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Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo

This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food and milk products were incubated in commercially available s...

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Main Authors: E.F. Mohamad Fakri,, Lim, S.M., N. H. Musa,, M. Hazizul Hasan,, A. Adam,, K. Ramasamy,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf
http://journalarticle.ukm.my/10270/
http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm
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spelling my-ukm.journal.102702017-04-06T06:36:06Z http://journalarticle.ukm.my/10270/ Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo E.F. Mohamad Fakri, Lim, S.M. N. H. Musa, M. Hazizul Hasan, A. Adam, K. Ramasamy, This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food and milk products were incubated in commercially available soymilk for 48 h. Generally, soymilk supported LAB growth and significantly increased (p<0.05) conversion to bioactive aglycone by 2.1-6.5 fold when compared to unfermented soymilk. Lactobacillus fermentum LAB 9- fermented soymilk, in particular, was presented with increased total phenolic content (+10%) as opposed to unfermented soymilk. Lactobacilli (LAB 10-12)- and pediococci (LAB 5)-fermented soymilk elicited maximal DPPH radical-scavenging activity. LAB 1, 7, 8, 9 and 12 exhibited significantly higher (p<0.05) ferrous ion chelating activity when compared to control. Interestingly, LAB 9 had significantly improved memory deficit (p<0.05) in LPS-challenged mice. LAB-enriched nutritional value of soymilk could be useful against oxidative stress and memory deficit. Penerbit Universiti Kebangsaan Malaysia 2016-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf E.F. Mohamad Fakri, and Lim, S.M. and N. H. Musa, and M. Hazizul Hasan, and A. Adam, and K. Ramasamy, (2016) Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo. Sains Malaysiana, 45 (9). pp. 1289-1297. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food and milk products were incubated in commercially available soymilk for 48 h. Generally, soymilk supported LAB growth and significantly increased (p<0.05) conversion to bioactive aglycone by 2.1-6.5 fold when compared to unfermented soymilk. Lactobacillus fermentum LAB 9- fermented soymilk, in particular, was presented with increased total phenolic content (+10%) as opposed to unfermented soymilk. Lactobacilli (LAB 10-12)- and pediococci (LAB 5)-fermented soymilk elicited maximal DPPH radical-scavenging activity. LAB 1, 7, 8, 9 and 12 exhibited significantly higher (p<0.05) ferrous ion chelating activity when compared to control. Interestingly, LAB 9 had significantly improved memory deficit (p<0.05) in LPS-challenged mice. LAB-enriched nutritional value of soymilk could be useful against oxidative stress and memory deficit.
format Article
author E.F. Mohamad Fakri,
Lim, S.M.
N. H. Musa,
M. Hazizul Hasan,
A. Adam,
K. Ramasamy,
spellingShingle E.F. Mohamad Fakri,
Lim, S.M.
N. H. Musa,
M. Hazizul Hasan,
A. Adam,
K. Ramasamy,
Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
author_facet E.F. Mohamad Fakri,
Lim, S.M.
N. H. Musa,
M. Hazizul Hasan,
A. Adam,
K. Ramasamy,
author_sort E.F. Mohamad Fakri,
title Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
title_short Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
title_full Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
title_fullStr Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
title_full_unstemmed Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
title_sort lactobacillus fermentum lab 9-fermented soymilk with enriched isoflavones and antioxidants improved memory in vivo
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2016
url http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf
http://journalarticle.ukm.my/10270/
http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm
_version_ 1643738066567823360
score 13.211869

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