Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products

Tatyana Bychkova; Yuliya Diaghileva; Ekaterina Krutina; Evgeniya Agarkova

doi:10.21603/1019-8946-2025-4-53

UDC 57

EFFECT OF BIOLOGICAL A CTIVITY OF LACTIC A CID MICROORGANISMS ON ANTIOXIDANT PROFILE OF FERMENTED DAIRY PRODUCTS Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products

АА Аа

Published in Dairy industry · Pages 22–31 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2025-4-53

Received: 12.02.2025 Accepted: 16.06.2025 Published: 19.08.2025 Language of publication: RUS

Authors

Tatyana Bychkova

SPIN

Yuliya Diaghileva

Ekaterina Krutina

Evgeniya Agarkova

SPIN

Tatyana Bychkova

Academic degree: candidate of technical sciences

All-Russian Dairy Research Institute Russian Federation · Moscow

SPIN

Yuliya Diaghileva

All-Russian Dairy Research Institute Russian Federation · Moscow

Ekaterina Krutina

All-Russian Dairy Research Institute Russian Federation · Moscow

Evgeniya Agarkova

Academic degree: candidate of technical sciences

All-Russian Dairy Research Institute Russian Federation · Moscow

SPIN

ABSTRACT

Antioxidants support human immune system by providing protection against oxidation products caused by free radicals and reactive oxygen species. The human body has a native system of protection against oxidative stress; however, antioxidants may also be acquired with food. Plant foods are rich in direct-acting antioxidants; fermented dairy products also possess a rather high antioxidant potential. Lactic fermentation synthesizes biologically active substances, some of which are known for their antioxidant properties, e.g., group B vitamins. Although they are not direct-acting antioxidants, these vitamins improve the native antioxidant defense system, which means they are to be present in human diet in sufficient quantities. Amino acids provide the synthesis of glutathione, thus maintaining the native defense system and its action against oxidative stress. This review covered scientific and technical publications on the biological activity of various species and strains of lactic acid microorganisms able to improve the antioxidant potential of dairy products, fortifying them with vitamins and amino acids. The authors also compared Lactobacillus acidophilus and Streptococcus thermophilus as means of improving the antioxidant potential of fermented dairy products in situ by increasing the content of vitamins and amino acids.

KEYWORDS

milk, lactic acid microorganisms, fermented dairy products, vitamins, amino acids, antioxidant activity

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Bychkova T. S., Diaghileva Y. A., Krutina E. M., Agarkova E. Y. Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products // Dairy industry. 2025. no. 4. pp. 22-31. DOI: https://doi.org/10.21603/1019-8946-2025-4-53. (Date of access 17.09.2026).

MLA

Tatyana Bychkova, Diaghileva Y. A., Krutina E. M., Agarkova E. Y.. "Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products." Dairy industry.4 (2025): 22-31. DOI: https://doi.org/10.21603/1019-8946-2025-4-53.

APA

Bychkova T. S., Diaghileva Y. A., Krutina E. M., Agarkova E. Y. (2025). Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products. Dairy industry(4), 22-31. https://doi.org/10.21603/1019-8946-2025-4-53

Chicago

Tatyana Bychkova, Diaghileva Y. A., Krutina E. M., Agarkova E. Y.. "Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products." Dairy industry, no. 4 (2025): 22-31. https://doi.org/10.21603/1019-8946-2025-4-53.

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{{cite journal | author = Bychkova T. S., Diaghileva Y. A., Krutina E. M., Agarkova E. Y. | title = Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products | journal = Dairy industry | year = 2025 | issue = 4 | pages = 22-31 | doi = 10.21603/1019-8946-2025-4-53 }}

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EFFECT OF BIOLOGICAL A CTIVITY OF LACTIC A CID MICROORGANISMS ON ANTIOXIDANT PROFILE OF FERMENTED DAIRY PRODUCTS Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products

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