Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10673, Taiwan.
J Biosci Bioeng. 2013 May;115(5):552-6. doi: 10.1016/j.jbiosc.2012.11.022. Epub 2013 Jan 4.
In an attempt to develop healthy dietary adjuncts, soymilk was fermented simultaneously with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37 °C for 24 h. 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.
为了开发健康的饮食添加剂，将豆浆与嗜热链球菌 14085 和婴儿双歧杆菌 14603 在 37°C 下同时发酵 24 小时。研究发现，乳酸发酵降低了具有抗营养活性的皂甙和植酸的含量，同时提高了豆浆的总酚含量和对 HT-29 和 Caco-2 细胞的抗肿瘤细胞增殖作用。豆浆在发酵过程中形成的原始抗肿瘤细胞成分、起始生物体和抗肿瘤细胞生物活性物质，可能都有助于提高发酵豆浆的抗肿瘤活性。提取物的增殖抑制作用随提取溶剂的不同而变化。用 80%甲醇提取的发酵豆浆提取物对 HT-29 和 Caco-2 细胞的增殖抑制作用最强。本研究进一步强调了通过乳酸发酵将豆浆开发为具有增强抗癌活性的健康饮食添加剂的潜力。
