In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

Abstract

The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

“…; Grazyna et al . ; Fardet and Rock ). The factors might explain the differences and unstable changes between the antioxidant capacity assays employed in the present study.…”

“…Unlike DPPH and ABTS radical scavenging activity of kefir samples, kefir samples revealed a significant (P < 0.01) increase in their ferrous-reducing activity during fermentation. The metabolites demonstrating superior reducing power during kefir fermentation can be attributed to the following: (i) lactoferrin, serum albumin and casein; (ii) amino acids such as asparagine and glutamine; (iii) some lactic acid bacteria; and (iv) peptides of the starter organisms and their hydrogen-donating ability, and (v) peptides present in milk (Cloetens et al 2013;Sanlidere-Aloglu 2013;Demirci-Cekic et al 2015;Gagnon et al 2015;Grazyna et al 2017;Fardet and Rock 2018). The factors might explain the differences and unstable changes between the antioxidant capacity assays employed in the present study.…”

Discovery and characterisation of novel circular bacteriocin plantacyclin B21AG fromLactobacillus plantarumB21

“…Lactic acid bacteria (LAB) have been long associated with food and feed fermentation, specifically as a starter culture in the production of fermented meat, vegetables, fruits, alcoholic beverages, dairy products and silage [6, 7]. They have been shown to inhibit the growth of food spoilage bacteria, as well as have a beneficial influence on nutrition, organoleptic and shelf-life characteristics of fermented products [8–10].…”

Hepatoprotective Effects of Lactobacillus on Carbon Tetrachloride-Induced Acute Liver Injury in Mice

“…For example, Lactobacillus casei [15], Lactobacillus fermentum [16], Lactobacillus plantarum [17], Lactobacillus rhamnosus [18], and Lactobacillus acidophilus all create antioxidants [19]. Therefore, we assumed that Lactobacillus would confer a protective effect on CCl 4 -induced acute liver injury in this study.…”