Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of... Appl Biol Chem Online ISSN 2468-0842 https://doi.org/10.1007/s13765-018-0366-4 Print ISSN 2468-0834 ARTICLE Bioconversion of c-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis 1 2 3 . . . Chung Eun Hwang Md. Azizul Haque Jin Hwan Lee 4 1 1 . . . Yeong Hun Song Hee Yul Lee Su Cheol Kim Kye Man Cho Received: 17 January 2018 / Accepted: 27 March 2018 The Korean Society for Applied Biological Chemistry 2018 Abstract This study evaluated the changes in c-aminobu- Keywords Antioxidant activity  Fermentation  Gamma- tyric acid (GABA) and isoflavone aglycone contents from aminobutyric acid  Glutamic acid  Isoflavone soy powder yogurt (SPY) due to sprouting of soybean (1 cm) Lactobacillus brevis  Soy powder yogurt and fermentation with Lactobacillus brevis. The levels of GABA and the aglycone form increased, and the glutamate decarboxylase and b-glucosidase activities increased; how- Introduction ever, the isoflavone glycoside and malonylglycoside con- tents decreased after fermentation for 72 h. In particular, As a nutritious plant food material, soybean (Glycine max after 60 h, the SPY presented the highest GABA content L.) is widely used in the Asia area. Soybean contains (120.38 mg/100 mL). The http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Korean Society for Applied Biological Chemistry Springer Journals

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

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Publisher
Springer Netherlands
Copyright
Copyright © 2018 by The Korean Society for Applied Biological Chemistry
Subject
Chemistry; Applied Microbiology; Bioorganic Chemistry; Biological Techniques
ISSN
1738-2203
eISSN
2468-0842
D.O.I.
10.1007/s13765-018-0366-4
Publisher site
See Article on Publisher Site

Abstract

Appl Biol Chem Online ISSN 2468-0842 https://doi.org/10.1007/s13765-018-0366-4 Print ISSN 2468-0834 ARTICLE Bioconversion of c-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis 1 2 3 . . . Chung Eun Hwang Md. Azizul Haque Jin Hwan Lee 4 1 1 . . . Yeong Hun Song Hee Yul Lee Su Cheol Kim Kye Man Cho Received: 17 January 2018 / Accepted: 27 March 2018 The Korean Society for Applied Biological Chemistry 2018 Abstract This study evaluated the changes in c-aminobu- Keywords Antioxidant activity  Fermentation  Gamma- tyric acid (GABA) and isoflavone aglycone contents from aminobutyric acid  Glutamic acid  Isoflavone soy powder yogurt (SPY) due to sprouting of soybean (1 cm) Lactobacillus brevis  Soy powder yogurt and fermentation with Lactobacillus brevis. The levels of GABA and the aglycone form increased, and the glutamate decarboxylase and b-glucosidase activities increased; how- Introduction ever, the isoflavone glycoside and malonylglycoside con- tents decreased after fermentation for 72 h. In particular, As a nutritious plant food material, soybean (Glycine max after 60 h, the SPY presented the highest GABA content L.) is widely used in the Asia area. Soybean contains (120.38 mg/100 mL). The

Journal

Journal of the Korean Society for Applied Biological ChemistrySpringer Journals

Published: May 30, 2018

References

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