Advanced SearchSearch Tips
Isolation and Partial Characterization of Isoflavone Transforming Lactobacillus plantarum YS712 for Potential Probiotic Use
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Isolation and Partial Characterization of Isoflavone Transforming Lactobacillus plantarum YS712 for Potential Probiotic Use
Cho, Yoon-Hee; Imm, Jee-Young; Kim, Hwa-Young; Hong, Seong-Gil; Hwang, Sung-Joo; Park, Dong-Jun; Oh, Se-Jong;
  PDF(new window)
Lactic acid bacteria (LAB) are typical probiotic microbes that are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of isoflavone biotransformation and antioxidative activity of 17 LAB. Six strains including the Lactobacillus species exhibited a 100% hydrolysis rate for daidzein during fermentation. The content of total genistein in soymilk fermented with these strains was . The DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging ability of the LAB was widely variable and ranged from 23-78%. A selected strain was isolated from kimchi and the strain was identified as Lactobacillus plantarum ssp. through the API carbohydrate fermentation pattern and 16S rDNA profile. The strain exhibited excellent acid tolerance in an artificial gastric solution. L. plantarum YS712 showed high -glucosidase activity in fermentation. The concentration of genistein and daidzein in soymilk fermented with L. plantarum YS712 increased from 3.64 to and from 58.18 to , respectively. These results demonstrate the potential of L. plantarum YS712 as a probiotic culture that can be utilized in the manufacturing of fermentation foods and dietary supplements.
isoflavone;acid tolerance;daidzein;genistein;antioxidative;probiotics;
 Cited by
유산균 발효를 통한 매자나무 수피부의 항산화 활성 증진,하지혜;;서용창;최운용;김지선;김행훈;안주희;이현용;

한국약용작물학회지, 2010. vol.18. 6, pp.421-428
갓김치에서 분리된 유산균의 활성산소종에 대한 저항성과 항산화 활성,임성미;

한국미생물학회지, 2010. vol.46. 4, pp.375-382
유산균 발효에 의한 갈근탕의 특성변화 분석,이영경;김미현;이영철;노정해;마진열;조장원;

한국식품과학회지, 2011. vol.43. 5, pp.655-658 crossref(new window)
안지오텐신 전환효소 저해 활성 및 항산화 활성을 가진 젖산균의 분리 및 특성,박성보;김정도;이나리;정진하;정성윤;이희섭;황대연;이종섭;손홍주;

생명과학회지, 2011. vol.21. 10, pp.1428-1433 crossref(new window)
김치에서 분리한 Lactobacillus plantarum과 Leuconostoc mesenteroides의 프로바이오틱 효과,이경희;봉연주;이현아;김희영;박건영;

한국식품영양과학회지, 2016. vol.45. 1, pp.12-19 crossref(new window)
Bioconversion of isoflavones during the fermentation of Samso-Eum with Lactobacillus strains, Biotechnology and Bioprocess Engineering, 2012, 17, 5, 1062  crossref(new windwow)
Probiotic Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 1, 12  crossref(new windwow)
Isolation and Characterization of Lactic Acid Bacteria with Angiotensin-Converting Enzyme Inhibitory and Antioxidative Activities, Journal of Life Science, 2011, 21, 10, 1428  crossref(new windwow)
Characteristic Changes of Galgeuntang Fermented with Lactic Acid Bacteria, Korean Journal of Food Science and Technology, 2011, 43, 5, 655  crossref(new windwow)
Adlercreuts, H. (1995) Phytoestrogens: epidemiology and a possible role in cancer protection. Environ. Health Persp. 103, 103-112 crossref(new window)

Adlercreutz, H., Hockerstedi, K., Bannwart, C., Bloigu, S., Hamalainen, E., Fotsis, T., and Olles, A. (1987) Effect of dietary components, including lignans and phytoestrogens on enterohepatic circulation and liver metabolism of estrogens and on sex hormone binding globulin. J. Steroid Biochem. Mol. Biol. 27, 1135-1144 crossref(new window)

Adlercreutz, H., Mousavi, Y., Clark, J., Hockerstedt, K., Hamalainen, E., Wahala, K., Maketa, T., and Hase, T. (1992) Dietary phytoestrogens and cancer in vitro and in vivo studies. J. Steroid Biochem. Mol. Biol. 41, 331-337 crossref(new window)

Aoshima, H., Tsunoue, H., Koda, H., and Kiso, Y. (2004) Aging of whisky increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. J. Agr. Food Chem. 52, 5240-5244 crossref(new window)

Blois, M. S. (1985) Antioxidant determination by the use of a stable free radical. Nature 4617, 1198

Booth, I. R. (1985) Regulation of cytoplamic pH in bacteria. Microbiol. Rev. 49, 359-378

Chien, H. L., Huang, H. Y., and Chou, C. C. (2006) Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 772-778 crossref(new window)

Choi, Y. B., Woo, J. G., and Noh, W. S. (1999) Hydrolysis of $\beta$-glucosidase bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Kor. J. Food Sci. Technol. 31, 189-195

Dunham, H. J., William, C., Edens, F. W., Casas, I. A., and Dobrogosz, W. J. (1993) Lactobacillus reuteri immunomodulation of stressor-associated disease in newly hatched chickens and turkeys. Poult. Sci. 72, 103

Fuller, R. (1989) Probiotics in man and animals. J. Appl. Bacteriol. 66, 365-378

Joo, J. C., Shin, J. H., Lee, S. J., Cho, H. S., and Sung, N. J. (2006) Antioxidative activity of hot water extracts from medicinal plants. J. Kor. Soc. Food Sci. Nutr. 35, 7-14 crossref(new window)

Kang, Y. H., Park, Y. K., and Lee, G. D. (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Kor. J. Food Sci. Technol. 28, 232-239

Kim, H. K., Kim, Y. E., Do, J. R., Lee, Y. C., and Lee, B. Y. (1995) Antioxidative activity and physiological activity of some Korean medicinal plants. Kor. J. Food Sci. Technol. 27, 80-85

Kim, H. J., Kim, J. H., Son, J. H., Seo, H. J., Park, S. J., Park, N. S., and Kim, S. K. (2004) Characterization of bacteriocin produced by Lactobacillus bulgaricus. J. Microbiol. Biotechnol. 14, 503-508

Kim, N. Y. and Han, M. J. (2005) Development of Ginseng yoghurt fermented by Bifidobacterium ssp. Korean J. Food Cookery Sci. 21, 575-584

Lee, I. S. and Park, K. Y. (2003) Preparation and quality characteristics of yoghurt added with cultured ginseng. Kor. J. Food Sci. Technol. 35, 235-241

Lee, M. J., Sohn, C. Y., and Kim, J. H. (2008) Relation between health examination outcome and intake of soy food and isoflavone among adult male in seoul. Korean J. Nutr. 41, 254-263

Lee, S. Y. and Oh, K. N. (1999) Effects of sweeteners and enzyme treatments on the quality attributes of soy yogurt containing soy protein isolate. Korean J. Soc. Food Sci. 15, 73-80

Lin, M. Y. and Yen, C. L. (1999) Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organism. J. Dairy Sci. 82, 1629-1634 crossref(new window)

Matsuda, S., Norimoto, F., Matsumoto, Y., Ohba, R., Teramoto, Y., Ohta, N., and Ueda, S. (1994) Solubilization of a novel isoflavone glycoside-hydrolyzing β-glucosidase from Lactobacillus casei subsp. rhamnosus. J. Ferment. Bioeng. 77, 439-441 crossref(new window)

Shah, N. P. (2006) Functional foods from probiotics and prebiotics. Food Technol. 55, 46-53

Shanma, O. P., Adlercreutz, H., Strandberg, J. D., Zirkin, B. R., Coffey, D. S., and Ewing, L. L. (1992) Soy of dietary source plays a preventive role against the pathogenesis of prostatitis in rats. J. Steroid Biochem. Mol. Biol. 43, 557-564 crossref(new window)

Sim, J. H., Oh, S. J., Kim, S. K., and Baek, Y. J. (1995) Comparative tests on the acid tolerance of some lactic acid bacteria species isolated from lactic fermented products. Kor. J. Food Sci. Technol. 27, 101-104

Tsangalis, D., Ashton, J. F., Magill, A. E. J., and Shah, N. P. (2002) Enzymic transformation of isoflavone phytoestrogens in soymilk by $\beta$-glucosidase-producing bifidobacteria. J. Food Sci. 67, 3104-3113 crossref(new window)

Wei, H., Wei, L., Frenkel, F., Bowen, R., and Bames, S. (1993) Inhibition of tumor promoter-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr. Cancer. 20, 1-12 crossref(new window)

Woo, J. Y., Paek, N. S., and Kim, Y. M. (2005) Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts. Korean J. Food & Nutr. 18, 28-38