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Title: Biological activities of Monostroma nitidum wines
Authors: Chorng-Liang Pan
Shao-Chi Wu
Kuo-Chang Zen
Jiun-Ru Chen
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Wine
Antioxidative properties
Monostroma nitidum
Date: 2011
Issue Date: 2016-11-29T08:02:29Z
Publisher: 臺灣水產學會刊
Abstract: Abstract: The subject of this research is to investigate the changes on antioxidative properties and antimutagenicity of the Monostroma (M.) nitidum wine, which made from M. nitidum (green alga) via fermentation with yeasts to produce green algal wine. As to the ability of chelating on ferrous ions of M.nitidum wines, the tested results indicated that M. nitidum wines were inferior to M. nitidum extract and its hydrolysate solution. The α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging effect of M. nitidum wines ranged from 65.3% to 69.1%, which were better than M. nitidum extract and hydrolysate solution. The Trolox equivalent antioxidant capacity (TEAC) of M. nitidum wines increased with an increase in their ethanol content, and the M. nitidum wines with 20% sucrose added and fermented by the S6 yeast group obtained the highest TEAC (1.9 mM). The inhibitions of M. nitidum wines against the mutagenicity induced by 4-NQO were evaluated by Salmonella typhimurium TA98 and TA100, reaching 37-48% and 52-63% inhibition of mutagenesis, respectively. The inhibition effect of M. nitidum wines against the mutagenicity induced by indirect-acting mutagen Benzo[a]pyrene (B[a]P) with S9 mix were evaluated by Sal. typhimurium TA98 or TA100, reaching 28-45% and 37-55% inhibition of mutagenesis, respectively. The antioxidative abilities and antimutagenicity activities values were correlated with the soluble total
polyphenols content in M. nitidum wines.
Relation: 38(4)
Appears in Collections:[Department of Food Science] Periodical Articles

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