Affiliations: Department of Food and Nutrition, Changwon National
University, Changwon 641-773, South Korea. Tel.: +82 55 279 7485; Fax: +82 55
281 7480; E-mail: yjcha@changwon.ac.kr
Note: [] Corresponding author
Abstract: Biological activity was examined on Alaska pollack sikhae produced
with 4 treatments (by irradiating at 5 or 10 kGy, or by adding either 0.1 or
0.3% of chitooligosaccharide), compared with control (2-step fermentation only)
during fermentation at -2°C. The extracts (500 ppm level) of sikhae had
antimicrobial activities against 4 different strains of food poisoning bacteria
such as Staphy. aureus, B. subtilis, B. cereus, and L. monocytogenes.
Antioxidative activity (EDA_{50}, 11.55 mg/mL) in control
group increased with time up to 60 days of fermentation but decreased
thereafter, while those levels in other products were kept within
10.60–18.30 mg/mL ranges during fermentation. Inhibitory activity of
angiotensin-I converting enzyme (ACE) (IC_{50},
1.51–2.89 mg/mL) in all products was observed during fermentation except
at 0 day. Inhibitory activity of xanthine oxidase (XO)
(IC_{50}, 0.65–0.87 mg/mL) in all products also
increased with time up to 30 days of fermentation. Without irradiating or
adding of chitooligosaccharide, Alaska pollack sikhae showing biological
activities was enough by 2-step fermentation and storage at -2°C only.
