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Article: Stability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperatures

TitleStability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperatures
Authors
KeywordsBiotransformation
Degradation Kinetics
Soy Isoflavones
Stability
Issue Date2006
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFS
Citation
International Journal Of Food Science And Technology, 2006, v. 41 n. 10, p. 1182-1191 How to Cite?
AbstractSoy isoflavones in fermented soymilk with Bifidohacterium animalis Bb12 were stored at various temperatures (-80, 4, 24.8 and 37°C) for 8 weeks and the concentration of isoflavones determined weekly using reverse-phase high-performance liquid chromatography (RP-HPLC). The first-order kinetic model was used to assess the degradation of each isomer at each storage temperature. Soymilk predominantly possesses high concentrations of isoflavone glucosides and very low concentration of bioactive aglycone component. During storage at various temperatures, concentrations of individual isoflavone isomers appeared to be significantly stable (P < 0.01). Interestingly, aglycones showed much smaller degradation constants compared with glucosides at all the storage temperatures studied. Genistein and daidzein were much more stable than glycitein and had almost similar degradation patterns, despite differences in their concentrations in the fermented soymilk. It was, however, observed that 4°C was the most suitable storage temperature for the product in order to guarantee minimal degradation of bioactive isoflavone aglycones. © 2006 Institute of Food Science and Technology Trust Fund.
Persistent Identifierhttp://hdl.handle.net/10722/178967
ISSN
2015 Impact Factor: 1.504
2015 SCImago Journal Rankings: 0.720
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorOtieno, DOen_US
dc.contributor.authorAshton, JFen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:51:08Z-
dc.date.available2012-12-19T09:51:08Z-
dc.date.issued2006en_US
dc.identifier.citationInternational Journal Of Food Science And Technology, 2006, v. 41 n. 10, p. 1182-1191en_US
dc.identifier.issn0950-5423en_US
dc.identifier.urihttp://hdl.handle.net/10722/178967-
dc.description.abstractSoy isoflavones in fermented soymilk with Bifidohacterium animalis Bb12 were stored at various temperatures (-80, 4, 24.8 and 37°C) for 8 weeks and the concentration of isoflavones determined weekly using reverse-phase high-performance liquid chromatography (RP-HPLC). The first-order kinetic model was used to assess the degradation of each isomer at each storage temperature. Soymilk predominantly possesses high concentrations of isoflavone glucosides and very low concentration of bioactive aglycone component. During storage at various temperatures, concentrations of individual isoflavone isomers appeared to be significantly stable (P < 0.01). Interestingly, aglycones showed much smaller degradation constants compared with glucosides at all the storage temperatures studied. Genistein and daidzein were much more stable than glycitein and had almost similar degradation patterns, despite differences in their concentrations in the fermented soymilk. It was, however, observed that 4°C was the most suitable storage temperature for the product in order to guarantee minimal degradation of bioactive isoflavone aglycones. © 2006 Institute of Food Science and Technology Trust Fund.en_US
dc.languageengen_US
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFSen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.subjectBiotransformationen_US
dc.subjectDegradation Kineticsen_US
dc.subjectSoy Isoflavonesen_US
dc.subjectStabilityen_US
dc.titleStability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperaturesen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1365-2621.2006.01177.xen_US
dc.identifier.scopuseid_2-s2.0-33750713091en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33750713091&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume41en_US
dc.identifier.issue10en_US
dc.identifier.spage1182en_US
dc.identifier.epage1191en_US
dc.identifier.isiWOS:000241767800006-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridOtieno, DO=12242657400en_US
dc.identifier.scopusauthoridAshton, JF=7102016481en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike937420-

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