scholarly journals A study on the Antioxidant Activity Before and After Fermentation of Artichoke Lactic Acid Bacteria Fermentation

2021 ◽  
Vol 22 (9) ◽  
pp. 407-414
Author(s):  
Yong-Hu Ahn ◽  
Geon Oh ◽  
Hyeong-Jae Lee ◽  
Hui-Jong Kim ◽  
Min-Ji Gwon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Before And After

scholarly journals Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 7-13
Author(s):  
Sumardianto ◽  
P.H. Riyadi ◽  
A.D. Anggo ◽  
Romadhon ◽  
L. Rianingsih
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Reducing Sugar ◽  
Phenol Content ◽  
Before And After ◽  
Long Time ◽  
Experimental Laboratory ◽  
Eucheuma Cottonii

Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extract was given a LAB starter and then fermented for 24 hrs. The samples were analyzed before and after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenol content, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp. and Eucheuma cottonii, reducing sugar does not change before and after fermentation with the LAB starter. Fermentation could increase the TPC, LAB viability, phenol content, antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L. acidophilus gives the best characteristic of antioxidant.

Enzymatic and antioxidant activity of camel milk fermented with different strains of lactic acid bacteria

2020 ◽  
Vol 27 (2) ◽  
pp. 193-200
Author(s):  
Vinay Kumar Mehra ◽  
Raghvendar Singh ◽  
Devendra Kumar ◽  
Rakesh Poonia
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Different Strains

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria

2007 ◽  
Vol 102 (1) ◽  
pp. 106-115 ◽  
Author(s):  
T. Virtanen ◽  
A. Pihlanto ◽  
S. Akkanen ◽  
H. Korhonen
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Whey

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

2000 ◽  
Vol 67 (1) ◽  
pp. 83-90 ◽  
Author(s):  
FERNANDA FONSECA ◽  
CATHERINE BÉAL ◽  
GEORGES CORRIEU
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Frozen Storage ◽  
Operating Conditions ◽  
Linear Relationships ◽  
Before And After ◽  
Acidification Activity ◽  
The Difference ◽  
And Storage

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (Δtm) between the tm values of the concentrated cell suspension before and after freezing. During storage at −20 °C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9–14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

scholarly journals Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

2019 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Rinto Rinto ◽  
Shanti Dwita Lestari ◽  
Nanda Anggiani Putri
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sulphonic Acid ◽  
Bioactive Peptide ◽  
Hmg Coa Reductase ◽  
Antioxidant Assay ◽  
Fermented Product ◽  
Coa Reductase

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

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