Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour

• EAEP increased extractability and bioaccessibility of soy isoflavone aglycones. phenolic compounds. resulted in extracts with higher antioxidant potential. improved the functional biological properties extracts. The effects enzymatic extraction strategies on extractability, bioconversion, biologically active aglycones, total content, activity aqueous from full-fat flour were evaluated. Protease, tannase, cellulase enzymes used individually or combination. Except for protease treatment, all treatments isoflavones (daidzein genistein) compared control. use a mixture protease, and/or bioconversion aglycones flour, indicating synergistic effect amongst enzymes. Daidzein genistein concentrations 29.0 to 158.2 μg/g 27.0 156.5 (compared control), respectively. Furthermore, followed by vitro gastrointestinal digestion significantly content (by 22–45%), 15–22%) These results demonstrate that enzyme selection is an efficient strategy maximize extraction, bioactive which could contribute health benefits associated consumption soy-rich products.