Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

Bordignon, Jose Renato; Nakahara, Kazuhiko; Yoshihashi, Tadashi; Nikkuni, Sayuki

doi:10.6090/jarq.38.259

Cited by 21 publications

(18 citation statements)

References 22 publications

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“…In 2003, Wang et al [13] reported that in similar situations, B. infantis CCRC 14633 takes about 40 hours and 48 hours of fermentation to reach pH 5.04 and pH 4.61, respectively. Bifi dobacterium breve JCM 1192 strain was reported to achieve a better fermentation profi le (drop in pH from 6.2 to 5.1 after 16 h), while B. adolescentis JCM 1275 and B. bifi dum JCM 1255 produced less acid during fermentation of soymilk [15]. Our results are comparable to some profi les produced by lactic acid bacteria such as Lactobacillus delbrueckii subsp.…”

Section: Changes In Titratable Acidity and Phsupporting

confidence: 76%

“…Moreover, some strains of this genus were also reported to be capable of metabolising α-galactosyl type galacto-oligosaccharides [25,26], thus soymilk that contains sucrose, raffi nose, stachyose, proteins, vitamins, etc., should be a good medium for growing bifi dobacteria [25]. This hypothesis was also proved by Bordignon et al [15] when they reported that B. bifi dum JCM 1255, B. breve JCM 1922 and B. infantis JCM 1222 strains preferentially fermented galacto-oligosaccharides rather than sucrose, during fermentation of soymilk. Although, due to α-galactosidase activity, Bifidobacteria are able to cleave α-galactosidic bonds, very few data are available in the literature related to properties of the α-galactosidase enzyme from this micro-organism.…”

Section: Acta Microbiologica Et Immunologicamentioning

confidence: 52%

“…Our results are comparable to some profi les produced by lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus IFO 13953 [15]. Lb.…”

Section: Changes In Titratable Acidity and Phmentioning

confidence: 99%

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Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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Section: Changes In Titratable Acidity and Phsupporting

confidence: 76%

Section: Acta Microbiologica Et Immunologicamentioning

confidence: 52%

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Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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“…(2002) found that when Bifidobacterium animalis Bb‐12 is grown in soymilk, hydrolysis of glucoside isoflavones increases aglycones from 8 to 50% of the total isoflavones. Bordignon et al. (2004) also showed that Bifidobacterium breve , Bifidobacterium bifidum and Lactobacillus casei subsp.…”

Section: Introductionmentioning

confidence: 97%

HYDROLYSIS OF ISOFLAVONE PHYTOESTROGENS IN SOYMILK FERMENTED BYLACTOBACILLUSANDBIFIDOBACTERIUMCOCULTURES

Chen

Wei

2010

Journal of Food Biochemistry

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This study evaluated the hydrolysis of isoflavones in soymilk fermented at 37C for 48 h by four different Lactobacillus and Bifidobacterium cocultures. The hydrolysis of isoflavone β‐glucosides significantly increased (P < 0.05) the bioactive aglycones from 36 to over 90% of total isoflavones in soymilk fermented with any of the four Lactobacillus and Bifidobacterium cocultures as compared with unfermented soymilk. Compared with three other cocultures of Lactobacillus and Bifidobacterium, fermentation of soymilk with the Lactobacillus paracasei/Bifidobacterium longum cocultures yielded better isoflavone hydrolytic potential (Otieno‐Shah index) and the highest β‐glucosidase activity after 12 h of incubation. PRACTICAL APPLICATIONS Isoflavones are known as phytoestrogens because they are present in soy products and have estrogen‐like activity. During fermentation, the majority of glucoside isoflavones in soymilk are converted to bioactive aglycones via microorganism‐derived β‐glucosidase. In human intestines, aglycone isoflavones are absorbed faster and in greater amounts than their glucosides. Using probiotic Lactobacillus and Bifidobacterium cocultures to ferment soymilk efficiently increases the bioactive aglycone concentrations. Hence, fermenting soymilk with this coculture could enhance the nutritional value of the product.

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“…It has been reported that probiotic organisms including Bifidobacterium, Lactobacillus acidophilus and L. casei increased the concentration of bioactive isoflavone aglycones in soymilk during fermentation. It has been reported that many bifidobacteria and some other lactic acids (Bordignon et al, 2004;Pyo et al, 2005;Chien et al, 2006) hydrolyse isoflavone glycosides into corresponding aglycones.…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of bioactive isoflavone in soymilk fermented with β-glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

Sumarna¹

2010

MJM

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This study investigated the possible application of β-glucosidase producing lactic acid bacteria isolated from local fermented foods as a functional starter culture to obtain the bioactive isoflavones, genistein and daidzein, in fermented soymilk. Seven strains of bacteria, Lactobacillus plantarum pentosus SMN 001, Lactobacillus casei subsp rhamnosus FNCC 098, Lactobacillus casei subsp rhamnosus FNCC 099, Lactobacillus casei subsp rhamnosus FNCC 113, Lactobacillus delbrueckii subsp. delbrueckii FNCC 045, Lactobacillus plantarum SMN 025 and Lactobacillus plantarum pentosus FNCC 235 exhibited variable β-glucosidase activity. L. plantarum SMN 025 and L. casei subsp rhamnosus FNCC 098 exhibited the highest β-glucosidase activity of 0.653 and 0.643 U/mL respectively. Acid development, viable populations, β-glucosidase activity and quantification of isoflavone using HPLC were performed at 0, 6, 12, 18, 24 and 30 h of incubation at 41 °C. Seven β-glucosidase-producing strains are able to increase aglycones in fermented soymilk, however, each of the strain produces significantly different bioconversion (p<0.05) of the glucoside isoflavones into their bioactive aglycones. During this fermentation period, with L. plantarum SMN 025, and L. casei subsp rhamnosus FNCC 098, the high level reduced from 150.62 μg/mL (at 24 h) to 142.58 μg/mL and from 150.62 μg/mL (at 24 h) to 144.71 μg/mL, respectively. The indicate that two β-glucosidase producing lactic acid bacteria have great potential for enrichment of bioactive isoflavones in soymilk fermentation.

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Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

Cited by 21 publications

References 22 publications

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Performances of new isolates of Bifidobacterium on fermentation of soymilk

HYDROLYSIS OF ISOFLAVONE PHYTOESTROGENS IN SOYMILK FERMENTED BYLACTOBACILLUSANDBIFIDOBACTERIUMCOCULTURES

Hydrolysis of bioactive isoflavone in soymilk fermented with β-glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

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