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Biotransformation of soy isoflavones to obtain enriched product in bioactive compounds and probiotic character

Grant number: 16/20965-9
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2017
Effective date (End): June 30, 2020
Field of knowledge:Health Sciences - Nutrition - Nutrition Biochemistry
Principal researcher:Gabriela Alves Macedo
Grantee:Lívia Dias de Queirós
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):19/06870-3 - Development and optimization of enzyme-assisted extraction of isoflavones from soybeans followed by target microbial fermentation to produce the bioactive equol, BE.EP.DR


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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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE QUEIROS, LIVIA DIAS; GONCALVES DIAS, FERNANDA FURLAN; ALVES DE AVILA, AMANDA REJANE; MACEDO, JULIANA ALVES; MACEDO, GABRIELA ALVES; LEITE NOBREGA DE MOURA BELL, JULIANA MARIA. Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour. Food Research International, v. 147, SEP 2021. Web of Science Citations: 0.
DE QUEIROS, LIVIA DIAS; DE AVILA, AMANDA REJANE ALVES; BOTARO, ANDRESSA VIANNA; CHIROTTO, DANIELLE BRANTA LOPES; MACEDO, JULIANA ALVES; MACEDO, GABRIELA ALVES. Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk. Applied Microbiology and Biotechnology, v. 104, n. 23, p. 10019-10031, DEC 2020. Web of Science Citations: 1.

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