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Bifidobacterial enzymic transformation of isoflavones, their bioavailability and effects on disease risk biomarkers in postmenopausal women

Tsangalis, Dimitri (2004) Bifidobacterial enzymic transformation of isoflavones, their bioavailability and effects on disease risk biomarkers in postmenopausal women. PhD thesis, Victoria University .

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Abstract

Soybeans and non-fermented soyfoods, including soymilk, contain only 5 to 10% of total isoflavone in a biologically active aglycone configuration, with the remainder found as isoflavone glucoside conjugates. Saccharolytic enzyme-producing Bifidobacterium, classified as probiotics, are commonly incorporated into fermented milk products to enhance their health benefit. Postmenopausal women, who are associated with high rates of chronic disease due to ovarian failure and subsequent diminishing oestrogen levels, are seeking natural alternatives to oestrogen and hormone replacement therapy due to its proposed adverse cancer-related effects. The main objectives of this study were to develop an isoflavone aglycone-enriched fermented soymilk containing viable bifidobacteria and examine the effects of ingesting this product on the bioavailability of isoflavone and markers of disease risk in postmenopausal women.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: Menopause, Diet therapy, Isoflavones, Bifidobacterium, Microorganisms, Women, Probiotics
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1111 Nutrition and Dietetics
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 10 Aug 2010 02:00
Last Modified: 23 May 2013 16:44
URI: http://vuir.vu.edu.au/id/eprint/15717
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