Isolation of a New Metabolite from Biotransformation of Daidzein by Aspergillus oryzae

Yu-Chi CHENLaboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka;Department of Cosmetic Science, Vanung University

Yasumasa SUGIYAMALaboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka

Akira HIROTALaboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka

Abstract

Two compounds were isolated from biotransformation of daidzein, a soybean isoflavone, by Aspergillus oryzae. One was 6,7,8,4′-tetrahydroxyisoflavone, an A-ring dihydroxylated daidzein, and the other was a novel compound which had the cleaved B-ring of daidzein. The former was perhaps derived from 8-hydroxydaidzein and/or 6-hydroxydaidzein, and had high DPPH radical-scavenging activity.

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Isolation of a New Metabolite from Biotransformation of Daidzein by Aspergillus oryzae

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Isolation of a New Metabolite from Biotransformation of Daidzein by Aspergillus oryzae

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