Microbial Transformation of Bioactive Compounds and Production of ortho-Dihydroxyisoflavones and Glycitein from Natural Fermented Soybean Paste
نویسنده
چکیده
Recently, there has been a great deal of remarkable interest in finding bioactive compounds from nutritional foods to replace synthetic compounds. In particular, ortho-dihydroxyisoflavones and glycitein are of growing scientific interest owing to their attractive biological properties. In this study, 7,8-ortho-dihydroxyisoflavone, 6,7-ortho-dihydroxyisoflavone, 3',4'-ortho-dihydroxyisoflavone and 7,4'-dihydroxy-6-methoxyisoflavone were characterized using microorganism screened from soybean Doenjang. Three ortho-dihydroxyisoflavones and glycitein were structurally elucidated by 1H-NMR and GC-MS analysis. Furthermore, bacterial strains from soybean Doenjang with the capacity of biotransformation were screened. The bacterial strain, identified as Bacillus subtilis Roh-1, was shown to convert daidzein into ortho-dihydroxyisoflavones and glycitein. Thus, this study has, for the first time, demonstrated that a bacterial strain had a substrate specificity for multiple modifications of the bioactive compounds.
منابع مشابه
Salt-Tolerant Acid Proteases: Purification, Identification, Enzyme Characteristics, and Applications for Soybean Paste and Sauce Industry
Soybean, the most cultivated plant in the world, is rich in proteins (40–50%) and contributes many essential nutrients and health-promoting bioactive compounds. Fermented soybean products including soybean paste and soybean curd, etc. are consumed in considerable amounts in Asian countries such as China, Japan, and Korea for a long history. Nowadays, they are considered as healthy foods and soy...
متن کاملA review of bioactive compounds of cyanobacteria and microalgae as cosmetically useful supplements
Today, the valuable metabolites of microalgae are widely used in the production of many cosmetic products, as the biomass of algae contains pigments, proteins, essential fatty acids, polysaccharides, vitamins and minerals, all of which are present in both natural foods and cosmetics are used. In fact, these secondary metabolites with anti-blemish and anti-microbial, anti-aging, sunscreen and sk...
متن کاملIsolation, Bioactivity, and Production of ortho-Hydroxydaidzein and ortho-Hydroxygenistein
Daidzein and genistein are two major components of soy isoflavones. They exist abundantly in plants and possess multiple bioactivities. In contrast, ortho-hydroxydaidzein (OHD) and ortho-hydroxygenistein (OHG), including 6-hydroxydaidzein (6-OHD), 8-hydroxydaidzein (8-OHD), 3'-hydroxydaidzein (3'-OHD), 6-hydroxygenistein (6-OHG), 8-hydroxygenistein (8-OHG), and 3'-hydroxygenistein (3'-OHG), are...
متن کاملAglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste
Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acido...
متن کاملFull Paper Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa
Japanese commercial natto, a sticky fermented food made from steamed soybeans, is produced using a pure culture of Bacillus subtilis, but natto-like products in other Asian countries are manufactured through a natural fermentation process (Chantawannakul et al., 2002; Chunhachart et al., 2006b; Sarkar et al., 2002; Tamang, 1999). These fermented soybean foods are different from brine-added ferm...
متن کامل