6,7,4 '-Trihydroxyisoflavone from Doenjang inhibits lipid accumulation

作者：Roh Changhyun^*; Jung Uhee; Jo Sung Kee

来源：Food Chemistry, 2011, 129(1): 183-187.

DOI：10.1016/j.foodchem.2011.04.082

• Traditional Korean soybean paste
• (Doenjang)
• 6,7,4 '-Trihydroxyisoflavone
• Antioxidant
• Lipid inhibition

Doenjang is a unique traditional Korean fermented soybean paste. 6,7,4'-Trihydroxyisoflavone was identified from traditional Korean fermented Doenjang. The four products isolated from 100 g Korean Doenjang using acetonitrile and methanol (70/30, v/v) was identified as daidzein, genistein, glycitein and 6,7,4'-trihydroxyisoflavone. The products were structurally elucidated by GC-MS and (1)H NMR analysis. 6,7,4'-Trihydroxyisoflavone was evaluated for antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and superoxide radical scavenging activity. Among four products isolated, 6,7,4'-trihydroxyisoflavone had remarkable antioxidant activity with IC(50) values of 31.5 mu M, 50.0 mu M, respectively. Furthermore, 6,7,4'-trihydroxyisoflavone was found to inhibit fat droplet formation triglyceride accumulation in 3T3-L1 adipocytes. Accordingly, 6,7,4'-trihydroxyisoflavone compound is of growing scientific interest due to its attractive biological properties.

• 出版日期2011-11-1