In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4.

ABSTRACT: Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (Arachis hypogaea) milk (PM) with desirable health functions to mitigate lifestyle and age-related diseases. The antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Lactiplantibacillus plantarum Kinko-SU4 (FPM) were determined in vitro. L. plantarum Kinko-SU4 lowered the pH level from 6.4 to 4.3, 3.9, and 3.7 at 10, 24, and 48 h, respectively. The lactic acid concentration was 4.4 mg/mL after 48 h of incubation. The starter degraded the dissolved proteins in PM, including Ara

SUBMITTER: Yamamoto M 

PROVIDER: S-EPMC9207605 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature