Antibacterial and Anti-colon Cancer Potentials of Fermented Acidophilus Milk Supplemented with Water Soluble Curcumin

Different beneficials of fermented milk products-containing Lactobacillus acidophilus to improve health status were investigated.

Fermented acidophilus milk samples were prepared with freeze dried Lb. acidophilus La-5 and 0, 50, 100 and 150 mg/ 100 mL of water-soluble curcumin were added at the end of fermentation. Crude extracts (whey) of different fermented acidophilus milk formulates with curcumin were prepared and each extract was tested for its antibacterial activity, total phenolic content, DPPH free radical scavenging activity, anti-colonic cancer activity and fermentation profile (measured as lactic acid concentration). Further the sensory evaluation for each sample was conducted.

The results showed that no effect of the addition of curcumin on the viability of Lb. acidophilus La-5 either fresh or after 20 days of cold storage. However, the higher the quantity of curcumin added, the higher the antibacterial activity. The highest antibacterial effect was against Staph. aureus NRRL B-314. The total phenolic content and the DPPH free radical scavenging activity increased with the increase in curcumin. The higher the proliferative inhibition was achieved at higher level of curcumin. The addition of curcumin to fermented acidophilus milk samples help increase the quality of the product with negative effect on the sensory evaluation at higher level of curcumin. Finally, supplementation of fermented acidophilus milk with curcumin has no effect on the lactic acid production in fermented acidophilus milk samples. Therefore, the synergistic effect of water-soluble curcumin and Lb. acidophilus could be recommended for enhancing the functional properties of acidophilus milk.