NDLI: Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk

Please wait, while we are loading the content...

Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk

Content Provider	Springer Nature Link
Author	Ramesh, V. Kumar, Rajesh Singh, R. R. B. Kaushik, J. K. Mann, Bimlesh
Copyright Year	2011
Abstract	Species of Lactobacillus are widely used as starter cultures in the dairy industry and have been reported to play a significant role in the production of bioactive peptides in fermented dairy products. The aim of the present study was to screen selected strains of Lactobacillus for their ability to generate antioxidant activity during the fermentation of milk and to correlate their proteolytic activity with antioxidative peptide production. Skim milk fermented with 19 strains of Lactobacillus from ten species was evaluated for antioxidant activity by 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) decolourization assay. The whey fraction of fermented skim milk showed radical scavenging activity ranging from 0.12 to 0.49 mmol·L$^{−1}$ Trolox equivalent antioxidant capacity. The proteolytic activity of the different strains ranged from 0.40 to 2.25 mmol·Leu·L$^{−1}$. Seven strains including Lactobacillus delbrueckii subsp. bulgaricus NCDC08, Lactobacillus plantarum NCDC25, Lactobacillus casei subsp. casei NCDC17, Lactobacillus rhamnosus NCDC24, Lactobacillus paracasei subsp. paracasei NCDC63, Lactobacillus fermentum NCDC141 and Lactobacillus helveticus NCDC288 exhibited a positive correlation between antioxidant and proteolytic activity. On hydrolysis of casein with cell-free extract from these seven strains, L. rhamnosus NCDC24, L. casei subsp. casei NCDC17 and L. paracasei subsp. paracasei NCDC63 showed a significant (P < 0.05) increase in radical scavenging activity. The low molecular weight peptides (<3 kg·mol$^{−1}$) represented 60–70% of the total radical scavenging activity for these three strains. The development of antioxidant activity was found to be strain specific and that these strains of Lactobacillus may be useful in developing functional foods to combat oxidative stress.摘要乳酸菌作为发酵剂广泛地应用于乳品工业,而且乳酸菌对发酵乳制品中生物活性肽的产生起到了关键的作用。本文对筛选的乳酸菌在乳发酵过程中产生抗氧化物质的活性以及蛋白水解活性与抗氧化肽产物的相关性进行了研究。用来源于10个种的19株乳杆菌发酵脱脂乳,采用2,2’-二氮-双(3-乙基苯并噻唑-6-磺酸)(ABTS)褪色法测定这些菌株的抗氧化活性。发酵脱脂乳乳清部分的清除自由基活性为0.12 ~ 0.49 mmol·L$^{−1}$ Trolox当量的抗氧化能力(TEAC);不同菌株蛋白水解活性为0.40 ~ 2.25 mmol·Leu·L$^{−1}$。徳氏乳杆菌保加利亚亚种NCDC08(Lactobacillus delbrueckii subsp. bulgaricus NCDC08)、植物乳杆菌NCDC25(Lactobacillus plantarum NCDC25)、干酪乳杆菌干酪亚种NCDC17(Lactobacillus casei subsp. casei NCDC17)、鼠李糖乳杆菌NCDC24(Lactobacillus rhamnosus NCDC24)、副干酪乳杆菌副干酪亚种NCDC63(Lactobacillus paracasei subsp. paracasei NCDC63)、发酵乳杆菌NCDC141(Lactobacillus fermentum NCDC141)和瑞士乳杆菌NCDC288(Lactobacillus helveticus NCDC288)七株菌发酵产物的抗氧化能力和蛋白水解活性呈正相关。用这7株菌的无细胞抽提物来水解酪蛋白,发现鼠李糖乳杆菌NCDC24(L. rhamnosus NCDC24)、干酪乳杆菌干酪亚种NCDC17(L. casei subsp. casei NCDC17)和副干酪乳杆菌副干酪亚种NCDC63(L. paracasei subsp. paracasei NCDC63)这三株菌水解产物的自由基清除能力显著地增加(p < 0.05),而且在这些具有自由基清除活性的水解物中60% ~ 70%为小分子量的肽(<3 kg·mol$^{−1}$)。因此,乳杆菌菌株抗氧化活性的发现有益于开发具有潜在抗氧化特性的功能食品。
Starting Page	179
Ending Page	188
Page Count	10
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	2
e-ISSN	19585594
Language	Chinese
Publisher	Springer-Verlag
Publisher Date	2011-10-18
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Lactobacillus Skim milk ABTS Whey Cell-free extract Agriculture Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in