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Isoflavone composition of germinated soybeans after freeze–thaw
We studied the effect of freeze–thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at −20 °C, −80 °C, and −196 °C respectively, and then the frozen samples (-20 °C) we...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743152/ https://www.ncbi.nlm.nih.gov/pubmed/36519094 http://dx.doi.org/10.1016/j.fochx.2022.100493 |
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author | Ji, Wenmin Yang, Tianbao Song, Qijian Ma, Meng |
author_facet | Ji, Wenmin Yang, Tianbao Song, Qijian Ma, Meng |
author_sort | Ji, Wenmin |
collection | PubMed |
description | We studied the effect of freeze–thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at −20 °C, −80 °C, and −196 °C respectively, and then the frozen samples (-20 °C) were thawed at 4 °C, 10 °C, and 25 °C respectively. Results showed total isoflavone increased after germination. Aglycones content increased most at −20 °C, which increased about 24 times. The effect of thaw temperature and time indicated there were approximately 89 % glucosides forms converted to aglycones during freeze–thaw. Isoflavone conjugate-hydrolyzing β-glucosidase (ICHG) activity increased by 65.78 % (25 °C) and 59.14 % (48 h) with freeze–thaw. The cells of germinated soybeans were broken, promoting ICHG contact with glucosides and malonyl-glucosides. These results indicated that freeze–thaw greatly changed the content and profile of isoflavones, resulting in a sharp increase in the content of aglycones. |
format | Online Article Text |
id | pubmed-9743152 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-97431522022-12-13 Isoflavone composition of germinated soybeans after freeze–thaw Ji, Wenmin Yang, Tianbao Song, Qijian Ma, Meng Food Chem X Research Article We studied the effect of freeze–thaw on isoflavone composition in germinated soybeans, particularly the conversion of aglycones, the isoflavone monomers with high biological activity. Germinated soybeans were frozen at −20 °C, −80 °C, and −196 °C respectively, and then the frozen samples (-20 °C) were thawed at 4 °C, 10 °C, and 25 °C respectively. Results showed total isoflavone increased after germination. Aglycones content increased most at −20 °C, which increased about 24 times. The effect of thaw temperature and time indicated there were approximately 89 % glucosides forms converted to aglycones during freeze–thaw. Isoflavone conjugate-hydrolyzing β-glucosidase (ICHG) activity increased by 65.78 % (25 °C) and 59.14 % (48 h) with freeze–thaw. The cells of germinated soybeans were broken, promoting ICHG contact with glucosides and malonyl-glucosides. These results indicated that freeze–thaw greatly changed the content and profile of isoflavones, resulting in a sharp increase in the content of aglycones. Elsevier 2022-10-27 /pmc/articles/PMC9743152/ /pubmed/36519094 http://dx.doi.org/10.1016/j.fochx.2022.100493 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Ji, Wenmin Yang, Tianbao Song, Qijian Ma, Meng Isoflavone composition of germinated soybeans after freeze–thaw |
title | Isoflavone composition of germinated soybeans after freeze–thaw |
title_full | Isoflavone composition of germinated soybeans after freeze–thaw |
title_fullStr | Isoflavone composition of germinated soybeans after freeze–thaw |
title_full_unstemmed | Isoflavone composition of germinated soybeans after freeze–thaw |
title_short | Isoflavone composition of germinated soybeans after freeze–thaw |
title_sort | isoflavone composition of germinated soybeans after freeze–thaw |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743152/ https://www.ncbi.nlm.nih.gov/pubmed/36519094 http://dx.doi.org/10.1016/j.fochx.2022.100493 |
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