Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.
Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soymilk fermentation (37 degrees C, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were 7.4x108 -6.0x109 CFU/ ml, 3.8-4.5, and 0.59-0.70%, respectively. Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant (p<0.05). The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in beta- glucosidase activity during fermentation. About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h.
Chun
Jiyeon
J
Department of Food Science and Technology, Sunchon National University, Sunchon, Korea.
Jeong
Woo Ju
WJ
Kim
Jong-Sang
JS
Lim
Jinkyu
J
Park
Cheon-Seok
CS
Kwon
Dae Young
DY
Choi
Induck
I
Kim
Jeong Hwan
JH
D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D016984:Enterococcus faecium / Q000254:growth & development / Q000378:metabolism; D005243:Feces / Q000382:microbiology*; D005285:Fermentation; D005960:Glucosides / Q000378:metabolism*; D006801:Humans; D006868:Hydrolysis; D007529:Isoflavones / Q000378:metabolism*; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D041942:Soy Milk / Q000378:metabolism*; D001617:beta-Glucosidase / Q000378:metabolism
D005960:Glucosides; D007529:Isoflavones; D019344:Lactic Acid; D001617:beta-Glucosidase