Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.

Zahrani, Ashwag Jaman AL; Shori, Amal Bakr

doi:10.1016/j.lwt.2023.114531

Cited by 27 publications

(6 citation statements)

References 49 publications

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“…The fermented Enterococcus faecium lowered oxidation stress compared to conventional food and showed high antioxidant activity in experiments using EPS of Enterococcus faecium separated from traditional fish [66,67]. In addition, research was conducted on probiotics obtained from vegetable-fermented oils such as soybeans and almonds and bio-fermented milk with high antioxidant properties [68]. In this study, the high antioxidant activity of Enterococcus faecium isolated from soybeans was also confirmed.…”

Section: Antioxidant Activitysupporting

confidence: 63%

Isolation and Characterization of Enterococcus faecium from Fermented Korean Soybean Paste with Antibacterial Effects

Han,

Park,

Sathiyaseelan

et al. 2023

Fermentation

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In the present study, a total of eight Enterococcus faecium (OQ940301, OQ940302, OQ940303, OQ940304, OQ940305, OQ940308, OQ940309, and OQ940310) were isolated from soybean paste, a traditional Korean fermented food, and evaluated for their probiotic properties. The results showed that all the E. faecium strains survived in simulated human gastrointestinal conditions (4.1–5.59 log10 CFU/mL). In addition, the range of auto-aggregation was 5–25%, the hydrophobicity was around 94%, and it exhibited significant co-aggregation ability with Salmonella enterica and Staphylococcus aureus. However, all the isolates were shown to be resistant to Gentamycin. The bacterial cell-free supernatant showed antibacterial activity against S. enterica, Escherichia coli, Bacillus cereus, Listeria monocytogenes, and S. aureus. Furthermore, E. faecium exhibited potent anti-oxidant activity by scavenging 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radicals. In addition, safety was confirmed by evaluating the hemolytic activity in blood agar; none of the bacterial isolates showed hemolysis. These results demonstrated that E. faecium (OQ940301 and OQ940309) isolated from soybean paste showed a higher probiotic potential.

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Section: Antioxidant Activitysupporting

confidence: 63%

Isolation and Characterization of Enterococcus faecium from Fermented Korean Soybean Paste with Antibacterial Effects

Han,

Park,

Sathiyaseelan

et al. 2023

Fermentation

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“…In the present study, LA5 exhibited the highest antioxidant activity (or reductants) in a sample that represented the corresponding concentration of electron-donating antioxidants with the reduction in the ferric iron (Fe3+) to the ferrous ion (Fe2+), compared to the other two probiotics. Our finding is similar to that of Zahrani et al (2023), who observed that all the fermented soy-and almond-based milks that they prepared by inoculation with single probiotic strains (Lacticaseibacillus rhamnosus, Lactobacillus acidophilus, Lactiplantibacillus plantarum and Lacticaseibacillus casei) had higher percentages of scavenging activity than did the unfermented control [32]. Furthermore, Abubakr et al (2012) found that whey skim milk fermented with different LAB strain isolates with good proteolytic activity had better antioxidant activity than did the control skim milk, as determined by the DPPH assay [33].…”

Section: Antioxidant Activity Of Probiotics In Yogurt Ice Creamsupporting

confidence: 91%

Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion

Talearngkul,

Sae-tan,

Sirivarasai

2023

Foods

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Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus GG, and Bifidobacterium animalis subsp. lactis in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. Lacticaseibacillus rhamnosus GG had the highest viability after in vitro digestion (oral, gastric, and intestinal). Lactobacillus acidophilus LA-5 and Lacticaseibacillus rhamnosus GG exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia.

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“…These bioactive compounds can donate electrons to neutralize free radicals and the presence of several amino acid residues in the peptide chains can enhance antioxidant properties [63]. Similar values were also mentioned by [64] for a fermented plant-based milk drink made from individual soy and almond milk and [65], which displayed an antioxidant activity of about 85.36% during the storage period of fermented soymilk and [66] reported that ferment soymilk with L. plantarum B1-6 had a DPPH activity ranging from 27.79 to 94.92%. Since oxidative stress plays a crucial role in the pathogenesis of several chronic diseases, daily consumption of our innovative drink based on soymilk, sea buckthorn syrup fermented with a co-culture of Bb-12 ® and L. casei ® 431 could have a beneficial impact on health.…”

Section: Discussionsupporting

confidence: 56%

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)

Maftei,

Bogdan,

Boev

et al. 2023

Fermentation

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The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei® 431) and Bifidobacterium animalis ssp. lactis (Bb-12®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 109–1010 CFU·mL−1 was found in the soy drink with sea buckthorn syrup and L. casei® 431 and Bb-12®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei® 431 and increased for Bb-12®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract.

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Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.

Cited by 27 publications

References 49 publications

Isolation and Characterization of Enterococcus faecium from Fermented Korean Soybean Paste with Antibacterial Effects

Isolation and Characterization of Enterococcus faecium from Fermented Korean Soybean Paste with Antibacterial Effects

Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)

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