title: Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties.
abstract: The antioxidant and anti-glycation properties in aqueous extract solutions (AESs) of 11 dried algae products were investigated. AESs of brown algae Ecklonia kurome (kurome) and Ecklonia stolonifera (tsuruarame) showed a strong DPPH radical-scavenging capacity and Fe-reducing power with high total phenolic compound content. On the other hand, superoxide anion radical-scavenging capacities of Porphyra sp. (iwanori, red alga), sporophyll of Undaria pinnatifida (mekabu, brown alga), and Gelidiaceae sp. (tengusa, red alga) were also high. Anti-glycation activities in BSA-fructose and BSA-methylglyoxal glycation were also high in kurome, while iwanori showed high activity. Results of the BSA-fructose model agreed with those of superoxide anion radical-scavenging. On the other hand, those of the BSA-methylglyoxal model agreed with those of the phenolic content, DPPH radical-scavenging capacity, and Fe-reducing power. Anti-glycation activities of iwanori, U. pinnatifida (wakame), and mekabu in the BSA-fructose model were clearly increased by fermentation with Lactobacillus plantarum AN6.
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan. Electronic address: kuda@kaiyodai.ac.jp.
authors: Takashi
authors: T
authors: Kuda
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Mika
authors: M
authors: Eda
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Manami
authors: M
authors: Kataoka
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Maki
authors: M
authors: Nemoto
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Miho
authors: M
authors: Kawahara
authors: TERRADA Warehouse Company, 2-6-10 Higashi-Shinagawa, Shinagawa-city, Tokyo 140-0002, Japan.
authors: Satoshi
authors: S
authors: Oshio
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Hajime
authors: H
authors: Takahashi
authors: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors: Bon
authors: B
authors: Kimura
mesh_terms: D000975:Antioxidants / Q000494:pharmacology; D003890:Desiccation; D005285:Fermentation; D006031:Glycosylation / Q000187:drug effects*; D019344:Lactic Acid / Q000378:metabolism*; D000459:Phaeophyceae / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D000461:Rhodophyta / Q000737:chemistry*; D012996:Solutions; D044648:Undaria / Q000737:chemistry*; D014867:Water
chemical_list: D000975:Antioxidants; D010636:Phenols; D012996:Solutions; D014867:Water; D019344:Lactic Acid
keywords: Anti-glycation; Antioxidant; Edible algae; Lactobacillus plantarum