Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil.
Laboratory of Halophyte Biotechnology, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil.
J Sci Food Agric. 2020 Feb;100(3):1256-1264. doi: 10.1002/jsfa.10137. Epub 2019 Dec 2.
Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B (AFB ) in soybeans.
The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme. Aflatoxin B detected at low levels (0.96 to 1.67 ng g ), confirmed the protective effect of soybean phenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities.
This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms. © 2019 Society of Chemical Industry.
大豆广泛用于食品配方中；然而，对真菌或霉菌毒素污染的研究很少。因此，评估了游离、共轭和结合酚类化合物及其抗氧化和抗真菌潜力，以及大豆中黄曲霉毒素 B (AFB) 的发生情况。
共轭和结合酚类大豆提取物对 2,2-二苯基-1-苦基肼 (DPPH) 自由基、过氧化物酶和真菌 α-淀粉酶的抑制作用更强。低水平检测到的黄曲霉毒素 B（0.96 至 1.67ng/g）证实了大豆酚类化合物对产毒污染的保护作用。主成分分析证实，丁香酸、对羟基苯甲酸、对香豆酸和香草醛对抗氧化和抗真菌活性至关重要。
本研究提出了大豆中酚类化合物功能的新见解，表明它们具有天然保护作物免受真菌污染的潜力，避免了黄曲霉毒素的产生，这可以通过酚类化合物与抗氧化机制之间的相关性来证明。 © 2019 英国化学学会。
