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Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
Int J Food Microbiol. 2007 Apr 01; 115(1):79-88.IJ

Abstract

Soymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (-80 degrees C, 4 degrees C, 25 degrees C and 37 degrees C) for 8 weeks and the concentration of isoflavones determined weekly using RP-HPLC. The decreasing concentration of isoflavones in soymilk during storage due to degradation was found to fit the first order kinetics model. Isoflavone aglycones as well as isoflavone glucosides largely appeared to be stable during storage (P<0.01). Interestingly, the aglycone forms showed much smaller degradation as compared to glucoside forms at all the storage temperatures studied. Of the isoflavone aglycones, daidzein was found to be the most stable followed by genistein, while glycitein was least stable. Isoflavone aglycones such as glycitein, daidzein and genistein showed smaller degradation constants in fermented soymilk at lower storage temperatures (-80 degrees C and 4 degrees C) and higher degradation constants at higher storage temperatures (25 degrees C and 37 degrees C) with each strain. In contrast, glucosides glycitin and daidzin showed higher degradation at lower storage temperatures (-80 degrees C and 4 degrees C) and lower degradation at higher storage temperatures (25 degrees C and 37 degrees C). Storage temperature was therefore found to be very important in regulating the rate of degradation soy isoflavones in fermented soymilk.

Authors+Show Affiliations

School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17174431

Citation

Otieno, D O., et al. "Isoflavone Phytoestrogen Degradation in Fermented Soymilk With Selected Beta-glucosidase Producing L. Acidophilus Strains During Storage at Different Temperatures." International Journal of Food Microbiology, vol. 115, no. 1, 2007, pp. 79-88.
Otieno DO, Ashton JF, Shah NP. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures. Int J Food Microbiol. 2007;115(1):79-88.
Otieno, D. O., Ashton, J. F., & Shah, N. P. (2007). Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures. International Journal of Food Microbiology, 115(1), 79-88.
Otieno DO, Ashton JF, Shah NP. Isoflavone Phytoestrogen Degradation in Fermented Soymilk With Selected Beta-glucosidase Producing L. Acidophilus Strains During Storage at Different Temperatures. Int J Food Microbiol. 2007 Apr 1;115(1):79-88. PubMed PMID: 17174431.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures. AU - Otieno,D O, AU - Ashton,J F, AU - Shah,N P, Y1 - 2006/12/15/ PY - 2006/05/31/received PY - 2006/08/09/revised PY - 2006/10/08/accepted PY - 2006/12/19/pubmed PY - 2007/5/15/medline PY - 2006/12/19/entrez SP - 79 EP - 88 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 115 IS - 1 N2 - Soymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (-80 degrees C, 4 degrees C, 25 degrees C and 37 degrees C) for 8 weeks and the concentration of isoflavones determined weekly using RP-HPLC. The decreasing concentration of isoflavones in soymilk during storage due to degradation was found to fit the first order kinetics model. Isoflavone aglycones as well as isoflavone glucosides largely appeared to be stable during storage (P<0.01). Interestingly, the aglycone forms showed much smaller degradation as compared to glucoside forms at all the storage temperatures studied. Of the isoflavone aglycones, daidzein was found to be the most stable followed by genistein, while glycitein was least stable. Isoflavone aglycones such as glycitein, daidzein and genistein showed smaller degradation constants in fermented soymilk at lower storage temperatures (-80 degrees C and 4 degrees C) and higher degradation constants at higher storage temperatures (25 degrees C and 37 degrees C) with each strain. In contrast, glucosides glycitin and daidzin showed higher degradation at lower storage temperatures (-80 degrees C and 4 degrees C) and lower degradation at higher storage temperatures (25 degrees C and 37 degrees C). Storage temperature was therefore found to be very important in regulating the rate of degradation soy isoflavones in fermented soymilk. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/17174431/Isoflavone_phytoestrogen_degradation_in_fermented_soymilk_with_selected_beta_glucosidase_producing_L__acidophilus_strains_during_storage_at_different_temperatures_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(06)00573-3 DB - PRIME DP - Unbound Medicine ER -