Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

Borges, Cristiane Wing Chong; Carrão-Panizzi, M. C.; Mandarino, J. M. G.; Silva, Josemeyre Bonifácio da; Benedetti, Silvia; Ida, Elza Iouko

doi:10.1590/s0100-204x2016000300009

Cited by 13 publications

(14 citation statements)

References 24 publications

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“…These authors observed a predominance of malonylglucosides in BRS 284 soybean seeds. Borges and others (), using the same extraction conditions, evaluated the effect of the processing conditions of soybean tempeh on the contents of β‐glycoside isoflavones and on their bioconversion into aglycones.…”

Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.

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Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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“…In the processing of grains and cereals, hydration is an important step, because it promotes the alteration of the grain morphological and biochemical characteristics, also contributing to provide the moisture needed to reduce the cooking time, increase the yield of constituents extraction and facilitate subsequent steps of industrial processes, such as fermentation, germination, and canning (Botelho, Corrêa, Martins, Botelho, & Oliveira, ; Coutinho, Omoto, Andrade, & Jorge, ; Oliveira et al, ). According to Borges et al (), the modifications made in the time and temperature of the hydration, cooking, and fermentation altered the amounts and bioconversion of the isoflavones, which are important soybean constituents.…”

Section: Introductionmentioning

confidence: 99%

Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process

Borges

Jorge

2017

J Food Process Engineering

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The hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorption. At all temperatures, the models represented the main trends of the hydration process with deviations of less than 3%. However, the Peleg model presents the best fit to the experimental data (R2 = 0.99; P < 3.0%; RMSE = 0.97; SE = 1.07). The moisture transfer is affected by temperature, with higher absorption rates at higher temperatures and the Peleg's constant K1 decreased, while K2 was almost constant. The activation energy (Ea) = −34.797 kJ/mol and average enthalpy (ΔH) = −37.442 kJ/mol, entropy (ΔS) = −1.917E–01 kJ/mol/K, Gibbs free energy (ΔG) = 2.347E+01 kJ/mol were estimated from the adjusted parameters and Arrhenius equation. The values obtained show that hydration is not a spontaneous phenomenon. The grain density (0.97 ± 0.08 g/cm3) presented almost constant values during the experiments. Practical applications The practical application of this work aims to evaluate the hydration process of the transgenic cultivar BRS257, for different conditions of time and temperature. This cultivar presents an important characteristic compared to other cultivars, because it does not require severe thermal treatment conditions to inactivate the Lipoxygenases enzymes, responsible for an adstringent taste. This work allowed to know thermodynamic properties of the hydration process. Furthermore the appropriate model is useful for future process optimization, aiming to decrease the time and the energy required.

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“…Tempeh fermentation has displayed the capability to transform isoflavone glycosides into their more‐bioavailable form, isoflavone aglycones (Ahmad et al., 2015; Berghofer et al., 1998; Borges et al., 2016; Chang et al., 2009; Cheng et al., 2010; Esaki et al., 1994; Ferreira et al., 2011; Kuligowski et al., 2017; Murakami et al., 1984; Rochín‐Medina et al., 2015; Sánchez‐Magana et al., 2014; Starzyńska‐Janiszewska et al., 2008; Wang & Murphy, 1996; Xiao et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Effect of tempeh fermentation Source Soybean (Glycine max) Increased crude and soluble protein, mineral, antioxidant bioavailability and activity, crude fiber, and ash levels; added vitamin B12 content; decreased antinutrient levels (phytate, trypsin inhibitor, oxalate, and oligosaccharides) Ahmad et al, 2015;Areekul et al, 1990;Ashenafi & Busse, 1991d;Berghofer et al, 1998;Borges et al, 2016;Chang et al, 2009;Esaki et al, 1994;Ferreira et al, 2011;Kuligowski et al, 2017;Liem et al, 1977;Paredes-López & Harry, 1989;Stodolak & Starzynska-Janiszewska, 2008;Sudarmadji & Markakis, 1977;van der Riet et al, 1987;Wang & Murphy, 1996;Xiao et al, 2016 Chickpea ( 100 g dw (Starzynska-Janiszewska et al, 2019). In white and colored quinoa, tempeh fermentation increased the levels of protein by 15% to 20%, free amino acid by 5.5 to 9fold, and fiber by 48% (Starzynska-Janiszewska et al, 2017).…”

Section: Substratementioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

Cited by 13 publications

References 24 publications

Analysis of Isoflavones in Foods

Analysis of Isoflavones in Foods

Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

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