Improvement of Aglycone Content in Soy Isoflavones Extract by Free and Immobilized Β-Glucosidase and their Effects in Lipid Accumulation

Angelotti, Joelise A. F.; Dias, Fernanda Furlan Gonçalves; Sato, Hélia Harumi; Fernandes, Pedro; Nakajima, Vânia Mayumi; Macedo, Juliana Alves

doi:10.1007/s12010-020-03351-5

Cited by 13 publications

(6 citation statements)

References 49 publications

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“…The results obtained from the application of immobilized GluLm in the beverage are similar to those described, although a lower concentration of isoflavone aglycones has been noted (Hati et al 2020 ; Angelotti et al 2020 ). Probably, this fact is due to the use of a beverage with a higher soy content (20%; Hati et al 2020 ) or the application on a concentrated extract of isoflavones (Angelotti et al 2020 ). Nevertheless, GluLm managed to transform all the daidzin and genistin content of the beverage.…”

Section: Discussionsupporting

confidence: 77%

Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

Curiel,

de la Bastida,

Langa

et al. 2024

Appl Microbiol Biotechnol

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This study describes the characterization of the recombinant GH3 aryl-β-glucosidase “GluLm” from Limosilactobacillus mucosae INIA P508, followed by its immobilization on an agarose support with the aim of developing an efficient application to increase the availability and concentration of flavonoid and lignan aglycones in a vegetal beverage. In previous studies, heterologous GluLm-producing strains demonstrated a great capacity to deglycosylate flavonoids. Nevertheless, the physicochemical properties and substrate spectrum of the enzyme remained unknown up to now. A high production of purified GluLm was achieved (14 mg L−1). GluLm exhibited optimal activity at broad ranges of pH (5.0–8.0) and temperature (25–60°C), as well as high affinity (Km of 0.10 mmol L−1) and specific constant (86554.0 mmol L−1 s−1) against p-nitrophenyl-β-D-glucopyranoside. Similar to other GH3 β-glucosidases described in lactic acid bacteria, GluLm exhibited β-xylosidase, β-galactosidase, and β-fucosidase activities. However, this study has revealed for the first time that a GH3 β-glucosidase is capable to hydrolyze different families of glycosylated phenolics such as flavonoids and secoiridoids. Although it exhibited low thermal stability, immobilization of GluLm improved its thermostability and allowed the development of a beverage based on soybeans and flaxseed extract with high concentration of bioactive isoflavone (daidzein, genistein), lignan (secoisolariciresinol, pinoresinol, and matairesinol), and other flavonoid aglycones. Key points • Limosilactobacillus mucosae INIA P508 GluLm was purified and biochemically characterized • Immobilized GluLm efficiently deglycosylated flavonoids and lignans from a vegetal beverage • A viable application to produce vegetal beverages with a high content of aglycones is described

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Section: Discussionsupporting

confidence: 77%

Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

Curiel,

de la Bastida,

Langa

et al. 2024

Appl Microbiol Biotechnol

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“…β-Glucosidase (EC 3.2.1.21), which is also known as cellobiase and belongs to the glycoside hydrolase family, is an enzyme that acts on terminal, nonreducing β- d -glucosyl residues and breaks the glycosidic bond to remove the sugar moiety from glucosides . Because converting glucosides into aglycones is metabolically beneficial, β-glucosidase is widely used in industry, including in food supplements and feed . Most studies on β-glucosidase have focused on topics such as hydrolysis enhancement and enzyme immobilization for industrial applications.…”

Section: Resultsmentioning

confidence: 99%

“…30 Because converting glucosides into aglycones is metabolically beneficial, β-glucosidase is widely used in industry, including in food supplements 31 and feed. 32 Most studies on β-glucosidase have focused on topics such as hydrolysis enhancement 33 and enzyme immobilization 34 for industrial applications. Some novel β-glucosidases have also been developed for this purpose.…”

Section: Conversion Of Glucoside Isfs To Aglyconementioning

confidence: 99%

Alkaline–Enzymatic Hydrolysis for Improved Quantitation of Total Isoflavones in Soy Protein-Based Infant Food by UPLC–MS/MS

Gu,

Pang,

et al. 2023

ACS Food Sci. Technol.

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Early life exposure to isoflavones may have detrimental effects on the reproductive system. However, determining the total 12 isoflavones found in soybeans is challenging due to the unavailability of reference standards for all isoflavones. In this study, a method was developed using only three aglycone isoflavones to quantitate all isoflavones. Three different β-glucosidases were evaluated to hydrolyze all glucoside isoflavones, but resistance was observed for malonyl and acetyl glucosides. To address this issue, 80% methanol containing 0.3% NaOH was used as the extraction solution and to facilitate the hydrolysis, allowing 0.5 U of βglucosidase from Thermotoga maritima to efficiently hydrolyze all glucoside isoflavones with the corresponding aglycones obtained within 10 min. Combined with ultraperformance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS), efficient quantitation of all isoflavones was achieved with low limits of quantitation (0.010−0.23 μg/g) and good recoveries (97.0−98.6%) for soy protein-based infant food. This developed method is expected to normalize total isoflavones to aglycone equivalents to avoid overestimating isoflavone contents caused by the presence of glucoside forms.

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“…Both strains showed high β-glucosidase (more than 40 nmol) and β-galactosidase (30-40 nmol) activities. β-glucosidase is important for the cleavage of major soy isoflavonoids into aglycones that have biological effects (Angelotti et al 2020).…”

Section: Resultsmentioning

confidence: 99%

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

Horáčková¹,

Vrchotová²,

Koval³

et al. 2022

Czech J. Food Sci.

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In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.

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Improvement of Aglycone Content in Soy Isoflavones Extract by Free and Immobilized Β-Glucosidase and their Effects in Lipid Accumulation

Cited by 13 publications

References 49 publications

Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

Alkaline–Enzymatic Hydrolysis for Improved Quantitation of Total Isoflavones in Soy Protein-Based Infant Food by UPLC–MS/MS

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

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