Fermented Soymilk Research Articles

PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin] - Short Cummunication

Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of soymilk, fermented soymilk products and fermented soymilk products combined with enzymatic hydrolysis to bind bile salts. The stability of the binding against hydrolysis by digestive enzymes (pepsin and pancreatin) was also evaluated. Fermented soybean products inoculated with isolates of L. plantarum 1 R.11.1.2 was be able to bind 1.40 μmol/100 mg protein (62.26%) of natrium taurocholate. This binding ability is slightly higher than that of soymilk to natrium taurocholate, i.e.1.33 μmol/100 mg protein (59.04%). Addition of a protease enzyme specific to hydrophobic amino acid (thermolysin) on fermented soymilk products was able to enhance the ability of bind natrium taurocholate. Enzymatic hydrolysis products having a molecular weight of

Fermented tofu: Enhancement of keeping quality and sensorial properties

In this study a new way to produce tofu by means of soymilk fermentation by specific lactic acid bacteria, Lactobacillus casei and Lactobacillus acidophilus alone or in combination, and subsequent precipitation has been developed, in order to prevent undesired microbial and chemical spoilage, as well as improve the stability and the quality of the product. In particular, the combination L. casei and L. acidophilus generated tofu having shelf life exceeding 20 days and able to prevent the growth of the spoilage strains inoculated. This fermented tofu was characterized by the production of antimicrobial molecules, such as acetic acid, limonene, 2-nonen-1-ol, 1-nonanol, 2(5H)-furanone, benzyl alcohol, phenylethyl alcohol and heptanoic acid. Depending on the Lactobacillus species used, the fermentation process generated different metabolites profiles and sensorial properties. Another promising properties conferred by the lactic acid bacteria fermentation was the inhibition of unsaturated fatty acids (UFAs) peroxidation or reduction of the aldehydes originated to their corresponding alcohols.

Fermentation improved gene modulatory effects of soy milk to lower serum triglyceride and elevate HDL‐cholesterol in SD rats on high cholesterol diets.

Soy is known to improve blood lipid profiles and fermentation was implicated to increase bioavailability of isoflavones. Here we aimed to investigate the effects of soy milk (SOY) or fermented soy milk (FSOY) on lipid profiles and expression of genes in cholesterol and triglyceride (TG) metabolism in rats fed high cholesterol diets : Control AIN76A diet, high cholesterol (CHOL) diet containing 1% cholesterol, SOY diet (a CHOL diet with SOY substituting 20% of casein), and FSOY diet (a CHOL diet with FSOY substitution). We examined blood lipid profiles, lipid contents in liver and feces, and gene expression levels in liver and adipose tissues. SOY and FSOY lowered liver total cholesterol (TOTAL‐C) compared to CHOL but failed to affect serum TOTAL‐C and LDL‐C. This effect was associated with clear reduction of HMG‐CoAR mRNA levels in FSOY. Serum HDL‐C elevation detected in only FSOY was related to increased ABCA1 mRNA levels in adipose tissue in comparison to CHOL. CHOL‐elevated serum TG levels were markedly reduced by SOY or FSOY, which didn¡ t affect SREBP1c mRNA in the liver. Instead a slight recovery of CHOL suppression of VLDLR, Lrp1, or UCP2 transcript levels in adipose tissues was observed by SOY, which effect was much greater in FSOY. Our data suggested that FSOY may be more effective in improving CHOL‐induced aberrant lipid metabolism than SOY via greater changes in gene expression in liver and adipose tissues.

Anti-obesity activity of Lactobacillus fermented soy milk products

The anti-obesity activity of Lactobacillus paracasei subsp. paracasei NTU 101 and Lactobacillus plantarum NTU 102 and their soy milk fermented products (SM101 and SM102) were investigated. Results indicated that the inhibition of 3T3-L1 differentiation and the accumulation of free fatty acids markedly increased in rats treated with SM101 and SM102. Moreover, the up-regulation and down-regulation of lipolysis and heparin-releasable lipoprotein lipase, respectively, were observed in the 3T3-L1 adipocytes of the SM101 and SM101 groups, and these effects of SM101 and SM102 were greater than unfermented soy milk (USM). We also found that SM101 and SM102 both improved obesity in Wistar rats fed with a high-fat diet (HFD) and that this improvement was stronger than that observed for USM. The level of serum leptin in HFD-induced rats was significantly elevated by the 5-week administration of SM101 and SM102 (106–1010CFU/mL per rat per day); however, this activity was not promoted by USM. The anti-obesity activity of SM101 and SM102 may result from the increased daidzein and genistein levels that were observed during the fermentation by L. paracasei subsp. paracasei NTU 101 and L. plantarum NTU 102.

Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model

Despite the prevalence and severe effects of depression, the efficacy of currently available antidepressants is often inconsistent, and many exert undesirable side effects. Administration of food containing gamma-aminobutyric acid (GABA) has been proposed as an alternative treatment for depression. Therefore, this study ferments soy-based milk enriched in GABA and tests its anti-depressant activity in Sprague-Dawley (SD) rats. First, Lactobacillus brevis FPA 3709 isolated from fish intestine was selected for its ability to produce GABA during cultivation in MRS broth with monosodium glutamate (MSG). Second, the conditions (substrate composition and treatment, initial pH, and time and temperature of fermentation) for obtaining the highest synthesis of GABA by the selected microorganism were established. Finally, cooked black soybean milk supplemented with 1% MSG, 1% brown sugar, and 0.1% peptone (without adjusting the initial pH level) was fermented (37°C, 48h) by L. brevis FPA 3709. SD rats subjected to a forced swimming test (FST) and fed with fermented black soybean milk showed immobility times that were not significantly different from that of rats administered with fluoxetine, a common antidepressant drug, without exhibiting the side effects of lost appetites and reduced body weight typical of fluoxetine use. Fermented black soybean milk enriched with GABA is a good candidate as an alternative treatment of depression.

α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk

In this study, α-galactosidase activity and depletion of oligosaccharides by six standard probiotic lactobacillus cultures were evaluated under at incubation times (6, 12, 18, 24, 30 h) in soy milk medium fortified with whey protein concentrate (WPC70) at 1.5%. Reduction of stachyose was higher due to maximum production of α-galactosidase (α-gal) enzyme (133.65 U/mg) by Lactobacillus rhamnosus C6 as compared with the other Lactobacillus cultures and was highest at 30 h of incubation (3.03 mg/100 mL). The results of this study will allow selection of L. rhamnosus C6 culture in soy milk medium supplemented with whey protein concentrate (WPC70), which will enhance growth of Lactobacillus and also reduce whey separation during fermentation process. This culture also showed highest proteolytic activity (381.67 μg serine/mL) by hydrolyzing soy proteins and produce soy bioactive peptides, which have health beneficial activities. L. rhamnosus C6 strain showed maximum α-galactosidase production as well as reduction of oligosaccharides viz. raffinose, stachyose and sucrose mostly present in soy milk. However, Lactobacilus casei NCDC17 also exhibited similar activity during soy milk fermentation. WPC70 fortification enhanced bacterial growth providing nutrition to the bacteria and also increased physiological activity during fermentation in soy milk medium. These two strains can be selected for the development of functional soy foods like soy yoghurt, soy cheese, soy beverages and soy dahi.

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

In an attempt to develop healthy dietary adjuncts, soymilk was fermented simultaneously with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37°C for 24h. It was found that lactic fermentation reduced the content of saponins and phytates, which possess antinutritional activity, and enhanced the total phenolic content as well as antitumor cell proliferation effect of soymilk against HT-29 and Caco-2 cells. The original antitumor cell component, starter organisms, and antitumor cell bioactive principles formed in soymilk during fermentation, might all have contributed to the enhanced antitumor activity of fermented soymilk. The antiproliferative effect of the extracts varied with extraction solvent. Extracts obtained from fermented soymilk with 80% methanol exhibited the highest suppression effect on the proliferation of HT-29 and Caco-2 cells. This study further stresses the potential of developing soymilk as a healthy dietary adjunct possessing enhanced anticancer activity through the use of lactic fermentation.

Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono

Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2°C) for 72h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures. Biochemical changes in the fermenting soy nono showed a drop in pH from 6.90 to 4.09 while titratable acidity (lactic acid equivalent) increased from 0.42 to 1.82% after 72 h of natural fermentation. The moisture, carbohydrate and fat contents decreased from 93.45 to 92.70, 1.52 to 0.60 and 2.18 to 0.87 % respectively while total solids, ash and protein contents increased from 6.55 to 7.30, 0.23 to 0.74 and 2.62 to 5.09 % respectively. Results reveal that the calcium, iron and magnesium contents in fermenting soymilk increased from 52.86 to 71.43, 28.00 to 40.00 and 7.66 to 8.87 mg/l respectively within time intervals of 0 to 54 h and then decreased to 65.00, 28.00 and 7.83 mg/l respectively till the end of fermentation period while the zinc content increased from 4.42 to 6.75 mg/l throughout the fermentation period. It was evident that there was increase in protein, calcium, magnesium, zinc and iron contents during natural fermentation of soymilk.

乳酸発酵豆乳は高脂肪高コレステロール食投与ラットの肝臓脂質代謝機能を改善する

乳酸発酵豆乳は高脂肪高コレステロール食投与ラットの肝臓脂質代謝機能を改善する

Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats

We recently identified a novel probiotic strain Lactobacillus plantarum P-8 (L. plantarum P-8), which has been characterized in detail with regard to its probiotic potential. In the present study, soymilk fermented with L. plantarum P-8 was examined for its effects on diet-induced hyperlipidemia in Wistar rats. The experimental animals were divided into four groups: control group (C group), model group (M group), soymilk group (SM group) and fermented soymilk group (FSM group). The serum lipid levels, hepatic fat deposition, serum oxidative stress parameters, hepatic marker enzymes levels, organ indices, gut bacteria and fecal fat contents were analyzed. Fermented soymilk reduced the concentration of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) in serum, with a significant elevation in high-density lipoprotein cholesterol (HDL) concentration. Our results also suggested the beneficial effects of fermented soymilk on the liver function, hyperlipidemia-induced oxidative stress and intestinal bacteria. Moreover, fermented soymilk could enhance the fecal excretion of TC, TG and bile acids. These findings demonstrated that soymilk fermented with L. plantarum P-8 was effective in improving the lipid metabolism in hyperlipidemic rats. The hypolipidemic effect of fermented soymilk was partly due to the inhibition of dietary fats absorption and regulation of fecal fats excretion mediated by gut bacteria.

Effects of lactic acid bacteria-fermented soy milk on melanogenesis in B16F0 melanocytes

In our previous studies, soy milk fermented with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. In this study, we used soy milk fermented with LAB strains to evaluate the effects of LAB-fermented soy milk on melanogenesis. It was found that β-glucosidase-producing LAB strains exhibited a higher degree of β-glucosidase activity and significantly higher aglycone isoflavone content (p<0.05). The extracts from Lactobacillus plantarum TWK10 (TWK10)-fermented soy milk inhibited mushroom tyrosinase activity and melanin production in B16F0 melanocytes more strongly compared to non-fermented and other LAB strains-fermented soy milk. TWK10-fermented soy milk also suppressed the activity and expression of tyrosinase, microphthalmia-associated transcription factor (MITF), and p38 mitogen-activated protein kinase (MAPK). Extracellular regulated kinase activation and MITF degradation were not affected by this pathway. Thus, TWK10-fermented soy milk inhibits melanogenesis by suppressing tyrosinase activity and expression through the positive regulator, MITF, and p38 MAPK inactivation. These results may be used to develop health foods and cosmetics, and to increase the range of applications of traditional agricultural products.

Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applications

A promising strain of Lactobacillus plantarum with probiotic traits was loaded into alginate beads and adsorbed on apple pieces (food-like system). The encapsulation efficiency of beads was very high (upon to 93%); moreover, the capsules assured cell viability for a long time (from 20 to 50 days) and protected the target under simulated gastro-intestinal conditions. Both beads and apple pieces were used to guide a model fermentation in soy milk; the amount of cells released and grown varied from 8.3 log cfu/ml to 7.8 log cfu/ml, and the fermentation efficiency of microencapsulated/immobilized cells was high. The use of a bio-catalyst could be a promising way to guide and control food fermentations, as a bio-catalyst assures a controlled release and/or kinetic of the starter. Moreover, a bio-catalyst is a good carrier for probiotics into the gut. ► L. plantarum was loaded into alginate beads or adsorbed on apple pieces. ► The yield of beads was very high and they protect the target into gut. ► Both beads and apple pieces could be used as biocatalyst for model fermentations.

Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

Preparation of yoghurt-like product from non-dairy raw material, such as soy with probiotic and prebiotic is a novel development in the field of fermented functional foods. This research work aimed at finding the new combinations of probiotics Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus, which can give good product characteristics to fermented soy milk. Fructooligosaccharide was added in an attempt to reduce the after-taste of soymilk, improve acidification rates and growth of probiotics. Acidification rate was enhanced with L. acidophilus–L. plantarum and L. acidophilus–L. plantarum–L. rhamnosus, resulting in a shorter time to reach pH 4.5. Hardness was significantly (P < 0.05) higher for soy yoghurt fermented by binary co-culture followed by mixed cultures. All the samples showed higher G′ (1,279.70–1405 Pa) and lower tan δ (0.273–0.346) values which signifies firmer and solid-like character of the gel formed by probiotic bacteria. Soy yoghurt made with L. acidophilus–L. plantarum resulted in improved product characteristics with shorter t pH 4.5 (4.28 h). Soy yoghurt fermented with L. acidophilus–L. plantarum showed more than 9 log cfu/ml count which is required for probiotic functional food.

Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan

Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.

Soy milk suppresses cholesterol-induced inflammatory gene expression and improves the fatty acid profile in the skin of SD rats

Recently, an elevation in skin cholesterol level has been implicated in skin inflammation. Given the potential therapeutic effects of soy on low grade inflammatory diseases, we hypothesized that a CHOL diet could promote an inflammatory response in skin and that soy milk (SM) or fermented soy milk (F.SM) could prevent this cholesterol-induced skin inflammation. To test this hypothesis, freeze-dried SM or F.SM was provided as a protein replacement for 20% of the casein in the diets of Sprague-Dawley (SD) rats. The animals were divided into the following groups: (1) control group (CTRL), AIN76A diet without cholesterol, (2) high cholesterol (CHOL) group, AIN76A with 1% (w/w) cholesterol, (3) SM group, CHOL diet with freeze-dried SM, and (4) F.SM group, CHOL diet with F.SM. In the CHOL group, the expression levels of pro-inflammatory genes, including IL-1β, IL-1α, iNOS, and COX-2, were elevated. In comparison, the SM and F.SM groups displayed the lowered expression of IL-1β, COX-2, F4/80, and Cd68, an increase of a n-3/n-6 ratio, and a reduction in the estimated desaturase activities of delta 5 desaturase (D5D) and steaoryl CoA desaturase (SCD-1). In particular, F.SM significantly increased the proportion of dihomo-γ-linolenic acid (DGLA) in skin fatty acid (FA) composition compared with the CHOL group. Here we present evidence that SM or F.SM could alleviate the inflammatory response in the skin that is triggered by excess dietary cholesterol by reducing the expression of pro-inflammatory genes. This response could be partly associated with a decreased in macrophages in skin and/or by modulation of the skin's FA composition.

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd.

The lactic acid bacteria (LAB) are found to produce bacteriocins with enhanced nutritive properties in the fermented foods. In the present study, the ability of LAB cultures (Pediococcus acidilactici NCIM 5424, Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2) to produce pediocin PA-1 like bacteriocin was evaluated during soymilk fermentation. The isolates E. faecium NCIM 5423 and Lb. plantarum Acr2 were able to produce bacteriocin as well as ferment soymilk within 6h of incubation. Upon plating the cultures E. faecium NCIM 5423 and Lb. plantarum Acr2 in soymilk were found to be viable even after 15days of storage at 4°C. No significant variation was observed in the viable counts of E. faecium NCIM 5423 and Lb. plantarum Acr2 (P>0.05). The effect of crude bacteriocin on Listeria cells was evidenced through scanning electron microscope (SEM) photographs wherein cell membrane damage was observed. On co-cultivation of E. faecium NCIM 5423 and Lb. plantarum Acr2 individually with Listeria monocytogenes ScottA a decrease in the Listeria count was observed within 24h of incubation. However, during co-cultivation of ScottA with P. acidilactici NCIM 5424, no significant difference was observed in the viable counts (P>0.05). The pH, titratable acidity, pediocin activity, anti-oxidant property and sensory attributes for E. faecium NCIM 5423 were studied. It was observed that E. faecium NCIM 5423 fermented soymilk had an acceptable sensory score during storage period. Hence, such culture can be an ideal starter for development of functional foods with longer shelf life.

Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk

Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium , and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.

The effect of probiotic‐fermented soy milk on enhancing the NO‐mediated vascular relaxation factors

Soy milk is one of the common soy-based foods in Asia. In this study the effects of soy milk fermented with selected probiotics on nitric oxide (NO)-mediated vascular relaxation factors in cell model systems were investigated. Soy milk fermented with Lactobacillus plantarum TWK10 or Streptococcus thermophilus BCRC 14085 for 48 h showed a greater transformation of glucoside isoflavones to aglycone isoflavones (P < 0.05). An increase in aglycone isoflavones in ethanol extracts from fermented soy milk stimulated NO production and endothelial NO synthase (eNOS) activity in human umbilical vein endothelial cells. It also had a stimulating effect on superoxide anion scavenging and prostaglandin E₂ production. In addition, it enhanced mRNA expression of the E-prostanoid 4 receptor in rat thoracic aorta smooth muscle cells. Moreover, a small amount of O₂⁻ induced by water extracts from fermented soy milk at low concentration (1 mg mL⁻¹) increased the content of calcium ions and activated eNOS, thereby promoting NO production and the coupling state of eNOS. Soy milk fermented with selected probiotics promotes the relaxation factors of vascular endothelial cells and can be applied in the development of functional foods.

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet

The effect of fermented soymilk on rats fed a high cholesterol diet was investigated to clarify the cholesterol-lowering function. Male Sprague-Dawley rats aged 7 weeks were fed a control diet (1% cholesterol, high cholesterol diet), high cholesterol diet containing 11.7% fermented soymilk diet (5% soy protein as final concentration, F-5), or high cholesterol diet containing 23.4% fermented soymilk diet (10% soy protein as final concentration, F-10) for 5 weeks. The liver weight and fat mass were decreased by the ingestion of fermented soymilk. The hepatic triglyceride and cholesterol levels in the F-5 and F-10 groups were significantly lowered compared to those in the control group. The plasma total cholesterol level of the F-10 group was significantly decreased. The expression of SREBP-2, a cholesterol synthesis-related gene, was significantly decreased in liver of the F-5 group, but the expression of CYP7a1, a cholesterol catabolism-related gene, was significantly increased. These results suggest that fermented soymilk can modulate the cholesterol metabolism in rats fed a high cholesterol diet.

Bioactive property of soymilk fermented by agrowastes‐immobilized lactobacilli

PurposeThis study aims to evaluate the effect of cell immobilization on bioactive property of lactobacilli‐fermented soymilk.Design/methodology/approachAgrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden), and mangosteen (Garcinia mangostana) were used as immobilizers for lactobacilli (Lactobacillus acidophilus FTDC 1331, L. acidophilus FTDC 2631, L. acidophilus FTDC 2333, L. acidophilus FTDC 1733, and L. bulgaricus FTCC 0411) in soymilk fermentation. Fermented soymilk was stored at different temperatures (4°C, 25°C and 37°C) for 168 h and sampled for analyses periodically.FindingsScanning electron micrographs showed that cells of lactobacilli were immobilized onto the matrix of agrowastes powder. The proteolytic activity was higher in soymilk supplemented with immobilized lactobacilli at 37°C and 25°C compared to that at 4°C. Soymilk fermented by cells immobilized on cempedak rind powder showed higher proteolytic activity (p&lt;0.0001), followed by durian and mangosteen rinds powder (p&lt;0.001). The highest ACE inhibitory activity was also found in soymilk fermented by cells immobilized on cempedak rind powder for all temperatures studied (p&lt;0.0001). In addition, ACE inhibitory activity was higher in soymilk fermented at 37°C, compared to 25°C and 4°C (p&lt;0.0001).Originality/valueThe results in the paper show that cell immobilization enhances the bioactive property of fermented soymilk, in terms of proteolysis and in‐vitro ACE inhibitory activity.