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Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli.
J Food Sci. 2008 Apr; 73(3):M158-65.JF

Abstract

Lactobacillus acidophilus 4461, L. acidophilus 4962, L. casei 290, and L. casei 2607 were used to hydrolyze isoflavone glycosides (IG) to biologically active forms--isoflavone aglycones (IA)--in soymilk (SM) prepared from soy protein isolate (SPI) and soymilk supplemented with 0.5% (w/v) of lactulose (SML). L. acidophilus 4461 utilized the highest level of lactulose (3.01 mg/mL) and L. acidophilus 4962 utilized the least (0.86 mg/mL) at 24 h of incubation. The pH values decreased to 4.00 to 5.00 in SML, while they remained relatively high (6.15 to 6.36) in SM. Supplementation with lactulose significantly (P < 0.05) enhanced the viable counts of all the 4 Lactobacillus strains. At the end of incubation, the viable counts of Lactobacillus ranged from 8.08 to 8.25 log CFU/mL in SML compared to 6.99 to 7.11 log CFU/mL in SM. Supplementation with lactulose increased the biotransformation of IG to IA after 6 h of incubation. The presence of lactulose in the medium enhanced the biotransformation level of IG to IA by Lactobacillus up to 21.9%. The hydrolysis level of malonyl genistin and acetyl genistin in SML was much higher than in SM by all the 4 probiotic organisms. The biotransformation of IG to IA occurred rapidly during the 1st 12 h of incubation in both SML and SM. Among the 4 Lactobacillus strains, L. acidophilus 4461 biotransformed the highest level (88.8%) of IG to IA in SML compared to 68.2% in SM after 24 h of incubation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pham TT
School of Molecular Sciences, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia.
Shah NP
No affiliation info available

MeSH

BiotransformationColony Count, MicrobialDose-Response Relationship, DrugFermentationFood MicrobiologyGlycosidesHydrogen-Ion ConcentrationHydrolysisIsoflavonesLactobacillusLactobacillus acidophilusLacticaseibacillus caseiLactuloseProbioticsSoy Milk

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18387120

Citation

Pham, T T., and N P. Shah. "Effect of Lactulose On Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk By Lactobacilli." Journal of Food Science, vol. 73, no. 3, 2008, pp. M158-65.
Pham TT, Shah NP. Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli. J Food Sci. 2008;73(3):M158-65.
Pham, T. T., & Shah, N. P. (2008). Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli. Journal of Food Science, 73(3), M158-65. https://doi.org/10.1111/j.1750-3841.2008.00687.x
Pham TT, Shah NP. Effect of Lactulose On Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk By Lactobacilli. J Food Sci. 2008;73(3):M158-65. PubMed PMID: 18387120.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli. AU - Pham,T T, AU - Shah,N P, PY - 2008/4/5/pubmed PY - 2008/5/10/medline PY - 2008/4/5/entrez SP - M158 EP - 65 JF - Journal of food science JO - J Food Sci VL - 73 IS - 3 N2 - Lactobacillus acidophilus 4461, L. acidophilus 4962, L. casei 290, and L. casei 2607 were used to hydrolyze isoflavone glycosides (IG) to biologically active forms--isoflavone aglycones (IA)--in soymilk (SM) prepared from soy protein isolate (SPI) and soymilk supplemented with 0.5% (w/v) of lactulose (SML). L. acidophilus 4461 utilized the highest level of lactulose (3.01 mg/mL) and L. acidophilus 4962 utilized the least (0.86 mg/mL) at 24 h of incubation. The pH values decreased to 4.00 to 5.00 in SML, while they remained relatively high (6.15 to 6.36) in SM. Supplementation with lactulose significantly (P < 0.05) enhanced the viable counts of all the 4 Lactobacillus strains. At the end of incubation, the viable counts of Lactobacillus ranged from 8.08 to 8.25 log CFU/mL in SML compared to 6.99 to 7.11 log CFU/mL in SM. Supplementation with lactulose increased the biotransformation of IG to IA after 6 h of incubation. The presence of lactulose in the medium enhanced the biotransformation level of IG to IA by Lactobacillus up to 21.9%. The hydrolysis level of malonyl genistin and acetyl genistin in SML was much higher than in SM by all the 4 probiotic organisms. The biotransformation of IG to IA occurred rapidly during the 1st 12 h of incubation in both SML and SM. Among the 4 Lactobacillus strains, L. acidophilus 4461 biotransformed the highest level (88.8%) of IG to IA in SML compared to 68.2% in SM after 24 h of incubation. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18387120/Effect_of_lactulose_on_biotransformation_of_isoflavone_glycosides_to_aglycones_in_soymilk_by_lactobacilli_ DB - PRIME DP - Unbound Medicine ER -