Enhancement of isoflavone aglycones, GABA, and mineral bioavailability in Apios americana Medikus by co-fermentation with Lactiplantibacillus plantarum LAB02 and Levilactobacillus brevis BMK484

초록

This study evaluated metabolic and functional changes in Apios americana Medikus (AAM) during lactic acid bacteria fermentation using Lactiplantibacillus plantarum LAB02 and Levilactobacillus brevis BMK484 at different strain ratios and fermentation times. A 1:1 mixed culture fermented for 36 h was optimal. Isoflavone glycosides decreased (1.837 -* 0.006 mg/g), while aglycones increased (0.097 -* 0.604 mg/g), including genistein (0.194 mg/g) and 2 '-hydroxygenistein (0.184 mg/g). Fermentation increased gamma-aminobutyric acid (52.6 mg/100 g), aspartic acid, and extractable minerals (P, K, Ca, Mg) under the applied extraction conditions, with key unsaturated fatty acids retained. Antioxidant activity improved, with DPPH and ABTS IC50 values reduced by 26.7% and 21.5%, respectively. PCA and heatmap clustering confirmed distinct shifts among dried, sterilized, and fermented AAM, supporting its use as a functional food ingredient.

키워드