Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 -> 971.1 mu g/g) with an increase of aglycones (60.2 -> 804.9 mu g/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 -> 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (alpha-glucosidase, alpha-amylase, and pancreatic lipase) displayed high activities (average 50.6 -> 67.2, 5.2 -> 46.4, 10.6 -> 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 -> 86.5, 50.2 -> 70.3, 39.3 -> 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.

Automated summary

This study evaluated the changes in isoflavone, amino acid, CLA, antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. The results showed reduction in isoflavone content, significant increase in amino acids and ornithine, variability in CLA levels, and elevated antioxidant abilities. Additionally, soy yogurt using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.