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Separation of soy isoflavones from soy sauce residue by MIL-100(Fe). 2022

Yunhui Cheng, and Shihua Luo, and Fuqi Huang, and Xiangyi Yang, and Maolong Chen, and Ye Jiao, and Li Wen, and Zhou Xu
Hunan Provincial Key Laboratory of Cytochemistry, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Soy sauce residue (SSR) is a valuable biological resource, which contains soy isoflavones (SIs) with antioxidant activity and can be used to scavenge radicals. Herein, MIL-100(Fe) was synthesized for the extraction of SIs from SSR. Under the optimal adsorption conditions, the adsorption capacity of MIL-100(Fe) for SIs was 51.81 mg/g, which could achieve a purity of 56.17% and a recovery of 93.8%. These results demonstrated MIL-100(Fe) possessed effective properties of adsorption and purification for SIs. The content of SIs in the purified product was 167 times than that of SSR. The purified total SIs had a good antioxidant activity. The established method had a good scavenging ability toward 2, 2-diphenyl-1-picrylhydrazyl, superoxide and hydroxyl radicals, with IC50 values of 0.177, 0.116 and 0.082 mg/mL, respectively. Besides, the ferrous ion chelating potency was better than others, with IC50 values of 0.63 ± 0.0044 mg/mL. The established method was suitable for large-scale separation of purified total SIs and provided a reference for purification of bioactive factors from complex substrates.

UI MeSH Term Description Entries
D007529 Isoflavones 3-Phenylchromones. Isomeric form of FLAVONOIDS in which the benzene group is attached to the 3 position of the benzopyran ring instead of the 2 position. 3-Benzylchroman-4-One,3-Benzylidene-4-Chromanone,Homoisoflavone,Homoisoflavones,Isoflavone,Isoflavone Derivative,3-Benzylchroman-4-Ones,3-Benzylidene-4-Chromanones,Isoflavone Derivatives,3 Benzylchroman 4 One,3 Benzylchroman 4 Ones,3 Benzylidene 4 Chromanone,3 Benzylidene 4 Chromanones,Derivative, Isoflavone,Derivatives, Isoflavone
D000975 Antioxidants Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues. Anti-Oxidant,Antioxidant,Antioxidant Activity,Endogenous Antioxidant,Endogenous Antioxidants,Anti-Oxidant Effect,Anti-Oxidant Effects,Anti-Oxidants,Antioxidant Effect,Antioxidant Effects,Activity, Antioxidant,Anti Oxidant,Anti Oxidant Effect,Anti Oxidant Effects,Anti Oxidants,Antioxidant, Endogenous,Antioxidants, Endogenous
D045730 Soy Foods Foods made from GLYCINE MAX. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES. Soy Sauce,Texturized Soy Protein,Tofu,Bean Curd, Soy,Miso,Natto,Soy Cheese,Tempeh,Texturized Vegetable Protein,Bean Curds, Soy,Cheese, Soy,Cheeses, Soy,Curd, Soy Bean,Curds, Soy Bean,Food, Soy,Foods, Soy,Protein, Texturized Soy,Protein, Texturized Vegetable,Proteins, Texturized Soy,Sauce, Soy,Soy Bean Curd,Soy Bean Curds,Soy Cheeses,Soy Food,Soy Protein, Texturized,Soy Proteins, Texturized,Texturized Soy Proteins,Vegetable Protein, Texturized,Vegetable Proteins, Texturized

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