KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Enhanced Antioxidant Activity of Berry Juice through Acetic Acid Bacteria Fermentation

초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과

  • Park, Joong-Hee (Department of Bioengineering and Technology, Kangwon National University) ;
  • Kwon, Hun-Joo (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kwon, Deok-Ho (Department of Bioengineering and Technology, Kangwon National University) ;
  • Park, Jae-Bum (Department of Bioengineering and Technology, Kangwon National University) ;
  • Nam, Hee-Sop (Research & Development Center, Dongwon F&B) ;
  • Lee, Do Yup (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Ha, Suk-Jin (Department of Bioengineering and Technology, Kangwon National University)
  • Received : 2017.08.10
  • Accepted : 2017.09.23
  • Published : 2017.09.30
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Abstract

Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from $198.12{\pm}2.03$ to $237.42{\pm}7.32{\mu}mol\;TE/g$) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from $204.25{\pm}3.98$ to $223.89{\pm}5.52{\mu}mol\;TE/g$) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6"-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

Keywords

Acknowledgement

Supported by : Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)

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