{"title":"用抗 ROS 益生菌发酵的小黑豆浆的抗氧化能力","authors":"Eun-Seo Lim","doi":"10.1007/s10068-024-01685-y","DOIUrl":null,"url":null,"abstract":"<p>The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish <i>kimchi</i>, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic. <i>Leuconostoc dextranicum</i> SRK03, <i>Lactobacillus brevis</i> SRK15, <i>Lactobacillus acidophilus</i> SRK30, and <i>Lactobacillus pentosus</i> SRK38 displayed strong resistance to ROS and demonstrated probiotic activity. The microbiological and physicochemical characteristics and antioxidant activity of small black soymilk fermented with probiotic LAB were significantly higher than those of non-fermented soymilk, and there was a difference in antioxidant activity depending on the probiotic strain. Strong correlations were observed between the antioxidant activity of fermented probiotic soymilk and various parameters. Specific prebiotics promoted the growth of LAB in probiotic-fermented small black soymilk and significantly increased antioxidant activity, suggesting potential functional benefits as a substitute for traditional dairy products.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"41 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics\",\"authors\":\"Eun-Seo Lim\",\"doi\":\"10.1007/s10068-024-01685-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish <i>kimchi</i>, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic. <i>Leuconostoc dextranicum</i> SRK03, <i>Lactobacillus brevis</i> SRK15, <i>Lactobacillus acidophilus</i> SRK30, and <i>Lactobacillus pentosus</i> SRK38 displayed strong resistance to ROS and demonstrated probiotic activity. The microbiological and physicochemical characteristics and antioxidant activity of small black soymilk fermented with probiotic LAB were significantly higher than those of non-fermented soymilk, and there was a difference in antioxidant activity depending on the probiotic strain. Strong correlations were observed between the antioxidant activity of fermented probiotic soymilk and various parameters. Specific prebiotics promoted the growth of LAB in probiotic-fermented small black soymilk and significantly increased antioxidant activity, suggesting potential functional benefits as a substitute for traditional dairy products.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"41 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-08-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01685-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01685-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics
The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish kimchi, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic. Leuconostoc dextranicum SRK03, Lactobacillus brevis SRK15, Lactobacillus acidophilus SRK30, and Lactobacillus pentosus SRK38 displayed strong resistance to ROS and demonstrated probiotic activity. The microbiological and physicochemical characteristics and antioxidant activity of small black soymilk fermented with probiotic LAB were significantly higher than those of non-fermented soymilk, and there was a difference in antioxidant activity depending on the probiotic strain. Strong correlations were observed between the antioxidant activity of fermented probiotic soymilk and various parameters. Specific prebiotics promoted the growth of LAB in probiotic-fermented small black soymilk and significantly increased antioxidant activity, suggesting potential functional benefits as a substitute for traditional dairy products.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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