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Journal Abstract Search

972 related items for PubMed ID: 31206699

  • 1. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
    Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
    J Food Sci; 2019 Jul; 84(7):1854-1863. PubMed ID: 31206699
    [Abstract] [Full Text] [Related]

  • 2. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
    Hati S, Vij S, Singh BP, Mandal S.
    J Sci Food Agric; 2015 Jan; 95(1):216-20. PubMed ID: 24838442
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  • 3. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
    Rekha CR, Vijayalakshmi G.
    J Appl Microbiol; 2010 Oct; 109(4):1198-208. PubMed ID: 20477889
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  • 4. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
    Chien HL, Huang HY, Chou CC.
    Food Microbiol; 2006 Dec; 23(8):772-8. PubMed ID: 16943081
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  • 5. Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
    Guo X, Zang X, Dou SJ, Wang DY, Wang XL.
    J Sci Food Agric; 2022 Dec; 102(15):7221-7230. PubMed ID: 35730767
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  • 6. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
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  • 7. Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.
    Chun J, Jeong WJ, Kim JS, Lim J, Park CS, Kwon DY, Choi I, Kim JH.
    J Microbiol Biotechnol; 2008 Mar; 18(3):573-8. PubMed ID: 18388479
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  • 8. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
    Donkor ON, Shah NP.
    J Food Sci; 2008 Jan; 73(1):M15-20. PubMed ID: 18211356
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  • 14. Production of O-desmethylangolensin, tetrahydrodaidzein, 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains.
    Peirotén Á, Gaya P, Álvarez I, Mª Landete J.
    Food Chem; 2020 Jul 15; 318():126521. PubMed ID: 32151927
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  • 15. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor.
    Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC.
    J Sci Food Agric; 2016 Aug 15; 96(11):3779-86. PubMed ID: 26676892
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  • 17. Bacterial communities and metabolic activity of faecal cultures from equol producer and non-producer menopausal women under treatment with soy isoflavones.
    Guadamuro L, Dohrmann AB, Tebbe CC, Mayo B, Delgado S.
    BMC Microbiol; 2017 Apr 17; 17(1):93. PubMed ID: 28415978
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  • 18. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 17; 72(2):M39-44. PubMed ID: 17995840
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