Art

J-GLOBAL ID：200902143168052984   Reference number：99A0995542

New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products.

大豆発酵食品中に新たに見いだされたオルトジヒドロキシイソフラボン

Author (4)： ESAKI H (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  KAWAKISHI S (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  MORIMITSU Y (Nagoya Univ., Nagoya, JPN) ,  OSAWA T (Nagoya Univ., Nagoya, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 63  Issue： 9  Page： 1637-1639  Publication year： Sep. 23, 1999 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *miso koji ,...
Semi thesaurus term： Aspergillus oryzae ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (6)： Isoflavone ,  Daidzein ,  Genisteine ,  6-Hydroxydaidzein ,  8-Hydroxydaidzein ,  8-Hydroxygenistein

Reference (9)：

• 1) Esaki, H., Onozaki, H., and Osawa, T., Antioxidative activity of fermented soybean products. In “Food Phytochemicals for Cancer Prevention I,” ed. by Huang, M.-T., Osawa, T., Ho, C.-T., and Rosen, R. T., American Chemical Society, Washington DC, pp. 353-360 (1994).
• 2) Murakami, H., Asakawa, T., Terao, J., and Matsushita, S., Antioxidative stability of tempeh and liberation of isoflavones by fermentation. Agric. Biol. Chem., 48, 2971-2975 (1984).
• 3) Ikeda, R., Ohta, N., and Watanabe, T., Changes of isoflavones at various stages of fermentation in defatted soybeans. Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 42, 322-327 (1995).
• 4) Esaki, H., Onozaki, H., Morimitsu, Y., Kawakishi, S., and Osawa, T., Potent antioxidative isoflavones isolated from soybeans fermented with Aspergillus saitoi. Biosci. Biotechnol. Biochem., 62, 740-746 (1998).
• 5) Esaki, H., Watanabe, R., Onozaki, H., Kawakishi, S., and Osawa, T., Formation mechanism for potent antioxidative o-dihydroxyisoflavones in soybeans fermented with Aspergillus saitoi. Biosci. Biotechnol. Biochem., 63, 851-858 (1999).

Terms in the title (1)： 大豆発酵食品