Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect
Soy beverages can be a source of bioactive isoflavones, with potential human health benefits. In this work, the suitability of three Lacticaseibacillus and three Bifidobacterium probiotic strains as functional starters for soy beverage fermentation were evaluated, alongside with the effect of refrig...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023021989 |
| _version_ | 1797836999751630848 |
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| author | Ana Ruiz de la Bastida Ángela Peirotén Susana Langa Eva Rodríguez-Mínguez José Antonio Curiel Juan Luis Arqués José María Landete |
| author_facet | Ana Ruiz de la Bastida Ángela Peirotén Susana Langa Eva Rodríguez-Mínguez José Antonio Curiel Juan Luis Arqués José María Landete |
| author_sort | Ana Ruiz de la Bastida |
| collection | DOAJ |
| description | Soy beverages can be a source of bioactive isoflavones, with potential human health benefits. In this work, the suitability of three Lacticaseibacillus and three Bifidobacterium probiotic strains as functional starters for soy beverage fermentation were evaluated, alongside with the effect of refrigerated storage on the viability of the strains and the isoflavone composition of the fermented beverages. The three bifidobacteria strains suffered a decrease in their viability during refrigeration and only Bifidobacterium breve INIA P734 produced high concentrations of bioactive isoflavones. Meanwhile, L. rhamnosus GG and L. rhamnosus INIA P344 produced high levels of aglycones and, with L. paracasei INIA P272, maintained their viability during the refrigeration period, constituting promising starters to obtain functional soy beverages that could gather the benefits of the bioactive isoflavone aglycones and the probiotic strains. Moreover, the three lactobacilli caused an increase in the antioxidant capacity of the fermented beverages, which was maintained over the refrigerated storage. |
| first_indexed | 2024-04-09T15:17:52Z |
| format | Article |
| id | doaj.art-0f7d7bed3a9b45c6a86bf7c70ec08643 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-09T15:17:52Z |
| publishDate | 2023-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-0f7d7bed3a9b45c6a86bf7c70ec086432023-04-29T14:52:59ZengElsevierHeliyon2405-84402023-04-0194e14991Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effectAna Ruiz de la Bastida0Ángela Peirotén1Susana Langa2Eva Rodríguez-Mínguez3José Antonio Curiel4Juan Luis Arqués5José María Landete6Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainCorresponding author.; Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, SpainSoy beverages can be a source of bioactive isoflavones, with potential human health benefits. In this work, the suitability of three Lacticaseibacillus and three Bifidobacterium probiotic strains as functional starters for soy beverage fermentation were evaluated, alongside with the effect of refrigerated storage on the viability of the strains and the isoflavone composition of the fermented beverages. The three bifidobacteria strains suffered a decrease in their viability during refrigeration and only Bifidobacterium breve INIA P734 produced high concentrations of bioactive isoflavones. Meanwhile, L. rhamnosus GG and L. rhamnosus INIA P344 produced high levels of aglycones and, with L. paracasei INIA P272, maintained their viability during the refrigeration period, constituting promising starters to obtain functional soy beverages that could gather the benefits of the bioactive isoflavone aglycones and the probiotic strains. Moreover, the three lactobacilli caused an increase in the antioxidant capacity of the fermented beverages, which was maintained over the refrigerated storage.http://www.sciencedirect.com/science/article/pii/S2405844023021989DaidzeinGenisteinBifidobacteriumLacticaseibacillusProbiotics |
| spellingShingle | Ana Ruiz de la Bastida Ángela Peirotén Susana Langa Eva Rodríguez-Mínguez José Antonio Curiel Juan Luis Arqués José María Landete Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect Heliyon Daidzein Genistein Bifidobacterium Lacticaseibacillus Probiotics |
| title | Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect |
| title_full | Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect |
| title_fullStr | Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect |
| title_full_unstemmed | Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect |
| title_short | Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect |
| title_sort | fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones a potential double functional effect |
| topic | Daidzein Genistein Bifidobacterium Lacticaseibacillus Probiotics |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023021989 |
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