Production of soy aglycones as an alternative estrogen via innovative synergy of commercial and novel Bacillus coagulans NYO-derived enzymes.

Soy isoflavones help mitigate cancer and estrogen-related diseases. This study aimed to improve raw soybean functionality by optimizing enzymatic biotransformation to produce soy aglycones, primarily daidzein and genistein, which resemble endogenous estrogen. Initial screening optimized commercial and fermented food-derived enzymes to boost isoflavone and aglycone content, respectively. The sequential application of Pluszyme 2000P© and Bacillus coagulans NYO maximized isoflavone extraction (4650 μg/g) and enhanced aglycone content 3.6 times compared to the non-treated control. Soy aglycone showed improved physicochemical properties and a compact, uniform structure, as revealed by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Electronic nose profiling showed reduced off-flavors (acidic, grassy) and enhanced desirable volatiles (sweet, caramelized). Biofunctionally, the soy aglycone elicited estrogen-like effects, promoting MCF-7 cell proliferation by 36 % without triggering cancerous growth. Estrogen receptor levels reached 14.87 pg/mg, approximately 6.5 times higher than untreated soy, supporting its potential as a safe phytoestrogen source.