490
Views
49
CrossRef citations to date
0
Altmetric
Papers

Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria

&
Pages 111-120 | Published online: 23 Nov 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Susana Langa & José M. Landete. (2023) Strategies to achieve significant physiological concentrations of bioactive phytoestrogens in plasma. Critical Reviews in Food Science and Nutrition 63:14, pages 2203-2215.
Read now
Mohammed Sharif Swallah, Xiaoqing Yang, Jiaxin Li, Joseph Kudadam Korese, Sainan Wang, Hongliang Fan, Hansong Yu & Qing Huang. (2022) The Pros and Cons of Soybean Bioactive Compounds: An Overview. Food Reviews International 0:0, pages 1-28.
Read now
T. R. Baú, S. Garcia & E. I. Ida. (2015) Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production. International Journal of Food Sciences and Nutrition 66:8, pages 845-850.
Read now
Tahis Regina Baú, Sandra Garcia & Elza Iouko Ida. (2013) Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design. International Journal of Food Sciences and Nutrition 64:8, pages 929-935.
Read now
Nicola Colacurci, Pasquale De Franciscis, Marco Atlante, Pasquale Mancino, Marco Monti, Giuseppe Volpini & Claudio Benvenuti. (2013) Endometrial, breast and liver safety of soy isoflavones plus Lactobacillus sporogenes in post-menopausal women. Gynecological Endocrinology 29:3, pages 209-212.
Read now
Yasuhiro Abiru, Megumi Kumemura, Tomomi Ueno, Shigeto Uchiyama & Kyosuke Masaki. (2012) Discovery of an S-equol rich food stinky tofu, a traditional fermented soy product in Taiwan. International Journal of Food Sciences and Nutrition 63:8, pages 964-970.
Read now

Articles from other publishers (43)

Lei Wang, Mengfan Li, Yu Gu, Junli Shi, Jing Yan, Xin Wang, Bingqing Li, Bangmao Wang, Weilong Zhong & Hailong Cao. (2024) Dietary flavonoids–microbiota crosstalk in intestinal inflammation and carcinogenesis. The Journal of Nutritional Biochemistry 125, pages 109494.
Crossref
Gabriela Alves Macedo, Cíntia Rabelo e Paiva Caria, Paula de Paula Menezes Barbosa, Marina Rodrigues Mazine & Alessandra Gambero. (2023) Bioaccessibility Evaluation of Soymilk Isoflavones with Biotransformation Processing. Foods 12:18, pages 3401.
Crossref
Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel & Alina-Viorica Iancu. (2023) Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®). Fermentation 9:9, pages 806.
Crossref
Francesco Letizia, Alessandra Fratianni, Martina Cofelice, Bruno Testa, Gianluca Albanese, Catello Di Martino, Gianfranco Panfili, Francesco Lopez & Massimo Iorizzo. (2023) Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95. Antioxidants 12:7, pages 1442.
Crossref
Netnapa Makhamrueang, Araya Raiwa, Jutamas Jiaranaikulwanitch, Ekkachai Kaewarsar, Widawal Butrungrod & Sasithorn Sirilun. (2023) Beneficial Bio-Extract of Camellia sinensis var. assamica Fermented with a Combination of Probiotics as a Potential Ingredient for Skin Care. Cosmetics 10:3, pages 85.
Crossref
Ashwag Jaman AL Zahrani & Amal Bakr Shori. (2023) Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.. LWT 176, pages 114531.
Crossref
Ga-Hyun Choi, Hyun-Ji Bock, Na-Kyoung Lee & Hyun-Dong Paik. (2022) Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress. Journal of Food Science and Technology 59:12, pages 4870-4879.
Crossref
Yufeng Xie, Yingxue Wang, Yang Han, Jing Zhang, Shumei Wang, Shuwen Lu, Haikuan Wang, Fuping Lu & Longgang Jia. (2022) Complete Genome Sequence of a Novel Lactobacillus paracasei TK1501 and Its Application in the Biosynthesis of Isoflavone Aglycones. Foods 11:18, pages 2807.
Crossref
Rohit Sharma, Bhawna Diwan, Brij Pal Singh & Saurabh Kulshrestha. (2022) Probiotic fermentation of polyphenols: potential sources of novel functional foods. Food Production, Processing and Nutrition 4:1.
Crossref
Mark Messina, Alison Duncan, Virginia Messina, Heidi Lynch, Jessica Kiel & John W. ErdmanJr.Jr.. (2022) The health effects of soy: A reference guide for health professionals. Frontiers in Nutrition 9.
Crossref
Carolina Iraporda, Irene A. Rubel, Nicole Managó, Guillermo D. Manrique, Graciela L. Garrote & Analia G. Abraham. (2022) Inulin addition improved probiotic survival in soy-based fermented beverage. World Journal of Microbiology and Biotechnology 38:8.
Crossref
José M. Landete. (2022) Development of soy beverages enriched in O-desmethylangolesin and 6-hydroxy-O-desmethylangolesin by engineered lactic acid bacteria. LWT 163, pages 113526.
Crossref
Spiros Paramithiotis, Gitishree Das, Han-Seung Shin & Jayanta Kumar Patra. (2022) Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods 11:5, pages 733.
Crossref
Puja Sarkar, Md Minhajul Abedin, Sudhir P. Singh, Ashok Pandey & Amit Kumar Rai. 2022. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 189 208 .
Małgorzata Ziarno & Patrycja Cichońska. (2021) Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 9:12, pages 2532.
Crossref
J. Undhad Trupti, Sujit Das, Divyang Solanki, Dhvany Kinariwala & Subrota Hati. (2021) Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk. Food Production, Processing and Nutrition 3:1.
Crossref
Ana Ruiz de la Bastida, Ángela Peirotén, Susana Langa, Juan Luis Arqués & José María Landete. (2021) Heterologous production of equol by lactic acid bacteria strains in culture medium and food. International Journal of Food Microbiology 360, pages 109328.
Crossref
Anshula Sharma, Masafumi Noda, Masanori Sugiyama, Ajaz Ahmad & Baljinder Kaur. (2021) Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+). Molecules 26:15, pages 4671.
Crossref
Theresa Boeck, Aylin W. Sahin, Emanuele Zannini & Elke K. Arendt. (2021) Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3858-3880.
Crossref
Dikshita Lodha, Sujit Das & Subrota Hati. (2021) Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations. Journal of Food Processing and Preservation 45:6.
Crossref
Mylène Boulay, Maher Al Haddad & Françoise Rul. (2020) Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS. International Journal of Food Microbiology 335, pages 108903.
Crossref
Lívia Dias de Queirós, Amanda Rejane Alves de Ávila, Andressa Vianna Botaro, Danielle Branta Lopes Chirotto, Juliana Alves Macedo & Gabriela Alves Macedo. (2020) Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk. Applied Microbiology and Biotechnology 104:23, pages 10019-10031.
Crossref
Salma Elghali Mustafa, Shuhaimi Mustafa, Amin Ismail, Faridah Abas, Mohd Yaizd Abd Manap, Omer Abdalla Ahmed Hamdi, Salma Elzen, Lutfun Nahar & Satyajit D. Sarker. (2020) Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species. Heliyon 6:10, pages e05298.
Crossref
Ángela Peirotén, Pilar Gaya & José Mª Landete. (2020) Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenistein. Food Research International 134, pages 109257.
Crossref
Hui Shi, Min Zhang, Weiqin Wang & Sakamon Devahastin. (2020) Solid-state fermentation with probiotics and mixed yeast on properties of okara. Food Bioscience 36, pages 100610.
Crossref
Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez & José Mª Landete. (2020) Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains. Food Chemistry 318, pages 126521.
Crossref
Fang Qian, Jiang Zhang, Kairong Hou, Yuqing Zhang, Zifei Wang, Pengjie Luo & Yanfeng Tuo. (2019) In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk . Food Science & Nutrition 8:1, pages 48-57.
Crossref
Yu-Chun Chuang, Meng-Chun Cheng, Chia-Chia Lee, Tai-Ying Chiou & Tsung-Yu Tsai. (2019) Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat. AMB Express 9:1.
Crossref
Shuhong Dai, Mingfang Pan, Hani S. El‐Nezami, Jennifer M.F. Wan, M.F. Wang, Olivier Habimana, Jetty C.Y. Lee, Jimmy C.Y. Louie & Nagendra P. Shah. (2019) Effects of Lactic Acid Bacteria‐Fermented Soymilk on Isoflavone Metabolites and Short‐Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota. Journal of Food Science 84:7, pages 1854-1863.
Crossref
Susana Delgado, Lucía Guadamuro, Ana Belén Flórez, Lucía Vázquez & Baltasar Mayo. (2019) Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity. Innovative Food Science & Emerging Technologies 51, pages 148-155.
Crossref
Binle Zhang, Zixuan Yang, Weining Huang, Jacob Ojobi Omedi, Feng Wang, Qibo Zou & Jianxin Zheng. (2018) Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties. Cereal Chemistry 96:1, pages 129-141.
Crossref
Amanda Rejane Alves de Ávila, Lívia Dias de Queirós, Danielle Branta Lopes, Clara Guido Barin, Tatiane Mayumi Ueta, Ana Lúcia Tasca Gois Ruiz, Gabriela Alves Macedo & Juliana Alves Macedo. (2018) Enhanced estrogenic effects of biotransformed soy extracts. Journal of Functional Foods 48, pages 117-124.
Crossref
Naice E.S. Monteiro, Lívia D. Queirós, Danielle B. Lopes, Adriana O. Pedro & Gabriela A. Macedo. (2018) Impact of microbiota on the use and effects of isoflavones in the relief of climacteric symptoms in menopausal women – A review. Journal of Functional Foods 41, pages 100-111.
Crossref
Bryan Tungland. 2018. Human Microbiota in Health and Disease. Human Microbiota in Health and Disease 289 348 .
Lucía Guadamuro, Ana Belén Flórez, Ángel Alegría, Lucía Vázquez & Baltasar Mayo. (2017) Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007. Food Research International 100, pages 522-528.
Crossref
Alessandra De Cesare, Federico Sirri, Gerardo Manfreda, Paola Moniaci, Alberto Giardini, Marco Zampiga & Adele Meluzzi. (2017) Effect of dietary supplementation with Lactobacillus acidophilus D2/CSL (CECT 4529) on caecum microbioma and productive performance in broiler chickens. PLOS ONE 12:5, pages e0176309.
Crossref
Pasquale De Franciscis, Flavio Grauso, Anna Luisi, Maria Schettino, Marco Torella & Nicola Colacurci. (2017) Adding Agnus Castus and Magnolia to Soy Isoflavones Relieves Sleep Disturbances Besides Postmenopausal Vasomotor Symptoms-Long Term Safety and Effectiveness. Nutrients 9:2, pages 129.
Crossref
R. Muñoz, B. de las Rivas, F. López de Felipe, I. Reverón, L. Santamaría, M. Esteban-Torres, J.A. Curiel, H. Rodríguez & J.M. Landete. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 63 83 .
Te-Hua Liu, Jiachi Chiou & Tsung-Yu Tsai. (2016) Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats. Nutrients 8:5, pages 260.
Crossref
Herbert Michlmayr & Wolfgang Kneifel. (2014) β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health. FEMS Microbiology Letters 352:1, pages 1-10.
Crossref
Juan Manuel Sánchez-Calvo, Manuel Antonio Rodríguez-Iglesias, José M. G. Molinillo & Francisco A. Macías. (2013) Soy isoflavones and their relationship with microflora: beneficial effects on human health in equol producers. Phytochemistry Reviews 12:4, pages 979-1000.
Crossref
Yan Bao, Yong Zhang, Haiping Li, Yong Liu, Shuiquan Wang, Ximei Dong, Fang Su, Guoqiang Yao, Tiansong Sun & Heping Zhang. (2011) In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk. Annals of Microbiology 62:3, pages 1311-1320.
Crossref
S. K. Giri & S. Mangaraj. (2012) Processing Influences on Composition and Quality Attributes of Soymilk and its Powder. Food Engineering Reviews 4:3, pages 149-164.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.