Reactive oxygen species such as superoxide, peroxide and hydroxyl radicals are known to cause oxidative damage in both food systems and living systems.
Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir.
Je-Ruei Liu; Ming-Ju Chen; Chin-Wen Lin
Correspondence (Reprint) address, Chin-Wen Lin, Dep. of Animal Sci., Nat. Taiwan Univ., Taipei, Taiwan. Tel. 886-2-27336312. Fax 886-27324070. E-mail firstname.lastname@example.org
Journal of Agricultural and Food Chemistry 53 (7) 2467–2474
Antimutagenicity and antioxidative activities of kefir produced from milk or soymilk were investigated. Antimutagenicity was determined using the Salmonella mutagenicity assay, whereas antioxidative activity was assessed by evaluation of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid peroxidation inhibition activity, Fe2+ chelating ability, reducing power and antioxidative enzyme activity. Both milk-based kefir and soymilk-based kefir demonstrated markedly greater antimutagenicity than milk or soymilk. Compared with milk or soymilk, milk-kefir and soymilk-kefir also displayed markedly greater DPPH radical scavenging activity, inhibition of linoleic acid peroxidation and reducing power, but decreased glutathione peroxidase activity. Fermentation of milk or soymilk by kefir grains did not alter their Fe2+ chelating abilities and superoxide dismutase activities. It is concluded that kefir produced from milk or soymilk possesses marked antimutagenic and antioxidative activities and thus may be considered a promising food in terms of preventing mutagenic and oxidative damage.
Milk and dairy products
ANTIMUTAGENICITY; ANTIOXIDATIVE ACTIVITY; FERMENTED MILK; HEALTH; KEFIR; OXIDATION; SOY PRODUCTS