Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria

Chien, Hsiang Lin; Huang, Hui Yu; Chou, Charles C.-K.

doi:10.1016/j.fm.2006.01.002

Cited by 171 publications

(155 citation statements)

References 25 publications

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“…Previously, some studies on isoflavones have reported that they had a low scavenging potential for DPPH radicals, with only half those of α-tocopherol and epicatechin (Chien et al, 2006). However, several studies revealed that phenolic compounds were responsible for the antioxidant activities of soybean seed, soy paste and soy curd (Chung et al, 2011;Youn and Chung, 2012).…”

Section: 미생물학회지 제52권 제2호mentioning

confidence: 99%

“…Therefore, L. plantarum P1201 fermentation may serve as a useful tool to develop soybean powder milk as a probiotic dietary adjunct. Although several studies have been reported on the changes of phytoestrogen contents during fermentation with probiotics (Chien et al, 2006;Wang et al, 2006;, there are very few reports on the biotransformation of phytoestrogen in soybean powder milk (SPM) from various soybean cultivars during fermentation with probiotic lactobacilli.…”

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confidence: 99%

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Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201

Hwang¹,

Haque²,

Lee³

et al. 2016

The Korean Journal of Microbiology

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This study evaluated the changes of phytoestrogen contents and antioxidant activities of soybean-powder milk (SPM) prepared from yellow soybean during fermentation with Lactobacillus plantarum P1201. In consequence, the levels of total phenolic and isoflavone-aglycone contents, ABTS and DPPH radical-scavenging activities, and FRAP assay values increased, while isoflavone-glycoside contents decreased during fermentation. The highest levels of daidzein, glycitein, and genistein were present in the Daepung SPM at concentrations of 177.92, 20.64, and 106.14 µg/g, respectively after 60 h of fermentation. Moreover, Daepung SPM showed the highest DPPH radical-scavenging activity of 48.54%, an ABTS radical-scavenging activity of 99.25%, and a FRAP assay value of 0.84 at the end of fermentation. The fermented Daepung SPM possessed highest isoflavone aglycone contents and antioxidant activities, which can be utilized for the development of functional foods. Lactic fermentation reduced the stachyose and raffinose contents and transformed β-glucoside-, acetyl-, and malonyl-glycoside isoflavones in soymilk into aglycones, the bioactive form of the

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Section: 미생물학회지 제52권 제2호mentioning

confidence: 99%

mentioning

confidence: 99%

Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201

Hwang¹,

Haque²,

Lee³

et al. 2016

The Korean Journal of Microbiology

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“…In particular, the glucosides do not easily digest and absorb completely in intestinal epithelial cells in humans. Therefore, the hydrolysis of the isoflavone glucosides is necessary to increase their absorption in the intestine and promote health related beneficial effects [9,10]. So, much effort has been devoted to develop an efficient and simple enzymatic bioconversion method instead of the harsh chemical treatment [9,[11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Production of Liquiritigenin with Cell-based Biotransformation and Its Anti-Aging Activity

Hwang¹,

Jeong²,

Park

2015

KSBB Journal

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In this study, an efficient whole cell-based biotransformation for the production of liquiritigenin was developed using Laetiporus sulphureus CS0218 as biocatalyst and aqueous extracts of Glycyrrhiza uralensis as co-substrate, respectively. In order to determine the efficacy of this method, the optimal bioconversion conditions including mycelial growth, three important enzyme activities (β-glucosidase, α-rhamnosidase and β-xylosidase), and apparent viscosity of culture broth were monitored. After optimization, aqueous extracts of G. uralensis were added to the culture medium to directly produce algycone liquiritigenin. By applying this strategy, 67.5% of liquiritin was converted to liquiritigenin at pH 3.0 after 9 days of incubation and finally liquiritigenin was purified from the reaction mixture. And then, their biological activities including anti-oxidant and superoxide dismutase were observed. In fact, purified liquiritigenin was capable of bi-directional functions (i.e., either up-regulation or down-regulation of SIRT1 which is associated with aging). The results indicate that this strategy would be beneficial to produce biologically active liquiritigenin and could be used in pharmaceutical, cosmetic and food applications.

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“…It has been reported that probiotic organisms including Bifidobacterium, Lactobacillus acidophilus and L. casei increased the concentration of bioactive isoflavone aglycones in soymilk during fermentation. It has been reported that many bifidobacteria and some other lactic acids (Bordignon et al, 2004;Pyo et al, 2005;Chien et al, 2006) hydrolyse isoflavone glycosides into corresponding aglycones.…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of bioactive isoflavone in soymilk fermented with β-glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

Sumarna¹

2010

MJM

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This study investigated the possible application of β-glucosidase producing lactic acid bacteria isolated from local fermented foods as a functional starter culture to obtain the bioactive isoflavones, genistein and daidzein, in fermented soymilk. Seven strains of bacteria, Lactobacillus plantarum pentosus SMN 001, Lactobacillus casei subsp rhamnosus FNCC 098, Lactobacillus casei subsp rhamnosus FNCC 099, Lactobacillus casei subsp rhamnosus FNCC 113, Lactobacillus delbrueckii subsp. delbrueckii FNCC 045, Lactobacillus plantarum SMN 025 and Lactobacillus plantarum pentosus FNCC 235 exhibited variable β-glucosidase activity. L. plantarum SMN 025 and L. casei subsp rhamnosus FNCC 098 exhibited the highest β-glucosidase activity of 0.653 and 0.643 U/mL respectively. Acid development, viable populations, β-glucosidase activity and quantification of isoflavone using HPLC were performed at 0, 6, 12, 18, 24 and 30 h of incubation at 41 °C. Seven β-glucosidase-producing strains are able to increase aglycones in fermented soymilk, however, each of the strain produces significantly different bioconversion (p<0.05) of the glucoside isoflavones into their bioactive aglycones. During this fermentation period, with L. plantarum SMN 025, and L. casei subsp rhamnosus FNCC 098, the high level reduced from 150.62 μg/mL (at 24 h) to 142.58 μg/mL and from 150.62 μg/mL (at 24 h) to 144.71 μg/mL, respectively. The indicate that two β-glucosidase producing lactic acid bacteria have great potential for enrichment of bioactive isoflavones in soymilk fermentation.

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Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria

Cited by 171 publications

References 25 publications

Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201

Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201

Production of Liquiritigenin with Cell-based Biotransformation and Its Anti-Aging Activity

Hydrolysis of bioactive isoflavone in soymilk fermented with β-glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

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