Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk
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BIOTECHNOLOGICAL PRODUCTS AND PROCESS ENGINEERING
Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk Lívia Dias de Queirós 1 & Amanda Rejane Alves de Ávila 1 & Andressa Vianna Botaro 1 & Danielle Branta Lopes Chirotto 1 & Juliana Alves Macedo 1 & Gabriela Alves Macedo 1 Received: 13 August 2020 / Revised: 18 October 2020 / Accepted: 26 October 2020 / Published online: 2 November 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Isoflavones are phenolic secondary metabolites mainly occurring in soy and soybean products. Compared to glycoside forms, isoflavone aglycones present higher biological activities. This study evaluated the potential of microbial and enzymatic treatments in biotransformed isoflavones in their biologically active forms in soymilk. Seven different cultures of lactic acid bacteria and bifidobacteria associated with the action of immobilized tannase enzyme were screened for isoflavone glycoside biotransformation ability. The biotransformed soymilk samples were characterized regarding isoflavone profile, total phenolic content, and in vitro antioxidant activities. All bacterial strains showed a good growth capacity in soymilk matrix and produced βglucosidase enzyme, which hydrolyzed isoflavone glycosides into aglycones in soymilk after 24 h of fermentation. The microbial fermentation followed by tannase reaction (FT processes) resulted in the highest increase of bioactive aglycones (10.3- to 13.1fold for daidzein, 10.4- to 12.3-fold for genistein, and 3.8- to 4.7-fold for glycitein), compared to control soymilk. Further, FT processes enhanced the total phenolic content (53–70%) and antioxidant activity by ORAC (69–102%) and FRAP (49–71%) assays of the soymilk matrix. Therefore, the combination of microbial fermentation and tannase treatment is a promising strategy to obtain a fermented soy product rich in bioactive isoflavones with greater health-promoting potential. Key points • Bacterial cultures and tannase enzyme displayed isoflavone deglycosylation activity. • The addition of tannase following the fermentation maximized the isoflavone conversion. • Increased isoflavone aglycones contributed to the improved antioxidant activity of soymilk.
Keywords Isoflavones . Microbial fermentation . Tannase . Antioxidant capacity . Soymilk
Introduction Isoflavones are naturally occurring phytoestrogen components commonly found in legumes, especially in soy and soy-based products. These compounds are associated with Supplementary Information The online version contains supplementary material available at https://doi.org/10.1007/s00253-02010986-1. * Lívia Dias de Queirós [email protected] 1
Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, Campinas, SP 13083-862, Brazil
several potential health benefits of soy consumption. Although the scientific evidence has not sufficiently substantiated the health claimed effects regarding isoflavones in humans (EFSA 2012, 2015), animal a
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