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KMID : 1134820200490020187
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.187 ~ p.195
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Bioconversion of Daidzin by Lactic Acids Bacteria in the Anaerobic Conditions
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Kim Byung-Hyuk
Jeong Su-Jin
Lee Jun-Hyeong
Park Ye-Eun
Kim Jung-Gyu
Cheon Jung-Yoon
Hwang Hak-Soo
Lee Jung-Bok
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Abstract
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The potential role of plant isoflavone in preventing chronic diseases, such as cancer, osteoporosis, and post-menopausal syndrome, has been reported. The daidzin of puerarin is comprised mainly of un-absorbable and biologically inactive glycosides. The bio-availability of glucosides is increased by hydrolysis using β-glucosidase. In addition, intestinal microorganisms can enhance biological activity through the bio-conversion of isoflavone as a glycoside. In this study, lactic acid bacteria were obtained from the traditional Korean food, ‘Kimchi’, and the isoflavone-transforming activity was determined from the production of daidzein measured by HPLC. Lactobacillus rhamnosus BHN-LAB 76 and the lactic acid, bacterial mixed culture converted approximately 25.5% and 30.0% of daidzin to daidzein under the anaerobic conditions, respectively. In addition, the rate of daidzin bioconversion to daidzein (5.47 mg/L/h) with the mixed culture was much higher than the rate of daidzin bioconversion to daidzein (4.38 mg/L/h) by L. rhamnosus BHN-LAB 76. As a result, the rate of daidzin bio-conversion to daidzein by the mixed culture was very high compared to the sole micro-organisms. Therefore, the mixed culture might be useful as a probiotic culture in the manufacture of fermentation foods and functional materials.
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KEYWORD
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bioconversion, fermentation, lactic acid bacteria, isoflavone, microbial community
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