Germination changes the isoflavone profile and increases the antioxidant potential of soybean

Yoshiara, Luciane Yuri; Mandarino, J. M. G.; Carrão-Panizzi, M. C.; Madeira, Tiago Bervelieri; Silva, Josemeyre Bonifácio da; Camargo, Adriano Costa de; Shahidi, Fereidoon; Ida, Elza Iouko

doi:10.31665/jfb.2018.3157

Cited by 21 publications

(24 citation statements)

References 41 publications

(54 reference statements)

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“…Results of this study showed that the hypocotyl and root parts of soybean sprout had high concentrations of aglycones, consistent with reports of Lee et al (2007) and Kim et al (2003). Yoshiara et al (2018) have reported that hypocotyl, epicotyls, and radicles of soybean sprouts have higher isoflavone contents than cotyledon after 6 days of germination, consistent with results of the current study. However, they found that concentration of isoflavone aglycones was higher in cotyledon, different from results of this study.…”

Section: Resultssupporting

confidence: 93%

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Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Kim

2020

Journal of Food Science

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Sprouting is one of the processing methods to enhance bioavailability of some nutrients of agricultural products. Soybeans were germinated for 6 days and soybean (SB), soybean sprout (SBS), cotyledon of soybean sprout (CSS), and hypocotyl and root of soybean sprout (HRSS) were collected. Isoflavone profiles and in vitro antioxidant activities of 80% ethanol extracts of samples were analyzed. In addition, oxidative stability of the extract was evaluated in corn oils heated at 100 °C. The hypocotyl and root part of soybean sprout contained significantly (P < 0.05) higher content of isoflavone aglycones than the cotyledon part of soybean sprout. Diphenyl‐1‐picrylhydrazyl radial and 2,2’‐azinobis(3‐ethylbenzothiazoline‐6‐sul‐fonic acid cation radical scavenging activities of SBS were 1.6 and 1.3 times higher than those of SB, respectively (P < 0.05), whereas those of CSS were 1.1 and 1.8 times higher than those of HRSS, respectively (P < 0.05). CSS had higher ORAC and FRAP values than others. High correlations between contents of total flavonoids and antioxidant activities were observed in all in vitro antioxidant assays. SBS, CSS, and HRSS had significantly higher oxidative stability than SB in 100 °C heated corn oil after 9 hr treatment (P < 0.05). Generally, 80% ethanol extract of CSS had high in vitro antioxidant properties whereas HRSS had high aglycone forms of isoflavones. Isoflavone aglycones may not be major ingredients providing antioxidant activities of soybean sprout. Practical Application Soybeans are important crops for the preparation of tofu, soymilk, and protein sources. Soybean sprout prepared by germinating soybean and growing for several days is one of important food materials used as daily diet in some countries. In this study, antioxidant activities of different parts of soybean sprouts were evaluated using in vitro methods and bulk oil model systems. In addition, isoflavone profiles of soybean sprouts were determined. Enhanced antioxidant activities of soybean sprouts may help consumers choose healthier foods and extend business areas of the soybean food industry.

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Section: Resultssupporting

confidence: 93%

“…Yoshiara et al. () have reported that hypocotyl, epicotyls, and radicles of soybean sprouts have higher isoflavone contents than cotyledon after 6 days of germination, consistent with results of the current study. However, they found that concentration of isoflavone aglycones was higher in cotyledon, different from results of this study.…”

Section: Resultssupporting

confidence: 92%

Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Kim

2020

Journal of Food Science

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“…The figure is 1.82-times higher than that in hypocotyl (13.4 mg GE/g d.w.) and 3times higher than that in cotyledon (8.0 mg GE/g d.w.). This is consistent with a previous study, where the isoflavone content in the hypocotyl was found at a higher level than that in the cotyledon of non-sprouted soy-bean seeds, while the radicle of germinated seeds showed the highest isoflavone content [34].…”

Section: Influence Of the Structural Parts Of The Soybean Sproutssupporting

confidence: 93%

Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Lan

Toàn

et al. 2019

Processes

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This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

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“…This is in good agreement with the literature with respect to the chemistry of phenolic compounds. A recent study by Yoshiara et al () demonstrated that cotyledons, epicotyls, radicles, and hypocotyls from germinated soybeans also showed a higher antiradical activity, which was related to their higher aglycones contents (e.g., genistein). However, as far as we know, this has not been reported for soybeans subjected to the US.…”

Section: Resultsmentioning

confidence: 99%

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation

et al. 2019

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Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box–Behnken design. Contrasting samples regarding isoflavones aglycones and TPCs were screened for their antioxidant and anti‐inflammatory potentials using RAW 264.7 macrophages. US pretreated soybeans (55°C, 15 min, and 24 W/cm2) showed greater TPC and TAC compared to the control and this translated to higher antiradical activity and reduction of nuclear factor kappa B (NF‐κB) activation. The concentration of genistein in treated soybeans increased by 95%. Furthermore, US pretreated soybeans rendered phenolic extracts that reduced the NF‐κB activation by 86%. Therefore, this contribution demonstrates the beneficial effects of US pretreatment of soybeans, which provides a better feedstock for the functional food industry. Practical applications Soybeans can be consumed as such or used as a feedstock to produce soy yogurt, fermented soymilk, tofu, and protein concentrate, among others. The greatest bioavailability of isoflavones compared to other flavonoids has recently been highlighted, and this has been explained by the relatively moderate lipophilicity of isoflavones as aglycones. The present contribution supports the use of US pretreatment of soybeans to obtain a feedstock with improved contents of isoflavones as aglycones. We have confirmed that phenolic extracts obtained from the US pretreated samples showed higher bioactivity as radical scavengers and by reducing the activation of nuclear factor kappa B (NF‐κB) in a cell model, which is mediated by oxidative species. The clinical importance of NF‐κB activation is derived mainly from its role in inflammatory responses. Therefore, our investigation may have a practical application in the procurement of soybean products and/or ingredients with improved functional properties related to their health benefits.

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Germination changes the isoflavone profile and increases the antioxidant potential of soybean

Cited by 21 publications

References 41 publications

Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation

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