Siti Nurmilah , Andri Frediansyah , Yana Cahyana , Gemilang Lara Utama
{"title":"印度尼西亚传统发酵豆制品中微生物对异黄酮的生物转化和保健潜力:综述","authors":"Siti Nurmilah , Andri Frediansyah , Yana Cahyana , Gemilang Lara Utama","doi":"10.1016/j.jafr.2024.101365","DOIUrl":null,"url":null,"abstract":"<div><p>Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficiently absorbed and offer enhanced health benefits, such as anti-inflammatory and anticancer effects. Microorganisms play a critical role in this biotransformation during fermentation by producing β-glucosidase. This review summarizes the microorganisms involved in converting isoflavone glycosides into aglycones during the fermentation of Indonesian traditional foods. The process, influenced by heritage-rich methods, determines the efficiency of aglycone production. Various unexplored microorganisms in Indonesian soybean-based fermented foods, such as tempeh, oncom, kecap, and tauco, produce β-glucosidase. These findings highlight the importance of optimizing traditional fermentation methods to maximize the health benefits of soy products.</p></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"18 ","pages":"Article 101365"},"PeriodicalIF":4.8000,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666154324004022/pdfft?md5=87b8ff587aea501fe25b609b7d28650f&pid=1-s2.0-S2666154324004022-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review\",\"authors\":\"Siti Nurmilah , Andri Frediansyah , Yana Cahyana , Gemilang Lara Utama\",\"doi\":\"10.1016/j.jafr.2024.101365\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficiently absorbed and offer enhanced health benefits, such as anti-inflammatory and anticancer effects. Microorganisms play a critical role in this biotransformation during fermentation by producing β-glucosidase. This review summarizes the microorganisms involved in converting isoflavone glycosides into aglycones during the fermentation of Indonesian traditional foods. The process, influenced by heritage-rich methods, determines the efficiency of aglycone production. Various unexplored microorganisms in Indonesian soybean-based fermented foods, such as tempeh, oncom, kecap, and tauco, produce β-glucosidase. These findings highlight the importance of optimizing traditional fermentation methods to maximize the health benefits of soy products.</p></div>\",\"PeriodicalId\":34393,\"journal\":{\"name\":\"Journal of Agriculture and Food Research\",\"volume\":\"18 \",\"pages\":\"Article 101365\"},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-08-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666154324004022/pdfft?md5=87b8ff587aea501fe25b609b7d28650f&pid=1-s2.0-S2666154324004022-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agriculture and Food Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666154324004022\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agriculture and Food Research","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666154324004022","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficiently absorbed and offer enhanced health benefits, such as anti-inflammatory and anticancer effects. Microorganisms play a critical role in this biotransformation during fermentation by producing β-glucosidase. This review summarizes the microorganisms involved in converting isoflavone glycosides into aglycones during the fermentation of Indonesian traditional foods. The process, influenced by heritage-rich methods, determines the efficiency of aglycone production. Various unexplored microorganisms in Indonesian soybean-based fermented foods, such as tempeh, oncom, kecap, and tauco, produce β-glucosidase. These findings highlight the importance of optimizing traditional fermentation methods to maximize the health benefits of soy products.