توسعه فعالیت آنتی اکسیدانی در آب پنیر و پرمیات شیر توسط لاکتوباسیلوس اسیدوفیلوس LA5 و بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس BB12

نویسندگان
صابر امیری 1
رضا رضایی مکرم 2
محمود صوتی خیابانی 2
محمود رضازاد باری 3
محمد علیزاده 3
1 دکترای تخصصی میکروبیولوژی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه
چکیده
رادیکال های آزاد، از طریق آسیب رساندن به سلول ها عامل اصلی بسیاری از بیماری ها مانند سرطان هستند. کاربرد سویه­های پروبیوتیک در مواد غذایی لبنی تخمیری به دلیل اثرات ارتقاء سلامت مصرف کننده، گسترش یافته است. با توجه به پتانسیل­های آنتی اکسیدانی باکتری های پروبیوتیک، اهداف این مطالعه مقایسه فعالیت آنتی اکسیدانی گونه­های مرسوم پروبیوتیک (L. acidophilus LA5 و B. animalis subsp. lactis BB12) مورد استفاده در مواد غذایی و بررسی اثرات دمای گرمخانه گذاری، pH اولیه، زمان تخمیر، غلظت عصاره مخمر و غلظت لینولئیک اسید، بر فعالیت آنتی اکسیدانی آنها در محیط کشت آب پنیر و پرمیات شیر غنی شده بود. نتایج نشان داد که زمان تخمیر، دمای گرمخانه گذاری و غلظت عصاره مخمر مهمترین فاکتورهایی هستند که اثر معنی دار بر فعالیت مهار رادیکال آزاد DPPH و فعالیت مهار رادیکال هیدروکسیل دارند (05/0p<). فعالیت مهار رادیکال آزاد DPPH و هیدروکسیل با افزایش دمای گرمخانه گذاری و غلظت عصاره مخمر به ترتیب با تأمین دمای بهینه و منبع نیتروژن مورد نیاز برای رشد باکتری ها، افزایش یافت. فعالیت آنتی اکسیدانی در 24 ساعت اول فرآیند افزایش یافت که متناسب با رشد باکتری­ها بود. در نتیجه فعالیت کشت­های پروبیوتیک و تأثیر آنها بر روی سوبسترا، با تخریب ساختارهای پلیمری در 24 ساعت اول زمان تخمیر، فعالیت مهار رادیکال هیدروکسیل و رادیکال آزاد DPPH به ترتیب افزایش و کاهش داشت. این مطالعه نشان داد، زیست فرآیند تخمیر توسط L. acidophilus LA5 و B. animalis subsp. lactis BB12 در محیط کشت آب پنیر، فعالیت آنتی اکسیدانی بالایی دارد.
کلیدواژه‌ها
پروبیوتیک‌ها
فعالیت مهار DPPH
فعالیت مهار رادیکال هیدروکسیل و زیست فرآیند تخمیر

موضوعات

عنوان مقاله English

Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12

نویسندگان English

Saber Amiri 1
Reza Rezayi mokarram 2
Mahmoud Sowti Khiabani 2
Mahmoud Rezazadeh Bari 3
Mohammad Alizadeh 3
1 PhD, Food Microbiology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
چکیده English

Free radicals are a major cause of many diseases, such as cancer, by damage to the cells. The use of probiotic strains in fermented dairy foods has expanded due to the health-promoting effects of the consumer. Regarding antioxidant potentials of probiotic bacteria, the aims of this study compared the antioxidant activity of probiotic species L. acidophilus LA5 and B. animalis subsp. lactis BB12 used in foods and investigate effects of incubation temperature, Initial pH, fermentation time, yeast extract concentration and linoleic acid concentration on their antioxidant activity in enriched cheese whey and milk permeate. The results showed that fermentation time, incubation temperature and concentration of yeast extract were the most important factors that had a significant effect on both DPPH free radical inhibitory activity and hydroxyl radical scavenging activity (p <0.05). DPPH free radical inhibitory activity and hydroxyl radical scavenging activity increased with increasing incubation temperature and yeast extract concentration, respectively. Antioxidant activity was observed in the first 24 hours of the fermentation process, which was proportional to bacterial growth. Hydroxyl radical scavenging activity and DPPH free radical scavenging activity, as a result of the probiotic culture activity and their effect on the substrate, increased and decreased, respectively, in the first 24 hours of fermentation time, by the destruction the polymers. This study showed that the fermentation bioprocess by L. acidophilus LA5 and B. animalis subsp. lactis BB12 in the cheese whey as a medium had high antioxidant activity.

کلیدواژه‌ها English

probiotics
DPPH· scavenging activity
Hydroxyl radical scavenging activity and Fermentation bioprocess
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