Cho Kye Man, Hwang Chung Eun, Kim Du Hyun, Lee Jin Hwan
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Naedong-ro 139-8, Jinju 52849, Republic of Korea.
Department of Smart Green Resources, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan, 49315, Republic of Korea.
Food Chem X. 2025 Aug 8;30:102889. doi: 10.1016/j.fochx.2025.102889. eCollection 2025 Aug.
Fruit-based food products enhance functional properties. This research is the first to examine fluctuations in biofunctional substances (isoflavone; CLA; GABA) and biological abilities (antioxidant; antidiabetic) in soy-milk (SM) and soy-yogurts (SY) using Lactobacillus strains with kiwifruit juice (0 → 5 → 10 %). Total isoflavones significantly decreased with 1231.9 → 539.3 (0 %), 1304.8 → 658.5 (5 %), and 1448.0 → 830.4 μg/g (10 %) between SMs and SYs supplemented with kiwifruit juice, while isoflavone-aglycones (genistein > daidzein > glycitein) increased considerably with 57.6 → 498.3, 64.4 → 611.5, and 78.7 → 771.3 μg/g. CLA increased, with the most abundant -9, -11 isomer (> 65 %) in SYs: nd → 1.8 (10 %) > nd → 1.0 (5 %) > nd → 0.8 mg/g (0 %). Moreover, SYs exhibited higher GABA contents than SMs in the following order: 0.7 → 1.6 (10 %) > 0.6 → 1.1 (5 %) > 0.7 → 0.9 mg/g (0 %). Antioxidant abilities were enhanced in SYs (500 μg/mL extracts) with increased kiwifruit juice, showing predominant activities at 10 % concentration: ABTS (65.5 → 93.5 %) > DPPH (49.9 → 86.9 %) > hydroxyl (35.6 → 70.4 %). Antidiabetic effects against enzyme inhibitions (α-glucosidase: 45.7 → 76.0 % > pancreatic lipase: 18.2 → 72.3 % > α-amylase: 8.6 → 65.7 %) exhibited similar patterns as antioxidant results. Thus, fermented SYs containing kiwifruit juice may be considered excellent sources of health benefits using soybeans.
以水果为基础的食品可增强功能特性。本研究首次使用添加了猕猴桃汁（0%→5%→10%）的乳酸杆菌菌株，检测了豆浆（SM）和酸奶（SY）中生物活性物质（异黄酮、共轭亚油酸、γ-氨基丁酸）的波动情况以及生物能力（抗氧化、抗糖尿病）。在添加猕猴桃汁的豆浆和酸奶中，总异黄酮显著降低，分别为1231.9→539.3（0%）、1304.8→658.5（5%）和1448.0→830.4μg/g（10%），而异黄酮苷元（染料木黄酮>大豆苷元>黄豆黄素）则大幅增加，分别为57.6→498.3、64.4→611.5和78.7→771.3μg/g。共轭亚油酸增加，在酸奶中含量最高的-9，-11异构体（>65%）呈现如下变化：未检出→1.8（10%）>未检出→1.0（5%）>未检出→0.8mg/g（0%）。此外，酸奶中的γ-氨基丁酸含量高于豆浆，并呈以下顺序：0.7→1.6（10%）>0.6→1.1（5%）>0.7→0.9mg/g（0%）。随着猕猴桃汁添加量的增加，酸奶（500μg/mL提取物）的抗氧化能力增强，在10%浓度时表现出主要活性：ABTS（65.5%→93.5%）>DPPH（49.9%→86.9%）>羟基（35.6%→70.4%）。对酶抑制的抗糖尿病作用（α-葡萄糖苷酶：45.7%→76.0%>胰脂肪酶：18.2%→72.3%>α-淀粉酶：8.6%→65.7%）与抗氧化结果呈现相似模式。因此，含有猕猴桃汁的发酵酸奶可被视为利用大豆获得健康益处的优质来源。
