ความสามารถของถั่วชนิดต่าง ๆ ในการต้านอนุมูลอิสระและส่งเสริมการเจริญเติบโตของแบคทีเรียแลคโตบาซิลลัส

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นิพัฒน์ ลิ้มสงวน
ประมวล ทรายทอง
สุภัคชนม์ คล่องดี

Abstract

Functional properties on health benefit of eight kinds of beans (Black gram bean, Mung bean, Red kidney bean, Soybean, Navy bean, Azuki bean, Black soybean and Red bean) were studied for antioxidant capacity (DPPH radical-scavenging method, ABTS radical cation decolorization assay, total phenolic and anthocyanins content) and the synergistic effects of probiotic microorganism growth (Lactobacillus acidophilus TISTR 450, L. bulgaricus TISTR 451, and L. casei TISTR 453) (turbidimetrically, probiotic cell count and resistant starch content). The result showed that the colored beans have more antioxidant efficiency than the non-colored beans. Especially, black gram bean and red kidney bean were found to have the highest capacity compared to the other beans. When synergistic effects of probiotic Lactobacillus sp. growth such as L. acidophilus TISTR 450, L. bulgaricus TISTR 451 and L. casei TISTR 453 were studied, the result found that three probiotics could use the different carbon-source from each bean. Azuki bean and red kidney bean exhibited the highest synergistic effect of probiotic growth according to the high level of resistant starch content. 


Keywords: bean; antioxidant capacity; resistant starch; Lactobacillus

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วิทยาศาสตร์ชีวภาพ
Author Biographies

นิพัฒน์ ลิ้มสงวน

ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

ประมวล ทรายทอง

ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

สุภัคชนม์ คล่องดี

ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

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