Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349369
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPark, Yong Kun-
dc.typeArtigopt_BR
dc.titleConversion of isoflavone glucosides to aglycones by partially purified β-glucosidases from microbial and vegetable sourcespt_BR
dc.contributor.authorFujita, A.-
dc.contributor.authorAlencar, S. M.-
dc.contributor.authorPark, Y. K.-
dc.subjectIsoflavonaspt_BR
dc.subjectFeijãopt_BR
dc.subject.otherlanguageIsoflavonespt_BR
dc.subject.otherlanguageBeanspt_BR
dc.description.abstractIsoflavone aglycones have been shown to be more rapidly and efficiently absorbed into intestines than isoflavone glucosides. Helpfully, β-glucosidases can be used to convert isoflavone glucosides to aglycones. In this study, β-glucosidases from microbial (Aspergillus niger) and vegetable lima bean (Phaseolus lunatus) sources were characterized, purified, and then employed to convert isoflavone glycosides to aglycones. The microbial crude extract showed maximum activity at 60 °C and pH 5.0. It was highly stable between 40 and 60 °C and between pH 4.0 and 9.0. Optimum activity for the vegetable crude extract was achieved also at 60 °C and pH 5.5. Similarly, it presented great stability at high temperatures and a wide pH range. The microbial enzyme was purified by a factor of 14-fold to a yield of 2.2 % and a specific activity of 17 IU/mg. The vegetable enzyme was purified by a factor of fourfold to a yield of 77 % and a specific activity of 0.18 IU/mg protein. Both β-glucosidases produced satisfactory conversion rates of daidzin and genistin into daidzein and genistein; however, the microbial enzyme performed better than the vegetable enzyme. Our results suggest a potential use of these enzymes to enhance the bioavailability of isoflavones in food products.pt_BR
dc.relation.ispartofApplied biochemistry and biotechnologypt_BR
dc.relation.ispartofabbreviationAppl. biochem. biotechnol.pt_BR
dc.publisher.cityHeidelbergpt_BR
dc.publisher.countryAlemanhapt_BR
dc.publisherSpringerpt_BR
dc.date.issued2015-
dc.date.monthofcirculationMaypt_BR
dc.language.isoengpt_BR
dc.description.volume176pt_BR
dc.description.firstpage1659pt_BR
dc.description.lastpage1672pt_BR
dc.rightsFechadopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn0273-2289pt_BR
dc.identifier.eissn1559-0291pt_BR
dc.identifier.doi10.1007/s12010-015-1668-1pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs12010-015-1668-1pt_BR
dc.date.available2020-09-15T23:26:22Z-
dc.date.accessioned2020-09-15T23:26:22Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-09-15T23:26:22Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-15T23:26:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349369-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordLima beanspt_BR
dc.subject.keywordPurificationpt_BR
dc.identifier.source26018343pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigopt_BR
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