Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health
Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally,...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1293 |
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| author | Susana Langa Ángela Peirotén José Antonio Curiel Ana Ruiz de la Bastida José María Landete |
| author_facet | Susana Langa Ángela Peirotén José Antonio Curiel Ana Ruiz de la Bastida José María Landete |
| author_sort | Susana Langa |
| collection | DOAJ |
| description | Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), <i>O</i>-desmethylangolensin (<i>O</i>-DMA), dihydrogenistein (DHG) and 6-hydroxy-<i>O</i>-desmethylangolensin (6-OH-<i>O</i>-DMA). Moreover, <i>Lactococcus garviae</i> 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from <i>Slackia isoflavoniconvertens</i> DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work. |
| first_indexed | 2024-03-11T06:31:41Z |
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| id | doaj.art-18cb60414d41481797a936c371176c01 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:31:41Z |
| publishDate | 2023-03-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-18cb60414d41481797a936c371176c012023-11-17T11:07:23ZengMDPI AGFoods2304-81582023-03-01126129310.3390/foods12061293Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human HealthSusana Langa0Ángela Peirotén1José Antonio Curiel2Ana Ruiz de la Bastida3José María Landete4Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, SpainDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, SpainIsoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), <i>O</i>-desmethylangolensin (<i>O</i>-DMA), dihydrogenistein (DHG) and 6-hydroxy-<i>O</i>-desmethylangolensin (6-OH-<i>O</i>-DMA). Moreover, <i>Lactococcus garviae</i> 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from <i>Slackia isoflavoniconvertens</i> DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work.https://www.mdpi.com/2304-8158/12/6/1293soyisoflavonesgenisteinequolLABbioavailable |
| spellingShingle | Susana Langa Ángela Peirotén José Antonio Curiel Ana Ruiz de la Bastida José María Landete Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health Foods soy isoflavones genistein equol LAB bioavailable |
| title | Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health |
| title_full | Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health |
| title_fullStr | Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health |
| title_full_unstemmed | Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health |
| title_short | Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health |
| title_sort | isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health |
| topic | soy isoflavones genistein equol LAB bioavailable |
| url | https://www.mdpi.com/2304-8158/12/6/1293 |
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