title: Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment.
abstract: Soy germ rich in isoflavones has attracted much attention for health-promoting characteristics. An effective approach via Monascus aged vinegar soaking was adopted to enhance the aglycone amount. The profiles and interconversion of soy germ isoflavones via Monascus aged vinegar soaking were investigated, and the distribution in vinegars were also explored. The aglycones were dramatically increased by 40.76 times. Concomitantly, β-glycosides and malonylglycosides were significantly decreased. The proportion of aglycones presented a sharp increase with the endogenous β-glucosidase activity at the initial 4h incubation. There appeared to be correlations between β-glucosidase activity and the hydrolysis of conjugated isoflavones. The results demonstrated that the reactions of decarboxylation, de-esterification and de-glycosylation were involved in the Monascus aged vinegar soaking, supporting synergistic effects of enzymolysis by endogenous β-glucosidase from soy germ and acid hydrolysis of vinegars. Soaking by vinegar is a promising pathway for preparing aglycone-rich soy germ.
authors.affiliation: College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors.forename: Ji-Cheng
authors.initials: JC
authors.lastname: Chen
authors.affiliation: College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China.
authors.forename: Zhi-Jiang
authors.initials: ZJ
authors.lastname: Wang
authors.affiliation: College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China.
authors.forename: Yan-Jie
authors.initials: YJ
authors.lastname: Li
authors.affiliation: Department of Physics, Jefferson Physical Lab, Harvard University, Cambridge, MA 02138, USA.
authors.forename: Jie
authors.initials: J
authors.lastname: Pang
authors.affiliation: College of Food Science, Fujian Agriculture and Forest University, Fuzhou, Fujian 350002, China. Electronic address: hetonglin@126.com.
authors.forename: He-Tong
authors.initials: HT
authors.lastname: Lin
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China. Electronic address: feysw@scut.edu.cn.
authors.forename: Shou-Wei
authors.initials: SW
authors.lastname: Yin
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods; D006027:Glycosides / Q000032:analysis; D006031:Glycosylation; D006801:Humans; D006868:Hydrolysis; D007529:Isoflavones / Q000032:analysis*; D032741:Monascus / Q000378:metabolism; D012639:Seeds / Q000187:drug effects* / Q000378:metabolism*; D030262:Soybean Proteins / Q000378:metabolism; D013025:Glycine max; D001617:beta-Glucosidase / Q000378:metabolism
chemical_list: D006027:Glycosides; D007529:Isoflavones; D030262:Soybean Proteins; D001617:beta-Glucosidase; D019342:Acetic Acid
keywords: Aglycone; Conversion; Isoflavone; Monascus vinegar; Soaking; Soy germ