Hydrolysis of glycoside phytoestrogens of the extract from soy germ: A comprehensive study

Le Minh Chau; Do Thi Hoa Vien; Ho Phu Ha

doi:10.15625/2525-2518/17218

Author affiliations

Authors

Le Minh Chau Faculty of Food Technology, University of Economics - Technology for Industries, 456 Minh Khai Street, Hai Ba Trung, Ha Noi, Viet Nam;
Department of Biotechnology, School of Biotechnology and Food Technology, Ha Noi University of Science and Technology, Ha Noi, Viet Nam
Do Thi Hoa Vien Ha Noi University of Science and Technology, Ha Noi, Viet Nam
Ho Phu Ha Department of Food Technology, School of Biotechnology and Food Technology, Ha Noi University of Science and Technology, Ha Noi, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/17218

Keywords:

soy germ, phytoestrogen, isoflavone, aglycone

Abstract

Phytoestrogens which mimic mammalian estrogens structurally and functionally are phenolic compounds. The aglycone phytoestrogens in soy germ including daidzein, genistein, and glycitein are known to have higher biological activity than other derivative forms. This study aimed to assess the potential of pure β-glucosidase to hydrolyze glucoside phytoestrogens from soy germ to increase aglycones content. The optimal conditions for the hydrolysis of aglycones from soy germ evaporated extract included a β-glucosidase content of 4 units/g of defatted soy germ flour and an incubation time of 5.5 hours. Under these conditions, the hydrolysis of β-glycosides, malonyl glycosides, and acetyl glycosides were more than 90 %, 60 %, and 60 %, respectively. The phytoestrogen aglycones content was 31.36 ± 0.06 µmol/g (14.97 ± 0.03 µmol/g daidzein, 7.58 ± 0.05 µmol/g glycitein, and 8.81 ± 0.02 µmol/g genistein), 5 times higher than that of the defatted soy germ flour.

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