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http://dx.doi.org/10.5851/kosfa.2019.e13

Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice  

Yoon, Ji-Woo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Ahn, Sung-Il (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Jhoo, Jin-Woo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Kim, Gur-Yoo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.39, no.1, 2019 , pp. 162-176 More about this Journal
Abstract
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: $22^{\circ}C$ (low fermentation temperature) for 27 h and $37^{\circ}C$ (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).
Keywords
yogurt; low temperature fermentation; dextran sodium sulfate; inflammatory bowel diseases;
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