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Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci

Title
Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci
Authors
Park Y.W.Lee S.W.Choi H.-K.Yang S.Kim Y.-S.Chun H.-N.Chang P.-S.Lee J.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2009
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 18, no. 2, pp. 294 - 298
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (Btype), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59 μmol/g dry basis while those in unfermented soymilk were 8.06 μmol/g dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All Btype 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. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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