title: Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
abstract: This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02UC/L) at 25°C for 15h and stored at 4°C for 4days. After the fermentation and storage, the isoflavone and total phenolic contents were quantified by high performance liquid chromatography and spectrophotometry, respectively. The cell viability of lactic acid bacteria and yeast was evaluated. Fermentation promoted an increase of approximately 3log CFU/g cycles of the microorganisms and the storage process did not alter the aglycone isoflavones and total phenolic contents. The content of aglycone isoflavones increased 2-fold, and the total phenolic content increased 9-fold. Therefore, kefir-fermented soymilk is a good source of aglycone isoflavones and phenolics, since the content of these substances was increased significantly after the in vitro digestive system simulation of the product.
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: megsfernandes@gmail.com.
authors.forename: Meg
authors.initials: M
authors.lastname: da Silva Fernandes
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: fers.sanches@hotmail.com.
authors.forename: Fernando
authors.initials: F
authors.lastname: Sanches Lima
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: dr.danirod@gmail.com.
authors.forename: Daniele
authors.initials: D
authors.lastname: Rodrigues
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: cintiahanda@gmail.com.
authors.forename: Cintia
authors.initials: C
authors.lastname: Handa
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: marcelaferguelfi@gmail.com.
authors.forename: Marcela
authors.initials: M
authors.lastname: Guelfi
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: gassandra15@gmail.com.
authors.forename: Sandra
authors.initials: S
authors.lastname: Garcia
authors.affiliation: Londrina State University, Department of Food Science and Technology, 86051-990 Londrina City, Parana State, Brazil. Electronic address: elida@uel.br.
authors.forename: Elza Iouko
authors.initials: EI
authors.lastname: Ida
mesh_terms: D019149:Bioreactors; D004064:Digestive System / Q000737:chemistry*; D007529:Isoflavones / Q000032:analysis / Q000737:chemistry*; D000070716:Kefir / Q000032:analysis*; D010636:Phenols / Q000032:analysis / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*
chemical_list: D007529:Isoflavones; D010636:Phenols
keywords: 6″-O-Malonyldaidzin (PubChem CID: 9913968); 6″-O-Malonylgenistin (PubChem CID: 53398685); 6″-O-Malonylglycitin (PubChem CID: 23724657); Aglycone; Daidzein (PubChem CID: 5281708); Daidzin (PubChem CID: 107971); Functional; Genistein (PubChem CID: 5280961); Genistin (PubChem CID: 5281377); Glycitein (PubChem CID: 5317750); Glycitin (PubChem CID: 187808); In vitro digestive system; Kefir; Phenolic compounds