This study demonstrated the enzymatic hydroxylation of glycitin to 3′-hydroxyglycitin, confirming the structure by mass and nucleic magnetic resonance spectral analyses. The bioactivity assays further revealed that the new compound possessed over 100-fold higher 1,1-diphenyl-2-picrylhydrazine free-radical scavenging activity than the original glycitin, although its half-time of stability was 22.3 min. Furthermore, the original glycitin lacked anti-α-glucosidase activity, whereas the low-toxic 3′-hydroxyglycitin displayed a 10-fold higher anti-α-glucosidase activity than acarbose, a standard clinical antidiabetic drug. The inhibition mode of 3′-hydroxyglycitin was noncompetitive, with a Ki value of 0.34 mM. These findings highlight the poten...
Protein hydrolysates are considered as a potential dietary source of natural antioxidants with impor...
The functionality of soybeans is an important factor in the selection and utilization of excellent s...
none4Soy products are gaining interest in the health food industry, because of the increasing scient...
The present study describes the biotransformation of a commercially available crude extract of soy i...
β-Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with e...
1. Soy isoflavones have been extensively studied because of their possible health-promoting effects....
International audienceNatural estrogens have demonstrated a wide variety of biological activities, w...
Daidzein and genistein are two major components of soy isoflavones. They exist abundantly in plants ...
The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed...
AbstractGenistein is an isoflavone that is known to be contained in soybean. It was proved that geni...
The hypocholesterolemic activity of soy isoflavones has been studied, but the exact mechanism underl...
This work was the first to investigate on the simultaneous characterization of metabolite profiles i...
Biotransformation of the soy isoflavone genistein by sequential 3′-hydroxylation using recombinant E...
Aim: To compare endogenous β-glucosidases and β-galactosidases for hydrolysis of the predominant iso...
Abstract: Daidzein and genistein are two major components of soy isoflavones. They exist abundantly ...
Protein hydrolysates are considered as a potential dietary source of natural antioxidants with impor...
The functionality of soybeans is an important factor in the selection and utilization of excellent s...
none4Soy products are gaining interest in the health food industry, because of the increasing scient...
The present study describes the biotransformation of a commercially available crude extract of soy i...
β-Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with e...
1. Soy isoflavones have been extensively studied because of their possible health-promoting effects....
International audienceNatural estrogens have demonstrated a wide variety of biological activities, w...
Daidzein and genistein are two major components of soy isoflavones. They exist abundantly in plants ...
The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed...
AbstractGenistein is an isoflavone that is known to be contained in soybean. It was proved that geni...
The hypocholesterolemic activity of soy isoflavones has been studied, but the exact mechanism underl...
This work was the first to investigate on the simultaneous characterization of metabolite profiles i...
Biotransformation of the soy isoflavone genistein by sequential 3′-hydroxylation using recombinant E...
Aim: To compare endogenous β-glucosidases and β-galactosidases for hydrolysis of the predominant iso...
Abstract: Daidzein and genistein are two major components of soy isoflavones. They exist abundantly ...
Protein hydrolysates are considered as a potential dietary source of natural antioxidants with impor...
The functionality of soybeans is an important factor in the selection and utilization of excellent s...
none4Soy products are gaining interest in the health food industry, because of the increasing scient...