Isoflavone metabolism by a collection of lactic acid bacteria and bifidobacteria with biotechnological interest

Almost all soy isoflavones exist as glycosides, daidzin, genistin, and glycitin. We analyzed the capacity of 92 strains of lactic acid bacteria (LAB) and bifidobacteria with biotechnological interest to process the glycosylated isoflavones daidzin, genistin, and glycitin in their more bioavailable a...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2016-01, Vol.67 (2), p.117-124
Main Authors: Gaya, Pilar, Peirotén, Ángela, Medina, Margarita, Landete, José Maria
Format: Article
Language:English
Subjects:
Bacteria
bifidobacteria
Bifidobacterium - metabolism
dihydrodaidzein
Food science
isoflavones
Isoflavones - chemistry
Isoflavones - metabolism
lactic acid bacteria
Lactobacillus - metabolism
Metabolites
Molecular Structure
Organic chemicals
β-glucosidase
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Almost all soy isoflavones exist as glycosides, daidzin, genistin, and glycitin. We analyzed the capacity of 92 strains of lactic acid bacteria (LAB) and bifidobacteria with biotechnological interest to process the glycosylated isoflavones daidzin, genistin, and glycitin in their more bioavailable aglycones and their metabolites as dihydrodaidzein (DHD), O-desmethylangolensin, and equol. Representative strains of the four genera studied Lactobacillus, Enterococcus, Lactococcus, and Bifidobacterium were able to produce daidzein, genistein, and glycitein, with the exception of the lactobacilli, which did not produced glycitein in soy extracts. The production of the aglycone isoflavones could be correlated with the β-glucosidase activity of the strains. The isoflavone metabolism is limited to the glycoside hydrolysis in the most of these strains. Moreover, Enterococcus faecalis INIA P333 and Lactobacillus rhamnosus INIA P540 were able to transform daidzein in DHD. LAB and bifidobacteria studied in the present work have a great potential in the metabolism of isoflavones and could be selected for the development of functional fermented soy foods.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2016.1144724