Vol. 7, Issue 2 (2019)
Screening of lactobacillus cultures for their use in enhancing the biofunctional activities of fermented milk products
Author(s): Padghan PV, Bimlesh Mann, Shilpa Vij, Rajesh Kumar and Anilkumar
Abstract: In the present study, twelve strains of lactic acid bacteria were procured from the National Collection of Dairy Culture (NCDC), NDRI, Karnal and screened for their ability to produce radical scavengers (antioxidant activity), ACE inhibitors (ACE inhibitory activity) and mineral binding substances (contents of Casein Phosphopeptides) in skim milk by inoculating 2 per cent of each culture and then incubated at 37oC for 10 h. Among all these cultures the Lactobacillus acidophilus NCDC-15 showed highest scavenging activity (0.65 µM of trolox/mg of protein) and minimum IC50 value for ACE-inhibitory activity (28.9 ± 0.95 μg protein /ml). Whereas, L. paracasei spp. paracasei NCDC-63 showed highest Casein Phosphopeptides (CPPs) contents (2.81 ± 0.025 mg/ml). The proteolytic activity L. rhamnosus NCDC-24 showed maximum i.e. 202.47 ± 0.68 ug serine/ml. The correlation coefficients of the antioxidant activity, ACE inhibitory activity and Caseinophosphopeptide contents with proteolytic activity were 0.33, 0.02 and 0.38. The antioxidant activities, ACE inhibitory activities and Casein Phosphopeptides contents of all the cultures are strain specific but not related to the extent of proteolysis.
Pages: 788-791 | 329 Views 46 Downloads
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How to cite this article:
Padghan PV, Bimlesh Mann, Shilpa Vij, Rajesh Kumar, Anilkumar. Screening of lactobacillus cultures for their use in enhancing the biofunctional activities of fermented milk products. Int J Chem Stud 2019;7(2):788-791.
