Biological Properties of Kefir Whey Samples Produced from Soy and Black Sesame Milks
Abstract
The aims of this study were to determine the antioxidant and the antityrosinase activities and to evaluate the inhibition of acne-inducing bacteria (Propionibacterium acnes DMST 14916 and Staphylococcus aureus DMST 8013) of kefir whey samples produced from soy and black sesame milk samples. The antioxidant capacity was measured using DPPH radical scavenging assay. The antityrosinase activity was tested based on mushroom tyrosinase inhibition assay. The antibacterial activity was carried out by agar well diffusion method. The results demonstrated that the black sesame milk kefir whey obtained from 72 h fermentation had the highest antioxidant activity with the IC50 values of 0.78 mg/ml. The antityrosinase activities from the soy and the black sesame milk kefir whey from 72 h fermentation were displayed in the same level (48.41±0.33% and 48.99±0.19%, respectively). Evaluation of antibacterial activity demonstrated that the inhibition of P. acnes DMST 14916 by the black sesame milk kefir whey obtained from 72 h fermentation (14.67±0.58 mm) was significantly higher (p<0.05) than that obtained from the soy milk kefir whey fermented at 72 h (11.50±0.00 mm). The soy milk kefir whey fermented at 72 h was able to inhibit S. aureus DMST 8013 with inhibition zone of 12.00±0.00 mm at the concentration of 250 mg/ml while the black sesame milk kefir whey could not inhibit S. aureus DMST 8013. In addition, it was found that the biological activities of two types of kefir whey were increased with the increasing of fermentation time. Based on results of this investigation, application of soy and black sesame milk kefir whey in cosmeceuticals is possible.Keywords : Kefir, antioxidant activity, antityrosinase activity, antibacterial activityReferences
Bolla, P.A., Carasi, P., Bolla, Mde, L., DeAntoni, G.L., & Serradell Mde, L. (2013). Protective effect of a mixture of
kefir-isolated lactic acid bacteria and yeasts in a hamster model of Clostridium difficile infection. Anaerobe, 21, 28-33.
Cerning, J., Renard, C.M.G.C., Thibault, J.F., Boullanne, C., Landon, M., Desmazeaud, M., & Topisirovic, L. (1994). Carbon source requirements for exopolysaccharide production by Lactobacillus casei CG11 and partial structure analysis of the polymer. Applied and Environmental Microbiology, 60, 3914-3919.
Chen, M.J., Liu, J.R., Sheu, J.F., Lin, C.W., & Chuang, C.L. (2006). Study on skin care properties of milk. Asian Australasian Journal of Animal Sciences, 19(6), 905-908.
Chen, Z., Shi, J., Yang, X., Nan, B., Liu, Y., & Wang, Z. (2015). Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43,15-21.
Cleveland, J., Montville, T.J., Nes, I.F., & Chikindas, M.L. (2001) Bacteriocins: safe, natural antimicrobials for food
preservation. International Journal of Food Microbiology, 71, 1-20.
Da Silva Malheiros, P., Daroit, D.J., & Brandelli, A. (2010). Food applications of liposome-encapsulated
antimicrobial peptides. Trends in Food Science & Technology, 21, 284-292.
Das, R., Dutta, A., & Bhattacharjee, C. (2012). Preparation of sesame peptide and evaluation of antibacterial
activity on typical pathogens. Food Chemistry, 131(4),1504-1509.
De Oliveira, C.F., Corrêa, A.P., Coletto, D., Daroit, D.J., Cladera-Olivera, F., & Brandelli, A. (2015). Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties. Journal of Food Science & Technology, 52, 2668-2678.
Ennahar, S., Sashihara, T., Sonomoto, K., & Ishizaki, A. (2000). Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiology Reviews, 24, 85-106.
Farnworth, E.R. (1999). Kefir: from folklore to regulatory approval. Journal of Nutraceuticals, Functional & Medical
Foods, 1, 57-68.
Farnworth, E. R. (2005). Kefir A complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1-17.
Garrote, G.L., Abraham, A.G., & De Antoni, G.L. (2000). Inhibitory power of kefir: the role of organic acids.
Journal of Food Protection, 63, 364-369.
Grobben, G.J., van Casteren, W.H.M., Schols, H.A., Oosterveld, A., Sala, G., Smith, M.R., Sikkema, J., & de Bont,
J.A.M. (1997) Analysis of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus
NCFB 2772 grown in continuous culture on glucose and fructose. Applied Microbiology and
Biotechnology. 48, 516-521.
Ismaiel, A.A., Ghaly, M.F., & El-Naggar, A.K. (2011). Milk kefir: ultrastructure, antimicrobial activity and efficacy on
aflatoxin b1 production by Aspergillus flavus. Current Microbiology, 62, 1602-1609.
Jenab, A., Roghanian, R., Emtiazi, G., & Ghaedi, K. (2017). Manufacturing and structural analysis of
antimicrobial kefiran/ polyethylene oxide nanofibers for food packaging. Iranian Polymer Journal, 26,
31-39.
Jeong, S.M., Kim, S.Y., Kim, D.R., Nam, K.C., Ahn, D.U. & Lee. S.C. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), 377-381.
Joo, J.H., Yi, S.D., Lee, G.H., Lee, Kyung-Tae & Oh, M.J. (2004). Antimicrobial activity of soy protein hydrolysate with Asp. saitoi pretense. Journal of the Korean Society of Food Science and Nutrition, 33, 229-235.
Korhonen, H. (2009). Milk-derived bioactive peptides: From science to applications. Journal of Functional Foods, 1, 177-187.
Laodheerasiri, S., & Pathirage, N.H. (2017). Antimicrobial activity of raw soybean, soybean flour and roasted
soybean extracted by ethanol-hexane method. British Food Journal, 119 (10), 2277-2286.
Lopitz, F.O., Rementeria, A., Elguezabal, N., & Garaizar, J. (2006). Kefir: a symbiotic yeasts-bacteria community
with alleged healthy capabilities. Revista Iberoamericana de Micología, 23(2), 67-74.
Mascarher, T.N., Margulis, G. Wang, T, Ye, R.W., & Helmann, J.D. (2003). Cell wall stress response in Bacillus
subtilis: the regulatory network of the bacitracin stimulon. Molecular Microbiology, 50, 1591-1604.
Medic, J., Atkinson, C., & Hurburgh, Jr., C.R. (2014). Current knowledge in soybean composition. Journal of the American Oil Chemists' Society, 91, 363-384.
Mishra, C., & Lambert, J. (1996). Production of anti-microbial substances by probiotics. Asia Pacific Journal
of Clinical Nutrition, 5, 20-24.
Mujić, I., Šertović, E., Jokić, S., Sarić, Z., Alibabić, V., Vidović, S., & Živković, J. (2011). Isoflavone content and
antioxidant properties of soybean seeds. Croatian Journal of Food Science and Technology, 3 (1),
16-20.
Momtaz, S., Mapunya, B.M., Houghton, P.J., Edgerly, C., Hussein, A., Naidoo, S., & Lall, N. (2008).
Tyrosinase inhibition by extracts and constituents of Sideroxylon inerme L. stem bark, used in South Africa for skin lightening. Journal of Ethnopharmacology, 119(3), 507-512.
Naidu, A.S., Bidlack, W.R., & Clemens, R.A. (1999). Probiotic spectra of lactic acid bacteria (LAB). Critical
Reviews in Food Science and Nutrition, 38, 13-126.
Nigam, D., Singh, C., & Tiwari, U. (2015). Evaluation of in vitro study of antioxidant and antibacterial
activities of methanolic seed extract of Sesamum indicum. Journal of Pharmacognosy and
Phytochemistry, 3(5), 88-92.
Peng, X., Kong, B., Xia, X., & Liu, Q. (2010). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 20, 360-365.
Piard, J.C., & Desmazeaud, M. (1991). Inhibiting factors produced by lactic cid bacteria: 1. Oxygen
metabolites and catabolism en-products. Lait, 71, 525-541.
Rekha, C., & Vijayalakshmi, G. (2008). Biomolecules and nutritional Qqality of soymilk fermented with probiotic
yeast and bacteria. Applied Biochemistry and Biotechnolgy, 151, 452-463.
Rodrigues, K.L., Caputo, L.R.G., Carvalho, J.C.T., Evangelista, J., & Schneedorf, J.M. (2005). Antimicrobial and
healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25, 404-408.
Srisayam, M., & Chantawannakul, P. (2010). Antimicrobial and antioxidant properties of Thai honeys produced by
Apis mellifera in Thailand. Journal of ApiProduct and ApiMedical Science, 2 (2), 77-83.
Srisayam, M., Weerapreeyakul, N., & Sribuarin, P. (2014). In vitro antioxidant activities of white, black and red
sesame seeds. Isan Journal of Pharmaceutical Sciences, 10(2), 136-146.
Usuki, A., Ohashi, A., Sato, H., Ochiai, Y., Ichihashi, M. & Funasaka, Y. (2003). The inhibitory effect of glycolic
acid and lactic acid on melanin synthesis in melanoma cells. Experimental Dermatology, 2, 43-50.
Vasconcellos, F.C.S., Woiciechowski, A.L., Soccol, V.T., Mantovani, D., & Soccol, C.R. (2014). Antimicrobial and
antioxidant properties of -conglycinin and glycinin from soy protein isolate. International Journal of
Current Microbiology and Applied Sciences, 3(8), 144-157.
Wang, Y., Yu, R., & Chou, C. (2006). Antioxidative activities of soymilk fermented with lactic acid bacteria
and bifidobacteria. Food Microbiology, 23, 128-135.
Yu¨ksekgag˘, Z.N., Beyatli, Y., & Aslim, B. (2004). Determination of some characteristics coccoid forms of lactic
acid bacteria isolated from Turkish kefirs with natural probiotic. Lebensmittel-Wissenschaft und-
Technologie, 37, 663-667.
Zhang, L., Li, J., & Zhou, K. (2010). Chelating and radical scavenging activities of soy protein hydrolysates
prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresource Technology,
101, 2084-2089.
kefir-isolated lactic acid bacteria and yeasts in a hamster model of Clostridium difficile infection. Anaerobe, 21, 28-33.
Cerning, J., Renard, C.M.G.C., Thibault, J.F., Boullanne, C., Landon, M., Desmazeaud, M., & Topisirovic, L. (1994). Carbon source requirements for exopolysaccharide production by Lactobacillus casei CG11 and partial structure analysis of the polymer. Applied and Environmental Microbiology, 60, 3914-3919.
Chen, M.J., Liu, J.R., Sheu, J.F., Lin, C.W., & Chuang, C.L. (2006). Study on skin care properties of milk. Asian Australasian Journal of Animal Sciences, 19(6), 905-908.
Chen, Z., Shi, J., Yang, X., Nan, B., Liu, Y., & Wang, Z. (2015). Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43,15-21.
Cleveland, J., Montville, T.J., Nes, I.F., & Chikindas, M.L. (2001) Bacteriocins: safe, natural antimicrobials for food
preservation. International Journal of Food Microbiology, 71, 1-20.
Da Silva Malheiros, P., Daroit, D.J., & Brandelli, A. (2010). Food applications of liposome-encapsulated
antimicrobial peptides. Trends in Food Science & Technology, 21, 284-292.
Das, R., Dutta, A., & Bhattacharjee, C. (2012). Preparation of sesame peptide and evaluation of antibacterial
activity on typical pathogens. Food Chemistry, 131(4),1504-1509.
De Oliveira, C.F., Corrêa, A.P., Coletto, D., Daroit, D.J., Cladera-Olivera, F., & Brandelli, A. (2015). Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties. Journal of Food Science & Technology, 52, 2668-2678.
Ennahar, S., Sashihara, T., Sonomoto, K., & Ishizaki, A. (2000). Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiology Reviews, 24, 85-106.
Farnworth, E.R. (1999). Kefir: from folklore to regulatory approval. Journal of Nutraceuticals, Functional & Medical
Foods, 1, 57-68.
Farnworth, E. R. (2005). Kefir A complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1-17.
Garrote, G.L., Abraham, A.G., & De Antoni, G.L. (2000). Inhibitory power of kefir: the role of organic acids.
Journal of Food Protection, 63, 364-369.
Grobben, G.J., van Casteren, W.H.M., Schols, H.A., Oosterveld, A., Sala, G., Smith, M.R., Sikkema, J., & de Bont,
J.A.M. (1997) Analysis of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus
NCFB 2772 grown in continuous culture on glucose and fructose. Applied Microbiology and
Biotechnology. 48, 516-521.
Ismaiel, A.A., Ghaly, M.F., & El-Naggar, A.K. (2011). Milk kefir: ultrastructure, antimicrobial activity and efficacy on
aflatoxin b1 production by Aspergillus flavus. Current Microbiology, 62, 1602-1609.
Jenab, A., Roghanian, R., Emtiazi, G., & Ghaedi, K. (2017). Manufacturing and structural analysis of
antimicrobial kefiran/ polyethylene oxide nanofibers for food packaging. Iranian Polymer Journal, 26,
31-39.
Jeong, S.M., Kim, S.Y., Kim, D.R., Nam, K.C., Ahn, D.U. & Lee. S.C. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), 377-381.
Joo, J.H., Yi, S.D., Lee, G.H., Lee, Kyung-Tae & Oh, M.J. (2004). Antimicrobial activity of soy protein hydrolysate with Asp. saitoi pretense. Journal of the Korean Society of Food Science and Nutrition, 33, 229-235.
Korhonen, H. (2009). Milk-derived bioactive peptides: From science to applications. Journal of Functional Foods, 1, 177-187.
Laodheerasiri, S., & Pathirage, N.H. (2017). Antimicrobial activity of raw soybean, soybean flour and roasted
soybean extracted by ethanol-hexane method. British Food Journal, 119 (10), 2277-2286.
Lopitz, F.O., Rementeria, A., Elguezabal, N., & Garaizar, J. (2006). Kefir: a symbiotic yeasts-bacteria community
with alleged healthy capabilities. Revista Iberoamericana de Micología, 23(2), 67-74.
Mascarher, T.N., Margulis, G. Wang, T, Ye, R.W., & Helmann, J.D. (2003). Cell wall stress response in Bacillus
subtilis: the regulatory network of the bacitracin stimulon. Molecular Microbiology, 50, 1591-1604.
Medic, J., Atkinson, C., & Hurburgh, Jr., C.R. (2014). Current knowledge in soybean composition. Journal of the American Oil Chemists' Society, 91, 363-384.
Mishra, C., & Lambert, J. (1996). Production of anti-microbial substances by probiotics. Asia Pacific Journal
of Clinical Nutrition, 5, 20-24.
Mujić, I., Šertović, E., Jokić, S., Sarić, Z., Alibabić, V., Vidović, S., & Živković, J. (2011). Isoflavone content and
antioxidant properties of soybean seeds. Croatian Journal of Food Science and Technology, 3 (1),
16-20.
Momtaz, S., Mapunya, B.M., Houghton, P.J., Edgerly, C., Hussein, A., Naidoo, S., & Lall, N. (2008).
Tyrosinase inhibition by extracts and constituents of Sideroxylon inerme L. stem bark, used in South Africa for skin lightening. Journal of Ethnopharmacology, 119(3), 507-512.
Naidu, A.S., Bidlack, W.R., & Clemens, R.A. (1999). Probiotic spectra of lactic acid bacteria (LAB). Critical
Reviews in Food Science and Nutrition, 38, 13-126.
Nigam, D., Singh, C., & Tiwari, U. (2015). Evaluation of in vitro study of antioxidant and antibacterial
activities of methanolic seed extract of Sesamum indicum. Journal of Pharmacognosy and
Phytochemistry, 3(5), 88-92.
Peng, X., Kong, B., Xia, X., & Liu, Q. (2010). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 20, 360-365.
Piard, J.C., & Desmazeaud, M. (1991). Inhibiting factors produced by lactic cid bacteria: 1. Oxygen
metabolites and catabolism en-products. Lait, 71, 525-541.
Rekha, C., & Vijayalakshmi, G. (2008). Biomolecules and nutritional Qqality of soymilk fermented with probiotic
yeast and bacteria. Applied Biochemistry and Biotechnolgy, 151, 452-463.
Rodrigues, K.L., Caputo, L.R.G., Carvalho, J.C.T., Evangelista, J., & Schneedorf, J.M. (2005). Antimicrobial and
healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25, 404-408.
Srisayam, M., & Chantawannakul, P. (2010). Antimicrobial and antioxidant properties of Thai honeys produced by
Apis mellifera in Thailand. Journal of ApiProduct and ApiMedical Science, 2 (2), 77-83.
Srisayam, M., Weerapreeyakul, N., & Sribuarin, P. (2014). In vitro antioxidant activities of white, black and red
sesame seeds. Isan Journal of Pharmaceutical Sciences, 10(2), 136-146.
Usuki, A., Ohashi, A., Sato, H., Ochiai, Y., Ichihashi, M. & Funasaka, Y. (2003). The inhibitory effect of glycolic
acid and lactic acid on melanin synthesis in melanoma cells. Experimental Dermatology, 2, 43-50.
Vasconcellos, F.C.S., Woiciechowski, A.L., Soccol, V.T., Mantovani, D., & Soccol, C.R. (2014). Antimicrobial and
antioxidant properties of -conglycinin and glycinin from soy protein isolate. International Journal of
Current Microbiology and Applied Sciences, 3(8), 144-157.
Wang, Y., Yu, R., & Chou, C. (2006). Antioxidative activities of soymilk fermented with lactic acid bacteria
and bifidobacteria. Food Microbiology, 23, 128-135.
Yu¨ksekgag˘, Z.N., Beyatli, Y., & Aslim, B. (2004). Determination of some characteristics coccoid forms of lactic
acid bacteria isolated from Turkish kefirs with natural probiotic. Lebensmittel-Wissenschaft und-
Technologie, 37, 663-667.
Zhang, L., Li, J., & Zhou, K. (2010). Chelating and radical scavenging activities of soy protein hydrolysates
prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresource Technology,
101, 2084-2089.
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2018-07-02
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