Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

Food Chemistry

Volumn 156, Issue , 2014, Pages 264-270

  Sah, B N P ^a   Vasiljevic, T ^a   McKechnie, S ^a   Donkor, O N ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Antimutagenic activity; Antioxidant activity; Degree of hydrolysis; Peptides; Probiotics

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIMUTAGENIC ACTIVITY; DEGREE OF HYDROLYSIS; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; PROTEOLYTIC ACTIVITIES; RADICAL SCAVENGING ACTIVITY;

ANTIOXIDANTS; BACILLI; BIOACTIVITY; DAIRY PRODUCTS; FREE RADICALS; PLANTS (BOTANY); PROTEOLYSIS;

PEPTIDES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; PROBIOTIC AGENT; YOGHURT; ANTIMUTAGENIC AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CENTRIFUGATION; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; DRUG EFFECT; HYDROLYSIS; IC 50; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; NONHUMAN; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STREPTOCOCCUS THERMOPHILUS; CHEMISTRY; MICROBIOLOGY;

ANTIMUTAGENIC AGENTS; ANTIOXIDANTS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; PROBIOTICS; YOGURT;

EID: 84896699517     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.105     Document Type: Article

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