Open AccessEnhancement of Selected Health Benefits in Fermented Cow and Soy Milk Supplemented with Water Soluble Curcumin
Author(s) -
Tay Abdelrazik,
Fouad M. F. Elshaghabee
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.3.23
Subject(s) - curcumin , food science , fermentation , lactobacillus plantarum , chemistry , antioxidant , polyphenol , soy milk , lactobacillus , lactic acid , biochemistry , biology , bacteria , genetics
Different formulates of fermented cow and soy milk by Lactobacillus plantarum EMCC 1027 with 50, 100, and 150 mg/100 mL curcumin were investigated for antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities. Also, the viability of L. plantarum was monitored during cold storage period. Our results showed that values of antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities in crude extracts of fermented soy milk were significantly increased in comparison with crude extracts of fermented cow milk. The addition of different concentrations (100 and 150 mg/100 mL) of curcumin had a significant enhancement effect for all selected health benefits properties. The increase in antioxidant capacity of different crude extracts was in a good correlation with their polyphenols content. Addition of water soluble curcumin did not have any adverse effect on the viability of L. plantarum during fifteen days of cold storage. Therefore, the synergistic effect between fermented cow/soy milk and water soluble curcumin could be recommended. Indeed, extensive research is still needed in order to investigate the molecular mechanisms of health a benefit of different formulates of fermented cow/soy milk and water soluble curcumin.