Mustafa Salma Elghali, Mustafa Shuhaimi, Ismail Amin, Abas Faridah, Abd Manap Mohd Yaizd, Ahmed Hamdi Omer Abdalla, Elzen Salma, Nahar Lutfun, Sarker Satyajit D
Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan.
Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia.
Heliyon. 2020 Oct 23;6(10):e05298. doi: 10.1016/j.heliyon.2020.e05298. eCollection 2020 Oct.
The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars (glucose and sucrose) on enhancing equol production from soymilk isoflavones by BB536 and ATCC 15700 was evaluated . Sterilized soymilk was inoculated with each bacterial species at 37 °C for 48 h. The growth and β-glucosidase enzyme activity for the two species in soymilk throughout fermentation were assessed. The highest viable count for (8.75 log CFU/ml) was reached at 36 h and for (8.55 log CFU/ml) at 24 h. Both bacterial species displayed β-glucosidase activity. showed increased enzyme activity (4.126 U) at 36 h, while exhibited maximum activity (3.935 U) at 24 h of fermentation. Among the prebiotics screened for their effect in isoflavones transformation to equol, inulin delivered the highest effect on equol production. The co-culture of BB536 and 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.
评估了商业益生元（低聚果糖和菊粉）以及糖类（葡萄糖和蔗糖）对BB536和ATCC 15700从豆浆异黄酮中增强雌马酚生成的影响。将灭菌后的豆浆接种每种细菌，于37℃培养48小时。评估了整个发酵过程中豆浆中这两种细菌的生长及β-葡萄糖苷酶活性。BB536在36小时达到最高活菌数（8.75 log CFU/ml），ATCC 15700在24小时达到最高活菌数（8.55 log CFU/ml）。两种细菌均表现出β-葡萄糖苷酶活性。BB536在36小时酶活性增加（4.126 U），而ATCC 15700在发酵24小时表现出最大活性（3.935 U）。在所筛选的对异黄酮转化为雌马酚有作用的益生元中，菊粉对雌马酚生成的作用最大。在添加菊粉的豆浆中，BB536和ATCC15700共培养，在发酵48小时时产生了最高水平（11.49 mmol/l）的雌马酚。当使用双歧杆菌发酵豆浆时，大豆苷水平下降，大豆苷元水平上升，然后由于雌马酚的形成而逐渐降低。这表明豆浆的营养价值可能通过提高生物活性成分的生物利用度而增加。总体而言，这些数据确定了适合添加到豆浆中以增强雌马酚生成的益生菌和益生元组合。
