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

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY
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 ,&nbsp;Andri Frediansyah ,&nbsp;Yana Cahyana ,&nbsp;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 ,&nbsp;Andri Frediansyah ,&nbsp;Yana Cahyana ,&nbsp;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}
引用次数: 0

摘要

大豆制品是异黄酮的主要来源,但许多天然异黄酮都是生物利用率较低的糖苷。β-葡萄糖苷酶会水解β-D-葡萄糖苷键,释放出异黄酮的苷元形式,这种形式的异黄酮更容易被人体吸收,并具有更好的保健功效,如消炎和抗癌作用。在发酵过程中,微生物通过产生 β-葡萄糖苷酶,在这种生物转化中发挥着关键作用。本综述概述了在印尼传统食品发酵过程中参与将异黄酮苷转化为苷元的微生物。这一过程受传统方法的影响,决定了苷元生产的效率。印尼豆豉、oncom、kecap 和 tauco 等以大豆为原料的发酵食品中的各种未开发微生物都会产生 β-葡萄糖苷酶。这些发现强调了优化传统发酵方法的重要性,以最大限度地提高豆制品的健康益处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review

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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信