An increasing body of epidemiological research has
associated high soy intake with a lower risk for certain types
of cancer [1]. Soybean is a rich source of phenolic
antioxidants with isoflavonoids being major components.
The chief isoflavonoid found in soybean is genistein.
Subsequently, much research has shown the chemopreventive properties of purified and synthetic genistein [2–6].
However, recent research has shown that fermented soymilk
performed better at reducing incidence of mammary tumour
risk than a similar mixture of its constituent isoflavonoids,
suggesting that the food background may play a positive role
in the chemopreventive actions of soy-based, in addition to
its resident isoflavonoids (especially genistein) glycosides, increasing the free phenolic content of soy-based
food through microbial bioprocessing may positively affect
its medicinal and nutritional value [8–11]. Previously, solidstate bioprocessing of soybean substrates by a dietary fungus
such as Rhizopus oligosporus or Lentinus edodes was found to
mobilize free phenolic antioxidants [12–14]. Phenolic
mobilization was linked to the activity of lignin-degrading
enzymes, such as laccase and peroxidase [15]. Unfortunately,
little has been reported in regards to phenolic mobilization
during soymilk bioprocessing. Here, we investigated the
involvement of lignin-degrading enzymes in phenolic
antioxidant mobilization during yogurt production from
soymilk (bioprocessing) by active probiotic Kefir cultures.
An increasing body of epidemiological research hasassociated high soy intake with a lower risk for certain typesof cancer [1]. Soybean is a rich source of phenolicantioxidants with isoflavonoids being major components.The chief isoflavonoid found in soybean is genistein.Subsequently, much research has shown the chemopreventive properties of purified and synthetic genistein [2–6].However, recent research has shown that fermented soymilkperformed better at reducing incidence of mammary tumourrisk than a similar mixture of its constituent isoflavonoids,suggesting that the food background may play a positive rolein the chemopreventive actions of soy-based, in addition toits resident isoflavonoids (especially genistein) glycosides, increasing the free phenolic content of soy-basedfood through microbial bioprocessing may positively affectits medicinal and nutritional value [8–11]. Previously, solidstate bioprocessing of soybean substrates by a dietary fungussuch as Rhizopus oligosporus or Lentinus edodes was found tomobilize free phenolic antioxidants [12–14]. Phenolicmobilization was linked to the activity of lignin-degradingenzymes, such as laccase and peroxidase [15]. Unfortunately,little has been reported in regards to phenolic mobilizationduring soymilk bioprocessing. Here, we investigated theinvolvement of lignin-degrading enzymes in phenolicantioxidant mobilization during yogurt production fromsoymilk (bioprocessing) by active probiotic Kefir cultures.
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