The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species w...The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species was S. thermophilus, L. plantarum and L. helveticus at a ratio of 2∶1.5∶1.5. The optimal fermentation parameters were temperature of 37 ℃, solids content of 12% and fermentation time of 6 h.Under above conditions, the fermented soymilk showed the highest ability to scavenge DPPH free radicals（84.3%）. Besides, the radical scavenging ability of fermented soymilk was compared with that of Baiyu lactone soymilk and bean curd which were coagulated by chemical method. The result indicated that the scavenging rate of lactone bean curd of Baiyu lactone soymilk and bean curd was only32.1% and 23.2%. According to the comparison, the free radical scavenging ability of soymilk was significantly improved by lactic acid fermentation. This product which had no beany flavor would be beneficial to human health.展开更多
Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by ...Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404). As such, fermentation products other than isoflavone aglycones may also exert lipid metabolism-modulating effects. Therefore, the present study aimed to compare the metabolites in soymilk (SM), F4404, and F4408 via a metabolomics approach. Various aglycones including isoflavones, flavones, flavonols, and flavanones increased in both F4404 and F4408 compared with SM. The increases in isoflavone and flavanone aglycones were greater in F4408 than in F4404. Some types of dipeptides and free amino acids, especially ornithine, increased in both fermented soymilks. The increase in free amino acids, especially ornithine, was higher in F4408 than in F4404. Thus, F4408 exhibited stronger glycosidase and protease activities than F4404. Functional components produced by lactic acid fermentation are known to improve lipid metabolism. Therefore, it is suggested that not only isoflavone aglycones but also other functional components exert lipid metabolism-modulating effects in fermented soymilks, especially soymilk fermented using TUA-4408L.展开更多
Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk ...Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk factors favorably, involving mechanisms similar to estrogen. The study aimed to assess the effects of soymilk on serum insulinemic status and hs-C reactive protein (CRP) levels of postmenopausal women of Bangladesh. Methods: Thirty-six women (aged 50 ± 5 years, M ± SD) participated in a randomized, un-blind, open-ended, crossover study design for 52 days. During the study period, the patients made four visits (before and after the intervention including the washout period). The soymilk group consumed 350 mL of milk twice a day for 21 days;the milk contained ~30 mg of isoflavones. Fasting blood glucose (FBG), postprandial glucose (PPG), HbA1c, serum insulin, and hs-CRP were measured on day 0, day 21, day 31, and day 51 with a 10-day washout period. Paired t-test was performed to determine the effects of soymilk on the CVD risks among postmenopausal women and a student t-test was performed for group comparison. Statistical tests were considered significant at p value of ≤0.05. Results: The mean (±SD) BMI of the postmenopausal women was 25.14 ± 3.55 kg/m<sup>2</sup>. In the consumption of soymilk no significant changes were found in glycemic, insulinemic, and hs-CRP levels between and within the groups. After crossover, a significant change was observed in FBG (5.18 ± 0.49 vs 5.56 ± 0.43, p = 0.005) in the soymilk group. No significant changes were observed in other parameters within or between the groups. However, FBG and hs-CRP levels were found to improve but not significantly at the end of 51 days. Conclusions: Soy isoflavones did not improve serum insulinemic status and hs-C reactive protein (CRP) levels among Bangladeshi postmenopausal women. Further studies need to be elucidated by considering a follow-up study with a large sample size.展开更多
Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.展开更多
[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through s...[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.展开更多
Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E...Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E)-2-heptenal,(E)-2-hexenal and 1-octen-3-ol during LAB fermentation was studied.A LAB fermentable simulated soymilk with low and stable levels of soymilk borne volatile compounds was prepared and used as fermentation bases.After the LAB fermentation of simulated soymilks with different levels of added ISOCs and the subsequent HS-SPME-GC-TOF-MS analysis,ISOCs derived biotransformation products were screened from the total volatile compounds using chemometric approaches,and the possible metabolic pathways were proposed.Subsequently,quantitative analysis of conversion rates and mass balances was conducted to study effects of ISOCs loads,variations in starter cultures and fermentation conditions on the LAB fermentationinduced biotransformation.Finally,the flavor intensity of different odor descriptors as affected by the biotransformation of ISOCs were evaluated based on the odor activity value calculation.This study provided technical methods for screening and quantitative analysis as well as experimental facts of the LAB fermentationinduced biotransformation of ISOCs.展开更多
Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentat...Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentation has been identified as an effective strategy to address these issues.This study employed a co-culture approach to develop fermented soymilk using a large seeded food-grade variety,with five novel probiotic Weissella strains screened for their fermentation characteristics and effects on soymilk quality.Key variables,including the isoflavone profile,phytic acid content,essential minerals,and antioxidant activity,were analysed during fermentation.Among the strains,Weissella cibaria Sb and W.confusa 30082a were selected through cluster analysis and used in a mixed-culture approach to evaluate potential synergistic effects.Comprehensive analyses were performed in the co-culture,including in vitro protein digestibility,Protein Digestibility Corrected Amino Acid Score(PDCAAS),trypsin inhibitory activity,total protein and sugar content,microstructure,and sensory evaluation.The co-culture approach demonstrated significant improvements over single-strain fermentations,enhancing nutritional quality by increasing free isoflavone content,protein quality,antioxidant activity,and mineral bioavailability,while reducing phytate and trypsin inhibitor levels.展开更多
Lactococcus lactis is used as a starter for fermented milk,particularly in traditional cheese products.In this study,the anti-Listeria monocytogenes(Lm)activity of 32 coast-isolated Lc.lactis strains was compared to t...Lactococcus lactis is used as a starter for fermented milk,particularly in traditional cheese products.In this study,the anti-Listeria monocytogenes(Lm)activity of 32 coast-isolated Lc.lactis strains was compared to that of the typical nisin A-producing strain NBRC 12007 using the overlay plate assay,to identify a novel Lc.lactis starter with beneficial properties.The 10 isolates exhibited anti-Lm activity greater than that of NBRC 12007.Among them,the isolate Nagasaki-SU6 was selected based on its anti-Lm and cow-and soymilk fermentation activity.Cow-and soymilk were inoculated with 7 log CFU/mL Lm,with or without fermentation using NBRC 12007 and Nagasaki-SU6 at 37◦C for 48 h.The fermentation and anti-Lm activities of Nagasaki-SU6 were significantly greater than those of NBRC 12007.In the case of soymilk fermented with Nagasaki-SU6,the Lm viable count decreased by 2.8 log CFU/mL The fermented samples were inoculated with Lm and stored at 10◦C for 14 d.In Nagasaki-SU6 fermented samples,Lm growth was suppressed both in fermented cow milk and reduced in soymilk.Whole genome sequencing revealed the presence of nisin Z and sucrose PTS pathway genes in Nagasaki-SU6.However,the type and number of drug resistance and virulence genes in Nagasaki-SU6 did not differ from those in the type strain and NBRC 12007.These results suggest that Nagasaki-SU6 can be used as a desirable starter not only in cow milk but also in plant-based milk alternatives.展开更多
Fermentation of soymilk by Bacillus subtilis enhances its nutritional value,meeting demand for high-protein,lowfat foods.However,with the fermentation time increases,the sensory and flavor of the fermented soymilk det...Fermentation of soymilk by Bacillus subtilis enhances its nutritional value,meeting demand for high-protein,lowfat foods.However,with the fermentation time increases,the sensory and flavor of the fermented soymilk deteriorates,limiting its development.Related research showed that the growth and metabolism of B.subtilis can be effectively regulated by forming spores.Therefore,this study explores the effect of spore formation on the quality,digestive stability,and functional properties of B.subtilis BSNK-5 fermented soymilk.Results showed that adding 5 g/L K2HPO4 after 12 h of fermentation maximized spore density and efficiency.After spore formation,the Browning Index decreased,while protein and fat degradation,total phenol content,and antioxidant activity increased.In vitro digestion tests revealed higher total cell density,nattokinase content,and antioxidant activity.These findings highlight the role of spore formation in improving the quality and stability of B.subtilis-fermented soymilk,suggesting potential for enhancing probiotic food products.展开更多
While soy yogurts offer health benefits,their wide market acceptance is limited by the less desirable flavor.This study investigated the generation of yogurt flavor volatiles and the metabolic pathways in the soymilk ...While soy yogurts offer health benefits,their wide market acceptance is limited by the less desirable flavor.This study investigated the generation of yogurt flavor volatiles and the metabolic pathways in the soymilk lactic acid bacteria(LAB)fermentation system,using dairy milk as a reference,through comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry(GC×GC-TOFMS)and liquid chromatography-electrospray ionization-tandem mass spectrometry(LC-ESI-MS/MS)-based flavoromics and metabolomics.The results revealed that soy yogurts exhibited higher total volatile concentrations,but dairy yogurts demonstrated higher odor activity values(OAVs).Ten key metabolic pathways in soy-based fermentation,but 9 pathways in dairy-based system were identified.The pyruvate metabolism module served as a key node for the generation of yogurt flavor compounds in both systems;amino acid metabolic pathways were more active in soy than in dairy,while different carbohydrate metabolic pathways existed in soy-based and dairy-based systems.Expression levels of key enzymes for yogurt flavor formation were affected synergistically,antagonistically,or independently by the soy and dairy milk components.This work provides experimental evidence to solidify the theoretical framework of soymilk LAB fermentation.展开更多
In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophi...In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophilus or Lactobacillus rhamnosus were investigated.Herein,13 strains of L.plantarum,numbered L.p.1 to L.p.13,were compared.Given that L.p.12 exhibited superior probiotic properties andβ-glucosidase activity,its efficiency in converting conjugated glycoside isoflavones to aglycones was more remarkable,thus L.p.12 was selected for in-depth study.Moreover,compared to single-fermentation,γ-aminobutyric acid(GABA)revealed highest con-centrations achieved 336.80 mg/kg in soymilk fermented by L.p.12 and L.rhamnosus(L.p.12+LR).Additionally,co-fermentation,especially fermented by L.p.12 and S.thermophilus(L.p.12+ST),could significantly reduce the presence of off-flavors like hexanal and heptanal.Furthermore,co-fermentation(L.p.12+ST)achieved highest protein digestibility,up to 85.85%,and released more active bioactive peptides after gastrointestinal digestion.Collectively,these findings underscore that optimizing soymilk fermentation strains could improve soymilk nutrition and functionality.展开更多
Soy isoflavones are an important nutrient component in fermented soymilk.However,soy isoflavones in soymilk mostly exist as bound glycosides,which are not conducive to human absorption.Converting bound glycosides into...Soy isoflavones are an important nutrient component in fermented soymilk.However,soy isoflavones in soymilk mostly exist as bound glycosides,which are not conducive to human absorption.Converting bound glycosides into free aglycones is beneficial for human absorption and has high biological activity.This study found through strain screening and response surface optimization that the content of soy isoflavone aglycones in fermented soymilk by Lacticaseibacillus paracasei JM053 can reach up to 78.62±0.18μg/mL.Compared with the content of isoflavone aglycone in unfermented soymilk(8.56±0.15μg/mL),it increased by 8.18±0.16 times.After fermentation by Lacticaseibacillus paracasei JM053,the relative abundance of volatile flavor compounds such as 2-butanone,2,3-pentanedione,acetoin,and butyl lactate in soymilk significantly increased,which can bring unique flavors to fermented soymilk.Fermented soymilk extract from Lacticaseibacillus paracasei JM053 can increase the activity of SOD and CAT antioxidant enzymes and has a protective effect on 2,2-Azobis(2-methylpropylimidazole)Dihydrochloride(AAPH)oxidative damage to HepG2 liver cancer cells.In addition,the fermentation of soymilk by Lacticaseibacillus paracasei JM053 can improve the bioavailability of soy isoflavones and promote the release of soluble proteins and small peptides with molecular weights below 10 kDa during simulated in vitro gastrointestinal digestion.Provide the experimental basis for the production of soymilk with flavor quality and functional activity.展开更多
The production of fermented soymilk encounters technical challenges,including gel instability and unfavorable volatile flavor.Selecting appropriate starter strains may effectively address these issues.The present stud...The production of fermented soymilk encounters technical challenges,including gel instability and unfavorable volatile flavor.Selecting appropriate starter strains may effectively address these issues.The present study was designed to compare the application potential of Lactobacillus delbrueckii subsp.bulgaricus CGMCC 1.60194 and Enterococcus faecium CGMCC 29309,which were selected in our previous study,in preparing fermented soymilk and analyze their coagulation mechanisms.Results showed that the E.faecium-fermented soymilk exhibited superior firmness and viscosity compared to its L.bulgaricus-fermented counterpart.This improvement in textural quality was attributed to a higher D[4,3]value and enhanced intermolecular forces,collectively indicating a more robust gel structure in the E.faecium-fermented soymilk.In terms of volatile flavor properties,the E.faecium strain increased total aroma compound levels by 65.2%and reduced off-odor compound level by 99.3%,superior to those of the L.bulgaricus strain.In terms of nutritional properties,the L.bulgaricus strain reduced total oligosaccharide levels by 30.6%,while the E.faecium strain did not show this effect.Fermentation with the E.faecium strain led to a significant 51.5%increase in free fatty acid levels,while fermentation with the L.bulgaricus strain resulted in a 1.2-fold increase in free amino acid levels.Overall,the E.faecium strain demonstrated better capabilities in producing high-quality fermented soymilk,offering improved gel properties,volatile flavor profiles,and higher levels of free fatty acids compared to the L.bulgaricus strain.This research offers technical support for selecting appropriate lactic acid bacteria starters in premium fermented soymilk production.展开更多
As a group of important bioactive compounds in soybeans,isoflavones are beneficial to human health,and aglycone isoflavones are more readily absorbed and utilized by the human body.Soymilk is a widely consumed soy-bas...As a group of important bioactive compounds in soybeans,isoflavones are beneficial to human health,and aglycone isoflavones are more readily absorbed and utilized by the human body.Soymilk is a widely consumed soy-based beverage.The reduction in isoflavones content during soymilk production can lower its nutritional quality.This study aimed to increase the total isoflavones content and the proportion of aglycone isoflavones in soymilk through seeds germination and the followed soymilk incubation.In this study,changes in the isoflavone content and composition of soymilk made from germinated and raw soybeans were detected at different processing stages.Single-factor and response surface experiments were carried out to optimize the incubation conditions,aiming to enhance the content of aglycone isoflavones in soymilk made of germinated soybeans.The results showed that total isoflavones content increased from 3722.23μg/g DW to 4337.93μg/g DW in 2-day germinated soybeans,and incubation promoted the conversion of conjugated isoflavones to aglycone isoflavones in soymilk.Under the optimal incubation conditions(53.26±1.0℃ for 56.64±1.0 min),the content of aglycone isoflavones in soymilk significantly increased by 44.43% compared with the control,and the incubation with optimized conditions had little effect on its microbial safety,nutrients content and overall flavor,consequently leading to no significant deterioration in its quality after incubation.Therefore,the combination of germination and incubation is an efficient strategy to enhance the aglycone isoflavones content in soymilk,providing valuable information for enhancing the isoflavones bioactivity of soymilk during processing.展开更多
Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screene...Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screened for probiotic candidates.To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation,their performance at pH(2.5-3.0)and bile salt(0.3-0.5 mg/100 mL)were evaluated,and two strains(Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001)were selected.Further,the obtained strains showed excellent gastrointestinal fluid resistance ability,cell adhesion susceptibility,β-glucosidase activity,and were sensitive to the various antibiotics.LAB both strains and fermented soymilk supernatant(FSMS)displayed a strong inhibitory effect on pathogenic strains.Nevertheless,when treated with catalase and proteases at pH 6.2,FSMS demonstrated a significant decrease of antibacterial activity.Finally,the antioxidant results indicated fermented soymilk(FSM)has stronger antioxidant activity than non-fermented soymilk(NFSM)by evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity,2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)radical scavenging activity,and ferric reducing antioxidant power(FRAP).The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.展开更多
The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consump...The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.展开更多
In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipe...In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipeptidyl peptidase IV (DPP- IV) and advanced glycation end products (AGEs) formation were conducted using 70% ethanol (EtOH) extraction of freeze-dried soymilk yogurt. Soymilk yogurt produced using Weissella confusa TOKAI 2 showed the highest inhibition rate in the α-amylase inhibition assay, while soymilk yogurt produced using Lactiplantibacillus plantarum TOKAI 17 showed the highest inhibition rates in the α-glucosidase and DPP-Ⅳ inhibition assays, respectively. Soymilk yogurt produced using Streptococcus macedonicus TOKAI 4 showed the highest inhibitory activities in Nω-(carboxymethyl) arginine (CMA) and Nε-(carboxymethyl) lysine (CML) formation, respectively. Furthermore, soymilk yogurt prepared using Lb. plantarum TOKAI 17 and Lactiplantibacillus pentosus TOKAI 35 exhibited higher proportions of aglycone isoflavones than soymilk and showed a higher fluorescent AGEs inhibitory activity than that of soymilk (p < 0.05). Interestingly, the inhibition assay assessing fluorescent AGEs formation using isoflavones indicated that aglycone-type isoflavones, such as genistein and daidzein, had higher inhibitory activities than that of glycosides (p < 0.05). These results indicate that soymilk yogurt produced using Lb. plantarum TOKAI 17 and Lb. pentosus TOKAI 35 had inhibitory effects on α-glucosidase, DPP-Ⅳ, and AGEs formation in vitro, and that aglycone isoflavones might inhibit the formation of fluorescent AGEs.展开更多
This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,a...This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,and digestive properties of soy milk.The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics.The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g,enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid,decanoic acid,and octanoic acid.The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors,including 1-octen-3-ol,1-nonanol,hexanal,heptanal,2-octenal,furfural,and trans-2,4-decadienal.The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity(95.45%,93.64%)and apparent viscosity(916.39,713.78 Pa s).Furthermore,in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains.In the intestinal phase of digestion,soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains,which facilitated the transfer and absorption of nutrients.This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.展开更多
基金Supported by Key Technology Research and Development Program of Tianjin(11ZCKNC01800)~~
文摘The DPPH scavenging ability of soymilk fermented with lactic acid bacteria under different fermentation conditions were investigated in this paper. According to the result, the optimal combination of starter species was S. thermophilus, L. plantarum and L. helveticus at a ratio of 2∶1.5∶1.5. The optimal fermentation parameters were temperature of 37 ℃, solids content of 12% and fermentation time of 6 h.Under above conditions, the fermented soymilk showed the highest ability to scavenge DPPH free radicals（84.3%）. Besides, the radical scavenging ability of fermented soymilk was compared with that of Baiyu lactone soymilk and bean curd which were coagulated by chemical method. The result indicated that the scavenging rate of lactone bean curd of Baiyu lactone soymilk and bean curd was only32.1% and 23.2%. According to the comparison, the free radical scavenging ability of soymilk was significantly improved by lactic acid fermentation. This product which had no beany flavor would be beneficial to human health.
文摘Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404). As such, fermentation products other than isoflavone aglycones may also exert lipid metabolism-modulating effects. Therefore, the present study aimed to compare the metabolites in soymilk (SM), F4404, and F4408 via a metabolomics approach. Various aglycones including isoflavones, flavones, flavonols, and flavanones increased in both F4404 and F4408 compared with SM. The increases in isoflavone and flavanone aglycones were greater in F4408 than in F4404. Some types of dipeptides and free amino acids, especially ornithine, increased in both fermented soymilks. The increase in free amino acids, especially ornithine, was higher in F4408 than in F4404. Thus, F4408 exhibited stronger glycosidase and protease activities than F4404. Functional components produced by lactic acid fermentation are known to improve lipid metabolism. Therefore, it is suggested that not only isoflavone aglycones but also other functional components exert lipid metabolism-modulating effects in fermented soymilks, especially soymilk fermented using TUA-4408L.
文摘Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk factors favorably, involving mechanisms similar to estrogen. The study aimed to assess the effects of soymilk on serum insulinemic status and hs-C reactive protein (CRP) levels of postmenopausal women of Bangladesh. Methods: Thirty-six women (aged 50 ± 5 years, M ± SD) participated in a randomized, un-blind, open-ended, crossover study design for 52 days. During the study period, the patients made four visits (before and after the intervention including the washout period). The soymilk group consumed 350 mL of milk twice a day for 21 days;the milk contained ~30 mg of isoflavones. Fasting blood glucose (FBG), postprandial glucose (PPG), HbA1c, serum insulin, and hs-CRP were measured on day 0, day 21, day 31, and day 51 with a 10-day washout period. Paired t-test was performed to determine the effects of soymilk on the CVD risks among postmenopausal women and a student t-test was performed for group comparison. Statistical tests were considered significant at p value of ≤0.05. Results: The mean (±SD) BMI of the postmenopausal women was 25.14 ± 3.55 kg/m<sup>2</sup>. In the consumption of soymilk no significant changes were found in glycemic, insulinemic, and hs-CRP levels between and within the groups. After crossover, a significant change was observed in FBG (5.18 ± 0.49 vs 5.56 ± 0.43, p = 0.005) in the soymilk group. No significant changes were observed in other parameters within or between the groups. However, FBG and hs-CRP levels were found to improve but not significantly at the end of 51 days. Conclusions: Soy isoflavones did not improve serum insulinemic status and hs-C reactive protein (CRP) levels among Bangladeshi postmenopausal women. Further studies need to be elucidated by considering a follow-up study with a large sample size.
基金Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570)the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118)the Academic Backbone'Project of Northeast Agricultural University(20XG11)。
文摘Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.
基金Supported by School-level Scientific Research Project of Huanggang Normal University(2011CA069)Outstanding Young and Middle-aged Scientific and Technological Innovation Team of Colleges and Universities in Hubei Province(T201820)。
文摘[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.
基金supported by the National Natural Science Foundation of China(32272243 and 32072164)the Key Research and Development Program of Shandong Province(2022CXGC010603)the China Postdoctoral Science Foundation(2020M671342).
文摘Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E)-2-heptenal,(E)-2-hexenal and 1-octen-3-ol during LAB fermentation was studied.A LAB fermentable simulated soymilk with low and stable levels of soymilk borne volatile compounds was prepared and used as fermentation bases.After the LAB fermentation of simulated soymilks with different levels of added ISOCs and the subsequent HS-SPME-GC-TOF-MS analysis,ISOCs derived biotransformation products were screened from the total volatile compounds using chemometric approaches,and the possible metabolic pathways were proposed.Subsequently,quantitative analysis of conversion rates and mass balances was conducted to study effects of ISOCs loads,variations in starter cultures and fermentation conditions on the LAB fermentationinduced biotransformation.Finally,the flavor intensity of different odor descriptors as affected by the biotransformation of ISOCs were evaluated based on the odor activity value calculation.This study provided technical methods for screening and quantitative analysis as well as experimental facts of the LAB fermentationinduced biotransformation of ISOCs.
文摘Soymilk is a popular alternative to dairy products due to its low cholesterol and lactose levels.However,its consumption is often limited by its astringent flavor and the presence of anti-nutritional factors.Fermentation has been identified as an effective strategy to address these issues.This study employed a co-culture approach to develop fermented soymilk using a large seeded food-grade variety,with five novel probiotic Weissella strains screened for their fermentation characteristics and effects on soymilk quality.Key variables,including the isoflavone profile,phytic acid content,essential minerals,and antioxidant activity,were analysed during fermentation.Among the strains,Weissella cibaria Sb and W.confusa 30082a were selected through cluster analysis and used in a mixed-culture approach to evaluate potential synergistic effects.Comprehensive analyses were performed in the co-culture,including in vitro protein digestibility,Protein Digestibility Corrected Amino Acid Score(PDCAAS),trypsin inhibitory activity,total protein and sugar content,microstructure,and sensory evaluation.The co-culture approach demonstrated significant improvements over single-strain fermentations,enhancing nutritional quality by increasing free isoflavone content,protein quality,antioxidant activity,and mineral bioavailability,while reducing phytate and trypsin inhibitor levels.
文摘Lactococcus lactis is used as a starter for fermented milk,particularly in traditional cheese products.In this study,the anti-Listeria monocytogenes(Lm)activity of 32 coast-isolated Lc.lactis strains was compared to that of the typical nisin A-producing strain NBRC 12007 using the overlay plate assay,to identify a novel Lc.lactis starter with beneficial properties.The 10 isolates exhibited anti-Lm activity greater than that of NBRC 12007.Among them,the isolate Nagasaki-SU6 was selected based on its anti-Lm and cow-and soymilk fermentation activity.Cow-and soymilk were inoculated with 7 log CFU/mL Lm,with or without fermentation using NBRC 12007 and Nagasaki-SU6 at 37◦C for 48 h.The fermentation and anti-Lm activities of Nagasaki-SU6 were significantly greater than those of NBRC 12007.In the case of soymilk fermented with Nagasaki-SU6,the Lm viable count decreased by 2.8 log CFU/mL The fermented samples were inoculated with Lm and stored at 10◦C for 14 d.In Nagasaki-SU6 fermented samples,Lm growth was suppressed both in fermented cow milk and reduced in soymilk.Whole genome sequencing revealed the presence of nisin Z and sucrose PTS pathway genes in Nagasaki-SU6.However,the type and number of drug resistance and virulence genes in Nagasaki-SU6 did not differ from those in the type strain and NBRC 12007.These results suggest that Nagasaki-SU6 can be used as a desirable starter not only in cow milk but also in plant-based milk alternatives.
基金We gratefully acknowledge the financial support received from National Natural Science Foundation of China(32372285).
文摘Fermentation of soymilk by Bacillus subtilis enhances its nutritional value,meeting demand for high-protein,lowfat foods.However,with the fermentation time increases,the sensory and flavor of the fermented soymilk deteriorates,limiting its development.Related research showed that the growth and metabolism of B.subtilis can be effectively regulated by forming spores.Therefore,this study explores the effect of spore formation on the quality,digestive stability,and functional properties of B.subtilis BSNK-5 fermented soymilk.Results showed that adding 5 g/L K2HPO4 after 12 h of fermentation maximized spore density and efficiency.After spore formation,the Browning Index decreased,while protein and fat degradation,total phenol content,and antioxidant activity increased.In vitro digestion tests revealed higher total cell density,nattokinase content,and antioxidant activity.These findings highlight the role of spore formation in improving the quality and stability of B.subtilis-fermented soymilk,suggesting potential for enhancing probiotic food products.
基金supported by the National Natural Science Foundation of China(32272243 and 32072164)the Key Research and Development Program of Shandong Province(2022CXGC010603)the China Postdoctoral Science Foundation(2020M671342).
文摘While soy yogurts offer health benefits,their wide market acceptance is limited by the less desirable flavor.This study investigated the generation of yogurt flavor volatiles and the metabolic pathways in the soymilk lactic acid bacteria(LAB)fermentation system,using dairy milk as a reference,through comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry(GC×GC-TOFMS)and liquid chromatography-electrospray ionization-tandem mass spectrometry(LC-ESI-MS/MS)-based flavoromics and metabolomics.The results revealed that soy yogurts exhibited higher total volatile concentrations,but dairy yogurts demonstrated higher odor activity values(OAVs).Ten key metabolic pathways in soy-based fermentation,but 9 pathways in dairy-based system were identified.The pyruvate metabolism module served as a key node for the generation of yogurt flavor compounds in both systems;amino acid metabolic pathways were more active in soy than in dairy,while different carbohydrate metabolic pathways existed in soy-based and dairy-based systems.Expression levels of key enzymes for yogurt flavor formation were affected synergistically,antagonistically,or independently by the soy and dairy milk components.This work provides experimental evidence to solidify the theoretical framework of soymilk LAB fermentation.
基金supported by the Jiangsu Basic Research Center for Synthetic Biology(Grant No.BK20233003).
文摘In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophilus or Lactobacillus rhamnosus were investigated.Herein,13 strains of L.plantarum,numbered L.p.1 to L.p.13,were compared.Given that L.p.12 exhibited superior probiotic properties andβ-glucosidase activity,its efficiency in converting conjugated glycoside isoflavones to aglycones was more remarkable,thus L.p.12 was selected for in-depth study.Moreover,compared to single-fermentation,γ-aminobutyric acid(GABA)revealed highest con-centrations achieved 336.80 mg/kg in soymilk fermented by L.p.12 and L.rhamnosus(L.p.12+LR).Additionally,co-fermentation,especially fermented by L.p.12 and S.thermophilus(L.p.12+ST),could significantly reduce the presence of off-flavors like hexanal and heptanal.Furthermore,co-fermentation(L.p.12+ST)achieved highest protein digestibility,up to 85.85%,and released more active bioactive peptides after gastrointestinal digestion.Collectively,these findings underscore that optimizing soymilk fermentation strains could improve soymilk nutrition and functionality.
基金supported by the Heilongjiang Province’s“Double First-Class”Discipline Collaborative Innovation Achievement Construction Project(LJGXCG2022-021).
文摘Soy isoflavones are an important nutrient component in fermented soymilk.However,soy isoflavones in soymilk mostly exist as bound glycosides,which are not conducive to human absorption.Converting bound glycosides into free aglycones is beneficial for human absorption and has high biological activity.This study found through strain screening and response surface optimization that the content of soy isoflavone aglycones in fermented soymilk by Lacticaseibacillus paracasei JM053 can reach up to 78.62±0.18μg/mL.Compared with the content of isoflavone aglycone in unfermented soymilk(8.56±0.15μg/mL),it increased by 8.18±0.16 times.After fermentation by Lacticaseibacillus paracasei JM053,the relative abundance of volatile flavor compounds such as 2-butanone,2,3-pentanedione,acetoin,and butyl lactate in soymilk significantly increased,which can bring unique flavors to fermented soymilk.Fermented soymilk extract from Lacticaseibacillus paracasei JM053 can increase the activity of SOD and CAT antioxidant enzymes and has a protective effect on 2,2-Azobis(2-methylpropylimidazole)Dihydrochloride(AAPH)oxidative damage to HepG2 liver cancer cells.In addition,the fermentation of soymilk by Lacticaseibacillus paracasei JM053 can improve the bioavailability of soy isoflavones and promote the release of soluble proteins and small peptides with molecular weights below 10 kDa during simulated in vitro gastrointestinal digestion.Provide the experimental basis for the production of soymilk with flavor quality and functional activity.
基金supported by the National Natural Science Founda-tion of China(NSFC,Nos.31972057 and 32372306)the Qin-chuangyuan"Scientist+Engineer"Team Development Program of Shaanxi(No.2024QCY-KXJ-084)+2 种基金the Key Research and Development Program of Shaanxi(Nos.2023-YBNY-191 and 2024NC-YBXM-150)the Agricultural Technology Research and Development Project of Xi’an(No.2024JH-NYYB-0134)the Central Guidance for Local Science and Technology Development Funds Project(2024FDR05071).
文摘The production of fermented soymilk encounters technical challenges,including gel instability and unfavorable volatile flavor.Selecting appropriate starter strains may effectively address these issues.The present study was designed to compare the application potential of Lactobacillus delbrueckii subsp.bulgaricus CGMCC 1.60194 and Enterococcus faecium CGMCC 29309,which were selected in our previous study,in preparing fermented soymilk and analyze their coagulation mechanisms.Results showed that the E.faecium-fermented soymilk exhibited superior firmness and viscosity compared to its L.bulgaricus-fermented counterpart.This improvement in textural quality was attributed to a higher D[4,3]value and enhanced intermolecular forces,collectively indicating a more robust gel structure in the E.faecium-fermented soymilk.In terms of volatile flavor properties,the E.faecium strain increased total aroma compound levels by 65.2%and reduced off-odor compound level by 99.3%,superior to those of the L.bulgaricus strain.In terms of nutritional properties,the L.bulgaricus strain reduced total oligosaccharide levels by 30.6%,while the E.faecium strain did not show this effect.Fermentation with the E.faecium strain led to a significant 51.5%increase in free fatty acid levels,while fermentation with the L.bulgaricus strain resulted in a 1.2-fold increase in free amino acid levels.Overall,the E.faecium strain demonstrated better capabilities in producing high-quality fermented soymilk,offering improved gel properties,volatile flavor profiles,and higher levels of free fatty acids compared to the L.bulgaricus strain.This research offers technical support for selecting appropriate lactic acid bacteria starters in premium fermented soymilk production.
基金the financial support received from the National Natural Science Foundation of China(Grant No.32472261)the Natural Science Foundation of Hainan Province(324CXTD427)+2 种基金Jiangsu Provincial Key Research and Development Program(BE2023318)the Fundamental Research Funds for the Central Universities(CXCYL2023005)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘As a group of important bioactive compounds in soybeans,isoflavones are beneficial to human health,and aglycone isoflavones are more readily absorbed and utilized by the human body.Soymilk is a widely consumed soy-based beverage.The reduction in isoflavones content during soymilk production can lower its nutritional quality.This study aimed to increase the total isoflavones content and the proportion of aglycone isoflavones in soymilk through seeds germination and the followed soymilk incubation.In this study,changes in the isoflavone content and composition of soymilk made from germinated and raw soybeans were detected at different processing stages.Single-factor and response surface experiments were carried out to optimize the incubation conditions,aiming to enhance the content of aglycone isoflavones in soymilk made of germinated soybeans.The results showed that total isoflavones content increased from 3722.23μg/g DW to 4337.93μg/g DW in 2-day germinated soybeans,and incubation promoted the conversion of conjugated isoflavones to aglycone isoflavones in soymilk.Under the optimal incubation conditions(53.26±1.0℃ for 56.64±1.0 min),the content of aglycone isoflavones in soymilk significantly increased by 44.43% compared with the control,and the incubation with optimized conditions had little effect on its microbial safety,nutrients content and overall flavor,consequently leading to no significant deterioration in its quality after incubation.Therefore,the combination of germination and incubation is an efficient strategy to enhance the aglycone isoflavones content in soymilk,providing valuable information for enhancing the isoflavones bioactivity of soymilk during processing.
文摘Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screened for probiotic candidates.To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation,their performance at pH(2.5-3.0)and bile salt(0.3-0.5 mg/100 mL)were evaluated,and two strains(Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001)were selected.Further,the obtained strains showed excellent gastrointestinal fluid resistance ability,cell adhesion susceptibility,β-glucosidase activity,and were sensitive to the various antibiotics.LAB both strains and fermented soymilk supernatant(FSMS)displayed a strong inhibitory effect on pathogenic strains.Nevertheless,when treated with catalase and proteases at pH 6.2,FSMS demonstrated a significant decrease of antibacterial activity.Finally,the antioxidant results indicated fermented soymilk(FSM)has stronger antioxidant activity than non-fermented soymilk(NFSM)by evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity,2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)radical scavenging activity,and ferric reducing antioxidant power(FRAP).The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.
基金supported by the National Natural Science Foundation of China(Project No.32160547)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)+2 种基金Central Government Guide Local Special Fund Project(20212ZDD02008)State Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZA-201910)Nanchang University High-Value Patent Cultivation Program.
文摘The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.
基金supported by a grant from the Tokai University and Probio LLC.
文摘In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipeptidyl peptidase IV (DPP- IV) and advanced glycation end products (AGEs) formation were conducted using 70% ethanol (EtOH) extraction of freeze-dried soymilk yogurt. Soymilk yogurt produced using Weissella confusa TOKAI 2 showed the highest inhibition rate in the α-amylase inhibition assay, while soymilk yogurt produced using Lactiplantibacillus plantarum TOKAI 17 showed the highest inhibition rates in the α-glucosidase and DPP-Ⅳ inhibition assays, respectively. Soymilk yogurt produced using Streptococcus macedonicus TOKAI 4 showed the highest inhibitory activities in Nω-(carboxymethyl) arginine (CMA) and Nε-(carboxymethyl) lysine (CML) formation, respectively. Furthermore, soymilk yogurt prepared using Lb. plantarum TOKAI 17 and Lactiplantibacillus pentosus TOKAI 35 exhibited higher proportions of aglycone isoflavones than soymilk and showed a higher fluorescent AGEs inhibitory activity than that of soymilk (p < 0.05). Interestingly, the inhibition assay assessing fluorescent AGEs formation using isoflavones indicated that aglycone-type isoflavones, such as genistein and daidzein, had higher inhibitory activities than that of glycosides (p < 0.05). These results indicate that soymilk yogurt produced using Lb. plantarum TOKAI 17 and Lb. pentosus TOKAI 35 had inhibitory effects on α-glucosidase, DPP-Ⅳ, and AGEs formation in vitro, and that aglycone isoflavones might inhibit the formation of fluorescent AGEs.
基金co-financed by the National Natural Science Foundation of China(No.32372311)International Science&Technology Cooperation Program of Hainan Province(No.GHYF2023009)+3 种基金Sanya Science and Technology Innovation Project(No.2022KJCX79)Jiangsu Provincial Key Research and Development Program(No.BE2022325)Qing Lan Project of Jiangsu ProvincePriority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum(T1,CL80,CSK,and S-1A)with different phenotypic characteristics on the fermentation quality,flavor characteristics,and digestive properties of soy milk.The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics.The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g,enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid,decanoic acid,and octanoic acid.The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors,including 1-octen-3-ol,1-nonanol,hexanal,heptanal,2-octenal,furfural,and trans-2,4-decadienal.The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity(95.45%,93.64%)and apparent viscosity(916.39,713.78 Pa s).Furthermore,in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains.In the intestinal phase of digestion,soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains,which facilitated the transfer and absorption of nutrients.This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.
