Art

J-GLOBAL ID：200902172264603894   Reference number：99A0709142

Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi.

Aspergillus saitoi大豆発酵物中の強い抗酸化性を有するオルトジヒドロキシイソフラボンの生成機構

Author (5)： ESAKI H (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  WATANABE R (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  ONOZAKI H (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  KAWAKISHI S (Sugiyama Jogakuen Univ., Nagoya, JPN) ,  OSAWA T (Nagoya Univ., Nagoya, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 63  Issue： 5  Page： 851-858  Publication year： May. 23, 1999 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： solid culture ,...
Semi thesaurus term： *Aspergillus ,...

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JST classification (2)： Microbial metabolite production  (FK03020A) ,  Enzyme physiology  (EG03052C)

Substance index (3)： Daidzein ,  Genisteine ,  Genistin

Reference (33)：

• 1) Pratt, D. E. and Birac, P. M., Source of antioxidant activity of soybeans and soy products. J. Food Sci., 44, 1720-1722 (1979).
• 2) Tsuda, T., Watanabe, M., Ohshima, K., Yamamoto, A., Kawakishi, S., and Osawa, T., Antioxidative components isolated from the seed of tamarind (Tamarindus indica L.). J. Agric. Food Chem., 42, 2671-2674 (1994).
• 3) Fukuda, Y., Food chemical studies on the antioxidants in sesame seed. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 37, 484-492 (1990).
• 4) Tada, M., Matsumoto, R., Yamaguchi, H., and Chiba, K., Novel antioxidants isolated from Perilla frutescens Briton var. crispa (Thunb.). Biosci. Biotechnol. Biochem., 60, 1093-1095 (1996).
• 5) György, P., Murata, K., and Ikehata, H., Antioxidants isolated from fermented soybeans (tempeh). Nature, 203, 870-872 (1964).

Terms in the title (4)： Aspergillus ,  大豆 ,  発酵 ,  抗酸化性