1
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Liu G, Zhou J, Wu S, Fang S, Bilal M, Xie C, Wang P, Yin Y, Yang R. Novel strategy to raise the content of aglycone isoflavones in soymilk and gel: Effect of germination on the physicochemical properties. Food Res Int 2024; 186:114335. [PMID: 38729717 DOI: 10.1016/j.foodres.2024.114335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/22/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Germination holds the key to nutritional equilibrium in plant grains. In this study, the effect of soybean germination on the processing of soymilk (SM) and glucono-δ-lactone (GDL) induced soymilk gel (SG) was investigated. Germination promoted soybean sprout (SS) growth by activating the energy metabolism system. The energy metabolism was high during the three-day germination and was the most vigorous on the second day of germination. After germination, protein dissolution was improved in SM, and endogenous enzymes produced small molecule proteins. Small molecule proteins were more likely to aggregate to produce SM protein particles. Germination increased the water-holding capacity of SG induced by GDL but weakened the strength. Furthermore, the dynamic fluctuations in isoflavone content were closely monitored throughout the processing of soybean products, including SS, SM, and SG. Although the total amount of isoflavones in SM and SG processed from germinated soybeans decreased, a significant enrichment in the content of aglycone isoflavones was observed. The content of aglycone isoflavones in SG processed from germinated soybeans on the second day of germination was 736.17 ± 28.49 µg/g DW, which was 83.19 % higher than that of the control group. This study demonstrates that germination can enhance the nutritional value of soybean products, providing innovative opportunities for the development of health-promoting soybean-based products.
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Affiliation(s)
- Guannan Liu
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Jie Zhou
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Sijin Wu
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Shijie Fang
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Muhammad Bilal
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Chong Xie
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China
| | - Pei Wang
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China
| | - Yongqi Yin
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Runqiang Yang
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China.
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2
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Khatun S, Kim T, Mollah MMI. Heat shock increases the anti-inflammatory and anti-obesity activity of soybean by increasing polyphenol, antioxidant and aglycon form isoflavones. Heliyon 2023; 9:e21944. [PMID: 38034630 PMCID: PMC10682200 DOI: 10.1016/j.heliyon.2023.e21944] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 12/02/2023] Open
Abstract
We know that heat shock can activate the functional components in soybeans, but we don't know the type, level, and duration of heat shock for maximum activation. To address this, the present study investigated the changes in functional components like polyphenols, antioxidants, and isoflavones in soybeans at various temperature levels and durations with their respective functionality or health benefits. For this, treated seed samples were extracted with 70 % ethanol. Heat shock at 60 °C for 2 h increased polyphenol content (60.67 % of control) and antioxidant activity for both ABTS (41.14 % of control) and DPPH (217.72 % of control). This also increased the beneficial aglycone form of isoflavones that includes daidzein (8.36-fold of control), glycitein (3.85-fold of control) and genistein (20.50-fold of control) but decreased the harmful β-glucoside form (3.65-fold) including daiazin (1.84-fold of control); glycitin (1.45-fold of control) and genistin (23.88-fold of control) over untreated dry seed. This may happen because of the conversion of conjugated β-glucoside isoflavones to their aglycone forms that have various health benefits. Maximum inhibition of NO production in RAW 264.7 cells was achieved by samples elicited for 2 h with 300 μg/mL concentration. This sample also confirmed the maximum anti-obesity activity treated against 3-T-3L1 cells. This study summarized that heat shock at 60 °C for 2 h increased polyphenols, antioxidants, and aglycon isoflavone in soybeans resulting in increased anti-inflammatory and anti-obesity activity.
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Affiliation(s)
- Soyema Khatun
- Crop Physiology Division, Bangladesh Institute of Nuclear Agriculture, Mymensingh-2022, Bangladesh
- Department of Food Science and Biotechnology, Andong National University, Andong-1375, Republic of Korea
| | - Taewan Kim
- Department of Food Science and Biotechnology, Andong National University, Andong-1375, Republic of Korea
| | - Md. Mahi Imam Mollah
- Department of Entomology, Patuakhali Science and Technology University, Patuakhali-8602, Bangladesh
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3
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Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CEC. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chem 2022; 380:132168. [PMID: 35121442 DOI: 10.1016/j.foodchem.2022.132168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/17/2021] [Accepted: 01/13/2022] [Indexed: 11/28/2022]
Abstract
Isoflavones (IFs) are biocompounds found in considerable amounts in soybean grains. However, to originate soybean-based materials, the grains must be subjected to numerous thermal and mechanical treatments, which can impair the IFs content. The influence of these treatments was investigated and a protocol for IFs extraction and quantification is proposed. Sequential extractions were performed on industrially pretreated soybean samples (broken, flakes, and collets), on okara submitted to different drying methods (freeze-drying, forced convection, and under vacuum), and on soybean oils extracted with hexane and ethanol. β-glucosides levels were decreased by the thermal processes of lamination, expansion, and drying, while the aglycone forms were not affected. Lyophilization was identified as the most viable drying method for the quantification of IFs in okara. Soybean oils extracted with ethanol presented significant amounts of aglycone. Furthermore, two stages of extraction were sufficient for the recovery of the IFs from different matrices.
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Affiliation(s)
- Rafaela T Privatti
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), 13635-900 Pirassununga, São Paulo, Brazil
| | - Maria C Capellini
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), 13635-900 Pirassununga, São Paulo, Brazil
| | - Marcelo Thomazini
- Laboratório de Encapsulação e Alimentos Funcionais (LENALIS), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), 13635-900 Pirassununga, São Paulo, Brazil
| | - Carmen S Favaro-Trindade
- Laboratório de Encapsulação e Alimentos Funcionais (LENALIS), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), 13635-900 Pirassununga, São Paulo, Brazil
| | - Christianne E C Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), 13635-900 Pirassununga, São Paulo, Brazil.
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4
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Serrano-Sandoval SN, Guardado-Félix D, Gutiérrez-Uribe JA. Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112417] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Wang D, Chen G, Yang B, Chen X, Song J, Kong X, Kan J. Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking. J Food Sci 2022; 87:266-279. [PMID: 34873699 DOI: 10.1111/1750-3841.15984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/08/2021] [Accepted: 10/19/2021] [Indexed: 11/30/2022]
Abstract
This work evaluated the hydration kinetics of three yellow soybeans and one black soybean (Glycine max (Linn.) Merr.) at five temperatures (5-40°C), as well as the softening kinetics of steamed and boiled soybeans after hydration. The results showed that high temperature promoted water absorption and solids loss. Dongbei large soybean had the fastest water absorption than all others and its water diffusivities varied from 4.4×10-11 (m2 /s) to 2.6×10-10 (m2 /s) at the tested temperatures. Page model provided the best prediction of moisture content of four varieties of soybeans at five temperatures. The thermodynamic coefficient indicated that hydration is a nonspontaneous phenomenon. In addition, results showed that four soybeans exhibited no significant differences in softening rate during the cooking process, although the black soybean had the highest ultimate hardness relative to the yellow soybeans. Taken together, these new results will provide theoretical support for industrial soaking and cooking approaches for soybeans.
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Affiliation(s)
- Di Wang
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou, P.R. China
| | - Bing Yang
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Xuhui Chen
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Jun Song
- Shu xiang Douchi Food Research Institute limited company, Chongqing, P.R. China
| | - Xiangbing Kong
- Shu xiang Douchi Food Research Institute limited company, Chongqing, P.R. China
| | - Jianquan Kan
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
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6
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Qu S, Kwon SJ, Duan S, Lim YJ, Eom SH. Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing. Molecules 2021; 26:7471. [PMID: 34946553 PMCID: PMC8708307 DOI: 10.3390/molecules26247471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in the isoflavone profiles of immature and mature soybeans. In the malonylglycoside forms of isoflavone, their deglycosylation was more severe after wet-heating than after dry-heating regardless of the soybean maturity. The malonyl forms of isoflavones in the immature seeds were drastically degraded after a short wet-heating process. In the acetylglycoside forms of isoflavone, dry-heating produced relatively low amounts of the acetyl types in the immature soybeans compared with those in the mature soybeans. These results were explained by the content of acetyldaidzin being relatively less changed after dry-heating immature soybeans but increasing four to five times in the mature soybeans. More of the other types of acetylglycoside were produced by dry-heating soybeans regardless of their maturity. Acetylgenistin in wet-heating was a key molecule because its content was unchanged in the immature soybeans during processing but increased in the mature soybeans. This determined the total acetylglycoside content after wet-heating. In contrast, most of the acetyl forms of isoflavone were produced after 90 to 120 min of dry-heating regardless of the seed maturity. It can be suggested that the pattern of isoflavone conversion was significantly affected by the innate water content of the seeds, with a lower water content in the mature soybeans leading to the greater production of acetyl isoflavones regardless of the processing method even if only applied for a relatively short time. The results suggested that the isoflavone conversion in the immature soybeans mainly follows the wet-heating process and can be promoted in the application of stronger processing.
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Affiliation(s)
- Shanshan Qu
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Soon Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea;
| | - Shucheng Duan
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - You Jin Lim
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Seok Hyun Eom
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
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7
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Abbou A, Kadri N, Servent A, Ricci J, Madani K, Dornier M, Collignan A, Achir N. Setting up a diagram process for the elaboration of a new plant‐based beverage from
Pinus halepensis
seeds: Selection of unit operations and their conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Amina Abbou
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre (LGVRNAQ) Université de Bouira Bouira Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre Université de Bouira Bouira Algeria
| | - Nabil Kadri
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Adrien Servent
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
- CIRAD, UMR Qualisud Montpellier France
| | - Julien Ricci
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
- CIRAD, UMR Qualisud Montpellier France
| | - Khodir Madani
- Centre de Recherche en Technologies Agro‐Alimentaires Route Targua Ouzemmour Bejaia Algeria
| | - Manuel Dornier
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
| | - Antoine Collignan
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
| | - Nawel Achir
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
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8
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Shafaei SM, Nourmohamadi‐Moghadami A, Kamgar S. Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13680] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyed Mojtaba Shafaei
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
| | | | - Saadat Kamgar
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
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9
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10
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Li P, Li Y, Wang L, Zhang H, Qi X, Qian H. Study on water absorption kinetics of black beans during soaking. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110030] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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11
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Min CW, Hyeon H, Gupta R, Park J, Cheon YE, Lee GH, Jang JW, Ryu HW, Lee BW, Park SU, Kim Y, Kim JK, Kim ST. Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8057-8067. [PMID: 32609497 DOI: 10.1021/acs.jafc.0c00986] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients.
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Affiliation(s)
- Cheol Woo Min
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
| | - Hyejin Hyeon
- Division of Life Sciences, Incheon National University, Incheon 22012, Republic of Korea
| | - Ravi Gupta
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
- Department of Botany, School of Chemical and Life Sciences, Jamia Hamdard, New Delhi 110062, India
| | - Joonho Park
- Interdisciplinary Program in Bioengineering, College of Engineering, Seoul National University, Seoul 03080, Republic of Korea
| | - Ye Eun Cheon
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
| | - Gi Hyun Lee
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
| | - Jeong Woo Jang
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
| | - Hyung Won Ryu
- Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology, Cheongju 28116, Republic of Korea
| | - Byong Won Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Republic of Korea
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Youngsoo Kim
- Interdisciplinary Program in Bioengineering, College of Engineering, Seoul National University, Seoul 03080, Republic of Korea
| | - Jae Kwang Kim
- Division of Life Sciences, Incheon National University, Incheon 22012, Republic of Korea
| | - Sun Tae Kim
- Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea
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12
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Feng X, Hua Y, Zhang C, Kong X, Li X, Chen Y. Effect of soaking conditions on the formation of lipid derived free radicals in soymilk. Food Chem 2020; 315:126237. [PMID: 32014666 DOI: 10.1016/j.foodchem.2020.126237] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/26/2019] [Accepted: 01/16/2020] [Indexed: 02/03/2023]
Abstract
Lipid derived free radical in soymilks were studied by combining 5,5-dimethyl-pyrroline-l-oxide (DMPO) spin trap, chloroform-methanol extraction and electron spin resonance (ESR) spectroscopy. Five lipid derived free radical adducts: DMPO-X, DMPO-L, DMPO-R, DMPO-LOO, and DMPO-RO were presented in soymilks. The total amounts of spins increased as the soaking temperature increased from 4 °C to 50 °C and the soaking pH increased from 3 to 9 and in paralleled with the diffusion of soybean exudates to soaking water. Prolonged soaking of soybean at 50 °C resulted in a higher signal intensity of DMPO-R than that of DMPO-LOO. Soybean lipoxygenases (LOXs) were responsible for the formation of lipid derived free radicals in soymilks. Soybean exudates affected the total amounts of lipid radicals in linoleic acid (LA) - LOX model system. The relative signal intensities of DMPO-R and DMPO-LOO were depended on the contents of soybean exudates in the system.
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Affiliation(s)
- Xiaoxiao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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13
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Xu X, Zhou S, Julian McClements D, Huang L, Meng L, Xia X, Dong M. Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions. Food Chem 2019; 309:125790. [PMID: 31784075 DOI: 10.1016/j.foodchem.2019.125790] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 01/06/2023]
Abstract
A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced α-amylase, proteinase and β-glucosidase activities, were observed. Specific fungi were isolated and identified as Aspergillus spp., which are known to secrete extracellular enzymes that modify the chemical properties, including ethanol levels, pH, total acids, and total soluble solids. The aroma profile of fermented glutinous rice was studied in the absence and presence of FBT, using HS-SPME-GC-MS and the electronic-nose. This analysis indicated that 35 characteristic volatile compounds were only found in FGR-FBT. The results show that FBT can be added during the fermentation of food products to enhance microbial biotransformation and modify flavour metabolism.
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Affiliation(s)
- Xiao Xu
- College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Siduo Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | | | - Lu Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Ling Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xiudong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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14
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Falcão HG, Silva MBR, de Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation. J Food Biochem 2019; 43:e13018. [PMID: 31441957 DOI: 10.1111/jfbc.13018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/25/2019] [Accepted: 08/02/2019] [Indexed: 12/14/2022]
Abstract
Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the total phenolic content (TPC) and the total aglycone content (TAC) were optimized using the Box-Behnken design. Contrasting samples regarding isoflavones aglycones and TPCs were screened for their antioxidant and anti-inflammatory potentials using RAW 264.7 macrophages. US pretreated soybeans (55°C, 15 min, and 24 W/cm2 ) showed greater TPC and TAC compared to the control and this translated to higher antiradical activity and reduction of nuclear factor kappa B (NF-κB) activation. The concentration of genistein in treated soybeans increased by 95%. Furthermore, US pretreated soybeans rendered phenolic extracts that reduced the NF-κB activation by 86%. Therefore, this contribution demonstrates the beneficial effects of US pretreatment of soybeans, which provides a better feedstock for the functional food industry. PRACTICAL APPLICATIONS: Soybeans can be consumed as such or used as a feedstock to produce soy yogurt, fermented soymilk, tofu, and protein concentrate, among others. The greatest bioavailability of isoflavones compared to other flavonoids has recently been highlighted, and this has been explained by the relatively moderate lipophilicity of isoflavones as aglycones. The present contribution supports the use of US pretreatment of soybeans to obtain a feedstock with improved contents of isoflavones as aglycones. We have confirmed that phenolic extracts obtained from the US pretreated samples showed higher bioactivity as radical scavengers and by reducing the activation of nuclear factor kappa B (NF-κB) in a cell model, which is mediated by oxidative species. The clinical importance of NF-κB activation is derived mainly from its role in inflammatory responses. Therefore, our investigation may have a practical application in the procurement of soybean products and/or ingredients with improved functional properties related to their health benefits.
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Affiliation(s)
| | | | - Adriano Costa de Camargo
- Department of Food Science and Technology, Londrina State University, Londrina, Brazil
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Brazil
| | - Pedro Luiz Rosalen
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, Brazil
| | - Severino Matias Alencar
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Elza Iouko Ida
- Department of Food Science and Technology, Londrina State University, Londrina, Brazil
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15
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de Lima FS, Handa CL, da S. Fernandes M, Rodrigues D, Kurozawa LE, Ida EI. Kinetic modeling of the conversion and losses of isoflavones during soybean soaking. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Chitisankul WT, Murakami M, Tsukamoto C, Shimada K. Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108432] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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17
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Wally APDS, Hoffmann JF, Bauer VRP, Chaves FC, Pesek JJ, Vanier NL, Elias MC. Isoflavone profile and protein molecular weight distribution of soy protein concentrates after soaking treatments. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13906] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Jessica Fernanda Hoffmann
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brasil
| | | | - Fabio Clasen Chaves
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brasil
| | - Joseph J. Pesek
- Department of Chemistry San Jose State University San Jose California
| | - Nathan Levien Vanier
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brasil
| | - Moacir Cardoso Elias
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brasil
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18
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Ferreira CD, Ziegler V, Schwanz Goebel JT, Hoffmann JF, Carvalho IR, Chaves FC, de Oliveira M. Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1146-1155. [PMID: 30623653 DOI: 10.1021/acs.jafc.8b06808] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The changes in phenolic acid and isoflavone profile of soybean genotypes ( Nidera 5909 RR and BMX Força RR) dried at different temperatures and stored for 12 months were investigated. In both cultivars, there was a reduction of the germination capacity and an increase of fungal incidence with the increase of drying temperature and storage time. Multivariate analysis of phenolic acids allowed for the differentiation among treatments. Cultivar Nidera 5909 RR, dried at 110 °C, showed an interaction with characters of greater relevance for differentiation, being influenced by the increase of bound coumaric, and syringic, and free-hydroxybenzoic, syringic, and coumaric acids. Multivariate analysis of isoflavones showed a strong affinity of the aglycone isoflavones (genistein, glycitein, and daidzein) within the Nidera 5909 RR cultivar at all drying temperatures and with BMX Força RR cultivar at the highest temperatures. These results indicate that the release and interconversion of isoflavone malonyl-β-glucosides and β-glucosides into aglycone forms are simultaneous reactions during storage.
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Affiliation(s)
| | - Valmor Ziegler
- Instituto Tecnológico em Alimentos para a Saúde , Universidade do Vale do Rio dos Sinos , São Leopoldo , Rio Grande do Sul 93022-000 , Brazil
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19
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Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI. Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time. Food Chem 2018; 269:404-412. [PMID: 30100452 DOI: 10.1016/j.foodchem.2018.07.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/11/2018] [Accepted: 07/03/2018] [Indexed: 11/27/2022]
Abstract
Ultrasound may convert conjugated isoflavones into their corresponding aglycones, the best form for absorption in the human body. However, ultrasound may also influence the activity of endogenous β-glucosidase. Therefore, the present work evaluated the effects of soybean ultrasound pre-treatment by applying the Box-Behnken design prior to soaking, a step that is important for industries to prepare certain soy products. Furthermore, a multi-response optimisation is provided. The best conditions for soybean ultrasound pre-treatment were established as temperature, X1 = 55 °C; exposure time, X2 = 5 min and ultrasound intensity, X3 = 19.5 W cm-2. Under these conditions, soybeans with higher contents of aglycones were obtained and β-glucosidase activity was kept as high as possible. A second experiment was conducted and confirmed that ultrasound pre-treatment results in a lower soaking time (2 h) to achieve the highest moisture content, lower hardness as well as increased content of aglycones.
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Affiliation(s)
- Heloisa Gabriel Falcão
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Cíntia Ladeira Handa
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Mariah Benine Ramos Silva
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Adriano Costa de Camargo
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Louise Emy Kurozawa
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Elza Iouko Ida
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil.
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20
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Central Composite Design-Desirability Function Approach for Optimum Ultrasound-Assisted Extraction of Daidzein and Genistein from Soybean and Their Antimycotoxigenic Potential. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1357-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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21
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Hsiao YH, Hsieh JF. The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process. Food Chem 2018; 261:8-14. [DOI: 10.1016/j.foodchem.2018.03.152] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 03/09/2018] [Accepted: 03/31/2018] [Indexed: 12/17/2022]
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22
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Development of a Novel Image Analysis Technique to Detect the Moisture Diffusion of Soybeans [Glycine max (L.)] During Rehydration Using a Mass Transfer Simulation Model. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2150-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Zhang Q, Wang C, Li B, Li L, Lin D, Chen H, Liu Y, Li S, Qin W, Liu J, Liu W, Yang W. Research progress in tofu processing: From raw materials to processing conditions. Crit Rev Food Sci Nutr 2018; 58:1448-1467. [PMID: 27977295 DOI: 10.1080/10408398.2016.1263823] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
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Affiliation(s)
- Qing Zhang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
| | - Chenzhi Wang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Bokang Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Lin Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Derong Lin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Hong Chen
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Yaowen Liu
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Suqing Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Wen Qin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Jiang Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Weiguo Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Wenyu Yang
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- d College of Agronomy, Sichuan Agricultural University , Chengdu , Sichuan , China
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24
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Conversion/degradation of isoflavones and color alterations during the drying of okara. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Kumari S, Chang SKC. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). J Food Sci 2016; 81:C1679-91. [PMID: 27258930 DOI: 10.1111/1750-3841.13351] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/11/2016] [Accepted: 04/25/2016] [Indexed: 11/28/2022]
Abstract
Soy sprouts possess health benefits and is required to be cooked before consumption. The effects of cooking on the phenolic components and antioxidant properties of soy sprouts with different germination days were investigated. A food-grade cultivar Prosoy with a high protein content was germinated for 1, 2, 3, 5, and 7 d and cooked till palatable for 20, 20, 5, 5, and 7 min, respectively. Total phenolic content (TPC), total flavonoids content (TFC), condensed tannins content (CTC), individual phenolic acids, isoflavones, DPPH, ferric-reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) of raw and cooked sprouts were measured. Cooking caused significant losses in phenolic content and antioxidant activities, and maximum loss was on day 3 > 5 > 7, including TPC (32%, 23%, and 15%), TFC (50%, 44%, and 20%), CTC (73%, 47%, and 12%), DPPH (31%, 15%, and 5%), FRAP (34%, 25%, and 1%), and ORAC (34%, 22%, 32%), respectively. Cooking caused significant losses in most individual phenolic acid, benzoic group, cinnamic group, total phenolic composition, individual isoflavones, and total isoflavones. The losses of phenolic acids such as gallic, protocatechuic, hydroxybenzoic, syringic, chlorogenic, or sinapic acids during cooking were not compensated by the increases in trihydroxybenzoic, vanillic or coumaric acids on certain days of germination. Cooking caused minimal changes in phenolic acid composition of day 1 and 2 sprouts compared to 3, 5, and 7 d sprouts.
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Affiliation(s)
- Shweta Kumari
- Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, Miss., 39762, U.S.A
| | - Sam K C Chang
- Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, Miss., 39762, U.S.A
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26
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Handa CL, de Lima FS, Guelfi MFG, Georgetti SR, Ida EI. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design. Food Chem 2016; 197:175-84. [PMID: 26616938 DOI: 10.1016/j.foodchem.2015.10.124] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 09/30/2015] [Accepted: 10/25/2015] [Indexed: 01/02/2023]
Abstract
A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water:ethanol:methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5:0.375:0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water:ethanol ratio of 0.5:0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
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