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ANTI-OXIDATIVE POTENTIAL OF PROBIOTIC BACTERIA FROM INDIAN FERMENTED FOOD

Keywords: Fermented food , Lactic Acid Bacteria , Probiotic , Antioxidant activity.

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Abstract:

Lactic Acid Bacteria (LAB) with probiotic potentials isolated from fermented food of Indian origin were investigated for antioxidant activities. The antioxidant potential of the Cell Free Extracts (CFEs) of the nine probiotic isolates (GS3, GS4, GS7, GS9, GS14, GS16, GS17, GS20 and GS21) were investigated through different assays namely the Reducing power, DPPH free radical scavenging and β-Carotene bleaching assay. The Cell Free Extracts of isolates demonstrated reducing activity in the range of 60 to 92.66 μg/μl ascorbic acid equivalence; with the maximum activity being observed with the CFE of Pediococcus GS4 isolate (92.66μg/μl). DPPH free radical scavenging activity of the CFE of isolates was observed in the range of 48.67-91.26%. The β-Carotene bleaching assay was performed on CFE of isolates showing maximum activity in the above two assays. 150 μl of CFE of GS4 exhibited the maximum zone of colour retention of 22.00±1.000 mm and Butylated hydroxy toluene (1mg/100 μl) as positive control exhibited an average zone of colour retention of 27.00±0.577mm. 150 μl CFE of GS17 exhibited lower antioxidant activity in comparison to CFE of GS4 with the average zone of colour retention being 20.30±0.577mm. This extends the functional use of Probiotics as nutraceutical with antioxidant potential and may find therapeutic application for degenerative diseases related to ageing.

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