Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

1. Arslanoglu, S., Moro, G. E., & Boehm, G. (2007). Early supplementation of prebiotic oligosaccharides protects formula-fed infants against infections during the first 6 months of life. Journal of Nutrition, 137(11), 2420.10.1093/jn/137.11.242017951479Search in Google Scholar

2. Bozanic, R., Rogelj, I., & Tratnik, L. (2002). Fermentation and storage of probiotic yoghurt from goat’s milk. Mljekarstvo, 52(4), 317-326.Search in Google Scholar

3. Buckley, N. D., Champagne, C. P., Masotti, A. I., Wagar, L. E., Tompkins, T. A., & Green-Johnson, J. M. (2011). Harnessing functional food strategies for the health challenges of space travel-fermented soy for astronaut nutrition. Acta Astronautica, 68(7), 731-738.10.1016/j.actaastro.2010.08.023Open DOISearch in Google Scholar

4. Chen, H., Hui, Y., Chen, L., Wan, H., Shu, G., & Li, H. (2015). Effect of probiotic Lactobacillus strains on antioxidant activity from fermented goat milk. Carpathian Journal of Food Science & Technology, 7(2), 109-114.Search in Google Scholar

5. Duan, J. & Kasper, D. L. (2011). Oxidative depolymerization of polysaccharides by reactive oxygen/nitrogen species. Glycobiology,21(4), 401. DOI: 10.1093/glycob/cwq17110.1093/glycob/cwq171305559321030538Open DOISearch in Google Scholar

6. Fan, C. H., Cao, J. H. & Zhang, F. C. (2016). The prebiotic inulin as a functional food - a review. European Review for Medical & Pharmacological Sciences, 20(15), 3262.Search in Google Scholar

7. Hauly, M. C., Fuchs, R. H., & Prudencio-Ferreira, S. H. (2005). Soymilk yogurt supplemented with fructo-oligosaccharides: Probiotic properties and acceptance. Review of Nutrition, 18(5), 613–622.10.1590/S1415-52732005000500004Open DOISearch in Google Scholar

8. Huang, R., Tao, X., Wan, C., Li, S., Xu, H. & Xu, F. et al. (2015). In vitro probiotic characteristics of Lactobacillus plantarum ZDY 2013 and its modulatory effect on gut microbiota of mice. Journal of Dairy Science, 98(9), 5850.10.3168/jds.2014-915326142853Search in Google Scholar

9. Jiang, H., Tong, T., Sun, J., Xu, Y., Zhao, Z. & Liao, D. (2014). Purification and characterization of antioxidative peptides from round scad (decapterus maruadsi) muscle protein hydrolysate. Food Chemistry, 154(2), 158-163.10.1016/j.foodchem.2013.12.07424518328Search in Google Scholar

10. Karimi, R., Azizi, M.H., Ghasemlou, M. & Vaziri, M. (2015). Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review. Carbohydrate Polymers, 119, 85–100.10.1016/j.carbpol.2014.11.02925563948Search in Google Scholar

11. Kazuko, S., Kuniko, F., Keiko, Y. & Takashi, N. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of agricultural and food chemistry, 40, 945-948.Search in Google Scholar

12. Ksouri, R., Ksouri, W.M., Jallali, I., Debez, A., Magné, C. & Hiroko, I. et al. (2012). Medicinal halophytes: potent source of health promoting biomolecules with medical, nutraceutical and food applications. Critical Reviews in Biotechnology, 32(4), 289.10.3109/07388551.2011.63064722129270Open DOISearch in Google Scholar

13. Lasrado, L. D. & Gudipati, M. (2015). Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides. Journal of Food Science and Technology, 52(7), 4551-4557.10.1007/s13197-014-1481-9448655826139924Search in Google Scholar

14. Lee B., Kim J., Kang Y.M., Lim J., Kim Y., Lee M et al (2010). Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. Food Chemistry, 122, 271-276.10.1016/j.foodchem.2010.02.071Search in Google Scholar

15. Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., & Li, D., et al. (2012). Antioxidant activity of Lactobacillus plantarum strains isolated from traditional chinese fermented foods. Food Chemistry, 135(3), 1914-1919.10.1016/j.foodchem.2012.06.04822953940Search in Google Scholar

16. Li, Y., Jiang, B., Zhang, T., Mu, W., & Liu, J. (2008). Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry, 106(2), 444-450.10.1021/jf072366218072739Open DOISearch in Google Scholar

17. Moreno, F. J., Montilla, A., Villamiel, M., Corzo, N., & Olano, A. (2014). Analysis, structural characterization, and bioactivity of oligosaccharides derived from lactose. Electrophoresis, 35(11), 1519–1534.10.1002/elps.20130056724446419Search in Google Scholar

18. Revathy, T., Mythili, S., & Sathiavelu, A. (2011). Assessing the growth of probiotic bacteria in selected prebiotic foods rich in oligosaccharides. International Journal of Applied Biology and Pharmaceutical Technology, 2, 483–487.Search in Google Scholar

19. Riaz, Q. U., & Masud, T. (2013). Recent trends and applications of encapsulating materials for probiotic stability. Critical Reviews in Food Science and Nutrition, 53(3), 231-44.10.1080/10408398.2010.52495323215997Open DOISearch in Google Scholar

20. Sabir, J., Tavassoli, M., & Shall, S. (2000). Examination of coagulation kinetics and rheological properties of fermented milk products: influence of starter culture, milk fat content and addition of inulin. Mljekarstvo, 50(3), 217-226.Search in Google Scholar

21. Seidel, C., Boehm, V., Vogelsang, H., Wagner, A., Persin, C., & Glei, M., et al. (2007). Influence of prebiotics and antioxidants in bread on the immune system, antioxidative status and antioxidative capacity in male smokers and non-smokers. British Journal of Nutrition, 97(2), 349-356.10.1017/S000711450732862617298705Open DOISearch in Google Scholar

22. Shah, C., Mokashe, N., & Mishra, V. (2016). Preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products. Journal of Food Science and Technology, 53(4), 1984-1992.10.1007/s13197-016-2190-3492692527413225Search in Google Scholar

23. Sharma S., Agarwal N., Verma P. (2012). Miraculous health benefits of prebiotics. International Journal of Pharmaceutical Sciences and Research, 3, 1544–1553.Search in Google Scholar

24. Shu, G., Zhang, Q., Chen, H et al. (2015). Effect of five proteases including alcalase, flavourzyme, papain, proteinase k and trypsin on antioxidative activities of casein hydrolysate from goat milk. Acta Universitatis Cibiniensis Series E: Food Technology. 19(2), 65-74.10.1515/aucft-2015-0015Search in Google Scholar

25. Shu, G., Zhang, B., Zhang, Q et al. (2016). Effect of temperature, pH, enzyme to substrate ratio, substrate concentration and time on the antioxidative activity of hydrolysates from goat milk casein by alcalase. Acta Universitatis Cibiniensis Series E: Food Technology. 20(2), 30-38.10.1515/aucft-2016-0013Search in Google Scholar

26. Shu Guowei, Wang Z., Chen L., et al. Enzymolysis technology optimization for production of antioxidant peptides from goat milk casein. Acta Universitatis Cibiniensis Series E: Food Technology. 21(1), 51-60.10.1515/aucft-2017-0006Search in Google Scholar

27. Shori, A. B. (2013). Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. Journal of Taibah University for Science, 7(4), 202-208.10.1016/j.jtusci.2013.06.003Search in Google Scholar

28. Todorov, S. D., & Bdgdm, F. (2010). Lactobacillus plantarum: Characterization of the species and application in food production. Food Reviews International, 26(3), 205-229.10.1080/87559129.2010.484113Open DOISearch in Google Scholar

29. Yasmin, A., Butt, M. S., Afzaal, M., Baak, M. V., Nadeem, M. T., & Shahid, M. Z. (2015). Prebiotics, gut microbiota and metabolic risks: unveiling the relationship. Journal of Functional Foods, 17, 189-201.10.1016/j.jff.2015.05.004Search in Google Scholar