AI Article Synopsis
- Isoflavones intake from soy drinks has health benefits, and their metabolism by bacteria is crucial for their transformation.
- Eleven strains of lactic acid bacteria and nine bifidobacteria were used to ferment a commercial soy drink, leading to the conversion of isoflavone glycosides into aglycones like daidzein, genistein, and glycitein.
- The study also found further transformations of these compounds by the bacteria, indicating the potential of using these strains to create a functional soy drink with enhanced bioactive properties.
Article Abstract
Isoflavones intake is associated with health benefits. The metabolism of isoflavones by bacteria plays a key role in their biotransformation. Therefore, commercial soy drink was fermented by 11 lactic acid bacteria (LAB) and 9 bifidobacteria strains. The majority of the strains showed deglycosylation of the isoflavone glycosides present in soy drink and appearance of the aglycones daidzein, genistein and glycitein. Moreover, we observed the further transformation of daidzein into O-desmethylangolensin (O-DMA) and tetrahydrodaidzein, alongside with dihydrodaidzein (DHD) and a putative isomer of DHD. On the other hand, genistein was transformed by nearly all strains into 6-hydroxy-O-desmethylangolensin (6-hydroxy-O-DMA), but no dihydrogenistein production was registered. A high concentration of 2-(4-hydroxyphenyl)-propionic acid was observed, suggesting the degradation of O-DMA and 6-hydroxy-O-DMA. The potential of LAB and Bifidobacterium strains to produce functional soy drink enriched with bioactive isoflavones is demonstrated in this work.
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| http://dx.doi.org/10.1016/j.foodchem.2020.126521 | DOI Listing |
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