Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species
Syarifah Anisah Habit Mustafa, Shuhaimi Mustafa, Amin Ismail, Faridah Abas, Mohd Yaizd A B D Manap, Omer Abdalla Ahmed Hamdi, Salma Elzen, Lutfun Nahar, Satyajit D. Sarker
Abstract
ATCC15700 in soymilk supplemented with inulin produced the highest level (11.49 mmol/l) of equol at 48 h of fermentation process. Level of daidzin declined whereas that of daidzein increased, and then gradually decreased due to formation of equol when soymilk was fermented using bifidobacterial. This suggests that the nutritional value of soymilk may be increased by increasing bioavailability of the bioactive ingredients. Collectively these data identify probiotics and prebiotic combinations suitable for inclusion in soymilk to enhance equol production.
Topics & Concepts
EquolInulinFood scienceBifidobacterium longumBifidobacterium breveDaidzeinIsoflavonesFermentationPrebioticChemistryBifidobacteriumBioavailabilityLactobacillusBiologyGenisteinBiochemistryBioinformaticsEndocrinologyMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and researchProbiotics and Fermented Foods