ArticleACS omega2025
Enzymatic Deglycosylation and Lipophilization of Soy Glycosides into Value-Added Compounds for Food and Cosmetic Applications.
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- The potential effects, mechanisms and translational perspectives of natural products in the treatment of atopic dermatitis.Chinese medicine · 2026Review
- Spinning Green: Lipase-Catalyzed Synthesis of Bioactive Fatty Acid Amides from Renewable Lipid Feedstocks in a Rotating Bed Reactor.ACS sustainable chemistry & engineering · 2025Article
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Authors and funding
7 authors.
Funding
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Abstract
Soybean is one of the most important crops worldwide, being placed ninth on the chart of the most cultivated species. Its high level of production correlates with a huge amount of waste produced. These residues could be of great interest due to the presence of high-value-added molecules, including some glycosides (i.e., daidzin, genistin, glycitin) widely studied for their potent antioxidant properties. Due to their low bioavailability and limited solubility in lipidic media, lipophilization strategies have recently gained momentum to improve daidzin, genistin, and glycitin applications as multifunctional additives in the food, pharmaceutical, and cosmetic sectors. In this context, starting from soybean glycosides, we followed two parallel approaches, i.e., hydrolysis to obtain the corresponding aglycones possessing a better pharmacokinetic profile and esterification of the sugar primary alcohol with short-chain fatty acids. First, homemade extremophilic glycosidase (HOR) from
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Registered trials
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