Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

Undhad, Trupti; Hati, Subrota; Makwana, Shrushti

doi:10.1111/jfpp.15062

Cited by 13 publications

(11 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In maize, 2,4-dihydroxy-7-methoxy-2H-1,4-benzoxazin-3(4H)-one (DIMBOA) can resist fungus (Frey et al, 1997). The isoflavones also have antimicrobial functions (Undhad et al, 2021). Research has shown that under the stimulation of pathogenic bacterial infection, tea leaves can increase polyphenols as antibacterial factors, and the cortex of roots and stems can also produce antitoxin (Turkmen et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

Zhang

Chang-yu

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

Tea (Camellia sinensis) is an important crop that is mainly used in the food industry. This study using the metabolome and microbiome investigates the resistance factors of wild tea plant resources against tea gray blight disease, which is caused by Pestalotiopsis theae (Sawada) Steyaert. According to the interaction analysis of tea leaves and pathogenic fungus, the resistance of wild tea plant resource “R1” (Resistance 1) to tea gray blight disease was significantly higher than that of wild tea plant resource “S1” (Susceptibility 1). The difference between “R1” and “S1” in the metabolome was obvious. There were 145 metabolites that significantly changed. The phenolic acids and flavonoids were the major increased categories in “R1,” and it included 4-O-glucosyl-sinapate and petunidin-3-o-(6”-o-p-coumaroyl) rutinoside. Six metabolic pathways were significantly enriched, including aminoacyl-tRNA biosynthesis, flavone, and flavonol biosynthesis. In terms of bacteria, there was no significant difference between “S1” and “R1” in the principal component analysis (PCA). Pseudomonas was the major bacterial genus in “S1” and “R1.” In addition, each of the two resources had its own predominant genus: Cellvibirio was a predominant bacterial genus in “S1” and Candidatus_competibacter was a predominant bacterial genus in “R1.” In terms of fungi, the fungal diversity and the abundance of the two tea plant resource samples could be distinguished clearly. The fungal component of “S1” was more abundant than that of “R1” at the genus level. Toxicocladosporium was the predominant fungal genus of “S1,” and Filobasidium was the predominant fungal genus of “R1.” The relative abundance of unclassified-norank-norank-Chloroplast and Penicillium were significantly different between “S1” and “R1.” Penicillium was identified as a potential biomarker. They correlated with some metabolites enriched in “S1” or “R1,” such as L-arginine and quercetin-3-o-(2”-o-rhamnosyl) rutinoside-7-o-glucoside. Overall, phenolic acids, flavonoids, and Penicillium could be functional metabolites or microorganisms that contributed to improving the resistance of wild tea plant resources to tea gray blight disease.

show abstract

Section: Discussionmentioning

confidence: 99%

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

Zhang

Chang-yu

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The concentration of genistein in the product obtained in such a manner was 2.65 mg/100 mL and, of course, was significantly higher than in the unfermented substrate. It was proven that a fermented soy drink completed with skim milk powder and whey protein concentrate could definitely be a nutritious beverage for people of all ages [ 46 ].…”

Section: Fermentation As a Way To Increase Genistein Contentmentioning

confidence: 99%

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

et al. 2022

View full text Add to dashboard Cite

Nowadays, increasingly more attention is being paid to a holistic approach to health, in which diet contributes to disease prevention. There is growing interest in functional food that not only provides basic nutrition but has also been demonstrated to be an opportunity for the prevention of disorders. A promising functional food is soybean, which is the richest source of the isoflavone, genistein. Genistein may be useful in the prevention and treatment of such disorders as psoriasis, cataracts, cystic fibrosis, non-alcoholic fatty liver disease and type 2 diabetes. However, achievable concentrations of genistein in humans are low, and the use of soybean as a functional food is not devoid of concerns, which are related to genistein’s potential side effects resulting from its estrogenic and goitrogenic effects.

show abstract

“…40 Natural isoflavones in soy conjugate with sugars, which limits their absorption, but they can be hydroxylated into bioavailable form (aglycone) and easily digested via fermentation. 24,43 Serum and total cholesterol were reduced in obese mice fed with a high-fat diet containing 3 0 -hydroxydaidzein (daidzein derivative), a metabolite from fermented soy products. 44 Fermenting chickpea, lentil, and rice flour with LAB (Lactoplantibacillus plantarum and Levilactobacillus brevis) for 16 h generated a gluten-free yogurt-style-snack with enhanced AA profile, antioxidant properties and reduced ANFs (phytic acid, tannins, ⊍-galactosides) content.…”

Section: Introductionmentioning

confidence: 99%

“…The large amounts of peptides and free amino acids (AAs) generated in European dry‐fermented sausages participated in the development of characteristic flavor, with some peptides also exerting antioxidant and ACE inhibitory activities 40 . Natural isoflavones in soy conjugate with sugars, which limits their absorption, but they can be hydroxylated into bioavailable form (aglycone) and easily digested via fermentation 24,43 . Serum and total cholesterol were reduced in obese mice fed with a high‐fat diet containing 3′‐hydroxydaidzein (daidzein derivative), a metabolite from fermented soy products 44 .…”

Section: Introductionmentioning

confidence: 99%

Nutritional and potential health benefits of fermented food proteins

Tachie,

Onuh,

Aryee

2023

J Sci Food Agric

View full text Add to dashboard Cite

Protein fermentation continue to gain popularity due to several factors including the cost‐effectiveness of the process and the positive correlation of fermented protein consumption with reduced risk of developing diet‐related diseases such as diabetes, and cardiovascular disorders, as well as their enhanced nutritional and techno‐functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. This paper reviewed recent work on the influence of protein fermentation on nutrition and health. A total of 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANFs content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities such as probiotic, prebiotic, angiotensin‐converting enzyme (ACE) inhibitory, and antihypertensive properties. In addition, co‐products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is no longer just a method for food preservation but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment.This article is protected by copyright. All rights reserved.

show abstract

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

Cited by 13 publications

References 30 publications

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

Nutritional and potential health benefits of fermented food proteins

Contact Info

Product

Resources

About