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Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

INTRODUCTION: Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. METHOD: We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and miner...

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Autores principales: Gan, Jing, Kong, Xiao, Wang, Kuaitian, Chen, Yuhang, Du, Mengdi, Xu, Bo, Xu, Jingru, Wang, Zhenhua, Cheng, Yongqiang, Yu, Tianying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10327429/
https://www.ncbi.nlm.nih.gov/pubmed/37426196
http://dx.doi.org/10.3389/fnut.2023.1198456
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author Gan, Jing
Kong, Xiao
Wang, Kuaitian
Chen, Yuhang
Du, Mengdi
Xu, Bo
Xu, Jingru
Wang, Zhenhua
Cheng, Yongqiang
Yu, Tianying
author_facet Gan, Jing
Kong, Xiao
Wang, Kuaitian
Chen, Yuhang
Du, Mengdi
Xu, Bo
Xu, Jingru
Wang, Zhenhua
Cheng, Yongqiang
Yu, Tianying
author_sort Gan, Jing
collection PubMed
description INTRODUCTION: Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. METHOD: We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation. RESULT: The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability. DISCUSSION: This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.
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spelling pubmed-103274292023-07-08 Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative Gan, Jing Kong, Xiao Wang, Kuaitian Chen, Yuhang Du, Mengdi Xu, Bo Xu, Jingru Wang, Zhenhua Cheng, Yongqiang Yu, Tianying Front Nutr Nutrition INTRODUCTION: Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. METHOD: We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation. RESULT: The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability. DISCUSSION: This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production. Frontiers Media S.A. 2023-06-23 /pmc/articles/PMC10327429/ /pubmed/37426196 http://dx.doi.org/10.3389/fnut.2023.1198456 Text en Copyright © 2023 Gan, Kong, Wang, Chen, Du, Xu, Xu, Wang, Cheng and Yu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Gan, Jing
Kong, Xiao
Wang, Kuaitian
Chen, Yuhang
Du, Mengdi
Xu, Bo
Xu, Jingru
Wang, Zhenhua
Cheng, Yongqiang
Yu, Tianying
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title_full Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title_fullStr Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title_full_unstemmed Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title_short Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
title_sort effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10327429/
https://www.ncbi.nlm.nih.gov/pubmed/37426196
http://dx.doi.org/10.3389/fnut.2023.1198456
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