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Formation of succinyl genistin and succinyl daidzin by Bacillus species.
J Food Sci. 2010 Jan-Feb; 75(1):C128-33.JF

Abstract

6''-O-Succinyl-4'-hydroxyisoflavone-7-O-beta-D-glucopyranoside (succinyl-beta-daidzin) and 6''-O-succinyl-6,4'-dihydroxyisoflavone-7-O-beta-D-glucopyranoside (succinyl-beta-genistin), 2 new isoflavone metabolites, are found in cheonggukjang or natto, traditional soy-based foods fermented with Bacillus species. Standard isoflavones including daidzin, genistin, daidzein, and genistein, and mixtures of isoflavones extracted from roasted soybeans were added to the medium growing Bacillus subtilis or B. subtilis natto and formation of succinyl-beta-daidzin and succinyl-beta-genistin were monitored by high-performance liquid chromatography (HPLC). Samples containing Bacillus with daidzin and genistin produced succinyl-beta-daidzin and succinyl-beta-genistin, respectively, while those with daidzein and genistein did not produce succinyl derivatives. Daidzin in samples with B. subtilis and B. subtilis natto decreased by 39.7% and 10.7%, respectively, for 4 h incubation while genistin decreased by 66.8% and 17.6%, respectively. Genistein decreased faster than daidzein during incubation with B. subtilis or B. subtilis natto without formation of succinyl derivatives. In the case of mixture of isoflavones, succinyl derivatives increased and beta-glucosides and aglycones of isoflavones decreased significantly for 8 h incubation (P < 0.05).

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Publisher Full Text (DOI)

Authors+Show Affiliations

Park CU
Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul, Republic of Korea.
Jeong MK
No affiliation info available
Park MH
No affiliation info available
Yeu J
No affiliation info available
Park MS
No affiliation info available
Kim MJ
No affiliation info available
Ahn SM
No affiliation info available
Chang PS
No affiliation info available
Lee J
No affiliation info available

MeSH

Bacillus subtilisChromatography, High Pressure LiquidDoxorubicinFermentationGlucosidesIsoflavonesSuccinates

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20492143

Citation

Park, Chan Uk, et al. "Formation of Succinyl Genistin and Succinyl Daidzin By Bacillus Species." Journal of Food Science, vol. 75, no. 1, 2010, pp. C128-33.
Park CU, Jeong MK, Park MH, et al. Formation of succinyl genistin and succinyl daidzin by Bacillus species. J Food Sci. 2010;75(1):C128-33.
Park, C. U., Jeong, M. K., Park, M. H., Yeu, J., Park, M. S., Kim, M. J., Ahn, S. M., Chang, P. S., & Lee, J. (2010). Formation of succinyl genistin and succinyl daidzin by Bacillus species. Journal of Food Science, 75(1), C128-33. https://doi.org/10.1111/j.1750-3841.2009.01453.x
Park CU, et al. Formation of Succinyl Genistin and Succinyl Daidzin By Bacillus Species. J Food Sci. 2010 Jan-Feb;75(1):C128-33. PubMed PMID: 20492143.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Formation of succinyl genistin and succinyl daidzin by Bacillus species. AU - Park,Chan Uk, AU - Jeong,Min Kyu, AU - Park,Min Hee, AU - Yeu,JooDong, AU - Park,Myeong Soo, AU - Kim,Mi-Ja, AU - Ahn,Seon Min, AU - Chang,Pahn-Shick, AU - Lee,JaeHwan, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/9/14/medline SP - C128 EP - 33 JF - Journal of food science JO - J Food Sci VL - 75 IS - 1 N2 - 6''-O-Succinyl-4'-hydroxyisoflavone-7-O-beta-D-glucopyranoside (succinyl-beta-daidzin) and 6''-O-succinyl-6,4'-dihydroxyisoflavone-7-O-beta-D-glucopyranoside (succinyl-beta-genistin), 2 new isoflavone metabolites, are found in cheonggukjang or natto, traditional soy-based foods fermented with Bacillus species. Standard isoflavones including daidzin, genistin, daidzein, and genistein, and mixtures of isoflavones extracted from roasted soybeans were added to the medium growing Bacillus subtilis or B. subtilis natto and formation of succinyl-beta-daidzin and succinyl-beta-genistin were monitored by high-performance liquid chromatography (HPLC). Samples containing Bacillus with daidzin and genistin produced succinyl-beta-daidzin and succinyl-beta-genistin, respectively, while those with daidzein and genistein did not produce succinyl derivatives. Daidzin in samples with B. subtilis and B. subtilis natto decreased by 39.7% and 10.7%, respectively, for 4 h incubation while genistin decreased by 66.8% and 17.6%, respectively. Genistein decreased faster than daidzein during incubation with B. subtilis or B. subtilis natto without formation of succinyl derivatives. In the case of mixture of isoflavones, succinyl derivatives increased and beta-glucosides and aglycones of isoflavones decreased significantly for 8 h incubation (P < 0.05). SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492143/Formation_of_succinyl_genistin_and_succinyl_daidzin_by_Bacillus_species_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01453.x DB - PRIME DP - Unbound Medicine ER -