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Succinyl Daidzin and Succinyl Genistin are New Isoflavone Derivatives Found in Cheonggukjang
SeungOk Yang,SeungWook Lee,YoungWoo Park,SangJun Lee,Pahn-Shick Chang,Sung-Seen Choi,JaeHwan Lee 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.
Young Woo Park,Seung Wook Lee,Hyung-Kyoon Choi,SeungOk Yang,Young-Suk Kim,Ho-Nam Chun,Pahn-Shick Chang,JaeHwan Lee 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.2
Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (Btype), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59 μ㏖/g dry basis while those in unfermented soymilk were 8.06 μ㏖/g dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All Btype fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 ㎎/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.