Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Functionalization of Isoflavones with Enzymes

  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Doo, Eun-Hee (Department of Food Science and Technology, Ewha Womans University) ;
  • Kwon, Dae-Yong (Food Functional Research Division, Korea Food Research Institute) ;
  • Park, Jin-Byung (Department of Food Science and Technology, Ewha Womans University)
  • Published : 2008.04.30
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Abstract

Considerable progress has been made in functionalization of the soy isoflavones through enzymatic modification of daidzin, genistin, and glycitin. After hydrolysis of $\beta$-glucosides into their corresponding aglycones, these compounds were structurally modified via biotransformations such as regioselective hydroxylation, enantioselective reduction, regioselective methylation, and polymerization. These reactions often resulted in an increase of the biological activities (e.g., anti oxidative activity, antiproliferative activity) and/or improvement of the physico-chemcial properties (e.g., water solubility, bioavailability). This review briefly summarizes on-going research activities on the biofunctionalization of the soy isoflavones.

Keywords

References

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