Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
スポンサーリンク
概要
- 論文の詳細を見る
Two potent antioxidative isoflavones were isolated form soybeans fermented with Aspergillus saitoi by silica gel column chromatography and preparative HPLC, using ODS column, or in addition, Toyopearl HW-40 column chromatography. The purified AS-13 and AS-9B compounds were identified as 8-hydroxydaidzein (8-OHD) and 8-hydroxygenistein (8-OHG), respectively, by MS, and ^1H-NMR, ^13C-NMR and HMBC spectra. These isoflavones, which have an o-dihydroxy structure between the 7- and 8-position, each exhibited significantly stronger antioxidative activity than daidzein and genistein in both oil and lipid / aqueous systems. Furthermore, the antioxidative activity and the content of each isoflavone analog in soybeans with different fermentation periods were investigated. It is suggested from these results that AS-13 and AS-9B were produced from daidzein and genistein, respectively, by hydroxylation at the 8-position of each isoflavone structure. In addition, it is concluded that these isoflavones were also the principal antioxidants in potent antioxidative soybeans fermented with A. saitoi.
- 社団法人日本農芸化学会の論文
- 1998-04-23
著者
-
江崎 秀男
椙山女学園大学食品栄養学科
-
川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
-
川岸 舜朗
名古屋大学
-
川岸 舜朗
Emeritus Professor Of Nagoya University
-
OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
-
KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
-
Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
-
Morimitsu Yasujiro
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
-
江崎 秀男
椙山女学園大学
-
ESAKI Hideo
Department of Food and Nutrition, Sugiyama Jogakuen University
-
Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
-
ONOZAKI Hiromichi
Department of Food and Nutrition, Sugiyama Jogakuen University
-
Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
-
Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
-
Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
-
Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
-
Onozaki H
Department Of Food And Nutrition Sugiyama Jogakuen University
-
Onozaki Hiromichi
Department Of Food And Nutrition Sugiyama Jogakuen University
-
Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
-
OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
-
MORIMITSU Yasujiro
Department of Applied Biological Sciences, Nagoya University
関連論文
- 麹菌の胞子によるゲニステインの変換
- 醤油粕より調製したイソフラボン分画物の抗酸化素材としての有用性
- 醤油中のオルトジヒドロキシイソフラボン含量とその抗酸化性
- 豆味噌醸造中のオルトジヒドロキシイソフラボンの生成と変動
- 味噌中のオルトジヒドロキシイソフラボンとその抗酸化性
- 納豆中の活性酸素捕捉因子について : 食品
- タマリンド種皮抽出物の抗酸化性
- 乳酸菌の生産する抗酸化物質について(微生物-醗酵生産-)
- 統合・代替医療診断における疾患予防バイオマーカーの開発
- がん予防と食品 : デザイナーフーズからファンクショナルフーズへ
- P092 醸造食酢のJB6細胞系における発がんプロモーション抑制作用(ポスターセッション)
- テトラヒドロ-β-カルボリン誘導体からの黄色色素の生成に及ぼすpH,金属及びアスコルビン酸の影響
- 塩漬け大根中のβ-カルボリン骨格を有する黄色色素の生成とその性質
- カテキン4種異性体のJB6細胞系における発がんプロモーション抑制作用
- がん予防効果を持つ茶葉中の水溶性高分子画分
- 低水文系食品の焙焼過程における加熱反応生成物に及ぼす種々のアミノ酸の影響について
- 低水分系におけるタンパク質と糖の加熱香気成分について(食品-化学(香気, 変異原-)
- クッキ-調製における原材料配合条件の相違による加熱反応生成物について
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- Prunusols A and B, Novel Antioxidative Tocopherol Derivatives Isolated from the Leaf Wax of Prunus grayana Maxim.(Organic Chemistry)
- New Potent Antioxidative Hydroxyflavanones Produced with Aspergillus saitoi from Flavanone Glycoside in Citrus Fruit(Food & Nutrition Science)
- 1-2納豆の抗酸化性について(一般講演)
- Inhibitory Effect of Histamine H_3-Receptor Antagonist Cimetidine against Copper(II)/Ascorbate-mediated Protein Damage(Food & Nutrition)
- Stimulation of Iron/Ascorbate-dependent Lipid Peroxidation by Histamine(Food & Nutrition)
- Allium cepa(タマネギ)摩砕物中の血小板凝集阻害活性物質について(有機化学・天然化学-生理活性物質(動物・その他)-)
- Effects of Polyphenol Substances Derived from Theobroma cacao on Gastric Mucosal Lesion Induced by Ethanol
- 糖類によるアリルイソチオシアナートの分解抑制
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
- Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of _L-Ascorbic Acid(Food & Nutrition)
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- メイラード反応はどこへ行く
- Cimetidine Anti-ulcer Drug as a Powerful Hydroxyl Radical Scavenger(Food & Nutrition)
- 醸造メーカーでの豆味噌製造における抗酸化成分の変動と味噌の酸化安定性
- 解説 豆味噌醸造中に形成されるο-ジヒドロキシイソフラボンの抗酸化的役割
- 大豆発酵食品におけるo-ジヒドロキシイソフラボンの形成とその抗酸化的役割--豆味噌を中心にして
- SOS反応抑制を利用した香辛料および生薬の抗変異原性の検索
- 臭いの少い納豆の開発
- 大根おろしの殺菌効果について
- 細菌によるバニリルアミンおよびバニリンの代謝
- Pseudomonas spp.によるカプサイシンのバニリルアミンへの分解
- 大根おろし辛味成分の消長について
- 大根辛味成分の抗菌性について
- 大根中の辛味成分の比色定量法
- Aspergillus niger および Aspergillus oryzae によるカプサイシンの加水分解 : 微生物によるカプサイシンの分解(第2報)
- タンパク質の酸化的傷害 (食品・生体成分と金属イオンとのかかわりあい)
- 活性酸素に対するイミダゾール関連化合物の反応性とその酸化抑制作用(食品-化学(相互作用)-)
- 金属イオン存在下過酸化水素によるタンパク質の特異的酸化(食品-化学(相互作用)-)
- 糖関連物質-金属イオン系によるタンパク質の酸化的劣化(食品-化学(相互作用)-)
- アミノカルボニル反応生成物による金属イオン存在下でのタンパク質の酸化的劣化(食品-化学(相互作用)-)
- Oxidative Depolymerization of Polysaccharides Induced by the Ascorbic Acid-Copper Ion Systems(Food & Nutrition)
- Effects of Isothiocyanates on Tumor Necrosis Factor-α Production by J774A. 1 (BALB/c macrophage) Cells
- Retarding Effects of Cyclodextrins on the Decomposition of Organic Isothiocyanates in an Aqueous Solution
- Reactivity of Amylose and Dextran in Metal-Catalyzed Hydroxyl Radical Generating Systems(Food & Nutrition)
- 味噌の機能性成分(醸造食品の機能性)
- 味噌の機能性成分
- 大豆発酵食品中の新しいイソフラボン類の科学
- 醤油粕分画物の抗酸化素材としての有用性
- 豆味噌醸造中に形成されるo-ジヒドロキシイソフラボンの生理機能と体内動態
- 大豆発酵食品の抗酸化性と未利用資源の有効利用
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- 納豆の抗酸化力〔英文〕
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
- Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
- Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
- Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
- OXIDATION REACTION OF AMINO ACID DERIVATIVES CATALYZED BY COPPER (II) AND IRON (II)-COMPLEX
- The Hydroxyl Radical Generated by an Iron (II)/EDTA/Ascorbate System Preferentially Attacks Tryptophan Residues of the Protein(Food & Nutrition)
- 活性酸素による食品蛋白質の酸化的劣化とその分子機構
- 咀嚼と生体調節機能の発現
- ネギ属植物の「におい」形成とその生理的意義 (酵素とフレ-バ--2-香辛野菜のフレ-バ-形成)
- 市販納豆より分離した納豆菌のレバン生成について
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
- Role of Fermentation Conditions on Flavor Stability of Beer
- 活性酸素の生成・消去・作用-3-活性酸素と蛋白質
- アマドリ化合物およびグリコシル化タンパク質の酸化的開裂 (食品・生体成分と金属イオンとのかかわりあい)
- 香辛料中に含まれる抗血小板因子
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- Structure of Novel Antioxidative Lignan Glucosides Isolated from Sesame Seed
- Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer
- アマドリ化合物およびグリコシル化タンパク質の酸化的開裂
- タンパク質の酸化的傷害
- Screening for Antioxidative Activity of Edible Pulses
- 放射線照射によりフルクトース水溶液中に生成する褐変活性物質
- 老化促進モデルマウス (SAM) を用いたゴマの老化抑制効果について
- アミノカルボニル反応におよぼす放射線照射の影響
- モノブロムフェニルグルコシド類の放射線増感効果とそれらの水溶液の放射線分解
- テンペ中のプロリルエンドペプチダーゼ阻害因子について
- Isolation of Eriocitrin(Eriodictyol 7-rutinoside) from Lemon Fruit(Citrus limon BURM. f.) and Its Antioxidative Activity.