Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

Yıl 2011, Cilt 17, Sayı 3, 253 - 259, 04.09.2011

Harun KESENKAŞ

Öz

The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity. 

Anahtar Kelimeler

Antioxidant, Kefir, Soymilk, Reducing activity, Scavenging activity

Farklı İnek ve Soya Sütü Karışımlarından Üretilen Kefirlerin Antioksidan Özellikleri

Öz

Bu çalışmanın amacı inek, soya sütü ve bunların farklı karışımlarından üretilen kefir örneklerinin antioksidan kapasitelerini belirlemektir. Bu amaçla, üretilen kefir örneklerinde askorbat otooksidasyonu, süperoksit anyon radikali ve hidrojen peroksit tutuklayıcı etkileri ile indirgen aktivite gibi antioksidatif özellikler incelenmiştir. Sadece soya sütü ile üretilen kefirler en yüksek askorbat otooksidasyon oranına sahip olmuştur. Kefir örneklerinin sistein eşdeğer miktarı olarak ifade edilen indirgen aktiviteleri istatistiksel olarak farklı bulunmuş ve soya sütü oranın artmasıyla yükselmiştir. İnek, inek/soya ve soya sütlerinden üretilen kefirlere ait süperoksit radikal oluşumunu durdurma sonuçları istatistiksel olarak farklı bulunmuştur. Ancak, gerek kefir tanesi ile gerekse kefir kültürü ile gerçekleştirilen fermantasyonun söz konusu aktivite üzerine etkisi önemsizdir. Elde edilen sonuçlara göre kefir örneklerinin hiçbiri hidrojen peroksit tutuklayıcı etki göstermemiştir. 

Anahtar Kelimeler

Antioksidan, Kefir, Soya sütü, İndirgeme aktivitesi, Tutuklayıcı aktivite

Kaynakça

• Archibald F S & Fridovich I (1981). Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria. Journal of Bacteriology 146: 928–936
• Büyükbalci A & El S N (2008). Determination of in vitro antidiabetic effects, antioxidant activities and pheral contents of some herbal tea. Plant Food Human Nutrition 63: 27-33
• Callou, K R D A, Sadigov S & Lajolo F M (2010). Genovese, M. I.: Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry 58: 4284-4291
• Chandan R C (2006). History and consumption trends. In: Chandan, R. C.: Manufacturing Yogurt and Fermented Milks. Oxford, Blackwell Publishing pp. 3-16
• Gulcin I, Huyut Z, Elmastas M & Aboul-Enein H Y (2010). Radical scavenging and antioxidant activity of tannic acid. Arabian Journal of Chemistry 3: 43– 53
• Guzel-Seydim Z B, Kok-Tas T, Greene A K & Seydim A C (2011). Review: Functional properties of kefir. Critical Reviews in Food Science and Nutrition 51:3 261-268
• Kamaly K M (1997). Bifidobacteria fermentation of soybean milk. Food Research International 30: 675-682
• Kesenkas H, Gürsoy O, Kinik Ö & Akbulut N (2006). Extension of shelf life of dairy products by biopreservetion: protective cultures. Gıda 31: 217- 223
• Kılıc S, Uysal H, Akbulut N, Kavas G & Kesenkas H (1999). Chemical, microbiological and sensory changes in ripening kefirs produced from starters and grains. Ege University Journal of Agricultural Faculty 36: 111-118
• Lin M Y & Yen C L (1999). Antioxidative ability of lactic acid bacteria. Journal of Agriculture and Food Chemistry 47: 1460-1466
• Liu J R, Chen M J & Lin C W (2002). Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk. Food Chemistry and Toxicology 67: 104-108
• McCue P P & Shetty K (2005). Phenolic antioxidant mobilization during yoghurt production from soymilk using kefir cultures process. Process Biochemistry 40: 1791-1797
• Meir S, Kanner J, Akiri B & Philosoph Hadas S (1995). Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. Journal of Agricultural and Food Chemistry 43: 1813-1819
• Rekha C R & Vijayakshmi G (2008). Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria. Applied Biochemistry and Biotechnology 151: 452–463
• Sanders J W, Leehouts K J, Haandrikmam A J, Venema G & Kok J (1995). Stress response in Lactococcus lactis: Cloning, expression analysis, and mutation of the lactococcal superoxide dismutase gene. Journal of Bacteriology 177: 5254-5260
• Serrano J, Goni I & Sauro - Calixto F (2007). Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Research International 40: 15-21
• Wang Y C, Yu R C & Chou C C (2006). Antioxidative activities of soymilk fermented with lactic acid bacteria bifidobacteria. Food Microbiology 23: 128- 135
• Yang J H, Mau J L, Ko P T & Huang L C (2000). Antioxidant properties of fermented soybean milk broth. Food Chemistry 71: 249-254
• Yen G C & Duh P D (1994). Scavenging effect of methanolic extracts of peanut hulls on free radical and active-oxygen species. Journal of Agricultural and Food Chemistry 42: 629-632