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Yang W, Su Y, Wang R, Zhang H, Jing H, Meng J, Zhang G, Huang L, Guo L, Wang J, Gao W. Microbial production and applications of β-glucosidase-A review. Int J Biol Macromol 2024; 256:127915. [PMID: 37939774 DOI: 10.1016/j.ijbiomac.2023.127915] [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] [Received: 07/21/2023] [Revised: 10/03/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
β-Glucosidase exists in all areas of living organisms, and microbial β-glucosidase has become the main source of its production because of its unique physicochemical properties and the advantages of high-yield production by fermentation. With the rise of the green circular economy, the production of enzymes through the fermentation of waste as the substrate has become a popular trend. Lignocellulosic biomass is an easily accessible and sustainable feedstock that exists in nature, and the production of biofuels from lignocellulosic biomass requires the involvement of β-glucosidase. This review proposes ways to improve β-glucosidase yield and catalytic efficiency. Optimization of growth conditions and purification strategies of enzymes can increase enzyme yield, and enzyme immobilization, genetic engineering, protein engineering, and whole-cell catalysis provide solutions to enhance the catalytic efficiency and activity of β-glucosidase. Besides, the diversified industrial applications, challenges and prospects of β-glucosidase are also described.
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Affiliation(s)
- Wenqi Yang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Yaowu Su
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Rubing Wang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Huanyu Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Hongyan Jing
- Traditional Chinese Medicine College, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Jie Meng
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Guoqi Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Luqi Huang
- National Resource Center for Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Lanping Guo
- National Resource Center for Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs.
| | - Juan Wang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China.
| | - Wenyuan Gao
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China.
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Ortega-Hernández E, Martinez-Alvarado L, Acosta-Estrada BA, Antunes-Ricardo M. Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties. Foods 2023; 12:4162. [PMID: 38002219 PMCID: PMC10670571 DOI: 10.3390/foods12224162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/02/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been reported that pineapple (Ananas comosus) contains healthy nutrients and phytochemicals associated with antioxidant and anti-inflammatory capacities. However, a substantial amount of pineapple residue is produced due to a lack of valorization applications at the industrial scale, resulting in the loss of valuable nutrients. Solid-state fermentation (SSF) is proposed as an innovative strategy to enhance the release of bound phenolics from pineapple residues. In this work, the effects of SSF of pineapple peels with Lactobacillus plantarum, Lactobacillus rhamnosus, and Aspergillus oryzae on the release of phenolic compounds and their antioxidant and anti-inflammatory activities were evaluated, respectively. Pineapple peel extracts after SSF showed an increase in the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and anti-inflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Therefore, SSF of pineapple peels with L. plantarum, L. rhamnosus, and A. oryzae thrives as a new approach for the production of secondary metabolites with remarkable biological benefits, which can be the precursors for novel biofortified and nutraceutical-enriched foods that meet the needs of the most demanding and health-conscious consumers.
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Affiliation(s)
- Erika Ortega-Hernández
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Lucio Martinez-Alvarado
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Beatriz A. Acosta-Estrada
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
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Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02955-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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4
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Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227975. [PMID: 36432079 PMCID: PMC9699538 DOI: 10.3390/molecules27227975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/04/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Abstract
Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential.
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Liu J, Zhang L, Gao J, Zhang B, Liu X, Yang N, Liu X, Liu X, Cheng Y. Discovery of genistein derivatives as potential SARS-CoV-2 main protease inhibitors by virtual screening, molecular dynamics simulations and ADMET analysis. Front Pharmacol 2022; 13:961154. [PMID: 36091808 PMCID: PMC9452787 DOI: 10.3389/fphar.2022.961154] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Accepted: 08/03/2022] [Indexed: 11/13/2022] Open
Abstract
Background: Due to the constant mutation of virus and the lack of specific therapeutic drugs, the coronavirus disease 2019 (COVID-19) pandemic caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) still poses a huge threat to the health of people, especially those with underlying diseases. Therefore, drug discovery against the SARS-CoV-2 remains of great significance. Methods: With the main protease of virus as the inhibitor target, 9,614 genistein derivatives were virtually screened by LeDock and AutoDock Vina, and the top 20 compounds with highest normalized scores were obtained. Molecular dynamics simulations were carried out for studying interactions between these 20 compounds and the target protein. The drug-like properties, activity, and ADMET of these compounds were also evaluated by DruLiTo software or online server. Results: Twenty compounds, including compound 11, were screened by normalized molecular docking, which could bind to the target through multiple non-bonding interactions. Molecular dynamics simulation results showed that compounds 2, 4, 5, 11, 13, 14, 17, and 18 had the best binding force with the target protein of SARS-CoV-2, and the absolute values of binding free energies all exceeded 50 kJ/mol. The drug-likeness properties indicated that a variety of compounds including compound 11 were worthy of further study. The results of bioactivity score prediction found that compounds 11 and 12 had high inhibitory activities against protease, which indicated that these two compounds had the potential to be further developed as COVID-19 inhibitors. Finally, compound 11 showed excellent predictive ADMET properties including high absorption and low toxicity. Conclusion: These in silico work results show that the preferred compound 11 (ZINC000111282222), which exhibited strong binding to SARS-CoV-2 main protease, acceptable drug-like properties, protease inhibitory activity and ADMET properties, has great promise for further research as a potential therapeutic agent against COVID-19.
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Affiliation(s)
- Jiawei Liu
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
| | - Ling Zhang
- School of Chemical Technology, Shijiazhuang University, Shijiazhuang, China
| | - Jian Gao
- College of Plant Protection, Southwest University, Chongqing, China
| | - Baochen Zhang
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
| | - Xiaoli Liu
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
| | - Ninghui Yang
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
| | - Xiaotong Liu
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
| | - Xifu Liu
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
- *Correspondence: Xifu Liu, ; Yu Cheng,
| | - Yu Cheng
- Center for Drug Innovation and Discovery, College of Life Science, Hebei Normal University, Shijiazhuang, China
- *Correspondence: Xifu Liu, ; Yu Cheng,
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Carrera CS, Rosas MB, Gontijo Mandarino JM, Leite RS, Raspa F, Fava F, Dardanelli J, Andrade F. Partial and total defoliation during the filling period affected grain industrial and nutraceutical quality in soybean. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4109-4120. [PMID: 34997583 DOI: 10.1002/jsfa.11760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/29/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Little is known about soybean grain chemical composition response to defoliation. The objectives of our study were: (i) to quantify the impact of different levels and timing of defoliation during the filling period on soybean grain yield and grain chemical content and composition, including protein, oil, fatty acids, and isoflavones; and (ii) to establish associations between them and the level and timing of defoliation. RESULTS Yield and grain chemical components were reduced by defoliation treatments, these effects being more pronounced as defoliation increased. Mild defoliation (33%) caused small or non-significant changes in yield, its components, protein, oil, and isoflavone contents and concentrations. However, it affected oil composition, increasing the degree of unsaturation, which became more accentuated as defoliation increased. Moderate defoliation (66%) produced similar relative reductions in protein and oil contents, with small effects in isoflavone content, resulting in a generally greater isoflavone concentration in defatted flour and a greater isoflavone/protein ratio in grain. Total defoliation (100%) produced greater relative reductions in oil and isoflavone contents than in protein content. These resulted in higher protein/oil ratio and protein concentration and lower isoflavone/protein ratio and isoflavone concentration. Analyzed variables were associated with cumulative solar radiation during grain filling; indeed, this parameter successfully captured the effects of defoliation intensity and timing. CONCLUSION By exploring different levels and timings of defoliation during the filling period, our study provides novel and important information regarding the impact of light interception decreases on grain chemical components, with special emphasis on nutraceuticals. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Constanza S Carrera
- Instituto de Fisiología y Recursos Genéticos Vegetales (IFRGV), Centro de Investigaciones Agropecuarias (CIAP), Instituto Nacional de Tecnología Agropecuaria (INTA), Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María B Rosas
- INTA Estación Experimental Manfredi. Manfredi, Córdoba, Argentina
| | | | | | - Francisco Raspa
- INTA Estación Experimental Manfredi. Manfredi, Córdoba, Argentina
| | - Fernando Fava
- INTA Estación Experimental Manfredi. Manfredi, Córdoba, Argentina
| | - Julio Dardanelli
- INTA Estación Experimental Manfredi. Manfredi, Córdoba, Argentina
| | - Fernando Andrade
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
- Ecofisiología de Cultivos, Facultad de Ciencias Agrarias UNMP, INTA Estación Experimental Balcarce, Buenos Aires, Argentina
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7
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Lu C, Li F, Yan X, Mao S, Zhang T. Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction. Food Chem 2022; 378:132032. [PMID: 35033710 DOI: 10.1016/j.foodchem.2021.132032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 12/20/2021] [Accepted: 12/31/2021] [Indexed: 11/04/2022]
Abstract
This work aimed to investigate how pulsed electric field (PEF) technology as an alternative to enhance the enzymatic hydrolysis of soybean isoflavone glycosides (SIG). To achieve it, the effect of PEF treatment on the activity, kinetics, thermodynamics and structure of β-glucosidase (β-GLU) were evaluated. The parameters for PEF-assisted hydrolysis of soybean isoflavone glycosides were optimized by response surface methodology. The results showed that PEF treatment increased the relative activity and catalytic efficiency of β-GLU with moderate electric field intensity. Furthermore, PEF treatment induced the secondary and tertiary structural change of β-GLU, the α-helix content increased by 4.23% and the β-fold content decreased by 3.70%. The optimum conditions for PEF treatment were established as the highest yield of isoflavone aglycones achieved 94.58%. Therefore, these results indicated that PEF treatment could be used as an efficient process to improve the β-GLU properties, converting soybean isoflavone glycoside to their aglycones form.
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Affiliation(s)
- Chengwen Lu
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Fangyu Li
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Xiaoxia Yan
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Shuo Mao
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China.
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8
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Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Wu H, Liu HN, Liu CQ, Zhou JZ, Liu XL, Zhang HZ. Hulless Black Barley as a Carrier of Probiotics and a Supplement Rich in Phenolics Targeting Against H 2O 2-Induced Oxidative Injuries in Human Hepatocarcinoma Cells. Front Nutr 2022; 8:790765. [PMID: 35155516 PMCID: PMC8833231 DOI: 10.3389/fnut.2021.790765] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 12/15/2021] [Indexed: 12/31/2022] Open
Abstract
Lactic acid bacteria can provide benefits to human beings and transform phenolic substances to improve their potential functionality. It was of interest to develop black barley as a carrier of probiotics and nutraceutical supplement rich in more antioxidants. Due to fermentation, bacterial counting and free phenolic content in black barley increased to 9.54 ± 0.22 log cfu/mL and 5.61 ± 0.02 mg GAE/mL, respectively. Eleven phenolic compounds, including nine isoflavones and two nitrogenous compounds were characterized using UPLC-QTOF-MS, among which epicatechin, hordatine, and pelargonidin aglycone were largely enriched. Moreover, free phenolic extracts from fermented barley (F-BPE) played a greater role in scavenging DPPH radicals, reducing Fe3+ to Fe2+, and increasing oxygen radical absorbance capacity, compared phenolic extracts from unfermented barley [UF-BPE (1.94-, 1.71-, and 1.35-fold at maximum for F-BPE vs. UF-BPE, respectively)]. In hepatocarcinoma cells, F-BPE also better inhibited ROS production and improved cell viability, cell membrane integrity, SOD activity, and non-enzymatic antioxidant GSH redox status (2.85-, 3.28-, 2.05-, 6.42-, and 3.99-fold at maximum for F-BPE vs. UF-BPE, respectively).
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Affiliation(s)
- Han Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hao-Nan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chun-Quan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hong-Zhi Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112872] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Optimisation of an Aglycone-Enhanced Celery Extract with Germinated Soy Supplementation Using Response Surface Methodology. Foods 2021; 10:foods10102505. [PMID: 34681554 PMCID: PMC8535585 DOI: 10.3390/foods10102505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/11/2021] [Accepted: 10/14/2021] [Indexed: 11/23/2022] Open
Abstract
In this study, the extraction conditions of bioactive aglycones from a celery extract supplemented with germinated soy were optimised by a response surface methodology. For subsequent enzymatic hydrolysis to enhance the apigenin content, increased production of its precursor apigetrin was firstly achieved through acidic extraction at optimal conditions, involving water at pH 1, at 75 °C for 2 h. Subsequently, a central composite design was conducted to analyse the pH (3–11) and temperature (25–35 °C) effects on the aglycone levels (apigenin, daidzein and genistein). The optimal extraction conditions were pH 7.02 and 29.99 °C, which resulted in a 40-fold increase in apigenin. The novel and cost-effective application of germinated soy β-glucosidase for the conversion of aglycones in non-soy foods is demonstrated. The enhanced bioactivities of aglycones may suggest potential applications for similar formulations as functional food ingredients.
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Privatti RT, Rodrigues CEDC. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaela Torrezan Privatti
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
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13
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Lazarin RA, Falcão HG, Ida EI, Berteli MN, Kurozawa LE. Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02500-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Miranda LCR, Gomes RJ, Mandarino JMG, Ida EI, Spinosa WA. Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar. Food Technol Biotechnol 2020; 58:84-90. [PMID: 32684792 PMCID: PMC7365339 DOI: 10.17113/ftb.58.01.20.6292] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used for animal feed or it is discarded, although some industries use it to produce ethanol. This study aims to evaluate the parameters required for the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. To study the most suitable parameters for the acetic acid fermentation, vinegar was produced from the alcohol fermentation of soybean molasses through eight fermentation cycles: five for adaptation and three for production. The average acidity of the acetic acid fermentation product was 50.60 g/L, with an acetic acid fermentation yield, total yield of acetic acid in broth and productivity 65.01%, 92.76% and 0.033 g/(L·h), respectively. The vinegar produced from soybean molasses has an acidity of 5.07% (m/V), residual ethanol content 0.17% (m/V), sugars 7.86% (m/V), dry extract 14.67% (m/V), ash 2.27% (m/V) and a density of 1.023 g/cm3. The contents of total phenolics and isoflavones decreased after the alcohol and acetic acid fermentations. Moreover, the isoflavones profile of the fermented product comprised only three forms: daidzein, glycitin and genistin. According to our results, 3460 L of vinegar can be produced for every tonne of soy molasses, with an acetic acid concentration of 40 g/L, the minimum required by the legislation on vinegar production. Thus, these findings demonstrate that soy molasses represents a useful raw material for the production of vinegar.
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Affiliation(s)
- Lucas Caldeirão Rodrigues Miranda
- Department of Food Science and Technology, Londrina State University, Celso Garcia Cid (PR 445) Road, 86057-970, Londrina, PR, Brazil
| | - Rodrigo José Gomes
- Department of Food Science and Technology, Londrina State University, Celso Garcia Cid (PR 445) Road, 86057-970, Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Department of Food Science and Technology, Londrina State University, Celso Garcia Cid (PR 445) Road, 86057-970, Londrina, PR, Brazil
| | - Wilma Aparecida Spinosa
- Department of Food Science and Technology, Londrina State University, Celso Garcia Cid (PR 445) Road, 86057-970, Londrina, PR, Brazil
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15
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Li S, Jin Z, Hu D, Yang W, Yan Y, Nie X, Lin J, Zhang Q, Gai D, Ji Y, Chen X. Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109264] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Guimarães RM, Ida EI, Falcão HG, Rezende TAMD, Silva JDS, Alves CCF, Silva MAPD, Egea MB. Evaluating technological quality of okara flours obtained by different drying processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109062] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Gao X, Liu E, Zhang J, Yang M, Chen S, Liu Z, Ma H, Hu F. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108605] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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18
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Xu X, Zhou S, Julian McClements D, Huang L, Meng L, Xia X, Dong M. Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions. Food Chem 2019; 309:125790. [PMID: 31784075 DOI: 10.1016/j.foodchem.2019.125790] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 01/06/2023]
Abstract
A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced α-amylase, proteinase and β-glucosidase activities, were observed. Specific fungi were isolated and identified as Aspergillus spp., which are known to secrete extracellular enzymes that modify the chemical properties, including ethanol levels, pH, total acids, and total soluble solids. The aroma profile of fermented glutinous rice was studied in the absence and presence of FBT, using HS-SPME-GC-MS and the electronic-nose. This analysis indicated that 35 characteristic volatile compounds were only found in FGR-FBT. The results show that FBT can be added during the fermentation of food products to enhance microbial biotransformation and modify flavour metabolism.
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Affiliation(s)
- Xiao Xu
- College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Siduo Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | | | - Lu Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Ling Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xiudong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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19
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Doan DT, Luu DP, Nguyen TD, Hoang Thi B, Pham Thi HM, Do HN, Luu VH, Pham TD, Than VT, Pham Thi HH, Pham MQ, Tran QT. Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation. Foods 2019; 8:E554. [PMID: 31698736 PMCID: PMC6915340 DOI: 10.3390/foods8110554] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 10/24/2019] [Accepted: 10/28/2019] [Indexed: 11/16/2022] Open
Abstract
Soybeans offer an abundant source of isoflavones, which confer useful bioactivities when existing in aglycone forms. The conversion of isoflavones into aglycones via fermentation of soybean products is often realized by β-glucosidase, an enzyme produced by fungi. In this study, a filamentous fungus, Clerodendron cyrtophyllum, was isolated from root of Clerodendron cyrtophyllum Turcz, which was able to produce the highest activity of β-glucosidase up to 33.72 U/mL at 144 h during fermentation on Potato Dextrose Broth (PDB). The obtained fungus was grown on isoflavones-rich soybean extract to produce genistein and daidzein, achieving the conversion rate of 98.7%. Genistein and daidzein were isolated and purified by column chromatography using hexane/acetone (29:1/1:1), reaching purities of over 90% of total isoflavones, as identified and determined by TLC, LC-MS/MS, and 1H and 13C NMR spectroscopy. These results imply that the isolated P. citrinum is a potential fungal strain for industrial-scale production of genistein and daidzein from isoflavones-containing soybean extracts. These products may serve as potential raw materials for manufacture of functional foods that are based on aglycones.
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Affiliation(s)
- Duy Tien Doan
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (D.T.D.); (D.P.L.); (T.D.N.)
| | - Duc Phuong Luu
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (D.T.D.); (D.P.L.); (T.D.N.)
| | - Thanh Duong Nguyen
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (D.T.D.); (D.P.L.); (T.D.N.)
| | - Bich Hoang Thi
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
| | - Hong Minh Pham Thi
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam
| | - Huu Nghi Do
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam
| | - Van Huyen Luu
- Hanoi University of Natural Resources and Environment, Hanoi 10072, Vietnam;
| | - The Dan Pham
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
- Vietnam Academy of Science and Technology, University of Science and Technology of Hanoi, Hanoi 10072, Vietnam
| | - Van Thai Than
- NTT Institute of High Technology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam;
| | - Hai Ha Pham Thi
- Faculty of Biotechnology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Minh Quan Pham
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam
| | - Quoc Toan Tran
- Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam; (B.H.T.); (H.M.P.T.); (H.N.D.); (T.D.P.); (M.Q.P.)
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam
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20
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Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108467] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Falcão HG, Silva MBR, de Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation. J Food Biochem 2019; 43:e13018. [PMID: 31441957 DOI: 10.1111/jfbc.13018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/25/2019] [Accepted: 08/02/2019] [Indexed: 12/14/2022]
Abstract
Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box-Behnken design. Contrasting samples regarding isoflavones aglycones and TPCs were screened for their antioxidant and anti-inflammatory potentials using RAW 264.7 macrophages. US pretreated soybeans (55°C, 15 min, and 24 W/cm2 ) showed greater TPC and TAC compared to the control and this translated to higher antiradical activity and reduction of nuclear factor kappa B (NF-κB) activation. The concentration of genistein in treated soybeans increased by 95%. Furthermore, US pretreated soybeans rendered phenolic extracts that reduced the NF-κB activation by 86%. Therefore, this contribution demonstrates the beneficial effects of US pretreatment of soybeans, which provides a better feedstock for the functional food industry. PRACTICAL APPLICATIONS: Soybeans can be consumed as such or used as a feedstock to produce soy yogurt, fermented soymilk, tofu, and protein concentrate, among others. The greatest bioavailability of isoflavones compared to other flavonoids has recently been highlighted, and this has been explained by the relatively moderate lipophilicity of isoflavones as aglycones. The present contribution supports the use of US pretreatment of soybeans to obtain a feedstock with improved contents of isoflavones as aglycones. We have confirmed that phenolic extracts obtained from the US pretreated samples showed higher bioactivity as radical scavengers and by reducing the activation of nuclear factor kappa B (NF-κB) in a cell model, which is mediated by oxidative species. The clinical importance of NF-κB activation is derived mainly from its role in inflammatory responses. Therefore, our investigation may have a practical application in the procurement of soybean products and/or ingredients with improved functional properties related to their health benefits.
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Affiliation(s)
| | | | - Adriano Costa de Camargo
- Department of Food Science and Technology, Londrina State University, Londrina, Brazil
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Brazil
| | - Pedro Luiz Rosalen
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Brazil
| | - Severino Matias Alencar
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Elza Iouko Ida
- Department of Food Science and Technology, Londrina State University, Londrina, Brazil
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22
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Melo PF, Kalschne DL, Silva‐Buzanello RA, Amaral JS, Torquato AS, Corso MP, Falcão HG, Colla E, Ida EI, Canan C. Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14384] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Priscila F. Melo
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Daneysa L. Kalschne
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Rosana A. Silva‐Buzanello
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Joana S. Amaral
- Centro de Investigação de Montanha Instituto Politécnico de Bragança Campus de Santa Apolónia Bragança Portugal
| | - Alex S. Torquato
- Departamento de Química Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Marinês P. Corso
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Heloisa G. Falcão
- Departamento de Ciência e Tecnologia de Alimentos Centro de Ciências Agrárias Universidade Estadual de Londrina Rodovia Celso Garcia Cid Londrina 86057-970 Brazil
| | - Eliane Colla
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
| | - Elza I. Ida
- Departamento de Ciência e Tecnologia de Alimentos Centro de Ciências Agrárias Universidade Estadual de Londrina Rodovia Celso Garcia Cid Londrina 86057-970 Brazil
| | - Cristiane Canan
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Avenida Brasil, 4232, Parque Independência Medianeira 85884000 Brazil
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23
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Pereira DG, Justus A, Falcão HG, Rocha TDS, Ida EI, Kurozawa LE. Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14134] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dafne Garcia Pereira
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Ariana Justus
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | | | - Thais de Souza Rocha
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Elza Iouko Ida
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Louise Emy Kurozawa
- Department of Food Science and Technology State University of Londrina Londrina Brazil
- Department of Food Engineering University of Campinas Campinas Brazil
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24
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Correa Deza MA, Rodríguez de Olmos A, Garro MS. Solid state fermentation to obtain vegetable products bio-enriched with isoflavone aglycones using lactic cultures. Rev Argent Microbiol 2019; 51:201-207. [PMID: 30558854 DOI: 10.1016/j.ram.2018.04.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 01/25/2018] [Accepted: 04/04/2018] [Indexed: 01/31/2023] Open
Abstract
The consumption of soybean isoflavones (IS) is associated with several beneficial properties on human health. Some lactic acid bacteria possess β-glucosidase enzyme, that allows to obtain the active form of IS (aglycone). The solid state fermentation (SSF) has received great attention in the last years in order to obtain several valuable compounds. SSF, using soybean as substrate and Lactobacillus rhamnosus CRL 981 as starter, was studied in the present work. Sucrose was added into soybean paste to study the effect on the behavior of the selected strain. The development of L. rhamnosus CRL 981 through pH and recount measures, sugar intake, organic acid production, β-glucosidase activity and IS conversion were analyzed. No significant differences in growth and acidity were observed between soybean pastes with and without sucrose added, but the production of lactic acid was higher in the latter paste. The β-glucosidase activity was detected in both pastes and the complete hydrolysis of IS at 12h of fermentation was observed. Also, this strain was able to increase the free amino acids in soybean paste. SSF, using soybean as substrate and L. rhamnosus CRL 981 as starter culture, is an alternative process to obtain a soybean product bio-enriched in active IS with attractive nutritional characteristics.
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Affiliation(s)
| | | | - Marisa Selva Garro
- Centro de Referencia para Lactobacilos (CERELA-CONICET) San Miguel de Tucumán, Tucumán, Argentina.
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25
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Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00060-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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26
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Yang R, Jiang Y, Xiu L, Huang J. Effect of chitosan pre-soaking on the growth and quality of yellow soybean sprouts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1596-1603. [PMID: 30187475 DOI: 10.1002/jsfa.9338] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 08/26/2018] [Accepted: 08/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Soybeans are popularly known as a healthy food in many Asian countries and are mostly consumed as sprouts. The present study aimed to investigate the potential applications of chitosan as a natural growth regulator of soybean sprouts, as well as to determine the variation and composition of nutrients and anti-nutrients of soybean sprouts pre-soaked in different concentrations of chitosan solutions. RESULTS The hypocotyl length and fresh weight of the soybean sprouts could be positively affected by chitosan treatment. The content changes of bioactive products in chitosan-soaked soybean sprouts were dependent on the concentration of chitosan and germination time. Additionally, the lowest phytic acid content was observed in 8 g kg-1 chitosan-treated soybean sprouts, and the phytic acid content values after 5 days of germination was 1.56 g kg-1 , which was decreased by 79.0% compared to the value in ungerminated soybean. CONCLUSION Chitosan pre-soaking can increase the hypocotyl length and fresh weight of soybean sprouts and also positively effect the content of bioactive products in sprouts, whereas phytic acid can be partially removed, thereby leading to the enhancement of product quality. Chitosan pre-soaking is an alternative technology for the production of low-cost functional foods, where the dose of chitosan is a key factor. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rui Yang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Yu Jiang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Lili Xiu
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Jianying Huang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
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27
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Guimarães RM, Pimentel TC, de Rezende TAM, Silva JDS, Falcão HG, Ida EI, Egea MB. Gluten-free bread: effect of soy and corn co-products on the quality parameters. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03261-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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28
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Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chem 2019; 271:274-283. [PMID: 30236677 DOI: 10.1016/j.foodchem.2018.07.188] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 04/22/2018] [Accepted: 07/25/2018] [Indexed: 01/22/2023]
Abstract
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature (X3) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity. All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged. For the fermentation by Aspergillus oryzae, all the function responses were influenced by X2 and X3 and were independent of the X1. Estimated optimum conditions were found as x1 = 6.0, x2 = 1:1, and x3 = 30 °C for both fungi. Achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Meg da Silva Fernandes
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil.
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29
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Moreira AA, Ferreira ACV, Silva JBD, Ribeiro MLL. Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.24318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract Sugarcane bagasse from agro-industrial residues was autoclaved at 121 °C for 15 min, treated with 2% NaOH and activated with 2.5% glutaraldehyde for the immobilization of soybean β-glucosidase. Scanning electron microscopy, energy dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy characterized and confirmed the immobilization of the β-glucosidase on the sugarcane bagasse. The immobilization efficiency was influenced by the type of bagasse modification and was 99% at maximum. The optimum immobilization conditions were 1 mg mL-1 protein, pH 7.0, 2.5% glutaraldehyde, 110 rpm and 8 h of incubation at 4 °C. The immobilized system could be reused for 15 cycles without the complete loss of activity. The thermal stability indicated a residual activity of 15% after 180 min incubation at 70 °C. The conversion efficiency of glucosides to aglycones in commercial soymilk by β-glucosidase immobilized on sugarcane bagasse was evaluated and the total aglycone content increased by 23.8% after incubation at 50 °C for 120 min.
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30
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Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI. Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time. Food Chem 2018; 269:404-412. [PMID: 30100452 DOI: 10.1016/j.foodchem.2018.07.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/11/2018] [Accepted: 07/03/2018] [Indexed: 11/27/2022]
Abstract
Ultrasound may convert conjugated isoflavones into their corresponding aglycones, the best form for absorption in the human body. However, ultrasound may also influence the activity of endogenous β-glucosidase. Therefore, the present work evaluated the effects of soybean ultrasound pre-treatment by applying the Box-Behnken design prior to soaking, a step that is important for industries to prepare certain soy products. Furthermore, a multi-response optimisation is provided. The best conditions for soybean ultrasound pre-treatment were established as temperature, X1 = 55 °C; exposure time, X2 = 5 min and ultrasound intensity, X3 = 19.5 W cm-2. Under these conditions, soybeans with higher contents of aglycones were obtained and β-glucosidase activity was kept as high as possible. A second experiment was conducted and confirmed that ultrasound pre-treatment results in a lower soaking time (2 h) to achieve the highest moisture content, lower hardness as well as increased content of aglycones.
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Affiliation(s)
- Heloisa Gabriel Falcão
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Cíntia Ladeira Handa
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Mariah Benine Ramos Silva
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Adriano Costa de Camargo
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Louise Emy Kurozawa
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Elza Iouko Ida
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil.
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31
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Zhang B, Yang Z, Huang W, Omedi JO, Wang F, Zou Q, Zheng J. Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties. Cereal Chem 2018. [DOI: 10.1002/cche.10116] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Binle Zhang
- State Key Laboratory of Food Science and Technology, the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research Jiangnan University Wuxi China
| | - Zixuan Yang
- State Key Laboratory of Food Science and Technology, the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research Jiangnan University Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research Jiangnan University Wuxi China
| | - Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research Jiangnan University Wuxi China
| | - Feng Wang
- MagiBake International Inc. Wuxi Jiangsu China
| | - Qibo Zou
- MagiBake International Inc. Wuxi Jiangsu China
| | - Jianxin Zheng
- Institute of Food and Bioengineering South China University of Technology Guangzhou Guangdong China
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Morales-de la Peña M, Martín-Belloso O, Welti-Chanes J. High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. ULTRASONICS SONOCHEMISTRY 2018; 49:154-160. [PMID: 30077475 DOI: 10.1016/j.ultsonch.2018.07.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/13/2018] [Accepted: 07/30/2018] [Indexed: 06/08/2023]
Abstract
Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100%), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3-62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100 mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30 °C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.
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Affiliation(s)
- M Morales-de la Peña
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico.
| | - O Martín-Belloso
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico; University of Lleida, Department of Food Technology - Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - J Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico
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Yoshiara LY, Madeira TB, de Camargo AC, Shahidi F, Ida EI. Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans ( Glycine max L. Merril) and Recovery of Isoflavone Aglycones. Foods 2018; 7:E110. [PMID: 30011817 PMCID: PMC6068559 DOI: 10.3390/foods7070110] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 07/10/2018] [Accepted: 07/12/2018] [Indexed: 12/13/2022] Open
Abstract
Epicotyls from germinated soybeans (EGS) have great potential as sources of endogenous β-glucosidase. Furthermore, this enzyme may improve the conversion of isoflavones into their corresponding aglycones. β-Glucosidase may also increase the release of aglycones from the cell wall of the plant materials. Therefore, the aim of this work was to optimize both the extraction of β-glucosidase from EGS and to further examine its application in defatted soybean cotyledon to improve the recovery of aglycones, which were evaluated by ultra-high performance liquid chromatography (UHPLC). A multistep optimization was carried out and the effects of temperature and pH were investigated by applying a central composite design. The linear effect of pH and the quadratic effect of pH and temperature were significant for the extraction of β-glucosidase and recovery aglycones, respectively. Optimum extraction of β-glucosidase from EGS occurred at 30 °C and pH 5.0. Furthermore, the maximum recovery of aglycones (98.7%), which occurred at 35 °C and pH 7.0⁻7.6 during 144 h of germination, increased 8.5 times with respect to the lowest concentration. The higher bioaccessibility of aglycones when compared with their conjugated counterparts is well substantiated. Therefore, the data provided in this contribution may be useful for enhancing the benefits of soybean, their products, and/or their processing by-products.
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Affiliation(s)
- Luciane Yuri Yoshiara
- Food Science Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil.
| | - Tiago Bervelieri Madeira
- Chemistry Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil.
| | - Adriano Costa de Camargo
- Food Science Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil.
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Elza Iouko Ida
- Food Science Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil.
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Silva FDO, Miranda TG, Justo T, Frasão BDS, Conte-Junior CA, Monteiro M, Perrone D. Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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36
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Eom SJ, Hwang JE, Kim HS, Kim KT, Paik HD. Anti-inflammatory and cytotoxic effects of ginseng extract bioconverted by Leuconostoc mesenteroides
KCCM 12010P isolated from kimchi. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13713] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Su Jin Eom
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Korea
| | - Ji Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Korea
| | - Hyun Suk Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Korea
| | - Kee-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Korea
- Bio/Molecular Informatics Center; Konkuk University; Seoul 05029 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Korea
- Bio/Molecular Informatics Center; Konkuk University; Seoul 05029 Korea
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Cui ML, Yang HY, He GQ. Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by Ganoderma lucidum. J Zhejiang Univ Sci B 2017; 18:1101-1112. [PMID: 29204990 PMCID: PMC5742293 DOI: 10.1631/jzus.b1700189] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Accepted: 06/08/2017] [Indexed: 12/15/2022]
Abstract
Soybean isoflavones have been one of the potential preventive candidates for antitumor research in recent years. In this paper, we first studied the transformation of soybean isoflavones with the homogenized slurry of Ganoderma lucidum. The resultant transformed products (TSI) contained (703.21±4.35) mg/g of genistein, with transformed rates of 96.63% and 87.82% of daidzein and genistein, respectively, and TSI also could enrich the bioactive metabolites of G. lucidum. The antitumor effects of TSI on human colorectal cancer cell line HTL-9, human breast cancer cell line MCF-7, and human immortalized gastric epithelial cell line GES-1 were also studied. The 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) assay showed that TSI could dramatically reduce the viability rates of HTL-9 cells and MCF-7 cells without detectable cytotoxicity on GES-1 normal cells when the TSI concentration was lower than 100 μg/ml. With 100 μg/ml of TSI, HTL-9 cells were arrested in the G1 phase, and late-apoptosis was primarily induced, accompanied with partial early-apoptosis. TSI could induce primarily early-apoptosis by arresting cells in the G1 phase of MCF-7 cells. For HTL-9 cells, Western-blot and reverse-transcriptase polymerase chain reaction (RT-PCR) analysis showed that TSI (100 μg/ml) can up-regulate the expression of Bax, Caspase-3, Caspase-8, and cytochrome c (Cyto-c), indicating that TSI could induce cell apoptosis mainly through the mitochondrial pathway. In addition, the expression of p53 was up-regulated, while the expression of Survivin and nuclear factor κB (NF-κB) was down-regulated. All these results showed that TSI could induce apoptosis of HTL-9 cells by the regulation of multiple apoptosis-related genes.
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Affiliation(s)
- Mei-lin Cui
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Huan-yi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China
| | - Guo-qing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China
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38
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da Silva Fernandes M, Sanches Lima F, Rodrigues D, Handa C, Guelfi M, Garcia S, Ida EI. Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation. Food Chem 2017; 229:373-380. [DOI: 10.1016/j.foodchem.2017.02.095] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 01/31/2017] [Accepted: 02/18/2017] [Indexed: 01/24/2023]
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39
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Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.028] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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40
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Wang L, Bei Q, Wu Y, Liao W, Wu Z. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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41
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Ivanišová E, Rajtar M, Tokár M, Frančáková H, Dráb Š, Kluz M, Kačániová M. Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates. POTRAVINARSTVO 2017. [DOI: 10.5219/722] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components. The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat) fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus). In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight). Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight), total flavonoids (1.65 mg QE per g of dry weight) and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight). In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g), proteins (highest value in buckwheat 28.47 ±1.24%), ash (highest value in sorghum 2.74 ±0.08%) and fat (highest value in corn 4.89 ±0.03%) with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.
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42
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Conversion/degradation of isoflavones and color alterations during the drying of okara. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter. Food Sci Biotechnol 2016; 25:1399-1405. [PMID: 30263422 DOI: 10.1007/s10068-016-0218-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2016] [Revised: 07/16/2016] [Accepted: 07/17/2016] [Indexed: 01/28/2023] Open
Abstract
The bioactivity of soymilk was enhanced by fermentation with three strains of β-glucosidaseproducing Bacillus subtilis for 36 h at 37oC. The results indicated that protease, cellulase, and β-glucosidase activities were significantly (p<0.05) increased with increasing fermentation time. In addition, the amino-type nitrogen content in B. subtilis-fermented soymilk was increased to 121.1-140.7 mg% after 36 h of fermentation. Among the isoflavones in soymilk, the contents of β-glucosides or acetyl-glucosides were decreased, while aglycone content was increased by fermentation. In particular, the soymilk fermented with B. subtilis HJ18-9 had highest β-glucosidase activity and the largest increase in aglycone content. The total aerobic and anaerobic cell counts were increased with increasing fermentation time. Therefore, this study suggests that soy beverages fermented with β-glucosidase-producing B. subtilis have the potential to enhance the health and nutritional status of consumers.
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44
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Production of β-glucosidase from wheat bran and glycerol by Aspergillus niger in stirred tank and rotating fibrous bed bioreactors. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.07.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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45
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Tracking isoflavones in whole soy flour, soy muffins and the plasma of hypercholesterolaemic adults. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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46
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Handa CL, de Lima FS, Guelfi MFG, Georgetti SR, Ida EI. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design. Food Chem 2016; 197:175-84. [PMID: 26616938 DOI: 10.1016/j.foodchem.2015.10.124] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 09/30/2015] [Accepted: 10/25/2015] [Indexed: 01/02/2023]
Abstract
A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water:ethanol:methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5:0.375:0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water:ethanol ratio of 0.5:0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
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47
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Andrade JC, Mandarino JMG, Kurozawa LE, Ida EI. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem 2016; 194:1095-101. [PMID: 26471658 DOI: 10.1016/j.foodchem.2015.08.115] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 07/14/2015] [Accepted: 08/27/2015] [Indexed: 11/26/2022]
Abstract
The aim of this paper was to evaluate the effect of the thermal treatment of whole soybean flour (WSF) on the conversion of isoflavones and the inactivation of trypsin inhibitors. Soybeans were ground and whole soybean flour was obtained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 150 and 200°C according to a 3(2) experimental design. The response functions were taken to be the contents of different isoflavone forms and the residual activity of trypsin inhibitors. The thermal treatment in the oven altered the content and profile of the different isoflavones forms. At 200°C for 20min, there was a higher conversion of malonylglycosides to acetylglycosides, β-glycosides and aglycones and a significant reduction in the activity of trypsin inhibitors. Mathematical models were established to estimate the process parameters in obtaining the WSF with isoflavone conversions and reductions in trypsin inhibitor activity.
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Affiliation(s)
- J C Andrade
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil
| | - J M G Mandarino
- Brazilian Agricultural Research Corporation (Embrapa), 86051-990 Londrina City, Paraná State, Brazil
| | - L E Kurozawa
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil
| | - E I Ida
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil.
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48
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Baú TR, Garcia S, Ida EI. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production. Int J Food Sci Nutr 2015; 66:845-50. [PMID: 26460145 DOI: 10.3109/09637486.2015.1095861] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The objective of this study was to evaluate the changes in oligosaccharides and isoflavone aglycone content in soymilk during fermentation with commercial kefir culture. Soymilk was fermented with kefir culture at 25 °C for 30 h. The counts of lactic acid bacteria, Lactococcus lactis, Leuconostoc sp and yeasts; measurements of pH, acidity, α-galactosidase and β-glucosidase activity, sugar and isoflavone contents were performed at the intervals of time. In the fermented soymilk, the lactic acid bacteria counts increased from 7.6 log to 9.1 CFU g(-1), pH reached to 4.9 and lactic acid reached 0.34 g 100 g(- 1). The α-galactosidase was produced (0.016 AU g(-1)) with 100% raffinose and 92% stachyose hydrolysis being observed after the depletion of galactose, glucose and sucrose. Kefir culture produced β-glucosidase (0.0164 AU g(-1)), resulting in 100% bioconversion of glycitin and daidzin and 89% bioconversion of genistin into the corresponding aglycones. The fermented soymilk presented 1.67 μmol g(-1) of daidzein, 0.28 μmol g(-1) of glicitein and 1.67 μmol g (-1) of genistein.
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Affiliation(s)
- T R Baú
- a Department of Food Science and Technology , Londrina State University , Londrina City , Parana State , Brazil
| | - S Garcia
- a Department of Food Science and Technology , Londrina State University , Londrina City , Parana State , Brazil
| | - E I Ida
- a Department of Food Science and Technology , Londrina State University , Londrina City , Parana State , Brazil
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49
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Baú T, Ida E. Soymilk processing with higher isoflavone aglycone content. Food Chem 2015; 183:161-8. [DOI: 10.1016/j.foodchem.2015.03.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 01/28/2015] [Accepted: 03/10/2015] [Indexed: 11/24/2022]
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50
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Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food. Journal of Food Science and Technology 2015; 52:8228-35. [PMID: 26604398 DOI: 10.1007/s13197-015-1903-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2015] [Accepted: 06/03/2015] [Indexed: 12/19/2022]
Abstract
In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K2 and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of B. subtilis and R. oligosporus. The evolved sequence of microbes inoculation tended towards significantly (p < 0.5) higher enzymes levels (126.16 ± 2.23 IU/mg lipase, 36.52 ± 1.25 IU/mg phytase and 8.52 ± 1.12 IU/mg β-glucosidase); maximum menaquinone-7 production (9.3 ± 1.27 μg/g); and isoflavone content (84.64 ± 1.97 % daidzein, 99.29 ± 0.86 % genistein, 96.42 ± 1.32 % glycitein) after 72 h of solid-state fermentation. The study showed that co-fermentation of soybean with different microbes in a particular sequence can enhance nutritional value batter than the mono-culture fermentation due to the positive correlation between enzymes (lipase, phytase, β-glucosidase) levels, menaquinone-7 and soy isoflavones content.
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