فعالیت پروتئولیتیکی Lactobacillus rhamnosus GG و Lactobacillus paracasei در دسر نوشیدنی لبنی و تاثیر آن‌ها بر خاصیت آنتی اکسیدانی محصول: مقایسه نوع تخمیری و غیرتخمیری

نویسندگان
دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
پپتیدهای زیست فعال در طول عمل تخمیر توسط آنزیم‌های پروتئولیتیک تولید شده توسط باکتری­‌های اسید لاکتیک ایجاد می‌شوند که متناسب با توالی اسید آمینه ایجاد شده بعضاً دارای خاصیت آنتی اکسیدانی هستند. هدف از این مطالعه بررسی فعالیت پروتئولیتیک GG Lactobacillus rhamnosus و Lactobacillus paracasei در مخلوط دسر نوشیدنی حاوی آب پنیر و بررسی ظرفیت آنتی اکسیدانی این نوشیدنی سین‌بیوتیک در دو نوع تخمیری و غیر تخمیری کم لاکتوز کاکائویی است. فعالیت پروتئولیتیک میکروارگانیسم‌ها با اندازه‌گیری گروه‌های آمینواسیدی آزاد با استفاده از معرف OPA به روش جذب سنجی و خاصیت آنتی اکسیدانی دسر نوشیدنی با استفاده از ترکیب DPPH و ارزیابی مهار رادیکال­‌های آزاد به روش جذب سنجی مورد ارزیابی قرار گرفت. در نمونه تخمیر شده، فعالیت پروتئولیتیک L. paracasei در طول زمان تخمیر قابل توجه نبود، اما بعد از 17 ساعت گرمخانه گذاری، بیشترین فعالیت پروتئولیتیک را به خود اختصاص داد. در طول مدت ذخیره سازی، بیشترین فعالیت پروتئولیتیک L. paracasei در روزهای هفتم و چهارم (0/05>P) و برای L. rhamnosus GG یک روز پس از ذخیره سازی بود. در نمونه غیر تخمیری، بیشترین فعالیت L. paracasei مربوط به روز اول ذخیره سازی (0/5) بود اما فعالیت پروتئولیتیک GGL. rhamnosus بسیار کمتر (0/12) بود و به روز دوم مربوط بود. فعالیت آنتی اکسیدانی دسر تخمیر شده معنی­دار نبود که نشان می دهد این دو باکتری پروبیوتیک فعالیت آنتی اکسیدانی قابل توجهی نداشتند. در مقایسه با نمونه تخمیر شده، دسر نوشیدنی تخمیری به دلیل داشتن پودر کاکائو حاوی مولکول آنتی اکسیدان ، فعالیت آنتی اکسیدانی بالاتری را نشان داد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type

نویسندگان English

Sima Taheri
Morteza Khomeiri
Ali Moayedi
Mehran Alami
Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

Bioactive peptides are released by proteolytic enzymes of lactic acid bacteria (LAB) during fermentation process which some have antioxidant activity according to their amino acids sequences. The aim of this study was to investigate the proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in drinking dessert mix and to evaluate the antioxidant capacity of this synbiotic drinking dessert in two types of fermented and low-lactose non-fermented. Proteolytic activity of probiotic bacteria was evaluated using the OPA indicator for amino acid residues by optical absorbance. The antioxidant activity also evaluated by optical absorbance method according to DPPH radical scavenging activity. In fermented sample, proteolytic activity of L. paracasei during fermentation time was not significant (P < 0.05), but L. rhamnosus GG had the highest proteolytic activity after 17 h of incubation. During storage time, the highest proteolytic activity for L. paracasei was in 7 and 4 days after storage (P < 0.05) and for L. rhamnosus GG was in the first day of storage. In non-fermented sample the most activity of L. paracasei was related to the first day of storage (0.5). But L. rhamnosus GG proteolytic activity was much less (0.12) and was related to the second day. Antioxidant activity of fermented dessert was not significant which shows that these two probiotic bacteria has no significant antioxidant activity. Comparing the fermented sample and non-fermented drinking dessert, the non-fermented one exhibited higher antioxidant activity due to containing cocoa powder which has antioxidant component.

کلیدواژه‌ها English

drinking dessert
Proteolytic activity
Antioxidant activity
Lactobacillus rhamnosus GG
Lactobacillus paracasei
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