1
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Taha HAIM, Agamy NFM, Soliman TN, Younes NM, El-Enshasy HA, Darwish AMG. Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification. PeerJ 2024; 12:e17007. [PMID: 38584941 PMCID: PMC10998632 DOI: 10.7717/peerj.17007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 02/05/2024] [Indexed: 04/09/2024] Open
Abstract
Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.
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Affiliation(s)
- Heba A. I. M. Taha
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Neveen F. M. Agamy
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Tarek N. Soliman
- Department of Dairy Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Nashwa M. Younes
- Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, Johor, Malaysia
- Universiti Teknologi Malaysia, Johor, Malaysia
- City of Scientific Research and Technology Applications, Alexandria, Borg El Arab, Egypt
| | - Amira M. G. Darwish
- Faculty of Industrial and Energy Technology, Borg Al Arab Technological University BATU, Alexandria, Borg El Arab, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Borg El Arab, Egypt
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2
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Rudrapal M, Rakshit G, Singh RP, Garse S, Khan J, Chakraborty S. Dietary Polyphenols: Review on Chemistry/Sources, Bioavailability/Metabolism, Antioxidant Effects, and Their Role in Disease Management. Antioxidants (Basel) 2024; 13:429. [PMID: 38671877 PMCID: PMC11047380 DOI: 10.3390/antiox13040429] [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: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Polyphenols, as secondary metabolites ubiquitous in plant sources, have emerged as pivotal bioactive compounds with far-reaching implications for human health. Plant polyphenols exhibit direct or indirect associations with biomolecules capable of modulating diverse physiological pathways. Due to their inherent abundance and structural diversity, polyphenols have garnered substantial attention from both the scientific and clinical communities. The review begins by providing an in-depth analysis of the chemical intricacies of polyphenols, shedding light on their structural diversity and the implications of such diversity on their biological activities. Subsequently, an exploration of the dietary origins of polyphenols elucidates the natural plant-based sources that contribute to their global availability. The discussion extends to the bioavailability and metabolism of polyphenols within the human body, unraveling the complex journey from ingestion to systemic effects. A central focus of the review is dedicated to unravelling the antioxidant effects of polyphenols, highlighting their role in combating oxidative stress and associated health conditions. The comprehensive analysis encompasses their impact on diverse health concerns such as hypertension, allergies, aging, and chronic diseases like heart stroke and diabetes. Insights into the global beneficial effects of polyphenols further underscore their potential as preventive and therapeutic agents. This review article critically examines the multifaceted aspects of dietary polyphenols, encompassing their chemistry, dietary origins, bioavailability/metabolism dynamics, and profound antioxidant effects. The synthesis of information presented herein aims to provide a valuable resource for researchers, clinicians, and health enthusiasts, fostering a deeper understanding of the intricate relationship between polyphenols and human health.
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Affiliation(s)
- Mithun Rudrapal
- Department of Pharmaceutical Sciences, School of Biotechnology and Pharmaceutical Sciences, Vignan’s Foundation for Science, Technology & Research (Deemed to be University), Guntur 522213, India
| | - Gourav Rakshit
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
| | - Ravi Pratap Singh
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
| | - Samiksha Garse
- School of Biotechnology and Bioinformatics, D Y Patil Deemed to be University, Navi Mumbai 400614, India;
| | - Johra Khan
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Al Majmaah 11952, Saudi Arabia;
| | - Soumi Chakraborty
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi 835215, India; (G.R.); (R.P.S.); (S.C.)
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3
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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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Kim DH, Kim SA, Jo NG, Bae JH, Nguyen MT, Jo YM, Han NS. Phenotypic and genomic analyses of bacteriocin-producing probiotic Enterococcus faecium EFEL8600 isolated from Korean soy-meju. Front Microbiol 2023; 14:1237442. [PMID: 37731927 PMCID: PMC10507247 DOI: 10.3389/fmicb.2023.1237442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/18/2023] [Indexed: 09/22/2023] Open
Abstract
Enterococcus faecium is a prevalent species found in fermented soybean products, known for its contributions to flavor development and inhibition of pathogenic microorganisms during fermentation. This study aims to provide comprehensive phenotypic and genomic evidence supporting the probiotic characteristics of E. faecium EFEL8600, a bacteriocin-producing strain isolated from Korean soy-meju. Phenotypic analysis revealed that EFEL8600 produced a peptide with inhibitory activity against Listeria monocytogenes, estimated to be 4.6 kDa, corresponding to the size of enterocins P or Q. Furthermore, EFEL8600 exhibited probiotic traits, such as resilience in gastrointestinal conditions, antioxidant and anti-inflammatory activities, and protection of the intestinal barrier. Safety assessments demonstrated no hemolytic and bile salt deconjugation activities. Genomic analysis revealed the presence of several genes associated with probiotic characteristics and bacteriocin production, while few deleterious genes with a low likelihood of expression or transferring were detected. Overall, this study highlights E. faecium EFEL8600 as a potent anti-listeria probiotic strain suitable for use as a starter culture in soymilk fermentation, providing potential health benefits to consumers.
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Affiliation(s)
| | | | | | | | | | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea
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Letizia F, Fratianni A, Cofelice M, Testa B, Albanese G, Di Martino C, Panfili G, Lopez F, Iorizzo M. Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95. Antioxidants (Basel) 2023; 12:1442. [PMID: 37507980 PMCID: PMC10376881 DOI: 10.3390/antiox12071442] [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: 06/05/2023] [Revised: 07/13/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present study, soymilk was fermented with Lactiplantibacillus plantarum LP95 at 37 °C, without the use of stabilizers as well as thickeners and acidity regulators. We evaluated the antioxidant capacity of fermented soymilk along with its enrichment in aglycone isoflavones. The conversion of isoflavone glucosides to aglycones (genistein, glycitein, and daidzein) was analyzed together with antioxidant activity (ABTS) measurements, lipid peroxidation measurements obtained by a thiobarbituric acid reactive substance (TBARS) assay, and apparent viscosity measurements. From these investigations, soymilk fermentation using Lp. plantarum LP95 as a starter significantly increased isoflavones' transformation to their aglycone forms. The content of daidzein, glycitein, and genistein increased after 24 h of fermentation, reaching levels of 48.45 ± 1.30, 5.10 ± 0.16, and 56.35 ± 1.02 μmol/100 g of dry weight, respectively. Furthermore, the antioxidant activity increased after 6 h with a reduction in MDA (malondialdehyde). The apparent viscosity was found to increase after 24 h of fermentation, while it slightly decreased, starting from 21 days of storage. Based on this evidence, Lp. plantarum LP95 appears to be a promising candidate as a starter for fermented soymilk production.
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Affiliation(s)
- Francesco Letizia
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Alessandra Fratianni
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Martina Cofelice
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Bruno Testa
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Gianluca Albanese
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Catello Di Martino
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Gianfranco Panfili
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Francesco Lopez
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
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6
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Olías R, Delgado-Andrade C, Padial M, Marín-Manzano MC, Clemente A. An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity. Foods 2023; 12:2665. [PMID: 37509757 PMCID: PMC10379384 DOI: 10.3390/foods12142665] [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: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.
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Affiliation(s)
| | | | | | | | - Alfonso Clemente
- Department of Nutrition and Sustainable Animal Production, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, San Miguel 101, Armilla, E-18100 Granada, Spain
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7
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Lee HY, Cho DY, Jung JG, Kim MJ, Jeong JB, Lee JH, Lee GY, Jang MY, Lee JH, Haque MA, Cho KM. Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang. Molecules 2023; 28:molecules28083516. [PMID: 37110750 PMCID: PMC10144870 DOI: 10.3390/molecules28083516] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/08/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (CDJ), were assessed and compared. The values of pH 5.14-5.94 and acidity 1.36-3.03%, indicated a similar level in all doenjang. The salinity was high in CDJ at 12.8-14.6%, and the protein contents (25.69-37.54 mg/g) were generally high in HDJ. Forty-three species were identified from the HDJ and CDJ. The main species were verified to be Bacillus amyloliquefaciens (B. amyloliquefaciens), B. amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus sp. and Bacillus subtilis. Comparing the ratios of isoflavone types, the HDJ has an aglycone ratio of >80%, and 3HDJ indicates a ratio of isoflavone to aglycone of 100%. In the CDJ, except 4CDJ, glycosides account for a high proportion of more than 50%. The results of antioxidant activities and DNA protection effects were variedly confirmed regardless of HDJs and CDJs. Through these results, it is judged that HDJs have a variety of bacterial species compared to CDJs, and these are biologically active and converted from glycoside to aglycone. Bacterial distribution and isoflavone contents could be used as basic data.
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Affiliation(s)
- Hee Yul Lee
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Du Yong Cho
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Jea Gack Jung
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Min Ju Kim
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Jong Bin Jeong
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Ji Ho Lee
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Ga Young Lee
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Mu Yeun Jang
- Department of Food Science, Gyeongsang National University, Naedongro 139-8, Jinju 52849, Gyeongnam, Republic of Korea
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Md Azizul Haque
- Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Kye Man Cho
- Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [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: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Lee JH, Seo EY, Lee YM. Comparative investigation on variations of nutritional components in whole seeds and seed coats of Korean black soybeans for different crop years and screening of their antioxidant and anti-aging properties. Food Chem X 2023; 17:100572. [PMID: 36845484 PMCID: PMC9944501 DOI: 10.1016/j.fochx.2023.100572] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 01/06/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
This research was conducted to demonstrate the comparisons of nutritional constituents (isoflavone; anthocyanin; protein; fatty acid; oil) and biological properties (antioxidant, anti-aging) in whole seeds and seed coats of black soybeans for crop years. Isoflavones and anthocyanins showed considerable differences in cultivars and growth years with the ranges of 794.9-4195.3 μg/g and 2.3-14.4 mg/g, while other components exhibited slight variations. In particular, malonylgenistin and cyanidin-3-O-glucoside were observed the most abundant phenolics, comprising approximately 35.5 (778.0 μg/g) and 76.7% (4.6 mg/g) of total average contents (isoflavone: 2197.8 μg/g; anthocyanin: 6.0 mg/g). Moreover, the whole seeds and seed coats displayed excellent activities in antioxidant (radical; DNA protectant), tyrosinase inhibition, and elastase inhibition. Their effects significantly occurred with dose-dependent patterns as follows: elastase (150 μg/mL) > tyrosinase (600 μg/mL) > ABTS (1500 μg/mL) > DPPH (1500 μg/mL) with higher abilities of seed coats than whole seeds. The DNA protection exhibited higher rates in seed coats with > 90% at 200 μg/mL. Natably, Socheong (isoflavone; 4182.4 μg/g) and Geomjeong 2 (anthocyanin: 10.3 mg/g) cultivars may be recommended as potential sources to the development of functional agents and new cultivars owing to their high average phenolic contents.
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Key Words
- ABTS, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)
- Acetylglycitin (PubChem CID: 53398650)
- Antioxidant
- Black soybean
- C3G, cyanidin-3-O-glucoside
- Cyanidin-3-glucoside (PubChem CID: 12303203)
- DPPH, 2,2-diphenyl-1-pycrylhydrazyl
- Daidzein (PubChem CID: 5281708)
- Daidzin (PubChem CID: 107971)
- Delphinidin-3-glucoside (PubChem CID: 443650)
- Enzyme inhibition
- Genistein (PubChem CID: 5280961)
- Genistin (PubChem CID: 5281377)
- Glycitein (PubChem CID: 5317750)
- Glycitin (PubChem CID: 187808)
- HPLC
- HPLC, high-performance liquid chromatography, D3G, delphinidine-3-O-glucoside
- Malonyldaidzin (PubChem CID: 9913968)
- Malonylgenistin (PubChem CID: 90658001)
- Malonylglycitin (PubChem CID: 23724657)
- NMR, nuclear magnetic resonance
- Nutritional component
- P3G, petunidin-3-O-glucoside
- Petunidin-3-glucoside (PubChem CID: 443651)
- Phenolic
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10
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AL Zahrani AJ, Shori AB. Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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11
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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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12
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Sharma A, Yadav M, Sharma N, Kumari A, Kaur S, Meenu M, Garg M. Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals. Food Res Int 2022; 161:111833. [DOI: 10.1016/j.foodres.2022.111833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/04/2022]
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13
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14
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Gao Y, Li D, Tian Z, Hou L, Gao J, Fan B, Wang F, Li S. Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Canaan JMM, Brasil GSP, de Barros NR, Mussagy CU, Guerra NB, Herculano RD. Soybean processing wastes and their potential in the generation of high value added products. Food Chem 2022; 373:131476. [PMID: 34731815 DOI: 10.1016/j.foodchem.2021.131476] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/18/2021] [Accepted: 10/24/2021] [Indexed: 01/22/2023]
Abstract
Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g-1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
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Affiliation(s)
- Josiane Márcia Maria Canaan
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Giovana Sant'Ana Pegorin Brasil
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
| | - Natan Roberto de Barros
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Cassamo Ussemane Mussagy
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Nayrim Brizuela Guerra
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Rondinelli Donizetti Herculano
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
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16
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Rocchetti G, Senizza B, Zengin G, Bonini P, Bontempo L, Camin F, Trevisan M, Lucini L. The Hierarchical Contribution of Organic vs. Conventional Farming, Cultivar, and Terroir on Untargeted Metabolomics Phytochemical Profile and Functional Traits of Tomato Fruits. FRONTIERS IN PLANT SCIENCE 2022; 13:856513. [PMID: 35401596 PMCID: PMC8992384 DOI: 10.3389/fpls.2022.856513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
In this work, the impact of terroir, cultivar, seasonality, and farming systems on functional traits of tomato was hierarchically investigated. Untargeted metabolomics, antioxidant capacity, colorimetric assays, and enzyme inhibition were determined. The total phenolic and carotenoid contents significantly varied between growing years, whereas an interaction between the farming system and growing year (p < 0.01) was observed for total phenolics, carotenoids, and flavonoids, and for acetylcholinesterase inhibition. Hierarchical clustering showed that geographical origin and growing year were the major contributors to the differences in phytochemical profiles. Nonetheless, supervised modeling allowed highlighting the effect of the farming system. Several antioxidants (L-ascorbic acid, α-tocopherol, and 7,3',4'-trihydroxyflavone) decreased, whereas the alkaloid emetine and phytoalexin phenolics increased under organic farming. Taken together, our findings indicate that cultivar and pedo-climatic conditions are the main determinants for the functional quality of tomato, whereas the farming system plays a detectable but hierarchically lower.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey
| | | | - Luana Bontempo
- Traceability Unit, Fondazione Edmund Mach, San Michele all’Adige, Italy
| | - Federica Camin
- Traceability Unit, Fondazione Edmund Mach, San Michele all’Adige, Italy
- Center Agriculture Food Environment, University of Trento, San Michele all’Adige, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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17
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Huang J, Qian J, Wang S, Li Y, Zhai X, Olajide TM, Shen GX, Liao X. Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean. J Food Sci 2022; 87:1009-1019. [PMID: 35122243 DOI: 10.1111/1750-3841.16014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022]
Abstract
Biofortification using inorganic selenium has become an effective strategy to enhance selenium content in crops. In the present study, the effects of selenium biofortification on the chemical composition and antioxidant capacity of black soybean (BS) during germination were studied. The contents of selenium, total sugar, vitamin C, γ-aminobutyric acid, total polyphenols, and total flavonoids in selenium biofortified germinated black soybeans (GBS-Se) significantly increased compared to germinated black soybeans (GBS). However, the contents of soluble protein, fat, and reducing sugar were decreased, while fatty acid composition was not significantly different between GBS and BS. HPLC analysis showed that 12 phenolic acids of all samples, which mainly existed in free forms. Their contents increased at low concentration of selenium and decreased along with the rise of selenium concentrations. The antioxidant activity of GBS-Se as analyzed by Pearson correlation analysis positively correlated with the accumulation of phenolic substances. Principal component analysis (PCA) showed that GBS and GBS-Se were significantly different from BS. Moreover, the physicochemical indexes of GBS showed regularly changes with increasing selenium content, and those of GBS-Se50 and GBS-Se75 were significantly different from GBS. The results provide a systematic evaluation on the effect of selenium fortification on the germination of seeds and useful information for the development of Se-enriched functional foods. PRACTICAL APPLICATION: The organic selenium black soybean (BS) produced by the germination method can be directly processed and eaten to improve human health. In addition, complexes of organic selenium, vitamin C, and γ-aminobutyric acid of germinated BS can be developed into functional substances and applied to food or health products as functional ingredient and/or natural antioxidant supplements.
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Affiliation(s)
- Junyi Huang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Jiana Qian
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Shanshan Wang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Yingqiu Li
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Xiaolin Zhai
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Tosin Michael Olajide
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai, China
| | - Garry X Shen
- Department of Internal Medicine, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Xianyan Liao
- School of Life Sciences, Shanghai University, Shanghai, China
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18
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Liu C, Wang X, Chen H, Xia H, Tu B, Li Y, Zhang Q, Liu X. Nutritional quality of different potassium efficiency types of vegetable soybean as affected by potassium nutrition. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Pot experiments were conducted in 2017, 2019, and 2020 to examine the effects of potassium nutrition on the nutritional components of vegetable soybeans with different K efficiency at immature and mature stages. Two vegetable soybean varieties with higher K efficiency and two varieties with lower K efficiency were studied in the low available K soil under the condition of no K and normal K fertilization. The results indicated that almost all nutritional components in vegetable soybean were affected by K, genotypes, inter-annual differences, and their interactions. In general, no K fertilization increased protein and amino acid concentrations but decreased oil, soluble sugar, sucrose, K, Mg, and Fe concentrations in immature and mature vegetable soybean. The sensitivity of nutritional components to K nutrition differed among varieties. For instance, K high-efficiency varieties generally exhibited higher protein and amino acid concentrations without K application. K high-efficiency vegetable soybeans are low-K tolerance varieties to isoflavones. The results of this study provide insights for high yield and quality vegetable soybean breeding against soil K deficiency.
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19
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Li X, Meenu M, Xu B. Recent Development in Bioactive Compounds and Health Benefits of Kumquat Fruits. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Xunhan Li
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, China
| | - Maninder Meenu
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, China
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20
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Zhang Y, Chang SK. Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Qu S, Kwon SJ, Duan S, Lim YJ, Eom SH. Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing. Molecules 2021; 26:7471. [PMID: 34946553 PMCID: PMC8708307 DOI: 10.3390/molecules26247471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in the isoflavone profiles of immature and mature soybeans. In the malonylglycoside forms of isoflavone, their deglycosylation was more severe after wet-heating than after dry-heating regardless of the soybean maturity. The malonyl forms of isoflavones in the immature seeds were drastically degraded after a short wet-heating process. In the acetylglycoside forms of isoflavone, dry-heating produced relatively low amounts of the acetyl types in the immature soybeans compared with those in the mature soybeans. These results were explained by the content of acetyldaidzin being relatively less changed after dry-heating immature soybeans but increasing four to five times in the mature soybeans. More of the other types of acetylglycoside were produced by dry-heating soybeans regardless of their maturity. Acetylgenistin in wet-heating was a key molecule because its content was unchanged in the immature soybeans during processing but increased in the mature soybeans. This determined the total acetylglycoside content after wet-heating. In contrast, most of the acetyl forms of isoflavone were produced after 90 to 120 min of dry-heating regardless of the seed maturity. It can be suggested that the pattern of isoflavone conversion was significantly affected by the innate water content of the seeds, with a lower water content in the mature soybeans leading to the greater production of acetyl isoflavones regardless of the processing method even if only applied for a relatively short time. The results suggested that the isoflavone conversion in the immature soybeans mainly follows the wet-heating process and can be promoted in the application of stronger processing.
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Affiliation(s)
- Shanshan Qu
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Soon Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea;
| | - Shucheng Duan
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - You Jin Lim
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Seok Hyun Eom
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
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22
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Meenu M, Kurade C, Neelapu BC, Kalra S, Ramaswamy HS, Yu Y. A concise review on food quality assessment using digital image processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Han I, Na S. Health‐promoting effect of tofus prepared with mung bean and soybean. Cereal Chem 2021. [DOI: 10.1002/cche.10469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Inhwa Han
- Department of Food and Nutrition Kwangju Women's University Gwangju Korea
| | - Sumi Na
- Department of Food and Nutrition Kwangju Women's University Gwangju Korea
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24
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Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut ( Arachis hypogaea Linn.) from China. Antioxidants (Basel) 2021; 10:antiox10111714. [PMID: 34829585 PMCID: PMC8614862 DOI: 10.3390/antiox10111714] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, trans-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and trans-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.
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25
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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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26
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de Paulo Farias D, de Araújo FF, Neri-Numa IA, Pastore GM. Antidiabetic potential of dietary polyphenols: A mechanistic review. Food Res Int 2021; 145:110383. [PMID: 34112386 DOI: 10.1016/j.foodres.2021.110383] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/26/2021] [Accepted: 05/02/2021] [Indexed: 12/13/2022]
Abstract
Diabetes is a metabolic disorder that has caused enormous harm to the public health worldwide. In this study, we evaluated the potential of phenolic compounds on diabetes management, addressing their mechanisms of action, in addition to discussing the digestion, absorption, metabolism, bioavailability, and toxic effects of these compounds. The intake of phenolic compounds can play a fundamental role on diabetes management, since they can reduce blood glucose levels, oxidative stress, protein glycation, inhibit the activity of dipeptidyl peptidase - IV and other key enzymes related to carbohydrate metabolism, activate various biochemical pathways to improve pancreatic β-cell functions, increase insulin secretion, and improve insulin resistance. In this way, they can be considered a potential strategy in the development of pharmaceutical approaches that aim to reduce complications resulting from the progression of this metabolic pathology.
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Affiliation(s)
- David de Paulo Farias
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Fábio Fernandes de Araújo
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Iramaia Angélica Neri-Numa
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
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27
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Kim IS, Kim CH, Yang WS. Physiologically Active Molecules and Functional Properties of Soybeans in Human Health-A Current Perspective. Int J Mol Sci 2021; 22:4054. [PMID: 33920015 PMCID: PMC8071044 DOI: 10.3390/ijms22084054] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/10/2021] [Accepted: 04/12/2021] [Indexed: 12/15/2022] Open
Abstract
In addition to providing nutrients, food can help prevent and treat certain diseases. In particular, research on soy products has increased dramatically following their emergence as functional foods capable of improving blood circulation and intestinal regulation. In addition to their nutritional value, soybeans contain specific phytochemical substances that promote health and are a source of dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, and phytic acid, while serving as a trypsin inhibitor. These individual substances have demonstrated effectiveness in preventing chronic diseases, such as arteriosclerosis, cardiac diseases, diabetes, and senile dementia, as well as in treating cancer and suppressing osteoporosis. Furthermore, soybean can affect fibrinolytic activity, control blood pressure, and improve lipid metabolism, while eliciting antimutagenic, anticarcinogenic, and antibacterial effects. In this review, rather than to improve on the established studies on the reported nutritional qualities of soybeans, we intend to examine the physiological activities of soybeans that have recently been studied and confirm their potential as a high-functional, well-being food.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bio-resource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | - Cheorl-Ho Kim
- Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Gyunggi-Do 16419, Korea
- Samsung Advanced Institute of Health Science and Technology, Gyunggi-Do 16419, Korea
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28
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Han H, Choi JK, Park J, Im HC, Han JH, Huh MH, Lee YB. Recent innovations in processing technologies for improvement of nutritional quality of soymilk. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893824] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hwana Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Kwon Choi
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Joheun Park
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Hae Cheon Im
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Heum Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Moon Haeng Huh
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
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