earticle

논문검색

RESEARCH NOTE

Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang

원문정보

Ji Sun Lim, Chan Ho Jang, In Ae Lee, Hyo Jung Kim, Jinkyu Lim, Young-Hyun Hwang, Jong-Sang Kim, Choong Hwan Lee, Jeong Hwan Kim, Chun-Seok Park, Dae Young Kwon

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.1046-1050
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Our previous study showed that isoflavone profile of soybean undergoes a significant change duringcheonggukjang preparation. In particular, the content of metabolite(s) with similar retention time to glycitein under the highperformance liquid chromatography (HPLC) condition was significantly increased while the levels of genistein and itsderivatives were notably lowered. Therefore, we hypothesized that genistein and its derivatives might be converted togenistein glucosides with similar elution time to glycitein. Our current data suggest that genistein and its derivatives areextensively metabolized into various compounds including genistein glycosides, but not glycitein or its derivatives, byBacillus species isolated from traditional cheonggukjang. Some of daidzein was also converted into a derivative with shorterretention time by Bacillus amyloliquefaciens 51 and 86-1 but not by Bacillus subtilis 3-5 and 3-17. As metabolism of soyisoflavones, major health-promoting components in soy products, is widely variable depending upon Bacillus species, it isessential to select microorganism that minimizes the breakdown or modification of soy isoflavones in the process of fermentedsoy product manufacture.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Ji Sun Lim School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • Chan Ho Jang School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • In Ae Lee School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • Hyo Jung Kim School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • Choong Hwan Lee Functional Metabolomics Laboratory, Division of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea
  • Jeong Hwan Kim Department of Food Science and Technology, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea
  • Chun-Seok Park Department of Food Science and Technology, Kyunghee University, Yongin, Gyeonggi 446-701, Korea
  • Dae Young Kwon Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea
  • Jinkyu Lim School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • Young-Hyun Hwang School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea
  • Jong-Sang Kim School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.