Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine

Abstract

Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In this study we investigated the transit of the radical scavenging activity of milk products through the hamster intestinal tract. Two types of skim milk products were prepared by Maillard reaction and then lactic acid fermentation. Heat treatment enhanced the radical scavenging activity for 2,2-diphenyl-1-picrylhydrazyl radical of skim milk. The activity was further increased by fermentation with Lactobacillus casei strain Shirota. Normal hamsters were fed these milk products for 14 d. For potential radical scavenging activity per unit dry weight of feces and cecal content, the groups ranked in the order of fermented product-fed hamsters > heated product-fed hamsters > control hamsters, reflecting the order of the potential of the corresponding diets. Approximately 12% of the activity of the heated and the fermented product diets passed through the gastrointestinal tract. These results suggest that some of the radical scavenging activity generated by food processing reached the colon in nonabsorbable products.

A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

“…Both milk-kefir and soymilk-kefir displayed significantly greater scavenging activities than milk and soymilk, indicating that some components of the antioxidants present in the kefir grains were transferred to milk and soymilk during fermentation. In addition, the increased scavenging activity of fermented products may also be related to milk protein-and soybean protein-derived peptides (Chen, Muramoto, Yamauchi, & Nokihara, 1996;Nishino, Shibahara-Sone, Kikuchi-Hayakawa, & Ishikawa, 2000;Suetsuna et al, 2000). McCue and Shetty (2005) observed an increase of DPPH radical scavenging activity during yoghurt production from soymilk using Kefir cultures which may be due to the mobilization of phenolic compounds.…”

Antioxidant and antibacterial potential of pomegranate peel extracts

“…DPPH radical scavenging activity Antiradical activity against DPPH was determined by following the method of Nishino et al (2000) with slight modifications in preparation of samples and reaction volume. Stock solutions (1 mg/ml) of the peel extracts were prepared in ethanol.…”

Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus

“…Based on ANOVA results, fermented cow, goat and camel milk had significantly higher antioxidant activity than their respective unfermented ones. Nishino et al (2000) reported that increased radical scavenging activity was due to the protein peptides present in the fermented milks. Radical scavenging activities of fermented milks suggest that they could be used as natural antioxidant supplement for improving human health.…”