Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
スポンサーリンク
概要
- 論文の詳細を見る
A novel isoflavone glycoside-hydrolyzing β-glucosidase produced by Lactobacillus casei subsp. rhamnosus IFO 3425 was solubilized by ultrasonic disruption of the cells in the presence of 2-mercaptoethanol and sorbitol as stabilizer. The β-glucosidase from L. casei subsp. rhamnosus specifically hydrolyzed soybean isoflavone glycosides, namely, daidzin and genistin, converting them to daidzein and genistein, respectively. By contrast, glycosides, namely, daidzin and genistin, converting them to daidzein and genistein, respectively. By contrast, a commercial preparation of almond emulsin β-glucosidase could not hydrolyze these soybean isoflavone glycosides. The undesirably bitter and astringent isoflavone glycosides in soybean were decomposed for the first time with this novel β-glucosidase, and enzyme which has hitherto been considered difficult to solubilize, produced by a lactic acid bacterium.
- 社団法人日本生物工学会の論文
- 1994-04-25
著者
-
TERAMOTO Yuji
Department of Agricultural Chemistry, Kyushu University
-
Teramoto Y
Kumamoto Inst. Technol. Kumamoto Jpn
-
Teramoto Yuji
Department Of Agricultural Chemistry Kyushu University
-
OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
-
OHTA Naokazu
Department of Food Science and Nutrition, Faculty of Living Science, Kumamoto Women's University
-
Matsuda Shigeki
Kumamoto Industrial Research Institute
-
Ohta N
Kumamoto Univ. Kumamoto Jpn
-
Ohta Naokazu
Department Of Food Science And Nutrition Faculty Of Living Science Kumamoto Women's University
-
Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
-
UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
-
NORIMOTO FUMIHIRO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
-
MATSUMOTO YUNOSUKE
Department of Applied Microbial Technology, Kumamoto Institute of Technology
-
Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Norimoto Fumihiro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
-
Matsumoto Yunosuke
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
-
Ohta N
Engineering Department Suntory Limited
関連論文
- Specific Inhibition by Cyclodextrins of Raw Starch Digestion by Fungal Glucoamylase
- A Novel Raw-Starch-Digesting Yeast α-Amylase from Lipomyces starkeyi HN-606
- The Hyperdigestion of Raw Starch by a Carbohydrate-Rich Glucoamylase from a Protease- and Glycosidase-Negative Mutant of Aspergillus awamori var. kawachi F-2035
- Promotive and Inhibitory Effects of Raw Starch Adsorbable Fragments from Pancreatic α-Amylase on Enzymatic Digestions of Raw Starch(Biological Chemistry)
- Multiplicity and Preferential Inactivation by Proteolysis as to Raw Starch-digestibility of Bacterial α-Amylases(Microbiology & Fermentation Industry)
- Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste
- Effects of Herbacitrin, a Flavonoid, on the Growth of Normal and Transformed Serum-Free Mouse Embryo Cells(Biological Chemistry)
- ANALYSES OF THE PLASTID GENOME OF PROTOFLORIDEOPHYCEOUS ALGAE
- Analysis of a Plastid Gene Cluster Reveals a Close Relationship between Cyanidioschyzon and Cyanidium
- Raw-Starch-Digesting Glucoamylase from Amylomyces sp. 4-2 Isolated from Loogpang Kaomag in Thailand
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat
- Comparison of Neomycin Production from Streptomyces fradiae Cultivation Using Soybean Oil as the Sole Carbon Source in an Air-Lift Bioreactor and a Stirred-Tank Reactor
- Neomycin Production by Partial Immobilization Streptomyces fradiae on Cellulose Beads in an Air-Lift Bioreactor
- Itaconic Acid Production in an Air-Lift Biorector Using a Modified Draft Tube
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
- Antioxidative Activity of Alcoholic Beverages made from Purple Rice (Oryza sativa var. Indica cv. Shiun)
- Effect of Glycine on RNA Production by Bacillus mesentricus niger
- RNA Production by Bacillus mesentricus niger
- Extracellular Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
- An Inductive Effector in Production of Extracellular Pullulanase by Aerobacter aerogenes
- Production and Antioxidative Activity of Mead Made from Various Types of Honey and Black Rice (Oryza sativa var.Indica cv. Shiun)
- Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
- Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)
- Production of DNA by Continous Culture Using Pseudomonas aeruginosa KYU-1
- Microflora in Beiju and Their Biochemical Characteristics
- Alcoholic Fermentation of Sweet Potato without Cooking
- Raw Starch Adsorption, Elution and Digestion Behaviour of Glucoamylase of Rhizopus niveus
- Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
- Amylase Inhibitors Produced by Streptomyces sp. No. 280
- Specific Host Range of Bacillus subtilis (natto) Phages Associated with Polyglutamate Production
- Restriction Endonuclease Mapping of pUHl in Bacillus subtilis (natto)
- Structure of Acidic Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effect of Glycine on Extracellular Protein Production by Bacillus mesentericus niger
- A Study on the Mechanism of DNA Excretion from P. aeruginosa KYU-1:Effect of Mitomycin C on Extracellular DNA Production