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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(2): 187-195

Published online February 29, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Bioconversion of Daidzin by Lactic Acids Bacteria in the Anaerobic Conditions

Byung-Hyuk Kim, Su Jin Jeong, Jun-Hyeong Lee, YeEun Park, Jung-Gyu Kim, Jung-Yoon Cheon, Hak-Soo Hwang, and Jung-Bok Lee

Kyochon Research & Innovation Center, Kyochon F&B Co., Ltd.

Abstract

The potential role of plant isoflavone in preventing chronic diseases, such as cancer, osteoporosis, and post-menopausal syndrome, has been reported. The daidzin of puerarin is comprised mainly of un-absorbable and biologically inactive glycosides. The bio-availability of glucosides is increased by hydrolysis using β-glucosidase. In addition, intestinal microorganisms can enhance biological activity through the bio-conversion of isoflavone as a glycoside. In this study, lactic acid bacteria were obtained from the traditional Korean food, ‘Kimchi’, and the isoflavone-transforming activity was determined from the production of daidzein measured by HPLC. Lactobacillus rhamnosus BHN-LAB 76 and the lactic acid, bacterial mixed culture converted approximately 25.5% and 30.0% of daidzin to daidzein under the anaerobic conditions, respectively. In addition, the rate of daidzin bioconversion to daidzein (5.47 mg/L/h) with the mixed culture was much higher than the rate of daidzin bioconversion to daidzein (4.38 mg/L/h) by L. rhamnosus BHN-LAB 76. As a result, the rate of daidzin bio-conversion to daidzein by the mixed culture was very high compared to the sole micro-organisms. Therefore, the mixed culture might be useful as a probiotic culture in the manufacture of fermentation foods and functional materials.

Keywords: bioconversion, fermentation, lactic acid bacteria, isoflavone, microbial community

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(2): 187-195

Published online February 29, 2020

Copyright © The Korean Society of Food Science and Nutrition.

혐기성 조건에서 유산균에 의한 Daidzin의 생물 전환

Bioconversion of Daidzin by Lactic Acids Bacteria in the Anaerobic Conditions

Byung-Hyuk Kim, Su Jin Jeong, Jun-Hyeong Lee, YeEun Park, Jung-Gyu Kim, Jung-Yoon Cheon, Hak-Soo Hwang, and Jung-Bok Lee

Kyochon Research & Innovation Center, Kyochon F&B Co., Ltd.

Abstract

The potential role of plant isoflavone in preventing chronic diseases, such as cancer, osteoporosis, and post-menopausal syndrome, has been reported. The daidzin of puerarin is comprised mainly of un-absorbable and biologically inactive glycosides. The bio-availability of glucosides is increased by hydrolysis using β-glucosidase. In addition, intestinal microorganisms can enhance biological activity through the bio-conversion of isoflavone as a glycoside. In this study, lactic acid bacteria were obtained from the traditional Korean food, ‘Kimchi’, and the isoflavone-transforming activity was determined from the production of daidzein measured by HPLC. Lactobacillus rhamnosus BHN-LAB 76 and the lactic acid, bacterial mixed culture converted approximately 25.5% and 30.0% of daidzin to daidzein under the anaerobic conditions, respectively. In addition, the rate of daidzin bioconversion to daidzein (5.47 mg/L/h) with the mixed culture was much higher than the rate of daidzin bioconversion to daidzein (4.38 mg/L/h) by L. rhamnosus BHN-LAB 76. As a result, the rate of daidzin bio-conversion to daidzein by the mixed culture was very high compared to the sole micro-organisms. Therefore, the mixed culture might be useful as a probiotic culture in the manufacture of fermentation foods and functional materials.

Keywords: bioconversion, fermentation, lactic acid bacteria, isoflavone, microbial community