(191y) Functional Characterization of Soypeptides As Supplementary Diet and Their Effects on the Kinetics of Cell Growth of Probiotic Microorganisms

Demand from consumers on functional food products containing probiotic and prebiotic remarkably increasing as it confers health benefits and help to prevent chronic diseases. The desired probiotic product is usually made of a combination of high concentration of viable probiotic strains and a suitable prebiotic compounds which help in the growth and colonization of the probiotics after consumption. Nowadays, soypeptides are considered as one of the important in food and nutraceutical industries based on their high nutritional values as protein source. Therefore, soypeptides are widely used in many food formula or consumed separately as food supplement. The aim of this study is to investigate the functional characteristics and potential use of soypeptides as prebiotics. Thus, the effect inulin and soypeptides (when used separately or in combination) on the growth kinetics of different groups of probiotics was investigated. This study involved wide range of microorganisms which represent different classes of probiotics (Lactobacillus sp., Bifidobacterium sp. and probiotic yeasts). In addition, the antioxidant activity of soypeptides was investigated using ABTS and DPPH methods. The results showed that soy peptides positively affect the growth rate of different probiotic microorganisms when used separately or in combination with inulin. They also exhibited high antioxidant activities which considered as more added value in food formula. The results of this work provide strong evidence of the importantce of soypeptides in human diet and their high potential applications as main ingredient in functional food industries.

Keywords: soy peptides, probiotics, prebiotics, growth kinetics, antioxidant activities.