Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Yang, Juan; Bao, Zhining; Wu, Na‐Na; Yang, Xiaoquan; Lin, Wei; Chen, Zhong; Wang, Jinmei; Guo, Jian

doi:10.1111/ijfs.12784

Cited by 5 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After pepsin and trypsin digestion for 240 min, the nitrogen release reached to 80.75% and 81.21% for SPI-3d and SPI-5d, respectively, indicating excellent protein digestibility. These findings are well in agreement with previous studies (Yang et al, 2015). Bartkiene et al (2015) reported that compared to untreated sample, protein digestibility of fermented soya bean was found to be higher on average by 15.9%.…”

Section: In Vitro Digestibility Of Soya Bean Proteinsupporting

confidence: 93%

“…After pepsin and trypsin digestion for 240 min, the nitrogen release reached to 80.75% and 81.21% for SPI‐3d and SPI‐5d, respectively, indicating excellent protein digestibility. These findings are well in agreement with previous studies (Yang et al ., ). Bartkiene et al .…”

Section: Resultsmentioning

confidence: 97%

“…Yang et al . () found that soya milk enriched with isoflavone aglycones fermented by lactic acid bacteria exhibited higher antioxidant capacity during simulated in vitro digestion. In fact, the polyphenols with higher antioxidant activity involved in the interior of protein molecule are probably released after protein degradation, as supported by SDS‐PAGE and SEC profile (Figs and ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, in all cases, the antioxidant activity of digestive products, especially ABTS radical scavenging rate, was gradually increased during in vitro digestion process, indicating the improvement of antioxidant activity. Yang et al (2015) found that soya milk enriched with isoflavone aglycones fermented by lactic acid bacteria exhibited higher antioxidant capacity during simulated in vitro digestion. In fact, the polyphenols with higher antioxidant activity involved in the interior of protein molecule are probably released after protein degradation, as supported by SDS-PAGE and SEC profile (Figs 1 and 3).…”

Section: Antioxidant Activity Of Spi Digestive Productmentioning

confidence: 95%

“…Glyceollins in fermented SPI (SPI-3d) was more than four times higher than that in fermented seeds, meaning that the majority of glyceollins (>90%) accumulated in recovered protein during SPI production. It is a possible reason that compared with glycosides, isoflavone aglycones and glyceollins own stronger hydrophobic activity because of the hydrolysis of glucosides (Yang et al, 2015). Stronger hydrogen bonding and hydrophobic interactions with protein may occur for glyceollins in the extraction process.…”

Section: The Enrichment Of Isoflavone and Glyceollins In Spimentioning

confidence: 99%

See 4 more Smart Citations

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Chen

Ouyang

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Glyceollins, stress‐induced phytoalexins from parent soya bean isoflavones, were elicited with Aspergillus oryzae. This solid‐state fermentation facilitated the conversion of isoflavone glycosides into aglycones and glyceollins, which could mainly enrich in soya bean protein isolate (SPI) during protein preparation due to protein–polyphenol interactions. Glyceollin‐enriched SPI exhibited less flavour volatiles, higher solubility, lower whiteness and higher antioxidant activity than unfermented SPI. Fermented SPI was more easily to be digested during in vitro pepsin–trypsin digestion. This may be attributed to partial degradation of protein, especially α′ and α subunits of β‐conglycinin and acidic subunit of glycinin. The antioxidant activity of digestive products derived from fermented SPI was obviously enhanced with increasing digestion time due to simultaneous release of antioxidant peptides and glyceollins involved in the interior of protein molecule. These results suggest an effective technique for producing a nutrient‐enhanced SPI as novel functional ingredients applied in food industry.

show abstract

Section: In Vitro Digestibility Of Soya Bean Proteinsupporting

confidence: 93%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Antioxidant Activity Of Spi Digestive Productmentioning

confidence: 95%

Section: The Enrichment Of Isoflavone and Glyceollins In Spimentioning

confidence: 99%

See 3 more Smart Citations

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Chen

Ouyang

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Physicochemical properties of soy protein prepared by enzyme‐assisted countercurrent extraction

Wei

Lü

Yang

et al. 2017

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Synchronous improvements of both nutritional properties and the flavour of protein by optimising preparation processes are highly challenging. The prehydrolysis of soy meals by cocktail enzyme (β‐glucosidase, phytase and acid protease) treatment and subsequent countercurrent extraction were designed based on similar hydrolysis conditions. The composition, flavour volatiles and physicochemical properties of soy proteins were investigated. Compared to alkaline extraction and acid precipitation, enzyme‐assisted countercurrent extraction significantly increased protein yield and carbohydrate content, accompanied by a decrease in protein purity. This protein exhibited larger molecular weight distribution, less flavour volatiles, higher thermal stability and surface hydrophobicity, as evidenced by higher denaturation temperature (Td) and enthalpy change (ΔH) of protein. The conversion of isoflavone glycosides to aglycone and the partial degradation of phytic acid were observed for enzyme‐prepared soy proteins. These results suggest a feasible protocol for producing a nutrient‐improved soy protein with excellent flavour and thermal stability.

show abstract

Protective effect of isoflavone enriched soy β ‐conglycinin on osteoporosis in ovariectomized rats

Yang

Zou

Guo

et al. 2022

Journal of Food Biochemistry

Self Cite

View full text Add to dashboard Cite

Research shows that the consumption of soybean foods can reduce the incidence rate of bone fractures in women after menopause. The aim of this study was to investigate the effects of different complex of soy β‐conglycinin (7S) and isoflavones (7S‐ISO) on osteoporosis in ovariectomized rats. All treatments were administrated intragastrically to the groups every afternoon for 3 months. The treatments were administrated at 1 mL·(100 g)−1, the animals were given 50 mg·kg−1·d−1 ISO, and the concentration of protein was about 2 wt. %. The bone mineral density (BMD) and the bone biomechanics results of left tibia' maximum load in the 7S‐ISO group is significantly higher than in the ovariectomized group and the 7S group (p < .05). Otherwise, the serum tartrate‐resistant acid phosphatase (s‐TRACP), serum osteocalcin (s‐BGP), and serum estradiol (s‐E2) levels in 7S‐ISO were all significantly different from the OVX, OVX + casein, and the OVX + 7S group (p < .05). The serum calcium (s‐Ca) level was not significantly different among all the groups. 7S‐ISO may exhibit moderate estrogenic activities and as compared to 7S and ISO in osteoporosis (OP) of ovariectomized rats. Practical applications The effects of soy proteins on the health of females have always been a concern. It has been extensively reported soy 7S globulin (7S) as a type of trimer glycoprotein can depress blood fats. The aim of this study was to investigate the effects of different complex of soy β‐conglycinin and isoflavones (ISO), the main storage proteins and polyphenols in soy, on osteoporosis in ovariectomized rats.

show abstract

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Cited by 5 publications

References 25 publications

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Physicochemical properties of soy protein prepared by enzyme‐assisted countercurrent extraction

Protective effect of isoflavone enriched soy β ‐conglycinin on osteoporosis in ovariectomized rats

Contact Info

Product

Resources

About