2017
DOI: 10.1080/10942912.2017.1382506
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β-Glucosidase activity and bioconversion of isoflavone glycosides to aglycones by potential probiotic bacteria

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Cited by 41 publications
(29 citation statements)
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“…For β-glucosidase from B. coagulans PR03 were used incubation pH and temperature at 7.96 and 30 °C. Similar to reported of Zehranur et al (2017) β-glucosidase belonging to the strains (L. rhamnosus EA1 and L. casei SC1) exhibited high β-glucosidase activity at pH 7.5 and an optimum temperature at 30 °C.…”
Section: Discussionsupporting
confidence: 84%
“…For β-glucosidase from B. coagulans PR03 were used incubation pH and temperature at 7.96 and 30 °C. Similar to reported of Zehranur et al (2017) β-glucosidase belonging to the strains (L. rhamnosus EA1 and L. casei SC1) exhibited high β-glucosidase activity at pH 7.5 and an optimum temperature at 30 °C.…”
Section: Discussionsupporting
confidence: 84%
“…It is well‐known that the content and composition of SIF are different in soybean foods based on soybean varieties and processing techniques (microbial fermentation and heat/drying treatment) (Lee, Kim, & Lee, ; Yuksekdag et al, ). The contents of SIF based on the SSF of soybean with EM strains are shown in Table .…”
Section: Resultsmentioning
confidence: 99%
“…Moreover, high cost is the drawback of enzyme treatment. In recently years, microbial fermentation has been widely applied in the biotransformation of glycosides to aglycones because of many advantages of non-polluting, high enzyme activity and low cost (Yuksekdag, Cinar Acar, Aslim, & Tukenmez, 2018). In addition, microbial fermentation of soybean may also improve biofunctional properties and biotransformation of aglycones due to the increasement of peptides and free isoflavones (Sanjukta, Rai, Muhammed, Jeyaram, & Talukdar, 2015).…”
Section: Introductionmentioning
confidence: 99%
“…The enzyme profile, which we studied, showed that the five L. plantarum selected strains possess alpha- and beta-glycosidase activities. The beta-glycosidase is capable of hydrolyzing the glycosylated aromatic precursors, releasing odorous compounds including monoterpenes and increasing the bioavailability of antioxidative plant metabolites in honey, beebread and royal jelly [ 59 , 61 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 ]. In addition, beta-glycosidase is important, because in combination with other enzymes, including cellulase and hemicellulase, it contributes to the hydrolysis of cellulose [ 126 ].…”
Section: Discussionmentioning
confidence: 99%