Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

Chung Eun Hwang; Su Cheol Kim; Du Hyun Kim; Hee Yul Lee; Hyun Kwon Suh; Kye Man Cho; Jin Hwan Lee

doi:10.1016/j.foodchem.2020.128199

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

Food Chem. 2021 Mar 15:340:128199. doi: 10.1016/j.foodchem.2020.128199. Epub 2020 Sep 28.

Authors

Chung Eun Hwang¹, Su Cheol Kim¹, Du Hyun Kim², Hee Yul Lee¹, Hyun Kwon Suh², Kye Man Cho³, Jin Hwan Lee⁴

Affiliations

¹ Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
² Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea.
³ Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea. Electronic address: [email protected].
⁴ Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea. Electronic address: [email protected].

PMID: 33027719
DOI: 10.1016/j.foodchem.2020.128199

Abstract

This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 → 971.1 μg/g) with an increase of aglycones (60.2 → 804.9 μg/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 → 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (α-glucosidase, α-amylase, and pancreatic lipase) displayed high activities (average 50.6 → 67.2, 5.2 → 46.4, 10.6 → 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 → 86.5, 50.2 → 70.3, 39.3 → 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.

Keywords: Acetylglycitin (PubChem CID: 53398650); Amino acid; Antioxidant activity; Daidzein (PubChem CID: 5281708); Daidzin (PubChem CID: 107971); Enzyme inhibition; Fermentation; Genistein (PubChem CID: 5280961); Genistin (PubChem CID: 5281377); Glycitein (PubChem CID: 5317750); Glycitin (PubChem CID: 187808); Isoflavone; L. brevis; L. plantarum; Malonyldaidzin (PubChem CID: 9913968); Malonylgenistin (PubChem CID: 90658001); Malonylglycitin (PubChem CID: 23724657); Soybean.

MeSH terms

Amino Acids / analysis*
Antioxidants / analysis
Antioxidants / pharmacology
Digestion*
Enzyme Inhibitors / analysis
Enzyme Inhibitors / pharmacology
Fermentation*
Glycine max / microbiology*
Isoflavones / analysis*
Isoflavones / pharmacology
Linoleic Acids, Conjugated / analysis*
Species Specificity
Yogurt / analysis*
Yogurt / microbiology

Substances

Amino Acids
Antioxidants
Enzyme Inhibitors
Isoflavones
Linoleic Acids, Conjugated