Free radical scavenging ability of soybean milk fermented by Lactobacillus plantarum YS4 isolated from yak yoghurt in vitro

Abstract

The free radical scavenging ability of Lactobacillus plantarum YS4 isolated from naturally fermented yak yoghurt was tested in vitro. DPPH radical (1,1-diphenyl-2-trinitrophenylhydrazine radical), ABTS radical (2,2-diazo-bis (3-ethyl-benzothiazol-6-sulfonic acid) diammonium salt radical) and hydroxyl radical were detected in vitro. The results showed that the DPPH free radical, ABTS free radical and hydroxyl free radical scavenging abilities of soybean milk fermented by Lactobacillus plantarum YS4 were stronger than those fermented by Lactobacillus bulgaricus, and the free radical scavenging ability of soybean milk fermented by Lactobacillus plantarum YS4 and Lactobacillus bulgaricus was better than that of unfermented soybean milk.