Antimutagenicity of soymilk fermented with lactic acid bacteria and bifidobacteria
Date Issued
2004
Date
2004
Author(s)
Hsieh, Meng-Li
DOI
zh-TW
Abstract
In this study, soymilk was first fermented with lactic acid bacteria (Streptococcun thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Blfidobacterium infantis) alone or simultaneously. The antimutagenicity of soymilk and fermented soymilk against 4-nitroquinoline-N-oxide (4-NQO) and 3,2’-dimethyl-4-amino-biphenyl (DMAB) was then investigated with Ames test.
Results revealed that fermentation significantly (p<0.05) increased the antimutagenicity activity of soymilk. The antimutagenicity of fermented soymilk varied with the starter used. Soymilk fermented with both S. themophilus and B. infantis simultaneously exhibited an antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB. They were the highest among the various fermented soymilk products tested. It was also noted that the antimutagenic activity of fermented soymilk against 4-NQO was increased as the cultivation time expended and coincided with the increase of the total viable population of lactic acid bacteria and bifidobacteria. While,this phenomenon was not observed when antimutagenic activity of fermented soymilk was tested against DMAB.
Antimutagenic activity of the soymilk added with starter was found to be similar to that of soymilk, while lower than the fermented soymilk. This indicated that the increased antimutagenic activity observed with fermented soymilk was related to the fermentation process.
Fermented soymilk exhibited no inhibitory effects toward 4-NQO or DMAB in the bio-antimutagenic assay. Blocking effect was the main mechanism which led to the observed antimutagenic effect against the mutagens tested.
Subjects
乳酸菌
抗致突變
益生菌
發酵豆奶
雙叉桿菌
probiotic
bifidobacteria
lactic acid bacteria
fermented soymilk
antimutagenicity
Type
thesis
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