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Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto.
Appl Microbiol Biotechnol. 2006 Nov; 73(2):314-20.AM

Abstract

Hydrolysis of isoflavone glycosides by Bacillus subtilis natto NTU-18 in black soymilk is reported. At the concentration of 3-5% (w/v), black soymilk in flask cultures, the isoflavones, daidzin, and genistin were highly deglycosylated within 24 h. Deglycosylation of isoflavones was further carried out in a 7-l fermenter with 5% black soymilk. During the fermentation, viable cells increased from 10(3) to 10(9) CFU ml(-1) in 15 h, and the activity of beta-glucosidase appeared at 8 h after inoculation and reached a maximum (3.3 U/ml) at 12 h, then decreased rapidly. Deglycosylation of isoflavone glycosides was observed at the same period, the deglycosylation rate of daidzin and genistin at 24 h was 100 and 75%, respectively. It is significantly higher than the previous reports of fermentation with lactic acid bacteria. In accordance with the deglycosylation of isoflavone glycosides, the estrogenic activity of the 24 h fermented black soymilk for ERbeta estrogen receptor increased to threefold; meanwhile, the fermented broth activated ERalpha estrogen receptor to a less extent than ERbeta. These results suggest that this fermentation effectively hydrolyzed the glycosides from isoflavone in black soymilk and the fermented black soymilk has the potential to be applied to selective estrogen receptor modulator products.

Authors+Show Affiliations

Kuo LC
Institute of Microbiology and Biochemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan, Republic of China.
Cheng WY
No affiliation info available
Wu RY
No affiliation info available
Huang CJ
No affiliation info available
Lee KT
No affiliation info available

MeSH

Bacillus subtilisBiotechnologyChromatography, High Pressure LiquidEstrogensFermentationGlycosidesGlycosylationHydrolysisIsoflavonesSoy MilkSoybeansTime Factorsbeta-Glucosidase

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16715232

Citation

Kuo, Lun-Cheng, et al. "Hydrolysis of Black Soybean Isoflavone Glycosides By Bacillus Subtilis Natto." Applied Microbiology and Biotechnology, vol. 73, no. 2, 2006, pp. 314-20.
Kuo LC, Cheng WY, Wu RY, et al. Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto. Appl Microbiol Biotechnol. 2006;73(2):314-20.
Kuo, L. C., Cheng, W. Y., Wu, R. Y., Huang, C. J., & Lee, K. T. (2006). Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto. Applied Microbiology and Biotechnology, 73(2), 314-20.
Kuo LC, et al. Hydrolysis of Black Soybean Isoflavone Glycosides By Bacillus Subtilis Natto. Appl Microbiol Biotechnol. 2006;73(2):314-20. PubMed PMID: 16715232.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto. AU - Kuo,Lun-Cheng, AU - Cheng,Wei-Yi, AU - Wu,Ren-Yu, AU - Huang,Ching-Jang, AU - Lee,Kung-Ta, Y1 - 2006/05/20/ PY - 2006/02/26/received PY - 2006/04/19/accepted PY - 2006/04/14/revised PY - 2006/5/23/pubmed PY - 2007/1/19/medline PY - 2006/5/23/entrez SP - 314 EP - 20 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 73 IS - 2 N2 - Hydrolysis of isoflavone glycosides by Bacillus subtilis natto NTU-18 in black soymilk is reported. At the concentration of 3-5% (w/v), black soymilk in flask cultures, the isoflavones, daidzin, and genistin were highly deglycosylated within 24 h. Deglycosylation of isoflavones was further carried out in a 7-l fermenter with 5% black soymilk. During the fermentation, viable cells increased from 10(3) to 10(9) CFU ml(-1) in 15 h, and the activity of beta-glucosidase appeared at 8 h after inoculation and reached a maximum (3.3 U/ml) at 12 h, then decreased rapidly. Deglycosylation of isoflavone glycosides was observed at the same period, the deglycosylation rate of daidzin and genistin at 24 h was 100 and 75%, respectively. It is significantly higher than the previous reports of fermentation with lactic acid bacteria. In accordance with the deglycosylation of isoflavone glycosides, the estrogenic activity of the 24 h fermented black soymilk for ERbeta estrogen receptor increased to threefold; meanwhile, the fermented broth activated ERalpha estrogen receptor to a less extent than ERbeta. These results suggest that this fermentation effectively hydrolyzed the glycosides from isoflavone in black soymilk and the fermented black soymilk has the potential to be applied to selective estrogen receptor modulator products. SN - 0175-7598 UR - https://www.unboundmedicine.com/medline/citation/16715232/Hydrolysis_of_black_soybean_isoflavone_glycosides_by_Bacillus_subtilis_natto_ DB - PRIME DP - Unbound Medicine ER -