Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1745-4514.2010.00524.x
Title: Fermentation of group b soyasaponins with probiotic lactobacillus rhamnosus
Authors: Zhang, W.
Tang, F.Y.
Yeo, M.C.
Popovich, D.G. 
Issue Date: Apr-2012
Citation: Zhang, W., Tang, F.Y., Yeo, M.C., Popovich, D.G. (2012-04). Fermentation of group b soyasaponins with probiotic lactobacillus rhamnosus. Journal of Food Biochemistry 36 (2) : 179-188. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-4514.2010.00524.x
Abstract: Lactic acid fermentation of a group B oleanane triterpene saponin extract with Lactobacillus rhamnosus enzyme preparations changed the typical soyasaponin phytochemical profile. After 60h, 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-conjugated saponins were reduced and soyasaponins I, III and the group B soyasaponin aglycone were increased. A novel metabolite was detected high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-MS-ESI) with a molecular weight of 254. Specifically, DDMP saponins (βg, βa, γg, γa) were reduced after 1h and soyasaponin βg and γa reduced to trace levels at 1h and βa at 24h while γg was significantly (P<0.05) reduced with a percentage reduction of 64.1% at 60h. Soyasaponin I significantly (P<0.05) increased after 1h of fermentation and reached a maximum concentration of 10.39±0.13μg/mL after 24h, a percentage increase of 66.5%. Soyasaponin III was also significantly (P<0.05) increased by 36.8% at 24h compared to no fermentation. © 2011 Wiley Periodicals, Inc.
Source Title: Journal of Food Biochemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/76173
ISSN: 01458884
DOI: 10.1111/j.1745-4514.2010.00524.x
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