Production of β-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk

Full text for this resource is not available from the Research Repository.

Donkor, Osaana ORCID: 0000-0001-9565-9024 and Shah, Nagendra P (2008) Production of β-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk. Journal of Food Science, 73 (1). M15-M20. ISSN 0022-1147

Abstract

The study determined β-glucosidase activity of commercial probiotic organisms for hydrolysis of isoflavone to aglycones in fermenting soymilk. Soymilkmade with soy protein isolate (SPI)was fermented with Lactobacillus acidophilus LAFTI� L10, Bifidobacterium lactis LAFTI� B94, and Lactobacillus casei LAFTI� L26 at 37 ◦C for 48 h and the fermented soymilkwas stored for 28 d at 4 ◦C. β-Glucosidase activity of organisms was determined using ρ-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis of isoflavone glycosides to aglycones by these organisms was carried out. The highest level of growth occurred at 12 h for L. casei L26, 24 h for B. lactis B94, and 36 h for L. acidophilus L10 during fermentation in soymilk. Survival after storage at 4 ◦C for 28 d was 20%, 15%, and 11% greater (P < 0.05) than initial cell counts, respectively. All the bacteria produced β-glucosidase, which hydrolyzed isoflavone β-glycosides to isoflavone aglycones. The decrease in the concentration of β-glycosides and the increase in the concentration of aglyconeswere significant (P <0.05) in the fermented soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk.

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/3628
DOI https://doi.org/10.1111/j.1750-3841.2007.00547.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/jfds.20...
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID15474. aglycone, β-glucosidase, isoflavones, soy protein isolate, viability
Citations in Scopus 118 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login