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Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
Food Microbiol. 2006 Dec; 23(8):772-8.FM

Abstract

In the present study, soymilk is fermented with lactic acid bacteria (Streptococcus thermophilus BCRC 14085, Lactobacillus acidophilus BCRC 14079) and bifidobacteria (Bifidobacterium infantis BCRC 14633, B. longum B6) individually, and in combination. The change in the content of various isoflavones (aglycones, glucoside, acetyl- and malonyl-glucosides) and the beta-glucosidase activity in soymilk during fermentation is investigated. It is observed that fermented soymilk contains a lower total isoflavone content (81.94-86.61 microg/ml) than soymilk without fermentation (87.61 microg/ml). Regardless of starter organism employed, fermentation causes a major reduction in the contents of glucoside, malonylglucoside and acetylglucoside isoflavones along with a significant increase of aglycone isoflavones content. The level of change in the content of various isoflavones and beta-glucosidase activity after fermentation varies with the starter organism. Among all the fermented soymilks tested, soymilk fermented with S. thermophilus showed the highest beta-glucosidase activity and the greatest increase in the contents of aglycones. The percentage of daidzein, genistein and glycitein to total isoflavone content in S. thermophilus-fermented soymilk increases from an initial 14.24%, 6.89% and 2.45%, respectively, to 36.20%, 28.80% and 12.44% after 24h of fermentation. Finally, the increase of aglycones and decrease of glucoside isoflavones during fermentation coincides with the increase of beta-glucosidase activity observed in fermented soymilk.

Authors+Show Affiliations

Graduate Institute of Food Science & Technology, National Taiwan University, Sec. 4, Taipei, ROC.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16943081

Citation

Chien, Hsiang-Lin, et al. "Transformation of Isoflavone Phytoestrogens During the Fermentation of Soymilk With Lactic Acid Bacteria and Bifidobacteria." Food Microbiology, vol. 23, no. 8, 2006, pp. 772-8.
Chien HL, Huang HY, Chou CC. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 2006;23(8):772-8.
Chien, H. L., Huang, H. Y., & Chou, C. C. (2006). Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiology, 23(8), 772-8.
Chien HL, Huang HY, Chou CC. Transformation of Isoflavone Phytoestrogens During the Fermentation of Soymilk With Lactic Acid Bacteria and Bifidobacteria. Food Microbiol. 2006;23(8):772-8. PubMed PMID: 16943081.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. AU - Chien,Hsiang-Lin, AU - Huang,Hui-Yu, AU - Chou,Cheng-Chun, Y1 - 2006/04/11/ PY - 2005/07/24/received PY - 2006/01/23/revised PY - 2006/01/23/accepted PY - 2006/9/1/pubmed PY - 2006/10/3/medline PY - 2006/9/1/entrez SP - 772 EP - 8 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 8 N2 - In the present study, soymilk is fermented with lactic acid bacteria (Streptococcus thermophilus BCRC 14085, Lactobacillus acidophilus BCRC 14079) and bifidobacteria (Bifidobacterium infantis BCRC 14633, B. longum B6) individually, and in combination. The change in the content of various isoflavones (aglycones, glucoside, acetyl- and malonyl-glucosides) and the beta-glucosidase activity in soymilk during fermentation is investigated. It is observed that fermented soymilk contains a lower total isoflavone content (81.94-86.61 microg/ml) than soymilk without fermentation (87.61 microg/ml). Regardless of starter organism employed, fermentation causes a major reduction in the contents of glucoside, malonylglucoside and acetylglucoside isoflavones along with a significant increase of aglycone isoflavones content. The level of change in the content of various isoflavones and beta-glucosidase activity after fermentation varies with the starter organism. Among all the fermented soymilks tested, soymilk fermented with S. thermophilus showed the highest beta-glucosidase activity and the greatest increase in the contents of aglycones. The percentage of daidzein, genistein and glycitein to total isoflavone content in S. thermophilus-fermented soymilk increases from an initial 14.24%, 6.89% and 2.45%, respectively, to 36.20%, 28.80% and 12.44% after 24h of fermentation. Finally, the increase of aglycones and decrease of glucoside isoflavones during fermentation coincides with the increase of beta-glucosidase activity observed in fermented soymilk. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943081/Transformation_of_isoflavone_phytoestrogens_during_the_fermentation_of_soymilk_with_lactic_acid_bacteria_and_bifidobacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(06)00021-9 DB - PRIME DP - Unbound Medicine ER -