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Effect of electroporation on viability and bioconversion of isoflavones in mannitol‐soymilk fermented by lactobacilli and bifidobacteria
Author(s) -
Yeo SiokKoon,
Liong MinTze
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5775
Subject(s) - bioconversion , electroporation , chemistry , mannitol , isoflavones , food science , fermentation , membrane permeability , biochemistry , membrane , gene
Abstract BACKGROUND: The aim of this study was to evaluate the effect of electroporation (2.5–7.5 kV cm −1 for 3.0–4.0 ms) on the growth of lactobacilli and bifidobacteria, membrane properties and bioconversion of isoflavones in mannitol‐soymilk. RESULTS: The viability of lactobacilli and bifidobacteria decreased immediately after electroporation. This was attributed to lipid peroxidation, which led to alterations in the membrane phospholipid bilayer, specifically at the polar head, interface and apolar tail regions. Such alterations also resulted in decreased membrane fluidity and increased membrane permeability upon electroporation ( P < 0.05). However, the effect was reversible and treated cells showed better growth than the control upon fermentation for 24 h at 37 °C ( P < 0.05). Additionally, electroporation increased the bioconversion of glucosides to bioactive aglycones in mannitol‐soymilk, which was attributed to increased intracellular and extracellular β‐glucosidase activities of cells upon treatment ( P < 0.05). CONCLUSION: Application of electroporation on lactobacilli and bifidobacteria could be beneficial for the development of fermented soymilk with enhanced bioactivity. Considering the enhanced bioactive aglycones, this soymilk could be useful for the prevention of hormone‐dependent disorders. Copyright © 2012 Society of Chemical Industry