Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk

Full text
Author(s):
de Queiros, Livia Dias [1] ; de Avila, Amanda Rejane Alves [1] ; Botaro, Andressa Vianna [1] ; Chirotto, Danielle Branta Lopes [1] ; Macedo, Juliana Alves [1] ; Macedo, Gabriela Alves [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Rua Monteiro Lobato, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Applied Microbiology and Biotechnology; v. 104, n. 23, p. 10019-10031, DEC 2020.
Web of Science Citations: 1
Abstract

Isoflavones are phenolic secondary metabolites mainly occurring in soy and soybean products. Compared to glycoside forms, isoflavone aglycones present higher biological activities. This study evaluated the potential of microbial and enzymatic treatments in biotransformed isoflavones in their biologically active forms in soymilk. Seven different cultures of lactic acid bacteria and bifidobacteria associated with the action of immobilized tannase enzyme were screened for isoflavone glycoside biotransformation ability. The biotransformed soymilk samples were characterized regarding isoflavone profile, total phenolic content, and in vitro antioxidant activities. All bacterial strains showed a good growth capacity in soymilk matrix and produced beta-glucosidase enzyme, which hydrolyzed isoflavone glycosides into aglycones in soymilk after 24 h of fermentation. The microbial fermentation followed by tannase reaction (FT processes) resulted in the highest increase of bioactive aglycones (10.3- to 13.1-fold for daidzein, 10.4- to 12.3-fold for genistein, and 3.8- to 4.7-fold for glycitein), compared to control soymilk. Further, FT processes enhanced the total phenolic content (53-70%) and antioxidant activity by ORAC (69-102%) and FRAP (49-71%) assays of the soymilk matrix. Therefore, the combination of microbial fermentation and tannase treatment is a promising strategy to obtain a fermented soy product rich in bioactive isoflavones with greater health-promoting potential. (AU)

FAPESP's process: 16/20965-9 - Biotransformation of soy isoflavones to obtain enriched product in bioactive compounds and probiotic character
Grantee:Lívia Dias de Queirós
Support Opportunities: Scholarships in Brazil - Doctorate