Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented by Lactobacillus plantarum

Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented by Lactobacillus plantarum

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Milk, on account of its abundant protein content, is recognized as a vital source of bioactive substances.In this study, the bioactive ingredients in milk were obtained by a combination of protease hydrolysis and fermentation with Lactobacillus plantarum.The compositions of protease hydrolysate (PM) and fermentation supernatant (FM) were determined, and their anti-oxidant and anti-bacterial activities were evaluated.

Using LC-MS/MS, the molecular weights and sequences of the peptides were characterized, among which acure face lotion a total of 25 bioactive peptides were identified.The DPPH radical scavenging results demonstrated that FM exhibited an enhanced anti-oxidant capacity compared to PM.The bacterial survival rate results revealed that FM had a remarkable anti-bacterial ability compared to PM.

Additionally, the anti-bacterial component click here and potential anti-bacterial mechanisms were determined.The results of cytoplasmic membrane depolarization, cell membrane permeability, and morphological observation indicated that FM could interact with bacterial membranes to achieve its anti-bacterial effect.These findings suggested that FM, as a bioactive substance of natural origin, holds potential applications in the functional food, pharmaceutical, and cosmetic industries.