Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria

Dimitri Tsangalis, John F. Ashton, Lilian Stojanovska, Gisela Wilcox, Nagendra P. Shah

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


Soymilks comprising soy protein isolate (SPI) and soy germ (SG) at ratios of 9:1 (SPI/SG9:1), 6:4 (SPI/SG6:4) and 3:7 (SPI/SG3:7) were fermented with Bifidobacterium animalis Bb-12. Enumeration of microbial populations, pH measurements and quantification of isoflavones were performed at 12 and 24 h incubation and at 1, 7 and 14 day refrigerated storage. Isoflavone concentrations were 3, 7 and 12 times higher in SPI/SG9:1, SPI/SG6:4 and SPI/SG3:7 than soymilk made from SPI and microbial populations increased, respectively, by 1.2, 1.3 and 0.9 log10 CFU/mL after 24 h. Hydrolysis of isoflavone glucosides increased the concentration of aglycones from 0.819 to 5.645 mg/100 mL (47% of total isoflavone) in SPI/SG9:1 after 24 h (P<0.05), with isoflavone biotransformation less apparent in SPI/SG3:7. Fermented SPI/SG6:4 contained the highest concentration of isoflavone aglycone at 7.801 mg/100 mL (26% of total). Viability of B. animalis and composition of isoflavones were unchanged after 14 day refrigerated storage (P>0.05).

Original languageEnglish
Pages (from-to)301-312
Number of pages12
JournalFood Research International
Issue number4
Publication statusPublished - May 2004
Externally publishedYes


  • Bifidobacteria
  • Isoflavones
  • Soy germ
  • Soy protein isolate
  • Soymilk

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria'. Together they form a unique fingerprint.

Cite this