Lactobacillis paracasei sibsp. paracasei CRL 207 is able to produce a soy beverage enriched with biomolecules.

L. AGUIRRE ; L. SAAVEDRA ; M. S. GARRO ; G. SAVOY DE GIORI

Tucuman

Simposio; IV Simposio Internacional de Bacterias Lacticas; 2013

CERELA

Soy-based beverages are an interesting option in nutrition considering their high nutritional value, the quality of the protein and amino acids and the low production costs of soybeans. The beneficial effect that some lactic acid bacteria (LAB) exert on the health of consumers has led to the developing of certain functional foods. Although the LAB are commonly associated with dairy products, this group of microorganisms also plays a role in other food systems such as soymilk. Previous results indicated that Lactobacillus paracasei subsp. paracasei (L. paracasei) CRL207 is able to grow in soymilk and to hydrolyze soy proteins with the release of peptides with biological functions. The aim of this work was to design a functional soy beverage using this microorganism and evaluate their functional properties. Sterile soy milk (115 ºC for 20 min) was cooled to 37 ºC, inoculated (4%, v/v) with L. paracasei CRL207, and incubated at 37 ºC for 24 h. Cell viability, lactic acid production, soy protein degradation, free amino acid and antioxidant capacity [antioxidant (AAO), antiradical (ARA) and inhibition of oxidation of DNA] of peptides released were determined. Also immunoreactivity of soy protein hydrolyzed was assessed by immunoblotting using human serum. The non-fermented soy milk had an initial protein concentration of 19.8 mg/mL and decreased with the progress of incubation (13.05 mg/mL at 24 h), while free amino acids as glutamate concentration increased significantly at 6 h (2.46 μmol Glu/mL). β-conglycinin fractions showed significant differences (p