Abstract
We know that heat shock can activate the functional components in soybeans, but we don't know the type, level, and duration of heat shock for maximum activation. To address this, the present study investigated the changes in functional components like polyphenols, antioxidants, and isoflavones in soybeans at various temperature levels and durations with their respective functionality or health benefits. For this, treated seed samples were extracted with 70 % ethanol. Heat shock at 60 °C for 2 h increased polyphenol content (60.67 % of control) and antioxidant activity for both ABTS (41.14 % of control) and DPPH (217.72 % of control). This also increased the beneficial aglycone form of isoflavones that includes daidzein (8.36-fold of control), glycitein (3.85-fold of control) and genistein (20.50-fold of control) but decreased the harmful β-glucoside form (3.65-fold) including daiazin (1.84-fold of control); glycitin (1.45-fold of control) and genistin (23.88-fold of control) over untreated dry seed. This may happen because of the conversion of conjugated β-glucoside isoflavones to their aglycone forms that have various health benefits. Maximum inhibition of NO production in RAW 264.7 cells was achieved by samples elicited for 2 h with 300 μg/mL concentration. This sample also confirmed the maximum anti-obesity activity treated against 3-T-3L1 cells. This study summarized that heat shock at 60 °C for 2 h increased polyphenols, antioxidants, and aglycon isoflavone in soybeans resulting in increased anti-inflammatory and anti-obesity activity.