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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
07/04/2004 |
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Data da última atualização: |
27/07/2007 |
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Autoria: |
BORDIGNON, J. R.; NAKAHARA, K.; YOSHIHASHI, T.; NIKKUNI, S. |
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Título: |
Changes in quality factors during lactic acid fermentation of soybean milk. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004. |
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Páginas: |
p. 269. |
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Série: |
(Embrapa Soja. Documentos, 228). |
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Idioma: |
Inglês |
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Notas: |
Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi. |
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Conteúdo: |
In the last few years interest in the benefits of soybean in the prevention and control of chronic diseases has increased all over the world and many of its constituents has been demonstrated to have, either positive or negative, effects on human nutrition and health. Among them, the isoflavones have been reported to have a strong effect in controlling the cholesterol concentration in the human blood, the calcium concentration in bones and the development of some times of cancer. The soybean isoflavones found in the soybean are in the glycoside form, which are not as easily absorbed as their aglycosidic forms. Other soybean compounds of interest are the oligossacharides raffinose and stachyose, that can not be digested or absorbed, causing gas formation in the intestine as a consequence of their fermentation by the intestinal microorganisms. Soybean milk fermentation has been used to improve soybean taste and, thereafter, soybean consumption but little attention has been given to the changes in the concentration of these compounds during the fermentation process. The objective of this experiment was to determine the capacity of 15 different lactic acid bacteria to hydrolyze isoflavones to their aglycosidic form as well as their capacity to use oligossacharides as an energy source. The parameters evaluated were: microorganism growth, pH lowering capacity, lactic acid formation, sugar consumption, isoflavone hydrolysis capacity and total viable cells after 15 days of storage at 40C. Soybean milk was prepared from Tachinagara variety (10% total solids). All of the microorganisms evaluated were able to grow in soybean milk but Streptococcus thermophilus IFO 13957, Lactobacillus casei subsp. casei JCM 1134 and Lactococcus lactis subsp. lactis JCM 5805 were not able to consume sugars, to lower the pH or to produce lactic acid. Bifidobacterium breve JCM 1192, B. bifidum JCM 1255 and L. casei subsp. rhamnosus IFO 3425 showed the best activity to hydrolyze daidzin and genistin to daidzein and genistein, respectively. MenosIn the last few years interest in the benefits of soybean in the prevention and control of chronic diseases has increased all over the world and many of its constituents has been demonstrated to have, either positive or negative, effects on human nutrition and health. Among them, the isoflavones have been reported to have a strong effect in controlling the cholesterol concentration in the human blood, the calcium concentration in bones and the development of some times of cancer. The soybean isoflavones found in the soybean are in the glycoside form, which are not as easily absorbed as their aglycosidic forms. Other soybean compounds of interest are the oligossacharides raffinose and stachyose, that can not be digested or absorbed, causing gas formation in the intestine as a consequence of their fermentation by the intestinal microorganisms. Soybean milk fermentation has been used to improve soybean taste and, thereafter, soybean consumption but little attention has been given to the changes in the concentration of these compounds during the fermentation process. The objective of this experiment was to determine the capacity of 15 different lactic acid bacteria to hydrolyze isoflavones to their aglycosidic form as well as their capacity to use oligossacharides as an energy source. The parameters evaluated were: microorganism growth, pH lowering capacity, lactic acid formation, sugar consumption, isoflavone hydrolysis capacity and total viable cells after 15 days of storage a... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02939naa a2200193 a 4500
001 1466835
005 2007-07-27
008 2004 bl uuuu u00u1 u #d
100 1 $aBORDIGNON, J. R.
245 $aChanges in quality factors during lactic acid fermentation of soybean milk.
260 $c2004
300 $ap. 269.
490 $a(Embrapa Soja. Documentos, 228).
500 $aEditado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.
520 $aIn the last few years interest in the benefits of soybean in the prevention and control of chronic diseases has increased all over the world and many of its constituents has been demonstrated to have, either positive or negative, effects on human nutrition and health. Among them, the isoflavones have been reported to have a strong effect in controlling the cholesterol concentration in the human blood, the calcium concentration in bones and the development of some times of cancer. The soybean isoflavones found in the soybean are in the glycoside form, which are not as easily absorbed as their aglycosidic forms. Other soybean compounds of interest are the oligossacharides raffinose and stachyose, that can not be digested or absorbed, causing gas formation in the intestine as a consequence of their fermentation by the intestinal microorganisms. Soybean milk fermentation has been used to improve soybean taste and, thereafter, soybean consumption but little attention has been given to the changes in the concentration of these compounds during the fermentation process. The objective of this experiment was to determine the capacity of 15 different lactic acid bacteria to hydrolyze isoflavones to their aglycosidic form as well as their capacity to use oligossacharides as an energy source. The parameters evaluated were: microorganism growth, pH lowering capacity, lactic acid formation, sugar consumption, isoflavone hydrolysis capacity and total viable cells after 15 days of storage at 40C. Soybean milk was prepared from Tachinagara variety (10% total solids). All of the microorganisms evaluated were able to grow in soybean milk but Streptococcus thermophilus IFO 13957, Lactobacillus casei subsp. casei JCM 1134 and Lactococcus lactis subsp. lactis JCM 5805 were not able to consume sugars, to lower the pH or to produce lactic acid. Bifidobacterium breve JCM 1192, B. bifidum JCM 1255 and L. casei subsp. rhamnosus IFO 3425 showed the best activity to hydrolyze daidzin and genistin to daidzein and genistein, respectively.
700 1 $aNAKAHARA, K.
700 1 $aYOSHIHASHI, T.
700 1 $aNIKKUNI, S.
773 $tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.
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Registro original: |
Embrapa Soja (CNPSO) |
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| Registros recuperados : 20 | |
| 1. |  | BORDIGNON, J. R.; NAKAHARA, K.; YOSHIHASHI, T.; NIKKUNI, S. Changes in quality factors during lactic acid fermentation of soybean milk. In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004. p. 269. (Embrapa Soja. Documentos, 228). Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.| Biblioteca(s): Embrapa Soja. |
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| 3. | | BORDIGNON, J. R.; LONG, S. P.; ENGESETH, N. J. Isoflavone concentration in soybean seeds of plants cultivated under high concentrations of atmosferic CO2 or O3. In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004. p. 131. (Embrapa Soja. Documentos, 228). Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.| Biblioteca(s): Embrapa Soja. |
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| 11. | | MIRANDA, M. Z. de; CAIERÃO, E.; BORDIGNON, J. R.; SÓ e SILVA, M.; SCHEEREN, P. L. Solvent retention capacity test and its relationship with wheatquality evaluation parameters. In: CONFERENCIA LATINOAMERICANA CEREALES, 2., 2011, Santiago, Chile. "Key for cereal chain innovation": event guide. Santiago: ICC: Granotec, 2011. p. 113.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
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| 12. | | SCHOLZ, M. B. S.; BORDIGNON, J. R.; MIRANDA, M. Z. de; SILVA, V. C. da; TATSCH, P. O. Granulometria e amido danificado de farinhas de trigo obtidas em diferentes moinhos experimentais. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 8.; SEMINÁRIO TÉCNICO DO TRIGO, 9., 2014, Canela; REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 9.; SEMINÁRIO TÉCNICO DO TRIGO, 10., 2015, Passo Fundo. Anais... Passo Fundo: Biotrigo Genética: Embrapa Trigo, 2015. 2014 - Melhoramento, Aptidão industrial e Sementes - Trabalho 90. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
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| 13. | | OLIVEIRA, M. C. N. de; GARCIA, A.; BORDIGNON, J. R.; MANDARINO, J. M. G.; FARIAS, J. R. B. Influência de tipos de moinho e de época de semeadura nas determinações de óleo e proteína de grãos de soja. In: CONGRESSO BRASILEIRO DE SOJA, 4., 2006, Londrina. Resumos... Londrina: Embrapa Soja, 2006. p.31. Organizado por Odilon Ferreira Saraiva, Simone Ery Grosskopf.| Biblioteca(s): Embrapa Soja. |
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| 14. | | BORDIGNON, J. R.; SCHOLZ, M. B. S.; MIRANDA, M. Z. de; SILVA, V. C. da; EL KHOURI, M.; DE PIERI, F. L. Z.; TATSCH, P. O. Amido danificado e capacidade de retenção de solventes de farinhas obtidas em moinhos experimentais. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 8.; SEMINÁRIO TÉCNICO DO TRIGO, 9., 2014, Canela; REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 9.; SEMINÁRIO TÉCNICO DO TRIGO, 10., 2015, Passo Fundo. Anais... Passo Fundo: Biotrigo Genética: Embrapa Trigo, 2015. 2014 - Melhoramento, Aptidão industrial e Sementes - Trabalho 127. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
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| 15. | | SCHOLZ, M. B. S.; BORDIGNON, J. R.; FRANCO, F. A.; MARCHIORO, V. S.; EL KHOURI, M.; DE PIERI, F. L. Z.; MIRANDA, M. Z. de. Capacidade de retenção de solventes em farinha de trigo determinada por espectroscopia no infravermelho próximo. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 8.; SEMINÁRIO TÉCNICO DO TRIGO, 9., 2014, Canela; REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 9.; SEMINÁRIO TÉCNICO DO TRIGO, 10., 2015, Passo Fundo. Anais... Passo Fundo: Biotrigo Genética: Embrapa Trigo, 2015. 2014 - Melhoramento, Aptidão industrial e Sementes - Trabalho 88. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
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| 16. | | OLIVEIRA, M. C. N. de; WOBETO, C.; FARIAS, J. R. B.; GARCIA, A.; BORDIGNON, J. R.; MANDARINO, J. M. G.; SFREDO, G. J. Variabilidades no teor e na análise de micronutrientes em grãos de soja em função de épocas de semeadura e uso de diferentes moinhos. In: REUNIÃO DE PESQUISA DE SOJA DA REGIÃO CENTRAL DO BRASIL, 28., 2006, Uberaba. Resumos... Londrina: Embrapa Soja: Fundação Meridional: Fundação Triângulo, 2006. p. 54-57. (Embrapa Soja. Documentos, 272). Organizado por Odilon Ferreira Saraiva, Regina Maria Villas Boas de Campos Leite, Janete Lasso Ortiz.| Biblioteca(s): Embrapa Soja. |
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| 17. | | OLIVEIRA, M. C. N de; GARCIA, A.; CARRÃO-PANIZZI, M. C.; BORDIGNON, J. R.; MANDARINO, J. M. G.; FARIAS, J. R. B.; LOPES, I. de O. N. Influência de moinhos, regiões e épocas de semeadura nas determinações de óleo e proteína de grãos de soja. In: SIMPÓSIO NACIONAL DE PROBABILIDADE E ESTATÍSTICA, 17., 2006, Caxambu. [Resumos...]. Caxambu: Associação Brasileira de Estatística, 2006. 5p. 1 CD-ROM. Seção Estatística em Agronomia e Biologia.| Biblioteca(s): Embrapa Soja. |
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| 18. | | COSTA, N. P. da; MESQUITA, C. de M.; MAURINA, A. C.; BORDIGNON, J. R.; MANDARINO, J. M. G.; FRANÇA NETO, J. de B.; KRZYZANOWSKI, F. C.; HENNING, A. A.; PEREIRA, J. E. Controle de qualidade de sementes e de grãos de soja produzidos em quatro estados brasileiros. In: EMBRAPA SOJA. Resultados de pesquisa da Embrapa Soja, 1999. Londrina, 2000. p. 37-32. (Embrapa Soja. Documentos, 142).| Biblioteca(s): Embrapa Soja. |
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| 19. | | COSTA, N. P.; MESQUITA, C. M.; MAURINA, A. C.; FRANCA NETO, J. B.; KRZYZANOWSKI, F. C.; HENNING, A. A.; MANDARINO, J. M. G.; BORDIGNON, J. R.; PEREIRA, J. E. Avaliacao das qualidades fisiologica e fisica de sementes de soja produzidas em quatro estados brasileiros. In: REUNIAO DE PESQUISA DE SOJA DA REGIAO CENTRAL DO BRASIL, 23., 2001, Londrina. Resumos... Londrina: Embrapa Soja, 2001. p.173. (Embrapa Soja. Documentos, 157).| Biblioteca(s): Embrapa Soja. |
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| 20. | | VASCONCELOS, A. T. R. de; ALMEIDA, D. F. de; HUNGRIA, M.; GUIMARAES, C. T.; ANTONIO, R. V.; ALMEIDA, F. C.; ALMEIDA, L. G. P. de; ALMEIDA, R. de; ALVES-GOMES, J.A.; ANDRADE. E. M.; ARAUJO, J.; ARAUJO, M. F. R. de; ASTOLFI FILHO, S.; AZEVEDO, V, BAPTISTA, A. J.; BATATUS, L. A. M.; BATISTA, J. da S.; BEIO, A.; BERG, C. van den.; BOGO. M.; BONATTO, S.; BORDIGNON, J.; BRIGIDO, M. M.; BRITO, C. A.; BROCCHI, M.; BURITY, H. A.; CAMARGO, A. A.; CARDOSO, D. das D. de P.; CARNEIRO, N. P. The complete genome sequence of Chromobacterium violaceum reveals remarkable and exploitable bacterial adaptability. Proceedings of the National Academy of Sciences of the United States of America, Washington, v. 100, n. 20, p. 11660-11665, 2003.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 20 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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