LAUSR

Soymilk is a rich source of isoflavones (phytoestrogens). Lactic acid bacteria particularly, lactobacilli cultures produce β-glucosidase enzyme and converts into aglycone forms of isoflavones during the fermentation of soy milk. In the study, Lactobacillus rhamnosus MTCC 5945 (NS4) and Lactobacillus helveticus MTCC5463 (V3) produced highest β-glucosidase activity (0.93 and 0.91 U/ml, respectively) compared to other lactic cultures after supplementing whey protein concentrate (WPC70) at 2% in soy milk. Similarly, L. helveticus MTCC 5463 (V3) and L. rhamnosus MTCC 5945 (NS4) also biotransformed aglycones from glycone forms during fermentation of soy milk supplemented with WPC70 at 2%. These two cultures could be exploited for the development of functional soy-fermented products with higher bioavailability of aglycones. Practical applications The beneficial effects of soy Isoflavones are the protection against breast and prostate cancers, lowering of hematic cholesterol and lipids, antioxidant activity, prevention and treatment of osteoporosis, cardiovascular protection and alleviation of menopausal symptoms. Soy-derived isoflavones in Asian populations can lower the incidence of osteoporosis, mortality from cardiovascular disease and menopausal symptoms. L. rhamnosus MTCC 5945 (NS4) and L. helveticus MTCC5463 (V3) produced active form of isoflavones by producing β-glucosidase enzyme and converted into aglycone forms of isoflavones during the fermentation of soy milk supplemented with WPC70 at 2%. Soy-fermented foods added with whey protein concentrate could be prepared with these two cultures which may have various health beneficial effects like antioxidative, anticancer and anti-osteoporosis.