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KMID : 1007520100190020457
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Food Science and Biotechnology
2010 Volume.19 No. 2 p.457 ~ p.462
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Protective Activity of Purple Sweet Potato Extract-added Soymilk Fermented by Bacillus subtilis against Oxidative Stress
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Choi Ji-Myung
Kim Ji-Hyun
Cho Eun-Ju
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Abstract
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This study focused on the development of a Bacillus subtilis-fermented soymilk with strong antioxidative activity. In a previous study, we manufactured the protective effect of various kinds of Bacillus sp.-fermented soymilks (FSMs) against oxidative stress, and selected the FSM showing the strongest activity. To elevate the antioxidative activity and taste of FSM, 5% purple sweet potato extract (PSPE) was added to FSM based on the results of radical scavenging activities and sensory evaluations. The 5% PSPE added-FSM (PFSM) scavenged 2,2-diphenyl-1-picrylhydrazyl to 70.5% and ·OH to 97.4% at the concentration of 500 μg/mL. Furthermore, the protective effects of PFSM from nitric oxide, superoxide anion, and peroxynitrite produced by sodium nitroprusside, pyrogallol, and 2-morpholinosydnonimine were evaluated in LLC-PK1 cells. The free radical generators led to losses of cell viability, while PFSM treatment significantly increased cell viability. The present study offers support for the development of a functional B. subtilis-fermented soymilk product using PSPE.
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KEYWORD
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Bacillus subtilis, soymilk, purple sweet potato, oxidative stress, fermentation
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