In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae
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To clarify the antioxidant, anti-glycation and immunomodulatory capacities of fermented blue-green algae Aphanizomenon flos-aquae (AFA), hot aqueous extract suspensions made from 10% AFA were fermented by Lactobacillus plantarum AN7 and Lactococcus lactis subsp. lactis Kushiro-L2 strains isolated from a coastal region of Japan. The DPPH and O2− radical scavenging capacities and Fe-reducing power were increased in the fermented AFA. The increased DPPH radical scavenging capacity of the fermented AFA was fractionated to mainly < 3 kDa and 30–100 kDa. The increased O2− radical scavenging capacities were fractionated to mainly < 3 kDa. Anti-glycation activity in BSA-fructose model rather than BSA-methylglyoxal model was increased by the fermentation. The increased anti-glycation activity was fractionated to mainly 30–100 kDa. The NO concentration in the murine macrophage RAW264.7 culture media was high with the fermented AFA. The increased immunomodulation capacity was also fractionated to mainly 30–100 kDa. These results suggest that the fermented AFA is a more useful material for health foods and supplements.
KeywordsBlue-green algae Aphanizomenon flos-aquae Fermentation Antioxidant Anti-glycation RAW264.7 cells
This work was partially supported by the Japan Health & Research Institute, Tokyo, Japan; Suzuki Nori Co., Choshi, Japan; and Dr’s Choice, Tokyo, Japan.
Compliance with ethical standards
Conflict of interest
The authors do not declare any conflicts of interest.
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