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Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
Food Microbiol. 2006 Apr; 23(2):128-35.FM

Abstract

To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction. We investigate several antioxidative activities including the inhibition of ascorbate autoxidation, the scavenging effect of superoxide anion radicals and hydrogen peroxide, and the reducing activity exerted by different varieties of fermented soymilks. In addition, the effect of spray-drying and freeze-drying on changes in antioxidative activity is examined. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity and scavenging effect of superoxide anion radicals varied with the starters used, but nevertheless are significantly higher than those found in unfermented soymilk. In general, antioxidative activity in soymilk fermented with lactic acid bacteria and bifidobacteria simultaneously is significantly higher (P < 0.05) than that fermented with either individually. Moreover, antioxidative activity increases as the fermentation period is extended. However, unfermented soymilk shows an H2O2-scavenging effect, while there is no scavenging effect except for the accumulation of H2O2 in fermented soymilk. Finally, we find that freeze-drying causes a significantly lesser (P < 0.05) reduction in the antioxidative activity of soymilk than does spray-drying. Irrespective of the drying method and the starters used for fermentation. The antioxidative activity of fermented soymilk reduces after drying yet remains higher than that of dried unfermented soymilk.

Authors+Show Affiliations

Graduate Institute of Food Science & Technology, National Taiwan University 59, lane 144, Keelung Road, Section 4, Taipei, Taiwan.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16942996

Citation

Wang, Yi-Chieh, et al. "Antioxidative Activities of Soymilk Fermented With Lactic Acid Bacteria and Bifidobacteria." Food Microbiology, vol. 23, no. 2, 2006, pp. 128-35.
Wang YC, Yu RC, Chou CC. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 2006;23(2):128-35.
Wang, Y. C., Yu, R. C., & Chou, C. C. (2006). Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiology, 23(2), 128-35.
Wang YC, Yu RC, Chou CC. Antioxidative Activities of Soymilk Fermented With Lactic Acid Bacteria and Bifidobacteria. Food Microbiol. 2006;23(2):128-35. PubMed PMID: 16942996.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. AU - Wang,Yi-Chieh, AU - Yu,Roch-Chui, AU - Chou,Cheng-Chun, PY - 2004/10/29/received PY - 2005/01/27/revised PY - 2005/01/27/accepted PY - 2006/9/1/pubmed PY - 2006/9/26/medline PY - 2006/9/1/entrez SP - 128 EP - 35 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 2 N2 - To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction. We investigate several antioxidative activities including the inhibition of ascorbate autoxidation, the scavenging effect of superoxide anion radicals and hydrogen peroxide, and the reducing activity exerted by different varieties of fermented soymilks. In addition, the effect of spray-drying and freeze-drying on changes in antioxidative activity is examined. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity and scavenging effect of superoxide anion radicals varied with the starters used, but nevertheless are significantly higher than those found in unfermented soymilk. In general, antioxidative activity in soymilk fermented with lactic acid bacteria and bifidobacteria simultaneously is significantly higher (P < 0.05) than that fermented with either individually. Moreover, antioxidative activity increases as the fermentation period is extended. However, unfermented soymilk shows an H2O2-scavenging effect, while there is no scavenging effect except for the accumulation of H2O2 in fermented soymilk. Finally, we find that freeze-drying causes a significantly lesser (P < 0.05) reduction in the antioxidative activity of soymilk than does spray-drying. Irrespective of the drying method and the starters used for fermentation. The antioxidative activity of fermented soymilk reduces after drying yet remains higher than that of dried unfermented soymilk. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16942996/Antioxidative_activities_of_soymilk_fermented_with_lactic_acid_bacteria_and_bifidobacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(05)00030-4 DB - PRIME DP - Unbound Medicine ER -