DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food
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概要
- 論文の詳細を見る
Dou-chi, a traditional soybean food fermented with Aspergillus sp., is usually used as a seasoning in Chinese food, and has also been used as a folk medicine in China and Taiwan. As 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavengers, four phenol compounds, one isoflavanone, eight isoflavones and one 4-pyrone have been isolated from dou-chi. Among these fourteen compounds, 3′-hydroxydaidzein, dihydrodaidzein and a 4-pyrone compound have not yet been isolated from soybean miso. The structure of the novel 4-pyrone compound, 3-((E)-2-carboxyethenyl)-5-(4-hydroxyphenyl)-4-pyrone-2-carboxylic acid was elucidated by using the same compound as that obtained from the biotransformation of daidzein. 3′-Hydroxydaidzein showed as high DPPH radical-scavenging activity as that of α-tocopherol, and 6-hydroxydaidzein had mushroom tyrosinase inhibitory activity with an IC50 value of 10 μM. The order of estrogenic activity is as follows: genistein > daidzein >> 3′-hydroxydaidzein > 8-hydroxygenistein, using a green fluorescent protein expression system. Furthermore, the contents of isoflavones in the fermentation process of dou-chi were measured.
- 社団法人 日本農芸化学会の論文
- 2005-05-23
著者
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Kuruto Niwa
School Of Food And Nutritional Sciences University Of Shizuoka
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ABE Naoki
Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka
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SUGIYAMA Yasumasa
Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka
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HIROTA Akira
Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka
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Chen Y‐c
Univ. Shizuoka Shizuoka Jpn
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Abe N
Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Abe Naoki
School Of Food And Nutritional Sciences University Of Shizuoka:(present Address)department Of Nutrit
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Hirota Akira
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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Hirota A
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Hirota Akira
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Nozawa Ryushi
School Of Food And Nutritional Sciences University Of Shizuoka
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CHEN Yu-Chi
School of Food and Nutritional Sciences, University of Shizuoka
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SUGIYAMA Yasumasa
School of Food and Nutritional Sciences, University of Shizuoka
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Sugiyama Yasumasa
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Abe N
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Abe Naoki
School Of Food And Nutritional Sciences University Of Shizuoka
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Sugiyama Yasumasa
School Of Food And Nutritional Sciences University Of Shizuoka
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