Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

文献类型： 外文期刊

第一作者： Wang, Su-Yan

作者： Wang, Su-Yan;Zhang, Yun-Jiao;Zhu, Gui-Yang;Shi, Xin-Chi;Chen, Xin;Herrera-Balandrano, Daniela D.;Laborda, Pedro;Liu, Feng-Quan

作者机构：

关键词： germination; isoflavones; nutrition; phytoestrogens; soybean

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 5 期

页码：

收录情况： SCI

摘要： Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 x 10(-2) to 1 x 10(1) g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6 ''-O-malonyl-7-O-beta-glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV-A or far-infrared were the methods that caused the greatest increases in aglycon, 7-O-beta-glucoside, and total isoflavones. However, the largest increases in 6 ''-O-malonyl-7-O-beta-glucoside and 6 ''-O-acetyl-7-O-beta-glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. Practical Application Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone-dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.

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