Sains Malaysiana 45(9)(2016): 1289–1297

Lactobacillus fermentum LAB 9-Fermented Soymilk with Enriched Isoflavones and Antioxidants Improved Memory In vivo

(Susu Soya Difermentasi oleh Lactobacillus fermentum LAB 9 yang Kaya dengan Isoflavon

dan Antioksida Memperbaiki Daya Ingatan secara In vivo)

E.F. MOHAMAD FAKRI^1,2, S.M. LIM^1,2, N.H. MUSA^1,2,4, M. HAZIZUL HASAN^1,3, A. ADAM^1,3

& K. RAMASAMY^1,2*

¹Faculty of Pharmacy, Universiti Teknologi MARA, 42300 Bandar Puncak Alam, Selangor Darul Ehsan, Malaysia

²Collaborative Drug Discovery Research (CDDR) Group, Pharmaceutical and Life Science, Community of Research, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan

Malaysia

³Research on Affinity, Safety and Efficacy Studies (OASES), Pharmaceutical and Life Sciences Community of Research, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan

Malaysia

⁴Faculty of Applied Sciences, Universiti Teknologi MARA, Tapah Campus, Tapah Road

35400 Tapah, Perak Darul Redzuan, Malaysia

Diserahkan: 3 Januari 2016/Diterima: 3 Mei 2016

ABSTRACT

This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food and milk products were incubated in commercially available soymilk for 48 h. Generally, soymilk supported LAB growth and significantly increased (p<0.05) conversion to bioactive aglycone by 2.1-6.5 fold when compared to unfermented soymilk. Lactobacillus fermentum LAB 9- fermented soymilk, in particular, was presented with increased total phenolic content (+10%) as opposed to unfermented soymilk. Lactobacilli (LAB 10-12)- and pediococci (LAB 5)-fermented soymilk elicited maximal DPPH radical-scavenging activity. LAB 1, 7, 8, 9 and 12 exhibited significantly higher (p<0.05) ferrous ion chelating activity when compared to control. Interestingly, LAB 9 had significantly improved memory deficit (p<0.05) in LPS-challenged mice. LAB-enriched nutritional value of soymilk could be useful against oxidative stress and memory deficit.

Keywords: Antioxidant; bioactive isoflavones; lactic acid bacteria; memory enhancing; soymilk

ABSTRAK

Kajian ini bertujuan menguji kebolehan susu soya yang difermentasi oleh bakteria laktik asid (LAB) dalam menghirolisiskan glukosida kepada aglikon dan potensi daripada segi antioksida serta peningkatan ingatan. Dua belas LAB yang dipencil daripada makanan Malaysia yang telah difermentasi telah dieram dalam susu soya komersial selama 48 jam. Secara amnya, susu soya menyokong pertumbuhan LAB dan meningkatkan secara signifikan (p<0.05) penukaran glukosida kepada aglikon bioaktif 2.1-6.5 kali ganda apabila dibandingkan dengan susu soya yang tidak difermentasi. Lactobacillus fermentum LAB 9, terutamanya, menunjukkan peningkatan jumlah kandungan fenol (+10%) berbanding dengan susu soya yang tidak difermentasi. Susu soya yang difermentasi oleh Lactobacilli (LAB 10-12)- dan pediococci (LAB 5) menunjukkan aktiviti DPPH radikal skaven yang maksimum. LAB 1, 7, 8, 9 dan 12 mempunyai aktiviti pengkelatan ferus ion yang tinggi secara signifikan (p<0.05) berbanding dengan kawalan. LAB 9 juga memperbaiki defisit daya ingatan mencit yang terdedah kepada LPS secara signifikan (p<0.05). Nilai nutrisi susu soya yang diperkayakan oleh LAB mungkin berguna terhadap tegasan pengoksidaan dan defisit ingatan.

Kata kunci: Antioksida; bakteria asid laktik; isoflavon; peningkatan ingatan; susu soya

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*Pengarang untuk surat-menyurat; email: kalav922@salam.uitm.edu.my