Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
作者： C.R. Rekha , G. Vijayalakshmi
DOI: 10.1111/J.1365-2672.2010.04745.X
关键词: Biology 、 Daidzein 、 Lactobacillus acidophilus 、 Lactobacillus plantarum 、 Lactobacillus casei 、 Probiotic 、 Biochemistry 、 Lactobacillus 、 Isoflavones 、 Lactobacillus fermentum
摘要: Aim: To study the role of b-glucosidase producing probiotic bacteria and yeast in biotransformation isoflavone glycosides to aglycones, mineral bioavailability vitamin B complex in fermented soymilk. Methods Results: Five isolates lactic acid (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, plantarum B4495 fermentum B4655 with yeast Saccharomyces boulardii were used ferment soymilk obtain the bioactive isoflavones, genistein daidzein. High-performance liquid chromatography was analyse concentration isoflavones. Bioactive aglycones daidzein after 24 48 h fermentation ranged from 97AE49 98AE49% 62AE71 92AE31% respectively with different combinations of LAB yeast. Increase bioavailability minerals complex were also observed soymilk. Conclusions: combination S. has great potential for the enrichment bioactive enhancing viability strains, decreasing antinutrient phytic increasing fermentation. Significance Impact Study: Fermentation probiotic organisms improves assists digestion of protein, provides more soluble calcium, enhances intestinal health supports immune system. Increased aglycone content soymilk improves biological functionality soymilk.
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