Vol. 7, Issue 2 (2018)
In-vivo studies of antioxidant activity of fermented milk (Lassi) by Lactobacillus acidophilus and standard dahi culture
Author(s): Padghan PV, Bimlesh Mann and Rajan Sharma
Abstract: The oxidative state of animal tissues represents balance between the action of pro-oxidant compounds and the endogenous antioxidant defense systems. Functional food act as health promoting properties through bio-functional agents like enzyme, vitamin and bioactive peptides, etc are the major dietry factors with the ability to act as antioxidants produced during food processing. Nutritional antioxidants play an important role in cellular antioxidative defense mechanisms. In this study, two sets of traditional Lassi were produced: the first one (L0) using Mixed Dahi culture NCDC-167(BD4) and the second (L1) with the same Dahi culture mixed with Lactobacillus acidophilus NCDC-15 as an adjunct culture. Total 64 Swiss albino male mice (25-30 g) were maintained for 15 and 30 days and feed with basal diet, basal diet + oxidized oil, basal diet +oxidized oil + control Lassi (L0) and basal diet + oxidized oil + Lassi-L1. The in-vivo antioxidant activity of Lassi was checked in RBC lysate and liver homogenate for antioxidative enzymes, viz., Catalase, Superoxide dismutase (SOD), Glutathione peroxidase (GSHPx) and lipid hydroperoxides. It has been observed from the results that the level of the antioxidant enzymes SOD, catalase, GSHPx increases in mice fed with Lassi-L0 and Lassi-L1 as compared to that of fed with oxidized oil. The effect of feeding Lassi-L1 has been observed more as compared to Lassi-L0 on the antioxidant enzymes activities.
How to cite this article:
Padghan PV, Bimlesh Mann and Rajan Sharma. In-vivo studies of antioxidant activity of fermented milk (Lassi) by Lactobacillus acidophilus and standard dahi culture. Journal of Pharmacognosy and Phytochemistry. 2018; 7(2): 25-30.