β-Glucosidase activity and bioconversion of isoflavone glycosides to aglycones by potential probiotic bacteria

Yuksekdag, Zehra Nur; ACAR, Berat ÇINAR; Aslım, Belma; Tukenmez, Ummugulsum

doi:10.1080/10942912.2017.1382506

Cited by 39 publications

(29 citation statements)

References 19 publications

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“…For β-glucosidase from B. coagulans PR03 were used incubation pH and temperature at 7.96 and 30 °C. Similar to reported of Zehranur et al (2017) β-glucosidase belonging to the strains (L. rhamnosus EA1 and L. casei SC1) exhibited high β-glucosidase activity at pH 7.5 and an optimum temperature at 30 °C.…”

Section: Discussionsupporting

confidence: 84%

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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Section: Discussionsupporting

confidence: 84%

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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“…It is well‐known that the content and composition of SIF are different in soybean foods based on soybean varieties and processing techniques (microbial fermentation and heat/drying treatment) (Lee, Kim, & Lee, ; Yuksekdag et al, ). The contents of SIF based on the SSF of soybean with EM strains are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, high cost is the drawback of enzyme treatment. In recently years, microbial fermentation has been widely applied in the biotransformation of glycosides to aglycones because of many advantages of non-polluting, high enzyme activity and low cost (Yuksekdag, Cinar Acar, Aslim, & Tukenmez, 2018). In addition, microbial fermentation of soybean may also improve biofunctional properties and biotransformation of aglycones due to the increasement of peptides and free isoflavones (Sanjukta, Rai, Muhammed, Jeyaram, & Talukdar, 2015).…”

Section: Introductionmentioning

confidence: 99%

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Zhang

Yu²

2019

J Food Biochem

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To improve the biotransformation efficacy (BE) of glycosides to aglycones in total soybean isoflavone (SIF), Taguchi experimental design has been used to study the most significant factors on BE of glycosides to aglycones using solid‐state fermentation (SSF) of soybean with effective microorganisms (EM) strains. Physicochemical properties of optimized fermented dregs have also been analyzed to evaluate their probiotics count and mainly nutritional parameters. The results showed that identified optimal fermentation conditions are 30°C, 40% water content, 5% inoculation level, 6 d culture time, and 20 mesh number. BE of aglycones reached 85.30% with dry matter recoveries of 96.34% based on optimal fermentation conditions. Total bacterial and lactic acid bacteria count reached 17.98 and 9.34 × 108 CFU/g with decreasing pH (4.21) and an increasing acidity (8.62 g/kg), respectively. This study could provide the theoretical grounds for aglycones biotransformation in large‐scale production applied in food and other fields. Practical applications Isoflavones widely present in soy products possessing strong antioxidant capacity and estrogen‐like activity. In human intestines, aglycone isoflavones after treatment/fermented are absorbed faster than their glucosides in untreated soybeans. The majority of glucoside isoflavones in soybean during fermentation were biologically converted to bioactive aglycone isoflavones via EM strains‐fermented β‐glucosidase. SSF of soybean with EM cocultures to ferment soymilk efficiently increased BE of glycosides to aglycones. Hence, EM cocultures as a new functional ingredient could improve the nutritional value of fermented soybean.

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“…The enzyme profile, which we studied, showed that the five L. plantarum selected strains possess alpha- and beta-glycosidase activities. The beta-glycosidase is capable of hydrolyzing the glycosylated aromatic precursors, releasing odorous compounds including monoterpenes and increasing the bioavailability of antioxidative plant metabolites in honey, beebread and royal jelly [ 59 , 61 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 ]. In addition, beta-glycosidase is important, because in combination with other enzymes, including cellulase and hemicellulase, it contributes to the hydrolysis of cellulose [ 126 ].…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

et al. 2020

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Paenibacillus larvae is the causative agent of American foulbrood (AFB), a severe bacterial disease that affects larvae of honeybees. The present study evaluated, in vitro, antimicrobial activity of sixty-one Lactiplantibacillus plantarum strains, against P. larvae ATCC 9545. Five strains (P8, P25, P86, P95 and P100) that showed the greatest antagonism against P. larvae ATCC 9545 were selected for further physiological and biochemical characterizations. In particular, the hydrophobicity, auto-aggregation, exopolysaccharides production, osmotic tolerance, enzymatic activity and carbohydrate assimilation patterns were evaluated. The five L. plantarum selected strains showed suitable physical and biochemical properties for their use as probiotics in the honeybee diet. The selection and availability of new selected bacteria with good functional characteristics and with antagonistic activity against P. larvae opens up interesting perspectives for new biocontrol strategies of diseases such as AFB.

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β-Glucosidase activity and bioconversion of isoflavone glycosides to aglycones by potential probiotic bacteria

Cited by 39 publications

References 19 publications

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

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

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

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