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Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.
J Microbiol Biotechnol. 2008 Mar; 18(3):573-8.JM

Abstract

Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soymilk fermentation (37 degrees C, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were 7.4x108 -6.0x109 CFU/ ml, 3.8-4.5, and 0.59-0.70%, respectively. Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant (p<0.05). The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in beta- glucosidase activity during fermentation. About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h.

Authors+Show Affiliations

Chun J
Department of Food Science and Technology, Sunchon National University, Sunchon, Korea.
Jeong WJ
No affiliation info available
Kim JS
No affiliation info available
Lim J
No affiliation info available
Park CS
No affiliation info available
Kwon DY
No affiliation info available
Choi I
No affiliation info available
Kim JH
No affiliation info available

MeSH

BacteriaEnterococcus faeciumFecesFermentationGlucosidesHumansHydrolysisIsoflavonesLactic AcidLactobacillusSoy Milkbeta-Glucosidase

Pub Type(s)

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

Language

eng

PubMed ID

18388479

Citation

Chun, Jiyeon, et al. "Hydrolysis of Isoflavone Glucosides in Soymilk Fermented With Single or Mixed Cultures of Lactobacillus Paraplantarum KM, Weissella Sp. 33, and Enterococcus Faecium 35 Isolated From Humans." Journal of Microbiology and Biotechnology, vol. 18, no. 3, 2008, pp. 573-8.
Chun J, Jeong WJ, Kim JS, et al. Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans. J Microbiol Biotechnol. 2008;18(3):573-8.
Chun, J., Jeong, W. J., Kim, J. S., Lim, J., Park, C. S., Kwon, D. Y., Choi, I., & Kim, J. H. (2008). Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans. Journal of Microbiology and Biotechnology, 18(3), 573-8.
Chun J, et al. Hydrolysis of Isoflavone Glucosides in Soymilk Fermented With Single or Mixed Cultures of Lactobacillus Paraplantarum KM, Weissella Sp. 33, and Enterococcus Faecium 35 Isolated From Humans. J Microbiol Biotechnol. 2008;18(3):573-8. PubMed PMID: 18388479.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans. AU - Chun,Jiyeon, AU - Jeong,Woo Ju, AU - Kim,Jong-Sang, AU - Lim,Jinkyu, AU - Park,Cheon-Seok, AU - Kwon,Dae Young, AU - Choi,Induck, AU - Kim,Jeong Hwan, PY - 2008/4/5/pubmed PY - 2008/7/11/medline PY - 2008/4/5/entrez SP - 573 EP - 8 JF - Journal of microbiology and biotechnology JO - J Microbiol Biotechnol VL - 18 IS - 3 N2 - Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soymilk fermentation (37 degrees C, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were 7.4x108 -6.0x109 CFU/ ml, 3.8-4.5, and 0.59-0.70%, respectively. Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant (p<0.05). The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in beta- glucosidase activity during fermentation. About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h. SN - 1017-7825 UR - https://www.unboundmedicine.com/medline/citation/18388479/Hydrolysis_of_isoflavone_glucosides_in_soymilk_fermented_with_single_or_mixed_cultures_of_Lactobacillus_paraplantarum_KM_Weissella_sp__33_and_Enterococcus_faecium_35_isolated_from_humans_ DB - PRIME DP - Unbound Medicine ER -