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 CE, Kim SC, Kim DH, Lee HY, Suh HK, Cho KM, Lee JH.
Food chemistry. 2021; 340(): 128199

Abstract

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 mug/g) with an increase of aglycones (60.2 --> 804.9 mug/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. CI - Copyright (c) 2020 Elsevier Ltd. All rights reserved.



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