Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase

Yao

Journal of Food and Drug Analysis

et al. 2016

Self Cite

The establishment of a catalytic system to enrich isoflavone aglycones in black soybean milk was investigated in this study. Beta-glucosidase, which was covalently immobilized onto cellulose beads, exhibited a significant efficiency for the conversion of 4-nitrophenyl β-d-glucuronide to p-nitrophenol over the sol-gel method. The Michaelis constant (K) of the cellulose bead enzymatic system was determined to be 1.50±0.10 mM. Operational reusability of the cellulose bead enzymatic system was justified for more than 10 batch reactions in black soy milk. Moreover, the storage stability verification indicated that the cellulose bead catalytic system was able to sustain its highest catalytic activity for 10 days. High-performance liquid chromatography results demonstrated that this enzymatic system required only 30 minutes to achieve complete isoflavone deglycosylation, and the aglycone content in the total isoflavones in black soy milk was enriched by 67% within 30 minutes by the cellulose bead enzymatic system.

Section: Solegelmentioning

confidence: 99%

Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

Yao

Journal of Food and Drug Analysis

et al. 2016

Self Cite

Braz. arch. biol. technol.

“…No reports about soybean β-glucosidase immobilisation and on the addition in soy drinks were found. Chen et al (2013) reported that β-glucosidase of Aspergillus niger immobilised on spent coffee grounds was capable of catalysing the hydrolysis of isoflavones in black soymilk and aglycones content increased from 13.29 to 69.72% after 60 min of application of the enzyme. …”

Section: Resultsmentioning

confidence: 99%

Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Grade

Moreira

Varéa

et al. 2014

“…Twelve isoflavone types may be found in soybean and soybean products: β‐glucosides (daidzin, genistin, and glycitin), 6‐ O ‐acetylglucosides (acetyldaidzin, acetylgenistin, and acetylglycitin), 6″‐ O ‐malonylglucosides (malonyldaidzin, malonylgenistin, and malonylglycitin), and aglycones (daidzein, genistein, and glycitein); and their bioavailability upon passing the digestive system varies with the type of compound. Isoflavone aglycones have been shown to possess greater bioactivity and bioavailability than the other three forms, being readily absorbed in the small intestine (Chen et al, ; Lima & Ida, ).…”

Section: Introductionmentioning

confidence: 99%

Isoflavone profile and protein molecular weight distribution of soy protein concentrates after soaking treatments

Wally

Hoffmann

Bauer

et al. 2019

J Food Process Preserv

The effects of soybean soaking at 40, 50, and 60°C, during 4, 8, 12, and 16 hr time periods, on the isoflavone profile and molecular weight distribution of proteins in their soy protein concentrate were evaluated. Results indicated that soaking treatments increased aglycone content (daidzein, genistein, and glycitein) and decreased β‐glucosylated and malonyl glucosylated isoflavone contents. Soy protein concentrate obtained after soaking at 50°C for 16 hr yielded the greatest total aglycone content (5,993.6 µmol 100 g−1), which was 75% greater than the total aglycone content found in soy protein concentrate obtained from non‐treated soybeans (3,636.9 µmol 100 g−1). Glycitein was the main isoflavone aglycone present in soy protein concentrates. Acidic and basic subunits of 11S globulins are released at low and intermediate soaking periods (4, 8, and 12 hr), while longer soaking time (16 hr) causes a protein rearrangement of partially cleaved proteins into more hydrophobic core. Practical applications Soy‐based food products can be considered functional foods because of their isoflavone content, mainly the aglycone content (daidzein, genistein, and glycitein). The utilization of soaking treatment in soybeans may increase the isoflavone aglycone content in soy protein concentrate. Our results indicated that soaked soybeans had more isoflavone aglycone content than untreated ones. The highest isoflavone aglycone content was obtained from soaked soybeans at 50°C for 16 hr and glycitein was the predominant isoflavone aglycone found in soy protein concentrates. The obtained soy protein concentrate can be used in a wide range of products, such as bread, cakes, cereals, beverages, and meat products, and contributes to increasing the nutritional and functional value of the product, mainly due to the quantity and quality of proteins and isoflavones.