文章基本信息

标题：THE EFFECT OF ANTIOXIDANTS ON LACTOBACILLUS CASEI CULTURES
本地全文：下载
作者：Aleksandra Duda-Chodak ; Tomasz Tarko ; Mateusz Statek 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2008
卷号：7
期号：04
出版社：Agricultural University of Poznan Press
摘要：The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with antioxidant properties on Lactobacillus casei, as a representative of probiotic microorganisms. In the experiments the pure antioxidants and plant extracts were used. The results showed that catechin at concentration of 100-400 mM and chlorogenic acid (400 mM) had a stimulatory effect on L. casei growth. Quercetin at concentrations of 25-50 mM showed an inhibitory effect when incubation time was ³ 6 h. The lingonberry leaves extract caused a slight increase in the dry substance of biomass in comparison with control. Extracts of coffee, chokeberry, and dog rose should not be used as additives for probiotic food as they significantly inhibited L. casei. We conclude that: 1) antioxidants at concentrations higher than 100 mM may stimulate growth of L. casei; 2) except the antioxidants, some other compounds which are present in plants extracts e.g. tannins and alkaloids may exert an antibacterial influence; 3) the probiotic yoghurts supplementation with fruit and other plant materials should be preceded by careful studies about their influence on the bacteria.
关键词：bio-yoghurts, probiotics, Lactobacillus casei, functional food, antioxidants, food additives