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Article: Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli

TitleEffect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli
Authors
KeywordsAglycones
Biotransformation
Isoflavones
Lactobacillus
Lactulose
Issue Date2008
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2008, v. 73 n. 3, p. M158-M165 How to Cite?
AbstractLactobacillus acidophilus 4461, L. acidophilus 4962, L. casei 290, and L. casei 2607 were used to hydrolyze isoflavone glycosides (IG) to biologically active forms - isoflavone aglycones (IA) - in soymilk (SM) prepared from soy protein isolate (SPI) and soymilk supplemented with 0.5% (w/v) of lactulose (SML). L. acidophilus 4461 utilized the highest level of lactulose (3.01 mg/mL) and L. acidophilus 4962 utilized the least (0.86 mg/mL) at 24 h of incubation. The pH values decreased to 4.00 to 5.00 in SML, while they remained relatively high (6.15 to 6.36) in SM. Supplementation with lactulose significantly (P < 0.05) enhanced the viable counts of all the 4 Lactobacillus strains. At the end of incubation, the viable counts of Lactobacillus ranged from 8.08 to 8.25 log CFU/mL in SML compared to 6.99 to 7.11 log CFU/mL in SM. Supplementation with lactulose increased the biotransformation of IG to IA after 6 h of incubation. The presence of lactulose in the medium enhanced the biotransformation level of IG to IA by Lactobacillus up to 21.9%. The hydrolysis level of malonyl genistin and acetyl genistin in SML was much higher than in SM by all the 4 probiotic organisms. The biotransformation of IG to IA occurred rapidly during the 1st 12 h of incubation in both SML and SM. Among the 4 Lactobacillus strains, L. acidophilus 4461 biotransformed the highest level (88.8%) of IG to IA in SML compared to 68.2% in SM after 24 h of incubation. © 2008 Institute of Food Technologists.
Persistent Identifierhttp://hdl.handle.net/10722/144393
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:48Z-
dc.date.available2012-01-20T09:01:48Z-
dc.date.issued2008en_HK
dc.identifier.citationJournal Of Food Science, 2008, v. 73 n. 3, p. M158-M165en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144393-
dc.description.abstractLactobacillus acidophilus 4461, L. acidophilus 4962, L. casei 290, and L. casei 2607 were used to hydrolyze isoflavone glycosides (IG) to biologically active forms - isoflavone aglycones (IA) - in soymilk (SM) prepared from soy protein isolate (SPI) and soymilk supplemented with 0.5% (w/v) of lactulose (SML). L. acidophilus 4461 utilized the highest level of lactulose (3.01 mg/mL) and L. acidophilus 4962 utilized the least (0.86 mg/mL) at 24 h of incubation. The pH values decreased to 4.00 to 5.00 in SML, while they remained relatively high (6.15 to 6.36) in SM. Supplementation with lactulose significantly (P < 0.05) enhanced the viable counts of all the 4 Lactobacillus strains. At the end of incubation, the viable counts of Lactobacillus ranged from 8.08 to 8.25 log CFU/mL in SML compared to 6.99 to 7.11 log CFU/mL in SM. Supplementation with lactulose increased the biotransformation of IG to IA after 6 h of incubation. The presence of lactulose in the medium enhanced the biotransformation level of IG to IA by Lactobacillus up to 21.9%. The hydrolysis level of malonyl genistin and acetyl genistin in SML was much higher than in SM by all the 4 probiotic organisms. The biotransformation of IG to IA occurred rapidly during the 1st 12 h of incubation in both SML and SM. Among the 4 Lactobacillus strains, L. acidophilus 4461 biotransformed the highest level (88.8%) of IG to IA in SML compared to 68.2% in SM after 24 h of incubation. © 2008 Institute of Food Technologists.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectAglyconesen_HK
dc.subjectBiotransformationen_HK
dc.subjectIsoflavonesen_HK
dc.subjectLactobacillusen_HK
dc.subjectLactuloseen_HK
dc.titleEffect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacillien_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.doi10.1111/j.1750-3841.2008.00687.xen_HK
dc.identifier.pmid18387120-
dc.identifier.scopuseid_2-s2.0-41749103781en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-41749103781&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume73en_HK
dc.identifier.issue3en_HK
dc.identifier.spageM158en_HK
dc.identifier.epageM165en_HK
dc.identifier.isiWOS:000254917000038-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPham, TT=55426327300en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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