Modification of isoflavones by processing and photosensitization in model and food systems

Kim, Mi Ja; Lee, Jae‐Hwan

doi:10.1007/bf03253170

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…The case was studied in detail for soy isoflavones daidzein and genistein, which were shown particularly vulnerable during exposure of model systems or soymilk . No reaction was observed with typical type II sensitisers such as chlorophyll b, while obvious dimerisation was observed for type I oxidation under the influence of flavins . It can thus be concluded that the type I deactivation process gradually decreases quencher concentration, which eventually leaves the matrix unprotected after longer exposure time.…”

Section: Protection Mechanismsmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

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Section: Protection Mechanismsmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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“…According to previous reports, malonyl-glucosides predominantly found in raw soybeans can be decarboxylated and deesterified into acetyl-glucosides and glucosides, respectively, by thermal procedures including steaming, baking and roasting [10,11]. Additionally, as fermentation continued, the increased glucosides after steaming were hydrolyzed to the corresponding aglycones by certain Bacillus species with high β-glucosidase activity, and followed by biosynthesized into new derivatives of succinyl-glucosides and phosphorylated conjugates [12][13][14]. Considering these microbial biotransformations, most isoflavone studies during cheonggukjang and natto fermentations have been focused on the changes in their profiles under affected by type and incubation time of microorganisms as well as cooking temperature [13,[15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates

et al. 2022

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In this study, thirty-eight isoflavone derivatives were comprehensively identified and quantified from the raw, steamed and fermented seeds of four selected soybean cultivars based on UPLC-DAD-QToF/MS results with reference to the previously reported LC-MS library and flavonoid database, and summarized by acylated group including glucosides (Glu), malonyl-glucosides (Mal-Glu), acetyl-glucosides (Ac-Glu), succinyl-glucosides (Suc-Glu) and phosphorylated conjugates (Phos) in addition to aglycones. Among them, Suc-Glu and Phos derivatives were newly generated due to fermentation by B. subtilis AFY-2 (cheonggukjang). In particular, Phos were characterized for the first time in fermented soy products using Bacillus species. From a proposed roadmap on isoflavone-based biotransformation, predominant Mal-Glu (77.5–84.2%, raw) decreased rapidly by decarboxylation and deesterification into Ac-Glu and Glu (3.5–8.1% and 50.0–72.2%) during steaming, respectively. As fermentation continued, the increased Glu were mainly succinylated and phosphorylated as well as gradually hydrolyzed into their corresponding aglycones. Thus, Suc-Glu and Phos (17.3–22.4% and 1.5–5.4%, 36 h) determined depending on cultivar type and incubation time, and can be considered as important biomarkers generated during cheonggukjang fermentation. Additionally, the changes of isoflavone profile can be used as a fundamental report in applied microbial science as well as bioavailability research from fermented soy foods.

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