Antioxidant effects of fermented sea tangle (Laminaria japonica) by Lactobacillus brevis BJ20 in individuals with high level of gamma-GT: A randomized, double-blind, and placebo-controlled clinical study

作者：Kang Young Mi; Lee Bae Jin; Kim Jung Il; Nam Byung Hyouk; Cha Jae Young; Kim Young Mog; Ahn Chang Bum; Choi Jae Suk; Choi In Soon; Je Jae Young^*

来源：Food and Chemical Toxicology, 2012, 50(3-4): 1166-1169.

DOI：10.1016/j.fct.2011.11.026

• Fermented sea tangle
• Antioxidant enzymes
• Lipid peroxidation
• gamma-GT

A randomized, double-blind, and placebo-controlled clinical study was performed to evaluate the antioxidant effects of fermented sea tangle (FST) on healthy volunteers with high levels of gamma-glutamyltransferse (gamma-GT). Forty-eight participants were divided into a placebo group and an FST group that received FST (1.5 g/day) for 4 weeks. Serum gamma-GT, malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) activities were determined before and after the trial. Administering FST significantly decreased serum levels of gamma-GT and MDA. Additionally, SOD and CAT activities were significantly augmented compared to those in the placebo group after 4 weeks, but no significant alteration was observed in GPx activity compared to that in the placebo group. Our findings indicate that FST enhanced the antioxidant defense system in a healthy population and may be useful as a functional food ingredient.

• 出版日期2012-4
• 单位test