Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour

Livia Dias de Queirós, Fernanda Furlan Gonçalves Dias, Amanda Rejane Alves de Ávila, Gabriela Alves Macedo, Gabriela Alves Macedo, Juliana Maria Leite Nobrega de Moura Bell

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7 Scopus citations

Abstract

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.

Original languageEnglish (US)
Article number110474
JournalFood Research International
Volume147
DOIs
StatePublished - Sep 2021
Externally publishedYes

Bibliographical note

Funding Information:
This work was supported by the USDA National Institute of Food and Agriculture , Hatch/Multi State project [ 1023517 ] and São Paulo Research Foundation, Brazil (FAPESP) [grants # 2016/20965-9 and # 2019/06870-3 ].

Publisher Copyright:
© 2021 Elsevier Ltd

Keywords

  • Antioxidant activity
  • Bioaccessibility
  • Bioconversion
  • Biologically active isoflavones
  • Enzymatic extraction
  • Soy flour

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