Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir

Abstract

This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid peroxidation inhibition activity, ferrous ion chelating ability, reducing power, and antioxidative enzyme activity. Both milk-kefir and soymilk-kefir demonstrated significantly greater antimutagenic activity than milk and soymilk. Milk-kefir and soymilk-kefir also displayed significantly greater scavenging activity upon DPPH radicals, an inhibition effect upon linoleic acid peroxidation, and more substantial reducing power but displayed a reduced glutathione peroxidase activity than was the case for milk and soymilk. Milk and soymilk fermented by kefir grains did not alter the ferrous ion chelating ability and superoxide dismutase activity of the original materials. These findings have demonstrated that milk-kefir and soymilk-kefir possess significant antimutagenic and antioxidant activity and suggest that milk-kefir and soymilk-kefir may be considered among the more promising food components in terms of preventing mutagenic and oxidative damage.

Effect of Kefir on the Oxidative Stress Due to Lead in Rats

“…It might also be because of the fact that it is used in the removal of free radicals produced after the lead accumulation in blood and tissues (Tandon et al, 2002). Studies done on antimutagenic and antioxidant properties of kefir have indicated that it has important effects on radicals and protects linoleic acid peroxidation (Liu et al, 2005). Dhawan et al, 1989 found that vit E eases the severity of lead toxication.…”

“…Yen, 1999a;b). I n a study designed on antimutagenic and antioxidative natures of kefir, it h a s been documented t o be a n important radical cleaner and inhibitor of lipid peroxidation (Liu et al, 2005). Although there are several natural and synthetic antioxidants available at present, there are various suspicions particularly on a long time usage effects and reliance of the synthetic ones.…”

Antioxidant activity ofVigna unguiculataL. walp and hard-to-cookPhaseolus vulgarisL. protein hydrolysates

“…According to Liu, Chen, and Lin, (2005), proteolysis may increase the concentration of carboxylic acid groups and an increased exposure of metal-chelating amino acid residues such as histidine. Hydrolysates obtained with Alcalase 1 , Flavourzyme 1 and sequential Alcalase 1 -Flavourzyme 1 of both legumes exhibit a greater chelating capacity, these enzyme systems probably generated more exposure of metal-chelating amino acid residues than the gastrointestinal enzymes Pepsin and Pancreatin.…”

Labneh with probiotic properties produced from kefir: development and sensory evaluation

“…Among the health benefits associated with kefir are: antimicrobial property and cicatrizing activity (Rodrigues et al, 2005), antimutagenic and antioxidant effect (Liu et al, 2005), hypocholesterolemic properties (Huang et al, 2013), betagalactosidase activity (Leite et al, 2013), anti-allergenic properties, anti-inflammatory activity, and stimulation of the immune system (Lee et al, 2007;Vinderola et al, 2006).…”