Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria

Tsangalis, Dimitri; Ashton, John; Stojanovska, Lily; Wilcox, Gisela; Shah, Nagendra P.

doi:10.1016/j.foodres.2004.01.003

Cited by 39 publications

(42 citation statements)

References 35 publications

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“…These low pH levels were maintained during storage for 7 and 14 d. Calcium‐fortified soymilk fermented with L. casei ASCC290 and L. plantarum ASCC276 exhibited the lowest pH after 14‐d storage. Low pH had no adverse effect on viability even after 14 d after refrigerated storage consistent with observations by others (Tsangalis and others 2004; Donkor and others 2006). …”

Section: Resultssupporting

confidence: 91%

“…A minimum of 6 log 10 CFU/mL of probiotic bacteria is required to effectively modulate the intestinal microbial balance and provide a therapeutic dose (Tsangalis and others 2004). Our aim was therefore to achieve a viable dose of at least 8 log 10 CFU/mL during fermentation and to maintain viability above 7 log 10 CFU/mL during refrigerated storage.…”

Section: Resultsmentioning

confidence: 99%

“…Fermentation of soymilk with β‐glucosidase‐producing probiotic strains allows the acetyl‐ and β‐glucoside isoflavones to undergo enzymatic hydrolysis into aglycone structures (Tsangalis and others 2004). Aglycones are absorbed faster and in greater amounts than their corresponding glucosides (Izumi and others 2000; Kano and others 2006) and they are also more potently bioactive.…”

Section: Introductionmentioning

confidence: 99%

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Fermentation of Calcium‐Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

Tang

Shah

Wilcox

et al. 2007

Journal of Food Science

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The objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC 4461, L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37 degrees C, then stored for 14 d at 4 degrees C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log(10) CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4 degrees C. After 24 h, there was a significant increase (P < 0.05) in soluble calcium. L. acidophilus ATCC 4962 and L. casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased (P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fermentation of Calcium‐Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

Tang

Shah

Wilcox

et al. 2007

Journal of Food Science

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“…4). This result is in agreement with Tsangalis and Shah (2004), who have reported faster Effect of supplementation of soymilk with lactose, glucose and SMP at 1%, 3%, and 5% (w/v) on viable count, titratable acidity and pH after 12 h incubation period. reduction in pH of soymilk supplemented with glucose, and with the results of Pham and Shah (2008b), who have observed significantly lower pH values for soymilk supplemented with SMP than in soymilk.…”

Section: Effect Of Supplementationsupporting

confidence: 93%

Enhancement of Biological Properties of Soymilk by Fermentation

et al. 2010

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The novel macrolide cruentaren A was produced at levels up to 3.2 mg/liter by cultures of the myxobacterium Byssovorax cruenta. The new compound strongly inhibited the growth of yeasts and filamentous fungi and showed high cytotoxicity against L929 mouse fibroblast cells. A minor co-metabolite of cruentaren A, named cruentaren B, and identified as a six-membered lactone isomer of cruentaren A, showed only marginal cytotoxicity and no antifungal activity. Cruentaren A inhibited F 0 F 1 mitochondrial ATP-hydrolysis in submitochondrial particles of yeasts and beef heart.

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“…However, the specific bacteria in the human intestinal tract that are involved in the metabolism of these b-glucoside conjugates are not known. Therefore, improving the bioavailability of isoflavones from soy foods may require both the enrichment of isoflavone aglycone prior to consumption and the modulation of intestinal microflora via the ingestion of viable bacteria (Tsangalis, Ashton, Stojannovska, Wilcox, & Shah, 2004).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

Pyo

Lee

2005

Food Research International

137

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Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria

Cited by 39 publications

References 35 publications

Fermentation of Calcium‐Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

Fermentation of Calcium‐Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

Enhancement of Biological Properties of Soymilk by Fermentation

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

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