Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi

Antioxidant plays an important role in dealing with oxidative stress that may lead to various types of disease such as cardiovascular disease and cancer. There has been considerable interest and research on the use of lactic acid bacteria as an antioxidant source. This research project was carried o...

Full description

Saved in:

Bibliographic Details
Main Author:	Mohd Fauzi, Ahmad Syafiq
Format:	Thesis
Language:	English
Published:	2008
Subjects:	RM Therapeutics Pharmacology RS Pharmacy and materia medica
Online Access:	https://ir.uitm.edu.my/id/eprint/100916/1/100916.PDF
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.100916
record_format	uketd_dc
spelling	my-uitm-ir.1009162024-08-26T04:38:41Z Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi 2008 Mohd Fauzi, Ahmad Syafiq RM Therapeutics. Pharmacology RS Pharmacy and materia medica Antioxidant plays an important role in dealing with oxidative stress that may lead to various types of disease such as cardiovascular disease and cancer. There has been considerable interest and research on the use of lactic acid bacteria as an antioxidant source. This research project was carried out to determine the antioxidative activity of skim milk when fermented with lactic acid bacteria Two strains of lactic acid bacteria were used in this study and fermented with skim milk before the antioxidative activity was determined by measuring the scavenging activity of diphenylpicryl-hydrazyl (DPPH) radical on supernatant and cell pellet fraction. The growth of lactic acid bacteria was found to be increased in three logs after 48 hour of fermentation in skim milk. The supernatant and cell pellet fractions of both strains of lactic acid bacteria grown in skim milk were able to scavenge the DPPH radical by up to 690/o and 72% respectively. The ICso of the supernatant fraction was found to be in the range of 0.30 to 0.18 at 24 hour and 48 hour while the cell pellet fraction was 0.33 to 0.24 at 24 hour and 48 hour. Fermentation of lactic acid bacteria with skim milk was found to increase the scavenging activity of DPPH radical compared to skim milk without lactic acid bacteria that and LAB fermented skim milk may be used as a new source of antioxidant. 2008 Thesis https://ir.uitm.edu.my/id/eprint/100916/ https://ir.uitm.edu.my/id/eprint/100916/1/100916.PDF text en public degree Universiti Teknologi MARA (Kampus Puncak Alam) Faculty of Pharmacy Ramasamy, Kalavathy
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ramasamy, Kalavathy
topic	RM Therapeutics Pharmacology RS Pharmacy and materia medica
spellingShingle	RM Therapeutics Pharmacology RS Pharmacy and materia medica Mohd Fauzi, Ahmad Syafiq Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
description	Antioxidant plays an important role in dealing with oxidative stress that may lead to various types of disease such as cardiovascular disease and cancer. There has been considerable interest and research on the use of lactic acid bacteria as an antioxidant source. This research project was carried out to determine the antioxidative activity of skim milk when fermented with lactic acid bacteria Two strains of lactic acid bacteria were used in this study and fermented with skim milk before the antioxidative activity was determined by measuring the scavenging activity of diphenylpicryl-hydrazyl (DPPH) radical on supernatant and cell pellet fraction. The growth of lactic acid bacteria was found to be increased in three logs after 48 hour of fermentation in skim milk. The supernatant and cell pellet fractions of both strains of lactic acid bacteria grown in skim milk were able to scavenge the DPPH radical by up to 690/o and 72% respectively. The ICso of the supernatant fraction was found to be in the range of 0.30 to 0.18 at 24 hour and 48 hour while the cell pellet fraction was 0.33 to 0.24 at 24 hour and 48 hour. Fermentation of lactic acid bacteria with skim milk was found to increase the scavenging activity of DPPH radical compared to skim milk without lactic acid bacteria that and LAB fermented skim milk may be used as a new source of antioxidant.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Fauzi, Ahmad Syafiq
author_facet	Mohd Fauzi, Ahmad Syafiq
author_sort	Mohd Fauzi, Ahmad Syafiq
title	Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
title_short	Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
title_full	Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
title_fullStr	Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
title_full_unstemmed	Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi
title_sort	antioxidative activity of lactic acid bacteria isolated from skim milk / ahmad syafiq mohd fauzi
granting_institution	Universiti Teknologi MARA (Kampus Puncak Alam)
granting_department	Faculty of Pharmacy
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/100916/1/100916.PDF
_version_	1811769110866952192

Antioxidative activity of lactic acid bacteria isolated from skim milk / Ahmad Syafiq Mohd Fauzi

Similar Items