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Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties
... A diversity of microorganisms, including fungi, yeast, and lactic acid bacteria (LAB), are used for fermentation. According to previous reports, LAB fermentation can convert to fatty acids, amino acids, and isoflavones in fermentation substrates, which from linolenic acid, glutamic acid, and glycoside isoflavones to conjugated linoleic acid, γ-aminobutyric acid (GABA), and aglycone isoflavones (Lee et al., 2018;Lee et al., 2022). These converted compounds have health benefits such as anti-obesity, reduced blood pressure, and anti-diabetes (Chen et al., 2018;Lee et al., 2018;Lee et al., 2022). ...
... According to previous reports, LAB fermentation can convert to fatty acids, amino acids, and isoflavones in fermentation substrates, which from linolenic acid, glutamic acid, and glycoside isoflavones to conjugated linoleic acid, γ-aminobutyric acid (GABA), and aglycone isoflavones (Lee et al., 2018;Lee et al., 2022). These converted compounds have health benefits such as anti-obesity, reduced blood pressure, and anti-diabetes (Chen et al., 2018;Lee et al., 2018;Lee et al., 2022). Especially, aglycones thus produced are easily digestible, easily absorbed in the body, and have higher bioavailability than glycosides Liu et al., 2023;Lu et al., 2024). ...
... Especially, aglycones thus produced are easily digestible, easily absorbed in the body, and have higher bioavailability than glycosides Liu et al., 2023;Lu et al., 2024). Also, the reported increase of functional components was higher in combination fermentation than in single LAB (Lee et al., 2018). ...
Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total phenolics, total flavonoids, and isoflavone-aglycones increased from dried IESLs (DrIESLs) to fermented IESLs (FeIESLs). Especially, oleic acid (53.4 → 113.1 mg/100 g, 2.1-folds), γ-aminobutyric acid (357.36 → 435.48 mg/100 g, 1.2-folds), niacin (19.0 → 130.6 mg/100 g, 6.9-folds), folic acid (9.7 → 25.5 mg/100 g, 2.6-folds), daidzein (270.02 → 3735.10 μg/100 g, 13.8-folds), and genistein (121.18 → 1386.01 μg/100 g, 11.4-folds) dramatically increased. Correspondingly, the antioxidant and digestive enzyme inhibitory activities increased. Therefore, solid-state lactic acid fermentation (SLAF) was suggested as a suitable technique for mass-processing IESLs. FeIESLs with SLAF have the potential to be utilized as a functional food.
... To date, food processing has long been recognized as an essential part of human health owing to the reduction of toxicity (or viral intoxication and threat of bacteria) in foods and natural materials [5,[15][16][17]. Various researchers and manufacturers have also focused on food processes related to potential beneficial health promoting properties [2,8,15,18,19]. In particular, recent studies have shown that effective food processing significantly improves the quality, safety, and nutritional value of food products through biochemical modification and biotransformation [14,[19][20][21]. Of note, that the ginseng plant has been extensively used in food processing due to efficient methods, such as germination, aging, fermentation, heat treatment, microorganism, and enzymatic hydrolysis [4,10,13,22,23]. ...
... Various researchers and manufacturers have also focused on food processes related to potential beneficial health promoting properties [2,8,15,18,19]. In particular, recent studies have shown that effective food processing significantly improves the quality, safety, and nutritional value of food products through biochemical modification and biotransformation [14,[19][20][21]. Of note, that the ginseng plant has been extensively used in food processing due to efficient methods, such as germination, aging, fermentation, heat treatment, microorganism, and enzymatic hydrolysis [4,10,13,22,23]. ...
... TPC and TFC were demonstrated according to the methods described by Lee [19], and MRP was measured using the non-enzymatic browning skill of Lertsiri [34]. First, TPC was evaluated colorimetrically using the Folin-Ciocalteu reagent. ...
This study was the first to document the fluctuations of nutritional constituents, antioxidant capacities, and physicochemical characteristics during the aging processes of red ginseng sprouts (RGS) and black ginseng sprouts (BGS) from dried ginseng sprouts (DGS). Total ginsenoside levels differed with 54.72 (DGS) → 57.15 (RGS) and 6.98 (BGS) mg/g, specifically, ginsenoside F2 and Rd2 in RGS remarkably increased with 1.97 → 5.88 and 2.41 → 5.49 mg/g, respectively. Phenolics increased dramatically as 297.02 → 1770.01 (6.0-fold); 1834.94 (6.2-fold) μg/g in DGS → RGS; BGS with abundance contents of benzoic acid (>15.3-fold), chlorogenic acid (>9.5-fold), and catechin (>4.2-fold), whereas amino acids markedly decreased (3686.81 → 1505.00; 364.64 mg/100 g), with arginine showing a significant decrease. Moreover, beneficial factors (total phenolic content: TPC; total flavonoid content: TFC; maillard reaction products: MRP) displayed increase tendencies (approximately 2.0-fold) with BGS > RGS > DGS, and antioxidant patterns significantly increased with potential capacities as follows: ABTS (48.3: DGS → 65.8: RGS; 70.2 %: BGS) > DPPH (18.5 → 44.6; 59.2 %) > hydroxyl (23.2 → 35.4; 39.9 %) > FRAP (0.6 → 1.8; 1.8 %) at 500 μg/mL. In particular, DNA protection exhibited excellent rates of 100 %, in the order of BGS (25 μg/mL) > RGS (50 μg/mL) > DGS (500 μg/mL). These findings suggest that processed ginseng sprouts can be excellent agents for natural antioxidants.
... At present, this species and its products have been widely consumed as food and used in commercial applications because of their nutritive and dietary properties in humans, such as anticancer [6], antioxidant [2,5], anti-obesity [10,11], antiatherosclerotic [12], and anti-inflammatory [6] abilities. Several researchers have demonstrated that the multiple beneficial functions of soybeans and their foods are associated with their phytochemical profiles and contents, including secondary metabolites of isoflavone (antioxidant, digestive enzyme inhibition) [2,5], saponin (BMP-2-induced bone formation, anticancer, anti-inflammatory) [1,6], phenolic acid (antidiabetes, antihypertension, antioxidant) [10,11], anthocyanin (antioxidant, anti-aging) [5], and pterocarpan (anti-atherosclerotic) [12], as well as primary metabolites of fatty acid, amino acid, and protein [2,5,13]. Among diverse metabolites, isoflavones are rich in biologically active phytoestrogens and divided into four chemical categories (malonyl glucoside, acetyl glucoside, glucoside, and aglycone), including β-glucoside-conjugated forms of three types ...
... TPC and TFC analyses were documented as the reported methods in previous work [13]. In measuring TPC, the stock solution (1.0 mg/mL) of sample was made with 50% methanol, and then the appropriately diluted sources were added to 1 N Folin-Ciocalteu agent (0.5 mL). ...
... The column oven temperature was maintained at 200 • C for 30 min, and the final temperature was increased to 230 • C at 2.5 • C/min. In addition, the inlet and detector temperatures were programmed Agronomy 2023, 13,2914 4 of 21 at 250 • C. These conditions were achieved by previously reported methods with a slight modification [5,23]. ...
With regard to obtaining valuable information on the development of new breeding lines and functional agents, the present study was the first to demonstrate variations in nutritional metabolites and biological properties in yellow soybeans at three growth years. Three metabolites (fatty acid, amino acid, isoflavone) exhibited significant differences between cultivars and growth years; specifically, linoleic acid, glutamic acid, and malonylgenistin displayed the highest average contents at 38.7 mg/g, 59.9 mg/100 g, and 992.6 μg/g, exhibiting predominant changes in the range of 21.6–61.2 mg/g, 34.3–113.3 mg/100 g, and 455.8–1778.9 μg/g, respectively. Moreover, the biofunctional effects differed remarkably in the order ABTS > α-glucosidase > DPPH at 500 μg/mL (50% methanol extracts). The TPC, TFC, DNA protection, and FRAP ratios also showed remarkable changes in cultivars across growth times. Interestingly, the Daepung cultivar may be considered an alternative source for the development of new soybeans and nutraceutical foods due to its high metabolites (average contents, fatty acid: 80.8 mg/g; amino acid: 353.8 mg/100 g; isoflavone: 4048.2 μg/g) and excellent beneficial activities (75.1% ABTS, 52.5% DPPH, 100% DNA protection, 73.1% α-glucosidase, 1.54 OD593 nm FRAP at 500 μg/mL). Our observations may contribute to providing valuable information on the relationship between metabolites and the biological properties of yellow soybeans.
... The content of genistein was higher in black soymilk than in daidzein when fermented. Lee et al. (2018), investigated the variations in isoflavone bioconversion in Lactiplantibacillus plantarum fermented soymilk hydrolysates and observed that glycoside isoflavones were reduced from 1570.01 µg/ g to 548.41 µg/g (mean 65%). Conversely, aglycone isoflavones were enhanced 7.7 times from 58.75 µg/g to 435.45 µg/g. ...
... , investigated the bioconversion of linoleic acid to CLA in Lactiplantibacillus plantarum IMAU60042-fermented soymilk and found that 122.4 µg/g of fermented soymilk was the conversion ability of Lactiplantibacillus plantarum IMAU60042 with a 58% CLA conversion rate. Similarly, Lee et al. (2018), supplemented soymilk with safflower oil (0.5% to 1.0%) and examined the changes in conjugated linoleic acid (CLA) in Lactiplantibacillus plantarum fermented soymilk hydrolysates. The authors reported dramatic changes in CLA contents, especially cis-9 and trans-11 isomers, which increased from non-detected (ND) to 0.74 mg/g and 1.18 mg/g, while cis-12 and trans-10 isomers slightly increased (ND to 0.17 mg/g) in fermented samples. ...
... Enhanced AOA (Lee et al., 2018) Here HFD = High fat diet, SCFA = Short chain fatty acid, BGL = Blood glucose level, AOA = Antioxidant activity. ...
The rising interest in plant-based formulations and ethical concerns associated with animal-based products has led to an increased consumption of soymilk. This review explores research trends in soymilk and its fermentation to enhance our understanding and encourage further investigation. Various strategies for transforming conventional soymilk into functional soymilk are discussed, including fermentation, germination, probiotic immobilization, ultrasound, metabolic engineering, and nanotechnology. Functional soymilk, enriched with bioactives like peptides, aglycone isoflavones, γ-amino butyric acid (GABA), conjugated linoleic acid (CLA), carotenoids, and vitamins (B2, B6, B9, and B12), demonstrates improved nutritional value. The review also examines medicinal potential of fermented soymilk-based products, including their ability to treat diabetes, combat cancer, improve gut health, prevent osteoporosis, and reduce obesity. Probiotic bacteria play a vital role in enhancing the functionality and health benefits of fermented soymilk. Innovative probiotics offer the opportunity to produce functional soymilk that caters to consumer needs and provides positive health properties.
... Intestinal microbes in the body metabolize them after ingestion. They are absorbed in the form of aglycones, so that only a portion of the intake is absorbed by the body [6][7][8][9]. On the other hand, the aglycone form has been reported to have higher digestive stability, bioactivity, and bioavailability than the glycoside [10]. ...
... The isoflavone content of the extract was analyzed by using high-performance liquid chromatography (HPLC; Agilent 1200 HPLC System, Agilent Technologies Inc., Waldbronn, Germany) according to Lee et al. [7]. The Lichrophore 100 RP C18 (LichroCART 125-4, 5 μm, 125 mm × 4 mm; Merck KGaA, Darmstadt, Germany) column was used for the stationary phase of the isoflavone binding, and the mobile phase solvent consisted of 0.2% acetic acid in water (solvent A) and 0.2% acetic acid in acetonitrile (solvent B). ...
... The extracts' α-glucosidase and pancreatic lipase inhibitory activities were tested according to a method that was adopted from Lee et al. [7]. In brief, 30 μL of the extract, 50 μL of 1 U/mL α-glucosidase or pancreatic lipase, and 50 μL of 200 mM sodium phosphate buffer (pH 6.8) were added to the test tube and were allowed to pre-react at 37 °C for 10 min. ...
The present study documents the changes in the γ-aminobutyric acid (GABA), the total phenolic (TP), total flavonoid (TF), and isoflavone contents, the antioxidant activities and the digestive enzyme inhibition during the solid lactic acid fermentation of isoflavone-enriched soybean leaves (IESLs) with starters Lactiplantibacillus plantarum P1201 and Levilactobacillus brevis BMK184. The contents of glutamic acid (GA) and GABA remained almost unchanged during fermentation with P1201. In contrast, the contents of GABA increased from 144.24 to 173.09 and 175.59 mg/100 g, and the contents of GA decreased from 43.68 to 18.26 and 11.25 mg/100 g during the IESLs’ fermentation with BMK184 and the combined use of P1201 + BMK184, respectively. The total isoflavone content decreased during fermentation, but the isoflavone aglycone levels increased; in fact, the levels of daidzein and genistein were the highest after the use of P1201 + BMK184 (2265.57 μg/g) and BMK184 (1055.27 μg/g), respectively, at 72 h of fermentation. Correspondingly, the DPPH (90.90%), the ABTS (91.09%), and the hydroxyl (74.88%) radical scavenging activities, the ferric reducing/antioxidant power (2.45), as well as the α-glucosidase (49.86%) and pancreatic lipase (37.30%) inhibition activities exhibited their highest levels after fragmentation with P1201 + BMK184.
... Our findings are consistent with the data of the previous studies [1,30]. In particular, numerous studies have reported a positive correlation between potential antioxidant activities with the TP and TF contents and MR products [1,22,35]. Therefore, we suggest that these elements including TP and TF contents and MR products have radical scavenging activities and reducing power. ...
... Based on the above data, the antioxidant properties of MCG showed significant differences with the increased ratios during aging and fermentation processes. In previous reports, the antioxidant effects of edible and medicinal plants (including soybean, ginseng, MCG sprouts, etc.) increased with thermal and fermentative processes [1,11,22]. Fermented ginseng seeds with Bacillus subtilis, Pediococcus pentosaceus, and Lactobacillius gasseri had higher antioxidant activity than unfermented ginseng seeds [9]. Jung et al. [33] reported that the antioxidant activity was dramatically increased when black ginseng was fermented by Saccharomyces cerevisiae than the control (unfermentation) black ginseng. ...
... (St. Louis, MO, USA) as described previously in Hwang et al. and Lee et al. [15,22]. ...
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.
... The ethanol extracts of the fermented rice beans exhibited the highest DPPH (17.1 μmol Trolox per g) and ABTS (185.5 μmol Trolox per g) scavenging activities and FRAP (28.8 μmol Trolox per g), followed by the water extracts of the fermented rice beans (13.3, 138.3, and 21.0 μmol Trolox per g, respectively), the ethanol extracts of the unfermented rice beans (6.9, 38.6, and 15.2 μmol Trolox per g), and the water extracts of the unfermented rice beans (3.9, 29.0, and 10.1 μmol Trolox per g). Many studies have focused on radical scavenging effects as an antioxidant model due to the steady repetition and high degree of accuracy of such effects [37]. The DPPH scavenging activity of methanol extracts of chickpeas fermented by Bacillus sp. was found to be higher than that of unfermented chickpeas [6]. ...
... Moreover, the ethanol extracts of unfermented or fermented rice beans showed a higher level of antioxidant activity than the water extracts in the present study ( Table 3). The phenolic compounds of fermented foods are directly associated with the antioxidant activity [37]. Rice beans contain various phenolic acids, with 14 compounds detected in ethanol extracts and 10 compounds detected in aqueous extracts [19]. ...
... The α-glucosidase inhibitors have the potential to manage type-2 diabetes [24]. Polyphenols are known to be inhibitors of α-amylase and α-glucosidase [37]. It has been reported that rice beans exhibit excellent antidiabetic potential [13]. ...
The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans (Vigna umbellata) fermented by Bacillus amyloliquefaciens. The fermentation conditions were optimized on the basis of the fibrinolytic activity. Under the optimal fermentation conditions, the fibrinolytic activity reached a maximum of 78.0 FU∙g⁻¹ (4890 IU∙g⁻¹, fibrin plate method). The contents of peptides (which increased from 2.1 to 10.9 g per 100 g), total phenolics (from 116.7 to 388.5 mg gallic acid per 100 g), total flavonoids (from 235.5 to 354.3 mg rutin per 100 g), and anthocyanin (from 20.1 to 47.1 mg per 100 g), as well as the superoxide dismutase activity (from 55.3 to 263.6 U∙g⁻¹) in rice beans were significantly increased after fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) free radical scavenging activities and ferric reducing antioxidant power (FRAP) of fermented rice beans were 1.9–4.8 times higher than those of unfermented rice beans. Moreover, fermentation induced an increase in the dipeptidyl peptidase Ⅳ (DPP-Ⅳ) inhibition, α-glucosidase inhibition, and anticoagulant activities of rice beans. Rice beans fermented by Bacillus amyloliquefaciens may serve as a functional food with potential benefits for the prevention of thrombotic diseases.
... Therefore, this result was judged that because the plant cell walls' glycosides are degraded to form aglycone, phenol, and flavonoid compounds by hydrolytic enzymes like β-glucosidase, decarboxylase, and esterase or microbial acids that are produced by yeast and bacteria during fermentation (Park, Park, & Chang, 2019). It was reported that fermentation of soybean foods using Bifidobacterium longum, Lactiplantibacillus plantarum, and Levilactobacillus brevis corresponded to a decrease in the concentration of glycoside as the fermentation process progressed (Hwang et al., 2021;Lee et al., 2018b;. Since the fermentation period of CDJ was almost half that of the HDJ, glycoside bioconversion to aglycones was lower in CDJ, in line with the previous study, that glucoside, malonyl glucoside, and acetyl glucoside decreased and aglycone increased during the fermentation period (Kwak, Son, Chung, & Kown, 2015). ...
... These values were relatively high than by Shukla et al. (2016). Previous studies have shown a positive relationship between increased concentrations of isoflavone aglycones in soybean related fermented extracts and inhibition of α-glucosidase and pancreatic lipase (Lee et al., 2018b;Lee, Hwang, Son, & Cho, 2019;. In this study, the contents of aglycones were higher in the HDJ extracts. ...
In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and isoflavone profiles were analyzed using gas chromatograph-mass spectrometer (GC-MS) and high performance liquid chromatography (HPLC), respectively. The major bacterial genus in 1HDJ and 2HDJ was Bacillus (97.5%), while in 3HDJ and 4HDJ, it was Enterobacter (47.5%) and Pseudomonas (80%), respectively. Tetragenococcus was the main bacterial genus of CDJ. The Zygosaccharomyces genus among yeast was comparatively high in all samples. In all samples, glutamic acid predominated among the FAAs, and the 3-methyl butanal, benzeneacetaldehyde, and diallyl disulphide were major VFCs. CDJ contained higher levels of isoflavone-glycoside and total phenolics. Except for 3HDJ and 4CDJ, the isoflavone-aglycone and total flavonoid contents were higher in HDJ. The correlation between bacterial genus and metabolited of doenjang showed that Tetragenococcus was closely related to glutamic acid, Bacillus was related to aglycones and ammonia, and Pseudomonas was highly related to isovaleric acid. While, correlation between yeast genus and metabolited of doenjang confirmed that Candida, Hanseniaspora, and Saccharomyces were related with furfural, benzeneacetaldehyde, and 3-methyl butanal, respectively. The results of this study can be utilized as basic data for the industrialization and development of doenjang.
... The characteristics of lactic acid bacteria play a crucial role in the quality of fermented products (Vlahopoulou, Bell, &Wilbey, 2010). Studies had reported that fermented soymilk can be produced by different strains, including Lactiplantibacillus plantarum (Lee et al., 2018), Streptococcus thermophiles with Lactobacillus helveticus (Champagne, Tompkins, Buckley, & Green-Johnson, 2010), and Lacticaseibacillus paracasei (Menezes et al., 2018), but the differences in stability, sensory and digestion of soymilk produced by different strains have not been studied. ...
... After intestinal digestion, fermented soymilk had significantly higher antioxidant activity than soymilk (P < 0.05). Previous studies had shown that fermented soybean beverages hydrolyzed by protease showed stronger antioxidant activity than unfermented sample (Fernandes et al., 2017;Lee et al., 2018). The results showed LAB fermentation could enhance the antioxidant capacity of soymilk, which may be due to the increased content of total flavonoids and total phenols by LAB fermentation (Voss et al., 2020). ...
LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of soymilk fermented by different Lactic acid bacteria (LAB). The results showed that fat content of L.plantarum-S (0.77g/100mL) was the lowest, which proved that L.plantarum had a significant effect on lipid degradation, the protein content of L.delbrueckii-S (23.01mg/mL) was higher. L.delbrueckii-S and L.paracasei-S were more acceptable to people, as well as high overall ratings. L.paracasei fermented soymilk has better suspension stability and smaller particle size. The fermented soymilk showed higher free amino acids (FAA) content, peptide content and stronger antioxidant activity than soymilk after digestion. The soymilk fermented by L. plantarum contained higher FAA content and L.delbrueckii contained the highest peptide content compared with other strains. L.acidophilus-S and L.rhamnosus-S showed stronger DPPH scavenging rate and FARP, which were 57.03% and 52.78% stronger than unfermented soymilk, respectively. These results may be provided a theoretical basis for the strain screening of fermented soymilk.
... Kadar genistein soyghurt mengalami peningkatan sebesar 72 -77% pada tiap formula, adapun kadar daidzein soyghurt mengalami peningkatan sebesar 39 -49% pada setiap formula. Hasil ini sesuai dengan penelitian Lee (2018) 22 , peningkatan kadar genistein dan daidzein pada fermentasi susu kacang kedelai adalah masing-masing sebesar 73% dan 42%. ...
... Kadar genistein soyghurt mengalami peningkatan sebesar 72 -77% pada tiap formula, adapun kadar daidzein soyghurt mengalami peningkatan sebesar 39 -49% pada setiap formula. Hasil ini sesuai dengan penelitian Lee (2018) 22 , peningkatan kadar genistein dan daidzein pada fermentasi susu kacang kedelai adalah masing-masing sebesar 73% dan 42%. ...
Background: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.
Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.
Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.
Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).
Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.
ABSTRAK
Latar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt.
Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.
Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.
Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).
Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.
... In another research, increasing the LA amount reduced the CLA levels, indicating the role of LA in decreasing the antibacterial effect (Lin et al., 1999). Lee et al. (2018) evaluated the fluctuation of CLA content in soybean powder hydrolysate milk and fermented soybean hydrolysate milk by adding different amounts of safflower oil to the samples and found that when the optimum supplemental concentration of safflower oil was exceeded, CLA conversion did not change significantly in the latter. Concerning soybean powder hydrolysate, in the current study, the CLA content was reduced up to a certain amount of LA. ...
... Concerning soybean powder hydrolysate, in the current study, the CLA content was reduced up to a certain amount of LA. Therefore, we deduced that kefir containing 0.5% LA was appropriate for the fermentation of LAB in this product, consistent with the results of Lee et al. (2018). The reason for this toxic effect may be related to the structure of fatty acids and their isomers. ...
Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.
... Limón et al. (2015) also observed a decrease in flavonoid content after kidney bean fermentation with L. plantarum ATCC 14917 strain [6]. Lee et al. (2018) indicated that the total flavonoid content in soybeans was not significantly affected by the fermentation process and genetics of L. plantarum P1201 strain leading to there was no increase in content like polyphenol content [25]. ...
... Flavonoid content decreased from the early stages of fermentation though a significant difference compared to initial time was not recorded (p > 0.05) (Fig. 3). Limón et al. (2015) also observed a decrease in flavonoid content after kidney bean fermentation with L. plantarum ATCC 14917 strain [6]. Lee et al. (2018) indicated that the total flavonoid content in soybeans was not significantly affected by the fermentation process and genetics of L. plantarum P1201 strain leading to there was no increase in content like polyphenol content [25]. ...
Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin 15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65–70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ±
4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the
supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.
... Soybean (Glycine max (L.) Merrill) provides an excellent dietary protein source and is considered as a suitable food matrix for microbial fermentation. In fermented soybean-based foods, LABs have the potential to biotransform isoflavones and produce bioactive peptides to improve various functional properties, such as antioxidative, antimicrobial, antihypertensive and antiproliferative activities (Lee et al., 2018;Sanjukta & Rai, 2016). Since LABs are generally auxotrophic for several amino acids, in order to obtain those they cannot synthesize, they establish a proteolytic system that hydrolyzes proteins into peptides and free amino acids (Raveschot et al., 2018). ...
... The relatively small reduction in daidzin content cannot account for the much larger increase in daidzein content, suggesting that acetyl-and malonyl-daidzin were probably converted to daidzin, non-enzymatically, because of their thermolability (Kudou et al., 1991). The conversion of isoflavone glucosides to aglycones by microbial fermentation has been well-characterized and our findings are consistent with those reports (Fei et al., 2017;Lee et al., 2018). ...
The use of Schleiferilactobacillus (S.) harbinensis M1 as a starter culture, has been shown to improve the organoleptic quality of fermented soymilk, but its contribution to nutrient transformation and health-related functionality remains unclear. This study characterized the biotransformation of carbohydrates, isoflavones, proteins and free amino acids, as well as the antioxidant and antiproliferative activities of soymilk fermented by S. harbinensis M1. After fermentation, soybean carbohydrates were mainly converted into lactic acid (76.68 mmol/L) and acetic acid (8.19 mmol/L), isoflavone glucosides (daidzin and genistin) were partially converted to aglycones (daidzein and genistein). Soybean proteins were extensively hydrolyzed into oligopeptides and free amino acids, and the soluble peptide fraction (451-189 Da) increased from 4.6% to 86%. Whole-genome sequencing of S. harbinensis M1 revealed a 3,592,195 bp circular chromosome with 53.02% (G+C) content and 3,375 coding genes. Metabolic prediction revealed the enzymes required for carbohydrate/pyruvate metabolism and isoflavone biotransformation. The whole proteolytic system was predicted, including peptide transport system and 66 genes encoding proteinases/peptidases. S. harbinensis M1 significantly (p < 0.05) improved the antioxidant activity and antiproliferative effects of soymilk against HepG2/MCF-7 cells. These findings suggest that S. harbinensis M1 can be used as a proteolytic starter-culture to make functional fermented foods.
... Aqueous extracts made from the ethanol of Kochujang samples have an average 29.6% inhibitory efficacy against α-glucosidase, according to Yang et al. 44 . When fermenting soymilk with Lactobacillus plantarum P1201 and testing for antioxidant and digestive enzyme inhibitory characteristics, Lee et al. 45 noticed changes in the concentrations of conjugated linoleic acid and isoflavones. In comparison to SPHM (soybean powder hydrolysate milk) extracts, all fermented soybean powder hydrolysate milk (FSPHMs) had higher α-glucosidase inhibitory activity. ...
Tungrymbai is an ethnic fermented soy food that is popular amongst the Meghalaya’s Khasi and Garo tribes. In our
study, we tried to standardise the traditional fermented soy product with well-characterised Lactobacillus cultures and
studied its bio-functionalities. Tungrymbai, a fermented soy product, was prepared and studied for up to eight days for its
biofunctional properties, total phenolic contents, isoflavone bioconversion, and anti-inflammatory activity on cell culture
study during the storage study. Two lactic acid bacteria, namely K4E (Lacticaseibacillus rhamnosus KX950834.1) and
K14 (Lactobacillus helveticus KU644578.1), were used for the preparation of the Tungrymbai. The storage study of
Tungrymbai was carried out for eight days and was sampled every two days for further analysis. The sensory scores were
greater than six up to day 6, whereas beyond that point, the scores began to decline. The pH of the Tungrymbai decreased to
5.34 with an increase in storage time, whereas the acidity increased to 0.054% lactic acid. The LAB counts were found to be
highest during the initial time of the study (7.83±0.33 log CFU/mL). The maximum level of ACE inhibitory activity was
noted during the initial day of the study to be 56.70±1.35%. Anti-diabetic activities such as α-glucosidase, α-amylase, and
anti-lipase activities were performed for Tungrymbai. The greatest level of α-amylase inhibition was 34.07±2.31% observed
during the initial time of the study, whereas α-glucosidase inhibitory activity was found highest on the eighth day of the
study to be 37.67±1.24%, and lipase inhibitory activity increased with an increase in storage time up to the sixth day of the
study (22.23±0.18%), which significantly decreased on the eighth day of the study. Antioxidative activity was found highest
on the sixth day of the study, i.e., 73.65±0.54%. The total phenolic content of Tungrymbai decreased with an increase in
storage time and was found to be highest on the initial day at 2.08±0.031mg/mL. Aglycone isoflavones, i.e., Daidzein and
Genistein were estimated for Tungrymbai, where Diadzein content decreased with an increase in storage time, while
Genistein content increased up to the fourth day of the study as 38.16±4.84%, which was significantly decreased on the sixth
and eighth days of the study, respectively. MTT tests revealed that the lowered dosage of Tungrymbai exhibited no
cytotoxicity in Raw 264.7 macrophages cell line.
... 3,4 The nutraceutical properties of soybeans are linked to their primary and secondary metabolites, which include saponin, triterpene, phenolic acid, flavonoid, protein, phytosterols, fatty acid and oil. [5][6][7][8] Soybeans are also highly significant from a medicinal perspective. India is the world's fifth largest grower of soybeans and the sixth largest user of soybeans. ...
Soybean is scientifically known as Glycine max . It belongs to the Fabaceae family. It consists of a lot of bioactive phytochemicals like saponin, phenolic acid, flavonoid, sphingolipids and phytosterols. It also owns excellent immune‐active effects in the physiological system. Soy and its phytochemicals have been found to have pharmacological properties that include anticancer, antioxidant, anti‐hypercholesterolaemic, anti‐diabetic, oestrogenic, anti‐hyperlipidaemic, anti‐inflammatory, anti‐obesity, anti‐hypertensive, anti‐mutagenic, immunomodulatory, anti‐osteoporotic, antiviral, hepatoprotective, antimicrobial, goitrogenic anti‐skin ageing, wound healing, neuroprotective and anti‐photoageing activities. Present study has been designed to set standard pharmacognostical extraction method, complexation of compounds, qualitative evaluation through phytochemical screening, identification by TLC, physicochemical properties, solubility profile, total phenolic, flavonoid content as well as analytical evaluation or characterisation like UV and FT‐IR of methanolic extract of G. max . The final observations like physicochemical properties such as total ash value, LOD and pH were recorded. Phytochemical screenings show the presence of flavonoid, alkaloid, saponin, carbohydrate, tannins, protein, gums and mucilage, fixed oils and fats. The results were found significant. Further in silico studies proved creatinine and euparin to be potent wound healing agents.
... μg/ml and 198.72 μg/ml, respectively, of which 165 μg/mL and 180 μg/mL were CLA1. In other subsequent works, it has been shown that soy milk fermented by CLA-producing L. plantarum P1201 is enriched with both CLA and flavonoids and possesses some functional properties such as antioxidant activity and positive modulation of lipid metabolism [117,169]. ...
The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.
... It is well recognized that the presence of isoflavone aglycones, such as daidzein, glycitein, and genistein, is what gives soybeans their health benefits because they are absorbed more quickly by humans than isoflavone glucosides. Furthermore, according to numerous research, the bioconversion of isoflavone aglycones by bacteria in fermented soybean meals such soy milk, soy yogurt, Cheonggukjang, and Doenjang results in larger amounts of these compounds than isoflavone glucosides [167]. ...
The hallmarks of type 2 diabetes (T2D) include peripheral insulin resistance and insulin insufficiency. Given the significance of T2D as a major public health concern, the goal of this review article is to highlight the role of bioactive properties of soybeans in the prevention, control, and management of the disease. This study examined how bioactive molecules from soybeans modulate key enzymes that affect T2D. A systematic search of electronic databases such as PubMed and Google Scholar was conducted to find relevant original studies or non-original peer-reviewed papers published on the subject. Keyword combinations such as “Soy OR soybeans”, “Soybeans AND anti-inflammatory”, “Soybeans AND anti-oxidative”, and “Soybeans AND antidiabetic” were used in the search. A search was also conducted on all the key enzymes and bioactive molecules mentioned in the review. A total of 194 articles published in English were selected. Both in vivo and in vitro experiments, and human clinical trials have proven a marked efficacy of these bioactive molecules in suppressing the key enzyme biomarkers that modulate T2D pathogenesis. Based on empirical research, the consumption of soybean products and ingredients is associated with a lower incidence of T2D. These findings will contribute to the present understanding of the therapeutic potential of soy-derived compounds. However, this study does not capture the individual variances to these biomolecules; hence, there is the need for more future pharmacokinetic studies to better understand potential interactions, safety, and more efficacy concerns.
... Higher antioxidant activity of fermented plant-based milks may be attributed to the increase of phenolic compounds due to the release of phenolics through β-glucosidase activity of starter cultures during fermentation as well as intracellular antioxidants including superoxide dismutase, catalase, glutathione peroxidase, and peptides of starter microorganisms [162][163][164][165]. Furthermore, Marazza et al. [166] showed that increased concentrations of aglyconated isoflavones in Lactobacillus rhamnosus CRL981-fermented soy milk contributed to reducing blood glucose, serum cholesterol, and triacylglycerol levels in diabetes mice. The strong inhibitory activities of saponins, phenolics, and flavonoids on both α-glucosidase and pancreatic lipase enzymes are the underlying mechanism of reduced glucose and triacylglycerol levels caused by fermented soy milks [167]. The other health benefits of fermented plant-based milks include the prevention of cardiovascular and inflammation-related diseases; reduction of hyperlipidemia, and high-fat dietinduced liver injury [168][169][170]. ...
Plant-based food analogs are becoming more common for numerous reasons. However, agricultural practices have raised environmental concerns, forcing planet-friendly food choices to nourish growing populations. Plant-based foods are believed to be healthy and nutrient-rich, however, their compositions substantially vary from meat, seafood, and dairy products. Plant-based foods are rich in phenolics, flavonoids, and other bioactives that improve health, while animal-based foods provide high protein with balanced amino acid distributions and a range of minerals and vitamins. Analog foods should fulfill the nutritional needs of customers who mostly consume these products. This can be accomplished via direct inclusion of target compounds, bio-enrichment via fermentation, or incorporation of various botanicals or fruits into formulations. On the other hand, the bioavailability of these macro- and micronutrients should be examined to assure comparable nutrition. Therefore, comprehensive fortification strategies must be developed with multiple parameters in mind in order to effectively meet the dietary requirements of individuals who consume plant-based foods for daily nutrition. This chapter discussed the pros and cons of a plant-based diet and well-known strategies used for fortification of plant-based foods.
... Te content of favonoids in the prefermentation period mainly has the following two reasons: one is that the enzyme β-glucosidase produced by Lactobacillus can hydrolyze favonoids. Te second may also be that some favonoids are modifed into other substances, such as favonol glycosomes [31]. In the late stage of fermentation, the content of favonoids in the fermentation broth tends to remain stable, which may be because in the late stage of fermentation, microbial metabolism stopped, enzyme activity was not high, or the favonol glycosum was hydrolyzed into favonoids with the fermentation process. ...
The primary active components of plant ginseng are saponins, and rare saponins play a specific antitumor action. In this study, Lactobacillus that can efficiently transform rare saponins were screened as fermentation strains of ginseng enzymes. The fermentation process was optimized to investigate the changes in various biochemical indicators and antioxidant activities of the enzymes before and after fermentation. The results showed that Lactiplantibacillus plantarum had the highest conversion efficiency for diol saponins, among which the content of rare ginsenoside-CK increased by 256%. The optimum optimizing method was a 1 : 1 : 10 ratio of ginseng extract/concentrated apple juice/water, fermentation time of 16 days, initial pH of 6.0, fermentation temperature of 37°C, and sterilization amount of 1.0%. The contents of rare ginsenoside-Rh1, ginsenoside-F2, ginsenoside-Rg3, and ginsenoside-CK increased by 18.48%, 135.73%, 343.03%, and 441.80%, respectively, and the process was stable and controllable. After fermentation, the scavenging rates for hydroxyl radical, DPPH radical, and superoxide anion radical were increased by more than 9%, and new organic acids were produced. In general, this study established an efficient, stable, and controllable ginseng fermentation process to improve the rare saponin content and biological activity of ginseng enzymes, which can provide new ideas for traditional Chinese medicine and medicinal health food in China.
... The fermentation process increased the antioxidant activity of fermented soybean foods, such as tofu, doenjang, and soymilk [39,40]. Generally, the fermentation period of household doenjang was longer than that of the commercial doenjang [18], but the radical scavenging activities of the HDJs was not significantly greater than that of the CDJs. ...
In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (CDJ), were assessed and compared. The values of pH 5.14–5.94 and acidity 1.36–3.03%, indicated a similar level in all doenjang. The salinity was high in CDJ at 12.8–14.6%, and the protein contents (25.69–37.54 mg/g) were generally high in HDJ. Forty-three species were identified from the HDJ and CDJ. The main species were verified to be Bacillus amyloliquefaciens (B. amyloliquefaciens), B. amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus sp. and Bacillus subtilis. Comparing the ratios of isoflavone types, the HDJ has an aglycone ratio of >80%, and 3HDJ indicates a ratio of isoflavone to aglycone of 100%. In the CDJ, except 4CDJ, glycosides account for a high proportion of more than 50%. The results of antioxidant activities and DNA protection effects were variedly confirmed regardless of HDJs and CDJs. Through these results, it is judged that HDJs have a variety of bacterial species compared to CDJs, and these are biologically active and converted from glycoside to aglycone. Bacterial distribution and isoflavone contents could be used as basic data.
... This study demonstrated increased isoflavone aglycone daidzein and genistein concentration and β-glucosidase activity. Lee et al. [42] also discovered an increased daidzein and genistein concentration of several cultivars of fermented soybean powder hydrolysate milk by L. plantarum P1201 for 48 h at 35 • C. Current findings were higher than the results reported by Hati et al. [7], which found the daidzein and genistein concentration in soy milk fermented with several L. rhamnosus and L. casei strain for 12 h at 37 • C was around 0.81-0.98 mg·100 mL −1 and 1.13-1.93 ...
Black soybeans contain high antioxidant compounds such as isoflavone but mainly in glucoside form, with low antioxidant activities. Fermentation by lactic acid bacteria (LAB) can enhance the antioxidant properties, but its ability is strain-dependent. This study aims to study the ability of Indonesian indigenous LAB, Lactiplantibacillus plantarum WGK 4, Streptococcus thermophilus Dad 11, and Lactiplantibacillus plantarum Dad 13, to enhance the antioxidant properties during black soy milk fermentation. Fermentation was carried out at 37 °C for 24 h. Viable cell, acid production, Folin–Ciocalteu assay, antioxidant activity (DPPH), isoflavone aglycone daidzein and genistein, and β-glucosidase activity were measured every six hours. All LAB strains could grow well during the fermentation of black soy milk. Lactiplantibacillus plantarum WGK 4 produced the highest acid (1.50%). All three LAB strains could enhance antioxidant activity (DPPH) from 24.90% to 31.22–38.20%, followed by increased isoflavone aglycone. All strains could increase daidzein and genistein content, ranging from 61% to 107% and 81% to 132%, respectively. All three Indonesian indigenous LAB enhanced antioxidant properties of black soy milk relatively at the same level and potentially could be used as a starter culture of black soy milk fermentation.
... CLAs have anti-tumor, antiatherosclerosis, immune system regulation, and lipid-lowering physiological functions (Nicolosi et al. 1997, Munday et al. 1999, Pariza et al. 2001, Bhattacharya et al. 2006. Biosynthesized CLAs have superior safety compared to that of traditional chemical synthesis methods, and they have excellent application prospects in the fields of food and pharmaceutical industries (Xie et al. 2017, Lee et al. 2018. As a substrate, LA can be bio-converted into three types of CLA isomers using Lactobacillus plantarum p-8, there are fatty acid hydratase (CLA-HY, EC 4.2.1.53), ...
In this study, the hydroxy fatty acid dehydrogenase CLA-DH from Lactobacillus plantarum p-8 and its four mutant variants were expressed in Escherichia coli Rosetta (DE3). UV spectrophotometry was employed to verify the catalytic power of the purified CLA-DH to convert ricinoleic acid into 12-oxo-cis-9-octadecenoic acid in the presence of oxidized nicotinamide adenine dinucleotide (NAD+). The optimum reaction temperature for CLA-DH was 45°C, with a maintained stability between 20°C and 40°C. The optimal pH for CLA-DH catalytic activity was 6.0–7.0, with a maintained stability at a pH range of 6.0–8.0. In addition, Fe3+ promoted enzyme activity, whereas Cu2+, Zn2+, and Fe2+ inhibited enzyme activity (P < 0.05). The Km, Vmax, Kcat, and Kcat/Km of CLA-DH were determined as 2.19 ± 0.34 μM, 2.06 ± 0.28 μM min−1, 2.00 ± 0.27 min−1, and 0.92 ± 0.02 min−1μM−1, respectively. Site-directed mutagenesis and molecular dynamics simulations demonstrated that both Tyr156 and Ser143 residues play significant roles in the catalysis of CLA-DH, and its solubility is affected by Lys160 and Asp63. Moreover, Gas chromatography determined that recombinant CLA-DH could be successfully applied to Conjugated linoleic acids production.
... Fermentation using lactic acid bacteria can increase isoflavones in the aglycon form of genistein and daidzein. Several studies have shown that lactic acid bacteria have the enzyme β-glucosidase which can hydrolyze glycosidic bonds between isoflavones and carbohydrates [6,7,8]. ...
... All samples were dried at 55 • C for 3 days, pulverized, and stored at −20 • C. For ethanol extraction, 100 mL of 50% ethanol was added to 10 g of each sample and extracted at 300 rpm for 12 h. The extracts were filtered at 0.45 µm and lyophilized at −70 • C. The extract preparation process was standardized as previously described [17,18]. ...
Endotoxin-induced acute liver injury is mediated by an excessive inflammatory response, hepatocellular oxidative stress, and apoptosis. Traditional medicinal plants have been used to treat various disorders. Platycodon grandifloras (PG) has been shown to be beneficial in relieving cough and asthma and to have anti-tumor, anti-inflammatory, anti-diabetic activities. The pharmacological action of PG is mainly due to saponins, flavonoids, phenolic, and other compounds. However, raw PG exhibits some side effects at high doses. Here, we extracted raw PG with varying fermentation methods and examined its anti-inflammatory effect and associated signaling kinases in Raw264.7 cells. Then, we investigated the effect of fermented black PG (FBPG) on endotoxin-induced liver injury. Mice were administered FBPG orally at 1 h before the lipopolysaccharide and D-galactosamine (LPS/GalN) injection and sacrificed after 5 h. Black PG (BPG) and FBPG showed a significant reduction in pro-inflammatory cytokines and extracellular nitric oxide (NO); p-38 and ERK signaling was involved in reducing inducible NO synthase in Raw264.7 cells. Consistently, FBPG attenuates LPS/GalN-induced liver injury; plasma ALT and AST, hepatic necrosis, pro-inflammatory cytokines, apoptosis, and lipid peroxidation were all reduced. In conclusion, PG extracts, particularly FBPG, play anti-inflammatory, antioxidant, and anti-apoptotic roles, alleviating endotoxin-induced acute liver injury. Processing raw PG into FBPG extract may be clinically useful by improving the pharmacologically active ingredients and reducing the required dosage.
... Conversely, linoleic acid (C18:2n-6c) content after TPC (54.0 g/100 g) was about 17% higher than in unfermented soymilk and 28% higher, on average, than after DC, without any significant influence of the storage time. Lee et al. [27] reported similar linoleic acid contents (32.9-59.9 mg/g) in some soybean powders. ...
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress.
Graphical abstract
... These isomers have recently been recognized as the main CLA isomers with several health-promoting properties [1,47]. CLA2 is recognized as an anti-obesity product, while CLA1 is more likely to be in charge of anti-inflammatory in human studies [3,[48][49][50]. Table 1 displays the concentration of total CLA in 72 h (For more details, refer to Table S2). ...
In this study, conjugated linoleic acid (CLA) was produced using Lactobacillus plantarum in biofilm reactors with different carbon sources (glucose, lactose or a combination of glucose-lactose (1:1)). Presence of metal support in reactors resulted in high biofilm formation by L. plantarum. Two isomers of CLA were identified in fermentation broths; a) cis-9, trans-11 C18:2 (CLA1) as the predominant isomer (22.12 µg/mL), and b) trans-9, trans-11 C18:2 (CLA2) (14.96 µg/mL). Further analyses showed that depending on the carbon source used for the growth of L. plantarum in biofilm reactors, the amount of biomass and CLA production changed. Results indicated that by using combined lactose-glucose (1:1) as carbon source in biofilm reactors, the highest biomass (3.66 g/L) and the maximum concentration of CLA (37.08 µg/mL) were obtained. Scanning electron microscopy of the support used within the fermentation showed that the highest biofilm accumulation on the metal support was associated with the broth supplemented with combined glucose-lactose. This study suggested a high capacity of immobilized L. plantarum on the metal support to produce high quantity of CLA isomers with the use of combined glucose-lactose.
In this study, Lacticaseibacillus paracasei LAB47 (LAB47) and Levilactobacillus brevis WCP02 (WCP02) were selected for the fermentation of isoflavone-enriched soybean leaves (IESLs) according to their survival capability under artificial gastric acid, β-glucosidase activity, γ-aminobutyric acid (GABA) production ability, and isoflavone contents. The strain ratio and fermentation duration with LAB47 and WCP02 for IESLs were 1:1 (per 2.5%, v/v) with a fermentation time of 72 h. Finally, the fermented IESLs (FIESLs) were compared with the raw and steamed IESLs (RIESLs and SIESLs, respectively) to determine the fatty acids, free amino acids, isoflavones, antioxidant activities, digestive inhibitory activities, and DNA protection capacity. The contents of total fatty acids (1295.67 mg/100 g), GABAs (101.39 mg/100 g), total phenolics (33.73 gallic acid equivalents mg/g), total flavonoids (13.93 rutin equivalents mg/g), and isoflavone aglycones (2588.85 μg/g) were higher in FIESLs than in RIESLs and SIESLs. In addition, the IC50 inhibition of glucosidase (2.85 mg/mL) and pancreatic lipase (4.38 mg/mL) and DNA damage protection activities were superior in FIESLs than in RIESLs and SIESLs. Therefore, FIESLs with LAB47 and WCP02 increased the phytochemical and antioxidant activities of IESLs and may be used as functional foods.
Food allergies (FA) are a major concern for health. Currently, strictly avoidance of specific allergic foods is the main approach, which will affect nutrient intake. The aim of this study was to prepare a special diet (fermented soymilk, FSM) with anti-food allergy effects. Lactobacillus acidophilus and Lactobacillus plantarum subsp. plantarum were used for fermentation, and fructo-oligosaccharides (FOS) and grape seeds extract (GSE) were added as prebiotics and polyphenol supplements, respectively. Furthermore, the active components, hyaluronidase inhibition assay in FSM and its intervention in the degranulation of KU812 cells induced by OVA were evaluated. The results showed that FSM was rich in a variety of bioactive compounds with anti-allergy properties, and the inhibition rate of hyaluronidase of FG-FSM beverage was up to 87.35%, showing a robust anti-allergic efficacy. Moreover, the FSM, to some extent, could inhibit the degranulation of KU812 cells. The addition of GSE could significantly inhibit the inward flow of Ca2+, and FG-FSM could also effectively reduce the release of related inflammatory media such as TNF-α and IL-6. These findings suggested that FG-FSM had the potential as a healthy beverage with anti-food allergy properties, which could provide a novel alternative for the individuals afflicted by food allergies.
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
Background
Fermentation, an ancient production method ingrained in the history of human civilization, has been extensively employed to enhance the biological activity of Chinese herbal medicine (CHM), notably its antioxidant capacity. Higher antioxidant capacity of fermented CHM (FCHM) is evidenced by elevated free radical and reactive oxygen species scavenging capacity, increased expression of antioxidant enzymes, and activated Nrf2 signal pathway, making it widely applicable in the field of food and medicine.
Scope and Approach
In this study, the scientific value of antioxidant properties of fermented herbs in the food and medicine field was explored. We comprehensively reviewed the techniques used in fermenting CHM, the microorganisms involved, and the benefits conferred by fermentation. Next, we delved into the functional and sensory advantages of incorporating FCHM in food, mainly focusing on its antioxidant properties, as well as its therapeutic role in diverse diseases including neuroinflammation, colitis, cardiovascular disease, systemic inflammation, diabetes, and cancer. Finally, we illustrated the application and prospective advancements of fermented herbs in the domain of synthetic biology and nanoparticle technology.
Key Findings and Conclusions
This review is of great significance in the development of herbal medicine formulations exhibiting elevated antioxidant activity and in advocating for the integration of FCHM in the realms of the food industry and medicine.
The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be biologically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some seafoods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demonstrated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activities, including hydration, dehydration, and isomer-ization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a microbial food culture. Thus, in this review we critically analyzed the literature produced in the last ten years with the aim to highlight the potentiality as well as the optimal conditions for CLA production by L. plantarum. Evidence was provided suggesting that the use of appropriate strains of L. plantarum, as a starter or additional culture in the production of some fermented foods, can be considered a critical factor in the design of new CLA-enriched functional foods.
Increasing demand for the production and use of non‐dairy products has resulted from the rapid increase of vegetarian and lactose‐intolerant populations. In this study, non‐dairy yoghurt was developed from soybeans using microencapsulated starter culture consisting of Levilactobacillus brevis and Saccharomyces cerevisiae isolated from kombucha based on spray drying and freeze drying techniques using 20% maltodextrin (MD) and gum Arabic‐maltodextrin mixture (GA‐MD) as carriers. Scanning electron microscopy revealed high integrity and effective microbial protection within the carrier matrices, especially for freeze‐dried samples with L. brevis density being in the range of 6.1–6.4 log CFU/g. During 21‐day storage of microcapsules at 4 °C, L. brevis density decreased to 4.4–5.1 log CFU/g for all carriers while GA‐MD was incapable of preserving its viability at 30 °C. Meanwhile, the soybean‐based yoghurt was produced using these four microcapsules as active dry starter culture for the investigation of warm incubation/curd formation and subsequent refrigeration. Regarding warm incubation, in contrast to conventional yoghurt, there was no drop in pH or total acidity over the first 7–8 h of storage, followed by their sudden decline which led to the curd formation in the next hour at pH and total acidity of 5.42–5.75 and 2.29–3.06 g lactic acid/L respectively. Furthermore, GA‐MD samples exhibited more severe syneresis and surface cracks than MD during refrigeration in which the hardness and gumminess of yoghurt increased over time. Electrophoresis results also confirmed the proteolytic activity of lactic acid bacteria and yeast on β‐conglycinin and glycinin fractions of soy proteins.
Black soybean (Glycine max (L.) merrill) (Sukhothai 1 species) is the plant with high protein content and suitable for protein hydrolysate production and can be developed to functional food ingredient. This research aimed to study the effect of alcalase enzyme treatments for the optimal condition of black soybean hydrolysate. The two operating parameters were designed using 2 Factorial experiment with 2 center points which were enzyme concentration (0.25-0.75%) and digestion times (3-6 h). Their individual and combined effect on 6 responses were investigated such as degree of hydrolysis, peptide, total protein, amino acid, total phenolic content, ABTS radical scavenging activity (ABTS) and ferric-reducing
antioxidant power (FRAP). Peptide molecular weight of all sample were in range 10-20 kDa. The result of response surface analysis showed that the enzyme concentration and digestion time were related to the degree of hydrolysis and amino acid content. Increasing the enzyme concentration and digestion time increased degree of hydrolysis and amino acid content. In addition, the observed values in the responses had low error when compared with the predicted values. The optimal condition was enzyme concentration 0.70% with the digestion time 5.60 h. Black soybean protein hydrolysate had ABTS radical scavenging activity (ABTS) (0.31 mg/ml), ferric-reducing antioxidant power (FRAP) (0.72 mg/ml), small peptide molecular weight and could be developed to food ingredient for a functional food product.
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. In vitro antioxidant experiments and the analysis of H2O2-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by H2O2, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.
In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipeptidyl peptidase IV (DPP- IV) and advanced glycation end products (AGEs) formation were conducted using 70% ethanol (EtOH) extraction of freeze-dried soymilk yogurt. Soymilk yogurt produced using Weissella confusa TOKAI 2 showed the highest inhibition rate in the α-amylase inhibition assay, while soymilk yogurt produced using Lactiplantibacillus plantarum TOKAI 17 showed the highest inhibition rates in the α-glucosidase and DPP-Ⅳ inhibition assays, respectively. Soymilk yogurt produced using Streptococcus macedonicus TOKAI 4 showed the highest inhibitory activities in Nω-(carboxymethyl) arginine (CMA) and Nε-(carboxymethyl) lysine (CML) formation, respectively. Furthermore, soymilk yogurt prepared using Lb. plantarum TOKAI 17 and Lactiplantibacillus pentosus TOKAI 35 exhibited higher proportions of aglycone isoflavones than soymilk and showed a higher fluorescent AGEs inhibitory activity than that of soymilk (p < 0.05). Interestingly, the inhibition assay assessing fluorescent AGEs formation using isoflavones indicated that aglycone-type isoflavones, such as genistein and daidzein, had higher inhibitory activities than that of glycosides (p < 0.05). These results indicate that soymilk yogurt produced using Lb. plantarum TOKAI 17 and Lb. pentosus TOKAI 35 had inhibitory effects on α-glucosidase, DPP-Ⅳ, and AGEs formation in vitro, and that aglycone isoflavones might inhibit the formation of fluorescent AGEs.
The main objectives of this research was to demonstrate fluctuations of compositional constituents and antioxidant effects in aging (AGS) and fermentation (FAGS) processes regarding beneficial qualities of food industry from dried ginseng sprouts (DGS). Moreover, our wok is the first to compare the influential factors on antioxidant and physicochemical properties. Total amino acids (4537 → 2129→2450 mg/100g) and volatiles (3538 → 1015→325 ng/g) decreased considerably during DGS→AGS→FAGS processes, specifically, arginine (2490 → 1034→1351 mg/100g) and β-farnesene (1940 → 202→19 ng/g) showed the predominant decrease rates. Total ginsenoside contents also decreased with 37.39 → 33.83→34.52 mg/g, however, the deglycosilated ginsenoside F2 (2.15 → 3.56→4.59 mg/g, 2.1-fold) and compound K (CK) (0.75 → 2.98→4.07 mg/g, 5.4-fold) increased with high variations. Interestingly, ginsenoside Re decreased with the highest variation rate (6.47 → 2.45→1.53 mg/g, 4.2-fold). The antioxidant capacities increased remarkably with approximately 2 times in DGS→AGS→FAGS steps as follows: ABTS assay > DPPH assay > hydroxyl radical scavenge > FRAP at 1000 μg/mL. In particular, processed ginseng sprouts were observed high values of total phenolic content (TPC) (2.4 → 4.9→5.5 GAE/g), total flavonoid content (TFC) (0.5 → 0.9→1.3 RE/g), and of maillard reaction products (MRP) (2.0 → 2.8→2.9 OD420nm) than DGS. Our results suggest that AGS and FAGS may be utilized as potential candidates on beneficial compositions and natural antioxidants for functional foods.
In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.
Antioxidants are essential in maintaining physical health as they reduce the adverse effects caused by free radical attacks. Free radicals involve in many oxidation processes in the body and may lead to malfunctions of tissues, resulting in degenerative diseases. This article comprehensively reviews the possible mechanisms of lactic acid bacteria (LAB) in increasing the antioxidant capacity of fermented foods and the mechanisms of the resulted antioxidant compound in terminating oxidation chain reactions. During food fermentation, LAB could produce antioxidant compounds, increase their bioavailability, or perform both processes simultaneously. Phenolic compounds are the primary antioxidants in plant-based foods. LAB could improve the bioavailability of phenol-based antioxidant compounds by increasing the solubility, converting isoflavone glucosides to aglycones or both. In proteinaceous foods, LAB hydrolyzes parent proteins into smaller fractions, including peptides or free amino acids. Some peptides are known as bioactive peptides owing to antioxidant activity and hence, increase the antioxidant capacity of fermented foods. Exopolysaccharides (EPS) produced by LAB also show antioxidant activity. Production of organic acids, such as lactic acid and acetic acid, change the environmental pH that influences the radical scavenging activity of some compounds. An increase in antioxidant capacities of foods through LAB fermentation supports the development of fermented foods as a part of functional foods that can provide additional health benefits beyond their basic nutritional functions.
The purpose of the scientific monograph was to investigate fat, cholesterol and fatty acids in the muscles of the shoulder and leg obtained from lambs in the system of grazing in the conditions of Slovakia. Samples of shoulder and leg muscles were obtained from a lamb of a cross Tsigai and Suffolk male with a carcass weight of 30 kg and 7 months of age. The lambs were fed on grazing on the farm. Samples of 13 shoulder muscles and samples of 11 leg muscles were used for chemical analysis. Chemical analysis of the samples was performed according to Fourier transform infrared spectroscopy (FT-IR).
The biochemical modification using microorganisms had an excellent functional values. This research was the first to investigate changes in nutritional components (ginsenosides, flavonols, and phenolic acids) and biological properties (antioxidant and anti-inflammatory) of mountain-cultivated ginseng sprouts (MCGS) during the aging (AMCGS) and fermentation (FAMCGS) processes. Total ginsenosides were considerably reduced (45.1 → 4.9 → 31.7 mg/g) in the 50% ethanol extracts of processed ginseng sources, while flavonol and phenolic acid contents increased with 586.0 → 746.2 → 898.7 and 192.5 → 312.0 → 367.4 μg/g, respectively. Especially, ginsenoside Rg2 (3.4 → 4.6 mg/g, 1.5-fold), Rg3 (1.0 → 2.9 mg/g, 2.9-fold), compound K (0.6 → 6.3 mg/g, 10.5-fold), epigallocatechin (53.9 → 146.1 µg/g), and ferulic acid (nd → 62.4 µg/g) exhibited remarkable increase rates. The antioxidant abilities significantly increased with approximately 20% for MCGS → AMCGS → FAMCGS processes, followed by ABTS > DPPH > hydroxyl > FRAP. The inhibitions on inflammatory mediators were also observed about 2-fold higher activities with increasing order as NO > MCP-1 > IL-6 > TNF-α in AMCGS and FAMCGS than MCGS.
Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health-promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.
This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.
This study evaluated changes in γ-aminobutyric acid (GABA), isoflavones, and antioxidant activities during fermentation of soy-powder milk (SPM) by Lactobacillus brevis WCP02 and Lactobacillus plantarum P1201 starters. The levels of glutamic acid (GA) were significantly increased during first 24 h of SPM (100.38 → 290.13 mg/100 g) then decreased after 72 h of SPM to 177.91 mg/100 g. The GABA contents obviously increased from 32.05 mg/100 g to 76.22 mg/100 g between 0 and 72 h of SPM. Levels of isoflavone-glycosides, including daidzin, glycitin, and genistin, significantly decreased (746.23 → 24.04 μg/g, 183.52 → 76.00 μg/g, and 980.72 → 10.08 μg/g, respectively), as levels of isoflavone aglycones, such as daidzein, glycitein, and genistein, significantly increased (52.03 → 577.01 μg/g, 12.95 → 66.48 μg/g, and 38.62 → 462.42 μg/g, respectively) during fermentation of SPM. The antioxidant activity and inhibitory effect on digestive enzyme (1 mg/mL) also considerably increased during fermentation of SPM: DPPH (30.23 → 88.50%), ABTS (59.71 → 74.54%), and hydroxyl (65.51 → 76.10%) radical scavenging activities and pancreatic lipase (8.00 → 34.53%) and α-glucosidase inhibition (12.38 → 45.38%) activities.
High Pressure Processing (HPP) and High Intensity Pulsed Electric Fields (HIPEF) are non-thermal processing technologies used for obtaining safe and high-quality foods and beverages. In the present work, the changes on both the concentration and the bioaccessibility of isoflavones from treated (thermally and non-thermally) and untreated soymilk-based beverages were evaluated. Thermal treatment (TT) was applied at 90 °C for 1 min, HPP: 400 MPa at 40 °C for 5 min and HIPEF: 35 kV cm⁻¹ with 4 μs bipolar pulses at 200 Hz for 1800 μs. Later, beverages were subjected to an in vitro gastrointestinal digestion for obtaining the bioaccessibility. Thermal and non-thermal processing increased the isoflavone concentration up to 25–26% in TT and HIPEF treated beverages, and up to 38.52% in HPP treated. After in vitro digestion, the concentration of isoflavones in non-thermally processed beverages was higher (70.55% for HIPEF and 98.77% for HPP) than that TT processed (18.52%). HIPEF processing and HPP increased the isoflavone bioaccessibility up to 35.40 and 47.32%, respectively, regarding the untreated product. These results demonstrate that both non-thermal processing technologies HIPEF and HPP are suitable for obtaining high quality and nutritious beverages by improving their isoflavone bioaccessibility.
According to the proposed definition by FAO/WHO, probiotics must be alive and abundant once ingested. However, during recent years, new definitions are added to the probiotic terminology such as ‘paraprobiotics’ (dead/inactive cells of probiotics) and ‘postbiotics’ (healthful metabolites of probiotics), because findings have shown that dead cells (intact or ruptured) could also show significant health impacts on human. However, mentioned terms are not accurate and impressive enough to reflect the intended meanings regarding all states of probiotic benefits and it seems that a disturbance and confusion in probiotic glossary has been occurred. As a result, a new terminology based on a new efficient approach and conceptualization is needed for a global agreement and usage. In the present paper, we are honored to propose such terminology to provide mentioned comprehensive approach and terminology for all aspects of probiotic benefits. We are proposing three main classes of probiotic including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic’ (PP) referring to viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic’ (GP) referring to dead/nonviable cell, in the forms of intact or ruptured (GPI or GPR). Each of these classes are classified into two groups based on their site of action/impact: internal (in vivo) or external (in vitro).
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF). Results showed that total protein, vitamin B1, vitamin B2, and β-carotene of WSF increased after fermentation. Fermented whole soybean flour (FWSF) showed higher essential amino acids contents and essential amino acid index. There was no significant change in ash, Fe, Ca, Zn, and K content (P > 0.05). SSF treatment caused a significant decrease in lipids, crude fibre, and antinutritional factors (lipoxygenase-1, lipoxygenase-3, trypsin inhibitor, and urease) (P < 0.05). Seven phenolic acids were detected and increased significantly after fermentation (P < 0.05). Concerning the isoflavones, the contents of genistein, daidzein, and glycitein significantly increased (P < 0.05). Fermentation of soybeans considerably increased radical (DPPH and hydroxyl) scavenging activities and ferrous ion chelating ability. These results indicated that SSF was a promising approach to enhance both the nutritional value and bioactivity of WSF.
The objective of this research was to access the determination of metabolite profiles and antioxidant properties in the leaves of green perilla (Perilla frutescens), where these are considered functional and nutraceutical substances in Korea. A total of 25 compositions were confirmed as six phenolic acids, two triterpenoids, eight flavonoids, seven fatty acids, and two glucosides using an ultra high performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS) technique from the methanol extract of this species. The individual and total compositions exhibited significant differences, especially rosmarinic acid (10), and linolenic acids (22 and 23) were detected as the predominant metabolites. Interestingly, rosmarinic acid (10) was observed to have considerable differences with various concentrations in three samples (Doryong, 6.38 μg/g; Sinseong, 317.60 μg/g; Bongmyeong, 903.53 μg/g) by UPLC analysis at 330 nm. The scavenging properties against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS radicals also showed potent effects with remarkable differences at a concentration of 100 μg/mL, and their abilities were as follows: Sinseong (DPPH, 86%; ABTS, 90%) > Bongmyeong (71% and 84%, respectively) > Doryong (63% and 73%, respectively). Our results suggest that the antioxidant activities of green perilla leaves are correlated with metabolite contents, especially the five major compositions 10 and 22–25. Moreover, this study may be useful in evaluating the relationship between metabolite composition and antioxidant activity.
Environmental effects on quantitative traits such as seed oil fatty acid composition in soybean [Glycine max (L.) Merrill] can significantly affect the performance of a given genotype when exposed to varying growing conditions. High linoleic acid oils have the potential to be used as raw materials for the production of polyols and polyurethane that can be used in automotive industry. The objectives of this study were: (1) to determine the sources of variation affecting seed oil fatty acids profiles; and (2) to evaluate stability of soybean genotypes with different fatty acids across different environments. Fifty-six soybean genotypes with altered fatty acid composition selected from two recombinant inbred line (RIL) populations segregating for saturated and linoleic acids were used along with commercial high yielding cultivars. All genotypes were evaluated in Southwestern Ontario, Canada, at three locations in 2008 and two locations in 2009 and data was collected for fatty acid composition as well as other seed and agronomic traits. Combined analysis of variances showed significant location and genotype x location effects for stearic and oleic acids. Genotype x environment effect was significant for unsaturated fatty acids plus seed oil and protein concentrations. The effect of genotype x year was significant for unsaturated fatty acids. Stability analyses using Francis and Kannenberg’s mean-cv stability, Shukla’s stability variance statistic (σ2), and Lin and Binns cultivar superiority measure (CSM) identified genotypes E-49 and E-14 as being superior for high linoleic and low saturated fatty acids oil production for potential use in the automotive industry.
Ethanol extracts, dried powders and fibres (total and soluble fibre) of the tropical red algae Kappaphycus alvarezii, Kappaphycus striatus and Eucheuma denticulatum were analysed for their effect on lipase and α-amylase activity using turbidimetric method and dinitrosalicylic acid (DNS) assay, respectively. The nutrient composition analyses were determined using standard methods. The ethanol extract of dried K. striatus (Ks-III) showed the highest reduction in lipase activity with 92 % inhibition followed by seaweed powders (K. alvarezii (Ka-III), K. striatus (Ks-III) and E. denticulatum (Ed-III)) with average inhibition of 60 %. Soluble fibres of K. alvarezii (Ka-V) and E. denticulatum (Ed-V) showed significant inhibition with 60 and 57 % reduction, respectively. Only the ethanol extract of fresh E. denticulatum (Ed-I) showed 88 % inhibition of α-amylase. Nutritional component analyses showed that all three seaweeds are low in crude fat, suggesting the possible use of seaweed as a dietary supplement and for potential weight and glycaemia management
Isoflavones are phenolic compounds widely distributed in plants and found in a high percentage in soybeans. They have important biological properties and are regarded as potential chemopreventive agents. The aim of this study was to verify the preventive effect of two soy isoflavones (genistein and daidzein) by a micronucleus assay, analysis of GST activity, and real-time RT-PCR analysis of GSTa2 gene expression. Mutagens of direct (doxorubicin) and indirect (2-aminoanthracene) DNA damage were used. Hepatoma cells (HTC) were treated with genistein or daidzein for 26 h at noncytotoxic concentrations; 10 μM when alone, and 0.1, 1.0 and 10 μM when combined with genotoxic agents. The micronucleus test demonstrated that both isoflavones alone had no genotoxic effect. Genistein showed antimutagenic effects at 10 μM with both direct and indirect DNA damage agents. On phase II enzyme regulation, the current study indicated an increase in total cytoplasmic GST activity in response to genistein and daidzein at 10 μM supplementation. However, the mRNA levels of GSTa2 isozymes were not differentially modulated by genistein or daidzein. The results point to an in vitro antimutagenic activity of genistein against direct and indirect DNA damage-induced mutagenicity.
Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS(·+)) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH(·)) radical scavenging, Fe(3+)-Fe(2+) transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu(2+)) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical scavenging, superoxide anion radical (O (2) (·-)) scavenging, hydrogen peroxide (H(2)O(2)) scavenging, hydroxyl radical (OH(·)) scavenging, singlet oxygen ((1)O(2)) quenching assay and nitric oxide radical (NO(·)) scavenging assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods which are currently used for detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.
Although the beneficial effects of dietary soybean protein compared with animal proteins on plasma lipids, lipoproteins and atherosclerosis have been known for about 50 years, it has been uncertain whether these effects are due to its amino acid concentrations or other components in soybeans. To assess the effect of soybean protein's alcohol-extractable components (including the isoflavonic phytoestrogens genistein and daidzein) on plasma lipid and lipoprotein concentrations and to establish its lack of effect on the reproductive system, we fed 27 peripubertal male and female rhesus monkeys moderately atherogenic diets in which the source of dietary protein was a soy isolate (20% by weight), either containing phytoestrogens (also termed isoflavones) or with the phytoestrogens removed by alcohol extraction. The study was a crossover design with each period lasting for 6 mo. The phytoestrogen-intact soy protein (compared with the alcohol-extracted soy protein) had favorable effects on plasma lipid and lipoprotein concentrations, specifically by significantly reducing LDL+VLDL cholesterol concentrations in both males and females (approximately 30-40% lower), significantly increasing high density lipoprotein cholesterol (HDLC) concentrations for females (approximately 15% higher) and significantly lowering total plasma cholesterol (TPC):HDLC ratios (approximately 20% lower for males and 50% lower for females). The phytoestrogens had no adverse effects on the reproductive systems of either the males or females, as evaluated by reproductive hormone concentrations and organ weights at necropsy. Thus, the isoflavones in soy protein improve cardiovascular disease risk factors without apparent deleterious effects on the reproductive system of peripubertal rhesus monkeys.
Conjugated linoleic acid (CLA) exerts a strong positive influence on human health but intake of these fatty acids is typically too low, and increased consumption of CLA is recommended. A good way to raise the CLA content in the diet without a radical change in eating habits seems to be the enrichment of commonly consumed food products with CLA supplements. This study analyzed the total fatty acid content and the CLA isomer composition of 6 commercially available CLA-fortified dairy products during processing and 10 wk of refrigerated storage. Research was carried out by combining gas chromatography and silver-ion HPLC. The tested samples were a CLA oil supplement, and several skim milk dairy products fortified with the supplement (milk, milk powder, fermented milk, yogurt, fresh cheese, and milk-juice blend). The CLA oil supplement was added such that the consumer received 2.4 g/d of CLA by consuming 2 servings. The predominant isomers present, C18:2 cis-9, trans-11 CLA and C18:2 cis-10, trans-12 CLA, were in at a similar ratio, which ranged from 0.97 to 1.05. These major isomers were not significantly affected by processing but a decrease in total CLA in fresh cheese samples was detected after 10 wk of refrigerated storage. Refrigerated storage and thermal treatment resulted in significant decreases or disappearance of some of the minor CLA isomers and a significant increase of trans, trans isomers from both cis, trans, trans, cis, and cis, cis isomers especially in CLA-fortified milk powder but also in fermented milk, yogurt, and milk-juice blend.
To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA).
Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 microg ml(-1)) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 microg ml(-1) of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 microg ml(-1)).
The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 microg ml(-1)). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation.
The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.
Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0 log ± 0.1 log CFU/mL to 8.63 log ± 0.38 log CFU/mL during fermentation (37 °C for 48 h) (p<0.05) and decreased from 8.63 log ± 0.38 log CFU/mL to 7.14 log ± 0.21 log CFU/mL after storage (4 °C for 28 d) (p<0.05). Antibacterial activity against S. Typhimurium and E. coli O157: H7 was observed in fermented sweet lemon juice. Immediately after fermentation, pH, lactic acid and antioxidant capacity of the samples increased, while glucose and fructose, total acidity, citric acid and phenolic decreased. During storage, phenolics, and antioxidant decreased in both fermented and non-fermented samples during storage. Moreover, the ascorbic acid was more stable in fermented juice compared to non-fermented juice. Fermentation of sweet lemon juice could improve the chemical as well as antibacterial properties of the juice.
The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties. Taurine content of jerky samples was found to increase with an increase in ultrasonic frequencies for cultured samples. No significant changes in colour values were observed for ultrasound pre-treated and control samples. Interactive effects of culture treatment, drying and ultrasonic frequency were observed. This study demonstrates that the nutritional profile of beef jerky can be improved through the incorporation of L. sakei.
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The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes at non-conventional conditions, which include high pressure, electric fields and ultrasound. These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this work focuses on the use of these technologies at sub-lethal levels, since the aim is the microbial growth and fermentation under these stress conditions. At these sub-lethal conditions, the microbial strains develop specific genetic, physiologic and metabolic stress responses, possibly leading to fermentation products and processes with novel characteristics. In some cases, these modifications can represent considerable improvements, such as increased yields, productivities and fermentation rates, lower accumulation of by-products and/or production of different compounds. Although several studies report the successful application of these technologies during the fermentation processes, the information on this subject is still scarce and poorly understood. For that reason, the present review paper intends to assemble and discuss the main findings reported in the literature so far, aiming to stimulate the interest and to encourage further developments in this field.
Antioxidant-rich plant foods can inhibit starch and lipid digestions that are relevant to diabetes management. Two high-antioxidant black legumes, black soybean (Glycine max) and black turtle bean (Phaseolus vulgaris), belonging to two different genera were used to investigate their capacity against digestive enzymes. Phenolic substances were compared in crude, semi-purified extracts (semi-purified by XAD-7 column), and fractions (fractionationed by Sephadex LH-20 column) from these two legumes. In addition, their antioxidant capacities and abilities to inhibit digestive enzymes were characterized. Results showed that Fraction V from black soybean was the most effective (IC50: 0.25 mg/ml) against α-amylase; Fraction V from black turtle bean was the most potent (IC50: 0.25 μg/ml) against α-glucosidase; Fraction IV from black turtle bean was the most powerful (IC50: 76 μg/ml) against lipase. Of the pure phenolic compounds tested, myricetin showed the highest inhibition of α-amylase, α-glucosidase and lipase (IC50: 0.38 mg/ml, 0.87 μg/ml and 15μg/ml, respectively).
In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of 35°C, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and 61.39 μg/g, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.
Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19, 24 and cheese isolates: L. rhamnosus C2, C6 and L. casei NCDC 17, 297) @1.0% for 24 h at 37°C. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used, but nevertheless are significantly higher than those found in unfermented soymilk. Thus, soymilk was supplemented with 2.0% whey protein concentrate 70 (WPC70). WPC70 enhances the bacterial growth in soy milk medium and also increases the antioxidative activity and proteolysis activity of these six probiotic lactobacilli cultures. Antioxidative activity was measured following three methods (ABTS, DPPH and FRAP). L. rhamnosus C6 strain showed maximum antioxidative activity and proteolytic activity as well as reduced polyphenol content among these six lactobacilli cultures. However, soy based probiotic foods can be nutritionally beneficial with these health benefits.
This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 mu g/g), followed by yellow (2393.41 mu g/g), and black soybeans (2373.97 mu g/g), with brown soybeans showing the lowest value (1821.82 mu g/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 mu g/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.
β-Carbolines are bioactive pyridoindole alkaloids occurring in foods, plants and the human body. Their activity as hydroxyl radical (OH) scavengers is reported here by using three different methods: deoxyribose degradation, hydroxylation of benzoate and hydroxylation of 2'-deoxyguanosine to give 8-hydroxy-2'-deoxyguanosine (8-OHdG) as assessed by RP-HPLC (MS). Fenton reactions (Fe(2+)/Fe(3+) plus H2O2) were used for OH generation, and the radical increased in the presence of ascorbic acid or 6-hydroxydopamine as pro-oxidants. β-Carbolines were scavengers of OH in the three assays and in the presence of pro-oxidants. Tetrahydro-β-carboline-3-carboxylic acids were active against the hydroxylation of 2'-deoxyguanosine. β-Carbolines reacted with hydroxyl radicals (OH) affording hydroxy-β-carbolines, whereas tetrahydro-β-carbolines gave oxidative and degradation products. On the basis of IC50 and reaction rates (k), β-carbolines (norharman and harman), and tetrahydro-β-carbolines (tetrahydro-β-carboline, 1-methyltetrahydro-β-carboline and pinoline) were good OH radical scavengers and their activity was comparable to that of the indole, melatonin, which is an effective hydroxyl radical scavenger and antioxidant.
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In spite of the reported probiotic effects, Bifidobacterium bifidum BGN4 (BGN4) showed no β-glucosidase activity and failed to biotransform isoflavone glucosides into the more bioactive alycones during soy milk fermentation. To develop isoflavone biotransforming BGN4, we constructed the recombinant B. bifidum BGN4 strain (B919G) by cloning the structural β-glucosidase gene from B. lactis AD011 (AD011) using the expression vector with constitutively active promoter 919 from BGN4. As a result, B919G highly expressed β-glucosidase and showed higher β-glucosidase activity and heat stability than the source strain of β-glucosidase gene, AD011. The biotransformation of daidzin and genistin compounds using the crude enzyme extract from B919G was completed within 4 h, and the bioconversion of daidzin and genistin in soy milk during fermentation with B919G also occurred within 6 h, which was much faster and higher than AD011. The incorporation of β-glucosidase producing Bifidobacterium strain in soy milk could lead to a production of fermented soy milk with elevated amount of bioavailable forms of isoflavones as well as the indigenous probiotic effects of the Bifidobacterium strain.
It has been investigated the CLA content and fatty acid profile of several commercial Spanish plain fermented milks (FM) by direct methylation. Direct methylation avoids extraction procedures and so reduces solvent consumption, being cost efficient and environmentally friendly, whereas free of interferences due to solvent affinity. Regular yogurt and FM containing probiotic bacteria were investigated. High-fat, full-fat and low-fat types were tested (samples included FM with probiotic bacteria and FM with regular yogurt cultures). CLA content in FM ranged from non-detected to 93.33 mg/100 g. Neither the fat content of FM nor the presence of probiotics affected the CLA content (% of total fatty acids). Regarding CLA content per serving size of FM only fat content was positively correlated with CLA.
The changes in the β-glycosidase activity, total phenolic contents, isoflavone contents, and antioxidant activities during the fermentation cheonggukjang by Bacillus amyloqufiecens MJ1-4 with and without garlic were investigated. The levels of total phenolic and isoflavone-malonylglycoside, -acetylglycoside, and -aglycone contents increased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) ABTS radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay results increased, but isoflavone-glycoside levels decreased during cheonggukjang fermentation. The levels of total phenolic and total isoflavone contents and the antioxidant activities were higher in cheonggukjang fermented without garlic (CFWOG) than in cheonggukjang fermented with garlic (CFWG) after 24 h of fermentation, but they were lower in CFWOG than in CFWG after 72 h of fermentation. In particular, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 15.18 mg/g, 264.4 μg/g, 16.4 μg/g, and 31.1 μg/g after 72 h of fermentation in CFWG which showing 82.89% in DPPH radical scavenging activity, 106.32% in ABTS radical scavenging activity, and 1.47 (OD593 nm) in FRAP assay, respectively. From these results, we suggest that the high antioxidant activity of CFWG might be related to the markedly higher levels of total phenolic contents, isoflavone-malonylglycosides, -acetylglycosides, and -aglycones achieved during fermentation.
The aim of the present research was to determine an optimal acid hydrolysis condition using drying oven and microwave assisted methods to estimate isoflavone contents by RP-HPLC in soybean. All isoflavone glucosides were completely converted to their aglycones at 120 min for drying oven and 50 min for microwave. Optimal extraction time of the highest isoflavone aglycone content after acid hydrolysis was achieved in 3 h. These results indicated that the optimised hydrolysis and extraction conditions of isoflavones in soybean were: soybean (1 g) hydrolysed by 10 ml of 1 N HCl at 100 °C for 50 min using microwave assisted acid hydrolysis method, and then 15 ml of EtOH was added to the mixture which leaved alone for 3 h at room temperature for complete extraction. Thus, microwave is an easy, consumed less time, and reliable acid hydrolysis method to estimate soybean isoflavones in comparison with drying oven method.
The study aimed to evaluate the antioxidant activity (in vitro) of vegetable oils containing conjugated linolenic acid (CLnA) isomers such as α-eleostearic and punicic acid and also to evaluate the comparative effectiveness of these vegetable oils due to presence of cis–trans isomers in variable amount. Different in vitro methods were used to evaluate the free radical scavenging activity, hydroxyl radical scavenging activity, metal chelating activity and reducing activity of oils at different concentrations of CLnA isomers such as 125, 250 and 375 μg/mL. Inhibition on lipid peroxidation was evaluated by measuring thiobarbituric acid responsive substance (TBARS) and conjugated diene formation at 125 and 250 μg/mL concentrations of CLnA. Both the oils showed potent free radical scavenging activity at 375 μg/mL concentration. In contrary, these oils showed higher hydroxyl radical scavenging, metal chelation and reducing activity at lower concentration i.e. 125 μg/mL. TBARS formation and conjugated diene formation was lower i.e. inhibition of lipid peroxidation was maximum at 125 μg/mL of both CLnA isomers. Overall, both the oils showed better antioxidant activity at lower concentration due to better oxidative stability and bitter gourd oil showed more prominent antioxidant activity than snake gourd oil due to presence of higher trans content.
A potential probiotics Bacillus subtilis CS90 was isolated from Korean soybean paste (doenjang). Biotransformation of phytochemical contents, isoflavones, flavanols, and phenolic acids, during the fermentation of soybean fermented food cheonggukjang by a potential probiotics B. subtilis CS90 was investigated. The levels of isoflavone aglycones, flavanols, and gallic acid increased, while the β-glucosidase and esterase activities, isoflavone glycosides (except for acetylglycosides), and flavanol gallates contents decreased. Total isoflavone content slightly decreased after 60h of fermentation, while total flavanol and phenolic acid content increased. The highest levels of daidzein (aglycone type) and acetyldaidzin (glycoside type) were recorded after 48h of fermentation. However, the total contents of glycosides, manolylglycosides, and flavanol-gallates decreased by about 80, 90, and 70% during 60h of fermenting cooked soybeans. In addition, the contents of total phenolic increased markedly from 253mg/kg to 9414mg/kg while the DPPH radical scavenging activity increased from 53.6 to 93.9% during this fermentation.
Inhibitory mode and anti-diabetic activities of the Carols muscadine extracts on the α-glucosidase and pancreatic lipase were investigated. The IC50 values of the muscadine and its seed methanolic extracts against the α-glucosidase were 1.92 and 1.53 mg/mL, and those against the lipase were 34.41 and 8.63 mg/mL, respectively, which indicated the muscadine possessed the strong anti-diabetes activity. Particularly, the ethyl acetate (EtOAc) extract fractions exhibited the highest inhibitory activities against both enzymes. Since most of the phenolic compounds existed in the EtOAc fractions, it is suggested that phenolic compounds may be the main source against the α-glucosidase and pancreatic lipase. Twelve individual phenolics were identified by HPLC-MS. Ellagic acid and quercetin exhibited much stronger anti-diabetic activities among the selected phenolic standards. Besides, the extracts and the phenolic standards obeyed the competitive mode in their enzymatic inhibitions.
The production of free fatty acids (FFAs) and conjugated linoleic acid (CLA) in probiotic dahi containing Lactobacillus acidophilus and L. casei during fermentation and 10d of storage at 4°C was evaluated and compared with control dahi. The total FFAs in terms of acid degree values significantly increased during fermentation and storage of both types of dahi samples. In addition, gas chromatographic analysis of FFAs showed that butyric and linoleic acids increased in the probiotic dahi compared to control dahi during fermentation and storage. Furthermore, the CLA content increased in probiotic dahi during fermentation and remained stable during storage, whereas no change was observed in the control dahi. Probiotic lactobacilli appeared to increase the production of FFAs by lipolysis of milk fat, and produced CLA by using internal linoleic acid, which may confer nutritional and therapeutical value to the product.
Many studies with conjugated linoleic acid (CLA) indicate that it has a protective effect against mammary cancer. Because dairy products are the most important dietary sources of CLA, we have investigated the CLA concentrations and additionally the fatty acid profiles and chemical composition of several commercial, traditional, Greek yogurts from different geographical origin. The fat content of yogurts was in the order of goat<cow<sheep. Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 and 0.433-0.976g CLA/100g fat. Low-fat milk yogurts showed lower values of c-9, t-11 CLA content on lipid basis compared to full-fat yogurts. Samples from mountain areas showed average c-9, t-11 CLA content higher than those from prairie districts. The highest amounts of saturated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) in sheep milk yogurts and of polyunsaturated fatty acid (PUFA) in low-fat cow milk yogurts.
Total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9-cis 11-trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat). No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.
Unlabelled:
Six strains of Lactobacillus plantarum, isolated from traditional dairy products of minority nationalities, were evaluated for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid in vitro. All the 6 strains were found to be capable of converting linoleic acid to CLA when using sunflower oil as substrate or during soymilk fermentation. The inhibitory effect of linoleic acid on the growth of the L. plantarum was also discussed. The production of CLA was increased with adding high concentration of substrate in sunflower oil and IMAU60042 produced the highest CLA both in sunflower oil and soymilk. The CLA was composted by 2 isomers: cis9, trans11-CLA and tran10, cis12-CLA, and cis9, tran s11-CLA covered the most part of the total CLA formed except for L. plantarum P8. The production of CLA was decreased during the storage of fermented soymilk. The CLA contents decreased significantly in the first week, also more quickly in 2 wk. Especially, tran10, cis12-CLA decreased more rapidly than cis9, tran11-CLA. No dramatic change was observed among other 8 fatty acids in soymilk. The proportion of unsaturated fatty acids varied after fermentation with different L. plantrum strains, but all decreased the during storage. The research on the ability of converting CLA of L. plantrum strains could be basis for the future research and development of fermented soymilk products.
Practical application:
Desirable probiotic traits, such as acid and bile tolerance, aggregation activity, and antibacterial activity, have been proved for the 6 Lactobacillus plantarum strains. The 6 L. plantarum strains might be used in the fermentation of soymilk to produce multifunctional probiotic soymilk products, especially the rich CLA contents.
Tea polyphenols (TP) possess many beneficial properties, such as reducing the risk of cancer and heart diseases, and acting as natural antioxidants for the food industry. At the same time, tea polyphenols might inhibit digestive enzymes and reduce food digestibility. To explore this possible antinutritional property, the effects of tea polyphenols on the activity of four typical digestive enzymes were investigated. HPLC analysis of the tea polyphenols extracted from Chinese green tea indicated that their catechin content was 93.6% (w/w), and that the content of ester bond-containing polyphenols was more than 82%. Measurement of the interaction of gelatin with tea polyphenols was first carried out, in order to model enzyme protein–TP interaction. It proved that tea polyphenols were capable of binding and precipitating protein, suggesting a potential ability of TP to denature digestive enzymes. In addition, the inhibitory effects of tea polyphenols on α-amylase, pepsin, trypsin and lipase were studied. In the presence of 0.05 mg/ml tea polyphenols, the inhibition ratios of α-amylase, pepsin, trypsin and lipase were, respectively, 61%, 32%, 38% and 54%, suggesting that TP might possess antinutritional properties.
Seven primocane fall-bearing raspberry (Rubus idaeus L.) cultivars, Nova (red), Dinkum (red), Heritage (red), Autumn Britten (red), Josephine, Anne (yellow), Fall Gold (yellow) were analysed for potential health promoting properties including their inhibitory effect on starch and fat digestive enzymes, antioxidant activities, and phenolic composition. The tested raspberry extracts showed no detectable inhibition of pancreatic α-amylase and lipase. However, all the extracts exhibited potent inhibition of α-glucosidase with IC50 from 16.8 to 34.2 μg/mL. Four phenolic compounds, ellagic acid, cyanidin-diglucoside, pelargonidin-3-rutinoside, and catechin were identified as the active α-glucosidase inhibitors. The raspberry extracts also possessed significant antioxidant activities with oxygen radical absorbance capacities (ORAC) ranging from 136.7 to 205.2 μmol Trolox equivalents (TE)/g dry weight fruit and DPPH radical scavenging activities from 305 to 351 μmol TE/g. The total phenolic content of raspberry cultivars varied significantly from 40.9 to 98.5 mg of gallic acid equivalents/g dry weight. The anthocyanin content varied widely from 0.1 to 9.5 mg cyanidin 3-glucoside equivalents/g. Nine phenolic acids were quantified in raspberries and their total amounts varied from 157.3 to 713.5 μg/g. The enzyme inhibition and antioxidant properties of raspberry cultivars were not correlated with their total phenolic, anthocyanin, and phenolic acid content. Overall, ‘Dinkum’ and ‘Josephine’ raspberry varieties possess higher total phenolic content, ORAC, DPPH radical scavenging activity, and α-glucosidase inhibitory activity than other five cultivars.
Crude enzyme extracted from Lactobacillus acidophilus (CCRC 14079) was tested for the production of conjugated linoleic acids (CLA) reported to have anticarcinogenic, antiatherosclerotic, antidiabetogenic, antiobese, and immunomodulative properties. Levels of 50 and 75 mg linoleic acid (LA) were reacted with 25, 50, and 75 mg enzyme extract at 50 °C for 10 min at pH 5, and the amounts of CLA produced were determined by high performance liquid chromatography. The sharp increases in total CLA levels from 8 to 305 μg in 50 mg LA treatment and from 116 to 439 μg in 75 mg LA treatment were observed as enzyme extract level increased from 0 to 50 mg. Total CLA level remained unchanged as enzyme level increased to 75 mg. The average percentages of CLA isomers in total CLA produced in the reactions of enzyme extract and LA ranged from 6 to 19%. Forty eight % of those isomers were in cis,trans/trans,cis form and 14% were c9,t11-CLA.
In this study, two strains of lactic acid bacteria, Lactobacillus acidophilus CCRC 14079 and Streptococcus thermophilus CCRC 14085 were used in single culture and in combination with either Bifidobacteria infantis CCRC 14633 or Bifidobacteria longum B6 for the production of fermented soymilk. Changes in the content of some components including sugars, organic acids and acidity in soymilk during fermentation were examined.Results revealed that L. acidophilus and S. thermophilus were capable of metabolizing stachyose and raffinose in soymilk. In addition, S. thermophilus exploited these substrates more efficiently than L. acidophilus. During the 24–32 h of fermentation with single culture of either L. acidophilus or S. thermophilus, content of raffinose, stachyose, sucrose, and pH in soymilk decreased, while content of fructose and glucose plus galactose increased.Introduction of bifidobacteria with lactic acid bacteria as the starter culture affected significantly the sugar and acid contents of the fermented soymilk. A further reduction in the content of stachyose and raffinose and a higher content of sucrose, fructose, glucose plus galactose and acetic acid were found in soymilk fermented with mixed cultures of bifidobacteria and lactic acid bacteria than that fermented with single culture of the respective lactic acid bacteria.
Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its variety of biologically beneficial effects. CLA reduces body fat, cardiovascular diseases and cancer, and modulates immune and inflammatory responses as well as improves bone mass. It has been suggested that the overall effects of CLA are the results of interactions between two major isomers, cis-9,trans-11 and trans-10,cis-12. This review will primarily focus on current CLA publications involving humans, which are also summarized in the tables. Along with a number of beneficial effects of CLA, there are safety considerations for CLA supplementation in humans, which include effects on liver functions, milk fat depression, glucose metabolism, and oxidative stresses.
In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC 14715 was performed. The effect of fermentation on the changes of total phenolic and flavonoid content and antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and Fe(2+)-chelating ability exerted by various solvent (water, 80% methanol, 80% ethanol, 80% acetone) extracts of black soybeans was examined. It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract. Among the various extracts examined, the acetone extract of fermented black soybeans showed the highest total phenolic and flavonoid content. The acetone extract and the methanol extract of fermented black soybeans showed the highest DPPH free radical-scavenging effect and Fe(2+)-chelating ability, respectively. Analysis of extraction yields showed that the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation. Water and methanol effectively extract the Fe(2+)-chelating principles from non-fermented and fermented black soybeans, respectively.
To study the role of β-glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk.
Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High-performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97.49 to 98.49% and 62.71 to 92.31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk.
LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation.
Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk.
The objective of this study was to determine whether downregulation of fatty acid synthase (FAS) expression and/or inhibition of its activity by the two major CLA isomers, 10t,12c and 9c,11t CLA, could contribute to their inhibitory effect on the growth of human breast (MCF-7), colon (HT-29) and prostate (LNCaP) cancer cell lines. We first confirmed and extended the results of others showing that the inhibitory action of CLA on proliferation is dependent on the cell type as well as the structure of the isomer, the 10,12 isomer being a more potent inhibitor than the 9,11 isomer in the concentration range 25-100 microM. By Western analysis, we showed that 10,12 CLA downregulated FAS expression in all of the cell lines in a concentration-dependent manner, but the 9,11 isomer had no effect. Both isomers inhibited FAS enzyme activity, but 10,12 CLA was again more potent than the 9,11 isomer. Our results suggest that downregulation of FAS by 10,12 CLA, but not by the 9,11 isomer, as well as inhibition of FAS enzyme activity by both isomers, may contribute to growth inhibition of cancer cells but only at relatively high concentrations.
Absorption of isoflavone aglycones and glucosides was compared in rats. Daidzein, genistein, daidzin and genistin were orally administered at a dose of 7.9 micromol/kg in 25 mM Na2CO3 and next their metabolite concentration in blood plasma was monitored for 30 min. After isoflavone glucosides administration, their metabolites appeared in plasma with a few minutes delay as compared to aglycones, which suggested that aglycones, but not glucosides, were absorbed already in the rat stomach. This observation was confirmed when absorption site was restricted solely to the stomach and absorption was shown to be independent of the vehicle pH used for administration.
Isoflavones are contained in soybean or soy foods in two chemical forms, i.e., aglycones and glucosides. We investigated the difference in the absorption of soy isoflavone aglycones and glucosides in humans. After a single, low dose intake (0.11 mmol), the highest isoflavone concentrations in plasma were reached 2 and 4 h after ingestion of aglycones and glucosides, respectively; subjects were four men (41 y old) and four women (45 y old). The highest plasma concentration after aglycone intake was more than two times greater than that after glucoside ingestion. In a similar manner, we then compared the plasma isoflavone concentration profiles after intake of a single, high dose of isoflavones (1.7 mmol) in eight subjects (four men, 40 y old; four women, 47 y old) and found the highest plasma concentration after aglycone intake was more than five times higher than that after glucoside intake. In both high and low dose intake tests, the plasma concentration of genistein was significantly higher than that of daidzein despite the similar levels of intake. After long-term (4 wk) intakes (0.30 mmol/d), we also measured the plasma concentration of isoflavones (eight men, 45 y old). After 2 and 4 wk, these concentrations remained >100% higher after ingestion of aglycones than of glucosides. The isoflavone aglycones were absorbed faster and in greater amounts than their glucosides in humans. Isoflavone aglycone-rich products may be more effective than glucoside-rich products in preventing chronic disease such as coronary heart disease.
To determine the effects of dietary inclusion of soy foods on clinical markers for cardiovascular disease (CVD) and osteoporosis in normal postmenopausal women.
This was a single open-group prospective clinical intervention. Forty-two normal postmenopausal women consumed three daily servings for 12 consecutive weeks of whole soy foods containing approximately 60 mg/d of isoflavones. Blood and urine specimens were obtained at baseline and after 12 weeks of dietary intervention.
Serum and urine levels of individual and total isoflavones increased significantly (7-19 fold, p < 0.001) from baseline. A significant increase (9.3%, p < 0.05) in the mean lag-time of low-density lipoprotein cholesterol oxidation was seen and was positively correlated with serum phytoestrogens (p < 0.05). Significant increases were found in mean levels of high-density lipoprotein cholesterol (HDLc) (3.7%, p < 0.05) and serum osteocalcin (10.2%, p < 0.025). Significant decreases were observed in total cholesterol:HDLc ratios (5.5%, p < 0.006) and mean urinary N-telopeptide excretion (13.9%, p < 0.02). Urinary excretion of total isoflavones was negatively correlated with very-low-density lipoprotein cholesterol, triglycerides, and total cholesterol:HDLc ratios (p < 0.04). No significant changes from baseline in HDLc peroxidation, total cholesterol, triglycerides, low-density lipoprotein cholesterol, very-low-density lipoprotein cholesterol, bone-specific alkaline phosphatase, follicle-stimulating hormone, or estradiol levels were observed.
Dietary inclusion of whole soy foods containing 60 mg/d of isoflavones results in significant serum levels of phytoestrogens and reductions in several key clinical risk factors for CVD and osteoporosis in normal postmenopausal women. Long-term, placebo-controlled clinical trials are needed to evaluate the effect of phytoestrogens on the clinical endpoints of CVD and osteoporosis in this population.
A gas chromatographic procedure was used for analysis of conjugated linoleic acid (CLA) isomers cis-9, trans-11-octadecadienoic; trans-10, cis-12 octadecadienoic; and trans-9, trans-11-octadecadienoic (c9t11, t10c12, t9t11) produced by lactobacilli. Four different cultures, two strains each of Lactobacillus acidophilus and Lactobacillus casei were tested for their ability to produce CLA from free linoleic acid in MRS broth supplemented with linoleic acid. Different concentrations of linoleic acid (0, 0.05, 0.1, 0.2 and 0.5 mg/ml) were added to MRS broth, inoculated with the lactobacilli, and incubated at 37 degrees C. Viable counts and amounts of individual isomers of CLA (c9t11, t10c12, t9t11) were measured at 0, 24, 48, and 72 h. All the cultures were able to produce free CLA in media supplemented with linoleic acid. Maximum production of CLA (80.14 to 131.63 microg/ml) was observed at 24 h of incubation in broth containing 0.02% of free linoleic acid. No significant (P > 0.05) increases in total CLA levels were observed after 24 h of incubation. The ability of the cultures to produce CLA in skim milk supplemented with 0.02% free linoleic acid also was studied. In this medium, the total amounts of free CLA after 24 h of incubation ranged from 54.31 to 116.53 microg/ml. The use of lactic acid bacteria able to form free CLA in cultured dairy products may have potential health or nutritional benefits. Free CLA in the products likely would be more readily available for absorption from the digestive tract than if it were incorporated into the cells of the starter culture.
Evaluation of different teas against starch digestibility by mammalian glycosidases
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Journal of Functional Foods 43 (2018) 17-28