Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

Autores
Marazza, José Antonio; Nazareno, Mónica Azucena; Savoy, Graciela; Garro, Marisa Selva
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayedusing Lactobacillus rhamnosus CRL981 as a b-glucosidase producer. The biological activity ofthe fermented soy beverage enriched in isoflavone aglycones was determined by severalmethods to evaluate different antioxidant mechanisms. Fermented soymilk exhibitedhigher antioxidant activity (71.2 ± 4.0%) determined by b-carotene bleaching method butlower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermentedsoymilk used as control. The fermented soymilk extracts were able to inhibit theoxidation of DNA induced by Fenton s reagent. The increase of isoflavone aglycone contentsduring fermentation was a result of b-glucosidase activity towards isoflavone glucosides.This process allowed obtaining a soy beverage with enhanced antioxidant capacityable to contribute to the health and nutritional status improvement of consumers.
Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Soymilk
Lactic acid bacteria
DNA oxidation
DPPH radical
b-Carotene bleaching
Isoflavones
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/245803
Acceder
id CONICETDig_ae70ac05435b60ea766414784517d395
oai_identifier_str oai:ri.conicet.gov.ar:11336/245803
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosusMarazza, José AntonioNazareno, Mónica AzucenaSavoy, GracielaGarro, Marisa SelvaSoymilkLactic acid bacteriaDNA oxidationDPPH radicalb-Carotene bleachingIsoflavoneshttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayedusing Lactobacillus rhamnosus CRL981 as a b-glucosidase producer. The biological activity ofthe fermented soy beverage enriched in isoflavone aglycones was determined by severalmethods to evaluate different antioxidant mechanisms. Fermented soymilk exhibitedhigher antioxidant activity (71.2 ± 4.0%) determined by b-carotene bleaching method butlower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermentedsoymilk used as control. The fermented soymilk extracts were able to inhibit theoxidation of DNA induced by Fenton s reagent. The increase of isoflavone aglycone contentsduring fermentation was a result of b-glucosidase activity towards isoflavone glucosides.This process allowed obtaining a soy beverage with enhanced antioxidant capacityable to contribute to the health and nutritional status improvement of consumers.Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245803Marazza, José Antonio; Nazareno, Mónica Azucena; Savoy, Graciela; Garro, Marisa Selva; Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus; Elsevier; Journal of Functional Foods; 4; 3; 4-2012; 594-6011756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2012.03.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:52:07Zoai:ri.conicet.gov.ar:11336/245803instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:52:07.731CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
title Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
spellingShingle Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
Marazza, José Antonio
Soymilk
Lactic acid bacteria
DNA oxidation
DPPH radical
b-Carotene bleaching
Isoflavones
title_short Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
title_full Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
title_fullStr Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
title_full_unstemmed Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
title_sort Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
dc.creator.none.fl_str_mv Marazza, José Antonio
Nazareno, Mónica Azucena
Savoy, Graciela
Garro, Marisa Selva
author Marazza, José Antonio
author_facet Marazza, José Antonio
Nazareno, Mónica Azucena
Savoy, Graciela
Garro, Marisa Selva
author_role author
author2 Nazareno, Mónica Azucena
Savoy, Graciela
Garro, Marisa Selva
author2_role author
author
author
dc.subject.none.fl_str_mv Soymilk
Lactic acid bacteria
DNA oxidation
DPPH radical
b-Carotene bleaching
Isoflavones
topic Soymilk
Lactic acid bacteria
DNA oxidation
DPPH radical
b-Carotene bleaching
Isoflavones
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayedusing Lactobacillus rhamnosus CRL981 as a b-glucosidase producer. The biological activity ofthe fermented soy beverage enriched in isoflavone aglycones was determined by severalmethods to evaluate different antioxidant mechanisms. Fermented soymilk exhibitedhigher antioxidant activity (71.2 ± 4.0%) determined by b-carotene bleaching method butlower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermentedsoymilk used as control. The fermented soymilk extracts were able to inhibit theoxidation of DNA induced by Fenton s reagent. The increase of isoflavone aglycone contentsduring fermentation was a result of b-glucosidase activity towards isoflavone glucosides.This process allowed obtaining a soy beverage with enhanced antioxidant capacityable to contribute to the health and nutritional status improvement of consumers.
Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayedusing Lactobacillus rhamnosus CRL981 as a b-glucosidase producer. The biological activity ofthe fermented soy beverage enriched in isoflavone aglycones was determined by severalmethods to evaluate different antioxidant mechanisms. Fermented soymilk exhibitedhigher antioxidant activity (71.2 ± 4.0%) determined by b-carotene bleaching method butlower, although significant, DPPH radical scavenging effect (29.5 ± 0.9%) than the unfermentedsoymilk used as control. The fermented soymilk extracts were able to inhibit theoxidation of DNA induced by Fenton s reagent. The increase of isoflavone aglycone contentsduring fermentation was a result of b-glucosidase activity towards isoflavone glucosides.This process allowed obtaining a soy beverage with enhanced antioxidant capacityable to contribute to the health and nutritional status improvement of consumers.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/245803
Marazza, José Antonio; Nazareno, Mónica Azucena; Savoy, Graciela; Garro, Marisa Selva; Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus; Elsevier; Journal of Functional Foods; 4; 3; 4-2012; 594-601
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245803
identifier_str_mv Marazza, José Antonio; Nazareno, Mónica Azucena; Savoy, Graciela; Garro, Marisa Selva; Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus; Elsevier; Journal of Functional Foods; 4; 3; 4-2012; 594-601
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2012.03.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606151468417024
score 13.001348

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