title: Biological activity in traditional Alaska pollack sikhae during low temperature fermentation.
abstract: Biological activity was examined on Alaska pollack sikhae produced with 4 treatments (by irradiating at 5 or 10 kGy, or by adding either 0.1 or 0.3% of chitooligosaccharide), compared with control (2-step fermentation only) during fermentation at -2 degrees C. The extracts (500 ppm level) of sikhae had antimicrobial activities against 4 different strains of food poisoning bacteria such as Staphy. aureus, B. subtilis, B. cereus, and L. monocytogenes. Antioxidative activity (EDA(50), 11.55 mg/mL) in control group increased with time up to 60 days of fermentation but decreased thereafter, while those levels in other products were kept within 10.60-18.30 mg/mL ranges during fermentation. Inhibitory activity of angiotensin-I converting enzyme (ACE) (IC(50), 1.51-2.89 mg/mL) in all products was observed during fermentation except at 0 day. Inhibitory activity of xanthine oxidase (XO) (IC(50), 0.65-0.87 mg/mL) in all products also increased with time up to 30 days of fermentation. Without irradiating or adding of chitooligosaccharide, Alaska pollack sikhae showing biological activities was enough by 2-step fermentation and storage at -2 degrees C only.
authors.affiliation: Department of Food and Nutrition, Changwon National University, Changwon 641-773, South Korea. yjcha@changwon.ac.kr
authors.forename: Yong-Jun
authors.initials: YJ
authors.lastname: Cha
authors.forename: Eun-Jeong
authors.initials: EJ
authors.lastname: Jeong
authors.forename: Hun
authors.initials: H
authors.lastname: Kim
authors.forename: Woo-Jin
authors.initials: WJ
authors.lastname: Cho
authors.forename: Gi-Jin
authors.initials: GJ
authors.lastname: Nam
mesh_terms: D000413:Alaska; D000818:Animals; D000900:Anti-Bacterial Agents / Q000302:isolation & purification* / Q000494:pharmacology; D000975:Antioxidants / Q000302:isolation & purification*; D002686:Chitin / Q000302:isolation & purification / Q000494:pharmacology; D005285:Fermentation; D005399:Fishes; D005511:Food Handling / Q000379:methods; D006094:Gram-Positive Bacteria / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D009844:Oligosaccharides / Q000302:isolation & purification / Q000494:pharmacology; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D009844:Oligosaccharides; D002686:Chitin