TY - JOUR
T1 - Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour
AU - de Queirós, Livia Dias
AU - Dias, Fernanda Furlan Gonçalves
AU - de Ávila, Amanda Rejane Alves
AU - Macedo, Juliana Alves
AU - Macedo, Gabriela Alves
AU - Leite Nobrega de Moura Bell, Juliana Maria
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/9
Y1 - 2021/9
N2 - The effects of enzymatic extraction strategies on extractability, bioconversion, and bioaccessibility of biologically active isoflavone aglycones, total phenolic content, and antioxidant activity of aqueous extracts from full-fat soy flour were evaluated. Protease, tannase, and cellulase enzymes were used individually or in combination. Except for the protease treatment, all enzymatic treatments increased the extraction of biologically active isoflavones (daidzein and genistein) compared with the control. The use of a mixture of protease, tannase, and cellulase resulted in increased extractability and/or bioconversion of aglycones from soy flour, indicating a synergistic effect amongst the enzymes. Daidzein and genistein concentrations increased from 29.0 to 158.2 μg/g and from 27.0 to 156.5 μg/g (compared to the control), respectively. Furthermore, enzymatic extraction followed by in vitro gastrointestinal digestion significantly increased the bioaccessibility of isoflavone aglycones, total phenolic content (by 22–45%), and antioxidant activity (by 15–22%) of the extracts. These results demonstrate that enzyme selection is an efficient strategy to maximize the extraction, bioconversion, and bioaccessibility of bioactive isoflavones from soy flour, which could contribute to health benefits associated with the consumption of soy-rich products.
AB - The effects of enzymatic extraction strategies on extractability, bioconversion, and bioaccessibility of biologically active isoflavone aglycones, total phenolic content, and antioxidant activity of aqueous extracts from full-fat soy flour were evaluated. Protease, tannase, and cellulase enzymes were used individually or in combination. Except for the protease treatment, all enzymatic treatments increased the extraction of biologically active isoflavones (daidzein and genistein) compared with the control. The use of a mixture of protease, tannase, and cellulase resulted in increased extractability and/or bioconversion of aglycones from soy flour, indicating a synergistic effect amongst the enzymes. Daidzein and genistein concentrations increased from 29.0 to 158.2 μg/g and from 27.0 to 156.5 μg/g (compared to the control), respectively. Furthermore, enzymatic extraction followed by in vitro gastrointestinal digestion significantly increased the bioaccessibility of isoflavone aglycones, total phenolic content (by 22–45%), and antioxidant activity (by 15–22%) of the extracts. These results demonstrate that enzyme selection is an efficient strategy to maximize the extraction, bioconversion, and bioaccessibility of bioactive isoflavones from soy flour, which could contribute to health benefits associated with the consumption of soy-rich products.
KW - Antioxidant activity
KW - Bioaccessibility
KW - Bioconversion
KW - Biologically active isoflavones
KW - Enzymatic extraction
KW - Soy flour
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UR - http://www.scopus.com/inward/citedby.url?scp=85107936339&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2021.110474
DO - 10.1016/j.foodres.2021.110474
M3 - Article
C2 - 34399471
AN - SCOPUS:85107936339
SN - 0963-9969
VL - 147
JO - Food Research International
JF - Food Research International
M1 - 110474
ER -