Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents  

作　　者：Assamoi A. Antoine Atobla Koua Ouattara H. Djeneba Gnagnini Tokro Ruth D’Avila Assamoi A. Antoine;Atobla Koua;Ouattara H. Djeneba;Gnagnini Tokro Ruth D’Avila(Unité Pédagogique et de Recherches en Biotechnologies, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, UFR Biosciences, Université Félix Houphouë,t-Boigny, Faculté des Sciences Biologiques, Université Félix Houphouet-Boigny, Abidjan, Cö,te d’Ivoire)

机构地区：[1]Unité Pédagogique et de Recherches en Biotechnologies, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, UFR Biosciences, Université Félix Houphouë,t-Boigny, Faculté des Sciences Biologiques, Université Félix Houphouet-Boigny, Abidjan, Cö,te d’Ivoire

出　　处：《Food and Nutrition Sciences》2023年第5期421-435,共15页食品与营养科学（英文）

摘　　要：Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflammatory potentialities, respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory, antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo increases anti-inflammatory activity by almost eighteen times, A4 isolated from garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4 alone and A4 alone were the most appreciated than the plant-milk fermented by the two strains of commercial yogurt. These probiotics, anti-oxidant and anti-inflammatory plant-milks should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflammatory potentialities, respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory, antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo increases anti-inflammatory activity by almost eighteen times, A4 isolated from garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4 alone and A4 alone were the most appreciated than the plant-milk fermented by the two strains of commercial yogurt. These probiotics, anti-oxidant and anti-inflammatory plant-milks should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.

关 键 词：Probiotic Staple Food Soy-Milk Anti-Oxydant ANTI-INFLAMMATORY 

分 类 号：O62[理学—有机化学]