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Article: Fermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids

TitleFermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids
Authors
KeywordsCalcium solubility
Fermentation
Isoflavones
Soymilk
Issue Date2007
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, 2007, v. 72 n. 9, p. M431-M436 How to Cite?
AbstractThe objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC 4461, L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37°C, then stored for 14 d at 4°C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log10 CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4°C. After 24 h, there was a significant increase (P < 0.05) in soluble calcium. L. acidophilus ATCC 4962 and L. casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased (P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment. © 2007 Institute of Food Technologists.
Persistent Identifierhttp://hdl.handle.net/10722/144403
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorTang, ALen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorWilcox, Gen_HK
dc.contributor.authorWalker, KZen_HK
dc.contributor.authorStojanovska, Len_HK
dc.date.accessioned2012-01-20T09:01:51Z-
dc.date.available2012-01-20T09:01:51Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Food Science, 2007, v. 72 n. 9, p. M431-M436en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144403-
dc.description.abstractThe objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC 4461, L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37°C, then stored for 14 d at 4°C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log10 CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4°C. After 24 h, there was a significant increase (P < 0.05) in soluble calcium. L. acidophilus ATCC 4962 and L. casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased (P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment. © 2007 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.subjectCalcium solubilityen_HK
dc.subjectFermentationen_HK
dc.subjectIsoflavonesen_HK
dc.subjectSoymilken_HK
dc.titleFermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acidsen_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.1750-3841.2007.00520.xen_HK
dc.identifier.pmid18034738-
dc.identifier.scopuseid_2-s2.0-36348972352en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-36348972352&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume72en_HK
dc.identifier.issue9en_HK
dc.identifier.spageM431en_HK
dc.identifier.epageM436en_HK
dc.identifier.isiWOS:000251394600042-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridTang, AL=36192516700en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridWilcox, G=7102388291en_HK
dc.identifier.scopusauthoridWalker, KZ=35730547400en_HK
dc.identifier.scopusauthoridStojanovska, L=6602210033en_HK

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