Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli

Vandna K., . and Shilpa V., . and Surajit M., . and Subrota H., . and Brij S., . Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli. pp. 2125-2131. ISSN 22317546

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19 24 and cheese isolates: L. rhamnosus C2 C6 and L. casei NCDC 17 297) 1.0 for 24 h at 37oC. We find that in fermented soymilk both the inhibition of ascorbate autoxidation and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used but nevertheless are significantly higher than those found in unfermented soymilk. Thus soymilk was supplemented with 2.0 whey protein concentrate 70 (WPC70). WPC70 enhances the bacterial growth in soy milk medium and also increases the antioxidative activity and proteolysis activity of these six probiotic lactobacilli cultures. Antioxidative activity was measured following three methods (ABTS DPPH and FRAP). L. rhamnosus C6 strain showed maximum antioxidative activity and proteolytic activity as well as reduced polyphenol content among these six lactobacilli cultures. However soy based probiotic foods can be nutritionally beneficial with these health benefits.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/12%20IFRJ%...

Abstract

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19 24 and cheese isolates: L. rhamnosus C2 C6 and L. casei NCDC 17 297) 1.0 for 24 h at 37oC. We find that in fermented soymilk both the inhibition of ascorbate autoxidation and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used but nevertheless are significantly higher than those found in unfermented soymilk. Thus soymilk was supplemented with 2.0 whey protein concentrate 70 (WPC70). WPC70 enhances the bacterial growth in soy milk medium and also increases the antioxidative activity and proteolysis activity of these six probiotic lactobacilli cultures. Antioxidative activity was measured following three methods (ABTS DPPH and FRAP). L. rhamnosus C6 strain showed maximum antioxidative activity and proteolytic activity as well as reduced polyphenol content among these six lactobacilli cultures. However soy based probiotic foods can be nutritionally beneficial with these health benefits.

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Item Type:	Article
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Soy milk
AGROVOC Term:	Probiotics
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Fermented products
AGROVOC Term:	Ascorbate oxidase
AGROVOC Term:	Proteolysis
AGROVOC Term:	Whey protein
AGROVOC Term:	Lactobacillus casei
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21316

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