Next Article in Journal
Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization
Next Article in Special Issue
Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)
Previous Article in Journal
Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessArticle
Foods 2018, 7(7), 110; https://doi.org/10.3390/foods7070110

Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones

1
Food Science Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil
2
Chemistry Department, Londrina State University, Rod. Celso Garcia, KM 380, 86051-990 Londrina, PR, Brazil
3
Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada
*
Author to whom correspondence should be addressed.
Received: 21 June 2018 / Revised: 10 July 2018 / Accepted: 12 July 2018 / Published: 13 July 2018
(This article belongs to the Special Issue Food Legumes: Physicochemical and Nutritional Properties)
Full-Text   |   PDF [1922 KB, uploaded 13 July 2018]   |  

Abstract

Epicotyls from germinated soybeans (EGS) have great potential as sources of endogenous β-glucosidase. Furthermore, this enzyme may improve the conversion of isoflavones into their corresponding aglycones. β-Glucosidase may also increase the release of aglycones from the cell wall of the plant materials. Therefore, the aim of this work was to optimize both the extraction of β-glucosidase from EGS and to further examine its application in defatted soybean cotyledon to improve the recovery of aglycones, which were evaluated by ultra-high performance liquid chromatography (UHPLC). A multistep optimization was carried out and the effects of temperature and pH were investigated by applying a central composite design. The linear effect of pH and the quadratic effect of pH and temperature were significant for the extraction of β-glucosidase and recovery aglycones, respectively. Optimum extraction of β-glucosidase from EGS occurred at 30 °C and pH 5.0. Furthermore, the maximum recovery of aglycones (98.7%), which occurred at 35 °C and pH 7.0–7.6 during 144 h of germination, increased 8.5 times with respect to the lowest concentration. The higher bioaccessibility of aglycones when compared with their conjugated counterparts is well substantiated. Therefore, the data provided in this contribution may be useful for enhancing the benefits of soybean, their products, and/or their processing by-products. View Full-Text
Keywords: endogenous enzyme; phenolic compounds; ultra-high performance liquid chromatography; response surface methodology endogenous enzyme; phenolic compounds; ultra-high performance liquid chromatography; response surface methodology
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Yoshiara, L.Y.; Madeira, T.B.; de Camargo, A.C.; Shahidi, F.; Ida, E.I. Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones. Foods 2018, 7, 110.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top