New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products.
A potent antioxidative 6-hydroxydaidzein (6-OHD) was newly isolated from soybean koji fermented with Aspergillus oryzae. 6-OHD, in addition to 8-hydroxydaidzein and 8-hydroxygenistein, were found to be present in various fermented soybean products, including their koji. Considering that these o-dihydroxyisoflavones had strong antioxidative activities, they may contribute to protecting from oxidative deterioration during the processing of fermented soybean products.
Esaki
H
H
Department of Food and Nutrition, Sugiyama Jogakuen University, Nagoya, Japan.
Kawakishi
S
S
Morimitsu
Y
Y
Osawa
T
T
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D005285:Fermentation; D005511:Food Handling; D019833:Genistein / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology; D066298:In Vitro Techniques; D007529:Isoflavones / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D007564:Japan; D009682:Magnetic Resonance Spectroscopy; D013025:Glycine max / Q000737:chemistry*
D000975:Antioxidants; D007529:Isoflavones; C004742:daidzein; D019833:Genistein