Molecular Biology Reports

, Volume 46, Issue 2, pp 1775–1786 | Cite as

In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae

  • Miyu Taniguchi
  • Takashi KudaEmail author
  • Junna Shibayama
  • Tetsuya Sasaki
  • Toshihide Michihata
  • Hajime Takahashi
  • Bon Kimura
Original Article


To clarify the antioxidant, anti-glycation and immunomodulatory capacities of fermented blue-green algae Aphanizomenon flos-aquae (AFA), hot aqueous extract suspensions made from 10% AFA were fermented by Lactobacillus plantarum AN7 and Lactococcus lactis subsp. lactis Kushiro-L2 strains isolated from a coastal region of Japan. The DPPH and O2 radical scavenging capacities and Fe-reducing power were increased in the fermented AFA. The increased DPPH radical scavenging capacity of the fermented AFA was fractionated to mainly < 3 kDa and 30–100 kDa. The increased O2 radical scavenging capacities were fractionated to mainly < 3 kDa. Anti-glycation activity in BSA-fructose model rather than BSA-methylglyoxal model was increased by the fermentation. The increased anti-glycation activity was fractionated to mainly 30–100 kDa. The NO concentration in the murine macrophage RAW264.7 culture media was high with the fermented AFA. The increased immunomodulation capacity was also fractionated to mainly 30–100 kDa. These results suggest that the fermented AFA is a more useful material for health foods and supplements.


Blue-green algae Aphanizomenon flos-aquae Fermentation Antioxidant Anti-glycation RAW264.7 cells 



This work was partially supported by the Japan Health & Research Institute, Tokyo, Japan; Suzuki Nori Co., Choshi, Japan; and Dr’s Choice, Tokyo, Japan.

Compliance with ethical standards

Conflict of interest

The authors do not declare any conflicts of interest.


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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Miyu Taniguchi
    • 1
  • Takashi Kuda
    • 1
    Email author
  • Junna Shibayama
    • 1
  • Tetsuya Sasaki
    • 2
  • Toshihide Michihata
    • 2
  • Hajime Takahashi
    • 1
  • Bon Kimura
    • 1
  1. 1.Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyMinato-cityJapan
  2. 2.Chemistry and Food DepartmentIndustrial Research Institute of IshikawaKanazawaJapan

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