2024, Vol. 5, Issue 2, Part D
Effect of fermentation (Lactobacillus-based) on genistein and daidzein levels in soy-based chicken feed
Author(s): Liang Wenhao and Chen Ruiying
Abstract: Soy-based feed ingredients are widely incorporated into poultry diets due to their high protein content and functional bioactive compounds, particularly isoflavones such as genistein and daidzein. These phytoestrogens are associated with antioxidant activity, modulation of lipid metabolism, and potential improvement in poultry health and productivity. However, the bioavailability of isoflavones in conventional soy-based feeds is limited because a substantial proportion exists in glycoside-bound forms, which are poorly absorbed in the avian gastrointestinal tract. Fermentation using probiotic microorganisms, especially Lactobacillus species, has emerged as a promising strategy to enhance the nutritional and functional quality of animal feeds. Lactobacillus-mediated fermentation can induce enzymatic hydrolysis of isoflavone glycosides into their aglycone forms, thereby improving intestinal absorption and biological efficacy. The present research evaluates the effect of controlled Lactobacillus-based fermentation on genistein and daidzein levels in soy-based chicken feed formulations. Standardized fermentation conditions were applied to soybean meal-based feed substrates, followed by quantitative estimation of genistein and daidzein using validated analytical techniques. Comparative analysis between fermented and non-fermented feeds demonstrated a significant increase in aglycone isoflavone concentrations after fermentation. The findings suggest that microbial biotransformation during fermentation plays a critical role in enhancing isoflavone availability without compromising feed safety or nutritional integrity. This approach aligns with sustainable poultry nutrition strategies by reducing reliance on synthetic additives while improving feed functionality. The research highlights the potential of Lactobacillus-based fermentation as a cost-effective and biologically efficient method to enrich soy-based poultry feeds with bioactive isoflavones. These results provide a scientific basis for integrating probiotic fermentation technologies into commercial poultry feed processing to support improved gut health, metabolic efficiency, and overall production performance in chickens.
DOI: 10.22271/micro.2024.v5.i2d.290
Pages: 311-315 | Views: 97 | Downloads: 37
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How to cite this article:
Liang Wenhao, Chen Ruiying. Effect of fermentation (Lactobacillus-based) on genistein and daidzein levels in soy-based chicken feed. J Adv Microbiol Res 2024;5(2):311-315. DOI: 10.22271/micro.2024.v5.i2d.290
