Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)

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概要

• 論文の詳細を見る

• In an attempt to develop healthy dietary adjuncts, soymilk was fermented simultaneously with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37℃ for 24 h. It was found that lactic fermentation reduced the content of saponins and phytates, which possess antinutritional activity, and enhanced the total phenolic content as well as antitumor cell proliferation effect of soyinilk against HT-29 and Caco-2 cells. The original antitumor cell component, starter organisms, and antitumor cell bioactive principles formed in soymilk during fermentation, might all have contributed to the enhanced antitumor activity of fermented soymilk. The antiproliferative effect of the extracts varied with extraction solvent. Extracts obtained from fermented soymilk with 80% methanol exhibited the highest suppression effect on the proliferation of HT-29 and Caco-2 cells. This study further stresses the potential of developing soymilk as a healthy dietary adjunct possessing enhanced anticancer activity through the use of lactic fermentation.

• 公益社団法人日本生物工学会の論文
• 2013-05-00

著者

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Hsieh Shu-Chen

  Graduate Institute of Food Science and Technology, National Taiwan University

• Huang Hui-Yu

  Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University

• Lai Li-Ru

  Graduate Institute of Food Science and Technology, National Taiwan University

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