Detection of active ingredients in brown algae probiotic fermentation broth

Abstract

As a rich marine resource, the bioactive components in brown algae, such as polysaccharides, polyphenols, proteins, cellulose and minerals, etc., have very positive effects on human health, and therefore have broad scientific prospects and practical applications in the pharmaceutical industry. Adding probiotics to brown algae can enhance the release and efficacy of the active ingredients in brown algae through the fermentation of probiotics. The efficacy of the content of functional components in the fermentation broth of brown algae varies with different forms of fermentation. In this thesis, based on the optimization of the fermentation process in the laboratory, the content and efficacy of the active ingredients in the brown algae fermentation were examined. This experiment was divided into two parallel control groups with four samples in each group. Samples 1 and 2 were cultured with lactobacilli added to the culture; samples 3 and 4 contained only Bacillus sp. Samples 1 and 3 constituted one set of controls and samples 2 and 4 constituted the other set of controls. The polysaccharide and alginate contents, as well as the antioxidant activity (via DPPH content) of the brown algae and their fermentation broth were examined. The results showed that the polysaccharide content of fucoidan increased with the addition of lactic acid bacteria in control groups 2 and 4, but no enhancement of antioxidant activity was observed, whereas in control groups 1 and 3, the antioxidant activity was enhanced despite the decrease in the polysaccharide content of fucoidan.