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Paper Information

Journal:   APPLIED FOOD BIOTECHNOLOGY   2016 , Volume 3 , Number 3; Page(s) 178 To 186.
 
Paper: 

DEVELOPMENT OF ANTIOXIDANT ACTIVITY DURING MILK FERMENTATION BY WILD ISOLATES OF LACTOBACILLUS HELVETICUS

 
 
Author(s):  NAMDARI AAZAM, NEJATI FATEMEH*
 
* DEPARTMENT OF FOOD SCIENCE, AGRICULTURE FACULTY, SHAHREKORD BRANCH, ISLAMIC AZAD UNIVERSITY, SHAHREKORD, IRAN
 
Abstract: 

Background and Objective: Oxidative stress, due to free radicals, brings injury to the body by attacking large molecules and cell organs, and is the main reason of many diseases. Fermentation of foods containing large amount of proteins such as milk by special species of lactic acid bacteria is a potential way in enhancement of the antioxidative activity of foods. This study aimed at evaluating non-common starter species isolates ofLactobacillus helveticus for their capability to produce fermented milk enriched in antioxidant peptides.
Materials and Methods: Reconstituted skim milk (11%) was inoculated with 7 wild isolates ofLactobacillus helveticus, and after 24 h fermentation at 37ºC, the samples were kept 4ºC and for 14 days. Viable cell number, acidification and proteolysis degree in the milk fermented by each isolate were assessed in 1, 7 and 14 days. Development of antioxidant activity was measured using DPPH and ABTS
·+radical scavenging activities during the storage period.
Results and Conclusion: Though some slight strain-dependent differences were observed in growth, acidification and proteolysis, all the samples showed considerably strong antioxidant activity (at least 62.32±3.66% and 57.64±1.42% measured using DPPH and ABTS
·+radicals, respectively) through the whole storage period. In vitro simulated gastrointestinal digestion indicated that DPPH radical-scavenging activity of the antioxidative peptidic supernatants was not affected significantly by consecutive pepsin-pancreatin hydrolysis in most of the samples. These evidences support Lactobacillus helveticus as a promising functional culture able to promote health benefits in dairy-based functional foods.

 
Keyword(s): ANTIOXIDANT PEPTIDES, FERMENTATION, FUNCTIONAL, LACTOBACILLUS HELVETICUS, MILK
 
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