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Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
J Appl Microbiol. 2010 Oct; 109(4):1198-208.JA

Abstract

AIM

To study the role of β-glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk.

METHODS AND RESULTS

Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High-performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97.49 to 98.49% and 62.71 to 92.31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk.

CONCLUSIONS

LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation.

SIGNIFICANCE AND IMPACT OF THE STUDY

Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk.

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Authors+Show Affiliations

Rekha CR
Food Microbiology Department, Central Food Technological Research Institute, CSIR, Mysore, India.
Vijayalakshmi G
No affiliation info available

MeSH

BiotransformationFermentationFood MicrobiologyGenisteinGlycosidesIsoflavonesLactobacillusLactobacillus acidophilusLactobacillus caseiMineralsProbioticsSaccharomycesSoy MilkVitamin B Complexbeta-Glucosidase

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20477889

Citation

Rekha, C R., and G Vijayalakshmi. "Bioconversion of Isoflavone Glycosides to Aglycones, Mineral Bioavailability and Vitamin B Complex in Fermented Soymilk By Probiotic Bacteria and Yeast." Journal of Applied Microbiology, vol. 109, no. 4, 2010, pp. 1198-208.
Rekha CR, Vijayalakshmi G. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. J Appl Microbiol. 2010;109(4):1198-208.
Rekha, C. R., & Vijayalakshmi, G. (2010). Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology, 109(4), 1198-208. https://doi.org/10.1111/j.1365-2672.2010.04745.x
Rekha CR, Vijayalakshmi G. Bioconversion of Isoflavone Glycosides to Aglycones, Mineral Bioavailability and Vitamin B Complex in Fermented Soymilk By Probiotic Bacteria and Yeast. J Appl Microbiol. 2010;109(4):1198-208. PubMed PMID: 20477889.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. AU - Rekha,C R, AU - Vijayalakshmi,G, Y1 - 2010/08/19/ PY - 2010/5/19/entrez PY - 2010/5/19/pubmed PY - 2011/4/19/medline SP - 1198 EP - 208 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 109 IS - 4 N2 - AIM: To study the role of β-glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk. METHODS AND RESULTS: Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High-performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97.49 to 98.49% and 62.71 to 92.31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk. CONCLUSIONS: LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/20477889/Bioconversion_of_isoflavone_glycosides_to_aglycones_mineral_bioavailability_and_vitamin_B_complex_in_fermented_soymilk_by_probiotic_bacteria_and_yeast_ L2 - https://doi.org/10.1111/j.1365-2672.2010.04745.x DB - PRIME DP - Unbound Medicine ER -