Isoflavone-aglycone fraction from Glycine max: a promising raw material for isoflavone-based pharmaceutical or nutraceutical products

Yatsu, Francini K.J.; Koester, Letícia Scherer; Bassani, Valquíria Linck

doi:10.1016/j.bjp.2015.12.004

Cited by 27 publications

(12 citation statements)

References 33 publications

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“…Similarly, genistein ion fragments appeared at m/z 269.0 (Figure 6C) and m/z 271.1 (Figure 6D), having the highest intensity in the negative and positive mode, respectively. These findings are in line with the results of the standard reagents and of previously reported works [3,7].…”

Section: Resultssupporting

confidence: 93%

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Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation

Doan

Luu

Nguyen

et al. 2019

Foods

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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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Section: Resultssupporting

confidence: 93%

“…Structurally, the phenolic group of isoflavones is bonded to glycosides and primary hydroxyl group of glucose moiety is bonded to 6-O-acetyl or 6-O-malonyl derivatives. It has been shown that isoflavones existed in 12 isomers: three free isoflavones (aglycones) and nine linked isoflavones (glucosides) [3,4,5,6].…”

Section: Introductionmentioning

confidence: 99%

Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation

Doan

Luu

Nguyen

et al. 2019

Foods

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show abstract

“…At such high temperatures (for example, 200 °C) there is a high conversion of malonylglycosides to acetylglycosides, β‐glycosides and aglycones, the latter increasing 3.5‐fold (Andrade and others ). The above may be of interest to the industry and medicine fields, since isoflavones absorption only occurs in aglycone forms (Yatsu and others ). Different thermal treatments have also been tested for TIs in other pulses such as peas and chickpeas, although results sometimes differ from one author to another.…”

Section: Physical Processesmentioning

confidence: 99%

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

168

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Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFsnaturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

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“…The stability of orobol in various formulations was evaluated by determining the change of the mean particle size and orobol content. Previous studies have demonstrated that various soy isoflavones, including daidzein, glycitein, and genistein, whose chemical structures are similar to orobol, are instable when exposed to UV radiation [ 38 , 39 ]. Our preliminary study also consistently showed the color change of orobol in various solutions when exposed to sunlight ( Supplementary Figure S1 ).…”

Section: Discussionmentioning

confidence: 99%

Lipid Nanoparticles for Enhancing the Physicochemical Stability and Topical Skin Delivery of Orobol

et al. 2020

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Orobol is one of the major soy isoflavones, and has been reported to have various pharmacological activities, including an anti-skin-aging effect. However, since it has low solubility in water and physicochemical instability, the formulation of orobol for delivery into the dermal layer of the skin could be challenging. The objective of this study was to prepare lipid nanoparticles formulations of orobol to enhance its stability as well as its deposition into the skin. Formulations of orobol-loaded solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) were characterized in terms of their mean particle size, entrapment efficiency, and morphology. The nano-sized spherical NLCs formulations maintained the stability of orobol for up to 28 days. Moreover, the NLCs formulation significantly increased the in vitro deposition of orobol into both Strat-M membranes and human cadaver skin compared with the other formulations. Additionally, the NLCs formulation did not cause significant skin irritation in clinical study. These results demonstrate that a shea butter-based NLC formulation could be a promising and safe carrier system for improving the stability of orobol and enhancing its topical skin delivery.

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Isoflavone-aglycone fraction from Glycine max: a promising raw material for isoflavone-based pharmaceutical or nutraceutical products

Cited by 27 publications

References 33 publications

Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation

Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Lipid Nanoparticles for Enhancing the Physicochemical Stability and Topical Skin Delivery of Orobol

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