Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains
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| Language: | English |
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Elsevier
2025-02-01
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| Subjects: | Beverages, Fermented food, Functional foods, Isoflavones, Lactic acid bacteria, |
| Online Access: | http://hdl.handle.net/10261/371511 https://api.elsevier.com/content/abstract/scopus_id/85208098661 |
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dig-inia-es-10261-3715112024-11-11T21:35:24Z Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains Langa, Susana Curiel, José Antonio Ruiz de la Bastida, Ana Peirotén, Ángela Álvarez, Inmaculada Landete, José María Agencia Estatal de Investigación (España) Ministerio de Ciencia e Innovación (España) CSIC - Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) Langa, Susana [0000-0003-2729-219X] Curiel, José Antonio [0000-0002-0111-1437] Ruiz de la Bastida, Ana [0000-0002-0650-7326] Peirotén, Ángela [0000-0002-1532-8530] Landete, José María [0000-0002-5147-3989] Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria 9 Pág. Equol and 5-hydroxy-equol, and their analogous compounds dehydroequol and 5-hydroxy-dehydroequol, are bioactive isoflavones formed by microbial metabolism. The aims of this work were to elucidate the formation of dehydroequol and 5-hydroxy-dehydroequol, to identify the role of dihydrodaidzein reductase (DHDR) in the production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol and to develop soy beverages enriched in these compounds through engineered lactic acid bacteria. DHDR was responsible for the production of equol and dehydroequol from dihydrodaidzein (DHD), and of 5-hydroxy-equol and 5-hydroxy-dehydroequol from dihydrogenistein (DHG), even in the absence of tetrahydrodaidzein reductase (THDR). The combination of DHDR with dihydrodaidzein racemase (DDRC), and/or THDR, allowed the production of soy beverages enriched in equol (241.34 ± 34.56 μM), dehydroequol (31.23 ± 5.78 μM), 5-hydroxy-equol (125.54 ± 7.90 μM) and 5-hydroxy-dehydroequol (292.34 ± 14.67 μM). Beverages fortified with high concentrations of equol, 5-hydroxy-dehydroequol and 5-hydroxy-equol could provide significant health benefits for consumers. Project PID2020-11960RB-I00 from the Spanish Ministry of Science and Innovation provided funding for this work. Pre-doctoral contract (PRE2018-086293) awarded to A.R.d.l.B. We are appreciative of the mass spectrometry and chromatography facilities provided by the Analysis Services Unit of the ICTAN (CSIC, Madrid, Spain). Peer reviewed 2024-11-11T13:58:23Z 2024-11-11T13:58:23Z 2025-02-01 artículo Publisher's version Food Chemistry 464( Part 2): 141707 (2025) 0308-8146 http://hdl.handle.net/10261/371511 10.1016/j.foodchem.2024.141707 1873-7072 39504728 2-s2.0-85208098661 https://api.elsevier.com/content/abstract/scopus_id/85208098661 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119602RB-I00/ES/IMPACTO DE UNA DIETA MATERNA RICA EN FIBRA Y POLIFENOLES SOBRE EL DESARROLLO INMUNITARIO DEL LACTANTE Y LA PROGRAMACION INMUNITARIA A LARGO PLAZO/ Departamento de Tecnología de los alimentos publisher https://doi.org/10.1016/j.foodchem.2024.141707 Sí open application/pdf Elsevier |
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Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria |
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Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria Langa, Susana Curiel, José Antonio Ruiz de la Bastida, Ana Peirotén, Ángela Álvarez, Inmaculada Landete, José María Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
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9 Pág. |
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Agencia Estatal de Investigación (España) |
| author_facet |
Agencia Estatal de Investigación (España) Langa, Susana Curiel, José Antonio Ruiz de la Bastida, Ana Peirotén, Ángela Álvarez, Inmaculada Landete, José María |
| format |
artículo |
| topic_facet |
Beverages Fermented food Functional foods Isoflavones Lactic acid bacteria |
| author |
Langa, Susana Curiel, José Antonio Ruiz de la Bastida, Ana Peirotén, Ángela Álvarez, Inmaculada Landete, José María |
| author_sort |
Langa, Susana |
| title |
Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
| title_short |
Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
| title_full |
Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
| title_fullStr |
Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
| title_full_unstemmed |
Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains |
| title_sort |
production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in limosilactobacillus fermentum strains |
| publisher |
Elsevier |
| publishDate |
2025-02-01 |
| url |
http://hdl.handle.net/10261/371511 https://api.elsevier.com/content/abstract/scopus_id/85208098661 |
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