1. Modification of isoflavone profiles in a fermented soy food with almond powder.
- Author
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Park M, Jeong MK, Kim M, and Lee J
- Subjects
- Bacillus subtilis metabolism, Chromatography, High Pressure Liquid, Diet ethnology, Fermentation, Functional Food microbiology, Glucosides analysis, Glucosides metabolism, Isoflavones metabolism, Nuts enzymology, Plant Proteins metabolism, Principal Component Analysis, Prunus enzymology, Republic of Korea, Soy Foods microbiology, Time Factors, beta-Glucosidase metabolism, Functional Food analysis, Isoflavones analysis, Nuts chemistry, Prunus chemistry, Soy Foods analysis
- Abstract
Unlabelled: Isoflavone profiles of a fermented soy food, cheonggukjang, were modified using almond powder. Isoflavones were analyzed by high performance liquid chromatography (HPLC) with an ultraviolet detector. Malonyl derivatives of isoflavones decreased and aglycones of isoflavones increased in samples with almond powder for 48 h. As added, almond powder increased from 0%, 5%, and 10% (w/w), amounts of aglycones increased to 21.11%, 26.63%, and 32.45% for 48 h, respectively. β-Glucosidase activity in 5% and 10% almond added samples was significantly higher than samples without addition of almond (P < 0.05). The content of succinyl daidzin and succinyl genistin, new metabolites from isoflavones, in almond-added cheonggukjang was significantly lower than control samples, implying that β-glucosidase activity from almond affected negatively the formation of succinyl derivatives (P < 0.05). Principal component analysis (PCA) for isoflavone distribution showed that first principal component (PC1) and second principal component (PC2) expressed 64.78% and 22.26% of the data variability, respectively. Biotransformation of isoflavones in any fermented soy foods can be achieved using natural products containing high β-glucosidase activity such as almond., Practical Application: The results of this study can help to modify the structural transformation of phytochemicals in any fermented soy foods using natural products. Adjusting the content of almond powder can achieve wanted profiles, for example, high aglycones content. Also, content of metabolites such as succinyl derivatives can be controlled using proper amounts of almond and fermentation time., (© 2011 Institute of Food Technologists®)
- Published
- 2012
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