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KMID : 1024620190390010162
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Food Science of Animal Resources
2019 Volume.39 No. 1 p.162 ~ p.176
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Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
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Yoon Ji-Woo
Ahn Sung-Il
Jhoo Jin-Woo
Kim Gur-Yoo
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Abstract
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This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermented with a commercial starter culture containing Lactobacillus acidophilus, Bifidobacterium lactis, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus at different temperatures: 22℃ (low fermentation temperature) for 27 h and 37℃ (general fermentation temperature) for 12 h. To measure antioxidant activity of yogurt samples, DPPH, ABTS+ and ferric reducing antioxidant potential (FRAP) assays were conducted. For animal experiments, inflammation was induced with 2.5% DSS in Balb/c mice. Yogurt fermented at low temperature showed higher antioxidant activity than that of the yogurt fermented at general temperature. In the inflammatory study, IL-6 (interleukin 6) was decreased and IL-4 and IL-10 increased significantly in DSS group with yogurt fermented at general temperature (DYG) and that with yogurt fermented at low temperature (DYL) compared to that in DSS-induced colitic mice (DC), especially DYL had higher concentration of cytokines IL-4, and IL-10 than DYG. MPO (myeloperoxidase) tended to decrease more in treatments with yogurt than DC. Additionally, yogurt fermented at low temperature had anti-inflammatory activity, although there was no significant difference with general temperature-fermented yogurt (p>0.05).
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KEYWORD
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yogurt , low temperature fermentation , dextran sodium sulfate , inflammatory bowel diseases
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