• Korean Journal of Pharmacognosy
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• v.46 no.1
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• pp.17-22
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• 2015

Previous phytochemical studies of Vigna angularis (Ohwi) Ohwi & Ohashi (Leguminosae) have shown the presence of saponins and flavonoids. From the seed of V. angularis, genistein-7-O-${\beta}$-D-glucopyranoside (genistin) was isolated. Lifespan-extending effect of genistin was elucidated using Caenorhabditis elegans model system. Genistin showed potent lifespan extension of worms under normal culture condition. This compound also exhibited the protective effects against thermal and oxidative stress conditions. In the case of heat stress, genistin-treated worms exhibited enhanced survival rate, compared to control worms. In addition, genistin-fed worms lived longer than control worms under oxidative stress induced by paraquat. To verify the possible mechanism of genistin-mediated increased lifespan and stress resistance of worms, we investigated whether genistin might alter superoxide dismutase (SOD), catalase activities and intracellular ROS levels. Our results showed that genistin was able to elevate SOD and catalase activities of worms and reduce intracellular ROS accumulation in a dose-dependent manner.

• YAKHAK HOEJI
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• v.5 no.1
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• pp.66-67
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• 1960

The apparatus devised by the author (fig. 1B) was found a simple and effective one for extracting Genistin from Soy Bean.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.172-175
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• 2008

Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.522-526
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• 1997

Soy isoflavones could be recovered with adsorption resin column chromatography from soybean cooking water produced during soymilk or tofu manufacturing process. The main isoflavones in the soybean cooking water were genistin and daidzin, and their concentration was $0.083{\pm}0.019$ and $0.11{\pm}0.017\;mM$, respectively. Their aglycones were not detected. pH of soybean cooking water was critical in this chromatographic process and the recovery of isoflavones, both genistin and daidzin, was maximum at pH 4.0. Adsorption of genistin on the resin was stronger than that of daidzin. Elution rate and height/diameter ratio also affected the recovery yield. Under the optimal conditions, about 85% of genistin and 70% of daidzin could be isolated from soybean cooking water. Soy saponins were also recovered with isoflavones.

• Journal of Life Science
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• v.18 no.10
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• pp.1447-1454
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• 2008

Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and $180^{\circ}C$ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and $121^{\circ}C$ but decreased significantly above $140^{\circ}C$. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1021-1024
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• 2008

Genistein, one of the isoflavones in doenjang, is generally known to prevent various cancers, osteoporosis, climacterium, and menopause symptoms, and has better bioavailability and healthful physiological effects than its glucoside, genistin. In both traditional and commercial doenjangs, genistein content ranged from 370 to 1,510 mg/kg, however, significant amounts of genistin also existed at the level of 190 to 350 mg/kg. After treating with corn $\beta$-glucosidase, over 84% of genistin in doenjang was converted to genistein. However, physiochemical characteristics such as pH, viscosity, 2-thiobarbituric acid (TBA) value, and color were not changed significantly after corn $\beta$-glucosidase treatments. Therefore, this study shows that the improved doenjang with the increased genistein content can be produced using corn $\beta$-glucosidase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.293-297
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• 2016

Hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA reductase) is the rate-limiting enzyme in biosynthesis of cholesterol in animals. In this study, inhibitory effects of isoflavone glycosides on HMG-CoA reductase were investigated. At sample concentration of $100{\mu}M$, genistein-7-O-triglucoside (G2-genistin) inhibited HMG-CoA reductase activity by approximately 18%, whereas daidzein-7-O-triglucoside had no inhibitory effect. In the kinetic experiments with Syrian hamster HMG-CoA reductase, G2-genistin showed inhibitory efficacy with an invariable $V_{max}$ value, suggesting that G2-genistin works as a competitive inhibitor of HMG-CoA reductase and has potential for hypocholesterolemic action through direct regulation of HMG-CoA reductase.

• Korean Journal of Pharmacognosy
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• v.40 no.1
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• pp.18-24
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• 2009

GCSB-5 preparation is a purified extract from a mixture six herbal medicines (Acanthopanacis Cortex, Achyranthis Radix, Saposhnikoviae Radix, Cibotii Rhizoma, Glycine Semen Nigra, Eucommiae Cortex) that have been widely used in traditional medicine to treat various bone disorders. This study was carried out to obtain the HPLC analysis method that can be used to establish quantitative analysis of Glycine Semen Nigra and Eucommiae Cortex for standardization of GCSB-5 preparation. HPLC analysis methods for the simultaneous determination of genistin (Glycine Semen Nigra) and geniposide (Eucommiae Cortex) were established for the quality control of herbal medicinal raw material and preparation. And validation of HPLC analysis methods were conformed for verification of HPLC methods by check to specificity, linearity, intra-day precision, inter-day precision and accuracy following ICH guideline. As the result of quantitative analysis, the contents of genistin and geniposide in the raw material of GCSB-5 preparation were 0.0426-0.0427 mg/g and 0.431-0.432 mg/g. And GCSB-5 preparation contained genistin of 0.0202-0.0203 mg/capsule and geniposide of 0.211-0.212 mg/capsule, respectively.

• Journal of Korea Foresty Energy
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• v.20 no.2
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• pp.28-33
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• 2001

Using liquid media of Bacillus licheniformis, extraction with butanol and fractionation with n-hexane and ethyl acetate(EtOAc) were performed, From the EtOAc fraction, the isolation was also performed using chromatography. Three isoflavonoids were isolated from the liquid media of Bacillus licheniformis and identified as diadzein, genistein and genistin by Mass and NMR spectroscopic analysis.

• Korean Journal of Pharmacognosy
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• v.26 no.1
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• pp.18-22
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• 1995

From the EtOAc soluble parts of Lespedeza x maritima Nakai, four flavonoids and phytosterols have been isolated and identified as genistein, kaempferol, dalbergioidin, genistin, and a mixture of campesterol, stigmasterol and ${\beta}-sitosterol$.