Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate

Bhatnagar, Megha; Attri, Sampan; Sharma, Kamlesh; Goel, Gunjan

doi:10.1007/s11694-017-9715-y

Cited by 12 publications

(14 citation statements)

References 31 publications

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“…A recent study also reported around 80% ACE inhibitory activity of lactobacilli fermented soy milk after 5 days of storage under refrigeration conditions (Mishra, Hati, Das, & Prajapati, 2019). Bhatnagar et al (2018) also found ACE inhibitory activity (41.66%) in fermented soy milk hydrolysate of Lactobacillus paracasei CD4 strain. In another study, the ACE inhibitory activity of L. fermentum fermented soy milk was observed to reached 60% after 20 h of fermentation (Myagmardorj, Purev, & Batdorj, 2018).…”

Section: Resultsmentioning

confidence: 91%

“…A cocktail of probiotic ( Bifidobacterium bifidum , Lactobacillus casei , and Lactobacillus plantarum ) fermented soymilk also reduced the production of reactive oxygen species in high‐fat diet mice (Zhang, Wang, et al, 2017). Bhatnagar, Attri, Sharma, and Goel (2018) reported ABTS radical scavenging activity ranging from 62 to 67% in soy milk fermented by Lactobacillus rhamnosus GG, Brevibacilllus aydinogluensis and Brevibacillus thermoruber strains. Likewise, Wang, Yu, and Chou (2006) documented strain specificity in antioxidant activity of fermented soy milk.…”

Section: Resultsmentioning

confidence: 99%

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Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

2020

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Soy milk, a derivative of soybean, is an alternative to dairy beverage, but its acceptability is limited worldwide due to unpleasant beany flavour. Fermentation may, however, improve the nutritional and sensory values of soy milk. Thus, post‐fermentation improvement in functional attributes of soy milk were investigated via antioxidant, ACE inhibitory, and antimicrobial activities in this study using five test and one control strains of lactobacilli. Results indicated that soy milk fermented by Lactobacillus rhamnosus strain C25 (LR C25) effectively scavenged more than 60% of the ABTS, DPPH and Hydroxyl radicals generated in in vitro models. Moreover, all the strains showed significantly higher (p < 0.05) antioxidant activity as compared to unfermented soy milk in all three assays performed. Further, Lactobacillus plantarum strain C6 (LP C6) fermented soy milk displayed significantly higher (p < 0.05) percent ACE inhibitory activity (68.40 ± 0.93%) as compared to other tested Lactobacillus isolates, reference strain and unfermented soy milk. It was also observed that LP C6 strongly inhibited the growth of indicator strain of E. coli in the agar well diffusion assay. These strains can therefore be further explored in the preparation of beneficial soy foods and bioactive food supplements for wellbeing.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

2020

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“…Bhatnagar et al. (2018) studied the different strains for its ACE inhibitory activity in fermented soymilks. ACE inhibitory activity was observed in fermented soymilk prepared from the Lactobacillus paracasei CD4 (41.66%) and Brevibacillus thermoruber HM34 (6.90%), while other cultures did not show the activity.…”

Section: Resultsmentioning

confidence: 99%

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

Undhad

Hati

Makwana

2020

J Food Process Preserv

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Soy‐based fermented beverages prepared with potential Lactobacilli provide nutrition with various health beneficial attributes like ACE inhibitory, antioxidative, anti‐microbial activities to the human host. Further, the biotransformation of isoflavones through soy lacto‐fermentation also produces extra benefits to the hosts by preventing hormonal disorders in the post‐menopausal women. In the present study, storage stability and biofunctional properties of the fermented soy‐based beverages (A1 prepared with L. fermentum (M2), A2 prepared with L. casei (NK9), A3 prepared with (M2 + NK9)) were evaluated during the storage upto 15 days at refrigerated temperature (5 ± 2°C). ACE inhibitory (A1: 71.11, A2: 60.33, A3: 75.53%), antioxidative activity (A1: 36.67, A2: 43.84, A3: 53.62%), and antimicrobial activity were significantly (p < .05) highest for all the fermented soy‐based beverages (A1, A2, A3) than control (A0: ACE inhibitory activity: 20.51% and antioxidative activity: 21.37%), respectively. Biotransformation of isoflavones was also evaluated during storage. A3 showed the highest biotransformation of soy aglycones (Daidzein: 1.25 mg/100 ml and Genistein: 2.65 mg/100 ml) in the fresh soy‐based fermented beverage. During the storage study (upto 15 days), biofunctional properties decreased slightly upto 5th day. However, functional fermented soy‐based beverages were developed with various health‐promoting attributes through in vitro study using potent Lactobacillus cultures. Practical applications Fermented soy‐based beverages were prepared using SMP (Skim Milk Powder) and WPC‐70 (Whey Protein Concentrate‐70) as milk ingredients to provide extra nutrition to the lactic acid bacteria during fermentation and also to improve the concentration and value addition to the beverages. A3 beverage (supplemented with 2.0% SMP and 1.5% WPC‐70) fermented with L. fermentum and L. casei exhibited highest biofunctional properties due to maximum symbiosis association of both the cultures than control during the storage at refrigerated temperature (5 ± 2°C) with better storage stability. Hence, functional fermented soy‐based beverage supplemented with milk‐based ingredients could be a nutritive health drink for people of all age groups.

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“…This was supported by many workers who found a significant percentage of ACE inhibitory activity in fermented soy milk. Bhatnagar et al (2018) studied the different strains for their ACE inhibitory activity in fermented soy milk. The ACE inhibitory activity was found in fermented soy milk prepared with Lactobacillus paracasei CD4 (41.66%) and Brevibacillus thermoruber HM34 (6.90%) than the other cultures.…”

Section: Ace-inhibitory Activity Of Lactobacillus Cultures In Soy Milkmentioning

confidence: 99%

Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk

Trupti

Das

Solanki

et al. 2021

Food Prod Process and Nutr

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This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures were considered in this study. L. fermentum (M2) and L. casei (NK9) were selected due to their better α-galactosidase, β-glucosidase activity and growth behavior in soy milk medium during fermentation. Further, soy milk fermented with M2 showed higher proteolytic activity (0.67 OD) and ACE-inhibitory (48.44%) than NK9 (proteolytic activity: 0.48 OD and ACE-inhibitory activity: 41.33%). Bioactive peptides produced during the fermentation of soy milk using the selected Lactobacillus cultures were also identified with potent ACE-inhibitory activity by MALDI-TOF spectrometry, and the identified ACE inhibitory peptide sequences from fermented soy milk were characterized using Biopep database. Graphical abstract

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Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate

Cited by 12 publications

References 31 publications

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk

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