Fermentation Technology

Determination of the antioxidant activity of Lactobacillus strains

World Congress on Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry

August 25-27, 2015 Valencia, Spain

Zehranur Yuksekdag and Selin Ural

University of Gazi, Turkey

Posters-Accepted Abstracts: Ferment Technol

Abstract:

Free radicals and reactive oxygen species (ROS) play an important role in many degenerative diseases like atherosclerosis, coronary heart disease, diabetes, cancer. Foods containing anti-oxidative materials may be useful for the inhibition of these diseases. In this study, the anti-oxidative effect of Lactobacillus strains isolated from the milk and milk products was evaluated by various antioxidant assays. All strains showed antioxidant activity in these assays. Lactobacillus brevis KIR12 strain (81.9 %) showed the maximum antioxidant activity in DPPH assay, L. fermentum BP5 strain (40.5 %) showed the highest antioxidant activity in ferrous ion-chelating assay, L. Rhamnosus SMC6 strain (39.2%) showed the maximum antioxidant activity in plasma lipid peroxidation assay, L. Fermentum FKK3 strain (45.8 %) showed the highest antioxidant activity in hydroxyl-radical assay and L. Brevis YG7 strain (75.0%) showed the maximum antioxidant activity in superoxide anion radical assay. Lactobacillus strains may be the potential to be a good dietary supplement into food formulations for prevention of oxidative stress related diseases. Such anti-oxidative strains, food industry may use for providing effective and security dietary source.

Biography :

Zehranur Yuksekdag has completed her PhD from Gazi University. She is working as Professor in Gazi University. Her areas of expertise are probiotics, microbial biotechnology and food microbiology. She has published more than 25 papers in reputed journals and serving as an Editorial Board Member, referees in different reputed journals and has worked in 19 research projects.

Email: zehranur@gazi.edu.tr