Influence of Cultivation Temperature on Oligosaccharides and Isoflavones in Soybean Sprouts

Q3 Agricultural and Biological Sciences Environmental Control in Biology Pub Date : 2018-01-01 DOI:10.2525/ECB.56.59
D. Syukri, M. Thammawong, Hushna Ara Naznin, K. Nakano
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引用次数: 14

Abstract

Soybean is one of the small sized food legumes that contains high amount of nutritional compounds such as isoflavones, amino acids, vitamins, soyasaponin (Kim et al., 2013). As a food source, soybean can be consumed as it is or processed into other products such as tofu, soy sauce, soy paste and soybean sprouts. The variety of soybased food is produced to enhance the flavour and digestibility for increasing customer acceptance (Liu, 2008). Soybean sprout is one of the soy-based foods that produced by cultivating soybean seedlings for certain period to get certain length. It has been reported that most of the nutritional compounds such as amino acids, myo-inositol metabolites, isoflavone glycosides, soyasaponins, phytosterol (Gu et al., 2017), tocopherol (Vasantharuba et al., 2007) and dietary fibre (Tiansawang et al., 2016) increase during cultivation process of soybean sprouts, while some compounds such as phytic acid, trypsin inhibitors, compounds with lipoxygenase activity and oligosaccharides decrease (Labaneiah and Luh, 1981; Mostafa et al., 1987; Bau et al., 1997). Previously, it has been reported that the soy oligosaccharides, which is classified as raffinose family oligosaccharides (RFOs), causes flatulence and is recognized as one of the undesirable substances for human diet (Rackis, 1981). However, the recent research reported that RFOs could provide good impact to human health especially in the absorption process of isoflavones into the body (Tamura et al., 2003). Soybean sprout contains higher amount of isoflavones compared to soybean seed as raw material. Twelve distinct forms of isoflavone are found in soybean sprout; aglycones (daidzein, genistein and glycitein), -glycosides (daidzin, genistin and glycitin), malonyl glycosides (6 -Omalonyldaidzin, 6 -O-malonylgenistin and 6 -Omalonylglycitin) and acetylglycosides (6 -O-acetyldaidzin, 6 -O-acetylgenistin and 6 -O-acetylglycitin). Among them, malonyl glycosides are considered as main isoflavone form in soybean sprouts, especially 6 -Omalonylgenistin is the major compound (Quinhone Júnior and Ida, 2015). Isoflavones glycosides have a poor absorbance in human body (Izumi et al., 2000; Setchell et al., 2002) and poor bioactivity compared to their aglycones due to the presence of sugar moiety by -glycosidic linkage. In human digestion process, the beneficial isoflavone aglycones can be produced by hydrolysing -glycosidic bond of isoflavone glycosides including malonyl glycosides and acetyl glycosides. Moreover, the production of equol, which has much higher bioactivity than isoflavone glycoside is also related to the hydrolysis of daidzin (Setchell et al., 2002; Zubik and Meydani, 2003). Enteric bacteria in human intestine play main role on the hydrolysing process of -glycosidic bond by producing -glycosidase (Ki Suk et al., 2002). RFOs are the staple food for the growth of human enteric bacteria population (Saito et al., 1992). The abundance of enteric bacteria in human intestine will enhance the -glycosidase activity to hydrolyse the isoflavones glycosides for producing more active isoflavones compounds. Therefore, producing soybean
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培养温度对豆芽低聚糖和异黄酮含量的影响
大豆是一种小型食用豆类,含有大量的营养化合物,如异黄酮、氨基酸、维生素、大豆皂苷(Kim et al., 2013)。作为一种食物来源,大豆可以直接食用,也可以加工成豆腐、酱油、豆酱和豆芽等其他产品。大豆基食品的品种是为了增强风味和消化性而生产的,以提高顾客的接受度(Liu, 2008)。豆芽是大豆幼苗经过一定时间的培育,达到一定长度而制成的大豆基食品之一。据报道,在豆芽培养过程中,氨基酸、肌醇代谢物、异黄酮苷、大豆皂苷、植物甾醇(Gu et al., 2017)、生育酚(Vasantharuba et al., 2007)和膳食纤维(Tiansawang et al., 2016)等大部分营养成分增加,而植酸、胰蛋白酶抑制剂、具有脂氧合酶活性的化合物和低聚糖等部分成分减少(Labaneiah and Luh, 1981;Mostafa et al., 1987;Bau et al., 1997)。以前有报道称,大豆低聚糖被归类为棉子糖家族低聚糖(RFOs),可引起肠胃胀气,被认为是人类饮食中不受欢迎的物质之一(Rackis, 1981)。然而,最近的研究报告称,rfo可对人体健康产生良好影响,特别是在异黄酮进入人体的吸收过程中(Tamura等,2003年)。以豆芽为原料的大豆异黄酮含量高于大豆种子。在豆芽中发现了12种不同形式的异黄酮;糖苷元(大豆苷元、染料木素和糖苷)、糖苷元(大豆苷元、染料木素和糖苷)、丙二醇糖苷元(6 -Omalonyldaidzin、6 -O-malonylgenistin和6 -Omalonylglycitin)和乙酰糖苷元(6 - o -乙酰大豆苷元、6 - o -乙酰染料木素和6 - o -乙酰糖苷)。其中丙二醇苷被认为是豆芽中主要的异黄酮形式,特别是6 -Omalonylgenistin是主要的化合物(Quinhone Júnior and Ida, 2015)。异黄酮苷在人体中的吸收性较差(Izumi et al., 2000;Setchell等人,2002),与它们的苷元相比,由于-糖苷键存在糖部分,生物活性较差。在人体消化过程中,可以通过水解丙二醇苷和乙酰醇苷等异黄酮苷的-糖苷键生成有益的异黄酮苷元。此外,产生比异黄酮苷具有更高生物活性的雌马酚也与大豆苷的水解有关(Setchell et al., 2002;Zubik and Meydani, 2003)。人类肠道内的肠道细菌通过产生-糖苷酶在-糖苷键的水解过程中起主要作用(Ki Suk et al., 2002)。rfo是人类肠道菌群生长的主要食物(Saito et al., 1992)。肠道菌群的丰富会增强-糖苷酶的活性,使异黄酮苷水解,产生更有活性的异黄酮化合物。因此,生产大豆
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来源期刊
Environmental Control in Biology
Environmental Control in Biology Agricultural and Biological Sciences-Agronomy and Crop Science
CiteScore
2.00
自引率
0.00%
发文量
25
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