Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 55-67 | Back to browse issues page

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shirkhan F, Mirdamadi S, Mahta Mirzaei M, Akbari-Adergani B, Nasoohi N. Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products. FSCT 2022; 19 (123) :55-67
URL: http://fsct.modares.ac.ir/article-7-57521-en.html
1- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sience, Islamic Azad Univercity,Tehran, Iran
2- Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran , Mirdamadi@irost.ir
3- Assistant Professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
4- Professor of Food and Drug Laboratory Research Center, Food and Drug administration, Ministry of Health and Medical Education
5- Assistant Professor, Department of Biochemistry and Biophysics, Faculty of Advanced Science and Technology, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
Abstract:   (1845 Views)

Nowadays, Polysaccharides are used to improve the nutritional and physicochemical properties of dairy products. The identification of natural compounds such as polysaccharides with antidiabetic and antioxidant properties has become important due to the relationship between diabetes and oxidative stress. Therefore, the present study aimed to evaluate the influence of pectin on the antidiabetic and antioxidant activity of milk fermented by lactic acid bacteria (LAB) isolated from traditional Iranian dairy products. Pectin (1%) was added to the samples following milk fermentation by Lactobacillus helveticus and Lactobacillus para-casei strains, and antidiabetic activity was assessed by considering the inhibitory effects on α-amylase and α-glucosidase. The antioxidant activity was determined by evaluating inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and hydroxyl radicals. Samples included pectin solution (0.5-3.5 mg/ml and 0.5-10 mg/ml for evaluation of anti-diabetic and antioxidant activity, respectively), whey of fermented and non-fermented milk with (1%) and without pectin. The results indicated the role of  pectin on  inhibition of  α-glucosidase enzyme activity (IC50=2.38 mg/ml), as well as scavenging the DPPH (44.57%), ABTS (28.7%), and Hydroxyl (38.85%) radicals (P<0.05) a concentration of 10 mg/ml. Pectin added to the whey of non-fermented milk sample boosted antioxidant properties and the maximum rate of free radical scavenging activity (35%) was obtained for DPPH radicals. Furthermore, adding pectin to the whey of milk fermented with Lactobacillus helveticus strain improved the activity of the product on inhibition of α-glucosidase enzyme (29%), scavenging of DPPH (41.26 %), ABTS (2.5%), and hydroxyl radicals (7.64%) (P<0.05). The results indicated the potential of pectin to be used in the formulation of beneficial food products due to its ability to improve the antioxidant and anti-diabetic properties of fermented milk products.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2021/11/30 | Accepted: 2022/01/26 | Published: 2022/05/4

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