Table 4. Comparison of isoflavone glycoside and isoflavone contents in unfermented and fermented soy-powder milk

Isoflavone contents (μg/g)	Samples¹⁾
Isoflavone contents (μg/g)	UFSPM	FSPM
Glycosides
Daidzin	264.68±15.88²⁾ ^a ³⁾	54.34±3.26^b
Glycitin	165.96±9.96^a	26.66±1.60^b
Genistin	371.77±22.31^a	12.10±0.73^b
Total	802.41±48.14^a	93.11±5.59^b
Aglycones
Daidzein	17.69±1.06^b	164.86±9.89^a
Glycitein	10.63±0.64^b	40.10±2.41^a
Genistein	15.12±0.91^b	164.09±9.85^a
Total	43.44±4.37^b	369.08±20.37^a
Total isoflavones	845.85±53.97^a	546.79±27.22^b

¹⁾ UFSPM, unfermented soy-powder milk; FSPM, fermented soy-powder milk.
²⁾ All values are presented as the means±SD of determinations in three independent experiments.
³⁾ Different superscripts within the row are significantly different at p<0.05 by Duncan`s multiple range test.