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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/78634
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/78634 |
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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 Técnicas2025-09-29T09:35:06Zoai: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:34982025-09-29 09:35:07.109CONICET 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 |
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1844613090857975808 |
score |
13.070432 |