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Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
Appl Biochem Biotechnol. 2008 Dec; 151(2-3):452-63.AB

Abstract

Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 microg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l(-1) with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin + genistin) into their corresponding bioactive aglycones (daidzein + genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml.

Authors+Show Affiliations

Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18607548

Citation

Rekha, C R., and G Vijayalakshmi. "Biomolecules and Nutritional Quality of Soymilk Fermented With Probiotic Yeast and Bacteria." Applied Biochemistry and Biotechnology, vol. 151, no. 2-3, 2008, pp. 452-63.
Rekha CR, Vijayalakshmi G. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria. Appl Biochem Biotechnol. 2008;151(2-3):452-63.
Rekha, C. R., & Vijayalakshmi, G. (2008). Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria. Applied Biochemistry and Biotechnology, 151(2-3), 452-63. https://doi.org/10.1007/s12010-008-8213-4
Rekha CR, Vijayalakshmi G. Biomolecules and Nutritional Quality of Soymilk Fermented With Probiotic Yeast and Bacteria. Appl Biochem Biotechnol. 2008;151(2-3):452-63. PubMed PMID: 18607548.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria. AU - Rekha,C R, AU - Vijayalakshmi,G, Y1 - 2008/07/08/ PY - 2007/12/17/received PY - 2008/03/04/accepted PY - 2008/7/9/pubmed PY - 2008/12/17/medline PY - 2008/7/9/entrez SP - 452 EP - 63 JF - Applied biochemistry and biotechnology JO - Appl Biochem Biotechnol VL - 151 IS - 2-3 N2 - Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 microg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l(-1) with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin + genistin) into their corresponding bioactive aglycones (daidzein + genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml. SN - 1559-0291 UR - https://www.unboundmedicine.com/medline/citation/18607548/Biomolecules_and_nutritional_quality_of_soymilk_fermented_with_probiotic_yeast_and_bacteria_ L2 - https://dx.doi.org/10.1007/s12010-008-8213-4 DB - PRIME DP - Unbound Medicine ER -