Soy and its derivatives have been achieving success in the food market since its consumption has been associated with several beneficial effects on human health. Among its bioactive compounds, the isoflavones, a class of phytoestrogens, are known for their biological activities such as antioxidant and antitumor activity, anticarcinogenic effect, osteoporosis and cardiovascular disease prevention, as well as reducing symptoms associated with menopause. However, to be efficiently absorbed the isoflavones must be transformed to its glycosylated forms their aglycone forms. Furthermore, studies have shown that the clinical efficacy of isoflavones is related to the capacity to produce equol, a metabolite of daidzein, which according to literature is exclusively produced by the action of the gut flora. However, not all individuals are able to metabolize isoflavones to equol, suggesting that the effectiveness of soy-based food differs according to the individual's ability to produce or not the compound. In this context, the goal of this work is to develop a product that contains significant concentrations of bioactive isoflavones and equol, representing a viable alternative for individuals who do not produce these compounds. To achieve such goal, enzymatic and fermentative biotransformations in soymilk will be investigated. The final product will be evaluated according to its bioactivity, especially its estrogenic potential, in cellular assays and animal models.
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