Congress & Meeting



The 60th Congress of the Japanese Society for Food Science and Technology

Date 2013/01/01

Effects of in vitro Enzymatic Digestion on Food Function of Fermented Vegetables Extract

After we produced a fermented vegetable extract (OM-X) in which vegetables, fruits, seaweeds, mushrooms and others are fermented with lactic acid bacteria for a long time, we treated OM-X with an artificial digestive liquid to investigate the effects of OM-X on food functions. The findings admitted increases in brown pigmentation content of OM-X, improvement with the DPPH radical scavenging activity and anti-complementary activity by an artificial digestive treatment. These results suggest the potential that gastrointestinal digestion of OM-X within the body increases low molecular brown pigmentation as well as improves food functions.

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Biobank researches and develops health foods, cosmetic products and other products using only natural ingredients including lactic acid bacteria.

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