Advertisement

Journal of Food Science and Technology

, Volume 51, Issue 12, pp 4138–4142 | Cite as

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

  • Gayathri Balakrishnan
  • Renu Agrawal
Original Article

Abstract

Probiotics are the class of beneficial microorganisms that have positive influence on the health when ingested in adequate amounts. Probiotic fermented milk is one of the dairy products that is prepared by using probiotic lactic acid bacteria. The study comprised preparation of fermented milk from various sources such as cow, goat and camel. Pediococcus pentosaceus which is a native laboratory isolate from cheese was utilized for the product formation. Changes in functional properties in the fermented milks obtained from three different species were evaluated. Antioxidant activity determined by DPPH assay showed activity in probiotic fermented milk obtained from all the products being highest in goat milk (93 %) followed by product from camel milk (86 %) and then product from cow milk (79 %). The composition of beneficial fatty acids such as stearic acid, oleic acid and linoleic acid were higher in fermented milk than the unfermented ones. Results suggested that probiotic bacteria are able to utilize the nutrients in goat and camel milk more efficiently compared to cow milk. Increase in antioxidant activity and fatty acid profile of fermented milks enhances the therapeutic value of the products.

Keywords

Probiotics Fermented milk Antioxidant Fatty acid 

References

  1. Abdelbasset M, Djamila K (2008) Antimicrobial activity of autochthonous lactic acid bacteria isolated from Algerian traditional fermented milk “Raïb”. Afr J Biotechnol 7:2908–2914Google Scholar
  2. Agrawal R, RatiRao E, Vijayendra SVN, Varadaraj MC, Prasad MS, Nand K (2000) Flavour profile of idli batter prepared from defined microbial starter cultures. World J Microbiol Biotechnol 16:687–690CrossRefGoogle Scholar
  3. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917CrossRefGoogle Scholar
  4. Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30CrossRefGoogle Scholar
  5. De la Fuente MA, Fontecha J, Juárez M (1993) Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes-and goats-milk cheeses. Z Lebensm Unters Forsch A 196:155–158CrossRefGoogle Scholar
  6. Djoussé L, Pankow JS, Eckfeldt JH, Folsom AR, Hopkins PN, Province MA, Hong Y, Ellison RC (2001) Relation between dietary linolenic acid and coronary artery disease in the National Heart, Lung, and Blood Institute Family Heart Study. Am J Clin Nutr 74:612–619Google Scholar
  7. Ebringer L, Ferenčik M, Krajčovič J (2008) Beneficial health effects of milk and fermented dairy products. Review. Folia Microbiol (Praha) 53:378–394CrossRefGoogle Scholar
  8. Jacobs MB (1951) The chemical analysis of foods and food products, 3rd edn. D. Van Nastrand, PrincetonGoogle Scholar
  9. Kailasapathy K, Chin J (2000) Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol Cell Biol 78:80–88CrossRefGoogle Scholar
  10. Kedare SB, Singh R (2011) Genesis and development of DPPH method of antioxidant assay. J Food Sci Technol 48:412–422CrossRefGoogle Scholar
  11. Mensink RP, Zock PL, Kester ADM, Katan MB (2003) Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 77:1146–1155Google Scholar
  12. Midolo P, Lambert J, Hull R, Luo F, Grayson M (1995) In vitro inhibition of Helicobacter pylori NCTC 11637 by organic acids and lactic acid bacteria. J Appl Microbiol 79:475–479Google Scholar
  13. Miller-Ihli N (1996) Trace element determinations in foods and biological samples using inductively coupled plasma atomic emission spectrometry and flame atomic absorption spectrometry. J Agric Food Chem 44:2675–2679CrossRefGoogle Scholar
  14. Nishino T, Shibahara-Sone H, Kikuchi-Hayakawa H, Ishikawa F (2000) Transit of radical scavenging activity of milk products prepared by maillardreaction and Lactobacillus casei Strain Shirotafermentation through the hamster intestine. J Dairy Sci 83:915–922CrossRefGoogle Scholar
  15. Noever D, Bouman J, Gramberg L, Lavos G (1988) Compilation of mass spectra of volatile compounds in food: TNO Institute CIVO-Food Analysis, vol 1:18. Zeist, The NetherlandsGoogle Scholar
  16. Papagianni M, Anastasiadou S (2009) Pediocins: the bacteriocins of pediococci. Sources, production, properties and applications. Microbial Cell Factories 8:1–16CrossRefGoogle Scholar
  17. Pyo YH, Lee TC, Lee YC (2005) Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. J Food Sci 70:S215–S220CrossRefGoogle Scholar
  18. Raccach M (1987) Pediococci and biotechnology. Crit Rev Microbiol 14:291–309CrossRefGoogle Scholar
  19. Shobharani P, Agrawal R (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. Int J Food Sci Nutr 60:70–83CrossRefGoogle Scholar
  20. Slacanac V, Hardi J, Curzik D, Pavlovic H, Lucan M, Vlainic M (2007) Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46. Czech J Food Sci 25:351–358Google Scholar
  21. Smith J (1991) Probiotics—fact or fiction? J Chem Technol Biotechnol 51:539–540CrossRefGoogle Scholar
  22. Tall AR (2007) CETP inhibitors to increase HDL cholesterol levels. N Engl J Med 356:1364–1366CrossRefGoogle Scholar
  23. Wood BJB, Holzapfel W (1995) Thelactic acid bacteria: the genera of lactic acid bacteria. Springer, GlasgowGoogle Scholar
  24. Zock PL, Katan MB (1998) Linoleic acid intake and cancer risk: a review and meta-analysis. Am J Clin Nutr 68:142–153Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Department of Food MicrobiologyCSIR-Central Food Technological Research InstituteMysoreIndia

Personalised recommendations