Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Kuligowski, Maciej; Pawłowska, Katarzyna; Jasińska‐Kuligowska, Iwona; Nowak, J.

doi:10.1080/19476337.2016.1197316

Cited by 46 publications

(58 citation statements)

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“…Soybean is widely accepted as a healthy food, due to its nutritional composition and pharmacological effects, which have been attributed to the presence of several phenolic compounds. In this grain, polyphenols confer color, taste and sensory properties, such as sweetness, bitterness and astringency [ 4 , 133 ]. The concentration of polyphenols in soybeans is influenced by many factors, such as cultivar type, agricultural period, planting site, soil nutrition and shelf-life [ 64 ].…”

Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

“…Traditionally, it is processed to generate grain-derived products or ingredients for the food industry. Several soybean-derivatives are obtained by fermentation, such as tempeh and doulchi, or by coagulation only, such as several types of tofu [ 133 ]. In addition, soybeans can be used in the production of isolated proteins or hydrolyzed vegetable protein, which in turn are used as ingredients in meat and bakery products, beverages, soups and several other food products [ 134 , 135 ].…”

Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

“…Isoflavones possess high antioxidant activity and metal-ion chelating properties, but their major importance is their role as phytoestrogens, binding to estrogen receptors, and causing an estrogenic or anti-estrogenic effects according to the type of estrogen receptor. Their intake has been associated with a decreased risk of hormone-related cancers [ 133 ].…”

Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

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Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases

et al. 2017

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Throughout evolution, plants have developed the ability to produce secondary phenolic metabolites, which are important for their interactions with the environment, reproductive strategies and defense mechanisms. These (poly)phenolic compounds are a heterogeneous group of natural antioxidants found in vegetables, cereals and leguminous that exert beneficial and protective actions on human health, playing roles such as enzymatic reaction inhibitors and cofactors, toxic chemicals scavengers and biochemical reaction substrates, increasing the absorption of essential nutrients and selectively inhibiting deleterious intestinal bacteria. Polyphenols present in some commodity grains, such as soy and cocoa beans, as well as in other vegetables considered security foods for developing countries, including cassava, taro and beetroot, all of them cropped in Brazil, have been identified and quantified in order to point out their bioavailability and the adequate dietary intake to promote health. The effects of the flavonoid and non-flavonoid compounds present in these vegetables, their metabolism and their effects on preventing chronic and degenerative disorders like cancers, diabetes, osteoporosis, cardiovascular and neurological diseases are herein discussed based on recent epidemiological studies.

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Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

Section: Vegetables Popularly Consumed In Brazil As Polyphenol Soumentioning

confidence: 99%

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Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases

et al. 2017

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“…Daidzein, an isoflavone aglycone, was reported as the major compound contained in soybeans (Kuligowski et al 2016). In recent years, pharmacological activities of daidzein were reported such as anti-breast cancer agent (Liu et al 2012, Yuliani et al 2016, cell growth inhibitor (Takaoka et al 2018), antidiabetic agent, (Park et al 2013), antiinflammatory agent, anti-oxidant agent (Peng et al 2017), and matrix metalloproteinase-9 suppressor (Oh et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Particle Size, Extraction Time, and Solvent Selection on Daidzein Extracted Amount from Tempeh-A Fermented Product of Soybean

Yuliani

Aji

Sandrapitaloka

et al. 2019

J.Pharm.Sci.Community

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Daidzein, one of the isoflavone aglycones contained in tempeh, has several biological activities such as anti-inflammatory, anti-oxidant, anti-breast cancer, and suppression of expression of matrix metalloprotease-9. As a fermented product from soybeans, daidzein content in tempeh was found in higher concentration compared to the soybean raw material. It was important to optimize several factors affecting extraction process such as particle size of tempeh simplicia, extraction time, and solvent in order to develop an effective method for the daidzein isolation from the tempeh or other natural products. Evaluation of extraction factors was conducted by applying variations for each factor followed by quantitative analysis using HPLC methods. The optimization condition was performed by daidzein standard and achieved with the particle size of tempeh simplicia of 1.2 mm, extraction time of 360 minutes, and 70% ethanol was used as solvent. Furthermore, the optimized condition was applied for the daidzein isolation from tempeh, a soybean fermented product.

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“…Owing to rich nutrition, unique color and flavor, and contribution to appetite, Chinese soybean paste is a traditional Chinese salty flavoring that combines seasoning, nutritive, and medical functions. With the components of soybean polypeptides, melanoidins, soy isoflavone, soyasaponin, and other physiological active substances, soybean paste has medical functions like antioxidation, [1,2] anti-microbial, [3] anticoagulation, [4] antihypertension, [5,6] gastric secretion stimulation, [7] appetite improvement, [7] digestion promotion, [8] and immune enhancement. [8] Despite of the multiple nutrients and medical functions, soybean paste also contains some substances that may potentially threaten human health, such as biogenic amines (BAs).…”

Section: Introductionmentioning

confidence: 99%

Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC

Guan

Xi-Ming³

et al. 2018

International Journal of Food Properties

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This paper aimed to develop a high-performance liquid chromatography (HPLC) method that can simultaneously detect ten biogenic amines (BAs) in commercially available soybean paste and to determine the contents of BAs in these products. Heptylamine (Hep) was used as the internal standard reagent and benzoyl chloride as the sample derivatization reagent; Inertsil ODS-3 chromatographic column was set as the stationary phase while the acetonitrile and 5 mmol/L ammonium acetate solution as the mobile phases; the samples were treated with gradient elution and detected at 254 nm (UV). Perchloric acid solution (0.4 mol/L) was employed as the sample extraction solvent to determine the contents of ten BAs in soybean paste products. All BAs were separated within 20 min. The methodological validation suggested good linearity, whereas the linear correlation coefficient of all standards was greater than 0.99 with the linear range of 0.1-80 μg/g, detection limits of 0.01-0.03 μg/g, and quantitation limits of 0.03-0.10 μg/g. For 17 commercially available soybean paste products involved in our study, different samples were distinguished from each other not only by the dramatic differences in the contents of BAs but also by the variance in BA types. Of these BAs, tyramine (Tyr) and agmatine (Agm) were found to be the highest contents in soybean paste products; the contents of histamine (His), 2-phenylethylamine (Phe), serotonin (Ser), spermidine (Spd), and putrescine (Put) were lower, followed by cadaverine (Cad), tryptamine (Try), and spermine (Spm). This method proved to be highly sensitive and effective in determining the contents of BAs in soybean paste products; there was a dramatic difference in the contents of ten BAs among different soybean paste products.

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Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Cited by 46 publications

References 46 publications

Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases

Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases

Effects of Particle Size, Extraction Time, and Solvent Selection on Daidzein Extracted Amount from Tempeh-A Fermented Product of Soybean

Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC

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