Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine |
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| Authors: | D Tsangalis JF Ashton AEJ Mcgill NP Shah |
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| Affiliation: | Authors Tsangalis, McGill, and Shah are with Food Safety Authenticity and Quality Unit, Victoria Univ., Werribee Campus, Hoppers Lane, Hoppers Crossing, Victoria, Australia.;Author Ashton is with Sanitarium Health Food, Co., Freemans Drive, Cooranbong, New South Wales, Australia. |
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| Abstract: | ABSTRACT: Soymilk prepared using soy-protein isolate supplemented with D-glucose and L-cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Supplementation did not significantly enhance ( p > 0.05) the growth of bifidobacteria between 0 and 12 h, but did after 12 h. The increase in concentration of isoflavone aglycones and equol was significantly lower ( p < 0.05) in supplemented soymilk after 24 h when compared to plain soymilk. Supplementation increased the concentration of aglycones by 0.796 mg/100 mL in soymilk fermented with B. animalis between 12 and 24 h, and the population by 1.27 log10 CFU/mL ( p < 0.05). |
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| Keywords: | isoflavones bifidobacteria soymilk glucose cysteine equol |
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