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KMID : 0545120230330111475
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Journal of Microbiology and Biotechnology
2023 Volume.33 No. 11 p.1475 ~ p.1483
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Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06
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Han Ji-Seung
Joung Jae-Yeon
Kim Hyung-Wook
Kim Jin-Hwan
Choi Hyo-Su
Bae Hyun-Jin
Jang Ji-Hun
Oh Nam-Su
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Abstract
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This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic Lactobacillaceae strains and to investigate the production of related bioactive compounds. Lactiplantibacillus plantarum KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 Lactobacillaceae strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones.
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KEYWORD
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Fermented soymilk, Lactiplantibacillus plantarum, isoflavone, cholesterol-lowering activity, antioxidant activity
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