Research Progress in Biotransformation of Soybean Isoflavone Glycosides by β - Glucosidase and Probiotics

doi:10.7506/spkx1002-6630-201009074

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9 ): 333-337.doi: 10.7506/spkx1002-6630-201009074

• Reviews • Previous Articles Next Articles

Research Progress in Biotransformation of Soybean Isoflavone Glycosides by β - Glucosidase and Probiotics

HAN Ting1，CHENG Gang2，LIU Ying1，HUANG Wen1,*

1. College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China；
2. College of Life Science, South-Central University for Nationalities, Wuhan 430074, China

Received:2009-12-15 Online:2010-05-01 Published:2010-12-29
Contact: HUANG Wen E-mail:huangwen@mail.hzau.edu.cn

Abstract

Abstract:

The isoflavone glycosides in soybeans and their prepared products are difficult to digest and absorb in human body. In current paper, research progress in biotransformation of soybean isoflavone glycosides to improve bioavailability through β-glucosidase at home and aboard has been reviewed. The transformation of isoflavone glucosides by exogenous β-glucosidase and β-glucosidase-producing probiotics has been discussed in detail.

Key words: soybean isoflavone, &beta, -glucosidase, hydrolysis, probiotics

CLC Number:

TS201.2

HAN Ting1，CHENG Gang2，LIU Ying1，HUANG Wen1,*. Research Progress in Biotransformation of Soybean Isoflavone Glycosides by β - Glucosidase and Probiotics[J]. FOOD SCIENCE, 2010, 31(9 ): 333-337 https://doi.org/10.7506/spkx1002-6630-201009074

[1]	CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian. Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices [J]. FOOD SCIENCE, 2026, 47(7): 271-282.
[2]	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang. Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules [J]. FOOD SCIENCE, 2026, 47(5): 230-240.
[3]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[4]	JIANG Ling, LIU Zhenlei, ZHU Zhengming. Synthetic Biology Design of Engineered Probiotics for Short-Chain Fatty Acid Production: from Metabolic Enhancement to Smart Regulation [J]. FOOD SCIENCE, 2026, 47(10): 1-18.
[5]	LIU Xiaoze, ZHANG Ganqi, SUN Ruoziying, LIU Yingxin, WANG Lu. Inhibitory Mechanism of Characteristic Polyphenols in Hainan Large-Leaf Tea against Carbohydrate Hydrolases [J]. FOOD SCIENCE, 2026, 47(10): 39-54.
[6]	YANG Xiaohua, HONG Jiaqi, WANG Linhao, PAN Liyi, GUO Hezixian, WANG Jie, LIAO Zhenlin. Screening and Evaluation of Lactic Acid Bacteria for Hypoglycemic Effect in Type 2 Diabetic mellitus Mice [J]. FOOD SCIENCE, 2025, 46(8): 151-161.
[7]	TAO Qiang, LI Jiao, CAO Wanxue, CHEN Naidong. Mechanism for the Inhibition of α-Glucosidase by Peptide Tyr-Pro-Ile-Trp (YPIW) and Its Stability [J]. FOOD SCIENCE, 2025, 46(7): 43-50.
[8]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[9]	BO Zhihang, WANG Xinyu, YANG Zhenyu, ZHANG Guofang, DU Peng, LI Chun, LIU Libo. Research Progress on Probiotics in Improving Mental Health of Older Adults [J]. FOOD SCIENCE, 2025, 46(6): 392-401.
[10]	WU Xue, LI Yinuo, DONG Yonghui, WEI Lai, PENG Qiang, HAN Lin, WANG Min. Antioxidant and α-Glucosidase Inhibitory Activities of Procyanidins from Sea Buckthorn [J]. FOOD SCIENCE, 2025, 46(6): 63-72.
[11]	WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi. Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue [J]. FOOD SCIENCE, 2025, 46(5): 142-150.
[12]	HAN Ying, YANG Yueran, LÜ Keying, ZHANG Changhui, MO Huiru, XIANG Qisen, YAO Yang, ZHU Yingying. Effect of Heat-Moisture Treatment on the Nutritional Composition, Metabolite Composition, and in Vitro Probiotic Activity of Highland Barley [J]. FOOD SCIENCE, 2025, 46(23): 286-293.
[13]	ZHENG Shiqi, LI Ping, HUANG Zhoumei, DONG Li, LI Daotong, HU Xiaosong, CHEN Fang, MA Chen. Research Progress on Probiotic Regulation of Immune and Metabolic Functions via the Gut-Skin Axis for the Alleviation of Atopic Dermatitis [J]. FOOD SCIENCE, 2025, 46(23): 347-358.
[14]	ZHENG Zhihao, LI Xiaochun, LIN Dengfan, ZHOU Yingjun, PENG Yuande, SONG Shuai, CAI Jinwen, WANG Haixuan, XIE Chunliang. Effect of Lactiplantibacillus plantarum Fermentation on the Contents and Functional Activities of Active Substances in Ginseng during in Vitro Simulated Digestion [J]. FOOD SCIENCE, 2025, 46(22): 236-245.
[15]	XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao. Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer [J]. FOOD SCIENCE, 2025, 46(20): 111-120.

Research Progress in Biotransformation of Soybean Isoflavone Glycosides by β - Glucosidase and Probiotics

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments