scholarly journals Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

2021 ◽  
Vol 25 (1) ◽  
pp. 115-122
Author(s):  
Guowei Shu ◽  
Zifei Wang ◽  
Chunji Dai ◽  
Chunxu Yao ◽  
Xu Dong ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Ace Inhibition ◽  
Free Radical Scavenging ◽  
Inoculum Size ◽  
Inhibition Rate ◽  
Single Factor ◽  
Fermentation Time

Abstract Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.

scholarly journals Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

2017 ◽  
Vol 21 (2) ◽  
pp. 11-18 ◽  
Author(s):  
Guowei Shu ◽  
Yunxia He ◽  
Hongchang Wan ◽  
Yixin Hui ◽  
Hong Li
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Plantarum ◽  
Theoretical Basis ◽  
Superoxide Radical ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Dpph Radical ◽  
Dpph Radical Scavenging ◽  
Scavenging Rates

AbstractThe production of functional fermented goat milk with synbiotic have attracted widespread attention recently with the purpose of promoting health. The aim of present study was to investigate the effects of several prebiotics (inulin, fructo-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide) on antioxidant activity and promote the development of functional goat milk. All the prebiotics exhibited the potential of enhancing the antioxidant activity of fermented goat milk, especially inulin and fructo-oligosaccharide showed better promotive effects. The optimum additions of inulin, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide obtained were 0.6%, 0.6%, 0.6% and 0.4%, respectively. The DPPH radical scavenging rates reached to 75.52%, 74.12%, 69.41%, 80.28%, respectively, and the scavenging rates of superoxide radical were 21.09%, 18.20%, 27.61% and 29.92%, respectively, which were all higher than the control. This paper provides theoretical basis for the development of the functional goat milk.

scholarly journals Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

2019 ◽  
Vol 23 (1) ◽  
pp. 19-26 ◽  
Author(s):  
He Chen ◽  
Lin Ma ◽  
Jinna Qi ◽  
Jili Cao ◽  
Yuan Tan
Keyword(s):  
Skim Milk ◽  
Ace Inhibition ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Inhibition Rate ◽  
Single Factor ◽  
Inhibitory Peptide ◽  
Fermentation Conditions ◽  
Single Factor Experiment ◽  
Ace Inhibitory

Abstract The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by Lactobacillus bulgaricus LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.

scholarly journals Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Juan Wu ◽  
Yu Cheng ◽  
Ying Dong
Keyword(s):  
Lipid Oxidation ◽  
Lactobacillus Plantarum ◽  
Wheat Germ ◽  
Oxidation Stability ◽  
Radical Scavenging ◽  
Water Soluble ◽  
Wheat Germ Extract ◽  
Fermentation Time ◽  
Texture Properties ◽  
Fermented Wheat Germ Extract

The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.

Antioxidant Activity and Contents of Total Phenolic, Monacolin K, GABA and Citrinin of Monascus-Fermented Soy Sauce

2013 ◽  
Vol 807-809 ◽  
pp. 2066-2070 ◽  
Author(s):  
Wen Yu Hsiao ◽  
Kao Long Gu ◽  
Yih Ming Weng
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Soy Sauce ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Monacolin K ◽  
Fermentation Time

In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.

scholarly journals Biotechnological process of chitin recovery from shrimp waste using Lactobacillus plantarum NCDN4

2014 ◽  
Vol 6 (3) ◽  
pp. 251-255
Author(s):  
Thanh Ha Le ◽  
Thi Ha Nguyen
Keyword(s):  
Lactobacillus Plantarum ◽  
Chemical Process ◽  
Large Scale ◽  
Inoculum Size ◽  
Environmental Damage ◽  
Shrimp Waste ◽  
Environment Impact ◽  
Fermentation Time ◽  
Factors Affecting ◽  
Initial Ph

Chitin in shrimp waste is tightly associated with proteins, lipids, pigments and mineral deposits. Therefore, these source materials have to be pretreated to remove these components. For a long time, chemical process has been used widely for extraction of chitin from shrimp waste. The chemical process however led to severe environmental damage and low chitin quality. The biological process has been shown promising to replace the harsh chemical process to reduce the environment impact. In our previous study chitin recovery from sterilized shrimp waste by Lactobacillus plantarum NCDN4 was investigated. However in large scale it is uneconomical to sterilize the shrimp waste. For that reason, in this study the microbial process using Lactobacillus plantarum NCDN4 for chitin recovery from unsterilezed shrimp waste has been investigated. Factors affecting the demineralization by this strain such as inoculum size, glucose concentration, initial pH, NaCl concentration and fermentation time were investigated. It was found that when unsterilized shrimp waste fermented with 20% L. plantarum inoculum, 12,5% glucose, and pH 6 for 4 days at 30°C, 99. 28% demineralization and 48.65% deproteination could be achieved. The ash and protein content of fermented residues were 1.33% and 22.46% respectively. Compared to sterilized condition the efficiency of demineralization and deproteination was similar. Chitin trong phế liệu tôm liên kết chặt chẽ với protein, sắc tố và khoáng. Do vậy để thu được chitin cần có các bước tiền xử lí để loại các thành phần không phải chitin ra. Phương pháp hóa học được sử dụng rộng rãi từ lâu để tiền xử lí chitin. Tuy nhiên do phương pháp hóa học gây hại cho môi trường và tạo ra chitin chất lượng thấp, các nhà khoa học nỗ lực nghiên cứu tìm ra các phương pháp thay thế. Phương pháp sinh học được xem là rất khả quan để thay thế phương pháp hóa học. Trong nghiên cứu trước của chúng tôi, quá trình lên men phế liệu tôm thanh trùng bằng Lactobacillus plantarum NCDN4 đã được nghiên cứu. Tuy nhiên việc thanh trùng phế liệu tôm không kinh tế. Trong nghiên cứu này quá trình lên men phế liệu tôm không thanh trùng bằng Lactobacillus plantarum NCDN4 đã được khảo sát. Các yếu tố như tỷ lệ giống, nồng độ đường glucose, nồng độ NaCl, pH ban đầu của môi trường lên men và thời gian lên men đã được nghiên cứu. Kết quả cho thấy ở điều kiện 20% giống theo thể tích, 12,5% dịch đường glucose, 2% muối theo khối lượng, pH ban đầu 6, sau 5 ngày lên men lượng khoáng và protein trong nguyên liệu giảm tương ứng 99.28% và 48.65%. Lượng khoáng và protein còn lại tương ứng 1.33% và 22.46% (tính theo trọng lượng khô). So với phế liệu tôm không thanh trùng, hiệu quả loại khoáng và protein là tương đương.

scholarly journals Aktivitas Antioksidan Lactobacillus Rhamnosus FBB Secara in Vitro

2019 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Husni Mubarok ◽  
Komang Ayu Nocianitri ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Intact Cell ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Cell Lysate

Probiotik merupakan organisme hidup yang mampu memberikan efek yang menguntungkan bagi kesehatan inangnya. Lactobacillus rhamnosus yang diisolasi dari feses bayi sehat merupakan bakteri asam laktat (BAL) yang diketahui memiliki potensi sebagai probiotik. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antioksidan dari isolat L. rhamnosus FBB secara in vitro. Isolat L. rhamnosus FBB tersebut antara lain:  L. rhamnosus FBB nomor 21, 26, 52, 59, 75, dan 81. Uji konfirmasi menunjukkan bahwa keseluruhan isolat L. rhamnosus FBB termasuk bakteri homofermentatif, bakteri gram positif, katalase negatif dan memiliki bentuk morfologi batang berantai. Aktivitas antioksidan ditentukan dengan mengukur kemampuan penangkapan radikal bebas 1,1-diphenyl-2-picrylhydrazil (DPPH) dengan membandingkan subjek penelitian yakni supernatant, intact cell dan cell lysate. Hasil penelitian menunjukkan bahwa penangkapan radikal bebas pada supernatant, intact cell dan cell lysate masing-masing adalah 39,00-66,71%, 15,76-21,28% dan 4,79-10,86%. L. rhamnosus FBB 75 dan L. rhamnosus FBB 81 menunjukkan aktivitas antioksidan tertinggi dibandingkan dengan isolat lainnya. Aktivitas penangkapan  radikal bebas DPPH pada supernatant, intact cell dan cell lysate pada  L. rhamnosus FBB 75 adalah  66,71%, 15,76%, 10,86% dan aktivitas  antioksidan pada L. rhamnosus FBB 81 adalah 66,43%, 21,28% 9,37%. Hasil penelitian ini membuktikan bahwa L. rhamnosus FBB 75 dan L. rhamnosus FBB 81 merupakan strain yang potensial untuk dikembangkan sebagai probiotik antioksidan.   Probiotics are living organisms that can have a beneficial effect on the health of their hosts. Lactobacillus rhamnosus isolated from healthy infant feces is lactic acid bacteria (BAL) that has potential as a probiotic. The purpose of this study was to determine the antioxidant activity of L. rhamnosus FBB bacterial isolates in vitro. Isolates of L. rhamnosus FBB bacteria are: L. rhamnosus FBB number 21, 26, 52, 59, 75, and 81. From the confirmatory test, the overall isolates of L. rhamnosus FBB included homofermentative bacteria, gram-positive bacteria, negative catalase and morphological form of chain stems. Antioxidant activity was determined by measuring the capability of scavenging free radical 1,1-diphenyl-2-picrylhydrazil (DPPH) with comparison of research subjects with supernatant, intact  cell and cell  lysate. The results showed that free radical scavenging activity on supernatant, intact  cell and cell  lysate were 39,00-66,71%, 15,76 - 21,28% and 4,79 - 10,86% respectively. L. rhamnosus FBB 75 and L. rhamnosus FBB 81 showed higher antioxidant activity than other isolates. DPPH free radical scavenging activity on the supernatant, intact cell and cell  lysate in L. rhamnosus FBB 75 was 66,71%, 15,76%, 10,86% and antioxidant activity in L. rhamnosus FBB 81 was 66,43%, 21,28% , 9,37%. The results of this study prove that L. rhamnosus FBB 75 and L. rhamnosus FBB 81 are potential strains to be developed as antioxidant probiotics.

scholarly journals Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2333
Author(s):  
Sendeku Takele Alemneh ◽  
Shimelis Admassu Emire ◽  
Bernd Hitzmann
Keyword(s):  
Lactobacillus Plantarum ◽  
Alcoholic Beverage ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Ph Control ◽  
Lactobacillus Rhamnosus Gg ◽  
Single Strain ◽  
Fermentation Time ◽  
Functional Beverages ◽  
Acetic Acids

Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

2020 ◽  
pp. 108201322097381
Author(s):  
Poorva Sharma ◽  
Deepansh Sharma ◽  
Sawinder Kaur ◽  
Anjan Borah
Keyword(s):  
Proteolytic Activity ◽  
Bioactive Peptides ◽  
Positive Impact ◽  
Ace Inhibition ◽  
Fermented Milk ◽  
Inoculum Size ◽  
Fermentation Time ◽  
Milk Fermentation ◽  
Functional Peptides ◽  
Living Organisms

Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources flaxseed is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain NCDC 374 for fermentation and peptides generation in flaxseed milk. Optimization of fermentation condition to obtain maximum functional properties (Proteolytic activity, Antioxidant activity and ACE inhibition %) was investigated using response surface methodology. Optimal condition to produce the functional peptides were found to be 4.20% inoculum size with 126 hours of fermentation time. The fermented milk resulted in 67.38% inhibition in DPPH, 41.35% inhibition in ACE and 30.38 micro gram leucine/ml proteolytic activity. Molecular weight cut off membrane (Viva spin) were used to fractionate the peptides. 10 kDa peptides showed optimal results for % DPPH inhibition, ACE inhibition, Antimicrobial activity and DPP-IV inhibition as compared to 5 kDa.

scholarly journals Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a

2021 ◽  
Vol 26 (5) ◽  
pp. 2942-2952
Author(s):  
XINYU HENG ◽  
◽  
HUAYOU CHEN ◽  
JIBIN LI ◽  
KANGTAO CAI ◽  
...  
Keyword(s):  
Biological Activity ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Low Cost ◽  
Soy Isoflavones ◽  
Single Factor ◽  
High Quality ◽  
Fermentation Time ◽  
Optimization Of Fermentation ◽  
Bean Dregs

Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.

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