Article
Biochemistry & Molecular Biology
Francesco Letizia, Alessandra Fratianni, Martina Cofelice, Bruno Testa, Gianluca Albanese, Catello Di Martino, Gianfranco Panfili, Francesco Lopez, Massimo Iorizzo
Summary: In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. In this study, soymilk was fermented with Lactiplantibacillus plantarum LP95, resulting in a significant increase in aglycone isoflavones and antioxidant activity. The use of Lp. plantarum LP95 as a starter for fermented soymilk production shows promise.
Article
Microbiology
Haicui Wu, Tim-Fat Shum, Jiachi Chiou
Summary: This study evaluated LAB isolates from kimchi, yogurt, and baby feces in Hong Kong, showing that L. plantarum and L. rhamnosus strains exhibited higher tolerance and potential applications in fermentation.
Article
Engineering, Chemical
Jon Kepa Izaguirre, Leire Baranano, Sonia Castanon, Itziar Alkorta, Luis M. Quiros, Carlos Garbisu
Summary: This study evaluated the bioactivation capacity of different bacterial strains on isoflavones, showing that Lactobacillus plantarum 128/2 could completely bioactivate isoflavones in soymilk under specific conditions. The results provide a new approach for the food industry to transform isoflavones into more easily absorbable forms in the human body, with L. plantarum 182/2 as a promising candidate.
Article
Pharmacology & Pharmacy
Asmaa El-Shazly, Amira A. Gamal, Asmaa N. El-Dein, Walaa S. A. Mettwally, Mohamed A. Farid
Summary: This study used 16 probiotic lactic acid bacteria to prepare soy yogurt and evaluated their production effects during the fermentation process. The results showed that bacterial fermentation could increase the content of isoflavone aglycones in soy yogurt, with Lactobacillus strains performing the best in this aspect.
EGYPTIAN PHARMACEUTICAL JOURNAL
(2021)
Article
Chemistry, Applied
G. N. Veremeichik, V. P. Grigorchuk, E. S. Butovets, L. M. Lukyanchuk, E. Brodovskaya, D. Bulgakov, V. P. Bulgakov
Summary: The study analyzed the biosynthesis of isoflavones in wild and cultivated soybeans grown in adverse climate conditions, finding that the Hefeng25 and Sfera varieties have the highest isoflavone content and fungal tolerance.
Article
Nutrition & Dietetics
Kuebra Kucukgoz, Monika Trzaskowska
Summary: The potential health benefits of probiotics have been demonstrated by many studies, with non-dairy probiotic products known for their quality and nutritional values. Fermentation with probiotics can improve the sensory properties of plant-based raw materials. Shifting market shares towards plant-based probiotic products may help mitigate environmental challenges, and consuming non-dairy probiotic food can contribute to climate change mitigation.
Article
Food Science & Technology
Muzaffar Hasan, S. R. Arpitha, Chandrika Das, Rosalin Laishram, Minnu Sasi, Sandeep Kumar, Chirag Maheshwari, Veda Krishnan, Sweta Kumari, Jose M. Lorenzo, Manoj Kumar, Archana Sachdev, Anil Dahuja
Summary: The increased interest in plant-based formulations and ethical concerns has led to higher consumption of soymilk. This review discusses research trends in enhancing the nutritional value of soymilk through fermentation and other methods. The use of probiotics and other strategies result in functional soymilk enriched with bioactives, which show improved health benefits and medicinal potential for treating various diseases. Innovative probiotics offer the opportunity to produce functional soymilk that caters to consumer needs and provides positive health properties.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Agriculture, Multidisciplinary
Young Sung Jung, Hyoung-Geun Kim, Seon Min Oh, Dae Young Lee, Cheon-Seok Park, Dae-Ok Kim, Nam-In Baek
Summary: Using amylosucrase from Deinococcus geothermalis, alpha-linked glucosylation of Soybean isoflavone aglycones (SIAs) was achieved, resulting in 13 alpha-linked glucosyl SIAs with confirmed colors in solution. The structures of the compounds were identified using mass spectrometry and multidimensional nuclear magnetic resonance spectroscopy. The study suggests a strategy for the synthesis of bioactive compounds with enhanced water solubility through alpha-linked glucosylation, with the products attached to the C-4 ' of SIAs found to be more water-soluble than those attached to the C-7 and/or beta-linkages.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Acoustics
Minju Lee, Kwang-Geun Lee
Summary: This study analyzed the effect of ultrasound treatment on the volatile compounds, total polyphenols, flavonoids, and isoflavones in soy-milk. The results showed that ultrasound treatment significantly reduced unpleasant soybean flavors and increased baked flavors. In addition, it increased the content of total isoflavones, polyphenols, and flavonoids in soy-milk.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Food Science & Technology
Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian
Summary: This paper reviews the application of ultrasound in enhancing the activity of probiotic cells and discusses its mechanisms. It also explores how probiotic-related industries can benefit from this emerging food processing technology and discusses the outlook of this innovative approach.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Thais Jaciane Araujo Rodrigues, Aline Pacheco Albuquerque, Antonio Vinicius Silva de Azevedo, Layanne Rodrigues da Silva, Matheus Augusto de Bittencourt Pasquali, Gilmar Trindade de Araujo, Shenia Santos Monteiro, Wanessa Dayane Leite Lima, Ana Paula Trindade Rocha
Summary: This study investigated the fermentation of caja fruit pulp using Bifidobacterium animalis ssp. lactis B94 and found that caja pulp is a favorable medium for its growth. The stability test demonstrated that the probiotic pulp can preserve the probiotic attributes of the final product. These findings suggest that caja pulp can be used for the development of new food products using biotechnology.
Review
Food Science & Technology
Leilei Yu, Ying Chen, Hui Duan, Nanzhen Qiao, Gang Wang, Jianxin Zhao, Qixiao Zhai, Fengwei Tian, Wei Chen
Summary: L. sakei is extensively used in industrial production and food fermentations. It is derived from fermented meat, vegetable products, and human feces. It exhibits unique metabolic pathways and molecular mechanisms that enable it to thrive in different habitats. L. sakei has probiotic effects, including alleviating metabolic syndrome, inflammatory bowel disease, and atopic dermatitis. This review provides a comprehensive summary of its genomic and metabolic characteristics, as well as its potential applications in the food and healthcare industries.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Yufeng Xie, Yingxue Wang, Yang Han, Jing Zhang, Shumei Wang, Shuwen Lu, Haikuan Wang, Fuping Lu, Longgang Jia
Summary: This study is of great significance in understanding the molecular basis of isoflavone aglycones biosynthesis in Lactobacillus strains, and it has been found that L. paracasei TK1501 can significantly increase the content of isoflavone aglycones in soymilk fermentation.
Review
Biotechnology & Applied Microbiology
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Summary: Numerous studies have shown the link between consumption of fermented dairy foods and improved health outcomes. Fermented dairy probiotics stimulate the growth of good bacteria in the gut, leading to improved human health. The fermented functional food matrix plays a crucial role in buffering and protecting probiotic strains.
FERMENTATION-BASEL
(2022)