PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILK
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Date
2020
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
In the first phase of the study, eight Lactobacillus cultures i.e. L. fermentum
(KGL4, MF951099), L. fermentum (M4, MF951096), L. plantarum (KGL3A,
G722814), L. casei (NK9, KR732325), L. rhamnosus (M8, MG027692), L.
rhamnosus (M9, MG027693), L. paracasei (M11, MG027695), L. fermentum (M16,
MG561928) were studied for the antioxidant activities (ABTS assay, Hydroxyl free
radical scavenging assay and Superoxide free radical scavenging assay) and
proteolytic activity based on which three Lactobacillus cultures were selected for
further study. KGL4 exhibited highest antioxidant activity (64.03%), followed by
KGL3A (62.19%), NK9 (61.19%), while M8 showed lowest ABTS assay (44.51%) at
48 h when incubated at 37 ºC. Similarly, KGL4 exhibited highest hydroxyl free
radical scavenging activity (64.81%), followed by KGL3A (61.52%), NK9 (56.79%)
at 37ºC for 48 h. KGL4 also showed maximum superoxide free radical scavenging
assay (57.78 %), followed by NK9 (56.09 %), KGL3A (52.36 %), while M11 showed
lowest superoxide scavenging activity (43.73 %) at 37ºC for 48 h.