Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein

Abstract

BACKGROUND The soy isoflavone microbial metabolites dihydrodaidzein (DHD), dihydrogenistein (DHG), equol and 5‐hydroxy‐equol are generally more biologically active than their precursors daidzein and genistein. Bacteria responsible for isoflavone metabolism have been isolated and identified. Fermented soymilk is a potential functional food; however, there are few lactic acid bacteria capable of metabolizing soy isoflavones. RESULTS A newly isolated Gram‐positive facultative anaerobic bacterium, which was named Lactobacillus acidipiscis HAU‐FR7, was isolated from the traditional Chinese fermented soy product ‘stinky tofu’. Bacterium strain HAU‐FR7 can grow under aerobic conditions and can also convert most of the daidzin and genistin in soymilk into DHD and DHG, respectively. The concentrations of DHD and DHG produced were 183 and 134 μmol L−1, respectively, after fermentation for 24 h. Strain HAU‐FR7 does not produce the biogenic amines cadaverine, putrescine, histamine or tyramine, and an antibiotic susceptibility test showed that HAU‐FR7 is sensitive to nine of the ten tested antibiotics, except for vancomycin. Moreover, the 1,1‐diphenyl‐2‐ picrylhydrazyl free radical scavenging capacity of soymilk fermented with HAU‐FR7 was significantly higher than that of unfermented soymilk. CONCLUSION A facultative anaerobic lactic acid bacterium, designated Lactobacillus acidipiscis HAU‐FR7, is capable of reducing the soy isoflavone glucosides daidzin and genistin in soymilk to DHD and DHG efficiently, even in the presence of atmospheric oxygen. The biotransformation activity of HAU‐FR7 grown in soymilk is higher than that in de Man–Rogosa–Sharpe liquid culture medium. © 2022 Society of Chemical Industry.

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

“…LAB strains were capable of transforming daidzein into DHD with low efficiency in a fermented soy beverage, whereas DHG could not be detected in the same beverages [ 32 ]. Recently, Ligilactobacillus acidipiscis HAU-FR7 was shown to be capable of efficiently transforming daidzein and genistein into DHD and DHG, respectively, in a soy beverage [ 40 ].…”