2003
DOI: 10.1111/j.1365-2621.2003.tb05721.x
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Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐Cysteine

Abstract: Soymilk prepared using soy-protein isolate supplemented with D-glucose and L-cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Supplementation did not significantly enhance (p > 0.05) the growth of bifidobacteria between 0 and 12 h, but did after 12 h. The increase in concentration of isoflavone aglycones and equol was significantly lower (p < 0.05) in supplemented soymilk… Show more

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Cited by 58 publications
(51 citation statements)
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“…Similar observation was reported by Tsangalis et al [37]. This was possibly due to the higher content of genistin in the original soymilk compared with the other isomers.…”
Section: Hplc Analysis Of Isoflavonessupporting
confidence: 84%
“…Similar observation was reported by Tsangalis et al [37]. This was possibly due to the higher content of genistin in the original soymilk compared with the other isomers.…”
Section: Hplc Analysis Of Isoflavonessupporting
confidence: 84%
“…Table 4 shows the concentrations of isoflavonoid aglycones in nonfermented soymilk and fermented products. In nonfermented soymilk the bioactive aglycone structure contributes only 8-10% to the total isoflavone content (Tsangalis et al 2003). For example, Ding and Shah (2010) found 0.402 mg/100 ml of total aglycones in soymilk made from soy protein isolate while Chen et al (2010) and Rekha and Vijayalakshmi (2010) who prepared soymilk from soybeans, detected 4.85 mg/100 ml and 2.91 mg/100 ml aglycone forms, respectively.…”
Section: Resultsmentioning
confidence: 99%
“…In plants, they occur as free aglycones or are very commonly bonded with glycosides or their malonyl-and acetyl-conjugates. Isoflavone glycosides derived from soymilk require bacterial-induced hydrolysis in order to be transformed into a bioavailable aglycone form (Tsangalis et al 2003). Izumi et al (2000) and Setchell et al (2001) discovered that isoflavone aglycones were absorbed faster and in higher amounts than their respective β-glucoside forms.…”
mentioning
confidence: 99%
“…Previously, the production of β-glucosidase from various fungi has been reported (Juhasz et al 2005;Flachner and Reczey 2004). Lactic acid bacteria and bifidobacteria possessing β-glucosidase activity were used as functional starter cultures in soymilk fermentation to obtain the bioactive isoflavone aglycones, daidzein and genistein (Pyo et al 2005;Tsangalis et al 2002Tsangalis et al , 2003.…”
Section: Introductionmentioning
confidence: 99%