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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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The effects of fermentation on soy embryo have been investigated using lactic acid bacteria, Lactobacillus acidophilus (LA), Lactobacillus bulgaricus (LB), Streptococcus thermophilussei (ST), and Lactobacillus plantarum (LP). As a result of the fermentation test of the isoflavone conversion by strain type, inoculation content, and fermentation time, the optimum conditions were LP bacterium, an inoculum amount of 5%, and a fermentation time of 24 hours. The composition of the isoflavone glycosides in the control was the highest in the order of glycitin> daidzin> genistin. When fermented with lactic acid bacteria, glycoside content decreased, and aglycone content increased. The order of composition was daidzein>glycitein>genistein. In the fermentation with LP bacterium, soyasaponin Ab content decreased and Ba and Bb content increased. Upon assessing the result of the experiment, it was found that the pH of the fermentation broth had a great influence in the bioconversion of isoflavone and soyasaponin. In the case of fermentation by pH 6 broth, aglycone and Bb content was the highest. The increase of aglycone content by fermentation reaction with the LP bacterium can increase the physiological activity and functionalization of soy embryo, which is a byproduct of processing.
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참고문헌 (18)
참고문헌 신청
Adlercreutz H / 1995 / Phytoestrogens: Epiemiology and a possible role in cancer protection / Environ Health Perspect 103:103~112
Anthony MS / 1998 / Effects of soy isoflavones on atherosclerosis: potential mechanism / Am J. Clin Nutr 68:1390S~1393S
Berhow MA / 2006 / Complet quantification of group A and group B soyasaponins in soybeans / J. Agr. Food Chem 54:2035~5044
천지연 / 2008 / Hydrolysis of Isoflavone Glucosides in Soymilk Fermented with Single orMixed Cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, andEnterococcus faecium 35 Isolated from Humans / Journal of Microbiology and Biotechnology 18(3):573~578
조윤희 / 2009 / Isoflavone 비배당화 및 항산화 활성을 지닌 Lactobacillus plantarum YS712의 선발 / 한국축산식품학회지 29(5):640~646
Anthony MS / 1998 / Effects of soy isoflavones on atherosclerosis: potential mechanism / Am J. Clin Nutr 68:1390S~1393S
Berhow MA / 2006 / Complet quantification of group A and group B soyasaponins in soybeans / J. Agr. Food Chem 54:2035~5044
천지연 / 2008 / Hydrolysis of Isoflavone Glucosides in Soymilk Fermented with Single orMixed Cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, andEnterococcus faecium 35 Isolated from Humans / Journal of Microbiology and Biotechnology 18(3):573~578
조윤희 / 2009 / Isoflavone 비배당화 및 항산화 활성을 지닌 Lactobacillus plantarum YS712의 선발 / 한국축산식품학회지 29(5):640~646
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