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...

Full description

Bibliographic Details
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/ http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf

id	ukm-10270
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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/ http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf
first_indexed	2023-09-18T19:56:55Z
last_indexed	2023-09-18T19:56:55Z
_version_	1777406591164743680

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

Similar Items