Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic-fermentations
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic-fermentations
复制标题
DOI：
10.1111/jfpp.15583
复制
发表时间：
2021-05-17
影响因子：
2.5
通讯作者：
Hati, Subrota
中科院分区：
文献类型：
--
作者：
Lodha, Dikshita;Das, Sujit;Hati, Subrota
本研究旨在通过生物转化大豆苷和染料木苷等大豆生物成分，提高豆奶的抗氧化活性，同时降低总酚含量。采用10株乳酸杆菌在豆奶培养基中发酵生产β-葡萄糖苷酶，并对豆奶的生物功能特性进行了研究。10种乳杆菌培养物中有4种是根据它们在豆奶培养基中产生最多β-葡糖苷酶的能力而选择的。选择的乳酸杆菌培养物被进一步用于评价大豆乳酸发酵过程中的抗氧化活性、总酚含量和大豆黄酮的生物转化。在这项研究中，发现M4（发酵乳杆菌）、KGL 3A（植物乳杆菌）、M16（发酵乳杆菌）和M9（鼠李糖乳杆菌）菌株与其他菌株相比产生最高的β-葡糖苷酶。我们已经研究了用M9和KGL 3A发酵的豆奶的抗氧化活性，并且发现与未发酵的豆奶相比，其显著更高（p <0.05），并且M4和M9菌株具有在发酵期间显著降低两种豆奶中的总酚含量的能力。此外，在发酵24小时时，KGL 3A菌株将葡萄糖苷缀合的异黄酮生物转化为其相应的糖苷配基显著更高（p <0.05）。因此，这些选择的菌株可以推荐用于开发具有高水平的抗氧化活性的富含糖苷配基的大豆发酵食品。新奇影响声明全球对非乳制品的需求，特别是来自植物来源的发酵乳，导致越来越多的素食消费者选择植物性牛奶替代品来改善他们的饮食、营养和预防多种慢性疾病。在本研究中，四个乳酸杆菌培养物，KGL 3A（L. plantarum）、M4（L. fermentum）、M16（L. fermentum）和M9（L. rhamnosus）菌株在豆奶发酵过程中显示出有希望的结果，所述豆奶由大豆（AAU，NRC 37）和市售豆奶（Sofit）制备。因此，这些乳酸菌菌株可用于生产具有较高抗氧化活性和大豆苷元的发酵豆奶食品。
The present study aimed to enhance the antioxidant activity of soymilk with biotransformation of soy bio components like daidzin and genistin while lowering the total phenolic content. Ten lactobacilli cultures were used to produce the beta-glucosidase in a soymilk medium, and the biofunctional properties of soymilk were also investigated. Four out of 10 lactobacilli cultures were selected based on their ability to produce the most beta-glucosidase in soymilk medium. Selected lactobacilli cultures were further used for the evaluation of antioxidant activity, total phenolic content, and biotransformation of isoflavones during soy lactic fermentation. In this study, M4 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), M16 (Lactobacillus fermentum), and M9 (Lactobacillus rhamnosus) strains were found to produce the highest beta-glucosidase compared to other strains. We have investigated the antioxidative activity of soymilk fermented with M9 and KGL3A, and it was found to be significantly higher (p < .05) as compared to unfermented soymilk, also M4 and M9 strains have the ability to drastically reduce the total phenolic contents in both soymilks during fermentation. Furthermore, the biotransformation of glucoside-conjugated isoflavones to its corresponding aglycones by KGL3A strain was significantly (p < .05) higher at 24 hr of fermentation. Therefore, these selected strains could be recommended for the development of aglycone-rich soy fermented foods having a high level of antioxidant activity.Novelty impact statement The demand for non-dairy products worldwide, especially fermented milk from plant sources, has resulted in a growing number of vegan consumers who are opting for plant-based milk substitutes for their diet, nutrition, and prevention against several chronic diseases. In this study, four Lactobacillus cultures, KGL3A (L. plantarum), M4 (L. fermentum), M16 (L. fermentum), and M9 (L. rhamnosus) strains have shown promising results during fermentation of soymilk, which was prepared from soybeans (AAU, NRC 37) and commercially available soymilk (Sofit). Therefore, these potent Lactobacillus strains could be used for the production of fermented soymilk foods having higher antioxidative activity and soy aglycones.