Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

Jin Hwan Lee ^a, Chung Eun Hwang ^b, Eun Ju Cho ^c, Yeong Hun Song ^d, Su Cheol Kim ^b, Kye Man Cho ^b,*

^a Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 34111, Republic of Korea

^b Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

^c Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Geumjeong-gu, Busan 609-735, Republic of Korea

^d Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju 52828, Republic of Korea

This research was the first to demonstrate changes in nutritional compositions (isoflavone and CLA) from the 50% methanol extracts of soy-powder milk (SPM) and soy-powder yogurt (SPY) through fermentation using Lactobacillus plantarum S48 and P1201 strains. The radical scavenging activities and protective effects against oxidative stress in LLC-PK1 cells were also investigated. The average physicochemical characteristics including acidity and viable cell number as well as b-glucosidase activity increased with 0.2 / 0.7%, 7.5 / 9.8 log cfu/mL, and 0.0 3 / 1.75 U/g in SPYs. Total average isoflavones were considerably reduced (3180.3 / 2018.3 mg/g) with the increase of aglycone contents (191.8 / 770.2 mg/g), especially, daidzein exhibited the most remarkable increase rate (98.6/460.9 mg/g; > 4.8 times) during fermentation. The CLA and total phenolics also increased with significant differences (ND /1.6 mg/g; 2.4/3.6 mg/GAE/g) between SPM and SPY. Interestingly, the cis-9, trans-11 CLA showed approximately 90% in total content. Moreover, the scavenging capacities against three radicals markedly increased with about 30% in SPYs, as the following order: ABTS > hydroxyl > DPPH. The protective effects on oxidative stress (pyrogallol:O2 - , SNP: NO, and SIN-1: ONOO) were also observed high cell viabilities (>10%) under LLC-PK1 cellular system. Our results suggest that SPY may be utilized as a potent source regarding natural antioxidants and beneficial components for health food and medical uses.

Keywords: Fermented soybean, Isoflavone, CLA, Lactobacillus plantarum, Antioxidant