HYDROLYSIS OF ISOFLAVONE PHYTOESTROGENS IN SOYMILK FERMENTED BY LACTOBACILLUS AND BIFIDOBACTERIUM COCULTURES

被引：12

作者：

Chen, Tong Rong ^{[2
]}

Su, Rui Qi ^{[2
]}

Wei, Que King ^{[1
]}

机构：

[1] Chung Hwa Inst Technol, Dept Food Nutr Sci, Tainan 71703, Taiwan

[2] Natl Chia Yi Univ, Dept Food Sci, Chiayi, Taiwan

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2010年 / 34卷 / 01期

关键词：

BETA-GLUCOSIDASE; BIOACTIVE ISOFLAVONES; MIXED CULTURES; BONE LOSS; TRANSFORMATION; GENISTEIN; AGLYCONES; BACTERIA;

D O I：

10.1111/j.1745-4514.2009.00254.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study evaluated the hydrolysis of isoflavones in soymilk fermented at 37C for 48 h by four different Lactobacillus and Bifidobacterium cocultures. The hydrolysis of isoflavone beta-glucosides significantly increased (P < 0.05) the bioactive aglycones from 36 to over 90% of total isoflavones in soymilk fermented with any of the four Lactobacillus and Bifidobacterium cocultures as compared with unfermented soymilk. Compared with three other cocultures of Lactobacillus and Bifidobacterium, fermentation of soymilk with the Lactobacillus paracasei/Bifidobacterium longum cocultures yielded better isoflavone hydrolytic potential (Otieno-Shah index) and the highest beta-glucosidase activity after 12 h of incubation.

引用

页码：1 / 12

页数：12

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