Biological Properties of Kefir Whey Samples Produced from Soy and Black Sesame Milks

Montra Srisayam, Janejira Klinrat, Arunluk Chodnakarin

Abstract


The aims of this study were to determine the antioxidant and the antityrosinase activities and to evaluate the inhibition of acne-inducing bacteria (Propionibacterium acnes DMST 14916 and Staphylococcus aureus DMST 8013) of kefir whey samples produced from soy and black sesame milk samples. The antioxidant capacity was measured using DPPH radical scavenging assay. The antityrosinase activity was tested based on mushroom tyrosinase inhibition assay. The antibacterial activity was carried out by agar well diffusion method. The results demonstrated that the black sesame milk kefir whey obtained from 72 h fermentation had the highest antioxidant activity with the IC50 values of 0.78 mg/ml. The antityrosinase activities from the soy and the black sesame milk kefir whey from 72 h fermentation were displayed in the same level (48.41±0.33% and 48.99±0.19%, respectively). Evaluation of antibacterial activity demonstrated that the inhibition of P. acnes DMST 14916 by the black sesame milk kefir whey obtained from 72 h fermentation (14.67±0.58 mm) was significantly higher (p<0.05) than that obtained from the soy milk kefir whey fermented at 72 h (11.50±0.00 mm). The soy milk kefir whey fermented at 72 h was able to inhibit S. aureus DMST 8013 with inhibition zone of 12.00±0.00 mm at the concentration of 250 mg/ml while the black sesame milk kefir whey could not inhibit S. aureus DMST 8013. In addition, it was found that the biological activities of two types of kefir whey were increased with the increasing of fermentation time. Based on results of this investigation, application of soy and black sesame milk kefir whey in cosmeceuticals is possible.

Keywords : Kefir, antioxidant activity, antityrosinase activity, antibacterial activity


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