Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteria

Bioscience of Microbiota, Food and Health
Naoki YamamotoHideki Kinoshita

Abstract

Reactive oxygen species (ROS), such as hydroxyl and superoxide anion radicals, are highly reactive molecules derived from the metabolism of oxygen. ROS play positive roles in cell physiology, but they may also damage cell membranes and DNA, inducing oxidation that causes membrane lipid peroxidation and decreases membrane fluidity. Soymilk yogurt, which is soymilk fermented using lactic acid bacteria (LAB), is an excellent food item with numerous functional substances with antioxidant effects. In this study, the antioxidative activities of soymilk yogurt were investigated. Sixteen of the 26 tested LAB strains solidified soymilk. In antioxidant capacity tests for bacterial cells, Leuconostoc mesenteroides MYU 60 and Pediococcus pentosaceus MYU 759 showed the highest values in the oxygen radical antioxidant capacity (ORAC) and hydroxyl radical antioxidant capacity (HORAC) tests, respectively. The supernatant of soymilk yogurt made with Lactobacillus gasseri MYU 1 showed the highest ORAC and HORAC values. L. mesenteroides MYU 60, Lactobacillus plantarum MYU 74, Lactobacillus reuteri MYU 220, and P. pentosaceus MYU 759 showed significantly high N-acetylcysteine equivalent values compared with the control in a total ROS reducing assa...Continue Reading

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Citations

Jun 11, 2020·Critical Reviews in Food Science and Nutrition·Jagrani MinjRakesh Kumar Sharma
Apr 8, 2020·International Journal of Molecular Sciences·Pavel VodickaLudmila Vodickova
Feb 18, 2021·Microbial Cell Factories·Shiman JiangLanjuan Li
Aug 28, 2021·International Journal of Molecular Sciences·Il-Sup KimCheorl-Ho Kim

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Methods Mentioned

BETA
gel filtration
MDA

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