Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation

LWT

Volumn 58, Issue 2, 2014, Pages 454-462

  Zhao, Danyue ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant capacity; Isoflavones; Phenolic compounds; Soymilk fermentation; Vitamins

Indexed keywords

ANTIOXIDANTS; BACILLI; FLAVONOIDS; LACTIC ACID; PHENOLS; VITAMINS;

ANTIOXIDANT CAPACITY; FERMENTED SOYMILK; ISOFLAVONES; LACTIC ACID BACTERIA FERMENTATIONS; PH VALUE; PHENOLIC COMPOUNDS; PHENOLICS; REDUCING POWER; SOY MILK; SOYMILK FERMENTATION;

FERMENTATION;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS;

EID: 84901284077     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.029     Document Type: Article

References (44)

1. Alu'datt M.H., Rababah T., Ereifej K., Brewer S., Alli I. Phenolic-protein interactions in oilseed protein isolates. Food Research International 2013, 52:178-184.
2. Berghofer E., Grzeskowiak B., Mundigler N., Sentall W.B., Walcak J.J. Antioxidative properties of faba bean, soybean and oat tempeh. International Journal of Food Science and Nutrition 1998, 49:45-54.
3. Bhat T.K., Singh B., Sharma O.P. Microbial degradation of tannins-a current perspective. Biodegradation 1998, 9:343-357.
4. Biswas I., Kayastha A.M., Seckler R. Purification and characterization of a thermostable β-galactosidase from kidney beans (Phaseolus vulgaris L.) cv. PDR14. Journal of Plant Physiology 2003, 160:327-337.
5. Brady D., Marchant R., McHale L., McHale A.P. Isolation and partial characterization of β-galactosidase activity produced by a thermo-tolerant strain of Kluyveromyces marxianus during growth on lactose-containing media. Enzyme Microbiology Technology 1995, 17:696-699.
6. Chen K.I., Erh M.H., Su N.W., Liu W.H., Chou C.C. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 2012, 96:9-22.
7. Chen H.M., Muramoto K., Yamauchi F. Structural analysis of antioxidative peptides from soybean beta-conglycinin. Journal of Agricultural and Food Chemistry 1995, 43:574-578.
8. Chung I.M., Seo S.H., Ahn J.K., Kim S.H. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chemistry 2011, 127:960-967.
9. Church F.C., Swaisgood H.E., Porter D.H., Catignani G.L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 1983, 66:1219-1227.
10. Dai J., Mumper R.J. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 2010, 15:7313-7352.
11. Day A., Dupond M., Ridley S., Rhodes M., Rhodes M., Morgan M., et al. Deglycosylation of flavonoid glycosides by human small intestine and liver β-glucosidase activity. FEBS Letters 1998, 436:71-75.
12. Donkor O.N., Shah N.P. Production of β-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. Journal of Food Science 2007, 73:M15-M20.
13. Esaki H., Onozaki T., Osawa T. Antioxidative activity of fermented soybean products. Food phytochemicals for cancer prevention I, fruits and vegetables 1994, 353-360. American Chemical Society, Washington, D.C. M.T. Huang (Ed.).
14. Gomes A.M.P., Malcata F.X. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology 1999, 10:139-157.
15. Hebert E.M., Raya R.R., de Giori G.S. Nutritional requirements of Lactobacillus delbrueckii subsp. lactis in a chemically defined medium. Current Microbiology 2004, 49:341-345.
16. Heim K.E., Tagliaferro A.R., Bobilya D.J. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. The Journal of Nutritional Biochemistry 2002, 13:572-584.
17. Hsu C.A., Yu R.C., Chou C.C. Production of β-galactosidase by Bifidobacteria as influenced by various culture conditions. International Journal of Food Microbiology 2005, 104:197-206.
18. Huang D., Ou B., Prior R.L. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 2005, 53:1841-1856.
19. Huber R.E., Hurlburt K.L., Turner C.L. The anomeric specificity of β-galactosidase and lac permease from Escherichia coli. Canadian Journal of Biochemistry 1981, 59:100-105.
20. Jurado E., Camacho F., Luzon G., Vicaria J.M. Kinetic models of activity for β-galactosidases: influence of pH, ionic concentration and temperature. Enzyme Microbiology Technology 2004, 34:33-40.
21. Karadag A., Ozcelik B., Saner S. Review of methods to determine antioxidant capacities. Food Analytical Methods 2009, 2:41-60.
22. Kim J.A., Jung W.S., Chun S.C., Yu C.Y., Ma K.H., Gwag J.G. A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties. European Food Research and Technology 2006, 224:259-270.
23. King R.A., Bignell C.M. Concentrations of isoflavone phytoestrogens and their glucosides in Australian soya beans and soya foods. Australian Journal of Nutrition and Dietetics 2000, 57:2-8.
24. Lee C.H., Yang L., Xu J.Z., Yeung S.Y.V., Huang Y., Chen Z.Y. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry 2005, 90:735-741.
25. Marazza J.A., Nazareno M.A., de Giori G.S. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. Journal of Functional Foods 2012, 4:594-601.
26. Martini M.C., Bollweg G.L., Levitt M.D., Savaiano D.A. Lactose digestion by yogurt beta-galactosidase: influence of pH and microbial cell integrity. American Journal of Clinical Nutrition 1987, 45:432-436.
27. Mendiola J.A., Marin F.R., Señoráns F.J., Reglero G., Martín P.J., Cifuentes A., et al. Profiling of different bioactive compounds in functional drinks by high-performance liquid chromatography. Journal of Chromatography A 2008, 1188:234-241.
28. Moon J.K., Shibamoto T. Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry 2009, 57:1655-1666.
29. Morales-de la Peña M., Salvia-Trujillo L., Rojas-Graü M.A., Martín-Belloso O. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage. LWT - Food Science and Technology 2010, 43:872-881.
30. Osiriphun S., Jaturapiree P. Isolation and characterization of β-galactosidase from the thermophile B1.2. Asian Journal of Food and Agro-Industry 2009, 2:135-143.
31. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 44:307-315.
32. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition 2003, 133:2812-2819.
33. Pham T.T., Shah N.P. Hydrolysis of isoflavone glycosides in soy milk by β-galactosidase and β-glucosidase. Journal of Food Biochemistry 2009, 33:38-60.
34. Rawel H.M., Czajka D., Rohn S., Kroll J. Interactions of different phenolic acids and flavonoids with soy proteins. International Journal of Biological Macromolecules 2002, 30:137-150.
35. Roblet C., Amiot J., Lavigne C., Marette A., Lessard M., Jean C., et al. Screening of in vitro bioactivities of a soy protein hydrolysate separated by hollow fiber and spiral-wound ultrafiltration membranes. Food Research International 2012, 46:237-249.
36. Rodríguez-Roque M.J., Rojas-Graü M.A., Elez-Martínez P., Martín-Belloso O. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry 2013, 61:1859-1867.
37. Rodríguez H., Curiel J.A., Landete J.M., de las Rivas B., de Felipe F.L., Gómez-Cordovés C., et al. Food phenolics and lactic acid bacteria. International Journal of Food Microbiology 2009, 132:79-90.
38. Roginsky V., Lissi E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry 2005, 92:235-254.
39. Roopchand D.E., Grace M.H., Kuhn P., Cheng D.M., Plundrich N., Poulev A., et al. Efficient sorption of polyphenols to soybean flour enables natural fortification of foods. Food Chemistry 2012, 131:1193-1200.
40. Saito K., Jin D.H., Ogawa T., Muramoto K., Hatakeyama E., Yasuhara T. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry 2003, 51:3668-3674.
41. Savijoki K., Ingmer H., Varmanen P. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 2006, 71:394-406.
42. Scardovi V., Trovatelli L.D. The fructose-6-phosphate shunt as a peculiar pattern of hexose degradation in the genus Bifidobacterium. Annali di Microbíologia ed Enzimologia 1965, 15:19-27.
43. Tyug T.S., Prasad K.N., Ismail A. Antioxidant capacity, phenolics and isoflavones in soybean by-products. Food Chemistry 2010, 123:583-589.
44. Virtanen T., Pihlanto A., Akkanen S., Korhonen H. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of Applied Microbiology 2007, 102:106-115.