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- 저자 : Samia Mahmoud El-Dieb (검색결과 1 건)
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Biological activities of lactobacilli relevant to cardiovascular health in skim milk
Alaa Abd El-Fattah,Sally Sakr,Samia Mahmoud El-Dieb,Hany Elkashef 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.6
In this study, skim milk was fermented using 14 Lactobacillus strains for 16 h at 42 °C or for 48 h at 25 °C. On conclusion of fermentation, the proteolytic, angiotensin converting enzyme-inhibitory (ACE-I), and antioxidant activities as well as the inhibition of thrombin and cholesterol micellar solubility were determined. The results revealed that Lb. paracasei B-4564 exhibited the highest ACE-I activity (68.11%) under the 42 °C for 16 h condition, while Lb. rhamnosus B-1445 demonstrated the highest ACE-I activity (92.23%) under the 25 °C for 48 h condition. Lb. paracasei B-4564 exhibited the highest inhibition rate of thrombin (42.43 and 48.10%) and cholesterol (68.60 and 87.01%) under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-442 exhibited the highest DPPH radical scavenging activity of 95.63 and 62.89% under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-1445 demonstrated the highest Fe2+ chelating activity and reducing power under both the tested fermentation conditions.
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