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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

2017; Elsevier BV; Volume: 229; Linguagem: Inglês

10.1016/j.foodchem.2017.02.095

1873-7072

Meg da Silva Férnandes, Fernando Sanches de Lima, Daniele Bobrowski Rodrigues, Cíntia Ladeira Handa, Marcela Fernanda Geton Guelfi, Sandra García, Elza Iouko Ida,

Food Quality and Safety Studies

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.