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  • Title: Biotransformation of soy flour isoflavones by Aspergillus niger NRRL 3122 β-glucosidase enzyme.
    Author: Abdella A, El-Baz AF, Ibrahim IA, Mahrous EE, Yang ST.
    Journal: Nat Prod Res; 2018 Oct; 32(20):2382-2391. PubMed ID: 29224366.
    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.
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