Hydrolysis of bioactive isoflavone in soymilk fermented with β-glucosidase producing lactic acid bacteria from local fermented foods of Indonesian

Malaysian Journal of Microbiology

Volumn 6, Issue 1, 2010, Pages 30-40

  Sumarna, ^a  

^a INDONESIAN INSTITUTE OF SCIENCES   (Indonesia)

Author keywords

Isoflavone contents; Lactic acid bacteria; Soymilk; glucosidase

Indexed keywords

EID: 84889094072     PISSN: 22317538     EISSN: 18238262     Source Type: Journal    
DOI: 10.21161/mjm.17709     Document Type: Article

References (39)

1. Bordignon, J. R., Nakahara, K., Yoshihashi, T. and Nikkuni, S. (2004). Hydrolysis of isoflavone and consumption oligosaccharides during lactic acid fermentation of soybean, Food and Technology Division, (JIRCAS), Tsukuba, Ibaraki 305-8686, Japan. http://www.Jircas.affrc.go.jp
2. Brouns, F., (2002). Soya isoflavones: A new and promising ingredient for the health food sector. Food Research International 35, 187-193.
3. Brown, J.P., (1988). Hydrolysis of glycosides and esters. In: Role of the gut flora in toxicity and cancer. Rowland R. (ed.). Academic Press, San Diego, CA, pp. 109-144.
4. Chien, H. L., Huang, H. Y. and Chou, C. C. (2006). Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Journal of Food Microbiology 23, 772-778.
5. Choi, Y. B., Kim, K. S. and Rhee, J. S. (2002). Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria. Journal Biotechnology 24, 2113-2116.
6. Coward, L., Smith, M., Kirk, M., & Barnes, S. (1998). Chemical modification of isoflavones in soyfoods during cooking and processing. American Journal of Clinical Nutrition 68, 1486S-1491S.
7. Esaki, H., Watanabe, R., Hishikawa, N., Osawa, T., and Kawakishi, S. (2004). Utility of isoflavone preparations from soy sauce cake as antioxidant materials. Journal of Japan Society, Food Science Technology 51, 47-53.
8. Fukutake, M., Takahshi, M. and Ishida, K. (1996). Quantification of genistein and genistin in soybeans and soybean products. Journal Food Chemistry and Toxicology 34, 457-461.
9. Food and Drug Administration (1999). Food labeling, health claims, soy protein, and coronary heart disease. Food and Drug Admin., 21 Code of Federal Regulations, Part 101, Oct 26.
10. Gerhauser, C., Klimo, K., Heiss, E., Neumann, I., Gamal-Eldeen, A., Knauft, J., Liu, G. Y., Sitthimonchai, S. and Frank, N. (2003). Mechanism-based in vitro screening of potential cancer chemopreventive agents. Journal of Mutation Research 524, 163-172.
11. Hargreves, D. F., Potten, C. S., Harding, C., Shaw, L. E., Morton, M. S., Roberts, B.A., Hawell, A. and Bundred, N. J. (1999). Two-week dietary soy supplementation has an estrogenic effect on normal premenopause breast. Journal of Clinical Endocrinology Metabolism 84, 4017-4024.
12. Hermansen, K., Dinesen, B., Hoie, L. H., Morgenstern, E. and Gruenwald, J. (2003). Effects of soy and other natural products on LDL:HDL ratio and other lipid parameters: A literature review. Journal of Advisior Theraphy 20, 50-78.
13. Jacobsen, B. K., Knutsen, S. F. and Fraser, G. E. (1998). Does high soy milk intake reduce prostate cancer incidence. The Adventist Health Study (United States). Journal of Cancer Causes Control 9, 553-557.
14. King, R. A. and Bignell, C. M. (2000). Concentration of isoflavone phytoestrogens and their glucosides in Australian soya beans and soya foods. Australian Journal of Nutrition and Dietetics, 57, 70-78.
15. Liggins, J., Bluck, L. J., Runswick, S., Atkinson, C., Coward, W. A. and Bingham, S. A. (2000). Daidzein and genistein contents of vegetables. Journal of Nutrition, 84, 717-725.
16. Matsuda, S., Norimoto, F., Matsumoto, Y., Ohba, R., Teramoto, Y., Ohta, N. and Ueda, S. (1994). Solubilization of a novel isoflavone glucosidehydrolyzing β-glucosidase from Lactobacillus casei subsp. rhamnosus. Journal of Fermentation Bioengineering 77, 439-441.
17. Matsuura, M., and Obata, A. (1993). β-Glucosidases from soybeans hydrolyze daidzin and genistin. Journal of Food Science 58, 144-147.
18. Mastuura, M., Obata, A., & Fukushima, D. (1998). Objectionable flavor of soymilk developed during soaking of soybeans and its control. Journal of Food Science 54, 602-607.
19. Messina, M., Gugger, E. T. and Alekel, D. L. (2001). Soy protein, soybean isoflavones, and bone health: A review of the animal and human data. In: Handbook of nutraceuticals and functionl foods. Wildman, R. (ed.). CRC Press, Boca Raton, FL. pp. 77-98.
20. Murphy, P. A., Barua, K. and Hauck, C. C. (2002). Solvent extraction selection in the determination of isoflavones in soy foods. Journal of Chromatography B 777, 129-138.
21. Omoni, A. O. and Aluko, R. E. (2005). Soybean foods and their benefits: Potential mechanisms of action. Journal of Nutrition 63, 272-283.
22. Pandjaitan, N., Hettiarachchy, N. and Ju, Z., Y. (2000a). Enrichment of genistein in soy protein concentrate with beat β-glucosidase. Journal Food Science 65, 403-407.
23. Pandjaitan, N., Hettiarachchy, N., Ju, Z. Y., Crandall, P., Seneller, C. and Ombek, D. (2000b). Enrichment of Genistein in soy protein concentrate with hydrocolloids and β-glucosidase. Journal Food Science 65, 591-595.
24. Park, Y. K., Aguiar, C. L., Alencar, S. M., Mascrenhas, H. A. A. and Scamparini, A. R. P. (2002). Conversion of malonyl ß-glucoside isoflavones into glycoside isoflavones found in some cultivars of Brazilian soybeans. Journal of Science Technology Alimentacion, 22, 130-135.
25. Park, Y. K., Lui, M. C. Y. and Aguiar, C. L. (2003). Production of enriched isoflavone aglycones during processing of soy protein isolates and soy protein concentrates. In: 2003 IFT Annual Meeting Book of Abstracts. 12 - 16 July 2003. Institute of Food Technologists, Chicago, IL. pp. 215.
26. Pyo, Y. H., Lee, T. C. and Lee, Y. C. (2005). Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria. Journal of Food Research International 38, 551-559.
27. SAS (2001). SAS User's Guide: Statistics (8.01 Ed.). SAS Institute Inc., Cary, NC.
28. Scalabrini, P., Rossi, M., Spettoli, P., & Matteuzi, D. (1998). Characterisation of Bifidobacterium stains for use in soymilk fermentation. Internal Journal of Food Microbiology 39, 213-219.
29. Setchell, K. D. R. (1998). Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. American Journal of Clinical Nutrition 68, 1333S-1346S.
30. Setchell, K, D. R., Brown, N. M., Zimmer-Nechemias, L., Brashear, W. T., Wolfe, B. E., Kirschner, A. S. and Heubi, J. E. (2002). Evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for bioavailability. American Journal of Clinical Nutrition 76, 447-453.
31. Sumarna. (2008). Changes of raffinose and stachyose in soy milk fermentation by lactic acid bacteria from local fermented foods of Indonesian. Malaysian Journal of Microbiology 4(2), 26-34.
32. Tochikura, T., Sakai, K., Fujiyoshi, T., Tachiki, T., and Kumagai, H. (1986). Para-nitrophenyl glycosidehydrolyzing activities in bifidobacteria and characterization of beta-galactosidase of Bifidobacterium longum 401. Journal Agricultural and Biological Chemistry 50(9), 2279-2286.
33. Tsangalis, D., Ashton, J. F., McGill, J. and Shah, N. P. (2002). Enzymatic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase producing bifidobacteria. Journal of Food Science 67, 3104-3113.
34. Tsangalis, D., Ashton, J. F., McGill, A, E. J. and Shah, N. P. (2003). Biotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cysteine. Journal of Food Science 68, 623-631.
35. Wang HJ, Murphy PA. (1994) Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry 42, 1666-1673.
36. Wang, H. J. and Murphy, P. A. (1996). Mass balance study of isoflavones during soybean processing. Journal of Agricultural and Food Chemistry 44, 2377-2383.
37. Wang, Y. C., Yu, R. C., Yang, H. Y. and Chou, C. C. (2003). Sugar, acid and B-vitamin contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Journal of Food Microbiology 20, 333-338.
38. Wang, Y. C., Yu, R. C. and Chou, C. C. (2006). Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Journal of Food Microbiology 23, 128-135.
39. Xu, X., Wang, H. J. and Murphy, P. A. (1994). Daidzein is a more bioavailable soymilk isoflavone than genistein in adult woman. Journal of Nutrition 124, 825-832.