(PART I) Prebiotic Impacts Of Soybean Residue (Okara) On Eubiosis/Dysbiosis Condition Of The Gut And The Possible Effects On Liver and Kidney Functions

Nws yog qhov tsim nyog tias cov taum pauv muaj ntau qhov chaw ntawm cov protein vim lawv cov khoom noj muaj txiaj ntsig zoo nrog rau cov tshuaj lom neeg thiab lub cev. Tsis tas li ntawd, taum pauv thiab nws cov khoom los ntawm cov khoom pov thawj hauv cov ntaub ntawv yog ib qho chaw nplua nuj ntawm phytochemicals / bioactive compounds, piv txwv li, cov khoom tsis zoo ntawm cov nroj tsuag nrog kev txhawb nqa kev noj qab haus huv thiab zoo. Cov tshuaj no suav nrog tab sis tsis txwv rau, lunatic, lectin, phytic acids, saponins, omega -3-fatty acids, phytates, trypsin inhibitors, proteins, peptides, Bowman-Birk's protease inhibitor, phytosterols, thiab isoflavones, feem ntau yog daidzein, genistein, thiab glycitein [1,43,44]. Kev lig kev cai, tag nrho cov khoom noj khoom haus no tau raug suav tias yog cov khoom siv tshuaj tiv thaiv. Txawm li cas los xij, cov kev paub dhau los tsis ntev los no tau ua rau muaj kev nkag siab zoo dua ntawm lawv cov kev kho mob thiab kev noj qab haus huv zoo, los ntawm kev txo cov roj cholesterol mus rau cov khoom tiv thaiv kab mob, cov tshuaj tiv thaiv kab mob ntshav qab zib mellitus, thiab kev txo qis tom qab mob osteoporosis [1,45].

Cov khoom tseem ceeb ntawm cov residue no yog cov txheej ntawm taum thiab cov cotyledon tawg [1], uas yog ua los ntawm crude fifiber, tag nrho cov khoom noj khoom haus fiber ntau, insoluble dietary fiber, thiab soluble dietary fifiber, thiab tau qhia nyob rau hauv ntau cov lus ceeb toom ua si tseem ceeb. Lub luag haujlwm hauv ntau cov txheej txheem lom neeg thiab pab txhawb kev sib ntaus tawm tsam cov tsos mob ntawm ntau yam keeb kwm. Yog li ntawd, cov residue no suav hais tias yog ib qho tseem ceeb ntawm kev noj haus fiber ntau vim nws cov ntsiab lus tseem ceeb thiab tus nqi qis. Txawm li cas los xij, cov tshuaj muaj pes tsawg leeg yog txiav txim los ntawm cov txheej txheem ntawm soy processing los yog extraction, yog li tus naj npawb ntawm cov dej-soluble Cheebtsam tau los ntawm av soybeans thiab seb cov seem extractable constituents tau muab rho los yog tsis, thiab cov cultivar ntawm soybean siv. Ntau yam cultivars txawv nyob rau hauv lipid thiab crude protein cov ntsiab lus, fatty acid compositions, thiab lipoxygenase kev ua ub no [46,47]. Tsis tas li ntawd, qhov sib txawv ntawm cov khoom noj khoom haus ntawm ob qho tib si ntub thiab qhuav soybean residue tau raug ntaus nqi los ntawm kev sib txawv ntawm cov qoob loo, qhov tshwm sim ntawm tshav ntuj, txoj kev tsom xam, thiab kev tsim khoom lossis kev siv. Yog li ntawd, cov yam ntxwv ntawm cov dej-soluble constituents tej zaum yuav txawv vim cov raw khoom siv [48,49]. Txawm li cas los xij, qhov no yog dhau ntawm qhov kev tshuaj xyuas no thiab, yog li, cov neeg nyiam nyeem tuaj yeem xa mus rau cov ntawv no [10,47,50–52]. Cov kab ke thiab cov txheej txheem rau kev ua cov taum yog ib yam tseem ceeb heev thiab nws dictates txoj hmoo ntawm tag nrho cov dej-soluble extract hauv taum. Piv txwv li, muaj kev hloov pauv ntawm txoj kev Suav thiab Nyij Pooj ua lawv cov kua mis nyeem qaub thiab taum pauv. Nyob rau hauv Suav txoj kev, cov taum soaked yog rinsed, thiab cov taum nyoos yog ces av thiab cov residue yog lim tawm nrog dej, thiab ces tshav kub lub extract; nyob rau hauv Nyiv system, cov taum soaked yog thawj zaug siav ua ntej sib tsoo thiab lim [7,30,46]. Daim duab 1 qhia txog schematic illustration ntawm cov kauj ruam muab kev koom tes nyob rau hauv ua kua mis nyuj thiab zus tau tej cov soybean residue/okara [46,47,52].

Txawm hais tias cov substrates (okara) tsim los ntawm cov taum pauv tau pom zoo kom muaj cov dej noo siab ntawm ze li ntawm 70-80 feem pua ​​​​thiab feem ntau yog khi rau cov khoom noj khoom haus fiber ntau, yielding mus rau ib qho kev ntxhib los mos thiab zoo li ntub sawdust, nrog cov fiber ntau insoluble ie. , cellulose thiab hemicellulose accounting rau yuav luag tag nrho nws cov ntsiab lus qhuav (piv txwv li, txog 40-60 feem pua), uas tuaj yeem fermented los ntawm lub plab microbiota hauv txoj hnyuv loj, txawm tias nws tsis tuaj yeem zom tag nrho hauv cov hnyuv. Hauv qhov sib piv, qhov sib piv ntawm cov carbohydrates dawb (xws li, galactose, arabinose, fructose, sucrose, qabzib, stachyose, thiab raffinose) yog qis (4-5 feem pua) thiab qhov tsis muaj fermentable carbohydrates yog lub hauv paus tseem ceeb inhibiting fermentable kab mob loj hlob hauv cov seem. Hauv particular, soybean residue muaj 1.4 feem pua ​​​​raffinose thiab stachyose, uas yuav ua rau flatulence thiab tsam plab hauv qee tus neeg. Cov monomers tsim lub cell phab ntsa polysaccharide ntawm cov residue feem ntau yog galacturonic acid, arabinose, qabzib, galactose, fucose, xylose, thiab ib qho me me ntawm mannose thiab rhamnose [53]. Txawm li cas los xij, cov ntsiab lus tsis muaj dej tsis muaj / qhuav ntawm cov taum pauv tau tshaj tawm tias muaj li ntawm 10 feem pua ​​​​ rog, 30 feem pua ​​​​cov protein, thiab 55 feem pua ​​​​ntawm tag nrho cov khoom noj fiber ntau, yog li, 5 feem pua ​​​​tsawg-soluble noj fiber ntau thiab 50 feem pua ​​insoluble dietary fiber [48, 54] ib. Kev tshawb fawb tsis ntev los no ntawm qhov cuam tshuam ntawm kev kub siab hydrostatic siab (HHP) ntawm kev ua haujlwm ntawm kev noj zaub mov fiber ntau hauv okara tau tshuaj xyuas. Cov kws sau ntawv tau pom tias kev nkag mus rau HHP rau cov kua txiv hmab txiv ntoo uas tau txais cov khoom noj fiber ntau ntxiv cov ntsiab lus ntawm cov khoom noj muaj fiber ntau (piv txwv li, ntau dua 8-fold), uas yog ib qho tseem ceeb hauv kev ua kom ntseeg tau tias cov kua txiv hmab txiv ntoo muaj cov tshuaj tiv thaiv kab mob thiab tiv thaiv kab mob ntawm tus tswv tsev. digestive ib ntsuj av [55]

Okara tau pom zoo tias yog qhov muaj peev xwm ntawm cov nroj tsuag tsis tshua muaj nqi siv hauv tib neeg cov zaub mov vim nws tsis ntev los no tau lees paub tias muaj txiaj ntsig zoo thiab muaj txiaj ntsig zoo ntawm cov protein ntau [56]. Qhov tseem ceeb, cov khoom qhuav qhuav ntawm okara tau pom tias muaj 15.2-33.4 feem pua ​​​​cov protein (ie, feem ntau 7S globulin thiab 11S globulin) [57,58]. Cov protein residual cais tawm muaj tag nrho cov amino acids tseem ceeb txawm hais tias tsawg soluble hauv dej [57,59]. Ib zaug ntxiv, cov protein tau pom tias tiv thaiv kev zom zaub mov kom tiav los ntawm kev zom zaub mov, pancreatin, thiab pepsin, thiab tom kawg yog ua los ntawm steapsin, trypsin, thiab amylopsin. Txawm li cas los xij, cov khoom uas tsis muaj molecular hnyav (tsawg dua 1 kDa) ntawm cov digestible-resistant peptides muaj zog heev hauv kev cuam tshuam angiotensin-hloov enzyme (ACE) thiab yog li nthuav tawm cov kev ua haujlwm antioxidant zoo, tej zaum vim nws feem ntau ntawm hydrophobic amino acids [ 60]. Txog 5.19-14.4 feem pua ​​​​ntawm cov ntsiab lus ntawm cov protein seem yog ua los ntawm trypsin inhibitors thiab tuaj yeem ua rau tsis muaj zog nrog kev kho cua sov txaus [61]. Microbial bioconversion ntawm soybean residual proteins yuav muaj ob peb yam zoo. Yog li, nws cov bioconversion rau hauv cov proteins me tuaj yeem ua rau nws cov solubility nce thiab yog li tsim bioactive peptides thiab / lossis amino acids. Trypsin inhibitors tau pom zoo kom degraded los ntawm cov kab mob kom txhawb lawv cov khoom noj zoo. Txawm li cas los xij, cov kab mob tuaj yeem catabolize residual proteins thiab amino acids, yielding txo tus naj npawb ntawm cov amino acids tseem ceeb tam sim no nyob rau hauv seem seem. Ib txoj kev tshawb fawb tsis ntev los no qhia tias nws yog ib qho tseem ceeb uas yuav tsum tau muab tso rau hauv tus account tag nrho cov kev cuam tshuam ntawm fermentation ntawm molecular luj ntawm peptides, amino acids profile nrog rau inhibitory kev ua si ntawm trypsin vim lawv ua lub luag hauj lwm nyob rau hauv kev cuam tshuam rau tag nrho cov kev ua hauj lwm yam ntxwv xws li solubility thiab foaming zog. , nrog rau bioactivity ntawm cov ntsiab lus soy seem [1,46]. Table 1 nthuav qhia cov ntsiab lus piav qhia txog cov txiaj ntsig ntawm tshav kub, fungi, thiab kab mob kev kho mob ntawm cov kua txiv hmab txiv ntoo.

Txoj kev tshawb fawb los ntawm Chan thiab Ma [57] tau tshaj tawm txog kev txhim kho tseem ceeb hauv emulsification, solubility, thiab foaming zog ntawm okara protein los ntawm kev hloov pauv kua qaub. Cov kws sau ntawv kuj pom qhov txawv txav ntawm cov khoom siv techno-functional ntawm okara los ntawm kev kho ua ntej sib txawv (piv txwv li, ultrasonic, homogenization, thiab chav ua noj ua haus), yog li, kev txhim kho loj heev hauv cov ntsiab lus ntawm hydrophobic amino acids, txo hydrodynamic txoj kab uas hla. , txhawb qhov chaw hydrophobicity nrog rau kev txhim kho solubility thiab roj tuav peev [73]. Txawm li cas los xij, qhov muaj peev xwm ua kom muaj zog antioxidant zoo ntawm cov protein uas nyob hauv cov ntsiab lus tau nthuav tawm tom qab enzymatic hydrolysis siv kev sib xyaw ua ke ntawm flavorsome thiab alcalde [74]. Kev tshawb fawb tsis ntev los no ntawm qhov cuam tshuam ntawm cov kua qaub nag lossis daus (tsuas yog HCL, malic acid, thiab citric acid) ntawm cov qauv thiab kev ua haujlwm ntawm okara tau raug tshuaj xyuas kom zoo. Cov kws sau ntawv tau sau tseg qhov kev hloov pauv hauv cov khoom siv ntawm cov khoom seem ntawm cov kua txiv hmab txiv ntoo (tsuas yog, 7S globulin) cuam tshuam los ntawm cov kua qaub los nag. Nws tau pom tias citric acid tau nce qhov loj ntawm cov protein seem hauv qhov sib piv nrog HCL thiab malic acid. HCL ua rau siab solubility, foaming peev xwm Performance index, dej tuav peev, thiab foaming stability Performance index. Malic acid tau sau tseg qhov qis tshaj foaming stability Performance index, emulsifying stability Performance index, thiab foaming peev xwm Performance index. Citric acid-induced siab tshaj plaws emulsifying stability Performance index thiab roj tuav lub peev xwm. Cov kws sau ntawv xaus lus tias cov kua qaub los nag tuaj yeem hloov kho cov cuab yeej ua haujlwm ntawm okara protein los ntawm kev cuam tshuam rau cov qauv, uas pab txhawb kev tshem tawm cov protein los ntawm cov khoom siv tsis zoo soluble thiab yog li tau nthuav dav cov ntaub ntawv tau txais cov protein ntau hauv kev lag luam khoom noj [75] .

Cov defatted soybean residue, uas feem ntau tau los ntawm kev tsim cov kua txiv hmab txiv ntoo thiab cov kua roj, feem ntau yog ua los ntawm 14-25 feem pua ​​​​cov proteins, 70-85 feem pua ​​fibers, thiab tsawg dua 1 feem pua ​​​​lipids [73]. Cov ntsiab lus seem ntawm cov taum pauv tau pom zoo kom muaj cov lipids ntau ntawm 8.3-10.9 feem pua ​​(qhuav cov teeb meem). Feem ntau ntawm cov fatty acids yog poly- los yog monosaturated thiab yog ua los ntawm linoleic acid (54.1 feem pua ​​​​ntawm tag nrho cov fatty acids), stearic acid (4.7%), palmitic acid (12.3%), oleic acid (20.4%), thiab linolenic acid ( 8.8 feem pua) [76]. Thaum lub sij hawm sib tsoo ntawm taum mog, unsaturated fatty acids, feem ntau yog linoleic acid, reacts nrog soy lipoxygenase thiab hydroperoxide lyase yielding rau tsim ntawm aromatic tebchaw xws li hexyl thiab nonyl aldehydes thiab cawv. Cov tshuaj tsw qab uas muaj qhov ntsuas qis qis qhia tau hais tias cov aromas / off-flavors hauv cov kua mis nyuj nyoos. Txij li thaum cov enzymes no feem ntau denatured ntawm qhov kub siab tshaj 80 ◦C, Suav txoj kev ua cov kua mis nyeem qaub (piv txwv li, cov taum nyoos yog hauv av ua ntej cov filtrate yog rhuab) yuav tsim cov residue nrog cov cim ntsuab thiab cov noob taum qab [77]. Yog li, qhov sib txawv tau siv los ntawm Nyij Pooj txoj kev ua cov kua mis nyeem qaub yog qhov tseem ceeb dua thiab yuav muaj cov ntsiab lus qis ntawm trypsin inhibitor, yog li nws tuaj yeem siv tau yooj yim dua thaum ua noj thiab ua haujlwm [61]. Txawm li cas los xij, qhov no yuav txhais tau tias yog vim li cas soybean okara muaj nyob rau hauv Nyiv kev lag luam tab sis tsis tshua pom muaj nyob hauv Suav lag luam. Cov kab mob fermentative tuaj yeem metabolize fatty acids thiab lawv cov derivatives los tsim cov khoom muaj txiaj ntsig zoo. Ib txoj kev tshawb fawb tsis ntev los no ntawm kev rov qab los ntawm cov roj okara roj los ntawm supercritical carbon dioxide extraction hloov nrog ethanol qhia tau hais tias ntawm lub siab ntawm 20 MPa thiab ib tug kuj tsis tshua muaj kub ntawm 40 ◦C nyob rau hauv lub xub ntiag ntawm 10 feem pua ​​​​mol EtOH yielded mus rau lub rov qab ntawm txog 63.5. feem pua ​​​​cov roj-cov khoom. Cov roj uas tau txais tau yog ua los ntawm phytosterols, fatty acids, thiab cov cim ntawm decadence. EtOH khaws nws lub meej mom los ntawm kev txhawb nqa cov txiaj ntsig thiab muaj pes tsawg leeg ntawm phenolic tebchaw hauv cov extracts, feem ntau yog kua isoflavones (ie, genistein thiab daidzein). Soy isoflavones yog cov paub zoo antioxidants uas tuaj yeem ua rau kom muaj nuj nqis thiab ruaj khov ntawm cov roj, ua rau cov txheej txheem txaus nyiam rau cov zaub mov, tshuaj pleev ib ce, thiab txawm nyob rau hauv kev lag luam tshuaj [78]. Ntawm qhov tod tes, soybean residue yog pov thawj tias muaj ntau yam minerals, ib tug ncaj npaum li cas ntawm hlau, calcium, thiab poov tshuaj [53,79].

CISTANCHE yuav txhim kho lub raum / raum kab mob

2.2. Anti-Nutritional/Bioactive Constituents ntawm Soybean Co-Products; Nrog rau qhov tseem ceeb ntawm Polyphenols (Soy Isoflavones)Soy zaub mov xws li mis nyuj muaj kev sib xyaw ua ke ntawm cov khoom noj uas muaj txiaj ntsig zoo sib piv nrog cov mis nyuj, tab sis nrog gluten thiab lactose, thiab tau kos nrog cov cog lus phytochemical uas txuas nrog kev txhawb nqa kev noj qab haus huv. Soy zaub mov thiab cov khoom muaj pov thawj nyob rau hauv ob peb daim ntawv qhia kom muaj ib tug kuj siab thiab ntau haiv neeg ntawm phenolic tebchaw, xws li phenolic acids, flavonoids, thiab non-flavonoids. Lawv lub luag haujlwm tseem ceeb hauv peb cov khoom noj txhua hnub raws li cov khoom siv bioactive tau tshawb pom dav dav, nrog cov pov thawj loj hlob qhia lawv lub luag haujlwm hauv kev txo qis kev pheej hmoo ntawm cov kab mob ntev, xws li kab mob plawv, ntshav qab zib, kev tiv thaiv kab mob tsis zoo, muaj hnub nyoog ntsig txog qhov muag, thiab mob qog noj ntshav, uas yog txhua yam cuam tshuam. nrog cov tshuaj tiv thaiv oxidative ntawm cov phenolic tebchaw [80]. Bioactive compounds yog cov molecules pov thawj los piav qhia txog kev kho mob muaj peev xwm nrog rau kev cuam tshuam ntawm metabolic teeb meem, kev siv lub zog, oxidative kev nyuaj siab, nrog rau txo qis proinflammatory xeev [81]. Lub ntsiab bioactive Cheebtsam ntawm soybean yog proteins los yog peptides, saponins, phytosterols, isoflavones, protease inhibitors [82,83], tocopherols, thiab carotenoids [84]. Vong thiab Liu [46] tau tshaj tawm txog cov tshuaj lom neeg lom neeg ntawm okara thiab lawv suav nrog acetyl glucosides (0.32%) , saponins (0.10 feem pua), phytic acid (0.5 -1.2 feem pua), malonyl glucosides (19.7 feem pua), isoflavone aglycones (5.41 feem pua), thiab isoflavones glucosides (10.3 feem pua). Cov kev tshawb fawb yav dhau los tau qhia tias taum pauv yog nplua nuj nyob hauv polyphenol feem ntau yog isoflavones. Soy isoflavones tau suav hais tias yog piav qhia txog cov khoom siv biochemical tseem ceeb ua ib feem ntawm cov tshuaj flavone. Nws lub luag hauj lwm raws li cov tshuaj estrogen zoo li cov nroj tsuag tshuaj (phytoestrogens) [85], tau ua rau lawv lub ntsiab lus ntawm kev txaus siab thiab tau nyob rau hauv kev soj ntsuam los ntawm cov kws tshawb fawb, raws li lawv tau lees paub nrog cov dej num tseem ceeb tiv thaiv cov qog nqaij hlav qog noj ntshav, mob menopausal syndrome, osteoporosis. [86–88], ntshav cholesterol, mob plawv, thiab kev txawj ntse [89]. Isoflavones yog cov npe nrov polyphenols nrog cov qauv tshuaj zoo ib yam li flavones. Ob leeg isoflavones thiab flavones yog subclasses ntawm flavonoids, uas yog nyob rau hauv loj tshaj plaws polyphenolic pawg [81,90–92]. Soybean muaj txog li 12 ntau yam ntawm isoflavones, uas tuaj yeem muab faib ua peb (3) pawg tseem ceeb (ie, glycitein, genistein, thiab daidzein), txhua tus tuaj yeem siv plaub hom: -glucosidase, aglycones, malony lglucosides, thiab acetyl-glucosides, uas yog lub ntsiab phenolic Cheebtsam thiab tau raug ntaus nqi los ua ntau yam kev noj qab haus huv zog [86,89]. Ib txoj kev tshawb fawb tsis ntev los no ntawm qhov muaj pes tsawg leeg ntawm okara raug tshuaj xyuas, thiab cov kws sau ntawv tau tshaj tawm tias tag nrho cov ntsiab lus isoflavones ntawm okara yog 355 mg / g (qhuav qhov hnyav). Cov concentration ntawm aglycones, malonyl glucosides, isoflavone glucosides, thiab acetyl glucosides nyob rau hauv seem tau pom tias yog 54.1, 196.8, 103.2, thiab 3.2 mg / g, raws li [89]. Raws li tau hais los saum no, okara tuaj yeem muaj tib yam 12 isoflavones, txawm hais tias kev ua haujlwm thaum lub sij hawm soymilk ntau lawm yuav cuam tshuam rau tus thawj isoflavones profile [86]. Lwm qhov tseem ceeb uas tuaj yeem cuam tshuam qhov profile ntawm isoflavone hauv okara yog lawv cov koom haum nrog lwm cov khoom noj khoom haus matrix, suav nrog kev tsis sib haum xeeb ntawm macronutrients thiab polyphenols, feem ntau cov proteins [81,93,94]. Txawm li cas los xij, kwv yees li 12-30 feem pua ​​​​ntawm cov isoflavones muaj nyob rau hauv cov taum pauv tau pom zoo kom khaws cia hauv cov khoom seem thaum ua cov kua mis nyeem qaub. Lub ntsiab tseem ceeb ntawm cov kua isoflavones yog aglycones (15.4 feem pua), glucosides (28.9 feem pua), thiab ib feem me me ntawm acetyl genistin (0.89 feem pua) [95]. -glucosides thiab malonyl-glucosides yog cov ntaub ntawv yooj yim hauv cov taum pauv, uas tuaj yeem hloov mus rau acetyl glucosides thiab aglycones thaum ua haujlwm vim thermal stress lossis enzymatic hloov pauv [96]. Kev kawm los ntawm Izumi et al. [97], ntawm qhov nqus ntawm cov kua isoflavone aglycones hauv tib neeg, tau tshuaj xyuas. Cov kws sau ntawv tau tshaj tawm tias -glucosidase tuaj yeem enzymatically hydrolyze isoflavone glucosides rau hauv lawv cov ntawv aglycone, piav qhia txog bioavailability ntau dua hauv tib neeg. Tsis tas li ntawd, cov kab mob fermentative xaiv tau raug pov thawj los ntawm cov kws tshaj lij kom zais -glucosidase, yog li bioconversion ntawm isoflavone glucosides hauv cov kua txiv hmab txiv ntoo rau hauv aglycones ntawm fermentation muab lub sijhawm rau cov nqi ntxiv ntxiv [98].

CISTANCHE yuav txhim kho lub raum / raum mob

Cov txiaj ntsig kev noj qab haus huv ntawm isoflavones, suav nrog cov tshuaj tiv thaiv kab mob thiab tshuaj tiv thaiv kab mob, tiv thaiv kab mob plawv, nrog rau enzyme inhibitory lub luag haujlwm ntawm isoflavone feem ntau txuas nrog lawv cov peev xwm antioxidant, uas yog piv rau lossis zoo dua li ntawm lwm cov polyphenols [85,92]. Cov teebmeem kev noj qab haus huv no kuj tau piav qhia tias muaj txiaj ntsig zoo rau hom 1 thiab hom 2 mob ntshav qab zib mellitus, thiab tau ua pov thawj dav hauv ntau daim ntawv qhia [56]. Ib qho antioxidant yog cais raws li cov organic compound, uas thaum muaj nyob rau hauv me me concentration / kom muaj nuj nqis nyob rau hauv sib piv nrog ib tug oxidizing substrate, muaj peev xwm ho combat lub substrate oxidation [92]. Txawm hais tias lo lus txhais tau hais tias cov tebchaw uas hnov ​​​​mob nrog oxygen, nws tuaj yeem ua raws li cov tebchaw uas tiv thaiv thiab / lossis tiv thaiv cov dawb radicals (piv txwv li, molecules nrog cov hluav taws xob tsis sib xws) uas tsis lees paub cov radicals los ntawm kev ua mob hlwb [47]. Daidzein thiab genistein yog cov kua mis muaj zog tshaj isoflavones rau kev ua haujlwm antioxidant. Genistin muaj pov thawj nyob rau hauv ntau cov ntaub ntawv los tiv thaiv oxidative DNA puas yielding los ntawm hydroxyl radicals, xws li superoxide anion scavenging peev xwm [56] nrog rau kev tiv thaiv ntawm low-density lipoprotein oxidation [99]. Kev tshawb fawb txog qhov cuam tshuam ntawm qhov sib txawv cia thiab kev kho cua sov ntawm kev ruaj ntseg ntawm okara qhia genistin raws li qhov tseem ceeb tshaj plaws residual glucoside ({11}}.33 mg/g) nrog rau daidzin ({13}}.25 mg/ g), genistin (0.32 mg/g), genistein (0.02 mg/g), thiab daidzein (0.02 mg/g) ntawm qhuav okara hauv siab -Kev kawm ua kua chromatography [100]. Txawm li cas los xij, kev siv cov kua nplaum residue / los ntawm cov khoom lag luam rau kev rov qab los ntawm bioactive compounds tau ua rau muaj kev txaus siab ntau rau kev koom tes rau kev tsim khoom noj thiab kev ua liaj ua teb kom ruaj khov [101]. Qhov tseeb, cov khoom lag luam los ntawm cov taum pauv no feem ntau nplua nuj nyob hauv phenolic tebchaw, vim lawv muaj nyob rau hauv cov noob thiab tev, uas feem ntau khaws cia rau hauv cov seem. Lawv txoj kev nyiam thiab tsis tshua muaj dej solubility los koom nrog lwm cov khoom yuav cuam tshuam rau cov khoom lag luam uas muaj cov ntsiab lus polyphenolic nplua nuj. Ntau qhov muaj peev xwm siv cov phenolic tebchaw tau raug tshaj tawm, xws li cov tshuaj tiv thaiv kab mob antioxidant, cov khoom noj khoom haus thiab cov xim thiab cov khoom xyaw bioactive rau kev noj qab haus huv. Ntau cov txheej txheem tsis sib xws thiab cov qauv siv tau pom zoo rau kev sib cais ntawm cov khoom muaj nqis siab. Kev rho tawm rau cov khoom siv-kua feem ntau siv hydroalcoholic sib tov [102]. Ntxiv mus, ntau lwm cov kuab tshuaj, suav nrog acetonitrile, acetone, ethyl acetate, thiab methanol, tseem nyob rau hauv kev tshawb fawb hnyav hauv kev rho tawm ntawm polyphenols, vim yog qhov yooj yim solubilization portrayed los ntawm cov kuab tshuaj thiab cov khoom sib tov [103]. Alkaline, acid, thiab sub lossis supercritical kua extraction yog paub lwm txoj hauv kev. Cov thev naus laus zis niaj hnub no, suav nrog thaj chaw hluav taws xob hauv lub tshuab hluav taws xob, microwave-pab extraction, thiab ultrasound-pab extraction tau raug npaj los pab txhawb kom tau txais txiaj ntsig zoo li kov yeej qee qhov teeb meem hauv polyphenol extraction. Piv txwv ntawm cov teeb meem muaj xws li cov khoom tsis ruaj khov thiab cov kuab tshuaj residues hauv cov khoom kawg, nrog rau cov kev txwv kinetic hauv cell-matrix extractions [1].

Kev npaj ntawm soy molasses, piv txwv li, ib qho khoom los ntawm cov kua qaub-protein concentrate, yog ib qho khoom pib rau kev tsim cov isoflavone. Ua ib tug paub dej cawv extract ntawm soy flakes, nws yog embedded nrog isoflavones nyob rau hauv ib tug me ntsis ntau concentrated daim ntawv. Txawm li cas los xij, ntau cov txheej txheem patented siv taum thiab soybean pluas noj ua cov khoom pib thaum lub sij hawm rov qab ntawm isoflavones los ntawm cov khoom sab, xws li okara, uas yuav xav tau cov peev txheej tsawg dua. Table 2 nthuav qhia cov khoom noj khoom haus dav dav ntawm okara [46]