Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment

Carrão-Panizzi, M. C.; Bordingnon, J. R.

doi:10.1590/s0100-204x2000000500002

Cited by 29 publications

(18 citation statements)

References 26 publications

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“…'BR 36' is a genetically low-isoflavone content genotype, which was also observed in other studies (Carrão-Panizzi et al, 1998). Isoflavone content in different soybean cultivars is affected by genetics, crop year and growth location (Wang & Murphy, 1994;Carrão-Panizzi et al, 2009). The total glycoside forms (daidzin and genistin) in soybean cotyledons decreased in processed tempeh for both cultivars.…”

Section: Resultssupporting

confidence: 66%

“…The aglycone forms, however, strongly changed as a result of the hydrolysis of the isoflavone glucoside by ß-glycosidase enzyme during the fermentation process (Nakajima et al, 2005;Carrão-Panizzi et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

“…In cultivar IAS 5, which has a high content of total isoflavones, a small amount of aglycone compounds was observed (6.83 mg per 100 g), which is normally the case in freshly harvested soybeans. To form aglycones, soybeans must be exposed to certain levels of moisture or fermentation, in order to activate the β-glycosidase enzyme (Matsuura & Obata, 1993;Carrão-Panizzi & Bordingnon, 2000;Carrão-Panizzi et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

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-The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the aglycone forms in the tempeh from both cultivars was increased. The malonyl forms reduced 83% after cooking. Less than 24 hours of refrigeration did not affect the isoflavone profile of tempeh from either cultivar, which is a good indicator of its quality. The tempeh maintains the high and low isoflavone content of the cultivars, which indicates that cultivar differences in this trait should be considered when processing tempeh.Index terms: Rhizopus microsporus var. oligosporus, aglycone, fermentation, functional food, high performance liquid chromatography, malonyl. Mudanças no perfil de isoflavonas e na composição química de 'tempeh' durante o processamento e a refrigeraçãoResumo -O objetivo deste trabalho foi analisar mudanças no perfil de isoflavonas, determinado por meio de cromatografia líquida de alta eficiência, em diferentes estágios do processamento e após refrigeração de 'tempeh'. Para a produção do 'tempeh', grãos de soja limpos das cultivares BR 36 (baixo teor de isoflavonas) e IAS 5 (alto teor) foram descascados, e os cotilédones foram hidratados e, em seguida, cozidos por 30 min em água fervente. Em seguida, esporos do fungo Rhizopus microsporus var. oligosporus foram inoculados nos cotilédones cozidos e resfriados, e incubados a 32ºC por 6, 12, 18 e 24 horas em sacos perfurados de polipropileno, para fermentação. O 'tempeh' resultante foi refrigerado por 6, 12, 18 e 24 horas. Após 24 horas de fermentação, os teores de glicosídeos de isoflavonas reduziram-se em 50%, e os das formas agliconas aumentaram, em ambas as cultivares. Após o cozimento, as formas malonil reduziram-se em 83%. A refrigeração por menos de 24 horas não afetou o perfil de isoflavonas no 'tempeh' das duas cultivares, o que é um bom indicador de sua qualidade. O 'tempeh' mantém os altos e baixos conteúdos de isoflavonas das cultivares, o que indica que as diferenças entre cultivares, para esta característica, devem ser consideradas durante o processamento de 'tempeh'.Termos para indexação: Rhizopus microsporus var. oligosporus, aglicona, fermentação, alimento funcional, cromatografia líquida de alta eficiência, malonil.

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Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

Self Cite

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“…Extractions of b-glucosidase produced by A. oryzae IOC 3999/ 1998 or M. purpureus NRRL 1992 were conducted using the methodology described by Carrão-Panizzi and Bordignon (2000). The b-glucosidase activity was measured as described by Matsuura and Obata (1993).…”

Section: Extraction and Determination Of B-glucosidase Activitymentioning

confidence: 99%

Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

et al. 2014

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“…In this sense, some studies have been shown β-glucosidase from soybean to yield isoflavone aglycones [2,[10][11][12][13][14][15][16][17]. However, β-glucosidase from soybean has low enzyme activity compared to other leguminous [2,13,15], besides that is not related to isoflavone glycosides contents in soybean grains [18]. Therefore, use of β-glucosidase from other sources with high enzymatic activity could enhance isoflavone aglycone.…”

Section: Introductionmentioning

confidence: 99%

Conversion of Isoflavone Glucosides to Aglycones by Partially Purified β-Glucosidases from Microbial and Vegetable Sources

Fujita

Alencar

Park

2015

Appl Biochem Biotechnol

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Isoflavone aglycones have been shown to be more rapidly and efficiently absorbed into intestines than isoflavone glucosides. Helpfully, β-glucosidases can be used to convert isoflavone glucosides to aglycones. In this study, β-glucosidases from microbial (Aspergillus niger) and vegetable lima bean (Phaseolus lunatus) sources were characterized, purified, and then employed to convert isoflavone glycosides to aglycones. The microbial crude extract showed maximum activity at 60 °C and pH 5.0. It was highly stable between 40 and 60 °C and between pH 4.0 and 9.0. Optimum activity for the vegetable crude extract was achieved also at 60 °C and pH 5.5. Similarly, it presented great stability at high temperatures and a wide pH range. The microbial enzyme was purified by a factor of 14-fold to a yield of 2.2 % and a specific activity of 17 IU/mg. The vegetable enzyme was purified by a factor of fourfold to a yield of 77 % and a specific activity of 0.18 IU/mg protein. Both β-glucosidases produced satisfactory conversion rates of daidzin and genistin into daidzein and genistein; however, the microbial enzyme performed better than the vegetable enzyme. Our results suggest a potential use of these enzymes to enhance the bioavailability of isoflavones in food products.

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Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment

Cited by 29 publications

References 26 publications

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

Conversion of Isoflavone Glucosides to Aglycones by Partially Purified β-Glucosidases from Microbial and Vegetable Sources

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