HYDROLYSIS OF ISOFLAVONE PHYTOESTROGENS IN SOYMILK FERMENTED BY LACTOBACILLUS AND BIFIDOBACTERIUM COCULTURES

• Published in: Journal of food biochemistry Vol. 34; no. 1; pp. 1 - 12
• Main Authors: CHEN, TONG RONG, SU, RUI QI, WEI, QUE KING
• Format: Journal Article
• Language: English
• Published: Malden, USA Malden, USA : Blackwell Publishing Inc 01.02.2010; Blackwell Publishing Inc; Wiley
• Subjects: Aglycones; Bifidobacterium longum; Biological and medical sciences; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Isoflavone; Lactic acid bacteria; Bifidobacterium; Eubacteria; Soybean milk; Bifidobacteriaceae; Fermented product; Flavonoid; Hydrolysis; Phytoestrogen; Polyphenol; Actinobacteridae; Actinobacteria; Bacteria; Lactobacillaceae; Bifidobacteriales; Lactobacillus
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2009.00254.x

This study evaluated the hydrolysis of isoflavones in soymilk fermented at 37C for 48 h by four different Lactobacillus and Bifidobacterium cocultures. The hydrolysis of isoflavone β-glucosides significantly increased (P < 0.05) the bioactive aglycones from 36 to over 90% of total isoflavones in soymilk fermented with any of the four Lactobacillus and Bifidobacterium cocultures as compared with unfermented soymilk. Compared with three other cocultures of Lactobacillus and Bifidobacterium, fermentation of soymilk with the Lactobacillus paracasei/Bifidobacterium longum cocultures yielded better isoflavone hydrolytic potential (Otieno-Shah index) and the highest β-glucosidase activity after 12 h of incubation. Isoflavones are known as phytoestrogens because they are present in soy products and have estrogen-like activity. During fermentation, the majority of glucoside isoflavones in soymilk are converted to bioactive aglycones via microorganism-derived β-glucosidase. In human intestines, aglycone isoflavones are absorbed faster and in greater amounts than their glucosides. Using probiotic Lactobacillus and Bifidobacterium cocultures to ferment soymilk efficiently increases the bioactive aglycone concentrations. Hence, fermenting soymilk with this coculture could enhance the nutritional value of the product.