乳酸菌对大豆异黄酮水解作用.pdf

Biotechnology Letters 24: 2113–2116, 2002. 2113 © 2002 Kluwer Academic Publishers. Printed in the Netherlands. Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria Yeon-Bae Choi1,3 , Kang-Sung Kim2 Joon-Shick Rhee3,∗ 1Department of Food and Biotechnology, Chungkang College of Cultural Industries, Icheon 467-744, Korea 2Department of Food Science and Nutrition, Yongin University, Yongin 449-714, Korea 3Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1 Guseong-dong, Yuseong-gu, Daejeon 305-701, Korea ∗Author for correspondence (Fax: +82-42-869-2610; E-mail:jsrhee@mail.kaist.ac.kr) Received 10 July 2002; Revisions requested 1 August 2002/27 September 2002; Revisions received 26 September 2002/21 October 2002; Accepted 21 October 2002 Key words: daidzin, genistin, isoflavone glucoside, lactic acid bacteria Abstract Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, grown in de Man, Rogosa and Sharpe (MRS) or soymilk media, completely hydrolyzed the isoflavone glucosides, genistin and daidzin at 50 µg ml−1, into their respective aglycones, genistein and daidzein within 30 min. Other lactic acid bacteria did not produce β -glucosidase, the enzyme responsible for the hydrolysis of isoflavone glucosides, when cultured in MRS medium. Glucoside- hydrolyzing activity was induced in some lactic acid bacteria when cultured in soymilk medium. These strains hydrolyzed 70–80% of genistin into genistein and 25–40% of daidzin into daidzein. Introduction and a specific inhibitor of protein tyrosine kinases (Akiyama et al. 1987). Soybean contains a variety of biologically active When consumed, genistin undergoes hydrolysis at compounds,