Isoflavone Content Research Articles

Analysis of Flavonoid Metabolites in Citrus reticulata 'Chachi' at Different Collection Stages Using UPLC-ESI-MS/MS.

Flavonoids are essential substances with antioxidant properties and high medicinal value. Citrus reticulata 'Chachi' peel (CRCP) is rich in flavonoids and has numerous health benefits. The different maturity periods of CRCP can affect the flavonoid contents and pharmacological effects. In this study, we successfully performed UPLC-ESI-MS/MS-based metabolic analysis to compare the metabolites of CRCP at different harvesting periods (Jul, Aug, Sep, Oct, Nov, and Dec) using a systematic approach. The results revealed the identification of a total of 168 flavonoid metabolites, including 61 flavones, 54 flavonols, 14 flavone C-glycosides, 14 dihydroflavones, 9 flavanones, 8 isoflavones, 3 flavanols, 3 dihydroflavonols, and 2 chalcones. Clustering analysis and PCA were used to separate the CRCP samples collected at different stages. Furthermore, from July to December, the relative contents of isoflavones, dihydroflavones, and dihydroflavonols gradually increased and flavanols gradually decreased over time. The relative content of flavonoid C-glycosides showed an increasing and then decreasing trend, reaching the highest value in August. This study contributes to a better understanding of flavonoid metabolites in CRCP at different harvesting stages and informs their potential future utilization.

Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds.

Soybean (Glycine max (L.) Merr) is a nutrient-rich crop with a high protein content and various bioactive compounds with health-promoting properties. Nevertheless, it is poorly accepted as a food by consumers due to its off-flavour. Due to the ubiquitous presence of isoflavones in soybeans, their inherent antioxidant potential and inhibitory effect on lipoxygenase activity, their sensory properties are currently being considered to mitigate the off-flavour. In the present study, the content and composition of isoflavones in 17 soybean cultivars are determined. The correlation between the isoflavone mass fraction and lipid peroxidation was also established, using thiobarbituric acid (TBA) value and carbonyl compound concentration as indices for the development of off-flavour. Cloning, gene expression analysis and in silico analysis of isoflavone synthase isoforms (IFS1 and IFS2) were also performed. The total isoflavone mass fraction in soybean genotypes ranged from (153.5±7.2) µg/g for PUSA 40 to (1146±43) µg/g for Bragg. There was a moderately negative correlation between the indices of off-flavour formation and the genistein/daidzein ratio (p<0.1). However, the correlation with total isoflavone mass fraction was found to be insignificant, indicating complex interactions. Higher protein-protein interactions for the predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the Bragg than that of IFS1 indicated its more important role in isoflavone synthesis. The genistein/daidzein mass ratio was found to be an important factor in controlling off-flavour. IFS2 was identified as key to produce soybeans with high isoflavone mass fraction and potentially lower off-flavour formation.

QTL mapping reveals key factors related to the isoflavone contents and agronomic traits of soybean (Glycine max)

BackgroundSoybean is a valuable source of edible protein and oil, as well as secondary metabolites that can be used in food products, cosmetics, and medicines. However, because soybean isoflavone content is a quantitative trait influenced by polygenes and environmental interactions, its genetic basis remains unclear.ResultsThis study was conducted to identify causal quantitative trait loci (QTLs) associated with soybean isoflavone contents. A mutant-based F2 population (190 individuals) was created by crossing the Korean cultivar Hwanggeum with low isoflavone contents (1,558 µg g−1) and the soybean mutant DB-088 with high isoflavone contents (6,393 µg g−1). A linkage map (3,049 cM) with an average chromosome length of 152 cM was constructed using the 180K AXIOM® SoyaSNP array. Thirteen QTLs related to agronomic traits were mapped to chromosomes 2, 3, 11, 13, 19, and 20, whereas 29 QTLs associated with isoflavone contents were mapped to chromosomes 1, 3, 8, 11, 14, 15, and 17. Notably, the qMGLI11, qMGNI11, qADZI11, and qTI11, which located Gm11_9877690 to Gm11_9955924 interval on chromosome 11, contributed to the high isoflavone contents and explained 11.9% to 20.1% of the phenotypic variation. This QTL region included four candidate genes, encoding β-glucosidases 13, 14, 17–1, and 17–2. We observed significant differences in the expression levels of these genes at various seed developmental stages. Candidate genes within the causal QTLs were functionally characterized based on enriched GO terms and KEGG pathways, as well as the results of a co-expression network analysis. A correlation analysis indicated that certain agronomic traits (e.g., days to flowering, days to maturity, and plant height) are positively correlated with isoflavone content.ConclusionsHerein, we reported that the major QTL associated with isoflavone contents was located in the interval from Gm11_9877690 to Gm11_9955924 (78 kb) on chromosome 11. Four β-glucosidase genes were identified that may be involved in high isoflavone contents of soybean DB-088. Thus, the mutant alleles from soybean DB-088 may be useful for marker-assisted selection in developing soybean lines with high isoflavone contents and superior agronomic traits.

Non-destructive prediction of isoflavone and starch by hyperspectral imaging and deep learning in Puerariae Thomsonii Radix

Accurate assessment of isoflavone and starch content in Puerariae Thomsonii Radix (PTR) is crucial for ensuring its quality. However, conventional measurement methods often suffer from time-consuming and labor-intensive procedures. In this study, we propose an innovative and efficient approach that harnesses hyperspectral imaging (HSI) technology and deep learning (DL) to predict the content of isoflavones (puerarin, puerarin apioside, daidzin, daidzein) and starch in PTR. Specifically, we develop a one-dimensional convolutional neural network (1DCNN) model and compare its predictive performance with traditional methods, including partial least squares regression (PLSR), support vector regression (SVR), and CatBoost. To optimize the prediction process, we employ various spectral preprocessing techniques and wavelength selection algorithms. Experimental results unequivocally demonstrate the superior performance of the DL model, achieving exceptional performance with mean coefficient of determination (R2) values surpassing 0.9 for all components. This research underscores the potential of integrating HSI technology with DL methods, thereby establishing the feasibility of HSI as an efficient and non-destructive tool for predicting the content of isoflavones and starch in PTR. Moreover, this methodology holds great promise for enhancing efficiency in quality control within the food industry.

THE EFFECT OF ADDING VARIOUS TYPES OF ANTIOXIDANT MATERIALS ON THE MOTILITY AND VIABILITY OF BULL SEMEN: A LITERATURE RIVIEW

The quality of the cement used for Artificial Insemination (AI) influences the success of AI. The quality of frozen semen can be maintained by adding diluents that contain nutrients to maintain the viability of spermatozoa, prevent cold shock during freezing, and maintain the same osmotic pressure and pH as sperm cells. Spermatozoa also require antioxidants to protect against damage due to reactive oxygen species (ROS). This research aims to determine various types of antioxidants on the motility and viability of spermatozoa from cow semen. The method we use is a literature study which summarizes several pieces of literature whose library sources come from journals and articles searched via Google Scholar. Library sources are selected based on their correlation with the title of the literature study being reviewed. The research results show that the use of green tea antioxidants which contain EGCG, virgin coconut oil and commercial vitamin E which contains tocopherol, genistein with isoflavone content, fish oil with omega 3 content can inhibit lipid peroxidation and provide cell protection against oxidative damage from ROS. The results of the previous literature study certainly still require a lot of development. Therefore, further testing can be carried out to check the accuracy of the research data.

Impacts of Ultrasonic Treatment for Black Soybean Okara Culture Medium Containing Choline Chloride on the β-Glucosidase Activity of Lactiplantibacillus plantarum BCRC 10357.

The effects of ultrasonic treatment for the culture medium of solid black soybean okara with choline chloride (ChCl) on the survival and β-glucosidase activity of Lactiplantibacillus plantarum BCRC 10357 (Lp-BCRC10357) were investigated. A mixture of 3% dried black soybean okara in de Man-Rogosa-Sharpe (w/v) was used as the Oka medium. With ultrasonic treatment (40 kHz/300 W) of the Oka medium at 60 °C for 3 h before inoculation, the β-glucosidase activity of Lp-BCRC10357 at 12 h and 24 h of incubation amounted to 13.35 and 15.50 U/mL, respectively, which was significantly larger than that (12.58 U/mL at 12 h and 2.86 U/mL at 24 h) without ultrasonic treatment of the medium. This indicated that ultrasonic treatment could cause the microstructure of the solid black soybean okara to be broken, facilitating the transport of ingredients and Lp-BCRC10357 into the internal structure of the okara for utilization. For the effect of ChCl (1, 3, or 5%) added to the Oka medium (w/v) with ultrasonic treatment before inoculation, using 1% ChCl in the Oka medium could stimulate the best response of Lp-BCRC10357 with the highest β-glucosidase activity of 19.47 U/mL in 12 h of incubation, showing that Lp-BCRC10357 had a positive response when confronting the extra ChCl that acted as an osmoprotectant and nano-crowder in the extracellular environment. Furthermore, the Oka medium containing 1% ChCl with ultrasonic treatment led to higher β-glucosidase activity of Lp-BCRC10357 than that without ultrasonic treatment, demonstrating that the ultrasonic treatment could enhance the contact of ChCl and Lp-BCRC10357 to regulate the physiological behavior for the release of enzymes. In addition, the analysis of the isoflavone content and antioxidant activity of the fermented product revealed that the addition of 1% ChCl in the Oka medium with ultrasonic treatment before inoculation allowed a higher enhancement ratio for the biotransformation of isoflavone glycosides to their aglycones, with a slight enhancement in the antioxidant activity at 24 h of fermentation. This study developed a methodology by combining ultrasonic treatment with a limited amount of ChCl to allow the culture medium to acclimate Lp-BCRC10357 and release high levels of β-glucosidase, and this approach has the potential to be used in the fermentation of okara-related products as nutritional supplements in foods.

Effects of shading, soil moisture, fertilizations and sowing time on isoflavone content of soybean seed in Hokkaido

ABSTRACT Aiming to produce soybean seeds with high yield and high isoflavone content in Hokkaido, which has cool weather, we evaluated the effects of shading, soil moisture, fertilizations (K,N,P,Mo) and sowing time on yield and seed isoflavone content using mainly a high-isoflavone variety, Yukipirika. Shading treatments of 50 % and 70 % during the seed filling stage in a greenhouse decreased both yield and isoflavone content. Applying four soil moisture treatments from pF 1.5 to pF 2.8 in the seed filling stage in a greenhouse gave a positive correlation between soil moisture and both yield and isoflavone content. K fertilization treatments with different amount and various types of fertilizers were conducted in fields at medium or high level of K2O in soils typical of Hokkaido uplands. The additional K treatments did not increase yield or isoflavone content significantly in the field experiments. N (urea foliar application) treatments in fields did not affect yield and isoflavone content significantly. And P (phosphite root application) and Mo (seed treatment) in fields did not change isoflavone content, either. Sowing two weeks and four weeks later than the standard sowing time in a field decreased the yield but did not change the isoflavone content. From a practical application perspective, for producing soybean seeds with high isoflavone contents and high yield in Hokkaido, it is effective to plant at a standard time with a normal amount of fertilizer in fields with minimum shade and to maintain the soil moisture at well-watered levels during the seed filling stage.

Changes in Isoflavonoid and Flavonoid Content in Soybean Leaves Affected by UV-B or Copper

Abstract The production of antioxidant flavonoids is an important aspect of plant defence mechanisms under stress conditions. The hypothesis of increased antioxidant flavonol quercetin and isoflavone content in soybean leaves subjected to UV-B irradiation and copper toxicity was proposed, and their accumulation was investigated using HPLC analysis. However, the accumulation of antioxidant quercetin was not induced by either UV-B irradiation or copper treatment. UV-B irradiation strongly induced isoflavone aglycones, mainly genistein, daidzein, formononetin, and to a lesser extent, biochanin A. Isoflavone glycosides, genistin and daidzin were also induced. Copper treatment, whether applied to leaves or root media, resulted in the accumulation of genistin and its malonylated form, whereas aglycones were only slightly affected. The higher accumulation of genistein over daidzein after copper treatment could be related to the higher chelating ability of genistein and its glycosides. Soybean isoflavones, which possess antioxidant and chelating properties, rather than flavonols, play a crucial role in the plant‘s defence mechanisms against both UV-B irradiation and copper toxicity.

Factor de conversión proteica y capacidad antioxidante de isoflavonas en Glycine max

The conversion factor of nitrogen to proteins and isoflavones present in Glycine maxwas determined. For the determination of the conversion factor, we worked with solubilizing the proteins at alkaline pH and then extracting them with acidic pH. The proteins were identified by the Kjeldahl method. The antioxidant capacity was determined after extracting the isoflavones and their glycosides through the Soxhlet method, and then using the Brand Williams method (DPPH). The results indicate that the protein conversion factor was 5.85, the maximum concentration of total isoflavones was 33.33%, the antiradical efficiency of total isoflavones was 0.004 mL/ugmin, the antiradical efficiency of gallic acid was 0.005 mL/ugmin. and the antiradical efficiency of tannic acid was 0.0004 mL/ugmin. These results justify the consumption of Glycine max(Soya)as a food that has a high nutritional quality and provides an excellent source of antioxidants, which will prevent hormonal and carcinogenic diseases.

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

AbstractBackground and ObjectivesThis study aimed to prepare and use soy residue as a supplement to enhance the antioxidant activities of grain vinegar, which has relatively lower antioxidant activities than fruit vinegar. Brown rice vinegar (BRV) was supplemented with 30% (BROV3) and 50% (BROV5) soy residue, respectively.FindingsAfter 3 days of alcohol fermentation, the BROVs had lower sugar content (6.43–9.4 °Brix [Bx]), alcohol content (4.47%–7.5%), and pH (3.65–3.66) but higher acidity (0.75%) than BRV (12.47 °Bx, alcohol content 11%, pH 3.72, acidity 0.66%). During 10 days of acetic fermentation, the BROVs showed higher pH (3.23–3.38) and lower acidity (4.05%–4.35%) than BRV (pH 2.88, acidity 4.86%). As the soy residue was increased, the contents of essential amino acids increased from 22.03 mg/L (BRV) to 515.27 mg/L (BROV5), but those of desirable volatile compounds decreased, and those of undesirable compounds increased. The polyphenolics, flavonoids, and isoflavone contents and 2,2‵‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2, 2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS)+ radical‐scavenging activities of the BROVs increased while increasing soy residue.ConclusionsAlthough soy residue addition decreased certain desirable volatile compounds and increased certain undesirable ones, overall, it improved the antioxidant activity and quality of brown rice vinegar.Significance and NoveltyThe potential of soy residue for enhancing vinegar functionality was confirmed.

Safety Assessment and Hepatic-Renal Protection of Cajanus cajan (L.) Millsp. Root and Its Soy Isoflavone Contents.

Cajanus cajan (L.) Millsp., also known as pigeon pea, has roots that have exhibited much pharmacological potential. The present study was conducted to assess the safe dose of the ethanolic extract of C. cajan roots (EECR95) and to analyze the main soy isoflavones contents. In vitro, we investigated the mutagenicity and cytotoxic effect of EECR95 on Salmonella typhimurium-TA98 and TA100 (by Ames tests) and RAW 264.7, L-929, and HGF-1 cell lines (by MTT tests) for 24 h of incubation. We found no mutagenic or cytotoxic effects of EECR95. After administration of 0.2 or 1.0 g/kg bw of EECR95 to both male and female Wistar rats for 90 days, there were no significant adverse effects on the behaviors (body weight, water intake, and food intake), organ/tissue weights, or immunohistochemical staining, and the urine and hematological examinations of the rats were within normal ranges. EECR95 potentially decreases renal function markers in serum (serum uric acid, BUN, CRE, and GLU) or liver function markers (cholesterol, triglyceride, and glutamic-pyruvate-transaminase (GPT)). We also found that EECR95 contained five soy isoflavones (genistein, biochanin A, daidzein, genistin, and cajanol), which may be related to its hepatorenal protection. Based on the high dose (1.0 g/kg bw) of EECR95, a safe daily intake of EECR95 for human adults is estimated to be 972 mg/60 kg person/day.

The Effects of Duration of Fermentation on Total Phenolic Content, Antioxidant Activity, and Isoflavones of The Germinated Jack Bean Tempeh (Canavalia Ensiformis)

The daily consumption pattern of people in Indonesia is very close to the consumption of side dishes derived from legumes, especially those consumed in the form of tempeh food products. The purpose of this study was to determine the content of total phenolic compounds, flavonoids, antioxidant activity and isoflavone content of germinated jackbean tempeh with a fermentation duration of 0–5 days. Isoflavone extract was obtained by the extraction method using 70% alcohol. The total content of phenolic compounds was measured by the method of Folin ciocalteau, antioxidant activity was measured with DPPH and isoflavone content was determined using High Performance Liquid Chromatography (HPLC). The total content of phenolic compounds (TPC), antioxidant activity and isoflavone was analyzed using the ANOVA assay and differences between treatments compared to the Smallest Real Difference test with a meaningfulness level of 5%. The total phenolic compound content and the highest antioxidant activity during the tempeh fermentation process were obtained on the 5th day fermentation period of 10.70±0.31 (mg. GAE/g) for total phenolic and 457.04±151.91(%) for IC50 values with intergroup test results showed significant differences. The highest isoflavone deposits were also obtained at day 5 tempeh fermentation duration for all isoflavones i.e. daidzein, glycitein, genistein and factor-2 and there were significant differences between treatment groups. The isoflavone content was 4.6341±1.7431 mg/kg for daidzein, 5.4483±2.2936 mg/kg for glycitein, 0.9236±0.3288 mg/kg for genistein and 0.458±0.209 for factor-2. This study shows that the germination and fermentation process of tempeh causes changes in the content of total phenolic compounds and antioxidant activity as well as increasing and influencing the isoflavone profile.

Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with microwave-roasted (700 W for 270 s) black soybean (Glycine max (L.) Merr.). 1-Hexanol and 1-octen-3-ol, unpleasant soybean flavors, were found to decrease by up to 96.13% and 93.04%, respectively, in ultrasound-treated soymilk compared to the control. 2,3-Diethyl-5-methylpyrazine, a baked flavor, which exhibited the highest odor impact ratio in soymilk processed with microwave-roasted soybean, increased significantly during ultrasound treatment (p < 0.05). The content of total isoflavones, polyphenols, and flavonoids increased (p < 0.05) with the increase in ultrasound treatment time. Spearman's correlation analysis showed that browning was positively correlated (p < 0.01) with total phenols, total furans, total pyrazines, total polyphenols, and total isoflavones. This study discusses the applicability of microwave-roasted soybeans for improving the volatile profile and bioactive compounds in soymilk and provides information on the effects of ultrasound treatment on the volatile compounds, total polyphenols, flavonoids, and isoflavones in soymilk.

Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)

Thermal process with various sugars on black soybean before roasting process affects the levels of volatile compounds, total polyphenol, total flavonoid, and isoflavones. Black soybeans (Glycine max (L.) Merr.) were pre-soaked in 10, 30, and 50 g/L solutions of five types of monosaccharide (glucose, fructose, arabinose, xylose, ribose) for 2 h, followed by drying (50 °C/20 min) and roasting (200 °C/20 min) to determine the level of volatile compounds and isoflavones, and the antioxidant activity. Volatile compounds and isoflavones were analyzed by GC−MS and HPLC, respectively. Of the 22 volatile compounds identified in black soybean headspace, 2,5-dimethylpyrazine was the most abundant (1790 μg/kg). Pre-soaking in 50 g/L glucose gave the highest content of total volatile compounds (67.9% above control), while 10 g/L arabinose gave the highest content of total isoflavone (18.6% above control). With the increase in glucose, fructose, and ribose concentration, the contents of total volatile compounds, isoflavone, polyphenol, and flavonoid increased (p < 0.05) but decreased for xylose and ribose solutions (p < 0.05), except for the total polyphenol. This study provides practical information on the changes in the volatiles, isoflavones, and antioxidants in roasted black soybeans after soaking in five monosaccharide solutions.

Identification of the long InDels through whole genome resequencing to fine map of qIF05-1 controlling seed isoflavone content in soybean (Glycine max L. Merr.)

Soybean seed isoflavone can provide health and nutrition benefits for human which is a kind of secondary metabolite. In our previous study, a stable quantitative trait loci (QTL) qIF05-1 controlling seed isoflavone content in soybean had been detected on chromosome (Chr.) 05 in a recombinant inbred line (RIL) population from a cross from Huachun 2×Wayao. In this study, the parental lines were re-sequenced using the Illumina Solexa System with deep-coverage, a total of 63099 polymorphic long Insertions and Deletions (InDels) (≥15 bp) were identified between the parents Huachun 2 and Wayao, which were unevenly distributed on 20 chromosomes of soybean, varying from 1826 in Chr12 to 4544 in Chr18. 10002 long InDels (15.85% of total) were located in genic regions, including 1139 large-effect long InDels which resulted in truncated or elongated protein sequences. In the qIF05-1 region, there was 68 long InDels being detected between the two parents. Using progeny recombination experiment and genotype analysis, the qIF05- 1 locus was mapped into a 102.2-kb genomic region, 12 genes are located in this region contained 12 genes. By RNA-seq data analysis, genome sequence comparison and functional validation through ectopic expression into Arabidopsis, Glyma.05G208300 (described as GmEGL3), a basic helix-loop-helix (bHLH) transcription factor in plants, might be the likely confirmed gene in qIF05-1. These long InDels are a kind of complementary genetic method for QTL fine mapping and can facilitate genetic studies and molecular assisted selection breeding in soybean.

Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing

Soybean seeds of eight different varieties were processed to tempeh. Factors affecting each step of tempeh making include isoflavone profile, FRAP (ferric ion reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl radical scavenging ability) assayed antioxidant activity, and TPC (total phenolic content) in the prolonged fermentation were investigated respectively. The total isoflavone contents in the dry seeds of the tested varieties ranged from 893.3 to 1386.0 μmol/100 g, and more than 99% was in the form of isoflavone glucosides. Tempeh fermentation increased the isoflavone aglycone contents by more than 20 times. Principle component analysis provided evidence of the significant correlation (p < 0.05) between isoflavone aglycone content and FRAP and DPPH assayed antioxidant activities. Molar concentration (μmol/100 g) was the preferred unit to precisely present the conversion from isoflavone glucosides to aglycones, and the total isoflavone content (μmol/100 g) was not decreased after 10 d of fermentation in most varieties. In the prolonged fermentation, daidzein kept increasing throughout but genistein decreased after day 2. For extracting a higher amount of daidzein, longer fermentation could be considered. Our results provide information of preferable fermentation periods and soybean varieties and show that tempeh may be a functional food with readily bioavailable form of isoflavones.

Evaluation of Total Isoflavones in Chickpea (Cicer arietinum L.) Sprouts Germinated under Precursors (p-Coumaric Acid and L-Phenylalanine) Supplementation.

Cicer arietinum L. (Bengal gram, chickpea) is one of the major pulse crops and an important part of traditional diets in Asia, Africa, and South America. The present study was conducted to determine the changes in total isoflavones during sprouting (0, 3, and 7 days) along with the effect of two precursor supplementations, p-coumaric acid (p-CA) and L-phenylalanine (Phe), in C. arietinum. It was observed that increasing sprouting time up to the seventh day resulted in ≈1282 mg 100 g-1 isoflavones, which is approximately eight times higher than chickpea seeds. The supplementation of Phe did not affect the total length of sprouts, whereas the supplementation of p-CA resulted in stunted sprouts. On the third day of supplementation with p-CA (250 mg L-1), the increase in the total phenolic content (TPC) (80%), daidzein (152%), and genistin (158%) contents were observed, and further extending the supplementation reduced the growth of sprouts. On the seventh day of supplementation with Phe (500 mg L-1), the increase in TPC by 43% and genistin content by 74% was observed compared with non-treated sprouts; however, the total isoflavones content was found to be 1212 mg 100 g-1. The increased TPC was positively correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (r = 0.787) and ferric-reducing antioxidant potential (FRAP) (r = 0.676) activity. This study suggests that chickpea sprouts enriched in TPC and antioxidants can be produced by the appropriate quantity of precursor supplementation on a particular day. The results indicated major changes in the phytochemical content, especially daidzein and genistin. It was also concluded that the consumption of 100 g of seventh-day sprouts provided eight times higher amounts of isoflavones in comparison to chickpea seeds.

Unveiling the Remarkable Antioxidant Activity of Plant-Based Fish and Seafood Analogs through Electrochemical Sensor Analysis.

The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. This study aimed to evaluate the functional quality of caviar and salmon analog food inks based on pulses combined with nano ingredients and produced in our laboratory (LNANO). The primary objective of this work was to determine the total antioxidant compounds contained in these samples using a voltammetric technique with a glassy carbon electrode. The samples underwent ethanolic extraction (70%) with 1 h of stirring. The voltammograms were acquired in a phosphate buffer electrolyte, pH 3.0 with Ag/AgCl (KCl 3 mol L-1) as the reference electrode and platinum wire as the auxiliary electrode. The voltammograms revealed prominent anodic current peaks at 0.76-0.78 V, which are attributed to isoflavones. Isoflavones, known secondary metabolites with substantial antioxidant potential commonly found in pulses, were identified. The total isoflavone concentrations obtained ranged from 31.5 to 64.3 mg Eq genistein 100 g-1. The results not only validated the efficacy of the electrochemical sensor for quantifying total antioxidant compounds in the samples but also demonstrated that the concentration of total isoflavones in caviar and salmon analogs fell within the expected limits.

Multidirectional Effects of Red Clover (Trifolium pratense L.) in Support of Menopause Therapy.

Red clover is a raw material of interest primarily due to its isoflavone content. However, other groups of compounds may affect the pleiotropic biological effects of this raw material. It is used to alleviate menopausal symptoms, but the fact that there are many varieties of this plant that can be grown makes it necessary to compare the biological activity and phytochemical composition of this plant. Also of interest are the differences between the leaves and flowers of the plant. The aim of this study was to evaluate the properties of the leaves and flowers of six clover varieties-'Tenia', 'Atlantis', 'Milena', 'Magellan', 'Lemmon' and 'Lucrum'-with respect to their ability to inhibit α-glucosidase, lipase, collagenase and antioxidant activity. Therefore, the contents of polyphenols and the four main isoflavones-genistein, daidzein, biochanin and formononetin-were assessed. The study was complemented by testing for permeability through a model membrane system (PAMPA). Principal component analysis (PCA) identified a relationship between activity and the content of active compounds. It was concluded that antioxidant activity, inhibition of glucosidase, collagenase and lipase are not correlated with isoflavone content. A higher content of total polyphenols (TPC) was determined in the flowers of red clover while a higher content of isoflavones was determined in the leaves of almost every variety. The exception is the 'Lemmon' variety, characterized by high isoflavone content and high activity in the tests conducted.

Evaluation of Different Soybean Genotypes in Terms of Isoflavones, Antioxidants and Some Quality Traits

Soybean (Glycine max L.) varieties around the world have different quality characteristics that determine their use and nutritional value. In this study, the isoflavones (daidzein and genistein), isoflavone glycosides (daidzin and genistin), total flavonoid, total phenolic, free radical scavenging activity (DPPH), crude protein, crude fiber, fat, and condensed tannins contents of Turkish origin soybean genotypes were determined. The isoflavone contents were determined in the LC-MS/MS, antioxidants and condensed tannins content in the spectrophotometer, and other quality traits were determined in the NIRS device. The daidzein and genistein contents ranged between 0.035-0.446 and 0.308-1.188 ppm, respectively. The genistin content (0.254-8.906 ppm) was more variable than daidzin (0.388-1.006 ppm). Soybean genotypes exhibited high antioxidant characteristics. The crude protein contents were ranged from 36.127-40.603%. As a result, all genotypes examined were found to be rich in bioactive metabolites, therefore, high-quality raw materials for food production and human consumption.