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Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
Int J Food Sci Nutr. 2011 Mar; 62(2):111-20.IJ

Abstract

Isoflavones significantly contribute to human health and disease prevention, and exist as glucosides and aglycones. The β-glucosidase enzyme that hydrolyzes glucosides to aglycones is very sensitive to molecular structure, and thus the profile of the isoflavones can affect their rate of hydrolysis. Soymilk was fermented with Lactobacillus acidophilus B4496 (La), Lactobacillus bulgaricus CFR2028 (Lb), Lactobacillus casei B1922 (Lc), Lactobacillus plantarum B4495 (Lp) and Lactobacillus fermentum B4655 (Lf) for 48 h at 37°C. β-Glucosidase activity was determined using p-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis was carried out in soymilk. During fermentation, maximum growth was seen at 24 h with Lb, Lc, Lp and Lf and at 48 h with La. Polyphenol content ranged from 12.98 to 17.90 at 24 h and from 12.44 to 15.24 mg/100 ml at 48 h of fermentation. All the lactic acid bacteria produced β-glucosidase enzyme, which hydrolyzed isoflavone glucosides to aglycones at a significant level (P < 0.05) in the fermented soymilk.

Authors+Show Affiliations

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

Pub Type(s)

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

Language

eng

PubMed ID

21091296

Citation

Rekha, C R., and G Vijayalakshmi. "Isoflavone Phytoestrogens in Soymilk Fermented With Β-glucosidase Producing Probiotic Lactic Acid Bacteria." International Journal of Food Sciences and Nutrition, vol. 62, no. 2, 2011, pp. 111-20.
Rekha CR, Vijayalakshmi G. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. Int J Food Sci Nutr. 2011;62(2):111-20.
Rekha, C. R., & Vijayalakshmi, G. (2011). Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. International Journal of Food Sciences and Nutrition, 62(2), 111-20. https://doi.org/10.3109/09637486.2010.513680
Rekha CR, Vijayalakshmi G. Isoflavone Phytoestrogens in Soymilk Fermented With Β-glucosidase Producing Probiotic Lactic Acid Bacteria. Int J Food Sci Nutr. 2011;62(2):111-20. PubMed PMID: 21091296.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. AU - Rekha,C R, AU - Vijayalakshmi,G, Y1 - 2010/11/23/ PY - 2010/11/25/entrez PY - 2010/11/26/pubmed PY - 2011/5/25/medline SP - 111 EP - 20 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 2 N2 - Isoflavones significantly contribute to human health and disease prevention, and exist as glucosides and aglycones. The β-glucosidase enzyme that hydrolyzes glucosides to aglycones is very sensitive to molecular structure, and thus the profile of the isoflavones can affect their rate of hydrolysis. Soymilk was fermented with Lactobacillus acidophilus B4496 (La), Lactobacillus bulgaricus CFR2028 (Lb), Lactobacillus casei B1922 (Lc), Lactobacillus plantarum B4495 (Lp) and Lactobacillus fermentum B4655 (Lf) for 48 h at 37°C. β-Glucosidase activity was determined using p-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis was carried out in soymilk. During fermentation, maximum growth was seen at 24 h with Lb, Lc, Lp and Lf and at 48 h with La. Polyphenol content ranged from 12.98 to 17.90 at 24 h and from 12.44 to 15.24 mg/100 ml at 48 h of fermentation. All the lactic acid bacteria produced β-glucosidase enzyme, which hydrolyzed isoflavone glucosides to aglycones at a significant level (P < 0.05) in the fermented soymilk. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21091296/Isoflavone_phytoestrogens_in_soymilk_fermented_with_β_glucosidase_producing_probiotic_lactic_acid_bacteria_ DB - PRIME DP - Unbound Medicine ER -