Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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
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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).

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