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Article: Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus

TitleSkim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus
Authors
KeywordsIsoflavone aglycones
Isoflavone glycosides
Lactose
Probiotics
Soy protein isolate and skim milk powder
Issue Date2008
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm
Citation
Food Microbiology, 2008, v. 25 n. 5, p. 653-661 How to Cite?
AbstractFour probiotic bacteria, Lactobacillus acidophilus 4461, L. acidophilus 4962, Lactobacillus casei 290 and L. casei 2607, were used for fermentation of soymilk (SM) prepared from soy protein isolate (SPI) supplemented with skim milk powder (SMP) (SSM). Soymilk and reconstituted skim milk (RSM) were used as controls. Lactose utilization in SSM by these probiotic organisms ranged from 14.97 to 18.15 mg/ml, compared to 14.12-16.06 mg/ml for RSM. The pH in SSM dropped to 4.07-4.29 compared to 6.15-6.36 for SM and 4.10-4.96 for RSM. The microbial viable counts were also significantly enhanced by up to 0.98 log CFU/ml by the supplementation of SMP to SM. The biotransformation level of isoflavone glycosides (IG) to isoflavone aglycones (IA) in SSM ranged from 81.4% to 85.1%, which was 13.9-19.0% higher than that for SM, after 24 h of incubation. Most of IG in SSM was completely converted to IA, except malonyl glycitin and malonyl genistin. At the end of the incubation, IA comprised up to 76.8% of total isoflavones in SSM. © 2008 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144390
ISSN
2015 Impact Factor: 3.682
2015 SCImago Journal Rankings: 1.753
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:47Z-
dc.date.available2012-01-20T09:01:47Z-
dc.date.issued2008en_HK
dc.identifier.citationFood Microbiology, 2008, v. 25 n. 5, p. 653-661en_HK
dc.identifier.issn0740-0020en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144390-
dc.description.abstractFour probiotic bacteria, Lactobacillus acidophilus 4461, L. acidophilus 4962, Lactobacillus casei 290 and L. casei 2607, were used for fermentation of soymilk (SM) prepared from soy protein isolate (SPI) supplemented with skim milk powder (SMP) (SSM). Soymilk and reconstituted skim milk (RSM) were used as controls. Lactose utilization in SSM by these probiotic organisms ranged from 14.97 to 18.15 mg/ml, compared to 14.12-16.06 mg/ml for RSM. The pH in SSM dropped to 4.07-4.29 compared to 6.15-6.36 for SM and 4.10-4.96 for RSM. The microbial viable counts were also significantly enhanced by up to 0.98 log CFU/ml by the supplementation of SMP to SM. The biotransformation level of isoflavone glycosides (IG) to isoflavone aglycones (IA) in SSM ranged from 81.4% to 85.1%, which was 13.9-19.0% higher than that for SM, after 24 h of incubation. Most of IG in SSM was completely converted to IA, except malonyl glycitin and malonyl genistin. At the end of the incubation, IA comprised up to 76.8% of total isoflavones in SSM. © 2008 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fmen_HK
dc.relation.ispartofFood Microbiologyen_HK
dc.subjectIsoflavone aglyconesen_HK
dc.subjectIsoflavone glycosidesen_HK
dc.subjectLactoseen_HK
dc.subjectProbioticsen_HK
dc.subjectSoy protein isolate and skim milk powderen_HK
dc.titleSkim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillusen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.fm.2008.04.004en_HK
dc.identifier.pmid18541163-
dc.identifier.scopuseid_2-s2.0-44649137873en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-44649137873&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume25en_HK
dc.identifier.issue5en_HK
dc.identifier.spage653en_HK
dc.identifier.epage661en_HK
dc.identifier.eissn1095-9998-
dc.identifier.isiWOS:000257628700004-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridPham, TT=55426327300en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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