Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

Wei, Que-King; Chen, Tong-Rong; Chen, Jyun-Ting

doi:10.1016/j.ijfoodmicro.2007.02.024

Cited by 95 publications

(79 citation statements)

References 29 publications

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“…Seven Bifidobacteria-fermented soymilks showed significantly high aglycone levels (p <0.05) and 4 of 5 Streptococci produced over 82.2% aglycones. Numerous studies using lactic acid microorganisms have been reported to change the distribution of isoflavones and some other nutrients such as vitamin B complex [Wei et al, 2007;Champagne et al, 2010].…”

Section: Fermentation Effects On Isoflavone Profilesmentioning

confidence: 99%

Modification of isoflavones by processing and photosensitization in model and food systems

Kim

Lee

2011

J Korean Soc Appl Biol Chem

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Section: Fermentation Effects On Isoflavone Profilesmentioning

confidence: 99%

Modification of isoflavones by processing and photosensitization in model and food systems

Kim

Lee

2011

J Korean Soc Appl Biol Chem

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“…Fermented traditional medicine (FTM) has garnered attention for its enhanced biological activity compared to traditional medicine (Wei et al, 2007;Okabe et al, 2011). Several studies using single herbs and fungi support the availability and efficacy of FTM.…”

Section: Introductionmentioning

confidence: 99%

Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus

Xing

Cai

Yin

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids' enrichment process.

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“…Onozawa et al reported that daidzein and genistein inhibited LNCap growth more than glucoside, daidzin, and genistin (Onozawa et al, 1998). Soymilk fermented using probiotics was reported to have a higher isoflavone aglycone content (Wei et al, 2007). Okabe et al reported that the isoflavones in aglycone-rich fermented soy were absorbed faster and in greater amounts than those of glucoside-rich soy in postmenopausal Japanese women (Okabe et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bioconversion Constituents of Galgeun-tang Fermented by Lactobacillus plantarum

Min¹,

Kim²,

Jeong³

et al. 2011

Korean Journal of Medicinal Crop Science

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: Galgeun-tang (GGT) is a traditional medicinal formula that is widely prescribed to treat cold, asthma, and hives in Korea. Fermented herbal medicines can be made more effective than normal herbal medicines by increasing the absorption and bioavailability of the active compounds. In this study, we fermented Galgeun-tang to produce bioconversion constituents using Lactobacillus plantarum (GGT144), and found that four peaks were decreased, three peaks were increased and two new peaks appeared in the HPLC-DAD chromatogram. After HPLC-DAD-guided fractionation of the newly-appearing compounds (1 and 5) and the increased (6, 7, and 9) compounds, the structure of the compounds was determined using NMR and MS. Using this approach the compounds were identified to be pyrogallol (1), daidzein (5), liquiritigenin (6), cinnamyl alcohol (7), and formononetin (9), respectively. In addition, the decreased compounds were identified to be daidzin (2), liquiritin (3), ononin (4), and cinnam aldehyde (8) using HPLC-DAD analysis with standard compounds. The high performance liquid chromatography method was used to quantify the nine constituents in GGT and GGT144. All calibration curves of the standard compounds displayed excellent linearity with a R 2 > 0.9968.

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Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

Cited by 95 publications

References 29 publications

Modification of isoflavones by processing and photosensitization in model and food systems

Modification of isoflavones by processing and photosensitization in model and food systems

Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus

Bioconversion Constituents of Galgeun-tang Fermented by Lactobacillus plantarum

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