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Improvement of Aglycone Content in Soy Isoflavones Extract by Free and Immobilized Β-Glucosidase and their Effects in Lipid Accumulation

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Abstract

Soybean is one of the most important commodities in the world, being applied in feed crops and food, pharmaceutical industries in different ways. Soy is rich in isoflavones that in aglycone forms have exhibited significant anti-obesity and anti-lipogenic effects. Obesity is a global problem as several diseases have been related to this worldwide epidemic. The aim of this work was to verify the effect of free and immobilized β-glucosidase, testing Lentikats, and sol–gel as carriers. Moreover, we wanted to examine if the different types of hydrolysis would generate extracts with distinct biological activity concerning lipid accumulation, PPAR-α regulation, and TNF-α, IL-6, and IL-10 concentrations using in vitro assays. Our results show that all formulations of β-glucosidase could hydrolyze soy isoflavones. Thus, after 24 h of incubation, daidzein content increased 2.6-, 10.8-, and 12.2-fold; and genistein content increased 11.7, 11.4, and 11.4 times with the use of free enzyme, Lentikats®, and sol–gel immobilized enzyme, respectively. Moreover, both methodologies for enzyme immobilization led to promising forms of biocatalysts for application in the production of soy extracts rich in isoflavones aglycones, which are expected to bring about health benefits. A mild lipogenic effect was observed for some concentrations of extracts, as well as a slight inhibition in PPAR-α expression, although no significant differences were noticeable in the cytokines TNF-α, IL-10, and IL-6 as compared with the control.

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Funding

This work was supported by a FAPESP scholarship to Joelise de Alencar Figueira Angelotti (process number 2013/13212-6).

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Authors and Affiliations

  1. Institute of Chemistry, Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Centro, Alfenas, Minas Gerais, Brazil

    Joelise A. F. Angelotti

  2. Department of Food Science and Technology, University of California, 2212 Robert Mondavi Institute–South, Davis, CA, 95616, USA

    Fernanda F. G. Dias

  3. Department of Food Science, Faculty of Food Engineering, State University of Campinas–UNICAMP, Monteiro Lobato, 80, Cidade Universitária, CEP, Campinas, SP, 13083-862, Brazil

    Hélia H. Sato

  4. Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal

    Pedro Fernandes

  5. DREAMS e Faculdade de Engenharia, Universidade Lusófona de Humanidades e Tecnologias, Av. Campo Grande 376, 1749-024, Lisbon, Portugal

    Pedro Fernandes

  6. Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University–UFVF, rua Mários Santos Braga 30, CEP, Niterói, RJ, 24020-140, Brazil

    Vânia M. Nakajima

  7. Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas–UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP, Campinas, SP, 13083-862, Brazil

    Juliana Macedo

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  1. Joelise A. F. Angelotti
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Angelotti, J.A.F., Dias, F.F.G., Sato, H.H. et al. Improvement of Aglycone Content in Soy Isoflavones Extract by Free and Immobilized Β-Glucosidase and their Effects in Lipid Accumulation. Appl Biochem Biotechnol 192, 734–750 (2020). https://doi.org/10.1007/s12010-020-03351-5

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