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Article: Enzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteria

TitleEnzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteria
Authors
Keywordsβ-glucosidase
Bifidobacteria
Equol
Isoflavones
Soymilk
Issue Date2002
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, 2002, v. 67 n. 8, p. 3104-3113 How to Cite?
AbstractFive strains of bifidobacteria were screened for β-glucosidase activity using p-nitrophenyl-β-D-glucopyranoside as the substrate, and selected strains were used to ferment soymilk. Enumeration of viable bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Four strains produced β-glucosidase. B. pseudolongum and B. longum-a displayed the best growth in soymilk, with an increase of 1.3 log10 CFU/mL after 12 h. B. animalis, B. longum-a, and B. pseudolongum caused hydrolysis of isoflavone malonyl-, acetyl- and β-glucosides to form aglycones, and transformed daidzein to equol in soymilk. Fermentation of soymilk with Bifidobacterium sp. resulted in a significant increase (p < 0.05) in the concentration of aglycones.
Persistent Identifierhttp://hdl.handle.net/10722/144469
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.accessioned2012-01-20T09:02:14Z-
dc.date.available2012-01-20T09:02:14Z-
dc.date.issued2002en_HK
dc.identifier.citationJournal Of Food Science, 2002, v. 67 n. 8, p. 3104-3113en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144469-
dc.description.abstractFive strains of bifidobacteria were screened for β-glucosidase activity using p-nitrophenyl-β-D-glucopyranoside as the substrate, and selected strains were used to ferment soymilk. Enumeration of viable bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Four strains produced β-glucosidase. B. pseudolongum and B. longum-a displayed the best growth in soymilk, with an increase of 1.3 log10 CFU/mL after 12 h. B. animalis, B. longum-a, and B. pseudolongum caused hydrolysis of isoflavone malonyl-, acetyl- and β-glucosides to form aglycones, and transformed daidzein to equol in soymilk. Fermentation of soymilk with Bifidobacterium sp. resulted in a significant increase (p < 0.05) in the concentration of aglycones.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.subjectβ-glucosidaseen_HK
dc.subjectBifidobacteriaen_HK
dc.subjectEquolen_HK
dc.subjectIsoflavonesen_HK
dc.subjectSoymilken_HK
dc.titleEnzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteriaen_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-s2.0-0036812272en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036812272&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume67en_HK
dc.identifier.issue8en_HK
dc.identifier.spage3104en_HK
dc.identifier.epage3113en_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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