Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea.
J Food Sci. 2012 Jan;77(1):C128-34. doi: 10.1111/j.1750-3841.2011.02504.x. Epub 2011 Dec 19.
Isoflavone profiles of a fermented soy food, cheonggukjang, were modified using almond powder. Isoflavones were analyzed by high performance liquid chromatography (HPLC) with an ultraviolet detector. Malonyl derivatives of isoflavones decreased and aglycones of isoflavones increased in samples with almond powder for 48 h. As added, almond powder increased from 0%, 5%, and 10% (w/w), amounts of aglycones increased to 21.11%, 26.63%, and 32.45% for 48 h, respectively. β-Glucosidase activity in 5% and 10% almond added samples was significantly higher than samples without addition of almond (P < 0.05). The content of succinyl daidzin and succinyl genistin, new metabolites from isoflavones, in almond-added cheonggukjang was significantly lower than control samples, implying that β-glucosidase activity from almond affected negatively the formation of succinyl derivatives (P < 0.05). Principal component analysis (PCA) for isoflavone distribution showed that first principal component (PC1) and second principal component (PC2) expressed 64.78% and 22.26% of the data variability, respectively. Biotransformation of isoflavones in any fermented soy foods can be achieved using natural products containing high β-glucosidase activity such as almond.
The results of this study can help to modify the structural transformation of phytochemicals in any fermented soy foods using natural products. Adjusting the content of almond powder can achieve wanted profiles, for example, high aglycones content. Also, content of metabolites such as succinyl derivatives can be controlled using proper amounts of almond and fermentation time.
使用杏仁粉对发酵大豆食品葱豆酱的异黄酮谱进行了修饰。采用高效液相色谱法（HPLC）和紫外检测器对异黄酮进行了分析。在添加杏仁粉 48 小时后，异黄酮的丙二酰衍生物减少，糖苷配基增加。随着杏仁粉的添加量从 0%、5%和 10%（w/w）增加，48 小时后糖苷配基的含量分别增加到 21.11%、26.63%和 32.45%。添加 5%和 10%杏仁粉的样品中的β-葡萄糖苷酶活性明显高于未添加杏仁粉的样品（P<0.05）。添加杏仁粉的葱豆酱中，新形成的异黄酮代谢产物丁二酰大豆苷和丁二酰染料木苷的含量明显低于对照样品，这表明杏仁中的β-葡萄糖苷酶活性对丁二酰衍生物的形成有负面影响（P<0.05）。异黄酮分布的主成分分析（PCA）表明，第一主成分（PC1）和第二主成分（PC2）分别表示数据变异性的 64.78%和 22.26%。使用含高β-葡萄糖苷酶活性的天然产物，如杏仁，可实现任何发酵大豆食品中异黄酮的生物转化。
本研究结果可帮助利用天然产物对任何发酵大豆食品中植物化学物质的结构转化进行修饰。通过调整杏仁粉的含量，可以达到所需的谱图，例如，高糖苷配基含量。此外，还可以通过适当的杏仁用量和发酵时间来控制如丁二酰衍生物等代谢产物的含量。
