Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells
作者： Raffaella Di Cagno , Francesco Mazzacane , Carlo G Rizzello , Olimpia Vincentini , Marco Silano
DOI: 10.1021/JF101513R
关键词:
摘要: One hundred and three strains of lactic acid bacteria, isolated from various food ecosystems, were assayed for β-glucosidase activity toward p-nitrophenyl-β-d-glucopyranoside substrate. Lactobacillus plantarum DPPMA24W DPPMASL33, fermentum DPPMA114, rhamnosus DPPMAAZ1 showed the highest activities selected as mixed starter to ferment soy milk preparations, which mainly differed chemical composition, protein dispersibility index, size dimension. The made with organically farmed soybeans (OFS) was best preparation. All grew well in OFS milk, reaching almost same values cell density (ca. 8.5 log cfu/mL). After 96 h fermentation starter, contained 57.0 μM daidzein, 140.3 genistein, 20.4 glycitein, 37.3 equol. Fermented nonfermented milks used vitro assays on intestinal human Caco-2/TC7 cells. mil...
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