Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was determined by several methods to evaluate different a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2012-07-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612000461 |
| _version_ | 1818410031548203008 |
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| author | José A. Marazza Mónica A. Nazareno Graciela Savoy de Giori Marisa S. Garro |
| author_facet | José A. Marazza Mónica A. Nazareno Graciela Savoy de Giori Marisa S. Garro |
| author_sort | José A. Marazza |
| collection | DOAJ |
| description | In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was determined by several methods to evaluate different antioxidant mechanisms. Fermented soymilk exhibited higher antioxidant activity (71.2 ± 4.0%) determined by β-carotene bleaching method but lower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermented soymilk used as control. The fermented soymilk extracts were able to inhibit the oxidation of DNA induced by Fenton’s reagent. The increase of isoflavone aglycone contents during fermentation was a result of β-glucosidase activity towards isoflavone glucosides. This process allowed obtaining a soy beverage with enhanced antioxidant capacity able to contribute to the health and nutritional status improvement of consumers. |
| first_indexed | 2024-12-14T10:09:03Z |
| format | Article |
| id | doaj.art-f17cc335d9fa4553ac59cbc6296eba51 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T10:09:03Z |
| publishDate | 2012-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-f17cc335d9fa4553ac59cbc6296eba512022-12-21T23:07:04ZengElsevierJournal of Functional Foods1756-46462012-07-0143594601Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosusJosé A. Marazza0Mónica A. Nazareno1Graciela Savoy de Giori2Marisa S. Garro3Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145 (T4000ILC) Tucumán, ArgentinaINQUINOA-CONICET, Instituto de Ciencias Químicas, Facultad de Agronomía y Agroindustrias, UNSE, Santiago del Estero, ArgentinaCentro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145 (T4000ILC) Tucumán, Argentina; Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, UNT, Tucumán, ArgentinaCentro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145 (T4000ILC) Tucumán, Argentina; Corresponding author: Tel.: +54 381 431 0465; fax: +54 381 400 5600.In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was determined by several methods to evaluate different antioxidant mechanisms. Fermented soymilk exhibited higher antioxidant activity (71.2 ± 4.0%) determined by β-carotene bleaching method but lower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermented soymilk used as control. The fermented soymilk extracts were able to inhibit the oxidation of DNA induced by Fenton’s reagent. The increase of isoflavone aglycone contents during fermentation was a result of β-glucosidase activity towards isoflavone glucosides. This process allowed obtaining a soy beverage with enhanced antioxidant capacity able to contribute to the health and nutritional status improvement of consumers.http://www.sciencedirect.com/science/article/pii/S1756464612000461SoymilkLactic acid bacteriaIsoflavonesDNA oxidationβ-Carotene bleachingDPPH radical |
| spellingShingle | José A. Marazza Mónica A. Nazareno Graciela Savoy de Giori Marisa S. Garro Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus Journal of Functional Foods Soymilk Lactic acid bacteria Isoflavones DNA oxidation β-Carotene bleaching DPPH radical |
| title | Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus |
| title_full | Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus |
| title_fullStr | Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus |
| title_full_unstemmed | Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus |
| title_short | Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus |
| title_sort | enhancement of the antioxidant capacity of soymilk by fermentation with lactobacillus rhamnosus |
| topic | Soymilk Lactic acid bacteria Isoflavones DNA oxidation β-Carotene bleaching DPPH radical |
| url | http://www.sciencedirect.com/science/article/pii/S1756464612000461 |
| work_keys_str_mv | AT joseamarazza enhancementoftheantioxidantcapacityofsoymilkbyfermentationwithlactobacillusrhamnosus AT monicaanazareno enhancementoftheantioxidantcapacityofsoymilkbyfermentationwithlactobacillusrhamnosus AT gracielasavoydegiori enhancementoftheantioxidantcapacityofsoymilkbyfermentationwithlactobacillusrhamnosus AT marisasgarro enhancementoftheantioxidantcapacityofsoymilkbyfermentationwithlactobacillusrhamnosus |