Showing papers on "Isoflavones published in 2022"

The Effect of Dietary Polyphenols on Vascular Health and Hypertension: Current Evidence and Mechanisms of Action

Abstract: The aim of this review was to explore existing evidence from studies conducted on humans and summarize the mechanisms of action of dietary polyphenols on vascular health, blood pressure and hypertension. There is evidence that some polyphenol-rich foods, including berry fruits rich in anthocyanins, cocoa and green tea rich in flavan-3-ols, almonds and pistachios rich in hydroxycinnamic acids, and soy products rich in isoflavones, are able to improve blood pressure levels. A variety of mechanisms can elucidate the observed effects. Some limitations of the evidence, including variability of polyphenol content in plant-derived foods and human absorption, difficulty disentangling the effects of polyphenols from other dietary compounds, and discrepancy of doses between animal and human studies should be taken into account. While no single food counteracts hypertension, adopting a plant-based dietary pattern including a variety of polyphenol-rich foods is an advisable practice to improve blood pressure.

An ethnopharmacological review on the therapeutical properties of flavonoids and their mechanisms of actions: A comprehensive review based on up to date knowledge

Abstract: Flavonoids -a class of low molecular weight secondary metabolites- are ubiquitous and cornucopia throughout the plant kingdom. Structurally, the main structure consists of C6-C3-C6 rings with different substitution patterns so that many sub-classes are obtained, for example: flavonols, flavonolignans, flavonoid glycosides, flavans, anthocyanidins, aurones, anthocyanidins, flavones, neoflavonoids, chalcones, isoflavones, flavones and flavanones. Flavonoids are evaluated to have drug like nature since they possess different therapeutic activities, and can act as cardioprotective, antiviral, antidiabetic, anti-inflammatory, antibacterial, anticancer, and also work against Alzheimer's disease and others. However, information on the relationship between their structure and biological activity is scarce. Therefore, the present review tries to summarize all the therapeutic activities of flavonoids, their mechanisms of action and the structure activity relationship.

Development of whey protein nanoparticles as carriers to deliver soy isoflavones

Abstract: Encapsulation is an effective means to improve the stability and bioaccessibility of bioactive ingredients for food or other applications. Soy isoflavones were encapsulated in whey protein nanoparticles, using an emulsification-evaporation method. The physicochemical properties, formation, microstructure of the nanoparticles, stability, antioxidant activity, and bioaccessibility of soy isoflavones were studied. The results showed that the nanoparticles have a small particle size (54.09–59.96 nm), high zeta potential (−35.63 to −31.03 mV) and encapsulation efficiency (91.29%–92.59%) with a mass ratio of soy isoflavones and protein ranging from 1:100 to 1:40. The increased mass ratio of 1:20 resulted in aggregated particles (923.37 nm) and decreased encapsulation efficiency (82.89%). The main driving forces of nanoparticle formation have been proven to be hydrophobic interactions and hydrogen bonding. Transmission electron microscopy micrographs suggested that the nanoparticles have spherical structures. The photochemical stability, antioxidant activity, and bioaccessibility of soy isoflavones were significantly improved by encapsulation. The enhanced effectiveness of polymerized whey protein-based nanoparticles was better than that of whey protein-based nanoparticles. The results demonstrated that isoflavone-whey protein nanoparticles may be an effective nanocarrier to improve the stability, bioactivity, and bioaccessibility of soy isoflavones.

Recent advances in dietary flavonoids for management of type 2 diabetes

Abstract: Type 2 diabetes (T2DM) is one of the most serious chronic diseases worldwide. The epidemiological studies provided evidence that dietary of flavanols, flavonols, flavan-3-ols and isoflavones can reduce the risk of T2DM. The number of publication (Indexed by Scopus) on ‘flavonoids and diabetes’ was significantly increased during last ten years (2011–2021). This review highlights the advances on dietary flavonoids for managing T2DM. Although the hypoglycemic effects of flavonoids were widely reported in animal levels, most individual flavonoid compound has no therapeutic effect on diabetes in clinical study. However, many flavonoid compounds can ameliorate the diabetes complications by antioxidant, anti-inflammation, and immunomodulatory activities. The clinical data of anti-diabetic effects of flavonoids are very limited. The relationship between structure and anti-diabetic activity of flavonoids is not well understood. How hyperglycaemia impacts the bioavailability and bioactivity of flavonoids are still not clear. Food rich in flavonoids can prevent and manage T2DM in patients. Combining with other components such as polysaccharides, fibers and alkaloids, flavonoids can exert better anti-diabetic potential.

Natural polyphenols: a potential prevention and treatment strategy for metabolic syndrome.

Abstract: Metabolic syndrome (MS) is the term for a combination of hypertension, dyslipidemia, insulin resistance, and central obesity as factors leading to cardiovascular and metabolic disease. Epidemiological investigation has shown that polyphenol intake is negatively correlated with the incidence of MS. Natural polyphenols are widely found in cocoa beans, tea, vegetables, fruits, and some Chinese herbal medicines; they are a class of plant compounds containing a variety of phenolic structural units, which are potent antioxidants and anti-inflammatory agents in plants. Polyphenols are composed of flavonoids (such as flavanols, anthocyanidins, anthocyanins, isoflavones, etc.) and non-flavonoids (such as phenolic acids, stilbenes, and lignans). Modern pharmacological studies have proved that polyphenols can reduce blood pressure, improve lipid metabolism, lower blood glucose, and reduce body weight, thereby preventing and improving MS. Due to the unique characteristics and potential development and application value of polyphenols, this review summarizes some natural polyphenols that could treat MS, including their chemical properties, plant sources, and pharmacological action against MS, to provide a basis for the further study of polyphenols in MS.

Fermented Soy Products and Their Potential Health Benefits: A Review

Abstract: In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application.

Mediterranean Diet and Soy Isoflavones for Integrated Management of the Menopausal Metabolic Syndrome

Abstract: The transition from premenopause to postmenopause is associated with the development of multiple elements of Metabolic Syndrome (MetS) [...].

Soy Isoflavones and Breast Cancer Risk: A Meta-analysis

Abstract: Background/Aim: Soy contains genistein and daidzein isoflavones. Isoflavones are phytoestrogens, with a similarity in structure to human 17-β estradiol hormone. They imitate the action of estrogen on organs by binding and activating estrogen receptors. Numerous studies have examined the relationship between soy consumption and breast cancer but not the amount of consumption itself. We performed a systematic review of the literature in order to determine whether the amount of soy and isoflavones consumed has a positive effect in pre- and post-menopausal women. Materials and Methods: Data gathering was performed following PRISMA guidelines. Narrowing down the result set for all relevant data was performed via title, abstract, full-text evaluation and the snowball procedure. The selected articles had all relevant data extracted. Analysis of the data was performed using Cochrane’s Review Manager statistical analysis tool in order to draw conclusions regarding the positive effect for the amount of soy and isoflavones consumed. Results: Significant results were found when statistically analyzing data from prospective studies which compared soy isoflavones consumption, breast cancer risk and occurrence. The data were indicative of a clear inverse correlation between the amount of isoflavones consumed and breast cancer occurrence in pre- and post-menopausal women. Conclusion: The consumption of soy isoflavones can reduce the risk of breast cancer in pre-menopausal and post-menopausal women.

Polyphenols in Ruminant Nutrition and Their Effects on Reproduction

Abstract: The feeding of domestic animals with diets in which polyphenols are present is increasingly attracting the attention of nutritionists and scientists. This review summarizes the knowledge regarding polyphenols’ possible positive and negative effects and their bioavailability. The bioavailability of substances is a prerequisite for any postabsorption effect in vivo. Positive and negative properties have been confirmed in previous studies on the diets of domestic animals rich in polyphenols, such as secondary metabolites of plants. Free radicals are formed in every organism, leading to oxidative stress. Free radicals are highly reactive molecules and can react in cells with macromolecules and can cause damage, including in reproductive cells. Some polyphenols at specific concentrations have antioxidant properties that positively affect animal reproduction by improving the quality of male and female gametes. The intake of phytoestrogens that mimic estrogen function can induce various pathological conditions in the female reproductive tract, including ovarian, fallopian, and uterine dysfunction. The metabolism of genistein and daidzein yields the metabolites equol and p-phenyl-phenol, leading to a decline in cow fertilization. The findings so far confirm that numerous questions still need to be answered. This review points out the importance of using polyphenols that have both benificial and some unfavorable properties in specific diets.

Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk

Abstract: The capability of Lactiplantibacillus plantarum X7021, which was isolated from the stinky tofu brine and completely sequenced, in soymilk fermentation was evaluated based on the study of growth, acidification, viscosity generation, purine ingestion and soy isoflavones glycosides bioconversion, as well as the volatile compounds production of the strain during soymilk fermentation. The yoghurt starter culture was used as a comparison and co-starter. Rapid growth of the strain increasing from 7.0–8.7 lg CFU/mL and pH dropping from 6.6 to 5.3 happened during the first 8 h, accompanying with the viscosity of soymilk raised to 1391 mPa⋅s. Three major purines, guanine, hypoxanthine and xanthine, in soymilk were significantly decreased 38.8 %, 26.1 % and 65.3 % respectively, due to the abundant purine permease systems of the strain. Furthermore, total isoflavones were reduced (147.6 mg/L → 57.1 mg/L) with an increase of aglycone contents and the percentage composition of aglycone increased from 2.7 %–67.5 % after fermentation. Thirty-three volatile compounds were detected in the fermented soymilk versus 12 volatile compounds in soymilk. L. plantarum X7021 displayed higher degradation of the main beany flavor compounds, hexanal, 1-octen-3-ol and 2-pentyl furan than yoghurt starter. Besides, significant increase of volatile compounds, acetate, acetoin and 2,3-butanedione were observed because of the complete pyruvate metabolic pathway of the strain.

Maximizing the Estrogenic Potential of Soy Isoflavones through the Gut Microbiome: Implication for Cardiometabolic Health in Postmenopausal Women

Abstract: Soy isoflavones have been suggested as an alternative treatment for managing postmenopausal symptoms and promoting long-term health due to their structural similarity to mammalian estrogen and ability to bind to estrogen receptors. Among all soy isoflavones and their metabolites, (S)-equol is known for having the strongest estrogenic activity. Equol is a metabolite of the soy isoflavone daidzein produced through intestinal bacterial metabolism. However, more than half of the human population is not able to produce equol due to the lack of equol-producing bacteria in their gastrointestinal tract. The interpersonal variations in the gut microbiome complicate the interpretation of data collected from humans. Furthermore, because rodents are efficient equol-producers, translatability between rodent models and humans is challenging. Herein, we first summarized the current knowledge of the microbial conversion of daidzein to equol, its relation to health, and proposed the need for developing model systems by which equol production can be manipulated while controlling other known confounding factors. Determining the necessity of equol-producing capacity within a gut microbial community when consuming soy as a functional ingredient, and identifying strategies to maximize equol production by modulating the gut microbiome, may provide future therapeutic approaches to improve the health of postmenopausal women.

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

Abstract: 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.

Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality

Abstract: Background and Aims Associations between soy intake and risk of cancer have been evaluated in prospective observational studies with inconsistent results. Whether the potential anticancer effects offered by soy were attributed to soy isoflavones and soy protein still needs to be elucidated. This study aimed to comprehensively quantify the association of soy, soy isoflavones and soy protein intake with risk of cancer incidence and cancer mortality by conducting a meta-analysis of all available studies. Methods PubMed, Embase, Web of Science, and Cochrane Library databases were searched up to 16 September 2021. Prospective cohort studies that examined the effect of soy, soy isoflavones and soy protein on cancer incidence and cancer mortality were identified. Random-effects models were used to pool the multivariable-adjusted relative risks (RRs) and corresponding 95% confidence intervals (CIs). The potential dose-response relations were explored by using generalized least-squares trend estimation. Results Eighty one prospective cohort studies were included in the meta-analysis. A higher intake of soy was significantly associated with a 10% reduced risk of cancer incidence (RR, 0.90; 95% CI, 0.83–0.96). Each additional 25 g/d soy intake decreased the risk of cancer incidence by 4%. Intake of soy isoflavones was inversely associated with risk of cancer incidence (RR, 0.94; 95% CI, 0.89–0.99), whereas no significant association was observed for soy protein. The risk of cancer incidence was reduced by 4% with each 10 mg/d increment of soy isoflavones intake. Similar inverse associations were also found for soy in relation to site-specific cancers, particularly lung cancer (RR, 0.67; 95%CI, 0.52–0.86) and prostate cancer (RR, 0.88; 95%CI, 0.78–0.99). However, high intake of soy, soy isoflavones and soy protein were not associated with cancer mortality. Conclusions Higher intake of soy and soy isoflavones were inversely associated with risk of cancer incidence, which suggested that the beneficial role of soy against cancer might be primarily attributed to soy isoflavones. These findings support recommendations to include soy as part of a healthy dietary pattern for the prevention of cancer.

The Polyphenolic Profile and Antioxidant Activity of Five Vegetal Extracts with Hepatoprotective Potential

Abstract: Oxidative stress is among the major triggers for many important human functional disorders, which often lead to various metabolic or tissue diseases. The aim of the study is to obtain five standardized vegetal extracts (Cynarae extractum—CE, Rosmarini extractum—RE, Taraxaci extractum—TE, Cichorii extractum—CHE, and Agrimoniae extractum—AE) that contain active principles with an essential role in protecting liver cells against free radicals and quantify their antioxidant actions. The compounds of therapeutic interest from the analyzed extracts were identified and quantified using the UHPLC–HRMS/MS technique. Thus, the resulting identified compounds were 28 compounds in CE, 48 compounds in RE, 39 compounds in TE, 43 compounds in CHE, and 31 compounds in AE. These compounds belong to the class of flavonoids, isoflavones, phenolic acids and dicarboxylic acids, depsides, diterpenes, triterpenes, sesquiterpenes, proanthocyanidins, or coumarin derivatives. From the major polyphenolic compounds quantified in all the extracts analyzed by UHPLC–HRMS/MS, considerable amounts have been found for chlorogenic acid (619.8 µg/g extract for TE–2032.4 µg/g extract for AE), rutoside (105.1 µg/g extract for RE–1724.7 µg/g extract for AE), kaempferol (243 µg/g extract for CHE–2028.4 µg/g extract for CE), and for naringenin (383 µg/g extract for CHE–1375.8 µg/g extract for AE). The quantitative chemical analysis showed the highest content of total phenolic acids for AE (24.1528 ± 1.1936 g chlorogenic acid/100 g dry extract), the highest concentration of flavones for RE (6.0847 ± 0.3025 g rutoside/100 g dry extract), and the richest extract in total polyphenols with 31.7017 ± 1.2211 g tannic acid equivalent/100 g dry extract for AE. Several methods (DPPH, ABTS, and FRAP) have been used to determine the in vitro total antioxidant activity of the extracts to evaluate their free radical scavenging ability, influenced by the identified compounds. As a result, the correlation between the content of the polyphenolic compounds and the antioxidant effect of the extracts has been demonstrated. Statistically significant differences were found when comparing the antiradical capacity within the study groups. Although all the analyzed extracts showed good IC50 values, which may explain their antihepatotoxic effects, the highest antioxidant activity was obtained for Agrimoniae extractum (IC50ABTS = 0.0147 mg/mL) and the lowest antioxidant activity was obtained for Cynarae extractum (IC50ABTS = 0.1588 mg/mL). Furthermore, the hepatoprotective potential was evaluated in silico by predicting the interactions between the determined phytochemicals and key molecular targets relevant to liver disease pathophysiology. Finally, the evaluation of the pharmacognostic and phytochemical properties of the studied extracts validates their use as adjuvants in phytotherapy, as they reduce oxidative stress and toxin accumulation and thus exert a hepatoprotective effect at the cellular level.

The Dual-Function C2H2-Type Zinc-Finger Transcription Factor GmZFP7 Contributes to Isoflavone Accumulation in Soybean.

Abstract: Isoflavones are a class of secondary metabolites produced by legumes and play important roles in human health and plant stress tolerance. The C2H2 zinc-finger transcription factor functions in plant stress tolerance, but little is known about its function in isoflavone regulation in soybean (Glycine max). Here, we report a C2H2 zinc-finger transcription factor gene, GmZFP7, which regulates isoflavone accumulation in soybean. Overexpressing GmZFP7 increased the isoflavone concentration in both transgenic hairy roots and plants. By contrast, silencing GmZFP7 expression significantly reduced isoflavone levels. Metabolomic and qRT-PCR analysis revealed that GmZFP7 can increase the flux of the phenylpropanoid pathway. Furthermore, dual-luciferase and electrophoretic mobility shift assays showed that GmZFP7 regulates isoflavone accumulation by influencing the expression of Isoflavone synthase 2 (GmIFS2) and Flavanone 3 β-hydroxylase 1 (GmF3H1). In this study, we demonstrated that GmZFP7 contributes to isoflavone accumulation by regulating the expression of the gateway enzymes (GmIFS2 and GmF3H1) of competing phenylpropanoid pathway branches to direct the metabolic flux into isoflavone. A haplotype analysis indicated that the important natural variations were present in GmZFP7 promoters, with P-Hap1 and P-Hap3 being the elite haplotypes. Our findings provide insight into how GmZFP7 regulates the phenylpropanoid pathway and enhances soybean isoflavone content.

The role of soy and soy isoflavones on women's fertility and related outcomes: an update

Abstract: Abstract Abstract Soy is a key food in human nutrition. It is widely used in eastern traditional cuisine and it has recently diffused among self-conscious and vegetarian diets. The success of soy mainly depends on versatility and supposed healthy properties of soy foods and soy components. Meanwhile, the possible influence on endocrine system, in particular by isoflavones, raised concerns among some researchers. The present paper aims to conduct a review of available data on the effect of soy, soy foods and soy components on women's fertility and related outcomes. Eleven interventional studies, eleven observational studies and one meta-analysis have been selected from the results of queries. A weak, not clinically relevant effect has been highlighted on cycle length and hormonal status. However, a suggestive positive influence has been shown among women with fertility issues and during assisted reproductive technologies. Overall, soy and soy components consumption do not seem to perturb healthy women's fertility and can have a favourable effect among subjects seeking pregnancy. However, because of the paucity of studies exploring the impact of soy intake on women's fertility, as well as the limited population sample size, the frequently incomplete specimens’ collection to investigate all cycle phases and the insufficient characterisation of participants, the evidence is suggestive and it needs further in-depth research taking into account all these aspects.

Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones

Abstract: Modification of food proteins by interactions with polyphenols has been used to improve the functional properties of proteins. In this study, soy isoflavones-whey protein complexes were prepared via non-covalent complexation. Solubility of soy isoflavones and changes in conformation and functionality of whey proteins were investigated. The results showed that the solubility of soy isoflavones was significantly increased by the complexation with whey proteins (p < 0.05). Soy isoflavones induced decreased α-helix and increased β-sheet of whey protein but increased α-helix and decreased β-sheet of polymerized whey protein. The solubility, foaming properties, and emulsifying activity of whey proteins were enhanced. The thermal stability of whey protein was decreased, but the thermal stability of polymerized whey protein was increased. The thermal gelation behavior of whey protein was enhanced. This study demonstrated that the conformation and functionality of whey proteins could be modified by interaction with soy isoflavones. There were some different changes in the functionalities of whey protein and polymerized whey protein due to the diverse conformation changes. The current study may provide useful information for the modification of whey proteins by polyphenols complexation.

Isoflavones daidzin and daidzein inhibit lipopolysaccharide-induced inflammation in RAW264.7 macrophages

Abstract: Abstract Background Inflammation contributes to various diseases and soybeans and legumes are shown to reduce inflammation. However, the bioactive ingredients involved and mechanisms are not completely known. We hypothesized that soy isoflavones daidzin and daidzein exhibit anti-inflammatory effect in lipopolysaccharides (LPS)-stimulated RAW264.7 macrophage cell model and that activation mitogen-activated protein kinase (MAPK) and nuclear factor kappa B (NF-κB) signaling pathways may mediate the effect. Methods Cell viability and nitric oxide (NO) level were determined by 3-(4,5)-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and Griess reagent respectively. ELISA kits and Western blotting respectively assessed the generations of pro-inflammatory cytokines and protein expressions of signaling molecules. p65 nuclear translocation was determined by immunofluorescence assay. Results The in vitro results showed that both isoflavones did not affect cell viability at the concentrations being tested and significantly reduced levels of NO, pro-inflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor-α (TNF-α), and inflammatory indicators such as cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) in RAW264.7 cells. Daidzin and daidzein partially suppressed MAPK signaling pathways, reducing the phosphorylation of p38 and ERK; whilst phosphorylation of JNK was mildly but not significantly decreased. For the involvement of NF-κB signaling pathways, daidzin only reduced the phosphorylation of p65 whereas daidzein effectively inhibited the phosphorylation of IKKα/β, IκBα and p65. Daidzin and daidzein inhibited p65 nuclear translocation, comparable with dexamethasone (positive control). Conclusion This study supports the anti-inflammatory effects of isoflavones daidzin and daidzein, which were at least partially mediated through inactivation of MAPK and/or NF-κB signaling pathways in macrophages.

Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

Abstract: Among vegetable functional products, soy-based foods stand out for their high content in protein and flavonoids, mainly isoflavones. The fermentation of soy beverages with selected bacterial strains is a way to obtain a product enriched in isoflavone aglycones, alongside with other isoflavone derivates and other bioactive flavonoids. Two bacterial strains with high activity on the transformation of these compounds, Limosilactobacillus mucosae INIA P508 and Bifidobacterium pseudocatenulatum INIA P815, were tested for the fermentation of soy beverage. Both strains produced high concentration of the aglycones daidzein and genistein, in addition to a significant increase (P < 0.01) of glycitein, O -desmethylangolensin, 6″-hydroxy- O -desmethylangolensin, tetrahydrodaidzein and other flavonoid aglycones such as kaempferol, naringenin and luteolin. Two alternatives to conserve the developed functional beverages were explored, cold storage and thermal treatment. Refrigeration did not affect the concentration of isoflavones, even observing an increase in aglycones. Similarly, the thermal treatment and further room temperature storage did not reduce the amounts of daidzein and genistein. Therefore, both strains could be used for the development of soy beverages enriched in bioactive isoflavones and other bioactive flavonoids which would maintain their concentrations in refrigeration or at room temperature after heat treatment. • L. mucosae INIA P508 and B. pseudocatenulatum INIA P815 enriched soy beverages in bioactive isoflavones. • Cold storage and thermal treatment were explored to conserve fermented soy beverages. • Concentration of isoflavones were maintained during refrigeration. • Isoflavones were resistant to thermal treatment.