Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh
Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (1...
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| Format: | Article |
| Language: | English |
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Embrapa Informação Tecnológica
2016-03-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/pab/v51n3/1678-3921-pab-51-03-00271.pdf |
| _version_ | 1818743532728352768 |
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| author | Cristiane Wing Chong Borges Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Josemeyre Bonifácio da Silva Silvia Benedetti Elza Iouko Ida |
| author_facet | Cristiane Wing Chong Borges Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Josemeyre Bonifácio da Silva Silvia Benedetti Elza Iouko Ida |
| author_sort | Cristiane Wing Chong Borges |
| collection | DOAJ |
| description | Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content, profile, and distribution of the different forms of isoflavones in tempeh. The highest bioconversion of glycoside isoflavones into aglycones occurred in 6-hour soaked soybean grains, whose cotyledons were cooked for 15 minutes and subjected to 18-hour fermentation. |
| first_indexed | 2024-12-18T02:29:55Z |
| format | Article |
| id | doaj.art-d764dc53db4e420985588a57b8ead437 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-12-18T02:29:55Z |
| publishDate | 2016-03-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-d764dc53db4e420985588a57b8ead4372022-12-21T21:23:57ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212016-03-0151327127910.1590/S0100-204X2016000300009Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempehCristiane Wing Chong BorgesMercedes Concórdia Carrão-PanizziJosé Marcos Gontijo MandarinoJosemeyre Bonifácio da SilvaSilvia BenedettiElza Iouko IdaAbstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content, profile, and distribution of the different forms of isoflavones in tempeh. The highest bioconversion of glycoside isoflavones into aglycones occurred in 6-hour soaked soybean grains, whose cotyledons were cooked for 15 minutes and subjected to 18-hour fermentation.http://www.scielo.br/pdf/pab/v51n3/1678-3921-pab-51-03-00271.pdfGlycine maxRhizopus oligosporusdaidzeinfermented soybeanfunctional foodgenistein |
| spellingShingle | Cristiane Wing Chong Borges Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Josemeyre Bonifácio da Silva Silvia Benedetti Elza Iouko Ida Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh Pesquisa Agropecuária Brasileira Glycine max Rhizopus oligosporus daidzein fermented soybean functional food genistein |
| title | Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| title_full | Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| title_fullStr | Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| title_full_unstemmed | Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| title_short | Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| title_sort | contents and bioconversion of β glycoside isoflavones to aglycones in the processing conditions of soybean tempeh |
| topic | Glycine max Rhizopus oligosporus daidzein fermented soybean functional food genistein |
| url | http://www.scielo.br/pdf/pab/v51n3/1678-3921-pab-51-03-00271.pdf |
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