Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2021-01-02 DOI:10.1080/08905436.2020.1869564

V. M. Gênova, A. C. Fernandes, E. Hiramatsu, L. D. Queirós, J. Macedo, G. Macêdo

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引用次数: 5

Abstract

ABSTRACT Advanced glycation end products (AGEs) are toxic with a high capacity to cause damages to health, mainly associated with diabetes complications. In this study, soybean isoflavone extracts were subjected to different biotransformation processes: Lactobacilli fermentation, Enzymatic and Enzymatic followed by fermentation, in order to improve their antioxidant capacity and bioactive isoflavone content. The effects of the biotransformation processes on total phenolic content, antioxidant activities, and isoflavone profile were evaluated. Analyses of antiglycation activity of the isoflavones extracts were evaluated by glycation models in vitro. The results showed that all bioprocesses increased the aglycone content, as well as the antioxidant capacity by about 2.5 times using ORAC and 1.6 times using FRAP assays. The results were superior for enzymatic biotransformation followed by fermentation. All processes showed about 24,33% to 57,33% of anti-glycationt capacity, indicating that biotransformation improved the bioactivity of isoflavones extracts for glycation inhibitory activity, as well as the associated e antioxidant capacity.

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生物转化的抗氧化异黄酮提取物具有抑制体外晚期糖基化终产物形成的能力

晚期糖基化终产物(AGEs)具有毒性，可对健康造成严重损害，主要与糖尿病并发症有关。为了提高大豆异黄酮提取物的抗氧化能力和生物活性异黄酮含量，本研究对大豆异黄酮提取物进行了不同的生物转化工艺:乳酸杆菌发酵、酶促发酵和酶促发酵。评价了生物转化过程对总酚含量、抗氧化活性和异黄酮含量的影响。采用体外糖基化模型分析异黄酮提取物的抗糖基化活性。结果表明，所有生物处理均可使多糖含量和抗氧化能力分别提高2.5倍和1.6倍。结果表明，酶促生物转化后发酵效果较好。所有处理均显示出24.33% ~ 57.33%的抗糖基化能力，表明生物转化提高了异黄酮提取物的糖基化抑制活性，以及相应的抗氧化能力。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.