Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk

Ewe, Joo‐Ann; Wan‐Abdullah, Wan‐Nadiah; Alias, Abdul Karim; Liong, Min‐Tze

doi:10.1016/j.ultsonch.2012.01.003

Cited by 27 publications

(11 citation statements)

References 49 publications

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“…The novelty of such work was that, since lactic acid bacteria often present poor survival in, for instance, yoghurt (due to low pH and low acid tolerance), yeast can utilize the organic acids produced during fermentation thereby increasing the pH of the environment and, hence, the viability Finally, several treatments have been studied in an attempt to optimize the bioactivation of soy isoflavones. For instance, Ewe et al [50] evaluated the effects of ultrasounds on Lactobacillus fermentum BT8633 growth and isoflavone bioconversion activity in soymilk, finding out that the growth of ultrasonicated cells increased by 3.2-9.1%, compared to the control. This increased growth was associated with enhanced intracellular and extracellular (8.4-17.0% and 16.7-49.2%, respectively) β-glucosidase activity, leading to increased bioconversion of isoflavones glycosides to aglycones, possibly due to the reversible permeabilized membrane of ultrasonicated cells that facilitated the transport of molecules across the membrane.…”

Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Izaguirre¹,

Barañano²,

Castañón³

et al. 2021

Processes

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Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

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Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Izaguirre¹,

Barañano²,

Castañón³

et al. 2021

Processes

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“…The low frequency ultrasound can improve the permeability of cells by forming transient pores on the cell membrane. These pores increase the transfer of substances across the membrane and the secretion of metabolites like intracellular enzymes and subsequently stimulate cellular growth and proliferation (Ewe, Wan‐Abdullah, Alias, & Liong, ; Huang et al, ; Mota et al, ; Yeo & Liong, ). Dai et al () investigated the effect of sonication on the growth of Saccharomyces cerevisiae and its membrane permeability.…”

Section: Resultsmentioning

confidence: 99%

“…Afterward, the absorbance was read at 560 nm (Wang et al, 2006). , & Liong, 2012;Huang et al, 2017;Mota et al, 2018;Yeo & Liong, 2013). Dai et al (2017) investigated the effect of sonication on the growth of Saccharomyces cerevisiae and its membrane permeability.…”

Section: Scavenging Activity Of Superoxide Anion Radicalmentioning

confidence: 99%

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Gholamhosseinpour

Hashemi

2018

J Food Process Engineering

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The effect of ultrasound (100 W, 30 kHz, 25% amplitude for 5, 10, and 15 min; US) on growth, carbohydrate metabolism, and antioxidant activity of probiotic Lactobacillus plantarum AF1 was investigated during milk fermentation. The antioxidant activity of L. plantarum AF1 was measured by 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), inhibition of the autoxidation of ascorbate, reducing ability, and superoxide anion radical scavenging activity tests. The results indicated that the cell membrane permeability of sonicated samples was increased 88–94% compared to control. Additionally, β‐galactosidase activity and population of Lactobacillus strain increased with increasing ultrasound treatment time during the fermentation after the treatment. However, no significant differences were observed in the final counts of the control and the sonicated samples at the end of fermentation (24 hr). Although the lactose content was decreased significantly (p ≤ .05) by extending sonication time, the amounts of glucose, galactose, and lactic acid enhanced significantly (p ≤ .05) as the time of fermentation and sonication proceeded. The antioxidant activity was also enhanced significantly (p ≤ .05) with increase in sonication time during 24 hr fermentation after the treatment. Therefore, the lowest and the highest antioxidant activities were seen in the control sample and the US‐15 min sonicated milk at the end of fermentation, respectively. Practical applications The dairy industry is seeking methods to increase nutritional and quality of dairy products. Recently, the ultrasound has attracted significant attention in food processing generally because of the recent consumers’ trend toward functional foods. The present study provides an investigation about the efficiency of ultrasound to improve the metabolism and growth of Lactobacillus plantarum during fermentation of milk and therefore increase the quality and antioxidant activity of milk. The results show that ultrasound is a potential technique for improve metabolism of Lactobacillus strain and thus increase antioxidant activity and quality of fermented milk. Consequently, the use of ultrasound will increase the health promoting effects and quality of fermented dairy products. These results will assist in designing ultrasound procedures for optimizing the general quality of fermented milk.

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“…Ewe Wan‐Abdullah Bhat et al (2012) demonstrated that ultrasound frequency of 30 kHz and 100‐W power at different amplitudes (20%, 60%, and 100% amplitude) for 2–3 min) facilitated the growth of lactobacilli in milk with viable counts exceeding 9 log cfu/ml and also enhanced β‐glucosidase activity of the cells which enabled isoflavone glucosides bioconversion to bioactive aglycones in soymilk. In another study by Ewe Wan‐Abdullah Alias et al (2012), there was an increase in the growth of ultrasonicated L. fermentum BT 8,633 in biotin supplemented soymilk by 3.23%–9.4% when compared to the control with an enhanced intracellular and extracellular bioconversion of isoflavones glucosides to aglycones during fermentation under ultrasonic conditions of 30‐kHz frequency and 100‐W power for 2 min. In the stimulation of low‐intensity ultrasound on skim milk fermentation by Huang et al.…”

Section: Ultrasound In Fermentation Technologymentioning

confidence: 95%

Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges

Umego

Huang

et al. 2021

J. Food Process. Preserv.

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Ultrasound‐assisted fermentation is the application of appropriate ultrasound treatment protocol to facilitate the growth and proliferation of microbial cells and also effectively enhance the overall efficiency of fermentation processes. Traditionally, ultrasound has been used over the years in food processing for the purpose of inhibiting the actions and activities of microorganisms. However, more recently, ultrasound technology has found wide use in food bioprocessing for the purposes of enhancing microbial proliferation for improved process efficiency, increased yield and better quality of products. This review emphasized on the mechanisms and technologies of ultrasound‐assisted fermentation as reported by various authors and researchers in the field. Its specific effects on various food products such as milk and dairy products, alcohol and alcoholic beverages, and enzymes production and extraction with respect to fermentation time, yield, and quality of products were also evaluated. Ultrasound technology is one of the modern food physical processing technologies with great prospects in food processing and the food industry as a whole. This review, therefore, is a comprehensive and concise approach to the different applications of ultrasound in fermentation processes including challenges and setbacks limiting its scaling up. To evaluate the work done so far on ultrasound‐assisted fermentation, a systematic review of literature, citing about 60 research and review articles in peer‐reviewed journals, was carried out. Relevant information and data relating to the review topic were expunged and discussed in the write‐up. Novelty impact statement This review article provides data and information on the various applications of ultrasound‐assisted fermentation including its mechanism of action. The positive results from numerous studies make the protocol relevant and suitable for use in food processing to improve product yield and process efficiency especially for mainstream applications.

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Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk

Cited by 27 publications

References 49 publications

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges

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