Enhanced biological effect of fermented soy-powder milk withLactobacillus brevisincreasing in γ-aminobutyric acid and isoflavone aglycone contents | Zendy

Chung Eun Hwang | Zendy; Su Cheol Kim | Zendy; Jin Hwan Lee | Zendy; Su Young Hong | Zendy; Kye Man Cho | Zendy

Open Access

Enhanced biological effect of fermented soy-powder milk withLactobacillus brevisincreasing in γ-aminobutyric acid and isoflavone aglycone contents

Author(s) -

Chung Eun Hwang,

Su Cheol Kim,

Jin Hwan Lee,

Su Young Hong,

Kye Man Cho

Publication year - 2018

Publication title -

journal of applied biological chemistry

Language(s) - Uncategorized

Resource type - Journals

SCImago Journal Rank - 0.229

H-Index - 18

eISSN - 2234-7941

pISSN - 1976-0442

DOI - 10.3839/jabc.2018.036

Subject(s) - chemistry , aglycone , abts , daidzein , dpph , food science , genistin , glycitein , fermentation , isoflavones , biochemistry , genistein , glycoside , antioxidant , organic chemistry , medicine

Lactobacillus brevis - (fermented soy-power milk, FSPM) (GABA isoflavone) . 10 16S rRNA L. brevis 96-99% . GABA MSG, 66.96-93.51%, 63.76-84.58% 57.05-69.75% . FSPM - (SPM) pH GA , GABA . BMK484 FSPM GABA 69.97% . , SPM (1290.93 μg/g) , FSPM (287.27-501.9 μg/g) . BMK484 FSPM daidzein, glycitein genistein 240.2, 61.24 200.45 μg/g . BMK484 FSPM DPPH, ABTS hydroxyl α-glucosidase pancreatic lipase 60.31, 88.10 61.25 52.71 39.37% . L. brevis - GABA .

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