| Title: | Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes |
| Author(s): | Zhu YY; Thakur K; Feng JY; Cai JS; Zhang JG; Hu F; Russo P; Spano G; Wei ZJ; |
| Address: | "School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. kumarikiran@hfut.edu.cn. Anhui Huaheng Biotechnology Co., Ltd., Hefei, 231131, People's Republic of China. kumarikiran@hfut.edu.cn. Anhui Huaheng Biotechnology Co., Ltd., Hefei, 231131, People's Republic of China. Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122, Foggia, Italy. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. zjwei@hfut.edu.cn" |
| Journal Title: | Appl Microbiol Biotechnol |
| DOI: | 10.1007/s00253-020-10649-1 |
| ISSN/ISBN: | 1432-0614 (Electronic) 0175-7598 (Linking) |
| Abstract: | "The influence of riboflavin (B(2))-overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B(2)-bio-enriched fermented soymilk was investigated. Results showed that B(2) in fermented soymilk was notably increased from 0.2 to 3.8 mug/mL for Lactobacillus fermentum UFG169 and to 1.9 mug/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B(2) content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. This study demonstrated the strategy for strain development for B(2)-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods. KEY POINTS: * B(2)-enriched fermentation enhanced the nutrition and functional status of soymilk. * Fermentation time significantly affected the apparent viscosity of fermented soymilk. * Off-flavor volatile substances were significantly reduced or even diminished. * Increased B(2)and bioactive isoflavones contributed to improved antioxidant potential" |
| Keywords: | "Antioxidants/analysis/metabolism Biotransformation Colony Count, Microbial Fermentation Fermented Foods/analysis/*microbiology Food Microbiology Functional Food/analysis/*microbiology Hydrogen-Ion Concentration Isoflavones/analysis/metabolism Lactobacillu;" |
| Notes: | "MedlineZhu, Yun-Yang Thakur, Kiran Feng, Jing-Yu Cai, Jia-Shen Zhang, Jian-Guo Hu, Fei Russo, Pasquale Spano, Giuseppe Wei, Zhao-Jun eng 31850410476/National Natural Science Foundation of China/ 201904a06020008, 1804b06020347/Key research and development projects in Anhui Province/ 18030701158, 18030701142, 18030701144 and 18030701161/Major Projects of Science and Technology in Anhui Province/ Germany 2020/05/11 Appl Microbiol Biotechnol. 2020 Jul; 104(13):5759-5772. doi: 10.1007/s00253-020-10649-1. Epub 2020 May 9" |
