Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 5, 2007, Pages 1330-1333

  Chang, Te Sheng ^a   Ding, Hsiou Yu ^b   Tai, Sorgan Shou Ku ^c   Wu, Ching Yi ^a  

^a NATIONAL UNIVERSITY OF TAINAN   (Taiwan)

^b CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^c NATIONAL FORMOSA UNIVERSITY   (Taiwan)

Author keywords

Daidzein; Fermented soybean foods; Fungi; Genistein; Isoflavones

Indexed keywords

FERMENTATION; FUNGI; METABOLISM; METABOLITES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

DAIDZEIN; FERMENTED SOYBEAN FOODS; GENISTEIN; ISOFLAVONES;

FOOD PRODUCTS;

ACTINOMUCOR; ASPERGILLUS; ASPERGILLUS ORYZAE; ASPERGILLUS SOJAE; ASPERGILLUS TAMARII; CANDIDA; DEBARYOMYCES; FUNGI; GLYCINE MAX; MONASCUS; MUCOR; RHIZOPUS; SACCHAROMYCES; ZYGOSACCHAROMYCES;

8 HYDROXYDAIDZEIN; 8-HYDROXYDAIDZEIN; DAIDZEIN; GENISTEIN; ISOFLAVONE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS; CHEMICAL STRUCTURE; CHEMISTRY; FERMENTATION; GENETICS; METABOLISM; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE; SOYBEAN;

ASPERGILLUS; FERMENTATION; GENISTEIN; ISOFLAVONES; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; SOY FOODS; SOYBEANS;

EID: 34347369168     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60573     Document Type: Article

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