ffects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flou

Autor(es)

de Queiros, Livia Dias ^{[1, 2]} ; Goncalves Dias, Fernanda Furlan ^[2] ; Alves de Avila, Amanda Rejane ^[1] ; Macedo, Juliana Alves ^[1] ; Macedo, Gabriela Alves ^[1] ; Leite Nobrega de Moura Bell, Juliana Maria ^{[2, 3]}

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Rua Monteiro Lobato, BR-13083862 Campinas, SP - Brazil

^[2] Univ Calif Davis, Dept Food Sci & Technol, One Shields Ave, Davis, CA 95616 - USA

^[3] Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 - USA

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 147, SEP 2021.
• Citações Web of Science: 0

Resumo

The effects of enzymatic extraction strategies on extractability, bioconversion, and bioaccessibility of biologically active isoflavone aglycones, total phenolic content, and antioxidant activity of aqueous extracts from full-fat soy flour were evaluated. Protease, tannase, and cellulase enzymes were used individually or in combination. Except for the protease treatment, all enzymatic treatments increased the extraction of biologically active isoflavones (daidzein and genistein) compared with the control. The use of a mixture of protease, tannase, and cellulase resulted in increased extractability and/or bioconversion of aglycones from soy flour, indicating a synergistic effect amongst the enzymes. Daidzein and genistein concentrations increased from 29.0 to 158.2 mu g/g and from 27.0 to 156.5 mu g/g (compared to the control), respectively. Furthermore, enzymatic extraction followed by in vitro gastrointestinal digestion significantly increased the bioaccessibility of isoflavone aglycones, total phenolic content (by 22-45%), and antioxidant activity (by 15-22%) of the extracts. These results demonstrate that enzyme selection is an efficient strategy to maximize the extraction, bioconversion, and bioaccessibility of bioactive isoflavones from soy flour, which could contribute to health benefits associated with the consumption of soy-rich products. (AU)

• Processo FAPESP: 19/06870-3 - Desenvolvimento e otimização da extração assistida por enzimas de isoflavonas de soja seguida por fermentação microbiana para produzir equol
• Beneficiário: Lívia Dias de Queirós
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
• Processo FAPESP: 16/20965-9 - Biotransformação de isoflavonas de soja para obtenção de produto rico em compostos bioativos e caráter probiótico
• Beneficiário: Lívia Dias de Queirós
• Modalidade de apoio: Bolsas no Brasil - Doutorado