Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Bioconversion of Soybean Isoflavone by Lactobacillus plantarum and Bifidobacterium longum

Lactobacillus plantarum과 Bifidobacterium longum을 이용한 대두 이소플라본의 비배당체로의 전환

  • Kim, In-Bok (Department of Food and Nutrition.Institute for better living, Wonkwang University) ;
  • Shin, Sun (Department of Food and Nutrition.Institute for better living, Wonkwang University) ;
  • Lim, Byung-Lak (Human and Biotechnology Co., Ltd.) ;
  • Seong, Gem-Soo (Department of Chemistry, Gunsan University) ;
  • Lee, Young-Eun (Department of Food and Nutrition.Institute for better living, Wonkwang University)
  • 김인복 (원광대학교 식품영양학.생활자원개발연구소) ;
  • 신선 (원광대학교 식품영양학.생활자원개발연구소) ;
  • 임병락 ((주)H&BT) ;
  • 성금수 (군산대학교 화학과) ;
  • 이영은 (원광대학교 식품영양학.생활자원개발연구소)
  • Received : 2010.03.19
  • Accepted : 2010.04.14
  • Published : 2010.04.30
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Abstract

In this study, phytoestrogen for the industrial production of soybean probiotics by lactic acid bacteria (LAB) was studied in a soybean extract. Soybean was fermented with LAB, Lactobacillus plantarum KCTC 3108 and Bifidobacterum longum ATCC 15707. The change in the content of various isoflavones (aglycone and glucoside) and the $\beta$-glucosidase activity in soybean during fermentation were investigated and shown to be dependent on the starter organism. Soybean extract powder fermented with L. plantarum showed the highest $\beta$-glucosidase activity and the greatest increase in the aglycone content. After 48h of fermentation, the contents of daidzin, genistin and glycitin in L. plantarum decreased from a mean initial levels of $83.03{\pm}2.17$, $168.13{\pm}8.17$ and $20.02{\pm}1.07$, respectively, to mean levels of $5.34{\pm}3.24$, $3.79{\pm}0.57$ and $1.87{\pm}1.09\;mg$/100 g. Whereas, after 48h fermentation, the contents of daidzein, genistein and glycitein increased from a mean initial levels of $8.09{\pm}0.78$, $11.20{\pm}0.84$ and $4.71{\pm}0.46$, respectively, to mean levels of $85.76{\pm}0.84$, $175.87{\pm}2.21$ and $22.41{\pm}0.91\;mg$/100 g. Taken together, these results suggested an increase of aglycones and decrease of glucoside in isoflavones occurred during fermentation, which coincided with an increase of $\beta$-glucosidase activity in the fermented soybean extract powder.

Keywords

References

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