Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

作者：Binle Zhang, Zixuan Yang, Weining Huang, Jacob Ojobi Omedi, Feng Wang, Qibo Zou, Jianxin Zheng · 发表于：Cereal Chemistry · 年份：2018 · DOI：10.1002/cche.10116 · 被引用次数：26 · 研究领域：Phytoestrogen effects and research、Food composition and properties、Microbial Metabolites in Food Biotechnology

Abstract Background and objectives In this study, 165 lactic acid bacteria (LAB) strains were isolated from three traditional Qu (LQ, XQ, and DQ) starters and screened for isoflavone glycoside biotransformation ability. The selected and identified strains were used as starter culture to enrich isoflavone aglycone in soybean sourdough bread (SSB). The in vitro gastrointestinal digestion, nutritional, and baking quality of soybean sourdough bread were determined. Findings Based on yield, three strains identified as Pediococcus pentosaceus (D14, X11; 0.4940 and 0.5243 mg/g, respectively) and Lactobacillus plantarum group (L1, 0.6113 mg/g) showed the highest ( p < 0.05) yield. The Lactobacillus plantarum group was confirmed to be L. plantarum using species‐specific multiplex PCR based on recA gene. L. plantarum was used as starter culture in soybean sourdough fermentation and bread preparation. In sourdough fermentation, sucrose was the preferred carbon source, as it supported cell growth and exhibited the highest β‐glucosidase enzyme activity (9.86 U/g). The aglycone content of SSB was increased under L. plantarum (5.93 mg/100 g). Similarly, the amino acid content was increased compared with soybean bread (SB) and wheat bread (WB). In vitro gastrointestinal digestion, SSB showed significant high release, absorption, and bioavailability of aglycone in bread. Baking quality (specific volume and texture) and overall acceptability of SSB were higher ( p < 0.05) than SB and clo...