Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
J Microbiol Biotechnol. 2023 Nov 28;33(11):1475-1483. doi: 10.4014/jmb.2306.06036. Epub 2023 Jul 20.
This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic strains and to investigate the production of related bioactive compounds. KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones.
本研究旨在评估益生菌发酵豆浆的降胆固醇和抗氧化活性，并研究相关生物活性化合物的产生。选择 KML06（KML06）用于豆浆发酵，因为它在从泡菜中分离的 10 株菌中具有最高的抗氧化、降胆固醇和β-葡萄糖苷酶活性。分析了菌株 KML06 的基因组信息。此外，还评估了 KML06 发酵的豆浆在发酵期间的生长动力学、代谢和功能特性。活菌数与自由基清除活性和胆固醇同化的结果相似，大豆异黄酮苷元、大豆苷元和染料木素的含量在发酵 12 小时时最高。这些结果表明，通过产生大豆异黄酮苷元，KML06 发酵的豆浆可以预防氧化应激和与胆固醇相关的问题。
