Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.

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Bibliographic Details
Main Authors: Martínez Villaluenga, Cristina, Torino, Maria Ines, Frías, Juana, Vidal-Valverde, Concepción
Other Authors: Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Format: póster de congreso biblioteca
Language:English
Published: 2011
Online Access:http://hdl.handle.net/10261/257520
http://dx.doi.org/10.13039/501100002923
http://dx.doi.org/10.13039/501100000780
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spelling dig-ictan-es-10261-2575202022-01-31T17:41:28Z Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk Martínez Villaluenga, Cristina Torino, Maria Ines Frías, Juana Vidal-Valverde, Concepción Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina) European Commission Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011. Fermentation with highly proteolytic strains of lactic acid bacteria (LAB) is considered a successful strategy to produce bioactive peptides from different food substrates. The antiinflammatory potential of soy peptides obtained by enzymatic proteolys is has been demonstrated in cell based models. Therefore, fermented soy-based products might be considered to prevent chronic inflammation which predisposes individuals to several degenerative diseases. This study evaluated the effect of starter cultures and fermentation time on anti-inflammatory activities of soymilk. For these purpose, four soymilk fermentation trials were performed using 1% inoculum (v/v) of both, commercial (CECT LAB strains) and indigenous bacteria. These lastones included Gram positive-catalase negative rod - and coccus-shaped strains isolated from spontaneously fermented soymilk. Starter 1 (control starter) only contained Streptococcus lhermoplzilus CECT 986 and Lactobacillus delbrueckii subsp. lactis CECT 372 in a 1:1 ratio. Starter 2, 3 and 4 also included Lactobacillus acidophilus CECT 903 , indigenous rod or indigenous coccus, respectively. Inoculated soymilk was fermented at 42°C until final pH 5.0±0.2 (FpH) and al so during 24 h (F24) . Bacterial counts (CFU/mL), pH and titratable acidity (ITA, 0 D) as well as the anti -inflammatory potential of fermented soymilk were examined. The anti-inflammatory activity was determined as the inhibition of NO production in LPS-induced RAW264.7 macrophages. Starter cultures showed similar acidifying activity and the soymilk pH fell down to 5.07 in 4.5h (FpH) and the TTA was 37°D. By lengthening the incubation (F24), pH reached values of 3.83-3.97, while TTA ranged between 77 °D (starter 2) and 11 O 0D (starter 4). Differences in viability were observed for starter cultures. Indeed, total LAB population increased 1.5- 2.0 log units from inoculation (to about 106 CFU/mL) in al! fermentation s. but it remained stable until F24 only for starter 2 and 3. Extract from non -fermented but chemically acidificd soymilk (negative control) did not show anti-inflammatory activity. However, FpH soymilk extracts exhibited a noticiable inhibition (28- 58%) of NO production in LPS-activated macrophages. Longer fermentation time up to 24h resulted in higher inhibition of NO in LPS-induced macrophages treated with F24 soymilk extracts (44-71%). Indigenous soybean rod- and coccus-shaped strains improved (P>0.05) the antiinflammatory activity of both FpH and F24 soymilk extracts. In conclusion, indigenous soybean strains improved anti-inflammatory potential of fermented soymilk which might be further enhanced by extending the fermentation time. This research was supported by European Marie Curie action-JOF 11° 219860. M.f. T lhanks lo CONICET for an externa/ postdoctoral grant. Peer reviewed 2022-01-07T11:03:02Z 2022-01-07T11:03:02Z 2011 póster de congreso http://purl.org/coar/resource_type/c_6670 EuroFoodChem XVI (2011) http://hdl.handle.net/10261/257520 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100000780 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/EC/FP7/219860 Sí none
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
description Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.
author2 Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
author_facet Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Martínez Villaluenga, Cristina
Torino, Maria Ines
Frías, Juana
Vidal-Valverde, Concepción
format póster de congreso
author Martínez Villaluenga, Cristina
Torino, Maria Ines
Frías, Juana
Vidal-Valverde, Concepción
spellingShingle Martínez Villaluenga, Cristina
Torino, Maria Ines
Frías, Juana
Vidal-Valverde, Concepción
Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
author_sort Martínez Villaluenga, Cristina
title Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
title_short Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
title_full Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
title_fullStr Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
title_full_unstemmed Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
title_sort effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
publishDate 2011
url http://hdl.handle.net/10261/257520
http://dx.doi.org/10.13039/501100002923
http://dx.doi.org/10.13039/501100000780
work_keys_str_mv AT martinezvillaluengacristina effectofstartercultureandfermentationtimeonantiinflammatorypropertiesoffermentedsoymilk
AT torinomariaines effectofstartercultureandfermentationtimeonantiinflammatorypropertiesoffermentedsoymilk
AT friasjuana effectofstartercultureandfermentationtimeonantiinflammatorypropertiesoffermentedsoymilk
AT vidalvalverdeconcepcion effectofstartercultureandfermentationtimeonantiinflammatorypropertiesoffermentedsoymilk
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