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Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

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JAM-01-10
 
Title Bioconversion of isoflavone glycosides to aglycones,
mineral bioavailability and vitamin B complex in fermented
soymilk by probiotic bacteria and yeast
 
Creator Rekha, C. R.
Vijayalakshmi, G.
 
Subject 04 Fermentation Technology
05 Soya bean
 
Description Aim: To study the role of b-glucosidase producing probiotic bacteria and yeast
in the biotransformation of isoflavone glycosides to aglycones, mineral
bioavailability and vitamin B complex in fermented soymilk.
Methods and Results: Five isolates of probiotic lactic acid bacteria (LAB),
Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus
casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655
with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the
bioactive isoflavones, genistein and daidzein. High-performance liquid
chromatography was used to analyse the concentration of isoflavones. Bioactive
aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from
97Æ49 to 98Æ49% and 62Æ71 to 92Æ31% respectively with different combinations
of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex
were also observed in fermented soymilk.
Conclusions: LAB in combination with yeast S. boulardii has great potential for
the enrichment of bioactive isoflavones, enhancing the viability of LAB strains,
decreasing the antinutrient phytic acid and increasing the mineral
bioavailability in soymilk fermentation.
Significance and Impact of the Study: Fermentation of soymilk with probiotic
organisms improves the bioavailability of isoflavones, assists in digestion of
protein, provides more soluble calcium, enhances intestinal health and supports
immune system. Increased isoflavone aglycone content in fermented soymilk
improves the biological functionality of soymilk.
 
Date 2010
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/217/1/Journal_of_Applied_Microbiology__June_2010.pdf
Rekha, C. R. and Vijayalakshmi, G. (2010) Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology, 109. pp. 1198-1208. ISSN 1364-5072