Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

• Published in: Journal of food science Vol. 75; no. 1; pp. C128 - C133
• Main Authors: Park, Chan Uk, Jeong, Min Kyu, Park, Min Hee, Yeu, JooDong, Park, Myeong Soo, Kim, Mi-Ja, Ahn, Seon Min, Chang, Pahn-Shick, Lee, JaeHwan
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 2010; Wiley; Wiley Subscription Services, Inc
• Subjects: B. subtilis natto; Bacillus; Bacillus (bacteria); Bacillus subtilis; Bacillus subtilis - metabolism; Bacteria; Biological and medical sciences; cheonggukjang; Chromatography; Chromatography, High Pressure Liquid; daidzin; Doxorubicin - analogs & derivatives; Doxorubicin - metabolism; Enzymes; Fermentation; fermented foods; food analysis; food composition; Food industries; Food microbiology; Food science; Fundamental and applied biological sciences. Psychology; genistin; glucosides; Glucosides - analysis; isoflavones; Isoflavones - biosynthesis; Isoflavones - isolation & purification; Isoflavones - metabolism; natto; soybean products; Succinates - metabolism; succinyl genistin; succinyl-β-daidzin; succinyl-β-genistin; Isoflavone; B. subtilis natto; isoflavones; Bacillus subtilis; Natto; succinyl-β-daidzin; Bacillaceae; Flavonoid; Phytoestrogen; Polyphenol; Bacillales; succinyl-β-genistin; Bacteria; Species

6″-O-Succinyl-4′-hydroxyisoflavone-7-O-β-D-glucopyranoside (succinyl-β-daidzin) and 6″-O-succinyl-6,4′-dihydroxyisoflavone-7-O-β-D-glucopyranoside (succinyl-β-genistin), 2 new isoflavone metabolites, are found in cheonggukjang or natto, traditional soy-based foods fermented with Bacillus species. St...