Improve the antioxidant activity and viability of <i>B. longum</i> and <i>B. animalis subsp lactis</i> in fermented soy and almond milk

ZAHRANI, Ashwag Jaman Al; SHORI, Amal Bakr

doi:10.1590/fst.118122

Ashwag Jaman Al ZAHRANI

Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

Department of Biology, Faculty of Sciences and Arts, University of Jeddah, Jeddah, Saudi Arabia

Amal Bakr SHORI ^**Corresponding author: shori_7506@hotmail.com

Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

http://orcid.org/0000-0001-7557-3987

*Corresponding author: shori_7506@hotmail.com

Figures (3)
Tables (3)

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Figure 1
Changes in DPPH scavenging activity (%) of B longum (Bg), or B lactis (Bc) of fermented (F) soymilk (SM) and almond milk (AM) and their combination using different concentrations (A = 100% FSM, B = 100% FAM, C = 75:25% FSM/AM, D = 50:50% FSM/AM, E = 25:75% FSM/AM) compared to control (C) during 21 days of refrigerated storage at 4 °C. Data are presented as mean ± SEM. The level of significance was preset at p < 0.05 compared to control at the same storage period.

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Figure 3
Changes in ferric reducing antioxidant potential (FRAP; mM Fe²⁺E/mL) of L B longum (Bg), or B lactis (Bc) of fermented (F) soymilk (SM) and almond milk (AM) and their combination using different concentrations (A = 100% FSM, B = 100% FAM, C = 75:25% FSM/AM, D = 50:50% FSM/AM, E = 25:75% FSM/AM) compared to control (C) during 21 days of refrigerated storage at 4 °C. Data are presented as mean ± SEM. The level of significance was preset at p < 0.05 compared to control at the same storage period.

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Figure 2
Changes in ferrous ion-chelating (FIC; %) of B longum (Bg), or B lactis (Bc) of fermented (F) soymilk (SM) and almond milk (AM) and their combination using different concentrations (A = 100% FSM, B= 100% FAM, C = 75:25% FSM/AM, D = 50:50% FSM/AM, E = 25:75% FSM/AM) compared to control (C) during 21 days of refrigerated storage at 4 °C. Data are presented as mean ± SEM. The level of significance was preset at p < 0.05 compared to control at the same storage period.

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Table 1
Changes in pH values and titratable acidity (TA; % lactic acid equivalent; %LAE) of B longum (Bg), or B lactis (Bc) of fermented soymilk and almond milk and their combination (100%, 75%, 50%, & 25%) compared to control during 21 days of refrigerated storage at 4 °C.

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Table 2
Changes in viable cell counts (VCC; log cfu/mL) of B longum (Bg), or B lactis (Bc) of fermented soymilk and almond milk and their combination (100%, 75%, 50%, & 25%) compared to control during 21 days of refrigerated storage at 4 °C.

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Table 3
Changes in total phenolic content (TPC; μg GAE/mL) and total flavonoid content (TFC; μg/g) of B longum (Bg), or B lactis (Bc) of fermented soymilk and almond milk and their combination (100%, 75%, 50%, & 25%) compared to control during 21 days of refrigerated storage at 4 °C.

Sample	pH				TA (% LAE)
	Storage period (days)				Storage period (days)
	1	7	14	21	1	7	14	21
SM (100)-C	5.87 ± 0.07	5.85 ± 0.03	5.79 ± 0.02	5.68 ± 0.01	0.27 ± 0.10	0.29 ± 0.05	0.38 ± 0.05	0.51 ± 0.05
SM (100)- Bg	4.42 ± 0.02	4.40 ± 0.01	4.29 ± 0.04	4.15 ± 0.04	0.60 ± 0.05	0.74 ± 0.05	0.87 ± 0.05	0.96 ± 0.05
SM (100)- Bc	4.50 ± 0.02	4.41 ± 0.05	4.37 ± 0.02	4.32 ± 0.03	0.65 ± 0.05	0.74 ± 0.05	0.78 ± 0.05	0.87 ± 0.05
AM (100)-C	5.95 ± 0.13	5.75 ± 0.07	5.71 ± 0.09	5.69 ± 0.09	0.29 ± 0.05	0.33 ± 0.05	0.36 ± 0.10	0.56 ± 0.05
AM (100)- Bg	4.37 ± 0.02	4.32 ± 0.03	4.27 ± 0.03	4.19 ± 0.01	0.47 ± 0.05	0.56 ± 0.05	0.60 ± 0.05	0.63 ± 0.10
AM (100)- Bc	4.29 ± 0.01	4.25 ± 0.02	4.2 ± 0.02	4.13 ± 0.03	0.42 ± 0.05	0.47 ± 0.05	0.51 ± 0.05	0.56 ± 0.05
SM/AM (75:25)-C	5.53 ± 0.06	5.26 ± 0.01	5.16 ± 0.02	5.03 ± 0.06	0.29 ± 0.05	0.36 ± 0.10	0.47 ± 0.05	0.54 ± 0.10
SM/AM (75:25)- Bg	4.42 ± 0.04	4.39 ± 0.01	4.21 ± 0.02	4.12 ± 0.05	0.56 ± 0.05	0.69 ± 0.05	0.78 ± 0.05	0.83 ± 0.05
SM/AM (75:25)- Bc	4.32 ± 0.06	4.30 ± 0.02	4.25 ± 0.03	4.16 ± 0.04	0.56 ± 0.05	0.65 ± 0.05	0.74 ± 0.05	0.81 ± 0.10
SM/AM (50:50)-C	5.64 ± 0.04	5.49 ± 0.08	5.28 ± 0.02	5.15 ± 0.02	0.27 ± 0.10	0.29 ± 0.05	0.36 ± 0.10	0.45 ± 0.10
SM/AM (50:50)- Bg	4.35 ± 0.04	4.32 ± 0.01	4.21 ± 0.11	4.01 ± 0.05	0.51 ± 0.05	0.72 ± 0.10	0.78 ± 0.05	0.83 ± 0.05
SM/AM (50:50)- Bc	4.35 ± 0.04	4.34 ± 0.01	4.28 ± 0.01	4.17 ± 0.06	0.51 ± 0.05	0.60 ± 0.05	0.65 ± 0.05	0.78 ± 0.05
SM/AM (25:75)-C	5.26 ± 0.01	5.06 ± 0.02	4.88 ± 0.03	4.74 ± 0.04	0.27 ± 0.10	0.36 ± 0.10	0.45 ± 0.10	0.54 ± 0.10
SM/AM (25:75)- Bg	4.31 ± 0.02	4.28 ± 0.02	4.19 ± 0.01	4.10 ± 0.04	0.38 ± 0.05	0.47 ± 0.05	0.56 ± 0.05	0.81 ± 0.10
SM/AM (25:75)- Bc	4.25 ± 0.02	4.18 ± 0.02	4.12 ± 0.02	4.05 ± 0.03	0.54 ± 0.00	0.63 ± 0.1	0.65 ± 0.05	0.78 ± 0.05

Sample	Viability count (log cfu/mL)
	Storage period (days)
	1	7	14	21
SM (100)-C	3.411 ± 0.107	3.520 ± 0.157	3.870 ± 0.051	3.887 ± 0.060
SM (100)- Bg	7.366 ± 0.052	7.358 ± 0.071	7.276 ± 0.045	7.418 ± 0.017
SM (100)- Bc	7.346 ± 0.015	7.366 ± 0.016	7.375 ± 0.105	7.328 ± 0.019
AM (100)-C	3.431 ± 0.141	3.436 ± 0.078	3.666 ± 0.125	3.539 ± 0.170
AM (100)- Bg	7.038 ± 0.097	7.333 ± 0.119	7.151 ± 0.031	7.089 ± 0.165
AM (100)- Bc	7.049 ± 0.160	7.304 ± 0.037	7.308 ± 0.078	7.257 ± 0.080
SM/AM (75:25)-C	3.593 ± 0.123	3.762 ± 0.064	4.221 ± 0.055	3.334 ± 0.141
SM/AM (75:25)- Bg	7.291 ± 0.081	7.323 ± 0.030	7.360 ± 0.074	7.216 ± 0.088
SM/AM (75:25)- Bc	7.312 ± 0.047	7.168 ± 0.031	7.260 ± 0.039	7.367 ± 0.048
SM/AM (50:50)-C	3.816 ± 0.063	3.741 ± 0.067	3.555 ± 0.107	3.509 ± 0.113
SM/AM (50:50)- Bg	7.347 ± 0.069	7.399 ± 0.088	7.278 ± 0.097	7.269 ± 0.019
SM/AM (50:50)- Bc	7.332 ± 0.044	7.20 ± 0.136	7.209 ± 0.114	7.114 ± 0.039
SM/AM (25:75)-C	3.734 ± 0.188	3.682 ± 0.076	3.597 ± 0.154	3.484 ± 0.180
SM/AM (25:75)- Bg	7.161 ± 0.062	7.224 ± 0.118	7.319 ± 0.062	7.345 ± 0.052
SM/AM (25:75)- Bc	7.085 ± 0.051	7.359 ± 0.008	7.186 ± 0.070	6.934 ± 0.161

Sample	TPC (μg GAE/mL)				TFC (μg/g)
	Storage period (days)				Storage period (days)
	1	7	14	21	1	7	14	21
SM (100)-C	51.75 ± 0.003	40.43 ± 0.005	34.31 ± 0.025	30.50 ± 0.017	16.75 ± 0.002	16.70 ± 0.019	18.36 ± 0.003	19.17 ± 0.004
SM (100)- Bg	102.67 ± 0.070	91.94 ± 0.041	97.64 ± 0.023	120.24 ± 0.002	18.62 ± 0.004	17.38 ± 0.014	16.19 ± 0.002	18.42 ± 0.001
SM (100)- Bc	96.85 ± 0.026	98.85 ± 0.006	98.67 ± 0.042	80.12 ± 0.024	16.55 ± 0.003	18.36 ± 0.019	16.89 ± 0.025	16.50 ± 0.009
AM (100)-C	23.84 ± 0.001	29.00 ± 0.008	41.79 ± 0.005	22.15 ± 0.007	18.24 ± 0.012	19.75 ± 0.022	21.77 ± 0.006	22.28 ± 0.013
AM (100)- Bg	43.64 ± 0.005	37.27 ± 0.019	38.79 ± 0.019	50.00 ± 0.009	17.48 ± 0.003	19.18 ± 0.028	18.33 ± 0.004	16.25 ± 0.016
AM (100)- Bc	54.55 ± 0.009	35.82 ± 0.010	32.73 ± 0.010	38.00 ± 0.018	17.54 ± 0.001	18.25 ± 0.008	18.19 ± 0.002	17.03 ± 0.005
SM/AM (75/25)-C	55.63 ± 0.011	73.14 ± 0.008	72.41 ± 0.003	41.79 ± 0.059	23.15 ± 0.008	21.06 ± 0.004	20.05 ± 0.011	22.89 ± 0.022
SM/AM (75:25)- Bg	72.06 ± 0.009	78.30 ± 0.020	59.76 ± 0.004	45.94 ± 0.026	16.22 ± 0.003	17.23 ± 0.013	16.95 ± 0.003	16.51 ± 0.007
SM/AM (75:25)- Bc	71.52 ± 0.098	86.06 ± 0.032	87.94 ± 0.028	57.09 ± 0.008	15.93 ± 0.001	20.44 ± 0.009	18.79 ± 0.006	16.30 ± 0.003
SM/AM (50/50)-C	42.34 ± 0.030	50.32 ± 0.002	72.30 ± 0.028	22.52 ± 0.168	20.98 ± 0.017	22.22 ± 0.002	21.41 ± 0.001	18.86 ± 0.010
SM/AM (50:50)- Bg	68.06 ± 0.016	60.67 ± 0.013	69.94 ± 0.001	74.30 ± 0.021	18.33 ± 0.005	18.14 ± 0.011	16.36 ± 0.004	16.82 ± 0.005
SM/AM (50:50)- Bc	63.52 ± 0.013	69.94 ± 0.006	73.88 ± 0.010	61.34 ± 0.037	17.71 ± 0.001	20.48 ± 0.016	17.82 ± 0.031	16.24 ± 0.002
SM/AM (25/75)-C	37.68 ± 0.003	32.59 ± 0.003	30.32 ± 0.037	26.00 ± 0.026	19.01 ± 0.002	21.35 ± 0.019	23.04 ± 0.007	16.70 ± 0.019
SM/AM (25:75)- Bg	41.52 ± 0.005	61.27 ± 0.019	50.73 ± 0.003	33.21 ± 0.026	17.69 ± 0.002	18.44 ± 0.008	18.56 ± 0.007	17.51 ± 0.020
SM/AM (25:75)- Bc	35.82 ± 0.011	59.40 ± 0.013	44.97 ± 0.014	31.34 ± 0.006	18.17 ± 0.004	18.41 ± 0.032	21.89 ± 0.224	15.55 ± 0.002

[1] *Corresponding author: shori_7506@hotmail.com

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Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Abstract