Deglycosylation of Isoflavones in Isoflavone-Rich Soy Germ Flour by Aspergillus oryzae KACC 40247

作者：Lee Seon Hwa; Seo Min Ho; Oh Deok Kun^*

来源：Journal of Agricultural and Food Chemistry, 2013, 61(49): 12101-12110.

DOI：10.1021/jf403130n

• isoflavone hydrolysis
• Aspergillus oryzae KACC 40247
• soybean germ flour
• isoflavone aglycon

Aspergillus oryzae KACC 40247 was selected as an efficient daidzein-producing fungus from strains of the genus Aspergillus by using 5% (w/v) soy germ flour (SGF) as an isoflavone-glycoside-rich medium. The culture conditions, including SGF concentration, agitation speed, initial pH, temperature, and time, were optimized as follows: 7% (w/v) SGF, initial pH 6.0, 33 degrees C, 300 rpm, and 24 h in a 100 mL baffled flask. The determined amount of isoflavone aglycons in SGF using 50% ethyl acetate was the highest among the solvent systems tested and it was 3.7-fold higher than that using 70% methanol. Under the optimized conditions, the content and concentration of daidzein were 134 mg/g of SGF and 9.4 g/L, respectively, with a productivity of 391 +/- 2.8 mg/L/h, and those of isoflavone aglycons were 165 mg/g of SGF and 11.5 g/L, respectively, with a productivity of 479 mg/L/h. Optimization of culture conditions increased the content, concentration, and productivity of isoflavone aglycons by 3.1-, 3.0-, and 3.7-fold, respectively. To our knowledge, this is the highest production of isoflavone aglycons reported to date.

• 出版日期2013-12-11