Academic Journal
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
| Title: | Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing |
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| Authors: | Hee Yul Lee, Ji Ho Lee, Du Yong Cho, Kyeong Jin Jang, Jong Bin Jeong, Min Ju Kim, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho |
| Source: | Food Chemistry: X, Vol 24, Iss , Pp 101999- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Isoflavone-enriched soybean leaves, Food processing, γ-Aminobutyric acid, Water-soluble vitamin, Isoflavone, Digestive enzyme inhibitory, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total phenolics, total flavonoids, and isoflavone-aglycones increased from dried IESLs (DrIESLs) to fermented IESLs (FeIESLs). Especially, oleic acid (53.4 → 113.1 mg/100 g, 2.1-folds), γ-aminobutyric acid (357.36 → 435.48 mg/100 g, 1.2-folds), niacin (19.0 → 130.6 mg/100 g, 6.9-folds), folic acid (9.7 → 25.5 mg/100 g, 2.6-folds), daidzein (270.02 → 3735.10 μg/100 g, 13.8-folds), and genistein (121.18 → 1386.01 μg/100 g, 11.4-folds) dramatically increased. Correspondingly, the antioxidant and digestive enzyme inhibitory activities increased. Therefore, solid-state lactic acid fermentation (SLAF) was suggested as a suitable technique for mass-processing IESLs. FeIESLs with SLAF have the potential to be utilized as a functional food. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524008873; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101999 |
| Access URL: | https://doaj.org/article/0eb4b74b0d0341028923f42aa20a4ba3 |
| Accession Number: | edsdoj.0eb4b74b0d0341028923f42aa20a4ba3 |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101999 |
| Published in: | Food Chemistry: X |
| Language: | English |