Effects of Skim Milk Powder Supplementation to Soy Yogurts on Biotransformation of Isoflavone Glycosides to Biologically Active Forms during Storage
نویسندگان
چکیده
Three batches of yogurts were made with soy protein isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of skim milk powder (SMP). The fourth batch (control; S0) was prepared from SPI without SMP supplementation. Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) were used as the starter culture. Biotransformation of the inactive forms, isoflavone glycosides (IG) to biologically active forms, isoflavone aglycones (IA), was determined during 28 d storage. The viability of both microorganisms was significantly higher (P < 0.05) in S2, S4, and S6 than that in S0. The ratio of lactic acid/acetic acid in S0 was in the range of 15.53 – 22.31 compared to 7.24 – 12.81 in S2, S4 and S6. The biotransformation of IG to IA in S2, S4 and S6 was also enhanced by 9.9 -13.3% compared to S0. Keywords—Isoflavone aglycones, isoflavone glycosides, skim milk powder and soy yogurt.
منابع مشابه
Effects of skim-milk supplementation on the quality and penetrating ability of boar semen after long-term preservation at 15 °C.
This study investigated the effects of skim-milk supplementation on the quality and penetrating ability of boar semen preserved at 15 °C. When boar semen samples were preserved in Modified Modena extender supplemented with various concentrations (0, 7.5, 15, 30 and 50 mg/mL) of skim milk powder at 15 °C for 4 weeks, higher sperm motility and viability were observed in the case of 7.5 mg/mL skim...
متن کاملEffect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk ...
متن کاملThe Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...
متن کاملImproving Free Radical Scavenging Activity of Soy Isoflavone Glycosides Daidzin and Genistin by 3'-Hydroxylation Using Recombinant Escherichia coli.
The present study describes the biotransformation of a commercially available crude extract of soy isoflavones, which contained significant amounts of the soy isoflavone glycosides daidzin and genistin, by recombinant Escherichia coli expressing tyrosinase from Bacillus megaterium. Two major products were isolated from the biotransformation and identified as 3'-hydroxydaidzin and 3'-hydroxygeni...
متن کاملCharacteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.
Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower synere...
متن کامل