Citation
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
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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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.
Additional Metadata
Item Type: | Article |
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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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