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Abstract

The aim of this study was to investigate if the antioxidant properties of lactic acid bacteria (LAB) fermentation products have the potential to be used in future food materials. Twenty four LAB fermentation products, derived from two LAB strains, Enterococcus (Ent.; formerly Streptococcus) faecalis BCRC13076 and/or Lactobacillus (Lb.) rhamnosus BCRC14068 fermented through four seaweed polysaccharide extracts (SwPSExts) from Gelidium sp., Gracilaria sp., Monostroma (Mon.) nitidum, and Porphyra (Por.) dentate or their seaweed-oligosaccharide-lysates (SwOSLys) source digested by agarases, had their antioxidative properties evaluated by six in vitro methods. Seaweed oligosaccharide LAB fermentation product (SwOS-LAFP) showed a significantly greater reducing power, an increased chelating effect upon ferrous ions, an increased inhibition effect upon the hemoglobin-catalyzed peroxidation of linoleic acid, and an increased scavenging capacity upon hydrogen peroxide. However, it showed a reduced activity upon DPPH radicals compared to the seaweed polysaccharide LAB fermentation product (SwPS-LAFP). In 24 LAB fermentation products only two exhibited a scavenging effect upon hydroxyl radicals. These findings demonstrate that SwPS-LAFP and SwOS-LAFP possess significant antioxidant activity and suggest that AgPS-LAFPs and AgOS-LAFSs may be considered among the more promising food components for preventing oxidative damage

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