Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation

被引：61

作者：

Fernandes, Meg da Silva ^{[1
]}

Lima, Fernando Sanches ^{[1
]}

Rodrigues, Daniele ^{[1
]}

Handa, Cintia ^{[1
]}

Guelfi, Marcela ^{[1
]}

Garcia, Sandra ^{[1
]}

Ida, Elza Iouko ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Food Sci & Technol, BR-86051990 Londrina City, Parana, Brazil

来源：

FOOD CHEMISTRY | 2017年 / 229卷

关键词：

Aglycone; Kefir; Phenolic compounds; Functional; In vitro digestive system; LACTOBACILLUS-ACIDOPHILUS LA-5; BETA-GLUCOSIDASE; ANTIOXIDANT ACTIVITY; SOYBEAN FLOUR; CANCER CELLS; SOY PRODUCT; MILK; PHYTOESTROGENS; TRANSFORMATION; HYDROLYSIS;

D O I：

10.1016/j.foodchem.2017.02.095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02 UC/L) at 25 degrees C for 15 h and stored at 4 degrees C for 4 days. After the fermentation and storage, the isoflavone and total phenolic contents were quantified by high performance liquid chromatography and spectrophotometry, respectively. The cell viability of lactic acid bacteria and yeast was evaluated. Fermentation promoted an increase of approximately 3 log CFU/g cycles of the microorganisms and the storage process did not alter the aglycone isoflavones and total phenolic contents. The content of aglycone isoflavones increased 2-fold, and the total phenolic content increased 9-fold. Therefore, kefir-fermented soymilk is a good source of aglycone isoflavones and phenolics, since the content of these substances was increased significantly after the in vitro digestive system simulation of the product. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：373 / 380

页数：8

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