β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 216-220

  Hati, Subrota ^a   Vij, Shilpa ^b   Singh, Brij Pal ^b   Mandal, Surajit ^b  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Aglycones; Daidzein; Fermentation; Genistein; Glucosidase; Isoflavones; Soy

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

BETA GLUCOSIDASE; DAIDZIN; GENISTIN; ISOFLAVONE DERIVATIVE; PROBIOTIC AGENT;

ENZYMOLOGY; FERMENTATION; FUNCTIONAL FOOD; HUMAN; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; METABOLISM; SOYBEAN MILK;

BETA-GLUCOSIDASE; FERMENTATION; FUNCTIONAL FOOD; HUMANS; ISOFLAVONES; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PROBIOTICS; SOY MILK;

EID: 84922814372     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6743     Document Type: Article

References (28)

1. Park YK, Aguiar CL, Alencar SM, Mascrenhas HAA and Scamparini ARP, Conversion of malonyl α-glucoside isoflavones into glycoside isoflavones found in some cultivars of Brazilian soybeans. Cienc Technol Alim 22:130-135 (2002).
2. Park YK, Lui MCY and Aguiar CL, Production of enriched isoflavone aglycones during processing of soy protein isolates and soy protein concentrates. IFT Annual Meeting Book of Abstracts, pp. 132-156 (2003).
3. Tsangalis D, Ashton JF, Mcgill AEJ and Shah NP, Biotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with d-glucose and l-cysteine. J Food Sci 68:623-631 (2003).
4. Wang HJ and Murphy PA, Isoflavone content in commercial soybean foods. J Agric Food Chem 42:1666-1673 (2006).
5. Bressani R and Elias LG, Processed vegetable mixtures for human consumption in developing countries. Adv Food Res 16:1-103 (1968).
6. Setchell KDR, Brown NM and Lydeking-Olsen E, The clinical importance of the metabolite equol - a clue to the effectiveness of soy and its isoflavones. J Nutr 132:3577-3584 (2002).
7. Cheng C-P, Tsai S-W, Chiu CP, Pan T-M and Tsai T-Y, The effect of probiotic-fermented soy milk on enhancing the NO-mediated vascular relaxation factors. J Sci Food Agric 93:1219-1225 (2013).
8. Okabe Y, Shimazu T and Tanimoto H, Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women. J Sci Food Agric 91:658-663 (2011).
9. Zhang ST, Shi Y, Zhang SL, Shang W, Gao XQ and Wang HK, Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation. Food Control 41:1-6 (2014).
10. Martins EMF, Ramos AM, Vanzela ESL, Stringheta PC, Pinto CLO and Martins JM, Products of vegetable origin: a new alternative for the consumption of probiotic bacteria. Food Res Int 51:764-770 (2013).
11. Bedani R, Vieira ADS, Rossi EA and Saad SMI, Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Sci Technol 55:436-443 (2014).
12. Brown JP, Hydrolysis of glycosides and esters, in Role of the Gut Flora in Toxicity and Cancer, ed, by Rowland R. Academic Press, San Diego, CA, pp. 109-144 (1988).
13. Xu X, Wang HJ and Murphy PA, Daidzein is a more bioavailable soymilk isoflavone than genistein in adult woman. J Nutr 124:825-832 (1994).
14. Bordignon JR, Nakahara K, Yoshihashi T and Nikkuni S, Hydrolysis of isoflavone and consumption of oligosaccharides during lactic acid fermentation of soybean. [Online]. Food and Technology Division, JIRCAS (2004). Available: http://www.jircas.affrc.go.jp [28 April 2007].
15. Pyo YH, Lee TC and Lee YC, Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria. Food Res Int 38:551-559 (2005).
16. Chien HL, Huang HY and Chou CC, Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol 23:772-778 (2006).
17. Granata IA and Morr CV, Improved acid, flavor and volatile compound production in high-protein and fiber soymilk yogurt-like product. J Food Sci 61:331-336 (1996).
18. Otieno DO, Ashton JF and Shah NP, Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Res Int 39:394-407 (2006).
19. Scalabrini P, Rossi M, Spettoli P and Matteuzzi D, Characterization of Bifidobacterium strains for use in soymilk fermentation. Int J Food Microbiol 39:213-219 (1998).
20. Tochikura T, Sakai K, Fujiyoshi T, Tachiki T and Kumagai H, p-Nitrophenyl glycoside-hydrolyzing activities in bifidobacteria and characterization of β-d-galactosidase of Bifidobacterium longum 401. Agric Biol Chem 50:2279-2286 (1986).
21. Tsangalis D, Ashton JF, Mcgill AEJ and Shah NP, Enzymatic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteria. J Food Sci 67:3104-3113 (2002).
22. Donkor ON and Shah NP, Production of β-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis and Lactobacillus casei in soymilk. J Food Sci 73:M15-M20 (2008).
23. Matsuda S, Norimoto F, Matsumoto Y, Ohba R, Teramoto Y, Ohta N, et al., Solubilization of a novel isoflavone glycoside-hydrolyzing β-glucosidase from Lactobacillus casei subsp. rhamnosus. J Ferment Bioeng 77:439-441 (1994).
24. Jose A, Bouaid A and Martinez M, Production of biodiesel from bioethanol and Brassica carinata oil: oxidation stability study. Bioresour Technol 100:2234-2239 (2009).
25. Setchell KD, Borriello SP, Hulme P, Kirk DN and Axelson M, Nonsteroidal estrogens of dietary origin: possible roles in hormone dependent disease. Am J Clin Nutr 40:569-578 (1998).
26. Marazza JA, Garro MS and de Giori GS, Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. Food Microbiol 26:333-339 (2009).
27. Chen M and Mustapha A, Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix. Food Microbiol 30:68-73 (2012).
28. Rekha C and Vijayalakshmi G, Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria. Appl Biochem Biotechnol 151:452-463 (2008).