Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
- Hwang, Chung Eun; Kim, Su Cheol; Kim, Du Hyun; Lee, Hee Yul; Suh, Hyun Kwon; Cho, Kye Man; Lee, Jin Hwan
- Issue Date
- ELSEVIER SCI LTD
- Soybean; Fermentation; L. brevis; L. plantarum; Isoflavone; Amino acid; Antioxidant activity; Enzyme inhibition
- FOOD CHEMISTRY, v.340
- Journal Title
- FOOD CHEMISTRY
- This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 -> 971.1 mu g/g) with an increase of aglycones (60.2 -> 804.9 mu g/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 -> 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (alpha-glucosidase, alpha-amylase, and pancreatic lipase) displayed high activities (average 50.6 -> 67.2, 5.2 -> 46.4, 10.6 -> 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 -> 86.5, 50.2 -> 70.3, 39.3 -> 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.
- Files in This Item
- There are no files associated with this item.
- Appears in
- 농업생명과학대학 > 식품공학부 > Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.