Lipase inhibitory activity assay for fermented milk.

Area of Science:

• Biochemistry
• Food Science
• Microbiology

Background:

• Obesity is a growing global health concern.
• Dietary fat digestion is primarily mediated by pancreatic lipase.
• Fermented dairy products, particularly those with lactic acid bacteria, are explored for health benefits.

Purpose of the Study:

• To develop and validate a robust method for assessing pancreatic lipase inhibitory activity in fermented milk.
• To identify potential anti-obesity properties in milk fermented with various lactic acid bacteria strains.
• To adapt existing lipase inhibition assays for the unique challenges of analyzing fermented milk samples.

Main Methods:

• A colorimetric assay measuring the hydrolysis of 4-nitrophenyl octanoate by pancreatic lipase.
• Quantification of released p-nitrophenol absorbance at 412 nm to determine lipase activity.
• Method modifications include a two-buffer system for pH control, post-clarification filtration, and an absorbance correction factor for milk interference.

Main Results:

• The developed method accurately quantifies pancreatic lipase inhibition in fermented milk samples.
• The assay successfully addresses challenges such as low pH and sample turbidity common in fermented dairy products.
• An absorbance correction factor was established to account for milk's effect on p-nitrophenol readings.

Conclusions:

• The novel lipase inhibitory activity assay is suitable for screening fermented milk for anti-obesity potential.
• This method provides a reliable tool for researchers investigating functional foods and nutraceuticals.
• Further research can utilize this assay to discover novel bioactive peptides or compounds from fermented milk with therapeutic applications.