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Mustafa SE, Mustafa S, Ismail A, Abas F, Abd Manap MY, Ahmed Hamdi OA, Elzen S, Nahar L, Sarker SD. Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species. Heliyon 2020; 6:e05298. [PMID: 33134584 PMCID: PMC7586118 DOI: 10.1016/j.heliyon.2020.e05298] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/20/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars (glucose and sucrose) on enhancing equol production from soymilk isoflavones by Bifidobacterium longum BB536 and Bifidobacterium breve ATCC 15700 was evaluated in vitro. Sterilized soymilk was inoculated with each bacterial species at 37 °C for 48 h. The growth and β-glucosidase enzyme activity for the two Bifidobacterium species in soymilk throughout fermentation were assessed. The highest viable count for B. breve (8.75 log CFU/ml) was reached at 36 h and for B. longum (8.55 log CFU/ml) at 24 h. Both bacterial species displayed β-glucosidase activity. B. breve showed increased enzyme activity (4.126 U) at 36 h, while B. longum exhibited maximum activity (3.935 U) at 24 h of fermentation. Among the prebiotics screened for their effect in isoflavones transformation to equol, inulin delivered the highest effect on equol production. The co-culture of B. longum BB536 and B. breve ATCC15700 in soymilk supplemented with inulin produced the highest level (11.49 mmol/l) of equol at 48 h of fermentation process. Level of daidzin declined whereas that of daidzein increased, and then gradually decreased due to formation of equol when soymilk was fermented using bifidobacterial. This suggests that the nutritional value of soymilk may be increased by increasing bioavailability of the bioactive ingredients. Collectively these data identify probiotics and prebiotic combinations suitable for inclusion in soymilk to enhance equol production.
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Affiliation(s)
- Salma Elghali Mustafa
- Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan
| | - Shuhaimi Mustafa
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Mohd Yaizd Abd Manap
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Omer Abdalla Ahmed Hamdi
- Department of Chemistry, Faculty of Science and Technology, Al-Neelain University, 11121, Khartoum, Sudan
| | - Salma Elzen
- Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan
| | - Lutfun Nahar
- Centre for Natural Products Discovery (CNPD), School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool, L3 3AF, UK
| | - Satyajit D Sarker
- Centre for Natural Products Discovery (CNPD), School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool, L3 3AF, UK
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Mustafa SE, Mustafa S, Abas F, Manap MYABD, Ismail A, Amid M, Elzen S. Optimization of culture conditions of soymilk for equol production by Bifidobacterium breve 15700 and Bifidobacterium longum BB536. Food Chem 2018; 278:767-772. [PMID: 30583440 DOI: 10.1016/j.foodchem.2018.11.107] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/08/2018] [Accepted: 11/22/2018] [Indexed: 10/27/2022]
Abstract
This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.935-0.989). At 24 h of fermentation, amounts of daidzin and daidzein were influenced by all factors. While at 48 h, all factors affected daidzin and only temperature affected daidzein. Equol production was influenced by pH and temperature in 24 h and by all factors in 48 h fermentation. The optimum conditions for equol production were pH 8, 30 °C and 0.5% inulin. Model validation demonstrated there was no significant (p > 0.05) difference between the experimental and predicted values, suggested the suitability of established models in explaining the daidzin and daidzein transformation to equol as a function of pH, temperature and inulin.
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Affiliation(s)
- Salma Elghali Mustafa
- Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan.
| | - Shuhaimi Mustafa
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Mohd Yaizd A B D Manap
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Mehrnoush Amid
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Salma Elzen
- Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Shambat, Khartoum North, Sudan
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