Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06

  • Ji Seung Han (Department of Food and Biotechnology, Korea University) ;
  • Jae Yeon Joung (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Hyung Wook Kim (Department of Bio-integrated Science and Technology, College of Life Sciences, Sejong University) ;
  • Jin Hwan Kim (Department of Food and Biotechnology, Korea University) ;
  • Hyo Su Choi (Department of Food and Biotechnology, Korea University) ;
  • Hyun Jin Bae (Department of Food and Biotechnology, Korea University) ;
  • Ji Hun Jang (Department of Food and Biotechnology, Korea University) ;
  • Nam Su Oh (Department of Food and Biotechnology, Korea University)
  • Received : 2023.06.22
  • Accepted : 2023.07.10
  • Published : 2023.11.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic Lactobacillaceae strains and to investigate the production of related bioactive compounds. Lactiplantibacillus plantarum KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 Lactobacillaceae strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones.

Keywords

Acknowledgement

This research was supported by the National Research Foundation of Korea(NRF) grant funded by the Korean Government (2022M3A9I5082345).

References

  1. Aso Y, Wakabayashi S, Yamamoto R, Matsutomo R, Takebayashi K, Inukai T. 2005. Metabolic syndrome accompanied by hypercholesterolemia is strongly associated with proinflammatory state and impairment of fibrinolysis in patients with type 2 diabetes: synergistic effects of plasminogen activator inhibitor-1 and thrombin-activatable fibrinolysis inhibitor. Diabetes Care 28: 2211-2216.
  2. Chatterjee C, Gleddie S, Xiao CW. 2018. Soybean bioactive peptides and their functional properties. Nutrients 10: 1211.
  3. Okabe Y, Shimazu T, Tanimoto H. 2011. Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women. J. Sci. Food Agric. 91: 658-663.
  4. Song WO, Chun OK, Hwang I, Shin HS, Kim BG, Kim KS, et al. 2007. Soy isoflavones as safe functional ingredients. J. Med. Food 10: 571-580.
  5. Xu L, Du B, Xu B. 2015. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chem. 174: 202-213.
  6. Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, et al. 2000. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J. Nutr. 130: 1695-1699.
  7. Rekha CR, Vijayalakshmi G. 2010. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. J. Appl. Microbiol. 109: 1198-1208.
  8. Hati S, Vij S, Singh BP, Mandal S. 2015. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. J. Sci. Food Agric. 95: 216-220.
  9. Yuksekdag Z, Cinar Acar B, Aslim B, Tukenmez U. 2018. β-Glucosidase activity and bioconversion of isoflavone glycosides to aglycones by potential probiotic bacteria. Int. J. Food Propert. 20: S2878-S2886.
  10. Hur SJ, Lee SY, Kim YC, Choi I, Kim GB. 2014. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem. 160: 346-356.
  11. Wang YC, Yu RC, Chou CC. 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23: 128-135.
  12. Sarmadi BH, Ismail A. 2010. Antioxidative peptides from food proteins: a review. Peptides 31: 1949-1956.
  13. Oh NS, Kwon HS, Lee HA, Joung JY, Lee JY, Lee KB, et al. 2014. Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health. J. Dairy Sci. 97: 3300-3313.
  14. Oh NS, Joung JY, Lee JY, Kim Y. 2018. Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces. PLoS One 13: e0192021.
  15. Fujii J, Homma T, Kobayashi S, Seo HG. 2018. Mutual interaction between oxidative stress and endoplasmic reticulum stress in the pathogenesis of diseases specifically focusing on non-alcoholic fatty liver disease. World J. Biol. Chem. 9: 1-15.
  16. Tomaro-Duchesneau C, Jones ML, Shah D, Jain P, Saha S, Prakash S. 2014. Cholesterol assimilation by Lactobacillus probiotic bacteria: an in vitro investigation. Biomed. Res. Int. 2014: 380316.
  17. Li S, Huang R, Shah NP, Tao X, Xiong Y, Wei H. 2014. Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. J. Dairy Sci. 97: 7334-7343.
  18. Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, et al. 2015. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6. J. Funct. Foods 12: 33-44.
  19. Choi EA, Chang HC. 2015. Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi. Food Sci. Technol. 62: 210-217.
  20. Church FC, Swaisgood HE, Porter DH, Catignani GL. 1983. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66: 1219-1227.
  21. Zhang YC, Schwartz SJ. 2004. Analysis of isoflavones in soy foods. Curr. Protoc. Food Chem. 10: 1-17.
  22. Marazza JA, Garro MS, de Giori GS. 2009. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. Food Microbiol. 26: 333-339.
  23. Lim AK, Jung HK, Hong JH, Oh JS, Gwak. JH, Kim YH, et al. 2008. Effects of the soybean powder with rich aglycone isoflavone on lipid metabolism and antioxidative activities in hyperlipidemic rats. J. Korean Soc. Food Sci. Nutr. 37: 302-308.
  24. Kawakami Y, Tsurugasaki W, Nakamura S, Osada K. 2005. Comparison of regulative functions between dietary soy isoflavones aglycone and glucoside on lipid metabolism in rats fed cholesterol. J. Nutr. Biochem. 16: 205-212.
  25. Soccol CR, Vandenberghe LPdS, Spier MR, Medeiros ABP, Yamaguishi CT, Lindner JdD, et al. 2010. The potential of probiotics: a review. Food Technol. Biotechnol. 48: 413-434.
  26. Jeun J, Kim S, Cho SY, Jun HJ, Park HJ, Seo JG, et al. 2010. Hypocholesterolemic effects of Lactobacillus plantarum KCTC3928 by increased bile acid excretion in C57BL/6 mice. Nutrition 26: 321-330.
  27. Lew LC, Choi SB, Khoo BY, Sreenivasan S, Ong KL, Liong MT. 2018. Lactobacillus plantarum DR7 reduces cholesterol via phosphorylation of AMPK that down-regulated the mRNA expression of HMG-CoA reductase. Korean J. Food Sci. Anim. Resour. 38: 350-361.
  28. Fuentes MC, Lajo T, Carrion JM, Cune J. 2013. Cholesterol-lowering efficacy of Lactobacillus plantarum CECT 7527, 7528 and 7529 in hypercholesterolaemic adults. Br. J. Nutr. 109: 1866-1872.
  29. Sanjukta S, Rai AK. 2016. Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends Food Sci. Technol. 50: 1-10.
  30. Ramdath DD, Padhi EM, Sarfaraz S, Renwick S, Duncan AM. 2017. Beyond the cholesterol-lowering effect of soy protein: a review of the effects of dietary soy and its constituents on risk factors for cardiovascular disease. Nutrients 9: 324.
  31. Hong GE, Mandal PK, Lim KW, Lee CH. 2012. Fermentation increases isoflavone aglycone contents in black soybean pulp. Asian J. Anim. Vet. Adv. 7: 502-511.
  32. Zhang H, Yu H. 2019. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains. J. Food Biochem. 43: e12804.
  33. Amadou I, Yong-Hui S, Sun J, Guo-Wei L. 2009. Fermented soybean products: some methods, antioxidants compound extraction and their scavenging activity. Asian J. Biochem. 4: 68-76.
  34. Chen CY, Holtzman GI, Bakhit RM. 2002. High-genistin isoflavone supplementation modulated erythrocyte antioxidant enzymes and increased running endurance in rats undergoing one session of exhausting exercise - a pilot study. Pakistan J. Nutr. 1: 1-7.
  35. Ronis MJ. 2016. Effects of soy containing diet and isoflavones on cytochrome P450 enzyme expression and activity. Drug Metab. Rev. 48: 331-341.