Effect of Cottage Cheese Containing Lactobacillus casei on the Antioxidant Activity and Survival in Simulated Gastrointestinal Conditions
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Abstract:
Cottage cheese containing Lactobacillus casei was produced to study its antioxidant activity and the viability of L. casei under simulated gastrointestinal conditions. The antioxidant activity was measured based on the capacity for scavenging DPPH and hydroxyl radicals and the ferric-reducing ability, which were analyzed using PH4.6-SN and 12% TCA-SN. The results show that on the 30th day, the DPPH-scavenging capacity reached the highest value, equivalent to 316 μM Trolox, and the reducing power was 0.647. The highest value for the scavenging of hydroxyl radicals was 67.45%, which was achieved on the 25th day, but decreased on the 30th day. The freeze-dried powder of the water-soluble extract showed increased antioxidant activity on the 20th day. In conclusion, the antioxidant activity of cottage cheese containing L. casei increased significantly during storage. Under conditions that simulated the gastro-intestinal tract, the viability of probiotic bacteria in cottage cheese decreased by 5 log10cfu/g and eventually reached 7 log10cfu/g, thus producing a beneficial effect. Therefore, adding L. casei could significantly increase the antioxidant activity of cottage cheese and have a beneficial effect.
