Antioxidant activity of uracil derivatives

Akhatova, G. R.; Safarova, I. V.; Gerchikov, A. Ya.

doi:10.1134/s0023158411010010

Cited by 15 publications

(2 citation statements)

References 3 publications

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“…Spores of the fungus A. oryzae KACC 40247 were grown on a potato dextrose agar (PDA) plate at 26°C for 120 h. Eight PDA pieces (10 mm × 10 mm) from the plate were used to inoculate a 100-mL baffled flask containing 25 mL of soybean extract, and this was cultivated at 30°C, pH 6.0, and at 200 rpm for 48 h. During this time, cultures were collected at regular intervals (0, 12,18,24,30,36,42, and 48 h) for further analysis.…”

Section: Fungal Strain and Culture Conditionsmentioning

confidence: 99%

Targeted metabolomics for Aspergillus oryzae-mediated biotransformation of soybean isoflavones, showing variations in primary metabolites

Lee

Seo

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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This study aimed to investigate the biotransformation of soybean isoflavones to hydroxyisoflavones, and the primary and secondary metabolite change during Aspergillus oryzae KACC40247-mediated fermentation by gas chromatography-time of flight-mass spectrometry and LC-MS with multivariate analysis. The mass spectrometric analysis revealed that acetylglycosides and glycosides decreased during the first 12 h of fermentation, while the aglycones increased up to that time point. This was followed by a decrease in aglycone levels due to the formation of hydroxyisoflavones. The hydroxyflavones, 8-hydroxydaidzein, hydroxygenistein, and hydroxyglycitein, resulting from the biotransformation of the corresponding aglycones, increased up to 24 h, and then subsequently decreased. During fermentation, the levels of monosaccharides, aspartic acid, pyroglutamic acid, gamma-aminobutyric acid, and organic acids gradually decreased, whereas the levels of threonine, serine, and glycine increased. Hydroxyisoflavone was more strongly correlated with antioxidant activity than the other metabolites. Our results suggest that biotransformation has the potential to improve the nutritional properties of soy-based food.

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Section: Fungal Strain and Culture Conditionsmentioning

confidence: 99%

Targeted metabolomics for Aspergillus oryzae-mediated biotransformation of soybean isoflavones, showing variations in primary metabolites

Lee

Seo

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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show abstract

“…The antiradical properties of uracils have been studied in detail to date [5][6][7], whereas data on their reactivity in their reactions with hydroperoxide com pounds (primary molecular oxidation products) are lacking. From the standpoint of revealing the potential pharmacological properties of uracils, their reactions in an aqueous medium are especially interesting.…”

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confidence: 99%