Abstract
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with probiotic LAB strain Lactobacillus fermentum BM-325, based on their growth behavior, enzymes and antioxidant activities. Growth behavior such as viable cell number, pH, total acidity and enzyme activities were determined during fermentation period. Maximum number of viable cell was Log10 CFU·ml-1 12.6±0.9, maximum β-glucosidase activity was 78.9±3.9 U·mg-1 and maximum α-galactosidase activity was 97.7±4.8 U·mg-1, as well as antioxidant activity was IC50 0.04±0.002 mg·mL-1. Angiotensin converting enzyme inhibitory (ACEI) activity was determined in fermented soymilk and in partially purified peptide fraction. The ACEI activity was reached 60% after 20 h fermentation in soymilk. Our results suggested that fermentation of Lactobacillus fermentum BM-325 in soymilk for 4 h could be used to increase bioactivity of soymilk and suitable for the development of functional food.
Highlights
Functional foods can be defined as dietary items that, besides providing nutrients and energy, beneficially modulate one or more targeted functions in the body, by enhancing a certain physiological response and/ or by reducing the risk of disease
Probiotics are defined by the World Health Organization (WHO) as “live microorganisms, which when administrated in adequate amounts confer a health benefit on the host” [2]
It could be that fermentation of soymilk using β-glucosidase-producing lactic acid bacteria (LAB) may break the glucoside bond and it results in more active aglycone compounds and increase antioxidant activity [4]
Summary
Functional foods can be defined as dietary items that, besides providing nutrients and energy, beneficially modulate one or more targeted functions in the body, by enhancing a certain physiological response and/ or by reducing the risk of disease. They are bearing dietary fibers, prebiotics, probiotics, and synbiotics are linked to various health benefits [1]. Soybean and soy-based foods are a rich and inexpensive source of nutrition for lactose intolerant individuals, vegetarians They contain high-quality proteins and isoflavones, which have several useful biological properties including anti-tumor activity, improvement in menopausal syndromes, and a reduction in the risk of atherosclerosis [3]. Biologically active peptides are generated during dairy fermentation by proteolytic
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