Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

作者：Suyan Wang, Yun‐Jiao Zhang, Gui‐Yang Zhu, Xin‐Chi Shi, Xin Chen, Daniela D. Herrera‐Balandrano, Fengquan Liu, Pedro Laborda · 发表于：Journal of Food Science · 年份：2022 · DOI：10.1111/1750-3841.16131 · 被引用次数：66 · 研究领域：Phytoestrogen effects and research、GABA and Rice Research、Food composition and properties

g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″-O-malonyl-7-O-β-glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV-A or far-infrared were the methods that caused the greatest increases in aglycon, 7-O-β-glucoside, and total isoflavones. However, the largest increases in 6″-O-malonyl-7-O-β-glucoside and 6″-O-acetyl-7-O-β-glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. PRACTICAL APPLICATION: Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone-dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrat...