Premium
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β‐Glucosidase‐Producing Bifidobacteria
Author(s) -
Tsangalis D.,
Ashton J.F.,
Mcgill A.E.J.,
Shah N.P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08866.x
Subject(s) - isoflavones , daidzein , food science , chemistry , equol , fermentation , bifidobacterium , phytoestrogens , incubation , genistein , biochemistry , biology , lactobacillus , genetics , estrogen , endocrinology
Five strains of bifidobacteria were screened for β‐glucosidase activity using p‐nitrophenyl‐β‐D‐glucopyranoside as the substrate, and selected strains were used to ferment soymilk. Enumeration of viable bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Four strains produced β‐glucosidase. B. pseudolongum and B. longum ‐a displayed the best growth in soymilk, with an increase of 1.3 log 10 CFU/mL after 12 h. B. animalis, B. longum ‐a, and B. pseudolongum caused hydrolysis of isoflavone malonyl‐, acetyl‐ and β‐glucosides to form aglycones, and transformed daidzein to equol in soymilk. Fermentation of soymilk with Bifidobacterium sp. resulted in a significant increase (p < 0.05) in the concentration of aglycones.