Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci

  • Park, Young-Woo (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Lee, Seung-Wook (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Choi, Hyung-Kyoon (College of Pharmacy, Chung-Ang University) ;
  • Yang, SeungOk (College of Pharmacy, Chung-Ang University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University) ;
  • Chun, Ho-Nam (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
  • Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology)
  • Published : 2009.04.30
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Abstract

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to $8.59{\mu}mol/g$ dry basis while those in unfermented soymilk were $8.06{\mu}mol/g$ dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and $\beta$-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low $\beta$-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

Keywords

References

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