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Web End = J Appl Phycol (2016) 28:36173624 DOI 10.1007/s10811-016-0891-7
http://crossmark.crossref.org/dialog/?doi=10.1007/s10811-016-0891-7&domain=pdf
Web End = Anti-glycation properties of the aqueous extract solutions of dried algae products harvested and made in the Miura Peninsula, Japan, and effect of lactic acid fermentation on the properties
Mika Eda1 & Takashi Kuda1 & Manami Kataoka1 & Hajime Takahashi1 & Bon Kimura1
Received: 11 March 2016 /Revised and accepted: 3 June 2016 /Published online: 22 June 2016 # Springer Science+Business Media Dordrecht 2016
Abstract To clarify the anti-oxidant and anti-glycation properties of traditional edible algae, aqueous extract solutions (AESs) from eight dried algal products that were commercially available in the Miura Peninsula of Japan were prepared. AESs of the red alga, Pyropia sp. (nori), demonstrated strong Fe-reducing power with a high total phenolic compound content. On the other hand, the sporophyll of the brown alga Undaria pinnatifida (mekabu) exhibited high superoxide anion radical-scavenging capacity. Anti-glycation activity in bovine serum albumin (BSA)-fructose (Fru) and in BSA-methylglyoxal (MGO) was high for nori and the stem of Sargassum fusiforme (naga-hijiki). The results of the BSAMGO model agreed with those of the phenolic content and Fe-reducing power. Anti-glycation activities of mekabu, Sargassum horneri (akamoku), naga-hijiki, the frond of U. pinnatifida (wakame), and Gelidium elegans (tengusa) in the BSA-Fru model were clearly increased by fermentation with Lactobacillus plantarum Miura-SU1 isolated from the Miura Peninsula. The results of the present study suggest that, once fermented with lactic acid bacteria (LAB), akamoku and other edible algae will have a potential role in preventing diabetes-and aging-related glycation.
Keywords Edible algae . Anti-glycation . Anti-oxidant .
Lactobacillus plantarum
Introduction
In recent years, anti-glycation properties have attracted attention as having food function (Yoon and Shim 2015; Alam et al. 2015; Sri Harsha et al. 2014). Glycation is a nonenzymatic reaction of reducing sugars with amino acids and/or proteins in processed food and in vivo (Raghav and Ahmad 2014; Scheijen et al. 2016). Advanced glycation end products (AGEs), such as carboxymethyl lysine and carboxyethyl ly-sine, are generated after various intermediates such as glyoxal, methylglyoxal (MGO), and 3-deoxyglucosone (Gaens et al. 2013; Vistoli et al. 2013). AGE formation is irreversible. AGEs are thought to induce diabetes and other diabetes- and aging-related illnesses such as retinopathy, cataracts, arteriosclerosis, and renal dysfunction (Kandarakis et...