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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2016
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| Online Access: | http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf |
| _version_ | 1848812331697438720 |
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| author | E.F. Mohamad Fakri, Lim, S.M. N. H. Musa, M. Hazizul Hasan, A. Adam, K. Ramasamy, |
| 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, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T00:00:36Z |
| format | Article |
| id | oai:generic.eprints.org:10270 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:00:36Z |
| publishDate | 2016 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf |