摘要：The growing popularity of functional foods causes increasing interest in raw
materials, which can raise the pro-health value of food when supplemented. The
aim of the study was to assess the effect of compounds with antioxidant
properties on Lactobacillus casei, as a representative of probiotic
microorganisms. In the experiments the pure antioxidants and plant extracts were
used. The results showed that catechin at concentration of 100-400 mM and
chlorogenic acid (400 mM) had a stimulatory effect on L. casei growth. Quercetin
at concentrations of 25-50 mM showed an inhibitory effect when incubation time
was ³ 6 h. The lingonberry leaves extract caused a slight increase in the dry
substance of biomass in comparison with control. Extracts of coffee, chokeberry,
and dog rose should not be used as additives for probiotic food as they
significantly inhibited L. casei. We conclude that: 1) antioxidants at
concentrations higher than 100 mM may stimulate growth of L. casei; 2) except
the antioxidants, some other compounds which are present in plants extracts e.g.
tannins and alkaloids may exert an antibacterial influence; 3) the probiotic
yoghurts supplementation with fruit and other plant materials should be preceded
by careful studies about their influence on the bacteria.
