Biotechnological aspects of obtaining fermented soybean products with increased phytoestrogenic activity

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.205753

Keywords:

fermentation, soy milk, Lactobacillus, Bifidobacterium, probiotics, oligosaccharides, isoflavones, α-galactosidase, β-glucosidase.

Abstract

We have studied the proteolytic, α-galactosidase, and β-glucosidase activities of the consortia Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3 and Вifidobacterium adolescentis-С52 in the process of soy milk fermentation. It has been established that the studied cultures possess active enzyme apparatuses and help minimize those factors that limit the use of soy milk for the production of functional foods ‒ the presence of indigestible oligosaccharides and a legume taste. In terms of the proteolytic activity, which was 30 mU in 6 hours, the consortium Lactobacillus acidophilus 317/402 with Bifidobacterium adolescentis-С52 was the leader. The largest α-galactosidase and β-glucosidase activities, 98 U/mg and 81 U/mg, respectively, were demonstrated by the consortium Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3. At the same time, the amount of daidzin, glycitin, and genistin decreased by 93 %, 75 %, and 99.6%, respectively, while the amount of relevant aglycones increased by 278 %, 153 %, and 338 %. The specified enzyme activities of Lactobacillus acidophilus 317/402 with Вifidobacterium adolescentis-С52 did not exceed 78 and 75 U/mg, respectively, while the biotransformation processes of isoflavones were less intensive. It has been shown that certain symbiotic relationships between the selected strains of Bifidobacterium and Lactobacillus acidophilus are formed in soybean milk, which makes it possible to obtain high titers of probiotic cultures in the finished product, with the predominance of Bifidobacterium. After 9 hours of fermentation, the average number of Bifidobacterium and lactobacillus cells for both consortia was (0.9–2)·108 CFU/cm3 and (0.8–4)·109 CFU/cm3, respectively. We have proven the increase in the probiotic and estrogenic activity of fermented drinks based on soy while reducing the amount of galactooligosaccharides by 50‒70 % on average.

Author Biographies

Leonid Kaprelyants, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of Department

Department of Biochemistry, Microbiology and Physiology of Nutrition

Liudmyla Trufkati, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Biochemistry, Microbiology and Physiology of Nutrition

Liliia Pozhitkova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of Biochemistry, Microbiology and Physiology of Nutrition

Tetiana Shpyrko, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Biochemistry, Microbiology and Physiology of Nutrition

Nataliya Shvets, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of Biochemistry, Microbiology and Physiology of Nutrition

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Published

2020-06-30

How to Cite

Kaprelyants, L., Trufkati, L., Pozhitkova, L., Shpyrko, T., & Shvets, N. (2020). Biotechnological aspects of obtaining fermented soybean products with increased phytoestrogenic activity. Eastern-European Journal of Enterprise Technologies, 3(11 (105), 77–88. https://doi.org/10.15587/1729-4061.2020.205753

Issue

Vol. 3 No. 11 (105) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Leonid Kaprelyants, Liudmyla Trufkati, Liliia Pozhitkova, Tetiana Shpyrko, Nataliya Shvets

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