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Abstract |
| Title |
: ANTIOXIDATION ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FISH |
| By |
: YANNASIN WONGPRASAN |
| Degree |
: DOCTOR OF PHARMACY |
| Advisor |
: ASSIST. PROF. SIRIMA SUVARNAKUTA JANTAMA, Ph.D. , ASSIST. PROF. CHUTINUN PRASITPURIPREECHA, Ph.D. AND ASSIST. PROF. KAEMWICH JANTAMA, Ph.D. |
| Keywords |
: PROBIOTIC, LACTIC ACID BACTERIA, ANTIOXIDATION, DPPH ASSAY |
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| Lactic acid bacteria, particularly lactobacilli have been reported of their roles in maintaining human health and decreasing the risk of reactive stress species accumulation. Objective= The aim of this study was to determine the antioxidation activity of lactic acid bacteria isolated from fermented fish. Methods= Cell-free supernatant of 18 isolates of lactic acid bacteria were prepared and used for screening of antioxidant properties by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Results= The antioxidant activity was expressed as percentage of scavenging activity. Out of 18, six isolates exhibited the high level of percentage of scavenging activity. These 6 isolates were selected and re-tested in triplicate to confirm their antioxidant properties. According to the confirmation test, the isolate FW5S-02 showed the strongest activity with the percentage of scavenging of 22.00 ± 0.0725 Conclusions= Lactic acid bacteria isolated from fermented fish displayed the desire level of DPPH free radical scavenging activity which is possible to be used as food supplement that helps in reducing the level of oxidative stress and in slowing or preventing the development of complications associated with diseases. However, further studies using other methods to investigate the antioxidation property should be performed. |
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