Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

Lai, Li Ru; Hsieh, Shu-Chen; Huang, Hui Yu; Chou, Charles C.-K.

doi:10.1016/j.jbiosc.2012.11.022

Cited by 141 publications

(80 citation statements)

References 40 publications

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“…Fermentation is a more effective approach used to reduce phytic acid content compared with traditional thermal processing (Chitra et al, ). Similar observations were reported from LAB‐fermented soymilk (Lai et al, ).…”

Section: Resultssupporting

confidence: 89%

“…The present results are in agreement with a previous study, in which soy seeds subjected to solid‐state fermentation with filamentous fungus ( Trichoderma harzianum NBRI‐1055) showed enhanced total phenolic content and antioxidant properties (Singh, Singh, Singh, & Nautiyal, ). High phenolic contents were also obtained in soymilk after 24 hr of simultaneous liquid‐state fermentation of Streptococcus thermophilus and Bifidobacterium infantis (Lai et al, ). These results could be due to the conversion of bounded phenolic compounds to their releasable forms by enzymes excreted by the microorganisms during fermentation (Chandrasekara & Shahidi, ).…”

Section: Resultsmentioning

confidence: 99%

“…This has promoted the design and development of novel soy‐derived foods through lactic fermentation. Several studies conducted soymilk fermentation with different LAB species to improve soy protein bioavailability (Ghosh, Chattoraj, & Chattopadhyay, ) and reduce anti‐nutritional factors (Lai, Hsieh, Huang, & Chou, ). Thus far, lactic fermentation of soy is mostly conducted in liquid‐state, that is, fermentation is usually conducted on soymilk bases.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

Rui

Wang

Zhang

et al. 2017

J Food Process Preserv

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In this study, a probiotic soy‐derived food was developed by a novel solid‐state fermentation approach using Lactobacillus plantarum B1‐6. The fermentation parameters were optimized, and changes in anti‐nutritional components in soy seeds during fermentation were investigated. Analysis using response surface methodology showed the following optimized parameters: addition of 2 g/100 g sucrose, boiling for 5 min, and fermentation duration of 17.61 hr; under the optimized condition, the resulting lactic acid bacteria (LAB) count was 8.12 log cfu/ml. Solid‐state fermentation significantly reduced the total saponin content, phytic acid content, and typsin inhibitor activity in soy seeds. The total phenolic content significantly increased by the end of fermentation. In vitro protein digestibility improved significantly in soy seeds after fermentation. This study indicates that soy seeds can be a potential food carrier for probiotic LAB. Moreover, solid‐state fermentation, a green technology, exhibits potential in producing probiotic soy‐derived food with improved nutritional properties. Practical applications Solid‐state fermentation is a novel approach to utilize the whole soy seeds to conduct lactic fermentation. Compared to the liquid‐state fermentation (usually based on soymilk), it is a greener technology without generating of the by‐product okara. Few study has investigated solid‐state fermentation on soy seeds by lactic acid bacteria alone. Therefore, in the current study, solid‐state fermentation on soy seeds was conducted by Lactobacillus plantarum. Parameters of the solid‐state fermentation were optimized by response surface methodology and the influence of fermentation on anti‐nutritional components, namely, phenolics, saponin, phytic acid, and typsin inhibitor activity in soy seeds were investigated. Results of the study will be helpful in future optimization and application of this emerging technology to produce healthy and environment‐friendly soy‐derived foods.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

Rui

Wang

Zhang

et al. 2017

J Food Process Preserv

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“…Fermentation has been frequently employed as an effective bioprocess to produce functional foods (Lai et al . ).…”

Section: Discussionmentioning

confidence: 97%

A Systematic Assesment on Vitamins (B2, B12) and GABA Profiles in Fermented Soy Products Marketed in China

Cai

2016

Journal of Food Processing and Preservation

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This study aimed to provide comprehensive health beneficial profiles of fermented soy products and further provide reference values of vitamin B2 and B12 and GABA enrichment products. High performance liquid chromatography (HPLC) analyses were applied to systemically investigate the vitamins and GABA. The highest vitamin B2 content of 6.06 μg g−1 was detected in “Wangzhihe” sufu. All natto samples showed relatively higher vitamin B2 content with an average value of 3.35 μg g−1 compared to the other fermented soy products. “Liubiju” dry yellow soybean paste was detected with the highest vitamin B12 content of 732.94 ng g−1. All sufu samples presented relatively higher GABA levels with an average value of 11.58 mg g−1. Fermented soy products could be used as supplements of vitamins and bioactive substances such as GABA. It can be concluded that fermentation can be used as an alternative method to chemical synthesis of vitamin B12 and GABA. Practical Applications Presented information will guide consumers to choose fermented soy product to gain health benefit components, especially for vegetarian to find food sources of vitamin B12. The study will help food manufacturers to understand secondary metabolites production through fermentation. Current results make food industry commercially feasible to produce special amino acids (such as GABA) and vitamins B2 and B12.

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“…lactis RD68 with relatively high b-glucosidase activities were selected among 46 lactic acid bacteria (Youn et al, 2012). It was reported that LAB fermentation reduced the content of saponins and phytates, which possess antinutritional activity, and enhanced the total phenolic content as well as antitumor cell proliferation effect of soymilk (Lai et al, 2013). Anti-obesity activity of Lactobacillus.…”

Section: Introductionmentioning

confidence: 99%

RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation

Wang

Koh

et al. 2015

Food Microbiology

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Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

Cited by 141 publications

References 40 publications

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

A Systematic Assesment on Vitamins (B2, B12) and GABA Profiles in Fermented Soy Products Marketed in China

RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation

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