Aim: To study the role of β‐glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk. Methods and Results: Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High‐performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97·49 to 98·49% and 62·71 to 92·31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk. Conclusions: LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation. Significance and Impact of the Study: Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk.
Tofu, a non-fermented soybean curd is a nutritious and digestible product with a high quality protein. Tofu making procedure includes soaking of beans, grinding, filtering, boiling, coagulating and moulding. The flavour, quality and the texture of tofu produced is significantly influenced by its processing parameters. Studies were carried out on the processing parameters like solid content of milk, thermal treatment of soybeans with sodium bicarbonate, stirring time after adding coagulant and moulding of tofu on the texture and quality of tofu. Our studies showed that the texture of the final product depended on the solid content of milk before coagulation. Pretreatment of soybeans with sodium bicarbonate, for 10 min and milk obtained with low solid content of 7° Brix resulted in regular, smooth textured tofu with less beany flavour. Duration of stirring during coagulation and moulding parameters had a significant effect on the yield of tofu. Stirring the milk after adding the coagulant for 5 s before settling and pressing the tofu with a load of 1,000 g initially for 15 min followed by 500 g for another 15 min, yielded (22.6 g/100 ml of milk) soft textured firm tofu.
Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 microg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l(-1) with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin + genistin) into their corresponding bioactive aglycones (daidzein + genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml.
Isoflavones significantly contribute to human health and disease prevention, and exist as glucosides and aglycones. The β-glucosidase enzyme that hydrolyzes glucosides to aglycones is very sensitive to molecular structure, and thus the profile of the isoflavones can affect their rate of hydrolysis. Soymilk was fermented with Lactobacillus acidophilus B4496 (La), Lactobacillus bulgaricus CFR2028 (Lb), Lactobacillus casei B1922 (Lc), Lactobacillus plantarum B4495 (Lp) and Lactobacillus fermentum B4655 (Lf) for 48 h at 37°C. β-Glucosidase activity was determined using p-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis was carried out in soymilk. During fermentation, maximum growth was seen at 24 h with Lb, Lc, Lp and Lf and at 48 h with La. Polyphenol content ranged from 12.98 to 17.90 at 24 h and from 12.44 to 15.24 mg/100 ml at 48 h of fermentation. All the lactic acid bacteria produced β-glucosidase enzyme, which hydrolyzed isoflavone glucosides to aglycones at a significant level (P < 0.05) in the fermented soymilk.
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