Mercedes Concórdia Carrão-Panizzi

Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment.

ABSTRACT - The enzyme β-glucosidase hydrolyses the isoflavone glucosides developing aglycones,which are compounds with anticancer effects, that are also related with the astringency observed insoybean flavor. Due to the importance of this enzyme, a study was carried out to determineβ-glucosidase activity in soybean ( Glycine max (L.) Merrill) cultivars with different contents of isoflavoneglucosides (enzyme substrate). The enzyme activity was determined in 51 soybean cultivars sowed inLondrina (latitude 23oS), in Parana State, Brazil, and in the cultivar IAS 5 from soybean productionregions of different Brazilian states. Among the cultivars, a range of variability of 176.1 to 96.3 units ofenzyme activity (cultivars IAC-2 and Embrapa 2, respectively) was observed. A significant variabilityamong cultivars could suggest genetic differences. In the states of Rio Grande do Sul, Parana and MatoGrosso do Sul, the cultivar IAS 5 presented similar average of β-glucosidase activity: 132.1, 131.9 and132.5 units, respectively. Among locations in the states, the cultivar IAS 5 presented a variability forenzyme activity from 138.8 to 124.8 units, which were statistically different. In spite of statistics, thenumerical values were not too different to assume that environmental conditions affected enzymeactivity. A non-significative correlation for isoflavone glucoside concentrations and enzyme activitywas observed among cultivars.Index terms: environmental effect, Glycine max , aglycones, soybean flavor.ATIVIDADE DE BETA-GLICOSIDASE E NIVEIS DE ISOFLAVONOIDES GLICOSIDIOSEM CULTIVARES DE SOJA, INFLUENCIADAS PELO AMBIENTERESUMO - A enzima β-glicosidase hidrolisa os isoflavonoides glicosideos desenvolvendo agliconas,compostos com acao anticancerigena, que tambem sao relacionados com a adstringencia observada nosabor da soja. Pela importância dessa enzima, conduziu-se um estudo para determinar a atividade daβ-glicosidase em cultivares de soja ( Glycine max (L.) Merrill) com teores diferenciados de isoflavonoidesglicosideos (substratos da enzima). A atividade enzimatica foi determinada em 51 cultivares de sojasemeadas em Londrina, latitude 23oS, no Estado do Parana, e na cultivar IAS 5, proveniente de regioesprodutoras de soja de diferentes estados do Brasil. Entre as cultivares observou-se uma amplitude navariabilidade de 176,1 a 96,3 unidades de atividade enzimatica nas cultivares IAC-2 e Embrapa 2,respectivamente. Entretanto, a variabilidade significativa observada entre as cultivares pode estar indi-cando diferencas geneticas. Nos estados do Rio Grande do Sul, Parana e Mato Grosso do Sul, a cultivarIAS 5 apresentou atividades similares com valores medios de β-glicosidase iguais a 132,1, 131,9 e 132,5unidades, respectivamente. Entre os locais nos estados, a cultivar IAS 5 apresentou variabilidade naatividade da enzima de 138,8 a 124,8 unidades, as quais foram estatisticamente diferentes. No entanto,apesar da estatistica, os valores numericos nao foram tao diferentes para assumir que houve influenciado ambiente sobre a atividade da enzima. Entre as cultivares, nao houve correlacao significativa entre oteor de isoflavonoides glicosideos e a atividade da enzima.Termos para indexacao: efeito ambiental, Glycine max , agliconas, sabor da soja.

Chemical and physical composition of grain-type and food-type soybean for food processing

Abstract – The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean ( Glycine max ) cultivars for food processing. The soybean cultivars evaluated were: grain-type – BRS 133 and BRS 258; food-type – BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.Index terms:

Isoflavonas em produtos comerciais de soja

Isoflavones, associated with soy protein consumption, constitute a group of substances involved in anti-carcinogenic activity, reduction of the loss of bone mass and decrease of blood cholesterol, are considered functional compounds. Isoflavones in commercial soy foods produced in Brazil were determined. Five soy flours (SF), four textured vegetable proteins (TVP), two hydro soluble extracts (HE) and four formulated infant foods (IF) were analyzed. Isoflavone extraction was with ethanol and acetic acid and quantification and identification were accomplished by HPLC. Soy flour and textured vegetable protein contained mostly conjugated malonyl-glucosides, a SF (96mg of aglycons equivalent/100g) and TVP (70mg of aglycons equivalent /100g), obtained from the same cultivar were different in concentration and distribution of the compounds due to processing conditions. Hydro soluble extracts and formulated infant foods had aglucones varying from 8% to 28% of the total isoflavones, but the predominant isomers were b-glucosides. Twenty-five grams of soy protein a day, from SF or TVP, contribute with more than the recommended consumption of 50mg of total isoflavones a day. In the formulated infant food the concentration of total isoflavones was lower than in the other products due to addition of other ingredients.

Environmental and genetic variation of isoflavone content of soybean seeds grown in Brazil

Abstract – The objective of this work was to evaluate isoflavoneconcentrations in seeds of different Brazilian soybean cultivars grown in a range of locations and environmental conditions in Brazil. Seeds of 233 cultivars grown in Ponta Grossa, PR, Brazil, during the 2001/2002 soybean season, and of 22 cultivars sown in different locations of Brazilian Northeast, Southeast on South regions were analyzed for total isoflavones,including daidzin, glycitin, ‑1genistin and acetylgenistin. The total isoflavonesranged from 12 mg 100 g (cv. Embrapa 48) to 461 mg 100 g ‑1 (cv. CS 305) among the 233 cultivars grown in Ponta Grossa, and the differences among them are due to genetic effects since all cultivars were grown and collected at the same locatation and year. This is an indication of the possibility of breeding for isoflavonecontent. Differences in isoflavonecontent observed in the cultivars grown in different locations permit the selection of locations for optimum isoflavone content (low or high), depending on the uses of soybean. In the Northeast region (5–8°S), higher concentrations of ‑1total isoflavoneswere observed at Sao Raimundo das Mangabeiras (232 mg 100 g ) and Tasso Fragoso (284 mg 100 g

Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains

Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of b-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods, hydrothermal treatments of the soybean grains, as well as high isoflavone content soybean cultivars will enhance development of aglycone forms.

EFFECTS OF ISOFLAVONES ON BEANY FLAVOR AND ASTRINGENCY OF SOYMILK AND COOKED WHOLE SOYBEAN GRAINS 1

6 ABSTRACT - Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively) with pre-soaking and pre-heating of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone contents for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts.The whole soybeans grains cooked under pressure (1.5 kgf/cm 2 at 127°C) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32oC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4oC for 6, 12, 18, and 24 hours. After 24‑hour fermentation, isoflavone glucosides were 50% reduced, and the aglycone forms in the tempeh from both cultivars was increased. The malonyl forms reduced 83% after cooking. Less than 24 hours of refrigeration did not affect the isoflavone profile of tempeh from either cultivar, which is a good indicator of its quality. The tempeh maintains the high and low isoflavone content of the cultivars, which indicates that cultivar differences in this trait should be considered when processing tempeh.

Relationships among oil content, protein content and seed size in soybeans

During 1995/96 and 1996/97, experiments were carried out at Londrina State University, aiming at quantifying the oil and protein contents in two groups of soybean genotypes; estimating the phenotypic, genotypic and environmental correlations existent among oil, protein content and seed size, and identifying genotypes for direct human consumption with high protein content. The evaluated characters were Weight of a Hundred Seeds (WHS), expressed in grams/100 seeds, Oil Content (OC) and Protein Content (PC), expressed in %. In the experiment carried out in the field, OC ranged from 12 to 20.37 % and PC from 35.66 to 41.75% while in the experiment carried out in the greenhouse OC ranged from 12.26 to 21.79 % and PC from 32.95 to 41.56 % . The correlations between oil and protein were negative and significant. The relationship among WHS with OC and PC was low and higly affected by the time effect. Due to their high protein content and stability to oil and protein contents, there were distinction among the treatments carried out in the field (GA23 and GA20), and those carried out in the greenhouse (PI408251, Waseda, B6F4 (L-3 less), PI423909 and Tambagura).

Quantification of the sugars, oligosaccharides and starch in special soybean genotypes/cultivars (Glycine max (L) Merril) for human consumption.

Na soja, vários componentes, tais como açúcares, aminoácidos, ácidos orgânicos, sais inorgânicos, isoflavonas e saponinas estão relacionados com o sabor. Os açúcares, a sacarose e o amido, podem melhorar o sabor e a textura da soja. O objetivo deste trabalho foi quantificar os teores desses compostos e dos oligossacarídeos, em sementes de 28 genótipos/cultivares do Banco Ativo de Germoplasma da Embrapa Soja, que apresentam características especiais para o melhoramento genético. Os açúcares e os oligossacarídeos foram quantificados pela técnica de cromatografia liquida de alto desempenho (CLAE) e o amido pela metodologia adaptada de Rickard e Behn (1987). Os genótipos PI 417.159 e F83-8119 apresentaram menores teores de oligossacarídeos totais (2,744 e 3,064 g.100 g–1 de massa seca). As cultivares Tambaguro e Koji Amarela foram as que apresentaram teores de sacarose superiores a 6 g.100 g–1 de massa seca (6,327 e 6,162), enquanto que a única cultivar que apresentou um teor superior a 1 g.100g–1 de massa seca de amido foi a Tambaguro (1,191). As cultivares Koji Preta, Tamahomare, Tambaguro e BRS 267 foram estatisticamente superiores quando os 3 atributos (oligossacarídeos totais, sacarose e amido) foram avaliados conjuntamente, com o foco em sabor superior. As cultivares Koji Preta, Tamahomare, Tambaguro foram as melhores fontes genéticas indicadas para cruzamentos, pois não são tropicalizadas, enquanto a cultivar BRS 267 pode melhorar as qualidades sensoriais dos produtos processados a partir de soja. Por outro lado, a cultivar Late Giant, devido ao maior teor de oligossacarídeos, é uma fonte genética em potencial para produção de um alimento funcional à base de soja.RESUMO: Na soja, varios componentes, tais como acucares, aminoacidos, acidos orgânicos, sais inorgânicos, isoflavonas e saponinas estao relacionados com o sabor. Os acucares, a sacarose e o amido, podem melhorar o sabor e a textura da soja. O objetivo deste trabalho foi quantificar os teores desses compostos e dos oligossacarideos, em sementes de 28 genotipos/cultivares do Banco Ativo de Germoplasma da Embrapa Soja, que apresentam caracteristicas especiais para o melhoramento genetico. Os acucares e os oligossacarideos foram quantificados pela tecnica de cromatografia liquida de alto desempenho (CLAE) e o amido pela metodologia adaptada de Rickard e Behn (1987). Os genotipos PI 417.159 e F83-8119 apresentaram menores teores de oligossacarideos totais (2,744 e 3,064 g.100 g de massa seca). As cultivares Tambaguro e Koji Amarela foram as que apresentaram teores de sacarose superiores a 6 g.100 g?1 de massa seca(6,327 e 6,162), enquanto que a unica cultivar que apresentou um teor superior a 1 g.100g?1?1 de massa seca de amido foi a Tambaguro (1,191). As cultivares Koji Preta, Tamahomare, Tambaguro e BRS 267 foram estatisticamente superiores quando os 3 atributos (oligossacarideos totais, sacarose e amido) foram avaliados conjuntamente, com o foco em sabor superior. As cultivares Koji Preta, Tamahomare, Tambaguro foram as melhores fontes geneticas indicadas para cruzamentos, pois nao sao tropicalizadas, enquanto a cultivar BRS 267 pode melhorar as qualidades sensoriais dos produtos processados a partir de soja. Por outro lado, a cultivar Late Giant, devido ao maior teor de oligossacarideos, e uma fonte genetica em potencial para producao de um alimento funcional a base de soja. ABSTRACT: In soybeans, many components such as sugars, amino acids, organic acids, inorganic salts, saponins and isoflavones are related to the flavour. The sugars, sucrose and starch can improve the soybean flavour and texture. The present study aimed to quantify the contents of these compounds and also the oligosaccharides in the seeds from 28 genotypes/cultivars obtained from the Embrapa Soybean Germplasm Bank, that present special characteristics for genetic improvement programmes. The sugars and oligosaccharides were quantified by high-performance liquid chromatography (HPLC) and the starch by methodology adapted from Rickard e Behn (1987). The genotypes PI 417.159 and F83-8119 showed the lowest contents of total oligosaccharides (2.744 and 3.064 g.100 g DW). The cultivars Tambaguro and Koji Amarela showed sucrose levels above 6 g.100 g?1 DW (6.327 and 6.162), and the only cultivar with a starch content above 1 g.100 g?1 DW was Tambaguro (1.191). The cultivars Koji Preta, Tamahomare, Tambaguro and BRS 267 were statistically better when the 3 attributes (total oligosaccharides, sucrose and starch) were analysed together with a focus on better flavour. The cultivars Koji Preta, Tamahomare, Tambaguro were the best genetic sources for breeding because they have not been tropicalized, whilst the cultivar BRS 267 could improve the sensory qualities of processed soybean-based foods. On the other hand, on account of its higher oligosaccharide content, the cultivar Late Giant is a potential genetic source for the production of functional soybean-based foods.

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.