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Chalella Mazzocato M, Jacquier JC. Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes. Foods 2024; 13:2127. [PMID: 38998633 PMCID: PMC11241248 DOI: 10.3390/foods13132127] [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: 05/22/2024] [Revised: 06/27/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis-Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses.
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Affiliation(s)
- Marcella Chalella Mazzocato
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin (UCD), Belfield, D04 V1W8 Dublin, Ireland
| | - Jean-Christophe Jacquier
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin (UCD), Belfield, D04 V1W8 Dublin, Ireland
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Batista D, Chiocchetti GDME, Macedo JA. Effect of Enzymatic Biotransformation on the Hypotensive Potential of Red Grape Pomace Extract. Foods 2023; 12:4109. [PMID: 38002167 PMCID: PMC10670604 DOI: 10.3390/foods12224109] [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: 10/05/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Hypertension is a widespread health risk, affecting over a billion people and causing 9 million deaths per year. The Renin-Angiotensin-Aldosterone System (RAAS) is a primary target for hypertension treatment, and it is primarily treated through drugs that inhibit the Angiotensin I-Converting Enzyme (ACE). In addition to pharmacological treatment, various plants are recommended in traditional medicine for blood pressure regulation. This study aimed to produce high-phenolic-content extracts with and without enzymatic assistance from red grape pomace and evaluate their antioxidant capacity and ACE inhibitory potential. The total phenolic content (TPC) was measured, and phenolic identification was performed using HPLC analysis. In addition, the antioxidant capacity and anti-hypertensive potential were determined via in vitro assays. There was no statistical difference in the TPC antioxidant capacity between the extraction methods. Otherwise, when considering the extraction yield, the enzymatic process recovered around 70% more phenolic compounds from the pomace, and the phenolic profile was changed. Enzymatic assistance also significantly increased the ACE inhibitory potential in the grape pomace extract. This study demonstrates the viability of upcycling grape pomace to obtain bioactive compounds and to reduce their environmental impact, and highlights the influence of the enzymatic extraction on the hypotensive potential of the extract.
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Affiliation(s)
- Daniel Batista
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (G.d.M.e.C.); (J.A.M.)
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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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Bezerra PHA, Stocco B, Bianchi CI, Bianchini F, Figueiredo SA, Fonseca MJV, Torqueti MR. Soybean extract modified by Aspergillus awamori stimulates a greater collagen-I synthesis in the intracellular matrix of human fibroblasts. J Cosmet Dermatol 2022; 21:1243-1250. [PMID: 33969632 DOI: 10.1111/jocd.14208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/08/2021] [Accepted: 04/30/2021] [Indexed: 11/29/2022]
Abstract
Aglycone isoflavones are estrogen-like bioactive compounds found in low amounts in soybean, which are increased by biotransformation processes. This study investigated two biotransformation processes of soybean extracts with Aspergillus awamori fungus, evaluating aglycone content and capability of stimulation of collagen-I deposition. Isoflavones were quantified via HPLC; cytotoxicity of biotransformed extracts toward mouse and human fibroblasts was evaluated via NRU and apoptosis/necrosis assays; and collagen-I deposition was measured through Western blot, immunofluorescence, and immunoassay. BSE-2 was the biotransformed soybean extract with the highest aglycone content and did not decrease viability or demonstrated cytotoxicity to either L929 or HDFa cells. BSE-2, at the optimal concentration of 1.33 μg/mL, increased substantially collagen-I amount in HDFa intracellular matrix compared to non-biotransformed soybean extract (NBSE) and immunoassay demonstrated that the extracellular deposition was mostly inhibited by BSE-2 concentrations, except at 1.33 μg/mL. Hence, biotransformed soybean extract by the enzymatic filtrate of Aspergillus awamori fungus demonstrated a high nutricosmetic potential, showing safeness and effective collagen-I augmentation.
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Affiliation(s)
- Patrícia Heloise Alves Bezerra
- Laboratory of Clinical Cytology, Department of Clinical Analyses, Toxicology and Food Science. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, SP, Brazil
| | - Bianca Stocco
- Laboratory of Clinical Cytology, Department of Clinical Analyses, Toxicology and Food Science. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, SP, Brazil
| | - Caroline Inácio Bianchi
- Laboratory of Clinical Cytology, Department of Clinical Analyses, Toxicology and Food Science. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, SP, Brazil
| | - Francine Bianchini
- Laboratory of Clinical Cytology, Department of Clinical Analyses, Toxicology and Food Science. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, SP, Brazil
| | - Sônia Aparecida Figueiredo
- Laboratory of Photochemoprotection, Department of Pharmaceutical Sciences. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirão Preto, SP, Brazil
| | - Maria José Vieira Fonseca
- Laboratory of Photochemoprotection, Department of Pharmaceutical Sciences. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirão Preto, SP, Brazil
| | - Maria Regina Torqueti
- Laboratory of Clinical Cytology, Department of Clinical Analyses, Toxicology and Food Science. School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, SP, Brazil
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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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Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk. Appl Microbiol Biotechnol 2020; 104:10019-10031. [DOI: 10.1007/s00253-020-10986-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/18/2020] [Accepted: 10/26/2020] [Indexed: 12/20/2022]
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Molecular mechanisms of polysaccharides from Ziziphus jujuba Mill var. spinosa seeds regulating the bioavailability of spinosin and preventing colitis. Int J Biol Macromol 2020; 163:1393-1402. [DOI: 10.1016/j.ijbiomac.2020.07.229] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/15/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022]
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Hiramatsu EY, de Ávila ARA, Gênova VM, de Queirós LD, Macedo GA, Martins IM, Macedo JA. Biotransformation processes in soymilk isoflavones to enhance anti-inflammatory potential in intestinal cellular model. J Food Biochem 2020; 44:e13149. [PMID: 31960461 DOI: 10.1111/jfbc.13149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 12/18/2019] [Accepted: 12/27/2019] [Indexed: 12/26/2022]
Abstract
The present study investigated, in in vitro cellular model, the modulation of intestinal inflammation by biotransformed soymilk with tannase and probiotic strains. The ability to reduce the generation of intracellular reactive oxygen species (ROS) and the antioxidant power of soy extracts were also evaluated. The results showed changes in isoflavones profile after biotransformation processes, with a significative enhancement in aglycones content. Reduction in intracellular ROS production and improvement in antioxidant capacity were observed. Anti-inflammatory responses in Caco-2 cells were also expressive. A significative decrease in interleukin 8 (IL-8) level was detected for all biotransformed samples, especially for extracts with tannase. The biotransformed soy extracts by tannase have a great potential to improve health conditions, defending the intestinal cells of oxidative damage, and acting as a possible adjuvant in inflammatory process. PRACTICAL APPLICATIONS: Soy isoflavones have been explored owing to health benefits. Only glycosylated forms are found in high concentrations in soybeans. So, microbial and enzymatic biotransformation processes aiming to increase aglycones and metabolites appear as an attractive option to enlarge the bioactivity of soy products. The present study showed a positive impact of biotransformed soymilk on antioxidant defenses systems and modulation of intestinal inflammation and could act as a nutraceutical agent.
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Affiliation(s)
- Erika Yumi Hiramatsu
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Vanize Martins Gênova
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Lívia Dias de Queirós
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Gabriela Alves Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Isabela Mateus Martins
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Juliana Alves Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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de Ávila ARA, de Queirós LD, Ueta TM, Macedo GA, Macedo JA. Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic. J Food Biochem 2019; 43:e12850. [PMID: 31353709 DOI: 10.1111/jfbc.12850] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 02/14/2019] [Accepted: 03/08/2019] [Indexed: 01/18/2023]
Abstract
The present study aimed to investigate, in in vitro assays, the antilipogenic and antiinflammatory potential as well as the antioxidant capacity of biotransformed soymilk by tannase and β-glycosidase enzymes. The results showed a significant enhancement of the antioxidant capacity, especially by biotransformed soymilk with free tannase (SFT), corresponding to an increase of 2.3 and 1.25 times by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays, respectively. The lipid accumulation reduction by 3T3-L1 adipocytes assay was not significant. However, the antiinflammatory responses were expressive. In lipopolysaccharide-stimulated RAW 264.7 macrophages, SFT reduced around 37 times TNF-α expression at the highest tested concentration of the sample. Other inflammatory parameters, as IL-6 and nitric oxide, were no longer detected when the cells were treated with SFT and soymilk with immobilized enzymes, respectively. The biotransformed soy extracts with tannase have great potential to act as a nutraceutical, protecting the cells against oxidative damage and helping maintain health under inflammatory stress. PRACTICAL APPLICATIONS: Soy isoflavones have been associated with several beneficial effects on human health, including inhibition capacity of lipid accumulation in adipocytes, antiinflammatory properties, and antioxidant potential. However, the isoflavones bioavailability differs among their chemical forms, and studies have shown that the higher health benefits are conferred by aglycones and their metabolites, such as equol, compared to the other forms. For this reason, the enrichment of isoflavone aglycones and metabolites in soy-based products has attracted growing attention. The present study was focused on developing a bioprocess able to produce a rich extract with soy isoflavones metabolites, with increased bioactive potential for application as a functional ingredient or a nutraceutical.
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Affiliation(s)
| | - Lívia Dias de Queirós
- Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, Campinas, Brazil
| | - Tatiane Mayumi Ueta
- Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, Campinas, Brazil
| | - Gabriela Alves Macedo
- Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, Campinas, Brazil
| | - Juliana Alves Macedo
- Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, Campinas, Brazil
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Budinurdjaja P, Arsana Wiyasa IW, Oktaviyanti IK, Sargowo D. Search for aglycone isoflavone from soybean as candidate for pelvic organ prolapse treatment: In silico study of TGF-β1, Hsp70, and Bcl-xl signals. CLINICAL NUTRITION EXPERIMENTAL 2019. [DOI: 10.1016/j.yclnex.2018.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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