Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

スポンサーリンク

概要

• 論文の詳細を見る

• The ability of fungi used in the preparation of fermented soybean foods to metabolize the soy isoflavones daidzein and genistein was investigated. A total of 21 fungal strains from dou-chi, miso, sake, soy sauce, and sufu were screened. The genera of the tested fungi included Actinomucor, Aspergillus, Candida, Debaryomyces, Monascus, Mucor, Rhizopus, Saccharomyces, and Zygosaccharomyces. The results were that all tested Aspergillus strains from these soybean foods, including five A. oryzae strains, one A. sojae strain, and one A. tamarii strain, metabolized both daidzein and genistein. In contrast, no other tested fungi from the fermented soybean foods metabolized either daidzein or genistein. The metabolites of daidzein and genistein by Aspergillus strains were identified as 8-hydroxydaidzein and 8-hydroxygenistein, respectively, based on their mass, 1H-, and 13C-NMR spectra.

著者

• Chang Te-Sheng

  Department of Biological Science and Technology, National University of Tainan

• Ding Hsiou-Yu

  Department of Cosmetics Science, Chia Nan University of Pharmacy and Science

• Tai Sorgan

  Department of Biotechnology, National Formosa University

• WU Ching-Yi

  Graduate Institute of Environment and Ecology, National University of Tainan

関連論文

• Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods
• Identifying 6,7,4'-Trihydroxyisoflavone as a Potent Tyrosinase Inhibitor
• Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

スポンサーリンク