PMID: 8588745Dec 1, 1995Paper

Formation of polyhydroxylated isoflavones from the soybean seed isoflavones daidzein and glycitein by bacteria isolated from tempe

Archives of Microbiology
K Klus, W Barz

Abstract

Five tempe-derived bacterial strains identified as Micrococcus or Arthrobacter species were shown to transform the soybean isoflavones daidzein and glycitein to polyhydroxylated isoflavones by different hydroxylation reactions. All strains converted glycitein and daidzein to 6,7,4'-trihydroxyisoflavone (factor 2) and the latter substrate also to 7,8,4'-trihydroxyisoflavone. Three strains transformed daidzein to 7,8,3',4'-tetrahydroxyisoflavone and 6,7,3',4'-tetrahydroxyisoflavone. In addition, two strains formed 6,7,8,4'-tetrahydroxyisoflavone from daidzein. Conversion of glycitein by these two strains led to the formation of factor 2 and 6,7,3',4'-tetrahydroxyisoflavone. The structures of these transformation products were elucidated by spectroscopic techniques and chemical degradation.

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Citations

Nov 5, 2013·Journal of Agricultural and Food Chemistry·Li ChenYong-Li Du
May 10, 2005·The British Journal of Nutrition·Serafim KiriakidisNicolas Wernert
Apr 26, 2007·Critical Reviews in Food Science and Nutrition·K Nemeth, M K Piskula
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Mar 8, 2013·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Changhyun Roh
Jul 7, 2009·Journal of Bioscience and Bioengineering·Changhyun RohByung-Gee Kim
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Sep 6, 2018·FEMS Microbiology Letters·Pyung-Gang LeeByung-Gee Kim
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Feb 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Amadeus Driando Ahnan-WinarnoHang Xiao
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