Ajou University repository

Recent advances in the microbial hydroxylation and reduction of soy isoflavonesoa mark
  • Lee, Pyung Gang ;
  • Lee, Uk Jae ;
  • Song, Hanbit ;
  • Choi, Kwon Young ;
  • Kim, Byung Gee
Citations

SCOPUS

0

Citation Export

DC Field Value Language
dc.contributor.authorLee, Pyung Gang-
dc.contributor.authorLee, Uk Jae-
dc.contributor.authorSong, Hanbit-
dc.contributor.authorChoi, Kwon Young-
dc.contributor.authorKim, Byung Gee-
dc.date.issued2018-10-01-
dc.identifier.issn1875-0052-
dc.identifier.urihttps://aurora.ajou.ac.kr/handle/2018.oak/30394-
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85054132588&origin=inward-
dc.description.abstractSoy isoflavones are naturally occurring phytochemicals, which are biotransformed into functional derivatives through oxidative and reductive metabolic pathways of diverse microorganisms. Such representative derivatives, ortho-dihydroxyisoflavones (ODIs) and equols, have attracted great attention for their versatile health benefits since they were found from soybean fermented foods and human intestinal fluids. Recently, scientists in food technology, nutrition and microbiology began to understand their correct biosynthetic pathways and nutraceutical values, and have attempted to produce the valuable bioactive compounds using microbial fermentation and whole-cell/enzyme-based biotransformation. Furthermore, artificial design of microbial catalysts and/or protein engineering of oxidoreductases were also conducted to enhance production efficiency and regioselectivity of products. This minireview summarizes and introduces the past year's studies and recent advances in notable production of ODIs and equols, and provides information on available microbial species and their catalytic performance with perspectives on industrial application.-
dc.language.isoeng-
dc.publisherOxford University Press-
dc.subject.meshBacteria-
dc.subject.meshEquol-
dc.subject.meshHumans-
dc.subject.meshHydroxylation-
dc.subject.meshIsoflavones-
dc.subject.meshOxidation-Reduction-
dc.subject.meshSoybeans-
dc.titleRecent advances in the microbial hydroxylation and reduction of soy isoflavones-
dc.typeArticle-
dc.citation.number19-
dc.citation.titleFEMS Microbiology Letters-
dc.citation.volume365-
dc.identifier.bibliographicCitationFEMS Microbiology Letters, Vol.365 No.19-
dc.identifier.doi2-s2.0-85054132588-
dc.identifier.pmid30184116-
dc.identifier.scopusid2-s2.0-85054132588-
dc.identifier.urlhttp://femsle.oxfordjournals.org/-
dc.subject.keywordEquol-
dc.subject.keywordIsoflavone derivatives-
dc.subject.keywordMicrobial fermentation-
dc.subject.keywordOrtho-dihydroxyisoflavone-
dc.subject.keywordWhole-cell biotransformation-
dc.type.otherReview-
dc.identifier.pissn1229-9197-
dc.description.isoatrue-
dc.subject.subareaMicrobiology-
dc.subject.subareaMolecular Biology-
dc.subject.subareaGenetics-
Show simple item record

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Choi, Kwon Young Image
Choi, Kwon Young최권영
College of Bio-convergence Engineering
Read More

Total Views & Downloads

File Download

  • There are no files associated with this item.