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Contents and bioconversion of B-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh. Repositório Alice
BORGES, C. W. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; SILVA, J. B. da; BENEDETTI, S.; IDA, E. I..
The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of ??glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content, profile, and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Alimento funcional; Daidzeína; Genisteína; Soja; Soja fermentada; Fermented soybean; Glycine max; Rhizopus microsporus var oligosporus; Glycine max; Daidzein; Functional foods; Genistein.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1049699
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Contents and bioconversion of B-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh. Repositório Alice
BORGES, C. W. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; SILVA, J. B. da; BENEDETTI, S.; IDA, E. I..
ABSTRACT: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β‑glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Soja; Daidzeína; Soja fermentada; Alimento funcional; Genisteína; Soja; Nutrição humana; Rhizopus; Fungo; Alimento fermentado; Soybeans; Human nutrition; Daidzein; Fermented foods; Functional foods; Genistein.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1044976
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Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh PAB
Borges,Cristiane Wing Chong; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Benedetti,Silvia; Ida,Elza Iouko.
Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Rhizopus oligosporus; Daidzein; Fermented soybean; Functional food; Genistein.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000300271
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Effect of daidzein on Parkinson disease induced by reserpine in rats BJPS
Goel,Radha; Chaudhary,Rabia.
Parkinson disease is a neurodegenerative disorder characterised by the cardinal symptoms of stiffness, resting tremor, slowness (bradykinesia) and reduction of movement (hypokinesia). Involvement of oxidative damage has been reported in the pathophysiology of Parkinson disease and its related complications. The purpose of this study was to examine the effect of daidzein to quench the free radicals produced as a result of the increased oxidative stress in Parkinson disease.Parkinson disease is induced by administration of reserpine (5 mg/kg/day, i.p) for 5 consecutive days. The symptoms of PD such as tremors, akinesia and rigidity were evaluated. The effect was evaluated by assessing various behavioral parameters (grip strength and locomotor activity),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Daidzein; Reserpine; Carbidopa and Levodopa combination; Parkinson.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100559
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Effect of storage period on isoflavone content and physiological quality of conventional and transgenic soybean seeds Rev. bras. sementes
Ávila,Marizangela Rizzatti; Braccini,Alessandro de Lucca; Albrecht,Leandro Paiola; Scapim,Carlos Alberto; Mandarino,José Marcos Gontijo; Bazo,Gabriel Loli; Cabral,Yara Camila Fabrin.
The objective in this research was to evaluate the isoflavone content and the physiological quality of seed from conventional and transgenic soybean cultivars before and after 180 days of storage. Twenty one soybean cultivars: CD 202, CD 206, CD 208, CD 213RR, CD 214RR, CD 215, CD 216, CD 217, CD 218, CD 221, BRS 184, BRS 185, BRS 214, BRS 244RR, BRS 245RR, BRS 246RR, BRS 255, BRS 257, BRS 258, BRS 261 and BRS 262, grown in the 2005/2006 crop season, were assayed. The seeds were packed in Kraft paper bags and stored at room temperature under laboratory conditions. Seeds were evaluated with respect to their germination and vigor (first germination count, accelerated aging and tetrazolium test) and their total isoflavone contents and respective aglycon forms...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aglycon; Glycine max; Daidzein; Genistein; Vigour.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222011000100017
Registros recuperados: 5
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