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Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
J Food Sci. 2008 Jan; 73(1):M15-20.JF

Abstract

The study determined beta-glucosidase activity of commercial probiotic organisms for hydrolysis of isoflavone to aglycones in fermenting soymilk. Soymilk made with soy protein isolate (SPI) was fermented with Lactobacillus acidophilus LAFTI L10, Bifidobacterium lactis LAFTI B94, and Lactobacillus casei LAFTI L26 at 37 degrees C for 48 h and the fermented soymilk was stored for 28 d at 4 degrees C. beta-Glucosidase activity of organisms was determined using rho-nitrophenyl beta-D-glucopyranoside as a substrate and the hydrolysis of isoflavone glycosides to aglycones by these organisms was carried out. The highest level of growth occurred at 12 h for L. casei L26, 24 h for B. lactis B94, and 36 h for L. acidophilus L10 during fermentation in soymilk. Survival after storage at 4 degrees C for 28 d was 20%, 15%, and 11% greater (P < 0.05) than initial cell counts, respectively. All the bacteria produced beta-glucosidase, which hydrolyzed isoflavone beta-glycosides to isoflavone aglycones. The decrease in the concentration of beta-glycosides and the increase in the concentration of aglycones were significant (P < 0.05) in the fermented soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk.

Authors+Show Affiliations

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

Pub Type(s)

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

Language

eng

PubMed ID

18211356

Citation

Donkor, O N., and N P. Shah. "Production of Beta-glucosidase and Hydrolysis of Isoflavone Phytoestrogens By Lactobacillus Acidophilus, Bifidobacterium Lactis, and Lactobacillus Casei in Soymilk." Journal of Food Science, vol. 73, no. 1, 2008, pp. M15-20.
Donkor ON, Shah NP. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. J Food Sci. 2008;73(1):M15-20.
Donkor, O. N., & Shah, N. P. (2008). Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. Journal of Food Science, 73(1), M15-20. https://doi.org/10.1111/j.1750-3841.2007.00547.x
Donkor ON, Shah NP. Production of Beta-glucosidase and Hydrolysis of Isoflavone Phytoestrogens By Lactobacillus Acidophilus, Bifidobacterium Lactis, and Lactobacillus Casei in Soymilk. J Food Sci. 2008;73(1):M15-20. PubMed PMID: 18211356.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. AU - Donkor,O N, AU - Shah,N P, PY - 2008/1/24/pubmed PY - 2008/3/1/medline PY - 2008/1/24/entrez SP - M15 EP - 20 JF - Journal of food science JO - J Food Sci VL - 73 IS - 1 N2 - The study determined beta-glucosidase activity of commercial probiotic organisms for hydrolysis of isoflavone to aglycones in fermenting soymilk. Soymilk made with soy protein isolate (SPI) was fermented with Lactobacillus acidophilus LAFTI L10, Bifidobacterium lactis LAFTI B94, and Lactobacillus casei LAFTI L26 at 37 degrees C for 48 h and the fermented soymilk was stored for 28 d at 4 degrees C. beta-Glucosidase activity of organisms was determined using rho-nitrophenyl beta-D-glucopyranoside as a substrate and the hydrolysis of isoflavone glycosides to aglycones by these organisms was carried out. The highest level of growth occurred at 12 h for L. casei L26, 24 h for B. lactis B94, and 36 h for L. acidophilus L10 during fermentation in soymilk. Survival after storage at 4 degrees C for 28 d was 20%, 15%, and 11% greater (P < 0.05) than initial cell counts, respectively. All the bacteria produced beta-glucosidase, which hydrolyzed isoflavone beta-glycosides to isoflavone aglycones. The decrease in the concentration of beta-glycosides and the increase in the concentration of aglycones were significant (P < 0.05) in the fermented soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18211356/Production_of_beta_glucosidase_and_hydrolysis_of_isoflavone_phytoestrogens_by_Lactobacillus_acidophilus_Bifidobacterium_lactis_and_Lactobacillus_casei_in_soymilk_ DB - PRIME DP - Unbound Medicine ER -