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Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria
Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. Thedoi:10.3390/pr9060963 fatcat:hsxfa2h56jdbxptldyhzycmpwq