Effects of Skim Milk Powder Supplementation to Soy Yogurts on Biotransformation of Isoflavone Glycosides to Biologically Active Forms during Storage
Three batches of yogurts were made with soy protein
isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of
skim milk powder (SMP). The fourth batch (control; S0) was
prepared from SPI without SMP supplementation. Lactobacillus
delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and
Streptococcus thermophilus ST 1342 (ST 1342) were used as the
starter culture. Biotransformation of the inactive forms, isoflavone
glycosides (IG) to biologically active forms, isoflavone aglycones
(IA), was determined during 28 d storage. The viability of both
microorganisms was significantly higher (P < 0.05) in S2, S4, and S6
than that in S0. The ratio of lactic acid/acetic acid in S0 was in the
range of 15.53 – 22.31 compared to 7.24 – 12.81 in S2, S4 and S6.
The biotransformation of IG to IA in S2, S4 and S6 was also
enhanced by 9.9 -13.3% compared to S0.
[1] M. A. Drake, P. D. Gerard, "Consumer attitudes and acceptability of
soy-fortified yogurt," J. Food Sci, vol .68, pp.1118-1122, 2003.
[2] A. Worsley, M.L. Wahlqvist, F.S. Dalais, G. S. Savige, "Characteristics
of soy bread users and their beliefs about soy products," Asia Pac J Clin
Nutr, vol. 11, pp. 51-55, 2002
[3] I. Hughes, D. Bell, A. Boobis , P. Carthew, , R. Dearman, C. D. Vries, J.
Hinson, P. R. Jackson, J. Lunec, D. Ray, I. Rowland, L. Rushton, L.
Stanley, S. Strobel, et al, Phytoestrogens and Health. Food Standards
Agency: London: 2003.
[4] K.D Setchell, "Phytoestrogens: the biochemistry, physiology, and
implications for human health of soy isoflavones," Am. J. Clin. Nutr,
vol. 68, pp.1333-1346. 1998
[5] F. Yazici, V. B. Alvarez, P. M. T. Hansen, "Fermentation and properties
of calcium-fortified soy milk yogurt," J. Food Sci., vol. 62, pp. 457-461,
1997.
[6] T. T. Pham, N. P. Shah, "Biotransformation of isoflavone glycosides by
Bifidobacterium animalis in soymilk supplemented with skim milk
powder," J. Food Sci, vol. 72, pp. M316 -M324. 2007a.
[7] T. T. Pham, N. P. Shah, "Effect of lactulose on biotransformation of
isoflavone glycosides to aglycones in soymilk by lactobacilli," J. Food
Sci. vol. 73, pp. M158-M165. 2008a.
[8] T. T. Pham, N. P. Shah, "Skim milk powder supplementation affects
lactose utilization, microbial survival and biotransformation of
isoflavone glycosides to isoflavone aglycones in soymilk by
Lactobacillus," Food Microbiol. vol. 25, pp. 653-661, 2008b.
[9] T. T. Pham, N. P. Shah, "Fermentation of reconstituted skim milk
supplemented with soy protein isolate by probiotic organisms," J. Food
Sci. vol. 73, pp. M62-M66, 2008c.
[10] M. Drake, X. Chen, S. Tamarapu, B. Leenanon, "Soy protein
fortification affects sensory, chemical, and microbial properties of dairy
yogurts," J. Food Sci. vol. 65, pp.1244-1247, 2000.
[11] O. N. Donkor, A. Henriksson, T. Vasiljevic, N. P. Shah, "Rheological
properties and sensory charecteristics of set-type soy yogurt," J. Agric.
Food. Chem. 55, 9868-9876, 2007a.
[12] J. Chun, J. S. Kim, J. H. Kim, "Enrichment of isoflavone aglycones in
soymilk fermented with single and mixed cultures of Streptococcus
infantarius 12 and Weissella sp. 4," Food Chem. vol. 109, pp. 278-284,
2008.
[13] I. V. Kovalenko, J. L. Briggs, "Textural characterization of soy-based
yogurt by the Vane method. Journal of Texture Studies," vol. 33,
pp.105-118. 2002.
[14] P. Dave, N. P. Shah, "Evaluation of media for selective enumeration of
Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus,
Lactobacillus acidophilus, and bifidobacteria" J. Dairy Sci. vol. 79,
pp.1529-1536, 1996.
[15] O. N. Donkor, A. Henriksson, T. Vasiljevic, N. P. Shah, "Probiotic
strains as starter cultures improve angiotensin-converting enzyme
inhibitory activity in soy yogurt," J. Food Sci. vol. 70, pp. M375-M381,
2005.
[16] A. P. Griffith, M. W. Collison, "Improved methods for the extraction
and analysis of isoflavones from soy- containing foods and nutritional
supplements by reversed-phase high-performance liquid chromatography
and liquid chromatography -mass spectrometry," J. Chromatogr. A,
vol.913, pp. 397-413, 2001.
[17] Y. Nakamura, A. Kaihara, K. Yoshii, Y. Tsumura, S. Ishimitsu, Y.
Tonogai, "Content and composition of isoflavonoids in mature or
immature beans and bean sprouts consumed in Japan," J. Health Sci. vol.
47, pp.394-406, 2001.
[18] American Association of Cereal Chemist, Approved methods of the
American Association of Cereal Chemists, 10th ed.; St Paul, Minn.
American Association of Cereal Chemists, 2000.
[19] S. Allbright, W. Winston, C. Zappe, Data analysis and decision making
with Microsoft Excel, Brooks/Cole Publishing Co.: Pacific Grove, CA,
1999.
[20] O. N. Donkor, S. L. I. Nilmini, P. Stolic, T. Vasiljevic, N. P. Shah,
"Survival and activity of selected probiotic organisms in set-type
yoghurt during cold storage," Int Dairy J. vol17, pp. 657-665, 2007b.
[21] S. Lee, C. Morr, A. Seo, "Comparison of milk -based and soymilk-based
yogurt," J. Food Sci, vol. 55, pp. 532-536, 1990.
[22] E. Farnworth, I. Mainville, M. Desjardins, N. Gardner, I. Fliss, C.
Champagne, "Growth of probiotic bacteria and bifidobacteria in a soy
yogurt formulation," Int J. Food Microbiol, vol. 116, pp. 174-181. 2007.
[23] D. Tsangalis, N. P. Shah, "Metabolism of oligosaccharides and
aldehydes and production of organic acids in soymilk by probiotic
bifidobacteria," Int. J Food Sci Technol. vol.39, pp. 541-554, 2004.
[24] Nutrition Data Soy Protein Isolate. http://www.nutritiondata.com/facts-
C00001-01c218n.html Accessed 15 October 2008, 2008.
[25] Zonis, S. What is probiotic food? ;
http://www.thenibble.com/reviews/nutri/probiotic-food.asp Accessed: 19
March 2008.
[26] E. R. Vedamuthu, "Stater cultures for yogurt and fermented milks" in:
Manufacturing Yogurt and Fermented Milk; Blackwell Publishing Ltd:
Oxford, pp. 89-115, 2006.
[27] T. T. Pham, N. P. Shah, "Hydrolysis of isoflavone glycosides in soymilk
by beta-galactosidase and beta-glucosidase," J. Food Biochem. 2007b,
Accepted for publication on 25 July 2007.
[1] M. A. Drake, P. D. Gerard, "Consumer attitudes and acceptability of
soy-fortified yogurt," J. Food Sci, vol .68, pp.1118-1122, 2003.
[2] A. Worsley, M.L. Wahlqvist, F.S. Dalais, G. S. Savige, "Characteristics
of soy bread users and their beliefs about soy products," Asia Pac J Clin
Nutr, vol. 11, pp. 51-55, 2002
[3] I. Hughes, D. Bell, A. Boobis , P. Carthew, , R. Dearman, C. D. Vries, J.
Hinson, P. R. Jackson, J. Lunec, D. Ray, I. Rowland, L. Rushton, L.
Stanley, S. Strobel, et al, Phytoestrogens and Health. Food Standards
Agency: London: 2003.
[4] K.D Setchell, "Phytoestrogens: the biochemistry, physiology, and
implications for human health of soy isoflavones," Am. J. Clin. Nutr,
vol. 68, pp.1333-1346. 1998
[5] F. Yazici, V. B. Alvarez, P. M. T. Hansen, "Fermentation and properties
of calcium-fortified soy milk yogurt," J. Food Sci., vol. 62, pp. 457-461,
1997.
[6] T. T. Pham, N. P. Shah, "Biotransformation of isoflavone glycosides by
Bifidobacterium animalis in soymilk supplemented with skim milk
powder," J. Food Sci, vol. 72, pp. M316 -M324. 2007a.
[7] T. T. Pham, N. P. Shah, "Effect of lactulose on biotransformation of
isoflavone glycosides to aglycones in soymilk by lactobacilli," J. Food
Sci. vol. 73, pp. M158-M165. 2008a.
[8] T. T. Pham, N. P. Shah, "Skim milk powder supplementation affects
lactose utilization, microbial survival and biotransformation of
isoflavone glycosides to isoflavone aglycones in soymilk by
Lactobacillus," Food Microbiol. vol. 25, pp. 653-661, 2008b.
[9] T. T. Pham, N. P. Shah, "Fermentation of reconstituted skim milk
supplemented with soy protein isolate by probiotic organisms," J. Food
Sci. vol. 73, pp. M62-M66, 2008c.
[10] M. Drake, X. Chen, S. Tamarapu, B. Leenanon, "Soy protein
fortification affects sensory, chemical, and microbial properties of dairy
yogurts," J. Food Sci. vol. 65, pp.1244-1247, 2000.
[11] O. N. Donkor, A. Henriksson, T. Vasiljevic, N. P. Shah, "Rheological
properties and sensory charecteristics of set-type soy yogurt," J. Agric.
Food. Chem. 55, 9868-9876, 2007a.
[12] J. Chun, J. S. Kim, J. H. Kim, "Enrichment of isoflavone aglycones in
soymilk fermented with single and mixed cultures of Streptococcus
infantarius 12 and Weissella sp. 4," Food Chem. vol. 109, pp. 278-284,
2008.
[13] I. V. Kovalenko, J. L. Briggs, "Textural characterization of soy-based
yogurt by the Vane method. Journal of Texture Studies," vol. 33,
pp.105-118. 2002.
[14] P. Dave, N. P. Shah, "Evaluation of media for selective enumeration of
Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus,
Lactobacillus acidophilus, and bifidobacteria" J. Dairy Sci. vol. 79,
pp.1529-1536, 1996.
[15] O. N. Donkor, A. Henriksson, T. Vasiljevic, N. P. Shah, "Probiotic
strains as starter cultures improve angiotensin-converting enzyme
inhibitory activity in soy yogurt," J. Food Sci. vol. 70, pp. M375-M381,
2005.
[16] A. P. Griffith, M. W. Collison, "Improved methods for the extraction
and analysis of isoflavones from soy- containing foods and nutritional
supplements by reversed-phase high-performance liquid chromatography
and liquid chromatography -mass spectrometry," J. Chromatogr. A,
vol.913, pp. 397-413, 2001.
[17] Y. Nakamura, A. Kaihara, K. Yoshii, Y. Tsumura, S. Ishimitsu, Y.
Tonogai, "Content and composition of isoflavonoids in mature or
immature beans and bean sprouts consumed in Japan," J. Health Sci. vol.
47, pp.394-406, 2001.
[18] American Association of Cereal Chemist, Approved methods of the
American Association of Cereal Chemists, 10th ed.; St Paul, Minn.
American Association of Cereal Chemists, 2000.
[19] S. Allbright, W. Winston, C. Zappe, Data analysis and decision making
with Microsoft Excel, Brooks/Cole Publishing Co.: Pacific Grove, CA,
1999.
[20] O. N. Donkor, S. L. I. Nilmini, P. Stolic, T. Vasiljevic, N. P. Shah,
"Survival and activity of selected probiotic organisms in set-type
yoghurt during cold storage," Int Dairy J. vol17, pp. 657-665, 2007b.
[21] S. Lee, C. Morr, A. Seo, "Comparison of milk -based and soymilk-based
yogurt," J. Food Sci, vol. 55, pp. 532-536, 1990.
[22] E. Farnworth, I. Mainville, M. Desjardins, N. Gardner, I. Fliss, C.
Champagne, "Growth of probiotic bacteria and bifidobacteria in a soy
yogurt formulation," Int J. Food Microbiol, vol. 116, pp. 174-181. 2007.
[23] D. Tsangalis, N. P. Shah, "Metabolism of oligosaccharides and
aldehydes and production of organic acids in soymilk by probiotic
bifidobacteria," Int. J Food Sci Technol. vol.39, pp. 541-554, 2004.
[24] Nutrition Data Soy Protein Isolate. http://www.nutritiondata.com/facts-
C00001-01c218n.html Accessed 15 October 2008, 2008.
[25] Zonis, S. What is probiotic food? ;
http://www.thenibble.com/reviews/nutri/probiotic-food.asp Accessed: 19
March 2008.
[26] E. R. Vedamuthu, "Stater cultures for yogurt and fermented milks" in:
Manufacturing Yogurt and Fermented Milk; Blackwell Publishing Ltd:
Oxford, pp. 89-115, 2006.
[27] T. T. Pham, N. P. Shah, "Hydrolysis of isoflavone glycosides in soymilk
by beta-galactosidase and beta-glucosidase," J. Food Biochem. 2007b,
Accepted for publication on 25 July 2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:50223", author = "T. T. Pham and N. P. Shah", title = "Effects of Skim Milk Powder Supplementation to Soy Yogurts on Biotransformation of Isoflavone Glycosides to Biologically Active Forms during Storage", abstract = "Three batches of yogurts were made with soy protein
isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of
skim milk powder (SMP). The fourth batch (control; S0) was
prepared from SPI without SMP supplementation. Lactobacillus
delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and
Streptococcus thermophilus ST 1342 (ST 1342) were used as the
starter culture. Biotransformation of the inactive forms, isoflavone
glycosides (IG) to biologically active forms, isoflavone aglycones
(IA), was determined during 28 d storage. The viability of both
microorganisms was significantly higher (P < 0.05) in S2, S4, and S6
than that in S0. The ratio of lactic acid/acetic acid in S0 was in the
range of 15.53 – 22.31 compared to 7.24 – 12.81 in S2, S4 and S6.
The biotransformation of IG to IA in S2, S4 and S6 was also
enhanced by 9.9 -13.3% compared to S0.", keywords = "Isoflavone aglycones, isoflavone glycosides, skim
milk powder and soy yogurt.", volume = "3", number = "1", pages = "15-7", }
