Lactobacillus-fermentation enhances nutritional value and improves the inhibition on pancreatic lipase and oral pathogens of edible red seaweed Bangia fusco-purpurea

Red seaweed contains abundant bioactive ingredients with health benefits. Fermentation is widely used in improving the bioactive ingredients of seaweed materials. However, the types of the active metabolite and changes in biological activity components by the fermentation process remain unknown. In this study, red seaweed Bangia fusco-purpurea was inoculated with Lactobacillus delbrueckii and Lactobacillus plantarum to study bioactive components in supernatants. Results showed that Lactobacillus-fermentation dramatically increased free essential amino acid, trace mineral elements, flavonoids, and polyphenols contents, while decreasing protein and sugar in supernatants. Meanwhile, inhibitions of pancreatic lipase enzyme activities and antibacterial activities against oral pathogenic bacteria were significantly increased by Lactobacillus-fermentation, up to 93.48% and 98.2%, respectively. It might be caused by the increase of polyphenols and flavonoids contents in fermentation supernatants. Also, the biological functions of L. delbrueckii-fermentation were better than that of L. plantarum. Overall, B. fusco-purpurea with Lactobacillus-fermentation has the potential to be special dietary food for improving hyperlipidemia and obesity.