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Antioxidant Activity of Fermented Hazelnut Milk
Neda Maleki,Faramarz Khodaiyan,Seyed Mohammad Mousavi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Characteristics of a hazelnut-whey based beverage fermented using kefir grains were determined. The total phenolic content (TPC), DPPH radical-scavenging activity, reducing power (RP), and ferrous-ion chelating ability (FCA) as a function of different culture temperatures (20- 30oC) and inoculum sizes (2-8% w/v) were investigated. During fermentation, DPPH radical scavenging activities and RP values increased significantly (p<0.05) from 55.47 to 91.81% and 0.502 to 0.901 nm with an increasing inoculum size, while the TPC value decreased from 130.42 to 76.76 mg of GAE/100 mL, compared with controls. Fermentation had no significant (p>0.05) effect on FCA values, compared with controls. Response surface methodology (RSM) was used to determine conditions for the highest antioxidant activities (radical scavenging and RP values). Hazelnut milk (HM) fermented at 25.91oC with an 8% inoculum size was optimum. A 9-point hedonic scale was used for evaluation of organoleptic properties. HM varieties fermented under optimum conditions received high acceptance scores.
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( Sharafi hakimeh ),( Hadi Maleki ),( Gholamreza Ahmadian ),( Hossein Shahbani Zahiri ),( Neda Sajedinejad ),( Behzad Houshmand ),( Hojatollah Vali ),( Kambiz Akbari Noghabi ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.2
Among several bacteria examined, an antibacterial-producing Lactobacillus strain with probiotic characteristics was selected and identified based on 16S rRNA gene sequencing. Subsequent purification and mode of action of the antibacterial compounds on target cells including E. coli were investigated. Maximum production of the antibacterial compound was recorded at 18 h incubation at 30oC. Interestingly, antibacterial activity remained unchanged after heating at 121oC for 45 min, 24 h storage in temperature range of 70oC to room temperature, and 15 min exposure to UV light, and it was stable in the pH of range 2-10. The active compounds were inactivated by proteolytic enzymes, indicating their proteinaceous nature, and, therefore, referred to as bacteriocin-like inhibitory substances. Isolation and partial purification of the effective agent was done by performing ammonium sulfate precipitation and gel filtration chromatography. The molecular mass of the GFC-purified active compound (~3 kDa) was determined by Tris-Tricine SDS-PAGE. To predict the mechanisms of action, transmission electron microscopy (TEM) analysis of ultrathin sections of E. coli before and after antibacterial treatment was carried out. TEM analysis of antibacterial compounds-treated E. coli demonstrated that the completely altered bacteria appear much darker compared with the less altered bacteria, suggesting a change in the cytoplasmic composition. There were also some membrane-bound convoluted structures visible within the completely altered bacteria, which could be attributed to the response of the E. coli to the treatment with the antibacterial compound. According to the in vivo experiments oral administration of L. plantarum HKN01 resulted in recovery of infected BALB/c mice with Salmonella enterica ser. Typhimurium.
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