Isolation and Purification of Two Isoflavones from Hericium erinaceum Mycelium by High-Speed Counter-Current Chromatography

He, Jinzhe; Fan, Peihong; Feng, Simin; Shao, Ping; Sun, Peilong

doi:10.3390/molecules23030560

Cited by 22 publications

(18 citation statements)

References 43 publications

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“…On comparing the economical aspect, the combined cost of industrial‐grade resin membranes and chromatography columns is less than the cost of manufacturing genistein chemically. Further, upcoming technologies such as high‐speed counter‐current chromatography (HSCCC) are being developed that eliminate the need for adsorption matrices for purified isolation of genistein, 44,45 thereby lowering the cost even more. The work detailed in this article thus holds substantial potential for industrial scale‐up studies, as a valuable cost‐efficient alternative resource for harnessing natural isoflavones.…”

Section: Discussionmentioning

confidence: 99%

A metabolomics approach to evaluate post‐fermentation enhancement of daidzein and genistein in a green okara extract

Gupta

Chen

2021

J Sci Food Agric

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BACKGROUND Okara is a major agri‐industrial by‐product of the tofu and soymilk industries. Employing food‐wastes as substrates for the green production of natural functional compounds is a recent trend that addresses the dual concepts of sustainable production and a zero‐waste ecosystem. RESULTS Extracts of unfermented okara and okara fermented with Rhizopus oligosporus were obtained using ethanol as extraction solvent, coupled with ultrasound sonication for enhanced extraction. Fermented extracts yielded significantly better results for total phenolic content (TPC) and total flavonoid content (TFC) than unfermented extracts. A qualitative liquid chromatography quadrupole time‐of‐flight mass spectrometry (LC‐QTOF‐MS) analysis revealed a shift from glucoside forms to respective aglycone forms of the detected isoflavones, post‐fermentation. Since the aglycone forms have been associated with numerous health benefits, a quantitative high‐performance liquid chromatography (HPLC) analysis was performed. Fermented okara extracts had daidzein and genistein concentrations of 11.782 ± 0.325 μg mL–1 and 10.125 ± 1.028 μg mL–1, as opposed to that of 6.7 ± 2.42 μg mL–1 and 4.55 ± 0.316 μg mL–1 in raw okara extracts, respectively. Lastly, the detected isoflavones were mapped to their metabolic pathways, to understand the biochemical reactions triggered during the fermentation process. CONCLUSION Fermented okara may be implemented as a sustainable solution for production of natural bioactive isoflavonoids genistein and daidzein. © 2021 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

A metabolomics approach to evaluate post‐fermentation enhancement of daidzein and genistein in a green okara extract

Gupta

Chen

2021

J Sci Food Agric

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“…The diverse type structure of isoflavonoids was synthesized from flavanone, which have been reported several plants as corylifol A, neobavaisoflavone, and irisflorentin from Cytisus striatus [77], formoninetin and biochanin A from Hylastinus obscurus [78]. One new leptoisoflavone A (a rare 5-membered dihydrofuran ring) from Limonium leptophyllum [79], 2,2′-trimethoxy-6,8-dihydroxy-isoflavone from the ethanol extract of Thespesia populnea bark [80] and isoflavones, genistein and daidzein from Hericium erinaceum (Figure 9) [81]. from aerial parts of Chenopodium album [84], amurensin and cosmosiin from Trigonella foenum graecum [85], rhamnosides flavonol, kaempferol-3-O-rhamnoside and quercetin-3-O-rhamnoside from leaves of Pometia pinnata [86] and a new flavonol glycoside, sabiapside A from Sabia parviflora [87] (Figure 10).…”

Section: Isoflavonoidsmentioning

confidence: 99%

Biosynthesis of Diverse Class FlavonoidsviaShikimate and Phenylpropanoid Pathway

Rehan¹

2021

Biosynthesis [Working Title]

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Flavonoids are natural products, which are useful in the protection of various types of human diseases. Several bioactive flavonoids as chalcones, flavonols, flavanol, flavones, flavanone, flavan, isoflavonoids, and proanthocyanidin, are found in parts as leaves, root, bark, stem, flowers, weed, fruits of plant species. Flavonoids are synthesized in higher plant species via the shikimate pathway, phenylpropanoid and polyketide pathway. The chalcones and flavanones are central intermediates of the pathway, which give several diverse classes of flavonoids. Central intermediates pathway (chalcones and flavanones pathway) depends on plants species and group of enzymes such as hydroxylases, reductases and isomerases to give different classes of flavonoids skeleton. The anthocyanins, isoflavonoids and condensed tannin (proanthocyanidins) are an important class of flavonoids, which synthesized by flavanones. Mostly, biosynthesis of flavonoids start from phenylpropanoid pathway. The phenylpropanoid pathway starts from shikimate pathway. The shikimate pathway starts from phosphoenol pyruvate and erythrose 4-phosphate.

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“…However, little was known about flavonoids, which were studied by separation and purification using a HSCCC method with a two-phase solvent system, namely chloroform–dichloromethane–methanol–water. With the aid of different spectroscopic and spectrometric techniques, including ESI-MS, He et al [53] identified daidzein and genistein in the fungus mycelium.…”

Section: Analysis Of Bioactive Compoundsmentioning

confidence: 99%

Liquid Chromatographic Strategies for Separation of Bioactive Compounds in Food Matrices

et al. 2018

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Nowadays, there is an increasing attention for nutraceuticals and, in general, bioactive compounds naturally present in food. Indeed, the possibility of preserving human health and preventing disease (e.g., cardiovascular diseases, cancer etc.) by the intake of healthy food is attractive for both consumers and food industries. In turn, research in this field was also prompted significantly, with the aim of characterizing these bioactive compounds and ascribe to them a specific activity. The bioactive compounds can belong to several chemical classes. However, their chemical diversity and presence in complex matrices, such as food, make it challenging both their isolation and characterization. To tackle this issue, efficient separation systems are needed, which are mainly based on chromatography. In this context, this mini-review aims to provide the reader with an overview of the most relevant and recent approaches for the separation of the most common bioactive compounds in food, in particular polyphenols, phenols, carotenoids, and peptides, by liquid chromatography approaches.

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Isolation and Purification of Two Isoflavones from Hericium erinaceum Mycelium by High-Speed Counter-Current Chromatography

Cited by 22 publications

References 43 publications

A metabolomics approach to evaluate post‐fermentation enhancement of daidzein and genistein in a green okara extract

A metabolomics approach to evaluate post‐fermentation enhancement of daidzein and genistein in a green okara extract

Biosynthesis of Diverse Class FlavonoidsviaShikimate and Phenylpropanoid Pathway

Liquid Chromatographic Strategies for Separation of Bioactive Compounds in Food Matrices

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