NDLI: Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)

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Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)

Content Provider	Springer Nature Link
Author	Algar, Elena Ramos Sola, Beatriz García Villaraco, Ana Saco Sierra, M. Dolores Martín Gómez, M. Soledad Gutiérrez Mañero, F. Javier
Copyright Year	2013
Abstract	The effect of two bacterial strains to enhance bioactive contents (total phenolic compounds, total flavonoid compounds and isoflavones) and antioxidant activity on 3-day-old soybean sprouts were investigated. To identify bacterial determinants responsible for these effects, viable and UV-treated strains were delivered to wounded seeds at different concentration. Multivariate analysis performed with all the evaluated parameters indicated the different effectiveness of Stenotrophomonas maltophilia N5.18 and Pseudomonas fluorescens N21.4 based on different structural and metabolic determinants for each. N21.4 increased total phenolics and isoflavones from the genistein family, while N5.18 triggered biosynthesis of daidzein and genistein families coupled to a decrease in total phenolics, suggesting different molecular targets in the phenilpropanoid pathway. Only extracts from N5.18 treated seeds showed an improved antioxidant activity according to the β-carotene bleaching prevention method. In summary, bioeffectors from both bacterial strains are effective tools to improve soybean sprouts quality; structural elicitors from N5.18 also enhanced antioxidant activity, being the best alternative for further development of a biotechnological procedure.
Starting Page	299
Ending Page	305
Page Count	7
File Format	PDF
ISSN	09219668
Journal	Plant Foods for Human Nutrition
Volume Number	68
Issue Number	3
e-ISSN	15739104
Language	English
Publisher	Springer US
Publisher Date	2013-08-06
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bioeffectors MAMPs Soybean sprouts Isoflavones Functional food Antioxidant activity Food Science Chemistry/Food Science Nutrition Ecology Plant Physiology
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)