Phytase: An Enzyme to Improve Soybean Nutrition

Lei, Xin Gen; Porres, Jesús M.

doi:10.5772/20128

Cited by 2 publications

(4 citation statements)

References 111 publications

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“…At the end of the fermentation process, the TPC displayed a gradual reduction, in which a maximum decline was observed in between 0 and 12 hr. Legumes and cereals are reported to have abundant source of polyphenols, but these compounds are naturally associated with some antinutrient factors (e.g., phytate, tannins, trypsin inhibitors, saponins, lectins, and hemagglutinins) (Adeyemo & Onilude, 2013), which generally interfere with the bioavailability and reduces the absorption of potent minerals, protein, and carbohydrates (Cirkovic Velickovic & Stanic‐Vucinic, 2017; Gen & Jesus, 2011; Oghbaei & Prakash, 2016; Samtiya et al., 2020). In this study, it was observed that polyphenol contents decrease continuously during fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…Soy isoflavones are homologous with the human female estrogen hormone (E2), and it also shows competitive binding with the alpha (ERα) and beta (ERβ) receptors, it has the ability to mimic the action of estrogen receptor and can help to prevent hormone‐dependent diseases (Chien et al, 2006; Fritz et al, 2003; Hati et al., 2017; Setchell et al, 1984). Many researchers have demonstrated that soy isoflavone has high potential in preventing cardiovascular diseases (Fukuda et al, 2017), lowering hematic cholesterol and lipids, increasing the antioxidant capacity (Gen & Jesus, 2011; Hsieh et al, 2020; Marazza et al, 2012), offering protection against prostate and breast cancers, and reducing inflammation (Miraghajani et al., 2012). Studies have shown that soy isoflavone present in fermented soy products may reduce mortality risk (Newman, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Lodha

Das

Hati

2021

J. Food Process. Preserv.

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The present study aimed to enhance the antioxidant activity of soymilk with biotransformation of soy bio components like daidzin and genistin while lowering the total phenolic content. Ten lactobacilli cultures were used to produce the β‐glucosidase in a soymilk medium, and the biofunctional properties of soymilk were also investigated. Four out of 10 lactobacilli cultures were selected based on their ability to produce the most β‐glucosidase in soymilk medium. Selected lactobacilli cultures were further used for the evaluation of antioxidant activity, total phenolic content, and biotransformation of isoflavones during soy lactic fermentation. In this study, M4 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), M16 (Lactobacillus fermentum), and M9 (Lactobacillus rhamnosus) strains were found to produce the highest β‐glucosidase compared to other strains. We have investigated the antioxidative activity of soymilk fermented with M9 and KGL3A, and it was found to be significantly higher (p < .05) as compared to unfermented soymilk, also M4 and M9 strains have the ability to drastically reduce the total phenolic contents in both soymilks during fermentation. Furthermore, the biotransformation of glucoside‐conjugated isoflavones to its corresponding aglycones by KGL3A strain was significantly (p < .05) higher at 24 hr of fermentation. Therefore, these selected strains could be recommended for the development of aglycone‐rich soy fermented foods having a high level of antioxidant activity. Novelty impact statement The demand for non‐dairy products worldwide, especially fermented milk from plant sources, has resulted in a growing number of vegan consumers who are opting for plant‐based milk substitutes for their diet, nutrition, and prevention against several chronic diseases. In this study, four Lactobacillus cultures, KGL3A (L. plantarum), M4 (L. fermentum), M16 (L. fermentum), and M9 (L. rhamnosus) strains have shown promising results during fermentation of soymilk, which was prepared from soybeans (AAU, NRC 37) and commercially available soymilk (Sofit). Therefore, these potent Lactobacillus strains could be used for the production of fermented soymilk foods having higher antioxidative activity and soy aglycones.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Lodha

Das

Hati

2021

J. Food Process. Preserv.

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“…Although phytate is an important ANF, it has not received as much attention in breeding as other ANFs, such as TI. This is most likely due to the inactivation methods of phytate being cheap and easy to use (Lei & Porres, 2011). Currently, phytate can be inactivated by adding the enzyme, phytase (Lei & Porres, 2011).…”

Section: Other Functional Componentsmentioning

confidence: 99%

“…This is most likely due to the inactivation methods of phytate being cheap and easy to use (Lei & Porres, 2011). Currently, phytate can be inactivated by adding the enzyme, phytase (Lei & Porres, 2011). In addition to phytase being cheap and easy to use, it is effective at improving the availability of trace elements and minerals, such as calcium, zinc, and iron (Hurrell, 2003; Lei et al., 1993).…”

Section: Other Functional Componentsmentioning

confidence: 99%

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

Singer,

Lee,

Shea

et al. 2023

The Plant Genome

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Soybean [Glycine max (L.) Merr.] is a globally important crop due to its valuable seed composition, versatile feed, food, and industrial end‐uses, and consistent genetic gain. Successful genetic gain in soybean has led to widespread adaptation and increased value for producers, processors, and consumers. Specific focus on the nutritional quality of soybean seed composition for food and feed has further elucidated genetic knowledge and bolstered breeding progress. Seed components are historical and current targets for soybean breeders seeking to improve nutritional quality of soybean. This article reviews genetic and genomic foundations for improvement of nutritionally important traits, such as protein and amino acids, oil and fatty acids, carbohydrates, and specific food‐grade considerations; discusses the application of advanced breeding technology such as CRISPR/Cas9 in creating seed composition variations; and provides future directions and breeding recommendations regarding soybean seed composition traits.

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Phytase: An Enzyme to Improve Soybean Nutrition

Cited by 2 publications

References 111 publications

Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

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