Impact of Lactobacillus cultures on production of B-vitamins, organic acids and biotransformation of soy isoflavones

2021 ◽  
Vol 50 (1) ◽  
pp. 125-135
Author(s):  
S. Das ◽  
B.K. Mishra ◽  
S. Hati
Keyword(s):  
Organic Acids ◽  
Soy Isoflavones ◽  
Starter Cultures ◽  
B Vitamins ◽  
The Other ◽  
Soy Foods

AbstractIn the study, four potent Lactobacillus cultures of L. rhamnosus K4E, L. plantarum RD7, L. fermentum K7, and L. fermentum K16 were considered for the production of B-vitamins, organic acids and biotransformation of soy isoflavones. L. plantarum RD7 showed the highest B2 production (0.84 μg mL−1) after 36 h, while L. fermentum K16 exhibited maximum B12 production (0.084 μg mL−1) after 12 h. L. rhamnosus K4E produced 0.24 μg mL−1 of folate after 12 h. Highest production of lactate (16.43 μg mL−1) and acetate (5.86 μg mL−1) was reported by L. rhamnosus K4E. L. plantarum RD7 showed maximum butyrate (0.253 μg mL−1) production compared to the other cultures. The highest bioconversion of soy aglycones was reported by L. rhamnosus K4E with 55.43% for daidzein and 72.30% for genistein, during soymilk fermentation. These potent cultures have a potential to be used as functional starter cultures for the production of functional fermented soy foods.

scholarly journals Association between Soy Food and Dietary Soy Isoflavone Intake and the Risk of Cardiovascular Disease in Women: A Prospective Cohort Study in Korea

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1407
Author(s):  
Jihyun Im ◽  
Kyong Park
Keyword(s):  
Cardiovascular Disease ◽  
Postmenopausal Women ◽  
Premenopausal Women ◽  
Soy Isoflavones ◽  
Korean Women ◽  
Cvd Risk ◽  
Soy Isoflavone ◽  
Soy Foods ◽  
Cardiovascular Disease In Women

The association between soy food and soy isoflavone intake and cardiovascular disease (CVD) risk is uncertain, especially in women. We aimed to investigate this association in Korean women. We analyzed data from the Korean Genome and Epidemiology Study, including 4713 Korean women aged 40–69 years with no CVD or cancer at baseline. Dietary information was obtained using a validated semi-quantitative food frequency questionnaire, and the incidence of CVD was assessed using biennial self-reported questionnaires on medical history. The mean follow-up time was 7.4 years, during which 82 premenopausal and 200 postmenopausal women reported CVD incidence. The highest tofu, total soy foods, and dietary soy isoflavone intake groups were significantly associated with a decreased CVD risk in premenopausal women (tofu: hazard ratio (HR) 0.39; 95% confidence interval (CI), 0.19–0.80; total soy food: HR 0.36; 95% CI, 0.18–0.70; dietary soy isoflavones: HR 0.44; 95% CI, 0.22–0.89), whereas no association was observed in postmenopausal women. Other soy foods showed no association with CVD incidence. Dietary soy isoflavones and total soy foods are associated with a decreased CVD risk in premenopausal women. Among soy foods, only tofu showed significant health benefits.

scholarly journals Dietary Soy Intake Is Inversely Associated with Risk of Type 2 Diabetes in Japanese Women but Not in Men

2019 ◽  
Vol 149 (7) ◽  
pp. 1208-1214 ◽  
Author(s):  
Kie Konishi ◽  
Keiko Wada ◽  
Michiyo Yamakawa ◽  
Yuko Goto ◽  
Fumi Mizuta ◽  
...  
Keyword(s):  
Soy Protein ◽  
Smoking Status ◽  
Menopausal Status ◽  
Glycemic Load ◽  
Japanese Women ◽  
Cox Proportional Hazards ◽  
Dietary Factors ◽  
Soy Isoflavones ◽  
Soy Foods

ABSTRACT Background Whole soy foods, as well as their components, including protein and isoflavones, have garnered attention because they may have beneficial effects against diabetes. Objectives We examined associations between the intake of soy foods, soy protein, and soy isoflavones and the risk of diabetes in the Japanese population. Methods This prospective cohort study included 13,521 residents (5883 men and 7638 women; 35–69 y old) of Takayama City, Japan. The subjects responded to a self-administered baseline questionnaire in 1992 and to a follow-up questionnaire seeking information about diabetes in 2002. Their mean ± SD body mass index was 22.6 ± 2.6 kg/m2 (men) and 22.1 ± 2.7 (women). The intakes of total soy foods, fried soy foods, nonfried soy foods, soy protein, and soy isoflavones were estimated through the use of a validated food-frequency questionnaire administered in 1992. Associations between soy intake and the risk of diabetes were evaluated through the use of Cox proportional hazards models incorporating age, education level, physical activity, smoking status, alcohol consumption, history of hypertension, use of vitamin supplements, menopausal status, and dietary factors including glycemic load, total energy, total fat, meat, fruit, vegetables, and coffee. Results During a 10-y follow-up, 438 participants reported physician-diagnosed diabetes. Women in the highest tertile of intakes of total soy foods, fried soy foods, nonfried soy foods, soy protein, and soy isoflavone had significantly lower HRs, after controlling for covariates, than those with the lowest intakes. For example, HRs were 0.45 (95% CI: 0.30, 0.68; P-trend <0.001) for total soy food intake. In men, there were no significant associations between soy intake and the risk of diabetes. Conclusions These results suggest that a high soy intake may be associated with a lower risk of diabetes in Japanese women.

scholarly journals Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 361-372 ◽  
Author(s):  
P. Pavloušek ◽  
M. Kumšta
Keyword(s):  
Cluster Analysis ◽  
Organic Acids ◽  
Vitis Vinifera ◽  
Hplc Method ◽  
The Other ◽  
Vitis Vinifera L ◽  
Primary Metabolites ◽  
Primary And Secondary Metabolites ◽  
The Individual

The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high &beta; ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufr&auml;nkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.

Characteristics of urate influx in the rat nephron

1975 ◽  
Vol 229 (6) ◽  
pp. 1654-1661 ◽  
Author(s):  
RA Kramp ◽  
RH Lenoir
Keyword(s):  
Organic Acids ◽  
Proximal Tubule ◽  
The Other ◽  
Tubular Epithelium ◽  
Contralateral Kidney ◽  
Anesthetized Rats ◽  
Other Hand ◽  
Rat Proximal Tubule

Permeability of the tubular epithelium to urate presented on the peritubular side was studied in anesthetized rats during mannitol diuresis by capillary microinjections of [14C]urate and [3H]inulin, [14C]PAH and [3H]inulin, or [14C]urate and [3H]PAH. Recovery of isotopes was determined in urine collected serially from the injected and contralateral kidney. Appearance and peak excretion of urate in the experimental but not in the contralateral kidney preceded inulin and coincided with PAH, indicating proximal permeability to urate. Recovery of urate was higher from the injected than from the contralateral kidney. Urate precession and recovery did not change after addition of PAH (1.5-6.4 mm) to [14C]urate-[3H]inulin solutions, whereas they decreased significantly in the experimental kidney after pyrazinoate (1.6-3.2 mM) addition. On the other hand, no effect of urate on [14C]PAH-[3H]inulin injections was detectable. These findings are suggestive of a carrier-mediated transtubular influx of urate in rat proximal tubule. Absence of competition with PAH may suggest differences in the secretory mechanisms for organic acids.

Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage

2004 ◽  
Vol 67 (2) ◽  
pp. 403-406 ◽  
Author(s):  
R. D. RAO ◽  
W. L. WENDORFF ◽  
K. SMITH
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Time Period

Whey is often stored or transported for a period of time prior to processing. During this time period, galactose and lactic acid concentrations may accumulate, reducing the quality of spray-dried whey powders in regard to stickiness and agglomeration. This study surveyed industry samples of Cheddar and mozzarella cheese whey streams to determine how galactose and lactic acid concentrations changed with storage at appropriate (4°C) and abuse (37.8°C) temperatures. Samples stored at 4°C did not exhibit significant increases in levels of lactic acid or galactose. Mozzarella whey accumulated the greatest amount of galactose and lactic acid with storage at 37.8°C. Whey samples derived from cheese made from single strains of starter culture were also evaluated to determine each culture's contribution to galactose and lactic acid production. Starter cultures evaluated included Streptococcus salivarius ssp. thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. lactis. Whey derived from L. helveticus accumulated a significantly greater amount of lactic acid upon storage at 37.8°C as compared with the other cultures. Galactose accumulation was significantly decreased in whey from L. lactis ssp. lactis stored at 37.8°C in comparison with the other cultures. Results from this study indicate that proper storage conditions (4°C) for whey prevent accumulation of galactose and lactic acid while the extent of accumulation during storage at 37.8°C varies depending on the culture(s) used in cheese production.

scholarly journals Dietary soy isoflavone intake in older Japanese American women

2001 ◽  
Vol 4 (5) ◽  
pp. 943-952 ◽  
Author(s):  
Madeline Murguia Rice ◽  
Andrea Z LaCroix ◽  
Johanna W Lampe ◽  
Gerald van Belle ◽  
Mark Kestin ◽  
...  
Keyword(s):  
Food Frequency Questionnaire ◽  
Washington State ◽  
Soy Isoflavones ◽  
Japanese American ◽  
King County ◽  
Food Frequency ◽  
Soy Isoflavone ◽  
American Women ◽  
Soy Foods ◽  
Soybean Curd

AbstractObjective:In a sample of older Japanese American women, we aimed to: (1) describe the most commonly consumed soy foods, (2) estimate dietary soy isoflavone intake, (3) describe characteristics associated with dietary soy isoflavone intake, and (4) compare our estimates with previously published estimates in other Japanese samples.Design:A 14-item soy food-frequency questionnaire was administered to older Japanese American women and responses were converted to quantitative estimates of soy isoflavones (genistein plus daidzein). Multiple regression was used to examine characteristics associated with dietary soy isoflavone intake, including self-reported lifestyle and cultural factors and dietary intake of various foods ascertained from a semi-quantitative food-frequency questionnaire. To compare our estimates with other samples, a review of the literature was conducted.Setting/subjects:Data are from 274 women aged 65+ years, recruited from a longitudinal cohort study of Japanese Americans in King County, Washington State.Results:The soy foods most commonly consumed were tofu (soybean curd), miso (fermented soybean paste) and aburaage (fried thin soybean curd). The mean intake of dietary soy isoflavones was 10.2 (standard deviation (SD), 12.4) mg day−1, approximately a quarter to a half that of previously published estimates in Japanese samples. Dietary soy isoflavone intake was positively associated with speaking Japanese, the consumption of traditional Japanese dishes (kamaboko, manju and mochi), low-fat/non-fat milk and yellow/red vegetables, vitamin E supplement use, and walking several blocks each day. Dietary soy isoflavone intake was negatively associated with the consumption of butter.Conclusions:The estimated dietary soy isoflavone intake in Japanese American women living in King County, Washington State was about a quarter to a half that of women living in Japan. Dietary soy isoflavone intake was associated with speaking Japanese and healthy lifestyle and dietary habits.

The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria

2001 ◽  
Vol 64 (1) ◽  
pp. 81-86 ◽  
Author(s):  
A. OUMER ◽  
S. GARDE ◽  
P. GAYA ◽  
M. MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
The Other ◽  
Aminopeptidase Activity ◽  
Adjunct Cultures ◽  
Nisin Z ◽  
Bacteriocin Producer ◽  
Test Organisms

The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

scholarly journals Study of the influence of brewing water on selected analytes in beer

10.5219/1046 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 507-514
Author(s):  
Lenka Punčochářová ◽  
Jaromír Pořízka ◽  
Pavel Diviš ◽  
Václav Štursa
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Hard Water ◽  
B Vitamins ◽  
Water Composition ◽  
Extraction Buffer ◽  
Bitter Acids ◽  
Brewing Process ◽  
Beer Production ◽  
Synthetic Water

Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.

scholarly journals Influence des teneurs en acide malique des moûts sur le dosage de l'acide tartrique par analyse en flux continu par colorimétrie avec le métavanadate

OENO One ◽  
1985 ◽  
Vol 19 (4) ◽  
pp. 249
Author(s):  
J. Trossais ◽  
Christian Asselin
Keyword(s):  
Organic Acids ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Continuous Flow ◽  
Colorimetric Method ◽  
The Other ◽  
Flow Method ◽  
Continous Flow ◽  
Continuous Flow Method ◽  
Acid Determination

<p style="text-align: justify;">Les auteurs ont constaté que la méthode en flux continu, qu'ils utilisent pour doser l'acide tartrique dans les moûts et les vins basée sur la réaction colorée avec le métavanadate et dérivée de la méthode rapide de BLOUIN-VIDAL ne donne pas satisfaction, Ils constatent des écarts inférieurs à 20 p. 100 par rapport à la méthode de REBELEIN qui repose sur le même principe. Ces écarts sont dûs à l'interférence des autres acides organiques du moût et du vin, notamment l'acide malique, interférence corrigée dans la méthode de REBELEIN. La comparaison des trois méthodes précitées les conduit à proposer pour la méthode en flux continu l'application d'un facteur correctif pour tenir compte de la présence de l'acide malique en concentration importante dans les moûts du Val de Loire.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">The authors noted that the continuous flow method based on the colorimetric method with metavanadate, derived from the method of BLOUIN-VIDAL, for the tartaric acid determination was not satisfactory. They noted variations, by 20 p. 100 lower, compared with the method of REBELEIN based on the same principe. These variations are due to the interference with the other organic acids of musts and wines, especially malic acid, which is limited in the method of REBELEIN. The comparison of the three methods induce the authors to propose for the continous flow method the utilisation of a factor to correct for the presence of malic acid at large concentration in the musts of Val de Loire.</p>

Leaching of Pewterware by Organic Acids

1977 ◽  
Vol 60 (6) ◽  
pp. 1408-1413
Author(s):  
John H Gould
Keyword(s):  
Organic Acids ◽  
Tartaric Acid ◽  
Atomic Absorption Spectrophotometry ◽  
Leach Solution ◽  
The Other ◽  
Acid Solutions ◽  
Absorption Spectrophotometry ◽  
Acid Leach ◽  
Mineral Acids ◽  
Tartaric Acid Solution

Abstract Three pewter goblets were repeatedly leached by acetic, citric, lactic, malonic, and tartaric acid solutions. The leach solutions were periodically analyzed for Pb, Cd, Cu, Bi, Sb, and Sn by atomic absorption spectrophotometry. Analysis of the leach solutions showed that, without the addition of nitric or perchloric acid to the acetic and malonic acid leach solutions, Pb precipitated from the solutions on standing. Addition of the mineral acids redissolved the precipitate. Pb, Cd, and Bi were found in higher concentrations in the leach solution than in the metal; Cu and Sb were less concentrated in the leach, while the amount of Sn was approximately equal in both. Tartaric acid solution dissolved about 9 times as much metal from the pewter as the other organic acids but removed less Pb than acetic or malonic acids. None of these samples tested exceeded the Food and Drug Administration standards for Pb or Cd release.

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