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Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
- da Silva Fernandes, Meg, Sanches Lima, Fernando, Rodrigues, Daniele, Handa, Cintia, Guelfi, Marcela, Garcia, Sandra, Ida, Elza Iouko
- Food chemistry 2017 v.229 pp. 373-380
- digestive system, fermentation, high performance liquid chromatography, isoflavones, kefir, lactic acid bacteria, phenolic compounds, soymilk, spectroscopy, yeasts
- This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02UC/L) at 25°C for 15h and stored at 4°C for 4days. After the fermentation and storage, the isoflavone and total phenolic contents were quantified by high performance liquid chromatography and spectrophotometry, respectively. The cell viability of lactic acid bacteria and yeast was evaluated. Fermentation promoted an increase of approximately 3log CFU/g cycles of the microorganisms and the storage process did not alter the aglycone isoflavones and total phenolic contents. The content of aglycone isoflavones increased 2-fold, and the total phenolic content increased 9-fold. Therefore, kefir-fermented soymilk is a good source of aglycone isoflavones and phenolics, since the content of these substances was increased significantly after the in vitro digestive system simulation of the product.