Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26

Abstract. Lovabyta NS, Jayus J, Nugraha AS. 2020. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. Biodiversitas 21: 1358-1364. Due to its strong rad...

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Autores principales:	NOVILA SANTI LOVABYTA, Jay Jayus, ARI SATIA NUGRAHA
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	aglycone, antioxidant, bioconversion, isoflavone, soygurt Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/d263d447a622404d9a56f45859ea6ea9
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spelling	oai:doaj.org-article:d263d447a622404d9a56f45859ea6ea92021-11-22T00:34:40ZBioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC261412-033X2085-472210.13057/biodiv/d210412https://doaj.org/article/d263d447a622404d9a56f45859ea6ea92020-03-01T00:00:00Zhttps://smujo.id/biodiv/article/view/5013https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Lovabyta NS, Jayus J, Nugraha AS. 2020. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. Biodiversitas 21: 1358-1364. Due to its strong radical-scavenging and antioxidative activity, isoflavones in soybeans have received great attention for the development of functional foods. This study focused on bioconversion of isoflavones glycoside into its aglycone form of edamame green soymilk fermented with three lactic acid bacteria (LAB), i.e., S. thermophilus FNCC40, L. bulgaricus FNCC41, and L. plantarum FNCC26 to produce soygurt. Green soymilk was fermented with 6% (v/v) of LABs as a starter culture for 24 hours at 37ºC. Its antioxidative activity were measured using DPPH free radical scavenging activity method. Daidzein and genistein released during fermentation were fractionated using HPLC and detected further by LCMS to confirm the presence of these two substances. The results showed that the population density of starter culture in green soymilk reached 109 CFU/mL, and the pH decrease from 6.8 to 3.5. All LABs cultures used in the fermentation process were able to produce free aglycone, releasing more daidzein and genistein. Increasing daidzein and genistein content in soygurt results in increasing antioxidative activity. The highest antioxidative activity (IC50 = 41.01 mg/mL) was found in the soygurt fermented with S. thermophilus FNCC40. This finding indicates that S. thermophilus FNCC40, L. bulgaricus FNCC41, and L. plantarum FNCC26 are potential as an effective starter culture to produce a soygurt with good antioxidant activity.NOVILA SANTI LOVABYTAJay JayusARI SATIA NUGRAHAMBI & UNS Soloarticleaglycone, antioxidant, bioconversion, isoflavone, soygurtBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 4 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	aglycone, antioxidant, bioconversion, isoflavone, soygurt Biology (General) QH301-705.5
spellingShingle	aglycone, antioxidant, bioconversion, isoflavone, soygurt Biology (General) QH301-705.5 NOVILA SANTI LOVABYTA Jay Jayus ARI SATIA NUGRAHA Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
description	Abstract. Lovabyta NS, Jayus J, Nugraha AS. 2020. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. Biodiversitas 21: 1358-1364. Due to its strong radical-scavenging and antioxidative activity, isoflavones in soybeans have received great attention for the development of functional foods. This study focused on bioconversion of isoflavones glycoside into its aglycone form of edamame green soymilk fermented with three lactic acid bacteria (LAB), i.e., S. thermophilus FNCC40, L. bulgaricus FNCC41, and L. plantarum FNCC26 to produce soygurt. Green soymilk was fermented with 6% (v/v) of LABs as a starter culture for 24 hours at 37ºC. Its antioxidative activity were measured using DPPH free radical scavenging activity method. Daidzein and genistein released during fermentation were fractionated using HPLC and detected further by LCMS to confirm the presence of these two substances. The results showed that the population density of starter culture in green soymilk reached 109 CFU/mL, and the pH decrease from 6.8 to 3.5. All LABs cultures used in the fermentation process were able to produce free aglycone, releasing more daidzein and genistein. Increasing daidzein and genistein content in soygurt results in increasing antioxidative activity. The highest antioxidative activity (IC50 = 41.01 mg/mL) was found in the soygurt fermented with S. thermophilus FNCC40. This finding indicates that S. thermophilus FNCC40, L. bulgaricus FNCC41, and L. plantarum FNCC26 are potential as an effective starter culture to produce a soygurt with good antioxidant activity.
format	article
author	NOVILA SANTI LOVABYTA Jay Jayus ARI SATIA NUGRAHA
author_facet	NOVILA SANTI LOVABYTA Jay Jayus ARI SATIA NUGRAHA
author_sort	NOVILA SANTI LOVABYTA
title	Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
title_short	Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
title_full	Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
title_fullStr	Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
title_full_unstemmed	Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
title_sort	bioconversion of isoflavones glycoside to aglycone during edamame (glycine max) soygurt production using streptococcus thermophillus fncc40, lactobacillus delbrueckii fncc41, and l. plantarum fncc26
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/d263d447a622404d9a56f45859ea6ea9
work_keys_str_mv	AT novilasantilovabyta bioconversionofisoflavonesglycosidetoaglyconeduringedamameglycinemaxsoygurtproductionusingstreptococcusthermophillusfncc40lactobacillusdelbrueckiifncc41andlplantarumfncc26 AT jayjayus bioconversionofisoflavonesglycosidetoaglyconeduringedamameglycinemaxsoygurtproductionusingstreptococcusthermophillusfncc40lactobacillusdelbrueckiifncc41andlplantarumfncc26 AT arisatianugraha bioconversionofisoflavonesglycosidetoaglyconeduringedamameglycinemaxsoygurtproductionusingstreptococcusthermophillusfncc40lactobacillusdelbrueckiifncc41andlplantarumfncc26
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Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26

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