Antioxidant Properties of Soy Milk Fermented with Lactobacillus paracasei KUMBB005

In addition to be natural, nutritious and safe, epidemiological studies have shown that traditional fermented soybean products are remarkable sources of bioactive phytochemicals offering potent antioxidant and anticarcinogenic effects. Among the phytochemicals isoflavones, saponins, phytosterols and tocopherols, most of the research focused on isoflavones for antioxidant properties. Thus fermented soy milk with Lactobacillus paracasei KUMBB005 a test probiotic strain was evaluated for its Total Phenol Content (TPC) and its antioxidative potential by DPPH activity and FRAP assay. TPC was found to be 300 mg/g, DPPH reduction radical scavenging activity was 27% and FRAP assay has also increased, revealing that, soy milk fermented with our test probiotic strain has credible antioxidative potential.