Research Article | OPEN ACCESS
Antioxidant Activity of Peptides from Fermented Milk with Mix Culture of Lactic Acid Bacteria and Yeast
1, 2Yun Li, 1Tongjie Liu and 1Guoqing He
1College of Biosystems Engineering and Food Science, Zhejiang University,
Hangzhou 310058, Zhejiang
2Department of Biology, Hanshan Normal University, Chaozhou 521041, China
Advance Journal of Food Science and Technology 2015 6:422-427
Received: September 22, 2014 | Accepted: October 24, 2014 | Published: February 25, 2015
Abstract
The aim of the present study is to investigate the production of antioxidant peptides during milk fermentation with co-culture of Lactic Acid Bacteria (LAB) and yeast. Five LAB strains, previously screened with higher hydrolysis activity and Debaryomyces hansenii H2 which isolated from Tibet kefir were used in the study. The peptides separated from fermented milk were analysed antioxidant activity with DPPH radical scavenging, hydroxyl radical scavenging, chelation of metal ions and reducing power assays. The growth of Streptococcus. thermophilus, Lactobacillus. delbrueckii ssp. bulgaricus and Lactococcus. lactis was enhanced with co-cultures and L. acidophilus was inhibited in co-culture with yeast. In co-culture with yeast, a significant decrease of the acidity was observed among all the fermentation and the pH reached higher values than in single LAB cultures. Except for L.delbrueckii ssp. bulgaricus, there was no significant difference of protein hydrolysis with other test LAB strains between co-culture and single culture. The co-incubation of LAB with the yeast developed a stronger antioxidant activity in DPPH radical and hydroxyl radical scavenging and no significant (p>0.05) difference in chelation of metal ions. The reducing power of L. delbrueckii ssp. bulgaricus and L. helveticus in co-culture was significant higher than those of single culture.
Keywords:
Antioxidant peptides, co-culutre, Debaryomyces hansenii, fermented milk, lactic acid bacteria,
References
-
Abubakr, M.A.S., Z. Hassan, M.M.A. Imdakim and N.R.S.A. Sharifah, 2012. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA). Afr. J. Microbiol. Res., 6(34): 6358-6364.
-
Behrend, L., G. Henderson and R.M. Zwacka, 2003. Reactive oxygen species in oncogenic transformation. Biochem. Soc. T., 31: 1441-1444.
CrossRef PMid:14641084 -
De Avellar, I.G., M.M. Magalhaes, A.B. Silva, L.L. Souza, A.C. Leitao and M. Hermes-Lima, 2004. Reevaluating the role of 1,10-phenanthroline in oxidative reactions involving ferrous ions and DNA damage. BBA-Gen. Subjects, 1675(1-3): 46-53.
Direct Link -
Devasagayam, T.P.A., 2009. Free radicals and antioxidants in human health foreword. Indian J. Biochem. Bio., 46(1): 5-5.
-
Dorman, H.J.D. and R. Hiltunen, 2004. Fe(III) reductive and free radical-scavenging properties of summer savory (Satureja hortensis L.) extract and subfractions. Food Chem., 88(2): 193-199.
CrossRef -
Dorman, H.J.D., O. Bachmayer, M. Kosar and R. Hiltunen, 2004. Antioxidant properties of aqueous extracts from selected Lamiaceae species grown in Turkey. J. Agr. Food Chem., 52(4): 762-770.
CrossRef PMid:14969528 -
Hernandez-Ledesma, B., A. Davalos, B. Bartolome and L. Amigo, 2005. Preparation of antioxidant enzymatic hydrolysates from (alpha-lactalbumin and beta-lactoglobulin. Identification of active peptides by HPLC-MS/MS. J. Agr. Food Chem., 53(3): 588-593.
CrossRef PMid:15686406 -
Kudoh, Y., S. Matsuda, K. Igoshi and T. Oki, 2001. Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp bulgaricus IFO13953. J. Jpn. Soc. Food Sci., 48(1): 44-50.
CrossRef -
Lowry, O.H., N.J. Rosebrough, A.L. Farr and R.J. Randall, 1951. Protein measurement with the folin-phenol reagent. J. Biol. Chem., 193: 265-275.
PMid:14907713 -
Nielsen, P.M., D. Petersen and C. Dambmann, 2001. Improved method for determining food protein degree of hydrolysis. J. Food Sci., 66(5): 642-646.
CrossRef -
Opara, E.C., 2004. Role of oxidative stress in the etiology of type 2 diabetes and the effect of antioxidant supplementation on glycemic control. J. Invest. Med., 52(1): 19-23.
CrossRef PMid:14989366 -
Rival, S.G., C.G. Boeriu and H.J. Wichers, 2001a. Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition. J. Agr. Food Chem., 49(1): 295-302.
CrossRef PMid:11170591 -
Rival, S.G., S. Fornaroli, C.G. Boeriu and H.J. Wichers, 2001b. Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties. J. Agr. Food Chem., 49(1): 287-294.
CrossRef PMid:11170590 -
Saiga, A., S. Tanabe and T. Nishimura, 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agr. Food Chem., 51(12): 3661-3667.
CrossRef PMid:12769542 -
Shimada, K., K. Fujikawa, K. Yahara and T. Nakamura, 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agr. Food Chem., 40(6): 945-948.
CrossRef -
Stohs, S.J. and D. Bagchi, 1995. Oxidative mechanisms in the toxicity of metal-ions. Free Radical Bio. Med., 18(2): 321-336.
CrossRef -
Suetsuna, K., H. Ukeda and H. Ochi, 2000. Isolation and characterization of free radical scavenging activities peptides derived from casein. J. Nutr. Biochem., 11(3): 128-131.
CrossRef -
Virtanen, T., A. Pihlanto, S. Akkanen and H. Korhonen, 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. J. Appl. Microbiol., 102(1): 106-115.
CrossRef PMid:17184325
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|