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

Abstract

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.

Exploring alternatives to antibiotics as health promoting agents in poultry- a review

“…This oxalic acid form insoluble calcium oxalate salts (Jadhav et al, 2015). An increase in calcium solubility and availability was observed in the studies of Tang et al (2007) who fed the birds with Lactobacillus strains which is attributed to its ability to reduce the gut pH due the production of lactic and acetic acids.…”

Safety and Regulation of Probiotic Foods and Supplements

“…2 and the ingredients of the culture medium may remain in the final product. Since the culture medium may contain some allergens such as milk and soy, declaration of allergen may be needed for some probiotics, if any allergen is used during production and its complete elimination from the final product cannot be confirmed (Rasic and Kurmann 1983;Tang et al 2007). However, because of the differences in the allergen list between countries, manufacturers of probiotics need to know the list for each country or region where probiotic products will be marketed.…”

Lactobacillus collinoides JCM1123T: effects on mouse plasma cholesterol and isoflavonoids in the caecum

“…It has been reported that Lactobacillus gasseri SBT0270 could exert a hypocholesterolemic effect in rats fed a diet high in cholesterol (Usman and Hosono 2000). It has also been reported that probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk, due to increased calcium solubility and bioactive isoflavone aglycone enrichment (Tang et al 2007). Probiotics seem to be important in foods containing dietary isoflavones.…”