|Table of Contents|

Biotransformation of Isoflavone by Probiotics in Fermented Soybean Whey(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年04期
Page:
583-588
Research Field:
Publishing date:

Info

Title:
Biotransformation of Isoflavone by Probiotics in Fermented Soybean Whey
Author(s):
WANG Xin-xinZHANG LiLEI LeiLIANG YuXU YingLIU Bing-jieWANG Dong-feng
College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China
Keywords:
ProbioticsSoybean isoflavoneHPLCBiotransformation
PACS:
TS209
DOI:
10.11861/j.issn.1000-9841.2014.04.0583
Abstract:
Soybean whey were fermented with three probiotics,i.e.Lactobacillus plantarum,Pediococcus pentosaceus and Leuconostoc mesenteroides separately to enhance the nutritional value.There was a significant increase and decrease(P<0.05)in the concentration of isoflavone aglycones and glucosides respectively in fermented soybean whey.Biotransformation had the highest aglycone concentration of 15.99-20.33 mg·L-1 after 24 h of incubation at 37℃ with 7.0 log cfu·mL-1 inoculation,comparing with 1.54 mg·L-1 in unfermented soybean whey.The isoflavone aglycones had a significant increase with the addition of milk powder and sugar(P<0.05).The results showed that probiotic could enrich the content of isoflavone aglycones of soybean whey and provide the possibility of utilizing probiotic-fermented soybean whey as a bioactive beverage.

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Last Update: 2014-09-12