Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk

Autores
Martínez Villaluenga, Cristina; Torino, Maria Ines; Martín, Víctor; Arroyo, Rebeca; García Mora, Patricia; Pedrola, Isabel Estrella; Vidal Valverde, Concepción; Rodríguez, Juan Miguel; Frías, Juan
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium, and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.
Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Martín, Víctor. Universidad Complutense de Madrid. Facultad de Veterinaria; España
Fil: Arroyo, Rebeca. Universidad Complutense de Madrid; España
Fil: García Mora, Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Pedrola, Isabel Estrella. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Rodríguez, Juan Miguel. Universidad Complutense de Madrid; España
Fil: Frías, Juan. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Materia
Enterococcus Faecium
Hypertension
Inflammation
Isoflavones
Oxidative Stress
Peptides
Soy Milk
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:11336/78634
Acceder
id CONICETDig_df0028fdb8f18b1e5f3711c7980570ce
oai_identifier_str oai:ri.conicet.gov.ar:11336/78634
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milkMartínez Villaluenga, CristinaTorino, Maria InesMartín, VíctorArroyo, RebecaGarcía Mora, PatriciaPedrola, Isabel EstrellaVidal Valverde, ConcepciónRodríguez, Juan MiguelFrías, JuanEnterococcus FaeciumHypertensionInflammationIsoflavonesOxidative StressPeptidesSoy Milkhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium, and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Martín, Víctor. Universidad Complutense de Madrid. Facultad de Veterinaria; EspañaFil: Arroyo, Rebeca. Universidad Complutense de Madrid; EspañaFil: García Mora, Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Pedrola, Isabel Estrella. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Rodríguez, Juan Miguel. Universidad Complutense de Madrid; EspañaFil: Frías, Juan. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaAmerican Chemical Society2012-10-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/78634Martínez Villaluenga, Cristina; Torino, Maria Ines; Martín, Víctor; Arroyo, Rebeca; García Mora, Patricia; et al.; Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 41; 14-10-2012; 10235-102440021-85611520-5118CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf302751minfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf302751minfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:23:32Zoai:ri.conicet.gov.ar:11336/78634instacron: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:34982025-10-15 14:23:32.873CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
title Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
spellingShingle Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
Martínez Villaluenga, Cristina
Enterococcus Faecium
Hypertension
Inflammation
Isoflavones
Oxidative Stress
Peptides
Soy Milk
title_short Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
title_full Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
title_fullStr Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
title_full_unstemmed Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
title_sort Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
dc.creator.none.fl_str_mv Martínez Villaluenga, Cristina
Torino, Maria Ines
Martín, Víctor
Arroyo, Rebeca
García Mora, Patricia
Pedrola, Isabel Estrella
Vidal Valverde, Concepción
Rodríguez, Juan Miguel
Frías, Juan
author Martínez Villaluenga, Cristina
author_facet Martínez Villaluenga, Cristina
Torino, Maria Ines
Martín, Víctor
Arroyo, Rebeca
García Mora, Patricia
Pedrola, Isabel Estrella
Vidal Valverde, Concepción
Rodríguez, Juan Miguel
Frías, Juan
author_role author
author2 Torino, Maria Ines
Martín, Víctor
Arroyo, Rebeca
García Mora, Patricia
Pedrola, Isabel Estrella
Vidal Valverde, Concepción
Rodríguez, Juan Miguel
Frías, Juan
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Enterococcus Faecium
Hypertension
Inflammation
Isoflavones
Oxidative Stress
Peptides
Soy Milk
topic Enterococcus Faecium
Hypertension
Inflammation
Isoflavones
Oxidative Stress
Peptides
Soy Milk
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium, and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.
Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Martín, Víctor. Universidad Complutense de Madrid. Facultad de Veterinaria; España
Fil: Arroyo, Rebeca. Universidad Complutense de Madrid; España
Fil: García Mora, Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Pedrola, Isabel Estrella. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Rodríguez, Juan Miguel. Universidad Complutense de Madrid; España
Fil: Frías, Juan. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
description Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium, and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.
publishDate 2012
dc.date.none.fl_str_mv 2012-10-14
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/11336/78634
Martínez Villaluenga, Cristina; Torino, Maria Ines; Martín, Víctor; Arroyo, Rebeca; García Mora, Patricia; et al.; Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 41; 14-10-2012; 10235-10244
0021-8561
1520-5118
CONICET Digital
CONICET
url http://hdl.handle.net/11336/78634
identifier_str_mv Martínez Villaluenga, Cristina; Torino, Maria Ines; Martín, Víctor; Arroyo, Rebeca; García Mora, Patricia; et al.; Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 41; 14-10-2012; 10235-10244
0021-8561
1520-5118
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf302751m
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf302751m
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
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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_ 1846082646933766144
score 13.22299

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