Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Abstract

The production of functional fermented goat milk with synbiotic have attracted widespread attention recently with the purpose of promoting health. The aim of present study was to investigate the effects of several prebiotics (inulin, fructo-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide) on antioxidant activity and promote the development of functional goat milk. All the prebiotics exhibited the potential of enhancing the antioxidant activity of fermented goat milk, especially inulin and fructo-oligosaccharide showed better promotive effects. The optimum additions of inulin, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide obtained were 0.6%, 0.6%, 0.6% and 0.4%, respectively. The DPPH radical scavenging rates reached to 75.52%, 74.12%, 69.41%, 80.28%, respectively, and the scavenging rates of superoxide radical were 21.09%, 18.20%, 27.61% and 29.92%, respectively, which were all higher than the control. This paper provides theoretical basis for the development of the functional goat milk.

Keywords

• prebiotics
• lctobacillus plantarum
• antioxidative activity
• goat milk