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Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
J Food Sci. 2007 Mar; 72(2):M39-44.JF

Abstract

Four lactic acid bacteria (LAB), Lactobacillus paraplantarum KM, Enterococcus durans KH, Streptococcus salivarius HM and Weissella confusa JY, were isolated from humans and tested for their capabilities of converting isoflavone glucosides to aglycones in soymilk. Changes in growth, pH, and titratable acidity (TA) were investigated during fermentation at 37 degrees C for 12 h. After 6 to 9 h of fermentation, each population of 4 LAB reached 10(8) to 10(9) CFU/mL. The initial pH of 6.3 +/- 0.1 decreased while the TA of 0.13%+/- 0.01% increased as fermentation proceeded, resulting in the final range between 4.1 +/- 0.2 and 4.6 +/- 0.1 for pH and between 0.51%+/- 0.02% and 0.67%+/- 0.06% for TA after the 12 h of fermentation. The glucoside concentrations were significantly decreased in soymilks fermented with either L. paraplantarum KM, S. salivarius HM, or W. confusa JY with fermentation time (P < 0.05). L. paraplantarum KM was the best in percent conversion of glucosides to corresponding aglycones, resulting in 100%, 90%, and 61% hydrolysis of genistin, daidzin, and glycitin, respectively, in 6 h. Consequently, the aglycone concentrations in soymilk fermented with L. paraplantarum KM were 6 and 7-fold higher than the initial levels of daidzein and genistein, respectively, after 6 h of fermentation. Changes in the daidzin and genistin levels were not significant in soymilk fermented with E. durans KH. The rates of hydrolysis of glucosides varied depending on the species of LAB. Especially, L. paraplantarum KM seems to be a promising starter for bioactive-fermented soymilk based on its growth, acid production, and isoflavone conversion within a short time.

Authors+Show Affiliations

Div. of Applied Life Science, Graduate School, Inst. of Agriculture and Life Science, Gyeongsang National Univ., Jinju 660-701, Korea. jeonghkm@nongae.gsnu.ac.krNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17995840

Citation

Chun, Jiyeon, et al. "Conversion of Isoflavone Glucosides to Aglycones in Soymilk By Fermentation With Lactic Acid Bacteria." Journal of Food Science, vol. 72, no. 2, 2007, pp. M39-44.
Chun J, Kim GM, Lee KW, et al. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. J Food Sci. 2007;72(2):M39-44.
Chun, J., Kim, G. M., Lee, K. W., Choi, I. D., Kwon, G. H., Park, J. Y., Jeong, S. J., Kim, J. S., & Kim, J. H. (2007). Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. Journal of Food Science, 72(2), M39-44.
Chun J, et al. Conversion of Isoflavone Glucosides to Aglycones in Soymilk By Fermentation With Lactic Acid Bacteria. J Food Sci. 2007;72(2):M39-44. PubMed PMID: 17995840.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. AU - Chun,Jiyeon, AU - Kim,Gyoung Min, AU - Lee,Kang Wook, AU - Choi,In Duck, AU - Kwon,Gun-Hee, AU - Park,Jae-Young, AU - Jeong,Seon-Ju, AU - Kim,Jeong-Sang, AU - Kim,Jeong Hwan, PY - 2007/11/13/pubmed PY - 2007/12/15/medline PY - 2007/11/13/entrez SP - M39 EP - 44 JF - Journal of food science JO - J Food Sci VL - 72 IS - 2 N2 - Four lactic acid bacteria (LAB), Lactobacillus paraplantarum KM, Enterococcus durans KH, Streptococcus salivarius HM and Weissella confusa JY, were isolated from humans and tested for their capabilities of converting isoflavone glucosides to aglycones in soymilk. Changes in growth, pH, and titratable acidity (TA) were investigated during fermentation at 37 degrees C for 12 h. After 6 to 9 h of fermentation, each population of 4 LAB reached 10(8) to 10(9) CFU/mL. The initial pH of 6.3 +/- 0.1 decreased while the TA of 0.13%+/- 0.01% increased as fermentation proceeded, resulting in the final range between 4.1 +/- 0.2 and 4.6 +/- 0.1 for pH and between 0.51%+/- 0.02% and 0.67%+/- 0.06% for TA after the 12 h of fermentation. The glucoside concentrations were significantly decreased in soymilks fermented with either L. paraplantarum KM, S. salivarius HM, or W. confusa JY with fermentation time (P < 0.05). L. paraplantarum KM was the best in percent conversion of glucosides to corresponding aglycones, resulting in 100%, 90%, and 61% hydrolysis of genistin, daidzin, and glycitin, respectively, in 6 h. Consequently, the aglycone concentrations in soymilk fermented with L. paraplantarum KM were 6 and 7-fold higher than the initial levels of daidzein and genistein, respectively, after 6 h of fermentation. Changes in the daidzin and genistin levels were not significant in soymilk fermented with E. durans KH. The rates of hydrolysis of glucosides varied depending on the species of LAB. Especially, L. paraplantarum KM seems to be a promising starter for bioactive-fermented soymilk based on its growth, acid production, and isoflavone conversion within a short time. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995840/Conversion_of_isoflavone_glucosides_to_aglycones_in_soymilk_by_fermentation_with_lactic_acid_bacteria_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00276.x DB - PRIME DP - Unbound Medicine ER -