Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Wang, Yi-Chieh; Yu, Roch-Chui; Chou, Cheng‐Chun

doi:10.1016/j.fm.2005.01.020

Cited by 246 publications

(192 citation statements)

References 25 publications

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“…They are rich in protein, supplying the body with all the essential amino acids for building and maintaining the tissues [149]. They are a source of flavones and isoflavones that exhibit antioxidant activity and can reduce the damage caused by free radicals [150].…”

Section: Soy Probiotic Foodsmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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Section: Soy Probiotic Foodsmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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“…Therefore, oxidative damage plays a significant pathological role in human disease. However, ingestion of antioxidative supplements, or foods containing antioxidants, may reduce the oxidative damage on the human body (Wang et al, 2006).…”

Section: Introductionmentioning

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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“…The idea of increasing the health benefits of milk by fermentation with probiotic bacteria has been adapted to soymilk, which has subsequently succeeded in elevating the functional properties of soymilk (15). The soymilk fermented with probiotic bacteria has been shown to exhibit antioxidant activity (16), hypocholesterolemic activity (17), anticancer potential (18), and immunogenic activity (19).…”

Section: Introductionmentioning

confidence: 99%

The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice

Seo¹,

Kim²,

Hong³

et al. 2010

JFN

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The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added. ApoE KO mice were divided into 3 groups (n=7/group). Animals were fed either an atherogenic diet only (AD, control group), an AD supplemented with fermented soymilk containing Corni fructus (FSM group), or an AD supplemented with soymilk to which cheonggukjang (CGJ) powder had been added at 5% (w/v) (CPS group) for 8 weeks. The amount of FSM or CPS supplementing the AD was 20.8 mL/kg BW. There were no differences in either body weight gain or organ weights among three groups. In the FSM group, the concentration of plasma total cholesterol (TC) and LDL cholesterol (LDLC) were significantly decreased by 26.2% and 30.3% compared with the values of the control group (p<0.05). However, the triglyceride (TG) and HDL-cholesterol (HDLC) levels were not affected. These beneficial effects of FSM on suppressing the increase in plasma cholesterol level by AD were greater than those of CPS, which revealed 15.4% and 16.4% inhibition for TC and LDLC, respectively. However, these differences between FSM and CPS groups were not significantly different. A preventative effect of FSM or CPS on the accumulation of hepatic TC, but not on TG, was observed. FSM and CPS did not demonstrate any effects on fecal lipid excretion. In conclusion, the cholesterol-lowering effects of the soymilk fermented with Bacillus subtilis KCCM42923 were comparable to CGJ powder-added soymilk. These results suggest that drinking FSM might provide beneficial effects on controlling plasma cholesterol levels.

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Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Cited by 246 publications

References 25 publications

Development of New Products: Probiotics and Probiotic Foods

Development of New Products: Probiotics and Probiotic Foods

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

The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice

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