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β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
J Sci Food Agric. 2015 Jan; 95(1):216-20.JS

Abstract

BACKGROUND

Lactobacillus rhamnosus C6 strain showed higher β-glucosidase activity as well as biotransformation of isoflavones from glycones (daidzin and genistin) to aglycones (daidzein and genistein) in soymilk. However, L. rhamnosus C2 and Lactobacillus casei NCDC297 also exhibited similar activity during soymilk fermentation. These three strains can be selected for the development of functional fermented soy foods enriched with aglycone forms of isoflavones, such as soy yoghurt, soy cheese, soy beverages and soy dahi.

RESULTS

The study determined β-glucosidase activity of probiotic Lactobacillus cultures for bioconversion of isoflavones to aglycones in fermenting soymilk medium. Soymilk was fermented with six strains (L. rhamnosus C6 and C2, L. rhamnosus NCDC19 and NCDC24 and L. casei NCDC17 and NCDC297) at 37 °C for 12 h. The highest β-glucosidase activity and isoflavone bioconversion after 12 h occurred by L. rhamnosus C6 culture during fermentation in soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk (e.g. antioxidant activity, alleviation of hormonal disorders in postmenopausal women, etc.).

CONCLUSION

Lactobacillus rhamnosus C6 culture can be used for the development of functional fermented soy-based products.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Hati S
Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Anand, 388110, (Gujarat), India.
Vij S
No affiliation info available
Singh BP
No affiliation info available
Mandal S
No affiliation info available

MeSH

FermentationFunctional FoodHumansIsoflavonesLactobacillusLacticaseibacillus caseiLacticaseibacillus rhamnosusProbioticsSoy Milkbeta-Glucosidase

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24838442

Citation

Hati, Subrota, et al. "Β-Glucosidase Activity and Bioconversion of Isoflavones During Fermentation of Soymilk." Journal of the Science of Food and Agriculture, vol. 95, no. 1, 2015, pp. 216-20.
Hati S, Vij S, Singh BP, et al. Β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. J Sci Food Agric. 2015;95(1):216-20.
Hati, S., Vij, S., Singh, B. P., & Mandal, S. (2015). Β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. Journal of the Science of Food and Agriculture, 95(1), 216-20. https://doi.org/10.1002/jsfa.6743
Hati S, et al. Β-Glucosidase Activity and Bioconversion of Isoflavones During Fermentation of Soymilk. J Sci Food Agric. 2015;95(1):216-20. PubMed PMID: 24838442.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. AU - Hati,Subrota, AU - Vij,Shilpa, AU - Singh,Brij Pal, AU - Mandal,Surajit, Y1 - 2014/06/06/ PY - 2013/12/11/received PY - 2014/04/28/revised PY - 2014/05/13/accepted PY - 2014/5/20/entrez PY - 2014/5/20/pubmed PY - 2015/7/3/medline KW - aglycones KW - daidzein KW - fermentation KW - genistein KW - glucosidase KW - isoflavones KW - soy SP - 216 EP - 20 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 1 N2 - BACKGROUND: Lactobacillus rhamnosus C6 strain showed higher β-glucosidase activity as well as biotransformation of isoflavones from glycones (daidzin and genistin) to aglycones (daidzein and genistein) in soymilk. However, L. rhamnosus C2 and Lactobacillus casei NCDC297 also exhibited similar activity during soymilk fermentation. These three strains can be selected for the development of functional fermented soy foods enriched with aglycone forms of isoflavones, such as soy yoghurt, soy cheese, soy beverages and soy dahi. RESULTS: The study determined β-glucosidase activity of probiotic Lactobacillus cultures for bioconversion of isoflavones to aglycones in fermenting soymilk medium. Soymilk was fermented with six strains (L. rhamnosus C6 and C2, L. rhamnosus NCDC19 and NCDC24 and L. casei NCDC17 and NCDC297) at 37 °C for 12 h. The highest β-glucosidase activity and isoflavone bioconversion after 12 h occurred by L. rhamnosus C6 culture during fermentation in soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk (e.g. antioxidant activity, alleviation of hormonal disorders in postmenopausal women, etc.). CONCLUSION: Lactobacillus rhamnosus C6 culture can be used for the development of functional fermented soy-based products. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24838442/β_Glucosidase_activity_and_bioconversion_of_isoflavones_during_fermentation_of_soymilk_ DB - PRIME DP - Unbound Medicine ER -