STUDY OF ANTIOXIDANT- PRODUCING MICROORGANISMS IN FRUITS

ABSTRACT

Study of antioxidants producing microorganisms in fruits. Antioxidants producing microorganisms has compelling evidence that a diet rich in fruit and vegetables can help maintain a healthy lifestyle. Lactic acid bacteria was isolated from fruits (Apple, Banana and Grape). The samples were thoroughly washed, air dried and homogenized and fermented between 24-72 hours. The isolates showed clear zone on modified  de man, Rogosa and  Sharpe (Mrs). Catalase negative and Gram positive bacteria such as  Lactococcus, Pediococcus, Streptococcus, Enterococcus were used. The proteolytic activity of these organisms were 6.67±0.58 (Lactococcus), 8.38 ±1.15 for  (Pediococcus), 10.33±0.58 (Streptococcus). The chelating activities was 17.78±0.29 for  Lactococcus, 12.62 ±0.17 (Pediococcus), 10.02±0.25 (Enterococcus) 17.22± 0.26 (Streptococcus). The scavenging activity was 27.73 ±0.28 for Lactococcus, 31.39 ±0.35 for Pediococcus, 18.81±0.18 for Enterococcus and 21.10±0.41 for (Streptococcus). This study emphasis that the consumption of fruits will be healthful practices as it contains natural antioxidants which will remove free radicals. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vii

List of Figures

Abstract ﾿ ﾿           viii

CHAPTER ONE -    INTRODUCTION ﾿ 1

1.1 ﾿ Introduction ﾿ 1

1.2 ﾿ Dietary Antioxidants ﾿ 2

1.3 ﾿ Natural Antioxidants and its Benefits ﾿ 2

CHAPTER TWO   -   LITERATURE  REVIEW ﾿ 4

2.1 ﾿ Historical Review ﾿ 4

2.2 ﾿ Health Benefits of Natural Antioxidants ﾿ 4

2.3 ﾿ Natural antioxidants and its Benefits ﾿ 5

2.4 ﾿ Antioxidants and its Effects ﾿ 6

2.5 ﾿ Importance of Antioxidant in the Body ﾿ 7

2.6 ﾿ Microbiological Overview of the Dairy Products ﾿ 7

2.7 ﾿ Lactic Acid Bacteria (LAB) ﾿ 8

2.8 ﾿ Antioxidant Foods ﾿ 9

2.9 ﾿ LAB in Mycotoxin Detoxification ﾿ 9

2.10 ﾿ Animal Products Fermentation-NONO ﾿ 10

2.11 ﾿ Other Sources of Fermented Foods with Natural Antioxidant ﾿           11

CHAPTER THREE - MATERIALS AND METHODS ﾿ 12

3.1 ﾿ Materials ﾿ 12

3.2 ﾿ Isolation of Bacteria ﾿ 12

3.3 ﾿ Characterization  and  Identification of  LAB ﾿ 12

3.3.1 ﾿ Biochemical test ﾿ 13

3.3.2 ﾿ Catalase test ﾿ 13

3.4 ﾿ Identification of LAB Isolates ﾿ 13

3.5 ﾿ Microscopic Characteristics ﾿        13-14

3.6 ﾿ Protein Hydrolysis ﾿ 14

3.6.1 ﾿ Preparation of Skim Milk Agar and Cultures ﾿ 14

3.6.2 ﾿ Measurements of Protein Hydrolysis ﾿ 14

3.6.3 ﾿ Selection of Lactic Acid Bacteria Isolates ﾿        14-15

3.7 ﾿ Preparation of Whey Fraction from Fermented Milk ﾿ 15

3.8 ﾿ Determination of Antioxidant Activity ﾿ 15

3.9 ﾿ Scavenging of 1,1-diphenyl-2-picrylyhydrazyl (DPPH) Free  Radical ﾿ 15

3.10 ﾿ Ferrous Chelating Activity (FCA) ﾿ 15

CHAPTER FOUR -  RESULTS ﾿        17-23

CHAPTER FIVE – DISCUSSION, CONCLUSION AND RECOMMENDATION ﾿ 24

5.1 ﾿ Conclusion ﾿ 25

5.2 ﾿ Recommendation ﾿        25-26

References 

Appendixes 

LIST OF TABLES

Table 1: Morphological and Biochemical  characteristics  of bacterial isolates. ﾿ 1

LIST OF FIGURES

Figure ﾿ Title ﾿ Page

1: ﾿ Shows the occurance of LAB in fruits for antioxidant production ﾿ 19

2: ﾿ Shows the protein hydrolysis ﾿ 20

3: ﾿ Shows the scavanging activity ﾿ 21

4: ﾿ Shows the Chelating Activities of LAB  isolates ﾿ 22

5: ﾿ Showing the Standard Deviation of Lab Isolates  ﾿ 23