Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk

2018 ◽  
Vol 148 ◽  
pp. 145-150 ◽  
Author(s):  
Wen-Sin Liu ◽  
Chun-Yao Yang ◽  
Tony J. Fang
Keyword(s):  
Lactic Acid ◽  
Stress Response ◽  
Lactic Acid Bacteria ◽  
Glucosidase Activity ◽  
Induced Stress

scholarly journals Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 963
Author(s):  
Jon Kepa Izaguirre ◽  
Leire Barañano ◽  
Sonia Castañón ◽  
Itziar Alkorta ◽  
Luis M. Quirós ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Inoculum Size ◽  
Process Time ◽  
Medical Applications ◽  
Bacterial Strains ◽  
Food Industries ◽  
Glucosidase Activity ◽  
Interesting Candidate

Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

scholarly journals Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

2017 ◽  
Vol 27 (1) ◽  
pp. 123-129 ◽  
Author(s):  
Sung-Ho Son ◽  
Hye-Lin Jeon ◽  
Seo-Jin Yang ◽  
Min-Ho Sim ◽  
Yu-Jin Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Glucosidase Activity ◽  
Probiotic Lactic Acid Bacteria

scholarly journals Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

LWT ◽  
2018 ◽  
Vol 91 ◽  
pp. 249-257 ◽  
Author(s):  
Annel M. Hernández-Alcántara ◽  
Carmen Wacher ◽  
M. Goretti Llamas ◽  
Paloma López ◽  
M. Lourdes Pérez-Chabela
Keyword(s):  
Lactic Acid ◽  
Stress Response ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Probiotic Properties ◽  
Cooked Meat ◽  
Cooked Meat Products

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Loading-Induced Stress Response in the Intervertebral Disc

2014 ◽  
Vol 4 (1_suppl) ◽  
pp. s-0034-1376604-s-0034-1376604
Author(s):  
W. H. Chooi ◽  
S. C. Chan ◽  
B. Gantenbein-Ritter ◽  
B. P. Chan
Keyword(s):  
Stress Response ◽  
Intervertebral Disc ◽  
Induced Stress
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