Bioconversion of isoflavones during the fermentation of Samso-Eum with Lactobacillus strains

Cho, Chang‐Won; Jeong, Hyun-Cheol; Hong, Hee‐Do; Kim, Young-Chan; Choi, Sang Yoon; Kim, Kyung‐Tack; Yeul, Jin; Lee, Young-Chul

doi:10.1007/s12257-012-0073-7

Cited by 14 publications

(7 citation statements)

References 22 publications

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“…bulgaricus, L. casei, L. plantarum, L. fermentum and several Bifidobacterium species could increase the concentrations of genistein and daidzein in soy milk (Chien et al, 2006;Donkor & Shah, 2008;Rekha & Vijayalakshmi, 2011). Fermentations with LAB could also increase the concentrations of bioactive isoflavones present in Samso-Eum, a traditional oriental herbal medicine formula (Cho et al, 2012).…”

Section: Glucosidase Activities Of Foodfermenting Labmentioning

confidence: 99%

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

Michlmayr

Kneifel

2013

FEMS Microbiol Lett

160

113

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Through the hydrolysis of plant metabolite glucoconjugates, β-glucosidase activities of lactic acid bacteria (LAB) make a significant contribution to the dietary and sensory attributes of fermented food. Deglucosylation can release attractive flavour compounds from glucosylated precursors and increases the bioavailability of health-promoting plant metabolites as well as that of dietary toxins. This review brings the current literature on LAB β-glucosidases into context by providing an overview of the nutritional implications of LAB β-glucosidase activities. Based on biochemical and genomic information, the mechanisms that are currently considered to be critical for the hydrolysis of β-glucosides by intestinal and food-fermenting LAB will also be reviewed.

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Section: Glucosidase Activities Of Foodfermenting Labmentioning

confidence: 99%

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

Michlmayr

Kneifel

2013

FEMS Microbiol Lett

160

113

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“…Moreover, previous studies indicated that essential oils may contribute to the improvement of pig performance, nutrient digestibility, immune status and the intestinal ecosystem . Fermented herbs increase the intestinal absorption rate and bioavailability of the active compounds in medicinal herbs . Fermentation of medicinal herbs such as red ginseng and gumiganghwal‐tang by microorganisms improved their pharmacological efficacy and neuroprotective activity by changing the contents of constituents of medicinal herbs .…”

Section: Introductionmentioning

confidence: 99%

Effect of fermented medicinal plants on growth performance, nutrient digestibility, fecal noxious gas emissions, and diarrhea score in weanling pigs

Zhao

Yan

et al. 2015

J Sci Food Agric

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“…Cho et al reported on the hydrolysis of daidzin and genistin to their respective aglycones, daidzein and genistein, by the Lactobacillus strains. The concentrations of daidzein and genistein increased by 910 and 830%, respectively, following fermentation [ 25 ]. As a major component of glycyrrhizae radix, glycyrrhizin is often referred to by chemists as glycyrrhizic acid.…”

Section: Discussionmentioning

confidence: 99%

Enhancement of neuroprotective activity of Sagunja-tang by fermentation with lactobacillus strains

Yim

Park

et al. 2018

BMC Complement Altern Med

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BackgroundSagunja-tang (SGT) is widely used in traditional herbal medicine to treat immune system and gastrointestinal disorders and reportedly has protective effects against inflammation, cancer, and osteoporosis. In this study, we fermented SGT with different Latobacillus strains and investigated the change in phytochemical compositions in SGT and enhancement of it neuroprotective effects in SH-SY5Y human neuroblastoma.MethodsMarker components, including ginsenoside Rg1, glycyrrhizin, liquiritin, liquiritigenin, atractylenolide I, atractylenolide II, atractylenolide III, and pachymic acid, in SGT, were qualitatively and quantitatively analyzed using high-performance liquid chromatography–diode array detection and liquid chromatography–mass spectrometry. SGT was fermented with eight different Lactobacillus strains to yield eight fermented SGTs (FSGTs). The conversion efficiencies of SGT marker components were determined in each FSGT. To detect the protective effect of SGT and FSGT, reactive oxygen species (ROS) assay and mitochondrial membrane potentials (MMPs) assay were performed in SH-SY5Y cells.ResultsCompared with the other FSGTs, SGT166, i.e., SGT fermented with L. plantarum 166, had high conversion efficiency, as indicated by increased amounts of glycyrrhizin, liquiritigenin, and atractylenolides I–III. In SH-SY5Y cells, protection against cell death induced by H2O2 and etoposide was high using SGT166 and very low using SGT. Furthermore, ROS production and mitochondrial membrane potential disruption in SH-SY5Y cells were markedly suppressed by SGT166 treatment, which demonstrated that inhibition of ROS generation may be one of the neuroprotective mechanisms of SGT166.ConclusionsThis study demonstrated that fermentation of SGT with L. plantarum 166 enhanced suppression of oxidative stress and MMP loss. This enhanced neuroprotective effect was thought to be caused by the conversion of SGT phytochemicals by fermentation. SGT166 shows potential for treating neurological damage-related diseases.Electronic supplementary materialThe online version of this article (10.1186/s12906-018-2361-z) contains supplementary material, which is available to authorized users.

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Bioconversion of isoflavones during the fermentation of Samso-Eum with Lactobacillus strains

Cited by 14 publications

References 22 publications

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

Effect of fermented medicinal plants on growth performance, nutrient digestibility, fecal noxious gas emissions, and diarrhea score in weanling pigs

Enhancement of neuroprotective activity of Sagunja-tang by fermentation with lactobacillus strains

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