PROTEOLYSIS AND LACTOBACILLUS FERMENTATION EFFECTS ON THE ISOFLAVONES BIOTRANSFORMATION AND REMOVAL OF ANTI-NUTRITIONAL FACTORS OF SOY BEAN

Authors

Li-Jung Yin, Department of Seafood, National Kaohsiung Marine University, Kaohsiung, Taiwan, R.O.C
Hsueh-Ming Tai, Department of Food and Nutrition, Providence University, Taichung, Taiwan, R.O.C.Nugen Bioscience (Taiwan) Co., Ltd., Taichung Industry Park, Taichung,Taiwan, R.O.C
Hui-Hung Lee, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.
Shann-Tzong Jiang, Department of Food and Nutrition, Providence University, Taichung, Taiwan, R.O.C Department of Food Science, National Taiwan Ocean University, Keelung,Taiwan, R.O.C.Follow

Abstract

To investigate the effects of proteolysis and Lactobacillus johnsonii (LAB) fermentation on the removal of anti-nutritional factors and isoflavones biotransformation, soy bean was hydrolyzed by Bacillus subtilis YJ1 proteases and cellulases and further fermented with Lactobacillus johnsonii. Increases in soluble proteins, peptides, free amino acids, daidzin and genistin (p < 0.01) were observed after 10 hr hydrolysis at 50°C. Although no further increases in soluble proteins and peptides (p < 0.01) were observed after 24 hr Lactobacillus johnsonii fermentation in both 5-L and 120-L fermentors, substantial transformation from daidzin and genistin to daidzein and genistein was obtained (p < 0.01). Most of the anti-nutritional factors such as stachyose, raffinose, glycinin and β-conglycinin were not detected, suggesting that the hydrolysis and further Lactobacillus johnsonii fermentation could effectively remove the anti-nutritional factors and transform most of isoflavones into aglycones.

Recommended Citation

Yin, Li-Jung; Tai, Hsueh-Ming; Lee, Hui-Hung; and Jiang, Shann-Tzong (2014) "PROTEOLYSIS AND LACTOBACILLUS FERMENTATION EFFECTS ON THE ISOFLAVONES BIOTRANSFORMATION AND REMOVAL OF ANTI-NUTRITIONAL FACTORS OF SOY BEAN," Journal of Marine Science and Technology: Vol. 22: Iss. 4, Article 15.
DOI: 10.6119/JMST-014-0613-1
Available at: https://jmstt.ntou.edu.tw/journal/vol22/iss4/15