Investigation on functional properties of Taiwanese ropy fermented milk
Date Issued
2010
Date
2010
Author(s)
Huang, I-Nung
Abstract
Taiwanese ropy fermented milk (TRFM) is a milk product with a ropy and sticky consistency, caused by slime-forming lactic acid bacteria (LAB) in the starter cultures producing exopolysacchrides (EPS). Since the texture and flavor of TRFM are similar to that of traditional Finnish fermented milk viili, we also call it “Taiwanese viili”. Four LAB strains (Lactococcus lactis subsp. cremoris TL1, TL3, TL4 and Leuconostoc mesenteroides TL2) and three yeast strains (Kluyveromyces marxianus TY1, Pichia fermentans TY2 and Saccharomyces unisporus TY3) have been isolated and identified previously in our lab by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The purpose of this study was to further investigate the functional properties of TRFM and the microorganisms, including antioxidation, angiotensin converting enzyme (ACE) inhibition, in vitro immunoregulation, anti-allergic and anti-colitis effects in murine model.
For antioxidative activities of TRFM, three methods including ferrous ion chelating, cupric ion chelating, and DPPH free radical scavenging were conducted. Results indicated that TRFM supernatant showed significant activities of scavenging DPPH free radical with a fermentation time manner but showed no any chelating ion ability. ACE is known to associate with hypertension and congestive heart failure. The TRFM samples demonstrated a significantly higher inhibition in ACE. For the immunoregulatory effects, TRFM samples and the microorganisms were co-cultured with murine macrophage cell line RAW 264.7 and murine splenocyte in vitro. TRFM samples and the LAB strains induced the production of TH1 cytokine TNF-alpha
Subjects
TRFM
antioxidation
allergy
colitis
Type
thesis
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