Metabolism of daidzein by Nocardia species NRRL 5646 and Mortierella isabellina ATCC 38063

Maatooq, Galal T.; Rosazza, John P. N.

doi:10.1016/j.phytochem.2005.03.013

Cited by 35 publications

(21 citation statements)

References 17 publications

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“…8) Their results are the opposite of ours due to the different Aspergillus species tested in the former study (A. alliaceus, A. niger, and A. ochraceous) and the present study (A. sojae, A. tamarii, and A. oryzae). This implies that only some Aspergillus species metabolize these soy isoflavones.…”

contrasting

confidence: 95%

“…On the other hand, despite all the tested Aspergillus strains with the ability to metabolize both daidzein and genistein in our study, Maatooq and Rosazza (2005) recently found that none of the three tested Aspergillus strains (A. alliaceus UI 315, A. niger ATCC 9142, and A. ochraceous ATCC 1008) metabolized daidzein. 8) Their results are the opposite of ours due to the different Aspergillus species tested in the former study (A. alliaceus, A. niger, and A. ochraceous) and the present study (A. sojae, A. tamarii, and A. oryzae).…”

contrasting

confidence: 79%

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Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

Chang¹,

Ding²,

Tai³

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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contrasting

confidence: 95%

contrasting

confidence: 79%

Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

Chang¹,

Ding²,

Tai³

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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“…The resulting products are 8-hydroxydaidzein and 8-hydroxygenistein, which were also found in other fermented soy foods with A. oryzae, such as douchi and miso. However, Maatooq and Rosazza (2005) found that some Aspergillus strains did not metabolize daidzein. Other authors have detected other isoflavone derivatives in soy sauce.…”

Section: Soy Saucementioning

confidence: 99%

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Villares

Rostagno

García–Lafuente

et al. 2010

Food Bioprocess Technol

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Soy has been traditionally incorporated in diet as processed foods, such as soymilk, tofu, miso, tempeh, etc., and the consumption is commonly associated with a reduction of the development of chronic diseases due to their antioxidant, anti-inflammatory, and anti-allergic properties, among others. Many of the health benefits of soy have been attributed to isoflavones. They comprise a group of naturally occurring flavonoids consisting of heterocyclic phenols. Soy contains three types of isoflavones in four chemical forms: the aglycones daidzein, genistein, and glycitein; the β-glucosides daidzin, genistin, and glycitin; their 6″-O-malonyl-β-glucosides (6OMalGlc); and their 6″-O-acetyl-β-glucosides (6OAcGlc) conjugates. Industrial processing methods of soy-based food products commonly lead to the loss of isoflavones through removal of undesirable fractions. On the other hand, isoflavones can be transformed into different conjugates, which may have significant effects on the food texture and on the bioavailability and pharmacokinetics of the isoflavones. This article reviews the effect of a number of soybean processing treatments on the isoflavone content and profile. The preparation and manufacturing of different soy-based food and food ingredients, fermented and non-fermented, has been analyzed in terms of content and distribution of the three major isoflavone derivatives, daidzein, genistein, and glycitein, and their respective conjugates.

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“…However, in some cases, low water solubility has significantly limited the bioavailability of soybean isoflavones [4]. Thus, the development of novel highly soluble soybean isoflavones appears to be very important [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

High production of succinyl isoflavone glycosides by Bacillus licheniformis ZSP01 resting cells in aqueous miscible organic medium

Zhang

Chen

Chu

et al. 2014

Biotech and App Biochem

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To achieve efficient production of succinyldaidzin and succinylgenistin, resting cells of a solvent-stable strain Bacillus licheniformis ZSP01 were used to react with pure isoflavones or soybean flour extract in a reaction medium with 10% dimethyl sulfoxide. Strikingly, 0.8 mM daidzein, 0.8 mM genistein, 2.0 mM daidzin, and 2.0 mM genistin were transformed to succinyl isoflavone glycosides in 27 H (yield >90%). The soybean flour extract (6.1%, w/v) contained 0.32 mM daidzein, 0.84 mM daidzin, 0.38 mM genistein, and 1.04 mM genistin. Over 95% of total isoflavones (daidzein, daidzin, genistein, and genistin) in the soybean flour extract were converted to succinyl isoflavone glycosides after 27 H. Strain ZSP01 shows both high glycosylation and succinylation activities. These results suggest that B. licheniformis ZSP01 could be useful for the efficient production of succinyl soybean isoflavone glycosides.

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Metabolism of daidzein by Nocardia species NRRL 5646 and Mortierella isabellina ATCC 38063

Cited by 35 publications

References 17 publications

Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

High production of succinyl isoflavone glycosides by Bacillus licheniformis ZSP01 resting cells in aqueous miscible organic medium

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