Abstract
Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 μg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l−1 with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin + genistin) into their corresponding bioactive aglycones (daidzein + genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml.
Similar content being viewed by others
Abbreviations
- LAB:
-
lactic acid bacteria
- Sb:
-
Saccharomyces boulardii
- La:
-
Lactobacillus acidophilus
- Lb:
-
Lactobacillus bulgaricus
- Lc:
-
Lactobacillus casei
- Lp:
-
Lactobacillus plantarum
- Lh:
-
Lactobacillus helviticus
References
Dhananjay, S., Kulkarni, S. S., Kapanoor, K. G., Naganagouda, V. K., & Veerappa, H. M. (2006). Biotechnology and Applied Biochemistry, 45, 51–57.
Adlercreutz, H. (2002). Lancer Oncology, 3, 364–373.
Brouns, F. (2002). Food Research International, 35, 187–193.
Corn well, T., Cohick, W., & Raskin, I. (2004). Phytochemistry, 65, 995–1016.
Khare, S. K., Krishna, J., & Manishwara, M. N. (1994). Biotechnology and Applied Biochemistry, 19, 193–198.
Beck, V., Unterrieder, E., Krenn, L., Kubelka, W., & Jungbauer, A. (2003). Journal of Steroid Biochemistry and Molecular Biology, 84, 259–268.
Setchell, K. D. R. (1998). American Journal of Clinical Nutrition, 68(suppl), 1333S–1346S.
Setchell, K. D. R., & Cassidy, A. (1999). Journal of Nutrition, 129(suppl), 758S–767S.
Fukutake, M., Takahashi, M., Ishida, K., Kawamaru, H., Sugimura, T., & Wakabayashi, K. (1996). Food&chemical Toxicology, 34, 457–461.
Arjmandi, B. H., Birnbaum, R., Goyal, N. V., Getlinger, M. J., Juma, S., & Alekel, L. (1998). American Journal of Clinical Nutrition, 68, 1364S–1368S.
Potter, S. M., Baum, J. A., Teng, H., Stillman, R. J., Shay, N. F., & Erdman, J. R. (1998). American Journal of Clinical Nutrition, 68, 1375S–1379S.
Wagner, J. D., Cefalu, W. T., Anthony, M. S., Litwak, K. N., Zhang, L., & Clarkson, T. B. (1997). Metabolism, 46, 698–705.
King, R. A., & Bignell, C. M. (2000). Aus Journal of Nutrition and Dietetics, 57(2), 70–78.
Chang, Y. C., & Nair, M. G. (1995). Journal of Natural Products, 58, 1892–1896.
Xu, X., Harris, K. S., Wang, H., Murphy, P. A., & Hendrich, S. (1995). Journal of Nutrition, 125, 2307–2315.
Fleet, G. H., & Mian, M. A. (1987). International Journal of Food Microbiology, 4, 145–155.
AOAC. (1970). Official methods of analysis (11th ed.). Washington, DC: Association of Official Analytical Chemists.
AOAC. (1984). Official methods of analyis (14th ed.). Washington, DC: Association of Official Analytical Chemists.
Singleton, V. L., & Rossi, J. A. (1965). American Journal of Enology and Viticulture, 16, 144–158.
Adler-Nissen, J. (1979). Journal of Agricultural and Food Chemistry, 27, 1256–1262.
Moon, J. H., & Terao, J. (1998). Journal of Agricultural and Food Chemistry, 46, 5062–5065.
Mishra, O. P., & Kovachich, G. B. (1984). Life Sciences, 35, 849–854.
Oyaizu, M. (1986). Japanese Journal of Nutrition, 44, 307–315.
Chiou, R. Y. Y., & Cheng, S. L. (2001). Journal of Agricultural and Food Chemistry, 49, 3656–3660.
Hou, J-W., Yu, R-C., & Chou, C-C. (2000). Food Research International, 33, 393–397.
Ankenman Granata, L., & Morr, C. V. (1996). Journal of Food Science, 61(2), 331–336.
Chou, C-C., & Hou, J-W. (2000). International Journal of Food Microbiology, 56, 113–121.
Karleskind, D., Laye, I., Halpin, E., & Morr, C. V. (1991). Journal of Food Science, 55, 999–1001.
Oberman, H. (1985). CH3. London, England: Applied Science Publishers.
Sindhu, S. C., & Khetarpaul, . (2003). Plants Foods for Human Nutrition, 58, 1–10.
Serraino, M. R., Thompton, L. U., Savoie, L., & Parent, G. (1985). Journal of Food Science, 50, 1689–1692.
Kurmann, J. A., & Rasic, J. L. (1991). Therapeutic properties of fermented milks pp. 117–158. London: Elsevier Applied Sciences.
Pyo, Y-H., Lee, T-C., & Lee, Y-C. (2005). Food Research International, 38, 551–559.
Wang, Y-C., Yu, R-C., & Chou, C-C. (2006). Food Microbiology, 23, 128–135.
Chien, H. L. (2004). M.S.Thesis, National Taiwan University, Taipei, Taiwan.
Yang, J. H., Mau, J. L., Ko, P. T., & Huang, L. C. (2000). Antioxidant properties of fermented soybean broth. Food Chemistry, 71, 249–254.
Tsangalis, D., Ashton, J. E., Magill, A. E. J., & Shah, N. P. (2002). Journal of Food Science, 68, 623–631.
Shimada, K., Fujikawa, K., Yahara, K., & Nakamura, T. (1992). Journal of Agricultural and Food Chemistry, 40, 945–948.
Izumi, T., Nasu, A., Kataoka, S., Obata, A., & Tobe, K. (2000). Chem Pharma, 1593–1595.
Pyo, Y-H., Lee, T-C., & Lee, Y-C. (2005). Journal of Food Science, 70, S215–S220.
Laurens-Hatting, A., & Viljoen, B. C. (2001). Food Research International, 34, 791–796.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Rekha, C.R., Vijayalakshmi, G. Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Appl Biochem Biotechnol 151, 452–463 (2008). https://doi.org/10.1007/s12010-008-8213-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12010-008-8213-4