Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

doi:10.3746/pnf.2016.21.2.117

. 2016 Jun;21(2):117-23.

doi: 10.3746/pnf.2016.21.2.117. Epub 2016 Jun 30.

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

Jin-Sun Kim¹, Je-Hyuk Lee¹, Jeonghee Surh², Soon Ah Kang³, Ki-Hyo Jang²

Affiliations

¹ Department of Food and Nutrition, Kongju National University, Chungnam 32588, Korea.
² Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea.
³ Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 06724, Korea.

PMID: 27390728
PMCID: PMC4935238
DOI: 10.3746/pnf.2016.21.2.117

Free PMC article

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

Jin-Sun Kim et al. Prev Nutr Food Sci. 2016 Jun.

Free PMC article

. 2016 Jun;21(2):117-23.

doi: 10.3746/pnf.2016.21.2.117. Epub 2016 Jun 30.

Authors

Jin-Sun Kim¹, Je-Hyuk Lee¹, Jeonghee Surh², Soon Ah Kang³, Ki-Hyo Jang²

Affiliations

¹ Department of Food and Nutrition, Kongju National University, Chungnam 32588, Korea.
² Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea.
³ Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 06724, Korea.

PMID: 27390728
PMCID: PMC4935238
DOI: 10.3746/pnf.2016.21.2.117

Abstract

Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acidophilus KCTC 3925 showed the highest relative ratio of aglycone-formed isoflavones to total isoflavones in fermented soybean paste. Production of exopolysaccarides (EPS) by lactic acid bacteria was compared using de Man, Rogosa, and Sharpe medium containing 1% sucrose at 37°C for 48 h. Among the 5 lactic acid bacteria, Lac. acidophilus KCTC 3925 and Lactobacillus rhamnosus KCTC 3929 were investigated to produce EPS. Based on the results concerning growing susceptibility and conversion of aglycone-formed isoflavones/EPS production, it is anticipated that Lac. acidophilus KCTC 3925 may be used for preparation of Cheonggukjang, which contains relative low NaCl content.

Keywords: Cheonggukjang; exopolysaccharide; fermented soybean paste; isoflavone; lactic acid bacteria.

Figures

**Fig. 1**
HPLC chromatogram of EPS produced by *Lactobacillus acidophilus* KCTC 3925 in MRS agar containing 1% sucrose. (A) no enzyme treatment, (B) glucanases (Termamyl^® 120L, Neutrase, and AMG 300L) treatment, and (C) fructanse treatment. DP: degree of polymerization.

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Current Perspectives on the Beneficial Effects of Soybean Isoflavones and Their Metabolites for Humans.
Kim IS. Kim IS. Antioxidants (Basel). 2021 Jun 30;10(7):1064. doi: 10.3390/antiox10071064. Antioxidants (Basel). 2021. PMID: 34209224 Free PMC article. Review.
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.
Kim IS, Hwang CW, Yang WS, Kim CH. Kim IS, et al. Int J Mol Sci. 2021 May 27;22(11):5746. doi: 10.3390/ijms22115746. Int J Mol Sci. 2021. PMID: 34072216 Free PMC article. Review.

References

1. Park SK, Seo KI, Choi SH, Moon JS, Lee YH. Quality assessment of commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr. 2000;29:211–217.
1. Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean Doenjang by ripening periods. J Korean Soc Food Sci Nutr. 2011;40:557–564. doi: 10.3746/jkfn.2011.40.4.557. - DOI
1. Arena ME, Saguir FM, Manca de Nadra MC. Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine. Int J Food Microbiol. 1999;52:155–161. doi: 10.1016/S0168-1605(99)00133-6. - DOI - PubMed
1. Kudou S, Shimoyamada M, Imura T, Uchida T, Okubo K. A new isoflavone glycoside in soybean seeds (Glycine max MERRILL), glycitein 7-O-β-D-(6″-O-acetyl) glucopyranoside. Agric Biol Chem. 1991;55:859–860.
1. Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J Nutr. 2000;130:1695–1699. - PubMed

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[1] Park SK, Seo KI, Choi SH, Moon JS, Lee YH. Quality assessment of commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr. 2000;29:211–217.

[2] Park SK, Seo KI, Choi SH, Moon JS, Lee YH. Quality assessment of commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr. 2000;29:211–217.

[3] Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean Doenjang by ripening periods. J Korean Soc Food Sci Nutr. 2011;40:557–564. doi: 10.3746/jkfn.2011.40.4.557. - DOI

[4] Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean Doenjang by ripening periods. J Korean Soc Food Sci Nutr. 2011;40:557–564. doi: 10.3746/jkfn.2011.40.4.557. - DOI

[5] Arena ME, Saguir FM, Manca de Nadra MC. Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine. Int J Food Microbiol. 1999;52:155–161. doi: 10.1016/S0168-1605(99)00133-6. - DOI - PubMed

[6] Arena ME, Saguir FM, Manca de Nadra MC. Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine. Int J Food Microbiol. 1999;52:155–161. doi: 10.1016/S0168-1605(99)00133-6. - DOI - PubMed

[7] Kudou S, Shimoyamada M, Imura T, Uchida T, Okubo K. A new isoflavone glycoside in soybean seeds (Glycine max MERRILL), glycitein 7-O-β-D-(6″-O-acetyl) glucopyranoside. Agric Biol Chem. 1991;55:859–860.

[8] Kudou S, Shimoyamada M, Imura T, Uchida T, Okubo K. A new isoflavone glycoside in soybean seeds (Glycine max MERRILL), glycitein 7-O-β-D-(6″-O-acetyl) glucopyranoside. Agric Biol Chem. 1991;55:859–860.

[9] Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J Nutr. 2000;130:1695–1699. - PubMed

[10] Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J Nutr. 2000;130:1695–1699. - PubMed

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Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

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Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

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