연구논문 : Lactobacillus brevis BJ20를 이용한 굴(Crassostrea gigas),다시마 (Saccharina japonica) 발효 분말의 항산화 및 항염증 활성 효과
분야
수해양 > 수산생물학
저자
강영미 ( Young Mi Kang ) , 우남식 ( Nam Sik Woo ) , 서용배 ( Yong Bae Seo )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2013년, 제46권 제4호, 359~364페이지(총6페이지)
파일형식
05907537.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABAA receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oyster enhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.
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