Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4

Chun, Jiyeon; Kim, Jong Sang; Kim, Jeong Hwan

doi:10.1016/j.foodchem.2007.12.024

Cited by 70 publications

(70 citation statements)

References 26 publications

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“…The reduction of glycosidic isoflavones by fermentation in the present study is in the agreement with the findings of Chun et al (2008); who reported that this was due to the production of β-glycosidase, which causes hydrolysis and subsequent formation of the bioactive aglycone isoflavones. The changes in isoflavone content during mono-culture, two-stage and co-culture fermentations are shown in Figs.…”

Section: Isoflavone Content In Fermented Soybeansupporting

confidence: 93%

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

2015

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In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K 2 and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of B. subtilis and R. oligosporus. The evolved sequence of microbes inoculation tended towards significantly (p <0.5) higher enzymes levels (126.16±2.23 IU/mg lipase, 36.52± 1.25 IU/mg phytase and 8.52±1.12 IU/mg β-glucosidase); maximum menaquinone-7 production (9.3±1.27 μg/g); and isoflavone content (84.64±1.97 % daidzein, 99.29±0.86 % genistein, 96.42±1.32 % glycitein) after 72 h of solid-state fermentation. The study showed that co-fermentation of soybean with different microbes in a particular sequence can enhance nutritional value batter than the mono-culture fermentation due to the positive correlation between enzymes (lipase, phytase, β-glucosidase) levels, menaquinone-7 and soy isoflavones content.

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Section: Isoflavone Content In Fermented Soybeansupporting

confidence: 93%

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

2015

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“…Isoflavone analysis was performed based on a method described by Chun et al (2008). Analyses were carried out using a reverse-phase HPLC system (Knauer, Germany) consisting of an auto-sampler, HPLC pump k-1001, ultraviolet (UV) visible detector K-2600 and reversed-phase C18 column Nucleosil 100 (125 mm×4.0 mm×5.0 μm).…”

Section: Hplc Analysis Of Isoflavonesmentioning

confidence: 99%

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

et al. 2012

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The purpose of this study was to determine the effect of ultrasound treatment on the contents of daidzin, genistin, and their respective aglycones, daidzein and genistein, in resultant soymilk. Soybean slurry was exposed to ultrasound treatment, filtered, and placed in an ultrasound cleaning bath set with different frequencies (35and 130 KHz), treatment temperatures (20 and 40°C), and times (20, 40, and 60 min). Concentrations for these isoflavones were determined using reverse-phase high-performance liquid chromatography. Results indicated that both frequencies significantly (p<0.05) increased isoflavone content (IC), glycosides, and aglycones in extracted soymilk. These results were attributed to induced cavitation, which increases the permeability of plant tissues. However, the frequency of 35 kHz caused a noticeably higher increase in IC than 130 kHz. Results also revealed significant increases in IC with increased sonication time (from 20 to 60 min) and with increased temperature (from 20 to 40°C).

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“…The amount of acid produced in the soymilk depends on the types of organism involved (Chun et al, 2008b). In a related study, L. plantarum have been reported to produce L-3-(4-hydroxyphenyl) lactic acid and L-indole-3-lactic acid (Suzuki et al, 2013).…”

Section: Resultsmentioning

confidence: 98%

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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Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4

Cited by 70 publications

References 26 publications

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

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

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