Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Grade, Luciana Carvalho; Moreira, Amanda Aleixo; Varéa, Geni da Silva; Mandarino, J. M. G.; Silva, Josemeyre Bonifácio da; Ida, Elza Iouko; Ribeiro, Mara Lúcia Luiz

doi:10.1590/s1516-8913201402331

Cited by 8 publications

(8 citation statements)

References 27 publications

(30 reference statements)

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“…The results of IE of BGL (97%), after optimization, were higher than those observed for BGL immobilized in chitosan beads activated with 2.5% glutaraldehyde with IE of 73.8% (Grade et al, 2014). Immobilization of BGL in supports cellulose-rich materials was reporting at immobilization of Aspergillus niger BGL on spent coffee grounds obtain IE of 82% (Chen et al, 2013).…”

Section: Immobilization Of β-Glucosidase On Modified Sugarcane Bagassementioning

confidence: 76%

“…Thus, the addition SCB-immobilized enzyme in commercial soymilk increased the aglycone content, even though it was not in optimal conditions (pH 5.5), since the application was carried out in soymilk without changing its characteristics, including its pH being 7.2. Quitosan-immobilized soybean BGL applied in soymilk at optimal conditions of enzyme (pH 5.5 at 50 °C) increased by 24% in the aglycones contents after 60 min of incubation (Grade et al, 2014). The black soymilk added of spent coffee grounds or glass microspheres-immobilized Aspergillus niger BGL increased by 56% in the aglycones content, approximately, after 60 min or 120 min at optimal conditions of enzyme (pH 6 at 50 °C) (Chen et al, 2012(Chen et al, , 2013.…”

Section: Characterization Of Immobilized β-Glucosidasementioning

confidence: 92%

“…The total isoflavone content of 18 soybean cultivars evaluated by Ribeiro et al (2007) were from 174.30 to 61.83 mg 100 g -1 of which 67% was malonylglucosides, 31% glucosides and 2% aglycones. The application of exogenous BGL in unfermented soy products may be a viable alternative to increase the content of aglycones (Chen et al, 2013;Grade et al, 2014). Therefore, in this work, enzyme immobilization conditions in SCB were optimized using response surface methodology (RMS) to development and application of an immobilized biocatalyst.…”

Section: Introductionmentioning

confidence: 99%

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Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

Moreira

Ferreira

Silva

et al. 2019

Braz. J. Food Technol.

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Sugarcane bagasse from agro-industrial residues was autoclaved at 121 °C for 15 min, treated with 2% NaOH and activated with 2.5% glutaraldehyde for the immobilization of soybean β-glucosidase. Scanning electron microscopy, energy dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy characterized and confirmed the immobilization of the β-glucosidase on the sugarcane bagasse. The immobilization efficiency was influenced by the type of bagasse modification and was 99% at maximum. The optimum immobilization conditions were 1 mg mL-1 protein, pH 7.0, 2.5% glutaraldehyde, 110 rpm and 8 h of incubation at 4 °C. The immobilized system could be reused for 15 cycles without the complete loss of activity. The thermal stability indicated a residual activity of 15% after 180 min incubation at 70 °C. The conversion efficiency of glucosides to aglycones in commercial soymilk by β-glucosidase immobilized on sugarcane bagasse was evaluated and the total aglycone content increased by 23.8% after incubation at 50 °C for 120 min.

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Section: Immobilization Of β-Glucosidase On Modified Sugarcane Bagassementioning

confidence: 76%

Section: Characterization Of Immobilized β-Glucosidasementioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

Moreira

Ferreira

Silva

et al. 2019

Braz. J. Food Technol.

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“…In recent years, many studies have emphasized on the enrichment of isoflavone aglycones in black soy milk by fermenting it with some probiotic microorganisms [ 12 – 14 ] or immobilized enzyme systems [ 15 – 18 ]. The bioconversion of isoflavone glucosides into aglycones was achieved through the removal of the glucoside conjugates using β -glucosidase.…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

Chen

Yao

Chen

et al. 2016

Journal of Food and Drug Analysis

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The establishment of a catalytic system to enrich isoflavone aglycones in black soybean milk was investigated in this study. Beta-glucosidase, which was covalently immobilized onto cellulose beads, exhibited a significant efficiency for the conversion of 4-nitrophenyl β-d-glucuronide to p-nitrophenol over the sol-gel method. The Michaelis constant (K) of the cellulose bead enzymatic system was determined to be 1.50±0.10 mM. Operational reusability of the cellulose bead enzymatic system was justified for more than 10 batch reactions in black soy milk. Moreover, the storage stability verification indicated that the cellulose bead catalytic system was able to sustain its highest catalytic activity for 10 days. High-performance liquid chromatography results demonstrated that this enzymatic system required only 30 minutes to achieve complete isoflavone deglycosylation, and the aglycone content in the total isoflavones in black soy milk was enriched by 67% within 30 minutes by the cellulose bead enzymatic system.

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“…According to Park et al (2003) reported that β-glucosidase from Paenibacillus xylanilyticus KJ-03 was capable of hydrolyzing isoflavone daidzin and genistin. Moreover, the application of β-glucosidase and its immobilization could be an alternative choice to promote the bioconversion of the isoflavone glucosides to aglycones such as chitosan was used as stationary phase for immobilized β-glucosidase (Luciana et al, 2014). Lastly, isoflavone aglycones could be applied as bioactive food ingredients for healthy products or supplement food.…”

Section: Discussionmentioning

confidence: 99%

Preparation of Isoflavone glucosides from Soy germ and β-Glucosidase from Bacillus coagulans PR03 for Isoflavone aglycones Production

Chaipoot¹,

Phongphisutthinant²,

Sriwattana³

et al. 2019

CMUJNS

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This research optimized isoflavone aglycones production from soy germ. The processes included isoflavone glucosides extraction from soy germ to use as a precursor for isoflavone aglycones production. β-glucosidase was produced from B. coagulans PR03 and used to convert glucosides form to aglycones. For the β-glucosidase production using Plackett and Burman Design (n=8) and 2 2 factorial experiment with central composite design, the suitable medium containing peptone (2.00%), beef extract (14.84%), glucose (2.00%) and magnesium sulphate (0.10%) with pH 7.96 was used and incubated at 30 o C. The resulting β-glucosidase activity was 4.01 mU/ml. However, the isoflavone glucosides was extracted by use of soy germ in 80% ethanol at a ratio of 1:5 with high power ultrasonication technique at 80 o C for 160 min using a completely randomized design. The extracted isoflavone glucosides contained daidzin, genistin and glycitin of 307.47, 214.84 and 73.63 mg/100 g. (dry basis), respectively. Finally, isoflavone aglycones production

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Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Abstract: ABSTRACT

Cited by 8 publications

References 27 publications

Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

Preparation of Isoflavone glucosides from Soy germ and β-Glucosidase from Bacillus coagulans PR03 for Isoflavone aglycones Production

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