イソフラボンアグリコン含有量の高い納豆の製造

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書誌事項

タイトル別名
  • Production of Natto Which Contains a High Level of Isoflavone Aglycons.
  • イソフラボンアグリコン ガンユウリョウ ノ タカイ ナットウ ノ セイゾウ

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説明

Isoflavone glycoside hydrolysing activity of Bacillus subtilis (natto) strains, which contain 2 commercial strains (Takahashi and Naruse strain) and 50 isolates isolated from dry rice plants collected in several areas in Japan, were determined. Isoflavone aglycons were liberated little from isoflavone glycosides present in soybeans by commercial strains and most of the isolates during fermentation. But the levels of isoflavone aglycons in fermented soybeans with IF9916 isolated from dry rice plants in Iwate remarkably increased during fermentation. Changes of isoflavone content and β-glucosidase activity were determined in soybeans and soybean extract fermented with IF9916 and the commercial strains chronologically. We found that IF9916 had high level of β-glucosidase activity, showed significant hydrolyzing activity against the isoflavone glycosides in both soybeans and soybean extract. In contrast to IF9916, the commercial strains had only low levels of β-glucosidase activity in both soybeans and soybean extract. The enzymatic activity of both IF9916 and the commercial strains was cell-associated and no activity was detected in the cell-free extract. In soybeans and soybean extract fermented with the commercial strains isoflavone glycosides rapidly decreased followed by cell growing, and it seemed that isoflavone glycosides changed to succinylated isoflavone glycosides rather than releasing isoflavone aglycons. But in soybeans and soybean extract fermented with IF9916 isoflavone aglycons were gradually accumulated during fermentation. To our knowledge, this is the first report to indicate that B. subtilis (natto) possesses β-glucosidase with the ability to hydrolyze isoflavone glycoside.

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