Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate

© 2017 Hainan Medical University Objective To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean...

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Main Authors: Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/56694
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-566942018-09-05T03:28:59Z Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate Sasithorn Sirilun Bhagavathi Sundaram Sivamaruthi Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut Biochemistry, Genetics and Molecular Biology © 2017 Hainan Medical University Objective To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process. Methods The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis. Results Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean. Conclusions The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition. 2018-09-05T03:28:59Z 2018-09-05T03:28:59Z 2017-10-01 Journal 22211691 2-s2.0-85029811835 10.1016/j.apjtb.2017.09.007 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85029811835&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56694
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
spellingShingle Biochemistry, Genetics and Molecular Biology
Sasithorn Sirilun
Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
description © 2017 Hainan Medical University Objective To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process. Methods The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis. Results Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean. Conclusions The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.
format Journal
author Sasithorn Sirilun
Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
author_facet Sasithorn Sirilun
Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
author_sort Sasithorn Sirilun
title Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
title_short Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
title_full Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
title_fullStr Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
title_full_unstemmed Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
title_sort lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85029811835&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/56694
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