Food Science and Biotechnology

  • 제14권3호
  • /
  • Pages.344-349
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  • 2005
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste

  • Choi, Sung-Won (Green Biotech Co. Ltd.) ;
  • Yang, Jae-Sung (Green Biotech Co. Ltd.) ;
  • Jung, Eun-A (Department of Biotechnology, Yonsei University) ;
  • Choi, Hak-Jong (Department of Biotechnology, Yonsei University) ;
  • Lee, Han-Seung (Department of Biotechnology, Yonsei University) ;
  • Shin, Chul-Soo (Department of Biotechnology, Yonsei University) ;
  • Kim, Dong-Seob (Department of Food and Culinary Art, Osan College) ;
  • Hur, Nam-Yun (Department of Food Science, Milyang National University) ;
  • Baik, Moo-Yeol (Institute of Life Science and Resources, Department of Food Science and Biotechnology, Kyung Hee University)
  • 발행 : 2005.06.30
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초록

Aldose reductase catalyzes the conversion of glucose into sorbitol. Inhibiting this enzyme in diabetes mellitus can delay or prevent pathogenic process. Aldose reductase inhibitor was screened from Korean fermented soybean pastes (Doen-jang) and purified via sequential processes of ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Aldose reductase inhibitor was identified as genistein with molecular weight of 270 Da and molecular formula of $C_{15}H_{10}O_5$ based on UV spectrometry, $^1H$ and $^{13}C\;NMRs$, and mass spectrometry. Genistein inhibited aldose reductase of pig lens with $IC_{50}$ level of $20\;{\mu}M$. Because genistein was effective against aldose reductase of animal source, it may be a potential therapeutic agent for diabetic complications.

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