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Macedo GA, Caria CREP, Barbosa PDPM, Mazine MR, Gambero A. Bioaccessibility Evaluation of Soymilk Isoflavones with Biotransformation Processing. Foods 2023; 12:3401. [PMID: 37761112 PMCID: PMC10529168 DOI: 10.3390/foods12183401] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/24/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Soy isoflavones are considered important sources of bioactive compounds, but they are poorly absorbable, due to their large hydrophilic structures. Some biotransformation strategies have been used to convert the glycosidic form into aglycones, making them available for absorption. This study evaluated the potential of enzymatic and/or microbial fermentation combined bioprocesses in a soymilk extract before and after gastrointestinal in vitro digestion. Commercial β-glucosidase (ET) and a mix of commercial probiotics (F) containing Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis, Bifidobacterium bifidum, and Bifidobacterium lactis were used to biotransform the soymilk phenolic extract. An isoflavone profile was identified using HPLC-DAD, total phenolic content was identified using the Folin-Ciocalteu test, and antioxidant capacity was identified using ORAC and FRAP. Soymilk enzymatically treated (ET) followed by microbial fermentation (ET + T) resulted in better conversion of glycosylated isoflavones (6-fold lower than control for daidzin and 2-fold for genistin) to aglycones (18-fold greater than control for dadzein and genistein). The total phenolic content was increased (3.48 mg/mL for control and 4.48 mg/mL for ET + T) and the antioxidant capacity was improved with treatments of ET + T (120 mg/mL for control and 151 mg/mL with ORAC) and with FRAP (285 µL/mL for control and 317 µL/mL). After the in vitro digestion, ET + T samples resulted in a higher content of genistein (two-fold higher than control); also, increases in the total phenolic content (2.81 mg/mL for control and 4.03 mg/mL for ET + T) and antioxidant capacity measured with ORAC were greater compared to undigested samples. In addition, the isolated microbial fermentation process also resulted in positive effects, but the combination of both treatments presented a synergistic effect on soy-based products.
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Affiliation(s)
- Gabriela Alves Macedo
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil
| | - Cíntia Rabelo e Paiva Caria
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil
| | - Paula de Paula Menezes Barbosa
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil
| | - Marina Rodrigues Mazine
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil
| | - Alessandra Gambero
- Life Science Center, Pontifical Catholic University of Campinas (PUCCAMP), Campinas 13060-904, SP, Brazil
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2
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Gaur G, Gänzle MG. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Curr Res Food Sci 2023; 6:100448. [PMID: 36713641 PMCID: PMC9876838 DOI: 10.1016/j.crfs.2023.100448] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 01/07/2023] [Accepted: 01/15/2023] [Indexed: 01/19/2023] Open
Abstract
Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades. Hydroxycinnamic and hydroxybenzoic acids are metabolized by separate enzymes which include multiple esterases, decarboxylases and hydroxycinnamic acid reductases. Glycosides of phenolic compounds including flavonoids are metabolized by glycosidases, some of which are dedicated to glycosides of plant phytochemicals rather than oligosaccharides. Metabolism of phenolic compounds in food fermentations often differs from metabolism in vitro, likely reflecting the diversity of phenolic compounds and the unknown stimuli that induce expression of metabolic genes. Current knowledge will facilitate fermentation strategies to achieve improved food quality by targeted conversion of phenolic compounds.
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Affiliation(s)
| | - Michael G. Gänzle
- Corresponding author. University of Alberta, Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada.
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ZAHRANI AJA, SHORI AB. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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4
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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5
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Cheng Y, Luo S, Huang F, Yang X, Chen M, Jiao Y, Wen L, Xu Z. Separation of soy isoflavones from soy sauce residue by MIL-100(Fe). J Chromatogr B Analyt Technol Biomed Life Sci 2022; 1209:123431. [PMID: 36041349 DOI: 10.1016/j.jchromb.2022.123431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/01/2022] [Accepted: 08/15/2022] [Indexed: 11/26/2022]
Abstract
Soy sauce residue (SSR) is a valuable biological resource, which contains soy isoflavones (SIs) with antioxidant activity and can be used to scavenge radicals. Herein, MIL-100(Fe) was synthesized for the extraction of SIs from SSR. Under the optimal adsorption conditions, the adsorption capacity of MIL-100(Fe) for SIs was 51.81 mg/g, which could achieve a purity of 56.17% and a recovery of 93.8%. These results demonstrated MIL-100(Fe) possessed effective properties of adsorption and purification for SIs. The content of SIs in the purified product was 167 times than that of SSR. The purified total SIs had a good antioxidant activity. The established method had a good scavenging ability toward 2, 2-diphenyl-1-picrylhydrazyl, superoxide and hydroxyl radicals, with IC50 values of 0.177, 0.116 and 0.082 mg/mL, respectively. Besides, the ferrous ion chelating potency was better than others, with IC50 values of 0.63 ± 0.0044 mg/mL. The established method was suitable for large-scale separation of purified total SIs and provided a reference for purification of bioactive factors from complex substrates.
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Affiliation(s)
- Yunhui Cheng
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China
| | - Shihua Luo
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Fuqi Huang
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Xiangyi Yang
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Maolong Chen
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Ye Jiao
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Li Wen
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhou Xu
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
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Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk. BEVERAGES 2022. [DOI: 10.3390/beverages8020019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and soybean slurry (SBS), with the soymilk extracted from the conventional process as control (CSM). Overall, resultant soymilk samples from PEF-HSB and PEF-SBS presented lower concentrations of glucosides isoflavones and greater aglycone content than those in CSM. In contrast to genistin (Gin) and daidzin (Din), which decreased around 18.5–52.6% and 10.9–54.6%, respectively, an increase in genistein (Ge, 12.3–64.4%) and daidzein (Da, 9–55.8%) was observed. The total isoflavone content (TIC) of most soymilk samples prepared from PEF-HSB was lower than that of the CSM. Conversely, when PEF-SBS was used, the TIC of resultant soymilk was not significantly affected or slightly decreased. However, PEF treated HSB at 10 kVcm−1/100 pulses and SBS at 6 kVcm−1/10 pulses led to a significant augment in TIC, of up to 109 ± 2.39 and 110 ± 1.26 μg/g, respectively, in the extracted soymilk samples. These results indicated that low-intensity PEF is a potential technology that could be implemented during soymilk manufacturing processing to modify the isoflavone profile and content of soymilk, mainly increasing its aglycone concentration.
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Lu J, Huang Z, Liu Y, Wang H, Qiu M, Qu Y, Yuan W. The Optimization of Extraction Process, Antioxidant, Whitening and Antibacterial Effects of Fengdan Peony Flavonoids. Molecules 2022; 27:molecules27020506. [PMID: 35056821 PMCID: PMC8780704 DOI: 10.3390/molecules27020506] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 12/21/2022] Open
Abstract
Flavonoids have important biological activities, such as anti-inflammatory, antibacterial, antioxidant and whitening, which is a potential functional food raw material. However, the biological activity of Fengdan peony flavonoid is not particularly clear. Therefore, in this study, the peony flavonoid was extracted from Fengdan peony seed meal, and the antioxidant, antibacterial and whitening activities of the peony flavonoid were explored. The optimal extraction conditions were methanol concentration of 90%, solid-to-liquid ratio of 1:35 g:mL, temperature of 55 °C and time of 80 min; under these conditions, the yield of Fengdan peony flavonoid could reach 1.205 ± 0.019% (the ratio of the dry mass of rutin to the dry mass of peony seed meal). The clearance of Fengdan peony total flavonoids to 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, hydroxyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical could reach 75%, 70% and 97%, respectively. Fengdan peony flavonoid could inhibit the growth of the Gram-positive bacteria. The minimal inhibitory concentrations (MICs) of Fengdan peony flavonoid on S. aureus, B. anthracis, B. subtilis and C. perfringens were 0.0293 mg/mL, 0.1172 mg/mL, 0.2344 mg/mL and 7.500 mg/mL, respectively. The inhibition rate of Fengdan peony flavonoid on tyrosinase was 8.53-81.08%. This study intensely illustrated that the antioxidant, whitening and antibacterial activity of Fengdan peony total flavonoids were significant. Fengdan peony total flavonoids have a great possibility of being used as functional food materials.
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Isoflavones and Bioactivities in Over-fermented Tempeh Extracts. JURNAL KIMIA SAINS DAN APLIKASI 2021. [DOI: 10.14710/jksa.24.7.244-251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done before, especially related to its antioxidant and cytotoxicity. This study aims to determine the characteristics of fermented tempeh for up to 156 h. Samples were fermented at 0, 24, 48, 60, 72, 84, 96, 108, 120, and 156 h. Samples were dried, grounded, and extracted with acetone, followed by defatting with n‑hexane. Extracts were dissolved in organic solvents for free radical scavenging activity (FRSA) and cytotoxicity assays. The 120-h tempeh extract, at the concentration of 1,000 μg/mL, demonstrated the highest FRSA (81.31% inhibition) against 100 µM 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution. Meanwhile, the 108-h tempeh extract at 1,000 μg/mL possessed the highest cytotoxicity (IC50 of 2.54 μg/mL) against MCF-7 breast cancer cell lines. Liquid Chromatography-Mass Spectrometry/Mass Spectroscopy (LC-MS/MS) analysis revealed the presence of daidzin, genistin, daidzein, and genistein in all extracts. Extracts prepared from 108 h and 120 h tempeh stood out from other extracts in the Partial Least Square (PLS) bi-plot due to their high percentage of inhibition, low response of daidzin, and high responses of the other three isoflavones. The cytotoxicity assays of the standard isoflavones showed that genistein had the lowest IC50 value at 4.82 ± 0.11 μg/mL. Standard genistein showed a low percentage of inhibition at 29.79 ± 9.10.
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de Queirós LD, Dias FFG, de Ávila ARA, Macedo JA, Macedo GA, Leite Nobrega de Moura Bell JM. Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour. Food Res Int 2021; 147:110474. [PMID: 34399471 DOI: 10.1016/j.foodres.2021.110474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/18/2021] [Accepted: 05/23/2021] [Indexed: 01/22/2023]
Abstract
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 μg/g and from 27.0 to 156.5 μg/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.
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Affiliation(s)
- Livia Dias de Queirós
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP 13083-862, Brazil; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Fernanda Furlan Gonçalves Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Amanda Rejane Alves de Ávila
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP 13083-862, Brazil
| | - Juliana Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP 13083-862, Brazil
| | - Gabriela Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP 13083-862, Brazil
| | - Juliana Maria Leite Nobrega de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
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Feng JY, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Effects of okara and vitamin B 2 bioenrichment on the functional properties and in vitro digestion of fermented soy milk. Food Res Int 2021; 145:110419. [PMID: 34112422 DOI: 10.1016/j.foodres.2021.110419] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/03/2021] [Accepted: 05/11/2021] [Indexed: 01/29/2023]
Abstract
Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β-glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility.
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Affiliation(s)
- Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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Zhou X, Sun H, Tan F, Yi R, Zhou C, Deng Y, Mu J, Zhao X. Anti-aging effect of Lactobacillus plantarum HFY09-fermented soymilk on D-galactose-induced oxidative aging in mice through modulation of the Nrf2 signaling pathway. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104386] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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12
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Genova VM, Fernandes ACF, Hiramatsu É, Queirós LD, Macedo JA, Macedo GA. Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2020.1869564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Vanize M. Genova
- Bioprocess Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Annayara C. F. Fernandes
- Bioprocess Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Érika Hiramatsu
- Bioprocess Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Lívia D. Queirós
- Bioprocess Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana A. Macedo
- Bioactives Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Gabriela A. Macedo
- Bioprocess Laboratory, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
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