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Production of β‐Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus , Bifidobacterium lactis , and Lactobacillus casei in Soymilk
Author(s) -
Donkor O.N.,
Shah N.P.
Publication year - 2007
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.1750-3841.2007.00547.x
Subject(s) - lactobacillus casei , lactobacillus acidophilus , food science , fermentation , chemistry , bifidobacterium , lactobacillus , isoflavones , aglycone , glycoside , hydrolysis , probiotic , bacteria , biochemistry , biology , stereochemistry , genetics
The study determined β‐glucosidase activity of commercial probiotic organisms for hydrolysis of isoflavone to aglycones in fermenting soymilk. Soymilk made with soy protein isolate (SPI) was fermented with Lactobacillus acidophilus LAFTI ® L10, Bifidobacterium lactis LAFTI ® B94, and Lactobacillus casei LAFTI ® L26 at 37 °C for 48 h and the fermented soymilk was stored for 28 d at 4 °C. β‐Glucosidase activity of organisms was determined using ρ‐nitrophenyl β‐D‐glucopyranoside as a substrate and the hydrolysis of isoflavone glycosides to aglycones by these organisms was carried out. The highest level of growth occurred at 12 h for L. casei L26, 24 h for B. lactis B94, and 36 h for L. acidophilus L10 during fermentation in soymilk. Survival after storage at 4 °C for 28 d was 20%, 15%, and 11% greater ( P < 0.05) than initial cell counts, respectively. All the bacteria produced β‐glucosidase, which hydrolyzed isoflavone β‐glycosides to isoflavone aglycones. The decrease in the concentration of β‐glycosides and the increase in the concentration of aglycones were significant ( P < 0.05) in the fermented soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk.