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

Pyo, Young-Hee; Lee, Tung-Ching; Lee, Young-Chul

doi:10.1016/j.foodres.2004.11.008

Cited by 137 publications

(114 citation statements)

References 36 publications

(50 reference statements)

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“…These results suggested that each extract might react as free radical scavengers by contributing hydrogen from their phenolic hydroxyl groups thereby forming stable free radicals that do not initiate or propagate further oxidation of lipids. The isoflavones and tocopherols are the main phenols responsible for the antioxidant properties [33]. Similar results were published by Pyo et al [33] in lactic acid bacteria and Bifidobacteria wherein an increase in antioxidative activity of 47% and 38% in lactic acid bacteria and Bifidobacteria was seen compared to control.…”

Section: Dpph Scavenging Activitysupporting

confidence: 74%

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Rekha

Vijayalakshmi

2008

Appl Biochem Biotechnol

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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.

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Section: Dpph Scavenging Activitysupporting

confidence: 74%

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Rekha

Vijayalakshmi

2008

Appl Biochem Biotechnol

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“…The conversion of glycosides to aglycones differed in published data from 0.9-13.9 mg/100 ml in soymilk fermented by probiotic cultures including Czech J. Food Sci., 33, 2015 (4): 313-319 doi: 10.17221/115/2015-CJFS bifidobacteria (Pyo et al 2005;Chen et al 2010), however some cultures, for example Bifidobacterium longum R0175, were unable to hydrolyse isoflavone glycoside at all (Champagne et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Fermentation of soymilk by yoghurt and bifidobacteria strains

Horáčková¹,

Mühlhansová²,

Sluková³

et al. 2015

Czech J. Food Sci.

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Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M. (2015): Fermentation of soymilk by yoghurt and bifidobacteria strains. Czech J. Food Sci., 33: 313-319.Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, but Lactobacillus delbrueckii subsp. bulgaricus showed a better growth in milk. Titratable acidity and the concentrations of acids were consistently higher in cow milk than in soymilk at the end of fermentation. Bifidobacteria, compared to the yoghurt culture, were only able to acidify the media to the half values. Comparing the bifidobacteria strains, Bifidobacterium animalis subsp. lactis BB 12 exhibited a better ability to acidify milk. The strain Bifidobacterium bifidum CCDM 94 was able to release 6.90 mg/100 ml of isoflavone aglycones in soymilk.

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“…These enzymes have been largely described in Lactobacillus and Bifidobacterium spp. [167][168][169][170][171]. Concerning Weissella spp., only a few studies reported these activities.…”

Section: Role In Bioavailability and Antioxidant Activitiesmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fessard

Remize

2017

Fermentation

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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

Cited by 137 publications

References 36 publications

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Fermentation of soymilk by yoghurt and bifidobacteria strains

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

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