Antioxidant properties of fermented soybean broth

Yang, Joan-Hwa; Mau, Jeng‐Leun; Ko, Pei-Tzu; Huang, Ling-Chuan

doi:10.1016/s0308-8146(00)00165-5

Cited by 120 publications

(83 citation statements)

References 16 publications

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“…The DPPH free radical is stable but efficient antioxidant substances transfer electrons or hydrogen atoms to it neutralizing its radical character (Naik et al, 2003). Microbial antioxidants are involved in termination of free radical reactions and reducing power (Yang et al, 2000). The DPPH test provides information about the reactivity of an antioxidant with a stable free radical (Banerjee et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

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Lactic acid bacteria (LAB) have an important role in a great variety of fermented foods. In addition to their contribution to sensory characteristics, they enhance food preservation and can be used as probiotics. In this study, the antimicrobial and antioxidant activities of culture supernatants and cell free extracts of 16 LAB isolated from meat and dairy products were investigated. The bacterial were identified by 16S rRNA sequencing. GenBank BLAST analysis revealed that all the isolates belong to Enterococcus faecium species. Antimicrobial activity against the indicator microorganism (Listeria monocytogenes) was observed at 11 culture supernatants and 4 cell free extracts. The sensibility of culture supernatant was evaluated by proteinase K and trypsin and it was observed that activity of antimicrobial substance was completely lost after the treatment. All of the isolates showed antioxidant activity as determined by the Thiobarbituric Acid Reactive Substances (TBARS) method with both types of extracts. When the antioxidant capacity was investigated using ABTS •+ method (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH method (2,2-diphenyl-1-picrylhydrazyl) it was observed that only culture supernatants showed antioxidant capacity. These bacteria could particularly help to reduce or inhibit pathogenic microorganisms as well as oxidative spoilage in foods and feed.Keywords: antimicrobial activity, antioxidant, Enterococcus, lactic acid bacteria, molecular characterization.Atividade antimicrobiana e antioxidante de espécies de Enterococcus isoladas de carne e produtos lácteos ResumoAs bactérias ácido láticas (BAL) têm um papel importante em uma grande variedade de alimentos fermentados. Em adição à sua contribuição para as características sensoriais, estes microorganismos melhoram a conservação de alimentos e podem ser utilizados como probióticos. Neste estudo, as atividades antimicrobiana e antioxidante do sobrenadante e dos extratos livres de células de 16 isolados de LAB de carne e produtos lácteos foram investigadas. Os isolados foram identificados pelo sequenciamento da região 16S do rRNA. Após a comparação das sequências obtidas com aquelas disponíveis na base de dados GenBank, observou-e que todos os isolados foram pertencentes à espécie Enterococcus faecium. A atividade antimicrobiana contra o microrganismo indicador (Listeria monocytogenes) foi observada no sobrenadante das culturas em 11 isolados, e nos extratos livres de células por 4 isolados. A sensibilidade da cultura sobrenadante foi avaliada pela proteinase K e tripsina e observou-se que a atividade da substância antimicrobiana foi completamente perdida após o tratamento com as enzimas proteolíticas. Todos os isolados apresentaram atividade antioxidante, como determinado pelo método do ácido tiobarbitúrico de substâncias reativas (TBARS) com ambos os tipos de extratos. Quando a capacidade antioxidante foi investigada usando o método do ABTS (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) e o método de DPPH (2,2-di...

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Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

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“…The antioxidant activity of fermented soybean has been reported due to presence of polyphenols and phytochemicals in soya fermented foods [2,[17][18]. In Axone, there is increase in antioxidant content.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…In parts of Asia soybeans are cooked, roasted, fermented, or sprouted and forms an integral part of diet. Soybean products are available throughout the world and fermentation of soybean by microorganisms is known to improve the bioavailability of nutrients and reduces the level of anti-nutritional factors [2]. Fermentation of soybean is one of the techniques resulting in novel foods with unique features [3][4].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Deb

Jamir

2018

JAB

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Bendangnaro Jamir 1 and Chitta Ranjan Deb 2 * Department of Botany, Nagaland University, Lumami 798627, Nagaland, India rona.jamir@gmail.com, debchitta@rediffmail.com AbstractSoybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentatio n process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen. This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.

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“…Antioxidant activity was determined following the method of Yang et al (2000). Linoleic acid emulsion (10 mM, pH 6.5) was prepared by dissolving 0.28 g linoleic acid (Sigma-Aldrich) and 0.28 g Tween 20 (Sigma-Aldrich) in 50 mL, sodium phosphate buffer (0.2 M, pH 6.5).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Tetraselmis chuii biomass as a potential feed additive to improve survival and oxidative stress status of Pacific white-leg shrimp Litopenaeus vannamei postlarvae

et al. 2017

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Shrimp is an important traded fishery commodity. When subjected to stress, shrimp usually suffers from oxidative stress, which leads to cell injury, senescence, and death. To maintain shrimp good health, performance and production, antioxidant and immune systems are important. Natural antioxidants found in microalgae may be used to increase the cell protection against oxidative damage, being a promising alternative to the carcinogenic synthetic antioxidants. In this study, Tetraselmis chuii was evaluated for its effect on survival, growth and oxidative stress biomarkers on Litopenaeus vannamei postlarvae (PL). The antioxidant properties of the formulated feed with T. chuii inclusion were determined using four antioxidant chemical assays. Meanwhile, the oxidative stress biomarkers on PL were analyzed by hydrogen peroxide, membrane stability and lipid peroxidation assays. Results showed that PL reared on diets supplemented with 50% T. chuii had a significantly higher (P B 0.05) survival (97.6 ± 1.4%) and lower oxidative stress in terms of hydrogen peroxide content (10.08 ± 0.4 mM g -1 FW) and electrolyte leakage (10.8 ± 0.3%). The result of this study also showed that shrimp PL reared on diets supplemented with microalgal, T. chuii have high resistance to reverse salinity stress test (76.7-100%). However, no significant differences (P C 0.05) were found in the growth and lipid peroxidation. Due to the positive effect on oxidative stress status, survival and resistance to salinity stress, the feeding of L. vannamei PL with diet containing at least 50% of T. chuii is recommended as a natural source of antioxidant for PL.

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Antioxidant properties of fermented soybean broth

Cited by 120 publications

References 16 publications

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

Tetraselmis chuii biomass as a potential feed additive to improve survival and oxidative stress status of Pacific white-leg shrimp Litopenaeus vannamei postlarvae

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