Biotransformation processes in soymilk isoflavones to enhance anti‐inflammatory potential in intestinal cellular model
2020
Hiramatsu, Erika Yumi | de Ávila, Amanda Rejane Alves | Gênova, Vanize Martins | de Queirós, Lívia Dias | Macedo, Gabriela Alves | Martins, Isabela Mateus | Macedo, Juliana Alves
The present study investigated, in in vitro cellular model, the modulation of intestinal inflammation by biotransformed soymilk with tannase and probiotic strains. The ability to reduce the generation of intracellular reactive oxygen species (ROS) and the antioxidant power of soy extracts were also evaluated. The results showed changes in isoflavones profile after biotransformation processes, with a significative enhancement in aglycones content. Reduction in intracellular ROS production and improvement in antioxidant capacity were observed. Anti‐inflammatory responses in Caco‐2 cells were also expressive. A significative decrease in interleukin 8 (IL‐8) level was detected for all biotransformed samples, especially for extracts with tannase. The biotransformed soy extracts by tannase have a great potential to improve health conditions, defending the intestinal cells of oxidative damage, and acting as a possible adjuvant in inflammatory process. PRACTICAL APPLICATIONS: Soy isoflavones have been explored owing to health benefits. Only glycosylated forms are found in high concentrations in soybeans. So, microbial and enzymatic biotransformation processes aiming to increase aglycones and metabolites appear as an attractive option to enlarge the bioactivity of soy products. The present study showed a positive impact of biotransformed soymilk on antioxidant defenses systems and modulation of intestinal inflammation and could act as a nutraceutical agent.
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