Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang

  • Lim, Ji-Sun (School of Applied Biosciences, Kyungpook National University) ;
  • Jang, Chan-Ho (School of Applied Biosciences, Kyungpook National University) ;
  • Lee, In-Ae (School of Applied Biosciences, Kyungpook National University) ;
  • Kim, Hyo-Jung (School of Applied Biosciences, Kyungpook National University) ;
  • Lee, Choong-Hwan (Functional Metabolomics Laboratory, Division of Bioscience and Biotechnology, Konkuk University) ;
  • Kim, Jeong-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
  • Park, Chun-Seok (Department of Food Science and Technology, Kyunghee University) ;
  • Kwon, Dae-Young (Korea Food Research Institute) ;
  • Lim, Jin-Kyu (School of Applied Biosciences, Kyungpook National University) ;
  • Hwang, Young-Hyun (School of Applied Biosciences, Kyungpook National University) ;
  • Kim, Jong-Sang (School of Applied Biosciences, Kyungpook National University)
  • Published : 2009.08.31
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Abstract

Our previous study showed that isoflavone profile of soybean undergoes a significant change during cheonggukjang preparation. In particular, the content of metabolite(s) with similar retention time to glycitein under the high performance liquid chromatography (HPLC) condition was significantly increased while the levels of genistein and its derivatives were notably lowered. Therefore, we hypothesized that genistein and its derivatives might be converted to genistein glucosides with similar elution time to glycitein. Our current data suggest that genistein and its derivatives are extensively metabolized into various compounds including genistein glycosides, but not glycitein or its derivatives, by Bacillus species isolated from traditional cheonggukjang. Some of daidzein was also converted into a derivative with shorter retention time by Bacillus amyloliquefaciens 51 and 86-1 but not by Bacillus subtilis 3-5 and 3-17. As metabolism of soy isoflavones, major health-promoting components in soy products, is widely variable depending upon Bacillus species, it is essential to select microorganism that minimizes the breakdown or modification of soy isoflavones in the process of fermented soy product manufacture.

Keywords

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