Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

Autor: José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori, Marisa S. Garro

Publikováno v: Journal of Functional Foods, Vol 4, Iss 3, Pp 594-601 (2012)

In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was de

Externí odkaz: https://doaj.org/article/f17cc335d9fa4553ac59cbc6296eba51

Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice

Autor: José A. Marazza, Marisa S. Garro, Jean Guy LeBlanc, Graciela Savoy de Giori

Publikováno v: Journal of Functional Foods, Vol 5, Iss 4, Pp 1848-1853 (2013)
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Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7745abe94eab4a243fa1a6119adea3a7
http://www.sciencedirect.com/science/article/pii/S1756464613002041

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

Autor: Graciela Savoy de Giori, José A. Marazza, Marisa S. Garro

Publikováno v: Food microbiology. 26(3)

Lactobacillus rhamnosus CRL981 showed the highest levels of β-glucosidase and was selected to characterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 °C. The enzyme sh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6375fb42e52e2ee95f40e249019895b
https://pubmed.ncbi.nlm.nih.gov/19269578