Health Benefits of Isoflavones Found Exclusively of Plants of the Fabaceae Family

Das, Santanu; Sharangi, Amit Baran; Egbuna, Chukwuebuka; Jeevanandam, Jaison; Ezzat, Shahira M.; Adetunji, Charles Oluwaseun; Tijjani, Habibu; Olisah, Michael Chinedu; Patrick-Iwuanyanwu, Kingsley C.; Adetunji, Juliana Bunmi; Ifemeje, Jonathan C.; Akram, Muhammad; Moboladji, Bankole Marc; Onyeike, Precious Chidinma

doi:10.1007/978-3-030-42319-3_22

Cited by 10 publications

(11 citation statements)

References 117 publications

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“…The significant increase in the isoflavone content of the prepared condiments supported the findings of many researchers (Teng et al, 2012;Mukherjee et al, 2016;Attia et al, 2020). Many researchers have reported the medicinal benefits of isoflavones against some life-threatening diseases such as cancer, diabetes, and cardiovascular diseases (Das et al, 2020;Egbuna and Tupas, 2020). Chen et al (2012) reported that isoflavones possessed antioxidant property, and genistein component provide in vivo protection from acute myeltoxicity and reduced the production and activity of low-density lipoprotein (LDL).…”

Section: Discussionsupporting

confidence: 72%

Nutritive and Antinutrient Values of Soybean Condiments Produced from Indigenous Fermenters

Iheukwumere

2022

IPS J Nutr Food Metab Sci

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Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and stripped the nutrients and natural immunological adjuvants designed by nature to protect the body system. Several condiments have been developed from fermented foods in order to control this ugly situation but there is still controversial thought on the nutritive and antinutrient effects of the condiment. The aim of this study was to evaluate the nutritive and antinutrient values of the soybean condiments produced using indigenous fermenters. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. Gravimetric, spectrometric and titrimetric methods were employed for the nutritive and antinutrient parameters. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The moisture, ash, fat, protein, crude fiber, carbohydrate and B-carotene contents ranges from 2.70 – 14.75 %, 0.03 – 4.10 %, 11.11 – 14.69 %, 48.22 – 53.77 %, 10.22 – 12.04%, 8.16 – 21.61 % and 6.92 – 8.14 % respectively. The isoflavone contents (0.096 -0.132 % w/w) were significantly (P < 0.05) higher than that of normal soybean (0.068 %). The phytates, lectin, oxalates and tannins contents were significantly (0.01>P<0.05) reduced to minimum values of 0.01 mg/g, 0.02 mg/g, 0.02 g/100g and 0.08 mg/g respectively. Therefore condiments produced from fermentation of soybean using indigenous B, L, Y, BL and BLY are recommended as this would enhance its safety and nutritional quality, and those fermented in plastic plates using BLY were the most efficient, preferable and acceptable.

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Section: Discussionsupporting

confidence: 72%

Nutritive and Antinutrient Values of Soybean Condiments Produced from Indigenous Fermenters

Iheukwumere

2022

IPS J Nutr Food Metab Sci

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“…Therefore, in the following paragraphs, a short and precise overview of their health applications has been covered. Interested readers are request to consult recent review papers for further details (Zaheer and Humayoun Akhtar, 2017;Das et al, 2020;Hu et al, 2020;Liu et al, 2020).…”

Section: Role In Human Healthmentioning

confidence: 99%

Recent Advances in Heterologous Synthesis Paving Way for Future Green-Modular Bioindustries: A Review With Special Reference to Isoflavonoids

Sajid

Stone

Kaur

2021

Front. Bioeng. Biotechnol.

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Isoflavonoids are well-known plant secondary metabolites that have gained importance in recent time due to their multiple nutraceutical and pharmaceutical applications. In plants, isoflavonoids play a role in plant defense and can confer the host plant a competitive advantage to survive and flourish under environmental challenges. In animals, isoflavonoids have been found to interact with multiple signaling pathways and have demonstrated estrogenic, antioxidant and anti-oncologic activities in vivo. The activity of isoflavonoids in the estrogen pathways is such that the class has also been collectively called phytoestrogens. Over 2,400 isoflavonoids, predominantly from legumes, have been identified so far. The biosynthetic pathways of several key isoflavonoids have been established, and the genes and regulatory components involved in the biosynthesis have been characterized. The biosynthesis and accumulation of isoflavonoids in plants are regulated by multiple complex environmental and genetic factors and interactions. Due to this complexity of secondary metabolism regulation, the export and engineering of isoflavonoid biosynthetic pathways into non-endogenous plants are difficult, and instead, the microorganisms Saccharomyces cerevisiae and Escherichia coli have been adapted and engineered for heterologous isoflavonoid synthesis. However, the current ex-planta production approaches have been limited due to slow enzyme kinetics and traditionally laborious genetic engineering methods and require further optimization and development to address the required titers, reaction rates and yield for commercial application. With recent progress in metabolic engineering and the availability of advanced synthetic biology tools, it is envisaged that highly efficient heterologous hosts will soon be engineered to fulfill the growing market demand.

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“…Studies have shown that soybean (Glycine max leguminosae) is one of the highly nutritional natural vegetable foods known to humans [1,2]. It has been included in the world's top 5 healthiest foods in magazine 'Health (2006)' due to the nutritional and functional facts [3].…”

Section: Introductionmentioning

confidence: 99%

“…In addition to essential nutrients, soybean products, especially fermented soybean products contain various functional components including peptides, isoflavonoids and saponin [3]. Soybean has been reported to improve cancer, improvement in bone mineral density and provide protection against bowel and kidney disease [2,3,5,6]. These health benefits are caused by the presence of Isoflavone [2,7], Saponins, protein and peptide in soybean [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Hematological indices and sensory quality of fermented soybean condiments

CM¹,

IH²

2022

World J. Adv. Res. Rev.

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Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and affects the blood indices and the sensory parameters. Therefore the need to produced natural condiments from indigenous microbes in order to maintain the blood indices and the sensory attributes will be the ultimate success to be attained. The aim of this study was to evaluate the hematological indices and sensory quality of fermented soybean condiments produced from indigenous microbes. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The hematological effects were determined using in vivo and instrumentation techniques. The sensory evaluation and acceptability of the condiments were carried out among validated participants and analyzed using 9-point hedonic scale. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The in vivo study showed that the condiment showed significant (p<0.05) increased in lymphocytes, slight increase in Red Blood Cells (RBCs) and little or no effect on other parameters, of the effects of BLY was most pronounced. The condiments fermented in sterile plastic plates had higher rating in odour, colour, taste and acceptability. Therefore condiments produced from fermented indigenous B, L, Y, BL and BLY positively affects the blood indices and had good sensory qualities and those fermented in plastic plates using BLY were most preferable and acceptable.

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Health Benefits of Isoflavones Found Exclusively of Plants of the Fabaceae Family

Cited by 10 publications

References 117 publications

Nutritive and Antinutrient Values of Soybean Condiments Produced from Indigenous Fermenters

Nutritive and Antinutrient Values of Soybean Condiments Produced from Indigenous Fermenters

Recent Advances in Heterologous Synthesis Paving Way for Future Green-Modular Bioindustries: A Review With Special Reference to Isoflavonoids

Hematological indices and sensory quality of fermented soybean condiments

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