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Article: Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains

TitleRole of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains
Authors
KeywordsBioactive
Biotransformation
Degradation
Isoflavones
Lactobacillus casei
Stability
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2007, v. 40 n. 3, p. 371-380 How to Cite?
AbstractSoymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °C, 24.8 °C and 37 °C) for 8 weeks and isoflavone concentration analysed at weekly intervals using RP-HPLC. The degradation of each isoflavone compound at each storage temperature was found to fit first order kinetic model. Aglycone as well as glucosides generally appeared to be stable during storage (P < 0.01) at the 4 storage temperatures. Aglycone forms had smaller degradation constants compared to glucosides at all storage temperature and in the presence of both microorganisms. Specifically, aglycones showed a unique trend of smaller degradation at lower storage temperatures (-80 °C and 4 °C) than at higher temperatures (24.8 °C and 37 °C). Glucoside genistin was least stable at all storage temperatures compared to other isoflavones in the fermented soymilk with each strain while aglycone daidzein was the most stable. L. casei 2607 in fermented soymilk stored at 4 °C after 8 weeks gave the least degradation for daidzein of a mere 3.78% loss from 9.53 to 9.17 ng/μL. L. casei 2607 showed greater hydrolytic potential than L. casei ASCC 290 as denoted by higher degradation of isoflavone glucosides in fermented soymilk at lower storage temperatures. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144420
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorOtieno, DOen_HK
dc.contributor.authorAshton, JFen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:58Z-
dc.date.available2012-01-20T09:01:58Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Research International, 2007, v. 40 n. 3, p. 371-380en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144420-
dc.description.abstractSoymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °C, 24.8 °C and 37 °C) for 8 weeks and isoflavone concentration analysed at weekly intervals using RP-HPLC. The degradation of each isoflavone compound at each storage temperature was found to fit first order kinetic model. Aglycone as well as glucosides generally appeared to be stable during storage (P < 0.01) at the 4 storage temperatures. Aglycone forms had smaller degradation constants compared to glucosides at all storage temperature and in the presence of both microorganisms. Specifically, aglycones showed a unique trend of smaller degradation at lower storage temperatures (-80 °C and 4 °C) than at higher temperatures (24.8 °C and 37 °C). Glucoside genistin was least stable at all storage temperatures compared to other isoflavones in the fermented soymilk with each strain while aglycone daidzein was the most stable. L. casei 2607 in fermented soymilk stored at 4 °C after 8 weeks gave the least degradation for daidzein of a mere 3.78% loss from 9.53 to 9.17 ng/μL. L. casei 2607 showed greater hydrolytic potential than L. casei ASCC 290 as denoted by higher degradation of isoflavone glucosides in fermented soymilk at lower storage temperatures. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectBioactiveen_HK
dc.subjectBiotransformationen_HK
dc.subjectDegradationen_HK
dc.subjectIsoflavonesen_HK
dc.subjectLactobacillus caseien_HK
dc.subjectStabilityen_HK
dc.titleRole of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strainsen_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.foodres.2006.10.020en_HK
dc.identifier.scopuseid_2-s2.0-33846378077en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33846378077&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume40en_HK
dc.identifier.issue3en_HK
dc.identifier.spage371en_HK
dc.identifier.epage380en_HK
dc.identifier.isiWOS:000244728200008-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridOtieno, DO=12242657400en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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