Naslov
Antioxidant capacity of LAB isolates from milk and dairy products

Autori
Kostelac, Deni ; Domijan, Ana-Marija ; Jakopović, Željko ; Čanak, Iva ; Markov, Ksenija ; Frece, Jadranka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 9th International congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević-Ganić, K. ; Dragović-Uzelac, V. ; Balbino, S. - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2018, 132-132

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 04.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
antioxidant, DPPH, gluthatione, lactic acid bacteria, superoxide dismutase

Sažetak
Antioxidant activity of lactic acid bacteria (LAB) is associated with numerous health beneficial effects. In this study LAB were isolated from milk and different dairy products and 10 strains were identified using bichemical (API) tests and SDS-PAGE followed by molecular (PCR, RAPD) methods. Isolated strains of LAB were investigated for antioxidative activity as part of the classification for potential probiotics. Basic antioxidant parameters were measured to express the total antioxidant capacity of the selected isolates. Scavenging of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical was measured and glutathione and superoxide dismutase (SOD) activity was determined in intracellular cell-free extract of overnight bacterial culture. One SOD unit was defined as the amount of enzyme needed to exhibit 50% dismutation of the superoxide radical. Total glutathione was determined by colorimetric reaction of DTNB(5, 5' dithiobis(2-nitrobenzoic acid) reduction in overnight culture and in different culture conditions as well as under oxidative pressure. All isolated strains demonstrated antioxidative potential. High level of gluthatione was measured in 6 strains and significant SOD activity was determined in 5 isolates. Tested strains were categorized by measured activities and best were selected for multilayer microencapsulation as a part of functional food product.

Izvorni jezik
Engleski

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