Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health

Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally,...

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Authors: Langa, Susana, Peirotén, Ángela, Curiel, José Antonio, Ruiz de la Bastida, Ana, Landete, José María
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/308003
Online Access:http://hdl.handle.net/10261/308003
Access Level:Open access
Keyword:Soy
Isoflavones
Genistein
Equol
LAB
Bioavailable
Aging
Health
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human healthLanga, SusanaPeirotén, ÁngelaCuriel, José AntonioRuiz de la Bastida, AnaLandete, José MaríaSoyIsoflavonesGenisteinEquolLABBioavailableAgingHealthhttp://metadata.un.org/sdg/3Ensure healthy lives and promote well-being for all at all agesIsoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) and 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from Slackia isoflavoniconvertens DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work.This work was supported by project PID2020-11960RB-I00 from the Spanish Ministry of Science and Innovation. A.R.d.l.B. is recipient of a pre-doctoral contract (PRE2018-086293).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Langa, Susana [0000-0003-2729-219X]Peirotén, Ángela [0000-0002-1532-8530]LLandete, José María [0000-0002-5147-3989]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/308003reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119602RB-I00info:eu-repo/grantAgreement/AEI//PRE2018-086293https://doi.org/10.3390/foods12061293Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3080032026-05-22T06:33:51Z
dc.title.none.fl_str_mv Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
title Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
spellingShingle Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
Langa, Susana
Soy
Isoflavones
Genistein
Equol
LAB
Bioavailable
Aging
Health
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
title_short Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
title_full Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
title_fullStr Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
title_full_unstemmed Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
title_sort Isoflavone metabolism by lactic acid bacteria and its application in the development of fermented soy food with beneficial effects on human health
dc.creator.none.fl_str_mv Langa, Susana
Peirotén, Ángela
Curiel, José Antonio
Ruiz de la Bastida, Ana
Landete, José María
author Langa, Susana
author_facet Langa, Susana
Peirotén, Ángela
Curiel, José Antonio
Ruiz de la Bastida, Ana
Landete, José María
author_role author
author2 Peirotén, Ángela
Curiel, José Antonio
Ruiz de la Bastida, Ana
Landete, José María
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Langa, Susana [0000-0003-2729-219X]
Peirotén, Ángela [0000-0002-1532-8530]
LLandete, José María [0000-0002-5147-3989]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Soy
Isoflavones
Genistein
Equol
LAB
Bioavailable
Aging
Health
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
topic Soy
Isoflavones
Genistein
Equol
LAB
Bioavailable
Aging
Health
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
description Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) and 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from Slackia isoflavoniconvertens DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/308003
url http://hdl.handle.net/10261/308003
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119602RB-I00
info:eu-repo/grantAgreement/AEI//PRE2018-086293
https://doi.org/10.3390/foods12061293
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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