Biotransformation processes in soymilk isoflavones to enhance anti‐inflammatory potential in intestinal cellular model

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.

Bioaccessibility Evaluation of Soymilk Isoflavones with Biotransformation Processing

“…A previous study that used the combination of Bifidobacterium lactis and Lactobacillus casei resulted in an increase in the daidzein content (from 1 to 7/100 g of sample dry weight) and genistein (from 2 to 5/100 g of the dry weight sample) [ 8 ]. In another study, a combination of the same strains of B. lactis (BLC1) and L. casei (MB151) resulted in an increase in daidzein, genistein, and glycitein around 10%, 225%, and 36%, respectively, compared to the control [ 12 ]. A previous study of our research group was carried out using different bacterial strains to ferment a soymilk extract, including Streptococcus thermophilus (YF-L811), Lactobacillus delbrueckii ssp.…”

“…Overall, in some studies mentioned above, the combination of fermentative and enzymatic bioprocesses using the enzyme tannase or β-glucosidase resulted in a superior synergistic effect compared to bioprocesses alone [ 12 , 13 ].…”

In vitro effects of peanut skin polyphenolic extract on oxidative stress, adipogenesis, and lipid accumulation

“…The concentration of PSE was selected based on previous publication on the in vitro studies of polyphenolic extracts (de Ávila et al, 2019;Hiramatsu et al, 2020), which showed that the concentration range of 2.5-1000 µg/ml in cell viability for MTT assay is appropriate to proceed with further cell studies.…”

Influence of the pKa value on the antioxidant activity of licorice flavonoids under solvent‐mediated effects

“…[19][20][21] In addition, some isoflavones in licorice also exhibit certain antiinflammatory, antioxidant and antitumor activities, such as licorice glabritin and licorice isoflavones A. [22] Glycyrrhizic acid is a flavonoid derived from coumarin and has also been shown to have antioxidant, antiviral, and liver protective effects. [23] However, in the research of antioxidants of LCF, most researchers only explore its antioxidant capacity through experiments, and few people study its antioxidant mechanism.…”