Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and flavor. We found that Lactobacillus helveticus B-1 was the most efficient strain for fermentation. In...
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| Veröffentlicht in: | Food Science and Technology Research 2007/11/25, Vol.10(4), pp.447-452 |
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| creator | Sasaki, Y Ohba, R |
| description | In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and flavor. We found that Lactobacillus helveticus B-1 was the most efficient strain for fermentation. In addition, optimal conditions included a purple sweet potato content of 10%, a skim milk content of 7%, a white sugar content of 7.5%, fermentation at 35°C, and a pH adjusted to 3.5 (fermentation time ∼24 h). PSPLABD had 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (IC50 = 130 μl) and inhibited lipid peroxidation (equivalent to 103 μM butylated hydroxytoluene). Fermentation had no effect on the antioxidant activity of PSPLABD, but the purple sweet potato and the lactic acid bacteria drink components had a synergistic effect on the inhibition of lipid peroxidation. Thus, the PSPLABD could be used as a health food which has antioxidant activity and an appealing flavor and color. |
| doi_str_mv | 10.3136/fstr.10.447 |
| format | Article |
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The various PSPLABD were analyzed for color, pH, and flavor. We found that Lactobacillus helveticus B-1 was the most efficient strain for fermentation. In addition, optimal conditions included a purple sweet potato content of 10%, a skim milk content of 7%, a white sugar content of 7.5%, fermentation at 35°C, and a pH adjusted to 3.5 (fermentation time ∼24 h). PSPLABD had 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (IC50 = 130 μl) and inhibited lipid peroxidation (equivalent to 103 μM butylated hydroxytoluene). Fermentation had no effect on the antioxidant activity of PSPLABD, but the purple sweet potato and the lactic acid bacteria drink components had a synergistic effect on the inhibition of lipid peroxidation. Thus, the PSPLABD could be used as a health food which has antioxidant activity and an appealing flavor and color.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.10.447</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>antioxidant activity ; antioxidants ; color ; fermented foods ; flavor ; food analysis ; Ipomoea batatas ; LABD ; lactic acid bacteria ; lactic fermentation ; new products ; nutritive value ; optimum conditions ; product development ; PSP ; PSPLABD ; skim milk ; starter cultures ; sweet potatoes ; white sugar</subject><ispartof>Food Science and Technology Research, 2007/11/25, Vol.10(4), pp.447-452</ispartof><rights>2004 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2004</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c546t-df41d95841248f38df51d792f209c0e0ae620ebe15a190403fda3bf496bb85fb3</citedby><cites>FETCH-LOGICAL-c546t-df41d95841248f38df51d792f209c0e0ae620ebe15a190403fda3bf496bb85fb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Sasaki, Y</creatorcontrib><creatorcontrib>Ohba, R</creatorcontrib><title>Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink</title><title>Food Science and Technology Research</title><addtitle>Food Science and Technology Research</addtitle><description>In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. 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Thus, the PSPLABD could be used as a health food which has antioxidant activity and an appealing flavor and color.</description><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>color</subject><subject>fermented foods</subject><subject>flavor</subject><subject>food analysis</subject><subject>Ipomoea batatas</subject><subject>LABD</subject><subject>lactic acid bacteria</subject><subject>lactic fermentation</subject><subject>new products</subject><subject>nutritive value</subject><subject>optimum conditions</subject><subject>product development</subject><subject>PSP</subject><subject>PSPLABD</subject><subject>skim milk</subject><subject>starter cultures</subject><subject>sweet potatoes</subject><subject>white sugar</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNpFkF9PwyAUxRujiXP65AeQxEfTCYUy-uZi_Jcs8UH3TGiBydZBBaru20tTM1_g3tzfOTf3ZNklgjOMML3VIfpZagiZH2UTxBjKccXIcaoxITmlkJ5mZyFsIERlxYpJtl3YaNyPkcJGIJpovkzcA2ElcF00O9GCnbC9TpPeG7sGjbPSJIUNwGnQ9b5rFQjfSkXQuSiiA-3g0iQvI0GdauWNADKJt-fZiRZtUBd__zRbPT683z_ny9enl_vFMm9KQmMuNUGyKhlBBWEaM6lLJOdVoQtYNVBBoWgBVa1QKVAFCcRaClxrUtG6ZqWu8TS7Hn077z57FSLfuN7btJIjQjEp57SsEnUzUo13IXileefTwX7PEeRDmnxIc2hSmom-G-lNiGKtDqzw6dhW_bPjkySHUfMhPFc2WVyNFlo4LtbeBL56KyDCEEHC0JzhX5iCizk</recordid><startdate>2004</startdate><enddate>2004</enddate><creator>Sasaki, Y</creator><creator>Ohba, R</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2004</creationdate><title>Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink</title><author>Sasaki, Y ; Ohba, R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c546t-df41d95841248f38df51d792f209c0e0ae620ebe15a190403fda3bf496bb85fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>color</topic><topic>fermented foods</topic><topic>flavor</topic><topic>food analysis</topic><topic>Ipomoea batatas</topic><topic>LABD</topic><topic>lactic acid bacteria</topic><topic>lactic fermentation</topic><topic>new products</topic><topic>nutritive value</topic><topic>optimum conditions</topic><topic>product development</topic><topic>PSP</topic><topic>PSPLABD</topic><topic>skim milk</topic><topic>starter cultures</topic><topic>sweet potatoes</topic><topic>white sugar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sasaki, Y</creatorcontrib><creatorcontrib>Ohba, R</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sasaki, Y</au><au>Ohba, R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2004</date><risdate>2004</risdate><volume>10</volume><issue>4</issue><spage>447</spage><epage>452</epage><pages>447-452</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and flavor. We found that Lactobacillus helveticus B-1 was the most efficient strain for fermentation. In addition, optimal conditions included a purple sweet potato content of 10%, a skim milk content of 7%, a white sugar content of 7.5%, fermentation at 35°C, and a pH adjusted to 3.5 (fermentation time ∼24 h). PSPLABD had 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (IC50 = 130 μl) and inhibited lipid peroxidation (equivalent to 103 μM butylated hydroxytoluene). Fermentation had no effect on the antioxidant activity of PSPLABD, but the purple sweet potato and the lactic acid bacteria drink components had a synergistic effect on the inhibition of lipid peroxidation. 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| language | eng |
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| source | Free Full-Text Journals in Chemistry; EZB Electronic Journals Library |
| subjects | antioxidant activity antioxidants color fermented foods flavor food analysis Ipomoea batatas LABD lactic acid bacteria lactic fermentation new products nutritive value optimum conditions product development PSP PSPLABD skim milk starter cultures sweet potatoes white sugar |
| title | Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink |
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