Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Succinyl Daidzin and Succinyl Genistin are New Isoflavone Derivatives Found in Cheonggukjang

  • Yang, Seung-Ok (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Lee, Seung-Wook (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Park, Young-Woo (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Lee, Sang-Jun (Department of Food Science, Chungkang College of Cultural Industries) ;
  • Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Choi, Sung-Seen (Department of Chemistry, Sejong University) ;
  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology)
  • Published : 2008.02.29
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Abstract

Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.

Keywords

References

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