“Hakko-Choju” Project Focusing on the Functionality of Lactic Acid Bacteria Derived from Shinshu Miso

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  • Kawahara Takeshi
    Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University

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  • 信州味噌由来乳酸菌の機能性に着目した発酵長寿プロジェクト
  • シンシュウ ミソ ユライ ニュウサンキン ノ キノウセイ ニ チャクモク シタ ハッコウ チョウジュ プロジェクト

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Isoflavones are flavonoid compounds found in legumes. In soybeans, there are 12 kinds of isoflavones consisted of 3 aglycones (genistein, daidzein, and glycitein), their 3 glycosides (genistin, daidzin, and glycitin), 3 malonylated glycosides, and 3 acetylated glycosides. Isoflavones have an estrogenic effect and are known to have various functions such as palliating menopause, preventing osteoporosis, and preventing prostate and breast cancer. Isoflavone aglycones have been reported to be more effective in exerting estrogenic activity than glycosides. In this study, we attempted to efficiently obtain a lactic acid bacterial strain that converts isoflavone glycosides to aglycone in Shinshu miso. Using a selective medium to which genistin or daidzin was added as a carbon source, colonies of lactic acid bacteria strains were obtained from miso raw material. The genistin and daidzin metabolic activity of the obtained strains was analyzed by high performance liquid chromatography. The estrogenic activity of the culture supernatants of these lactic acid bacterial strains was evaluated using the responsiveness of MCF-7 cells as an index. Lactic acid bacterial strains belonging to Pediococcus pentosaceus and Enterococcus lactis were obtained from the colonies formed on selection medium. Both of the obtained strains metabolized genistin and daidzin to their aglycons. In addition, progesterone receptor (PgR)- and growth regulation by estrogen in breast cancer 1 (GREB1)-induction of estrogenic activity were significantly enhanced by culturing these strains in medium supplemented with genistin and daidzin. In the future, it is expected that these strains will be used for the development of Shinshu miso with enhanced isoflavone activity at Nagano Prefecture, which advances the “Hakko Choju” project.

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