Antioxidant Activities of Exopolysaccharides Produced by Lactic Acid Bacteria Isolated from Commercial Yoghurt Samples  

作　　者：Aminat O. Adelekan Taiwo O. Olurin Abiola O. Ezeani Aminat O. Adelekan;Taiwo O. Olurin;Abiola O. Ezeani(Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria)

机构地区：[1]Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria

出　　处：《Advances in Microbiology》2020年第8期359-374,共16页微生物学（英文）

摘　　要：<span style="line-height:1.5;"><span style="font-family:Verdana;">An antioxidant is a substance that inhibits the oxidation of other molecules caused by free radicals. The inbuilt antioxidant systems possessed by living or</span><span style="font-family:Verdana;">g</span><span style="font-family:Verdana;">anisms are generally not enough to prevent them from oxidati</span><span style="font-family:Verdana;">ve damage</span><span style="font-family:Verdana;">s and the use</span></span><span style="line-height:1.5;font-family:Verdana;">s</span><span style="line-height:1.5;font-family:Verdana;"> of synthetic antioxidants also ha</span><span style="line-height:1.5;font-family:Verdana;">ve</span><span style="line-height:1.5;font-family:Verdana;"> some harmful effects. T</span><span style="line-height:1.5;"><span style="font-family:Verdana;">his study was aimed at evaluating the antioxidant activities of exopolysaccharides p</span><span style="font-family:Verdana;">roduced by lactic acid bacteria isolated from yoghurt. Lactic acid bac</span><span style="font-family:Verdana;">teria (LAB) were isolated from six different brands of commercially available yoghurt using deMan Rogosa Sharpe (MRS) agar. The LAB isolates were identified based on morphological and biochemical analyses and were screened for exopolysaccharide (EPS) production. The LAB isolates screened positive were used for EPS production in a liquid medium and the EPS produced were purified and quantified using standard methods. Antioxidant activities of the E</span><span style="font-family:Verdana;">PS were evaluated by determining the 1,1-dip</span><span style="font-family:Verdana;">henyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, ferric ion reducing power, and total phenolic contents. Data obtained were analysed using Analysis of Variance. Total lactic acid bacterial count obtained from the yoghurt samples ranged from 0 - 3.9 × 10</span>^{<span style="font-family:Verdana;">4</span>}<span style="font-family:Verdana;"> CFU/mL with sample <span style="line-height:1.5;"><span style="font-family:Verdana;">An antioxidant is a substance that inhibits the oxidation of other molecules caused by free radicals. The inbuilt antioxidant systems possessed by living or</span><span style="font-family:Verdana;">g</span><span style="font-family:Verdana;">anisms are generally not enough to prevent them from oxidati</span><span style="font-family:Verdana;">ve damage</span><span style="font-family:Verdana;">s and the use</span></span><span style="line-height:1.5;font-family:Verdana;">s</span><span style="line-height:1.5;font-family:Verdana;"> of synthetic antioxidants also ha</span><span style="line-height:1.5;font-family:Verdana;">ve</span><span style="line-height:1.5;font-family:Verdana;"> some harmful effects. T</span><span style="line-height:1.5;"><span style="font-family:Verdana;">his study was aimed at evaluating the antioxidant activities of exopolysaccharides p</span><span style="font-family:Verdana;">roduced by lactic acid bacteria isolated from yoghurt. Lactic acid bac</span><span style="font-family:Verdana;">teria (LAB) were isolated from six different brands of commercially available yoghurt using deMan Rogosa Sharpe (MRS) agar. The LAB isolates were identified based on morphological and biochemical analyses and were screened for exopolysaccharide (EPS) production. The LAB isolates screened positive were used for EPS production in a liquid medium and the EPS produced were purified and quantified using standard methods. Antioxidant activities of the E</span><span style="font-family:Verdana;">PS were evaluated by determining the 1,1-dip</span><span style="font-family:Verdana;">henyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, ferric ion reducing power, and total phenolic contents. Data obtained were analysed using Analysis of Variance. Total lactic acid bacterial count obtained from the yoghurt samples ranged from 0 - 3.9 × 10</span>^{<span style="font-family:Verdana;">4</span>}<span style="font-family:Verdana;"> CFU/mL with sample

关 键 词：Antioxidant Activities EXOPOLYSACCHARIDES Lactic Acid Bacteria Commercial Yoghurt 

分 类 号：O17[理学—数学]