Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Journal of Functional Foods

Dong Hoon Lee¹  Sang Soo Kang²  Baolo Kim³  Chung Eun Hwang³  Kye Man Cho³  Su Cheol Kim³  Md. Azizul Haque³  Chung Soo Lee⁴  Jin Hwan Lee⁴ 

[1] Corresponding authors.;Department of Anatomy and Convergence Medical Science, Institute of Health Sciences, School of Medicine, Gyeongsang National University, Jinju 52727, Republic of Korea;Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea;Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 34111, Republic of Korea;

关键词: Fermented soybean;    Conjugated linoleic acid;    Isoflavone;    Lactobacillus plantarum P1201;    Digestive enzyme;    Antioxidant;   

DOI  :  

来源: DOAJ

【 摘 要 】

This research was the first to investigate the variations of conjugated linoleic acid (CLA), isoflavone, digestive enzyme inhibition, and antioxidant properties in hydrolysate soybean milks under fermentation using Lactobacillus plantarum P1201. The average CLA contents increased significantly in the range of ND → 0.91–1.75 mg/g during fermentation, whereas the isoflavone glucosides were markedly reduced (1570.01 → 548.41 µg/g, 65%) with the increase of aglycone contents (58.75 → 453.45 µg/g, 7.7 times). In particular, daidzein and cis-9, trans-11 CLA exhibited the predominant compositions (>50% and >90%) with considerable increases in fermented soybean milks. Total phenolic and flavonoid contents also slightly increased. Interestingly, fermented soybean extracts possessed potent α-glucosidase and pancreatic lipase inhibitory effects with average 32.4 → 55.5% and ND → 43.4% at a concentration of 500 μg/ml. Moreover, the antioxidant properties against three radicals increased markedly as the following order: ABTS (46.1 → 87.6%) > DPPH (38.8 → 77.4%) > hydroxyl (15.6 → 47.0%). Therefore, fermented hydrolysate milks might have attributed to enhance the soybean value.

【 授权许可】

Unknown