Earticle

초록

영어

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

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Ji Sun Lim [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• Chan Ho Jang [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• In Ae Lee [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• Hyo Jung Kim [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• Choong Hwan Lee [ Functional Metabolomics Laboratory, Division of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea ]
• Jeong Hwan Kim [ Department of Food Science and Technology, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
• Chun-Seok Park [ Department of Food Science and Technology, Kyunghee University, Yongin, Gyeonggi 446-701, Korea ]
• Dae Young Kwon [ Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Jinkyu Lim [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• Young-Hyun Hwang [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ]
• Jong-Sang Kim [ School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664