Assessment of Probiotic Attributes and Antioxidant Profiling of Bacteria Isolated from Probiotic Milk “YAKULT”

Assessment of Probiotic Attributes and Antioxidant Profiling of Bacteria Isolated from Probiotic Milk “YAKULT”

Daniel Raja Femil Selta1*, Abraham Leggins2

1Assistant Professor, Department of Biochemistry, Sri Ramakrishna College for Arts and Science for Women

2Assistant Professor, Department of Physics, Sri Ramakrishna Engineering College

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Abstract - Probiotic beverages such as Yakult are well-known for their health-promoting properties, primarily due to the presence of beneficial bacteria. In this study, six bacterial isolates were successfully obtained from the commercial probiotic drink Yakult. These isolates were subjected to a series of evaluations to determine their antioxidant capabilities, a key attribute in combating oxidative stress and supporting overall health. Among the six isolates, isolate 3 demonstrated significantly higher antioxidant activity compared to the others, suggesting its potential as a strong candidate for therapeutic and functional food applications. Additionally, isolate 3 exhibited promising probiotic characteristics, including the ability to survive in acidic and bile salt conditions, which are essential traits for colonization and activity in the gastrointestinal tract. These preliminary findings highlight the potential of isolate 3 as a functional probiotic strain with notable antioxidant properties. However, to validate its efficacy and safety for human consumption, further in vivo studies are required. These future investigations will help confirm its physiological benefits and potential for incorporation into health-promoting products. The results of this study provide a foundation for the development of enhanced probiotic formulations with added antioxidant benefits.

Key Words:  Probiotic, Yakult, Bacterial isolates, Antioxidant activity, Isolate 3, In vivo studies