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KMID : 1007520090180041046
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1046 ~ p.1050
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Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang
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Lim Ji-Sun
Jang Chan-Ho
Lee In-Ae
Kim Hyo-Jung
Lee Choong-Hwan
Kim Jeong-Hwan
Park Chun-Seok
Kwon Dae-Young
Lim Jin-Kyu
Hwang Young-Hyun
Kim Jeong-Sang
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Abstract
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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.
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KEYWORD
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cheonggukjang, isoflavone, genistein, fermentation, bioconversion, soybean
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