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Article: Isoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures

TitleIsoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures
Authors
KeywordsBioactive
Biotransformation
Degradation kinetics
Isoflavones
Lactobacillus acidophilus
Stability
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicro
Citation
International Journal Of Food Microbiology, 2007, v. 115 n. 1, p. 79-88 How to Cite?
AbstractSoymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (- 80 °C, 4 °C, 25 °C and 37 °C) for 8 weeks and the concentration of isoflavones determined weekly using RP-HPLC. The decreasing concentration of isoflavones in soymilk during storage due to degradation was found to fit the first order kinetics model. Isoflavone aglycones as well as isoflavone glucosides largely appeared to be stable during storage (P < 0.01). Interestingly, the aglycone forms showed much smaller degradation as compared to glucoside forms at all the storage temperatures studied. Of the isoflavone aglycones, daidzein was found to be the most stable followed by genistein, while glycitein was least stable. Isoflavone aglycones such as glycitein, daidzein and genistein showed smaller degradation constants in fermented soymilk at lower storage temperatures (- 80 °C and 4 °C) and higher degradation constants at higher storage temperatures (25 °C and 37 °C) with each strain. In contrast, glucosides glycitin and daidzin showed higher degradation at lower storage temperatures (- 80 °C and 4 °C) and lower degradation at higher storage temperatures (25 °C and 37 °C). Storage temperature was therefore found to be very important in regulating the rate of degradation soy isoflavones in fermented soymilk. © 2006 Elsevier B.V. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144422
ISSN
2015 Impact Factor: 3.445
2015 SCImago Journal Rankings: 1.640
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.citationInternational Journal Of Food Microbiology, 2007, v. 115 n. 1, p. 79-88en_HK
dc.identifier.issn0168-1605en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144422-
dc.description.abstractSoymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (- 80 °C, 4 °C, 25 °C and 37 °C) for 8 weeks and the concentration of isoflavones determined weekly using RP-HPLC. The decreasing concentration of isoflavones in soymilk during storage due to degradation was found to fit the first order kinetics model. Isoflavone aglycones as well as isoflavone glucosides largely appeared to be stable during storage (P < 0.01). Interestingly, the aglycone forms showed much smaller degradation as compared to glucoside forms at all the storage temperatures studied. Of the isoflavone aglycones, daidzein was found to be the most stable followed by genistein, while glycitein was least stable. Isoflavone aglycones such as glycitein, daidzein and genistein showed smaller degradation constants in fermented soymilk at lower storage temperatures (- 80 °C and 4 °C) and higher degradation constants at higher storage temperatures (25 °C and 37 °C) with each strain. In contrast, glucosides glycitin and daidzin showed higher degradation at lower storage temperatures (- 80 °C and 4 °C) and lower degradation at higher storage temperatures (25 °C and 37 °C). Storage temperature was therefore found to be very important in regulating the rate of degradation soy isoflavones in fermented soymilk. © 2006 Elsevier B.V. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicroen_HK
dc.relation.ispartofInternational Journal of Food Microbiologyen_HK
dc.subjectBioactiveen_HK
dc.subjectBiotransformationen_HK
dc.subjectDegradation kineticsen_HK
dc.subjectIsoflavonesen_HK
dc.subjectLactobacillus acidophilusen_HK
dc.subjectStabilityen_HK
dc.titleIsoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperaturesen_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.ijfoodmicro.2006.10.028en_HK
dc.identifier.pmid17174431-
dc.identifier.scopuseid_2-s2.0-33847608278en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33847608278&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume115en_HK
dc.identifier.issue1en_HK
dc.identifier.spage79en_HK
dc.identifier.epage88en_HK
dc.identifier.isiWOS:000245495500010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridOtieno, DO=12242657400en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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