Biotransformation of soy flour isoflavones by Aspergillus niger NRRL 3122 β-glucosidase enzyme. Issue 20 (18th October 2018)

• Record Type: Journal Article
• Authors: Abdella, Asmaa; El-Baz, Ashraf F.; Ibrahim, Ibrahim A.; Mahrous, Emad Eldin; Yang, Shang-Tian
• Is Part Of: Natural product research. Volume 32:Issue 20(2018)
• Page Start: 2382
• Page End: 2391
• Publication Date: 2018-10-18
• Subjects: β-glucosidase -- purification -- biotransformation -- genistein -- response surface methodology -- antioxidant; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2017.1413569
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract: β-glucosidase enzyme produced from Aspergillus niger NRRL 3122 has been partially purified and characterised. Its molecular weight was 180 KDa. The optimal pH and temperature were 3.98 and 55 °C, respectively. It promoted the hydrolysis of soy flour isoflavone glycosides to their aglycone. Two-level Plackett–Burman design was applied and effective variables for genistein production were determined. Reaction time had a significant positive effect, and pH had a significant negative effect. They were further evaluated using Box–Behnken model. Accordingly, the optimal combination of the major reaction affecting factors was reaction time, 5 h and pH, 4. The concentration of genistein increased by 11.73 folds using this optimal combination. The antioxidant activity of the non-biotransformed and biotransformed soy flour extracts was determined by DPPH method. It was found that biotransformation increased the antioxidant activity by four folds. Abstract :