Abstract
This study reports the behavior of Lactobacillus casei, a probiotic strain upon exposure to isoflavones commonly consumed in Indian diet. In vitro studies with daidzein, formononetin, genistein, coumesterol, and biochanin A indicated the strain to be tolerant to these with little degradation, but daidzein was preferred as a carbon source with 99.23% degradation. Exposure to daidzein did not alter essential probiotic and other technological attributes of the strain. The ability of the strain to release isoflavones by fermentation of soil plant material may facilitate rhizospheric interaction and is beneficial for plant growth. Besides, the Lactobacillus casei offers additional advantages as an established probiotic, for instance, its importance in alleviation of malathion toxicity (Kamaladevi et al. 2016) which is of relevance in food plants. The results of our study indicate the potential importance of applicability of this strain both for human and plant benefits.
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Acknowledgment
The authors are grateful to Dr. Sutapa B Neogi, Additional Professor, Indian Institute of Public Health, Delhi, PHFI, for her expert suggestions and comments.
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Ghosh, M., Balamurugan, K., Ganguli, A. (2019). Health Implications of a Plant Beneficial and Probiotic Lactobacillus casei in Foods Containing the Isoflavone-Daidzein. In: Kumar, M., Muthusamy, A., Kumar, V., Bhalla-Sarin, N. (eds) In vitro Plant Breeding towards Novel Agronomic Traits. Springer, Singapore. https://doi.org/10.1007/978-981-32-9824-8_8
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