Evaluation of antioxidant potential on fermented dairy beverages prepared with Lactobacillus acidophilus: A systematic review / Avalição do potencial antioxidante em bebidas lácteas fermentadas, preparadas com Lactobacillus acidophilus: Uma revisão sistemática

• Autor(a) principal: Antunes, Andressa Regina
• Data de Publicação: 2021
• Outros Autores: de Fariña, Luciana Oliveira, Kottwitz, Luciana Bill Mikito, Vasconcelos, Helder Lopes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Health Review
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BJHR/article/view/26171
• topic: Yogurt; fermented milk; free radicals; oxidative stress; antioxidant; evidence-health based.

Taking into account the physiopathology of diseases raised from free radical excess in the body (diabetes, hypertension, obesity, atherosclerosis, among others), some non-pharmacology alternatives has been developed, acting as therapeutic and prophylactic adjuvants, as the probiotic dairy drinks, for instance. In order to gather evidence on the antioxidant aspect about fermented milks in presence of a specific strain (in this case, Lactobacillus acidophilus) from in vitro experimental trials, this systematic review is developed from the following databases: Medline, Cochrane, Scopus, Science Direct, Scifinder, Web of Science, Scielo and Agricola. The search terms chosen are: "antioxidant activity", "oxidative stress", "Lactobacillus acidophilus", "lactic beverage", "fermented milk", "yogurt", "in vitro techniques" and "in vivo", associated with the boolean operators "AND" and "OR". The articles which have not filled these conditions were discharged.Through the search, 1751 articles were retrieved but 624 were discharged due to duplication and 36 had its content read in full. Up from these, eight articles were selected due to fulfillment of acceptance criteria for “in vitro” studies. From these, the composition of 17 samples were selected and used as data base to this research, which constituted three subgroups (A: fermented milk, B: acidophilic milk and C: yoghurt). Their antioxidant profile was deeply studied. Additionally, the DPPH test was the most used to antioxidant evaluation on these selected samples, however ABTS method seems to be preferably in in vitro tests.