Evaluation of antioxidative, proteolytic, and ace inhibitory activities of potential probiotic lactic acid bacteria isolated from traditional fermented food products
In: Acta Alimentaria, Jg. 47 (2018-03-01), S. 113-121
Online
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Zugriff:
Probiotic lactic acid bacteria (LAB) have been engrossed in plentiful food fermentations, known to man for millennia. The current investigation was aimed at investigating technical attributes, such as production of bioactive peptides, particularly ACE-I activity (anti-hypertensive property), proteolytic activity, and antioxidant activities of the potential probiotic LAB strains isolated from a diverse dairy and non-dairy based fermented foods. Among all ten LAB isolates, PFC21, isolated from sauerkraut, exhibited the highest antioxidative potential and showed maximum free radical scavenging ability using both ABTS (83.8±3.77%) and DPPH (59.4±2.18%) assays. It was followed by PD2 (dosa batter isolate) that showed (79.4±1.61%) activity in ABTS assay. PD2 revealed the highest proteolytic activity during 24 h and 48 h (with 0.82 and 1.12 absorbance, respectively) of fermentation at 37 °C; followed by a curd isolate, PC6, and PFC21 with 0.99 and 0.90 absorbance, respectively, at 48 h incubation. Furthermore, PD2 also showed the significantly (P
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Evaluation of antioxidative, proteolytic, and ace inhibitory activities of potential probiotic lactic acid bacteria isolated from traditional fermented food products
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Autor/in / Beteiligte Person: | Patel, Ami ; Prajapati, Jashbhai B. ; Modi, H. A. ; Thakkar, Pooja N. |
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Zeitschrift: | Acta Alimentaria, Jg. 47 (2018-03-01), S. 113-121 |
Veröffentlichung: | Akademiai Kiado Zrt., 2018 |
Medientyp: | unknown |
ISSN: | 1588-2535 (print) ; 0139-3006 (print) |
DOI: | 10.1556/066.2018.47.1.14 |
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