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Non-pungent Capsicum fermentation by Bacillus subtilis P3-3 and its swimming endurance capacity in mice

Paper ID Volume ID Publish Year Pages File Format Full-Text
17514 42674 2010 6 PDF Available
Title
Non-pungent Capsicum fermentation by Bacillus subtilis P3-3 and its swimming endurance capacity in mice
Abstract

sTo reduce the pungency of Capsicum without losing its biological activity, Capsicum was fermented with bacteria isolated from traditional Korean foods. By comparing the capsaicin-degrading capacities of the isolated strains, the capsaicin and dihydrocapsaicin contents of the P3-3 strain were found to be much less than the other strains, and the P3-3 strain was identified as Bacillus subtilis. After 48 h-fermentation with B. subtilis P3-3, the ferments showed sharp decreases in capsaicin and dihydrocapsaicin from initial contents of 103.0 and 16.7 mg/100 g to 12.2 mg/100 g and 7.6 mg/100 g, respectively. The biological activities of commercial capsaicin (CAP), non-fermented Capsicum (NFC) and fermented Capsicum (FC) were also investigated by examining their effects on the swimming capacity of mice. The relative plasma free fatty acid (FFA) levels were as follows in decreasing order until 120 min of test duration: CAP > FC > NFC > control. The plasma adrenaline level of the CAP group showed a more rapid increase compared to the NFC and FC groups until 30 min after oral administration. In conclusion, this study found no differences in the enhancement of swimming endurance between FC and NFC in mice.

Keywords
Capsicum ferment; Bacillus subtilis; Swimming capacity; Capsaicin; Non-pungency
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 47, Issue 5, 6 October 2010, Pages 200–205
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us