Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus parac...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wolters Kluwer Medknow Publications
2017-10-01
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| Series: | Asian Pacific Journal of Tropical Biomedicine |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2221169117309498 |
| _version_ | 1818619196418818048 |
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| author | Sasithorn Sirilun Bhagavathi Sundaram Sivamaruthi Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut |
| author_facet | Sasithorn Sirilun Bhagavathi Sundaram Sivamaruthi Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut |
| author_sort | Sasithorn Sirilun |
| collection | DOAJ |
| description | Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process.
Methods: The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis.
Results: Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean.
Conclusions: The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition. |
| first_indexed | 2024-12-16T17:33:38Z |
| format | Article |
| id | doaj.art-daef2baffa054456877a570f622a95b3 |
| institution | Directory Open Access Journal |
| issn | 2221-1691 |
| language | English |
| last_indexed | 2024-12-16T17:33:38Z |
| publishDate | 2017-10-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | Asian Pacific Journal of Tropical Biomedicine |
| spelling | doaj.art-daef2baffa054456877a570f622a95b32022-12-21T22:22:52ZengWolters Kluwer Medknow PublicationsAsian Pacific Journal of Tropical Biomedicine2221-16912017-10-0171093093610.1016/j.apjtb.2017.09.007Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidateSasithorn Sirilun0Bhagavathi Sundaram Sivamaruthi1Periyanaina Kesika2Sartjin Peerajan3Chaiyavat Chaiyasut4Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandHealth Innovation Institute, Chiang Mai 50230, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandObjective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process. Methods: The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis. Results: Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean. Conclusions: The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.http://www.sciencedirect.com/science/article/pii/S2221169117309498Lactic acid bacteriaFermentationLactobacillus paracasei HII02SoybeanNorthern Thailand |
| spellingShingle | Sasithorn Sirilun Bhagavathi Sundaram Sivamaruthi Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate Asian Pacific Journal of Tropical Biomedicine Lactic acid bacteria Fermentation Lactobacillus paracasei HII02 Soybean Northern Thailand |
| title | Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| title_full | Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| title_fullStr | Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| title_full_unstemmed | Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| title_short | Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| title_sort | lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate |
| topic | Lactic acid bacteria Fermentation Lactobacillus paracasei HII02 Soybean Northern Thailand |
| url | http://www.sciencedirect.com/science/article/pii/S2221169117309498 |
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