Increasing soy isoflavonoid content and diversity by simultaneous malting and challenging by a fungus to modulate estrogenicity

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6748-6758

  Simons, Rudy ^a,b   Vincken, Jean Paul ^a   Roidos, Nikolaos ^a   Bovee, Toine F H ^a   Van Iersel, Martijn ^c   Verbruggen, Marian A ^b   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Frutarom Netherlands BV   (Netherlands)

^c Holland Malt BV   (Netherlands)

Author keywords

estrogenicity; germination; isoflavonoids; phytoalexins; Prenylation; soy

Indexed keywords

ESTROGENICITY; GERMINATION; ISOFLAVONOIDS; PHYTOALEXINS; PRENYLATION; SOY;

ESTROGEN RECEPTOR ALPHA; ESTROGEN RECEPTOR ALPHA, HUMAN; ESTROGEN RECEPTOR BETA; ISOFLAVONE DERIVATIVE; PHYTOESTROGEN; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DRUG EFFECT; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; RHIZOPUS; SOYBEAN; TRANSCRIPTION INITIATION;

ESTROGEN RECEPTOR ALPHA; ESTROGEN RECEPTOR BETA; HUMANS; ISOFLAVONES; PHYTOESTROGENS; PLANT EXTRACTS; RHIZOPUS; SOYBEANS; TRANSCRIPTIONAL ACTIVATION;

FUNGI; GLYCINE MAX; RHIZOPUS MICROSPORUS;

EID: 79959206058     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2010707     Document Type: Article

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