Antioxidant Activity of Some Yogurt Starter Cultures |
Kim, H.S.
(Product and Utility Division, National Livestock Research Institute)
Chae, H.S. (Product and Utility Division, National Livestock Research Institute) Jeong, S.G. (Product and Utility Division, National Livestock Research Institute) Ham, J.S. (Product and Utility Division, National Livestock Research Institute) Im, S.K. (Product and Utility Division, National Livestock Research Institute) Ahn, C.N. (Product and Utility Division, National Livestock Research Institute) Lee, J.M. (Product and Utility Division, National Livestock Research Institute) |
1 | Ahotupa, M., M. Saxelin and R. Korpela. 1996. Antioxidative properties of Lactobacollus GG. Nutr. Today Supp. 31:51-52S. |
2 | Barreto, J. C., G. S. Smith, N. H. P. Strobel, P. A. McQuillin and T. A. Miller. 1995. Trephthalic acid: a dosimeter for the detection of hydroxy radicals in vitro. Life Sci. 56:89-96. |
3 | Farr, S. B. and T. Kogoma. 1991. Oxidative stress response in Escherichia coli and Salmonellas typhimurium. Microbiol. Rev. 55:561-585. |
4 | Nishino, T., H. Shibahara-Sone, H. Kikuchi-Hayakawa and F. Ishikawa. 2000. Transit of radical scavenging activity of milk products prepared maillard reaction and Lactobacillus casei strain Shirota fermentation through the hamster intestine. J. Dairy Sci. 83:915-922. |
5 | Yen, G. C. and H. Y. Chen. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem. 43:1455-1461. |
6 | Fridovich, I. 1997. Superoxide anion radical (O), superoxide dismutases and related matters. J. Biol. Chem. 272:18515-18517. |
7 | Kaizu, H., M. Sasaki, H. Nakajima and Y. Suzuki. 1993. Effect of antioxidative lactic acid bacteria on rats fed a diet deficient in vitamin E. J. Dairy Sci. 76:2493-2499. |
8 | Namiki, M. 1990. Antioxidants/antimutagens in foods. CRC Crit. Rev. Food Sci. Nutr. 29:273-300. |
9 | Chandan, R. C. 1989. Yogurt:Nutritional and health properties. Natl. Yogurt Assoc. McLean VA. |
10 | Gutteridge, J. M. C., R. Richmond and B. Halliwell. 1979. Inhibition of the iron-catalyzed formation of hydroxy radicals from superoxide of lipid peroxidation by desferrioxamine. Biochem. J. 184:469-472. |
11 | Kullisaar, T., M. Zilmer, M. Mikelsaar, T. Vihalemm, H. Annuk, C. Kairane and A. Kilk. 2002. Two antioxidative lactobacilli strains as promising probiotics. Int. J. Food Microbiol. 72:215-224. |
12 | Halliwell, B. and J. M. C. Gutteridge. 1999. Free radicals in Biology and Medicine. Clarendon Press. |
13 | Stecchini, M. L., M. D. Torre and M. Munari. 2001. Determination of peroxy radical scavenging of lactic acid bacteria. Int. J. Food Microbiol. 64:183-188. |
14 | Yen, G. C. and J. Wu. 1999. Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae. Food Chem. 65:375-379. |
15 | Halliwell, B. and J. M. C. Gutteridge. 1990. Iron and free radical reactions, two aspects of antioxidant protection. Trends Biochem. Sci. 11:372-375. |
16 | Korpela, R., K. Peuhkuri, T. Lähteenmäki, E. Sievi, M. Saxelin and H. Vapaatalo. 1997. Lactobacillus rhamnosus GG shows antioxidative properties in vascular endothelial cell culture. Milchwissenschaft. 52:503-505. |
17 | Warriner, K. S. and J. G. Morris. 1995. The effects of aeration on the bioreductive abilities of some hetero fermentative lactic acid bacteria. Lett. Appl. Mircobiol. 20:323-327. |
18 | Battino, M., P. Bullon, M. Wilson and H. Newman. 1999. Oxidative injury and challenge of antioxidants to free radicals and reactive oxygen species. Critical Rev. Oral Biol. Medi. 10:458-476. |
19 | Lin, M. Y. and C. L. Yen. 1999c. Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms. J. Dairy Sci. 82:1629-1634. |
20 | Amanatidou, A., E. J. Smia, M. H. J. Bennik and L. G. M. Gorris. 2001. Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations. FEMS Microbiol. Letters. 203:87-94. |
21 | Lin, M. Y. and C. L. Yen. 1999b. Inhibition of lipid peroxidation by Lactobacillus acidophilus and Bifidobacterium logum. J. Agric. Food Chem. 47:3661-3664. |
22 | Oyaizu, M. 1986. Studies on products of browning reactions:Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 4:307-315. |
23 | Lin, M. Y. and C. L. Yen. 1999a. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47:1460-1466. |
24 | Lin, M. Y. and F. J. Chang. 2000. Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Digestive Diease and Sci. 45:1617-1622. |
25 | Halliwell, B. 1994. Free radicals and antioxidants:a personal view. Nutr. Rev. 52:253-265. |
26 | Kim, S. J., J. S. Ahn and H. S. Kwak. 2003. Microencapsulated iron for drink yogurt fortification. Asian-Aust. J. Anim. Sci. 16:581-587. |