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Vol. 25 No. 6 (2013): Vol 25 Issue 6

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Some Biochemical Parameters of Pisum sativum Extracted with Lactobacillus lactis

https://doi.org/10.14233/ajchem.2013.12410
Ayse Nilay Güvenç
Vocational School of Health Services , Adiyaman University, 02040 Adiyaman, Turkey
Sevda Kirbag
Department of Biology, Faculty of Science, Firat University, 23169 Elazig, Turkey

Corresponding Author(s) : Ayse Nilay Güvenç

anilayonganer@hotmail.com

Asian Journal of Chemistry, Vol. 25 No. 6 (2013): Vol 25 Issue 6

Abstract

This study analyzed the effects of inulin containing Pisum sativum on Lactobacillus lactis. In the study, fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and the antimicrobial activities of P. sativum and the fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and antimicrobial activities of L. lactis extracts treated with P. sativum were determined and compared. For this purpose, the control (P. sativum), L. lactis treated with P. sativum (Ps+Ll) and L. lactis only cultures (Ll) were used. According to experimental results the fatty acid and vitamin levels of the P. sativum extracts significantly increased after being treated with L. lactis significantly increased whereas in the controls that the flavonoid and resveratrol levels decreased while the antimicrobial activity showed variations.

Keywords

Probiotic bacteria Prebiotic Pea lactis L
Nilay Güvenç, A., & Kirbag, S. (2013). Some Biochemical Parameters of Pisum sativum Extracted with Lactobacillus lactis. Asian Journal of Chemistry, 25(6), 2949–2952. https://doi.org/10.14233/ajchem.2013.12410
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