Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-08-21 DOI:10.1007/s10068-024-01685-y

Eun-Seo Lim

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Abstract

The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish kimchi, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic. Leuconostoc dextranicum SRK03, Lactobacillus brevis SRK15, Lactobacillus acidophilus SRK30, and Lactobacillus pentosus SRK38 displayed strong resistance to ROS and demonstrated probiotic activity. The microbiological and physicochemical characteristics and antioxidant activity of small black soymilk fermented with probiotic LAB were significantly higher than those of non-fermented soymilk, and there was a difference in antioxidant activity depending on the probiotic strain. Strong correlations were observed between the antioxidant activity of fermented probiotic soymilk and various parameters. Specific prebiotics promoted the growth of LAB in probiotic-fermented small black soymilk and significantly increased antioxidant activity, suggesting potential functional benefits as a substitute for traditional dairy products.

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用抗 ROS 益生菌发酵的小黑豆浆的抗氧化能力

本研究的目的是评估从天然发酵的萝卜泡菜片中分离的乳酸菌（LAB）对活性氧（ROS）的抗性和益生菌特性，并利用抗ROS益生菌评估小黑豆浆的发酵特性和抗氧化活性。结果表明，白色念珠菌（Leuconostoc dextranicum）SRK03、乳酸杆菌（Lactobacillus brevis）SRK15、嗜酸乳杆菌（Lactobacillus acidophilus）SRK30和戊糖乳杆菌（Lactobacillus pentosus）SRK38对ROS具有很强的抗性，并表现出益生菌活性。用益生菌 LAB 发酵的小黑豆浆的微生物理化特性和抗氧化活性显著高于未发酵豆浆，而且不同益生菌株的抗氧化活性存在差异。发酵益生菌豆浆的抗氧化活性与各种参数之间存在很强的相关性。特定的益生元促进了益生菌发酵小黑豆浆中LAB的生长，并显著提高了抗氧化活性，这表明小黑豆浆作为传统乳制品的替代品具有潜在的功能性益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.