Ahn-Jarvis J H, Teegarden M D, Schwartz S J, Lee K, Vodovotz Y
College of Dentistry, The Ohio State University, 3173 Postle Hall, 305 West 12th Avenue, Columbus, OH 43210, United States.
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, United States.
Food Chem. 2017 Dec 15;237:685-692. doi: 10.1016/j.foodchem.2017.05.122. Epub 2017 May 24.
Food processing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion of isoflavones to their aglycone forms. This study investigated the role of β-glycosidase from processed soy-ingredient mixture (SIM) or almonds, and examined the impact of isoflavone composition in mediating conversion to aglycones. β-Glycosidase activity was quantified using p-nitrophenol-β-d-glucopyranoside and SIM isoflavone extracts. Almond β-glycosidase activity was significantly (p<0.001) reduced after roasting (99% reduction) or steaming (97% reduction) compared to raw almonds. SIM β-glycosidase activity, however, increased, with steaming by 66% (p<0.001) and with roasting by 52% (p=0.022), compared to raw SIM. After incubation with β-glycosidase, percentage of aglycone (total aglycone/total isoflavones) in SIM isoflavone extracts increased significantly in raw (35%), fermented (48%), roasted (88%) and steamed (91%) SIM, compared to their initial (∼5%) compositions. Manipulation of β-glycosidase activity and isoflavone composition can be used to modulate aglycone content in soy food products.
食品加工会改变大豆的物理化学状态，这能够增强异黄酮向其苷元形式的化学和酶促转化。本研究调查了来自加工大豆成分混合物（SIM）或杏仁的β-葡萄糖苷酶的作用，并研究了异黄酮组成在介导向苷元转化中的影响。使用对硝基苯酚-β-D-吡喃葡萄糖苷和SIM异黄酮提取物对β-葡萄糖苷酶活性进行定量。与生杏仁相比，杏仁经烘焙（降低99%）或蒸煮（降低97%）后，其β-葡萄糖苷酶活性显著降低（p<0.001）。然而，与未加工的SIM相比，SIM的β-葡萄糖苷酶活性有所增加，蒸煮后增加66%（p<0.001），烘焙后增加52%（p=0.022）。与β-葡萄糖苷酶孵育后，SIM异黄酮提取物中苷元的百分比（总苷元/总异黄酮）在未加工（35%）、发酵（48%）、烘焙（88%）和蒸煮（91%）的SIM中相较于其初始组成（约5%）显著增加。对β-葡萄糖苷酶活性和异黄酮组成的调控可用于调节大豆食品中的苷元含量。
