User Settings
Open AccessDissertation

ENHANCING THE TRANSFORMATION LEVEL OF BIOACTIVE SOY ISOFLAVONES IN SOY-BASED FOODS BY PROBIOTIC ORGANISMS

Thuy Thi Pham-2010-01-01-Victoria University Research Repository (Victoria University)
0PDF

TL;DRAbstract

The biologically active forms of the isoflavones, aglycones (IA), in soy are reported to have many health benefits and could be considered as a “natural component” to replenish the estrogens in woman at menopausal and post-menopausal age. However, the isoflavones in soy exist principally in isoflavone glycoside (IG) forms, which have lower bioavailability. In order to improve health status of soymilk, it is essential to transform IG to IA. Initially, pure β-galactosidase and β-glucosidase were utilised for hydrolysing IG to IA in soymilk (SM). The level of hydrolysis ranged from 43.3-77.2% and 86.7-93.0% by various β-galactosidase concentrations and β-glucosidase, respectively. Six strains of probiotic organisms that produced β-galactosidase and β-glucosidase were used for the biotransformation of IG to IA in soymilk. To enhance the biotransformation level of IG to IA, lactulose and skim milk powder (SMP) were added to SM. The presence of lactulose in the medium enhanced the biotransfo

Chat with Paper

AI Agents for this Paper

The biologically active forms of the isoflavones, aglycones (IA), in soy are reported to have many health benefits and could be considered as a “natural component” to replenish the estrogens in woman at menopausal and post-menopausal age. However, the isoflavones in soy exist principally in isoflavone glycoside (IG) forms, which have lower bioavailability. In order to improve health status of soymilk, it is essential to transform IG to IA. Initially, pure β-galactosidase and β-glucosidase were utilised for hydrolysing IG to IA in soymilk (SM). The level of hydrolysis ranged from 43.3-77.2% and 86.7-93.0% by various β-galactosidase concentrations and β-glucosidase, respectively. Six strains of probiotic organisms that produced β-galactosidase and β-glucosidase were used for the biotransformation of IG to IA in soymilk. To enhance the biotransformation level of IG to IA, lactulose and skim milk powder (SMP) were added to SM. The presence of lactulose in the medium enhanced the biotransfo

Keywords

BiotransformationIsoflavonesFood scienceBifidobacterium animalisProbioticChemistryLactobacillus acidophilusBioavailability

Chat

Click to start Chat