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Article: Biotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cysteine

TitleBiotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cysteine
Authors
KeywordsBifidobacteria
Cysteine
Equol
Glucose
Isoflavones
Soymilk
Issue Date2003
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, 2003, v. 68 n. 2, p. 623-631 How to Cite?
AbstractSoymilk prepared using soy-protein isolate supplemented with D-glucose and L-cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36 and 48 h of incubation. Supplementation did not significantly enhance (p > 0.05) the growth of bifidobacteria between 0 and 12 h, but did after 12 h. The increase in concentration of isoflavone aglycones and equol was significantly lower (p < 0.05) in supplemented soymilk after 24 h when compared to plain soymilk. Supplementation increased the concentration of aglycones by 0.796 mg/100 mL in soymilk fermented with B. animalis between 12 and 24 h, and the population by 1.27 log10 CFU/mL (p < 0.05).
Persistent Identifierhttp://hdl.handle.net/10722/144467
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
References

 

DC FieldValueLanguage
dc.contributor.authorTsangalis, Den_HK
dc.contributor.authorAshton, JFen_HK
dc.contributor.authorMcGill, AEJen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:13Z-
dc.date.available2012-01-20T09:02:13Z-
dc.date.issued2003en_HK
dc.identifier.citationJournal Of Food Science, 2003, v. 68 n. 2, p. 623-631en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144467-
dc.description.abstractSoymilk prepared using soy-protein isolate supplemented with D-glucose and L-cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36 and 48 h of incubation. Supplementation did not significantly enhance (p > 0.05) the growth of bifidobacteria between 0 and 12 h, but did after 12 h. The increase in concentration of isoflavone aglycones and equol was significantly lower (p < 0.05) in supplemented soymilk after 24 h when compared to plain soymilk. Supplementation increased the concentration of aglycones by 0.796 mg/100 mL in soymilk fermented with B. animalis between 12 and 24 h, and the population by 1.27 log10 CFU/mL (p < 0.05).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.subjectBifidobacteriaen_HK
dc.subjectCysteineen_HK
dc.subjectEquolen_HK
dc.subjectGlucoseen_HK
dc.subjectIsoflavonesen_HK
dc.subjectSoymilken_HK
dc.titleBiotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cysteineen_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.scopuseid_2-s2.0-0141448749en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0141448749&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume68en_HK
dc.identifier.issue2en_HK
dc.identifier.spage623en_HK
dc.identifier.epage631en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridTsangalis, D=6508214893en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridMcGill, AEJ=24326143500en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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