dc.contributor.author | Gambero, Alessandra | |
dc.contributor.author | Caria, Cíntia Rabelo e Paiva | |
dc.contributor.author | Barbosa, Paula de Paula Menezes | |
dc.contributor.author | Mazine, Marina Rodrigues | |
dc.date.accessioned | 2024-03-27T16:38:52Z | |
dc.date.available | 2024-03-27T16:38:52Z | |
dc.date.issued | 2023-09-12 | |
dc.identifier.uri | http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17231 | |
dc.description.abstract | Soy isoflavones are considered important sources of bioactive compounds, but they are
poorly absorbable, due to their large hydrophilic structures. Some biotransformation strategies have
been used to convert the glycosidic form into aglycones, making them available for absorption. This
study evaluated the potential of enzymatic and/or microbial fermentation combined bioprocesses
in a soymilk extract before and after gastrointestinal in vitro digestion. Commercial β-glucosidase
(ET) and a mix of commercial probiotics (F) containing Lactobacillus acidophilus, Lactobacillus casei,
Lactococcus lactis, Bifidobacterium bifidum, and Bifidobacterium lactis were used to biotransform the
soymilk phenolic extract. An isoflavone profile was identified using HPLC-DAD, total phenolic
content was identified using the Folin–Ciocalteu test, and antioxidant capacity was identified using
ORAC and FRAP. Soymilk enzymatically treated (ET) followed by microbial fermentation (ET + T)
resulted in better conversion of glycosylated isoflavones (6-fold lower than control for daidzin
and 2-fold for genistin) to aglycones (18-fold greater than control for dadzein and genistein). The
total phenolic content was increased (3.48 mg/mL for control and 4.48 mg/mL for ET + T) and the
antioxidant capacity was improved with treatments of ET + T (120 mg/mL for control and 151 mg/mL
with ORAC) and with FRAP (285 µL/mL for control and 317 µL/mL). After the in vitro digestion,
ET + T samples resulted in a higher content of genistein (two-fold higher than control); also, increases
in the total phenolic content (2.81 mg/mL for control and 4.03 mg/mL for ET + T) and antioxidant
capacity measured with ORAC were greater compared to undigested samples. In addition, the
isolated microbial fermentation process also resulted in positive effects, but the combination of both
treatments presented a synergistic effect on soy-based products. | pt_BR |
dc.language.iso | por | pt_BR |
dc.publisher | Revista Foods | pt_BR |
dc.rights | Acesso aberto | pt_BR |
dc.subject | polyphenols | pt_BR |
dc.subject | β-glucosidase | pt_BR |
dc.subject | probiotics | pt_BR |
dc.subject | gastrointestinal | pt_BR |
dc.subject | digestion in vitro | pt_BR |
dc.title | Bioaccessibility evaluation of soymilk isoflavones with biotransformation processing | pt_BR |
dc.title.alternative | Avaliação da bioacessibilidade de isoflavonas do leite de soja com processamento de biotransformação | pt_BR |
dc.type | Artigo | pt_BR |
dc.contributor.institution | Pontifícia Universidade Católica de Campinas (PUC-Campinas) | pt_BR |
dc.identifier.lattes | 7165708428659026 | pt_BR |
dc.identifier.lattes | 8205842585786172 | pt_BR |
dc.identifier.lattes | 2514996973347100 | pt_BR |
dc.identifier.lattes | 8121197766491147 | pt_BR |
puc.center | Escola de Ciências da Vida | pt_BR |
puc.graduateProgram | Ciências da Saúde | pt_BR |
puc.embargo | Online | pt_BR |
puc.undergraduateProgram | Não se aplica | pt_BR |