Production of soy aglycones as an alternative estrogen via innovative synergy of commercial and novel Bacillus coagulans NYO-derived enzymes

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102732

Hyeon-Jun Seong , Deepti Bharti , Seong Gyung Kim , Kwang-Yeol Yang , Seung-Hee Nam

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Abstract

Soy isoflavones help mitigate cancer and estrogen-related diseases. This study aimed to improve raw soybean functionality by optimizing enzymatic biotransformation to produce soy aglycones, primarily daidzein and genistein, which resemble endogenous estrogen. Initial screening optimized commercial and fermented food-derived enzymes to boost isoflavone and aglycone content, respectively. The sequential application of Pluszyme 2000P© and Bacillus coagulans NYO maximized isoflavone extraction (4650 μg/g) and enhanced aglycone content 3.6 times compared to the non-treated control. Soy aglycone showed improved physicochemical properties and a compact, uniform structure, as revealed by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Electronic nose profiling showed reduced off-flavors (acidic, grassy) and enhanced desirable volatiles (sweet, caramelized). Biofunctionally, the soy aglycone elicited estrogen-like effects, promoting MCF-7 cell proliferation by 36 % without triggering cancerous growth. Estrogen receptor levels reached 14.87 pg/mg, approximately 6.5 times higher than untreated soy, supporting its potential as a safe phytoestrogen source.

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通过商业和新型凝固芽孢杆菌nyo衍生酶的创新协同作用生产大豆苷元作为替代雌激素

大豆异黄酮有助于减轻癌症和雌激素相关疾病。本研究旨在通过优化酶促生物转化生产大豆苷元，主要是大豆黄素和染料木素，以提高原料大豆的功能，类似于内源性雌激素。初步筛选优化了商品和发酵食品来源的酶，分别提高异黄酮和苷元的含量。与未处理对照相比，连续应用Pluszyme 2000P©和Bacillus coagulans NYO可最大限度地提取异黄酮（4650 μg/g），多糖含量提高3.6倍。傅里叶变换红外光谱（FTIR）和扫描电镜（SEM）结果表明，大豆苷元的理化性质得到改善，结构紧凑均匀。电子鼻分析显示，异味（酸性、青草味）减少，理想挥发物（甜味、焦糖味）增加。在生物功能上，大豆苷元引发了雌激素样效应，促进MCF-7细胞增殖36%，而不会引发癌变。雌激素受体水平达到14.87 pg/mg，约为未经处理大豆的6.5倍，支持其作为安全的植物雌激素来源的潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.