Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

• Published in: Journal of food science Vol. 87; no. 5; pp. 1961 - 1982
• Main Authors: Wang, Su‐Yan, Zhang, Yun‐Jiao, Zhu, Gui‐Yang, Shi, Xin‐Chi, Chen, Xin, Herrera‐Balandrano, Daniela D., Liu, Feng‐Quan, Laborda, Pedro
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.05.2022
• Subjects: Antioxidants; Antioxidants - metabolism; Biomedical materials; Calcium chloride; Cardiovascular diseases; Cooking; Cultivars; Fermentation; Germination; Glucosides; Glucosides - metabolism; Glycine max - metabolism; Irradiation; Isoflavones; Isoflavones - metabolism; Light effects; Menopause; Minerals; nutrition; Nutritive value; Osteoporosis; phytoestrogens; Reviews; Seeds; Seeds - metabolism; Signs and symptoms; soybean; Soybeans; Temperature effects; germination; soybean; nutrition; phytoestrogens; isoflavones
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.16131

Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10–2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″‐O‐malonyl‐7‐O‐β‐glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV‐A or far‐infrared were the methods that caused the greatest increases in aglycon, 7‐O‐β‐glucoside, and total isoflavones. However, the largest increases in 6″‐O‐malonyl‐7‐O‐β‐glucoside and 6″‐O‐acetyl‐7‐O‐β‐glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. Practical Application Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone‐dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.