Production of isoflavone aglycones by <i>Bacillus subtilis</i> (natto) and comparison with <i>Bacillus subtilis</i> strain 168
Author:
Affiliation:
1. Osaka Shoin Women's University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/11/69_517/_pdf
Reference42 articles.
1. 1) Boué, S.M., Shih, F.F., Shih, B.Y., Daigle, K.W., Carter-Wientjes, C.H., and Cleveland, T.E. (2008). Effect of biotic elicitors on enrichment of antioxidant properties and induced isoflavones in soybean. J. Food Sci., 73, H43-H49.
2. 2) Kuiper, G., Lemmen, J.G., Carlsson, B., Corton, J.C., Safe, S.H., Vandersaag, P.T., Vanderburg, B., and Gustafsson, J.Å. (1998). Interaction of estrogenic chemicals and phytoestrogens with estrogen receptor β. Endocrinology, 139, 4252-4263.
3. 3) Ishimi, Y., Yoshida, M., Wakimoto, S., Wu, J., Chiba, H., Wang, X., Takeda, K., and Miyaura, C. (2002). Genistein, a soybean isoflavone, affects bone marrow lymphopoiesis and prevents bone loss in castrated male mice. Bone, 31, 180-185.
4. 4) Messina, M.J., Persky, V., Setchell, K.D.R., and Barnes, S. (1994). Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr. Cancer, 21, 113-131.
5. 5) Kasuga, A., Oriwara, E., Aoyagi, Y., and Kimura, H. (2006). Changes in isoflavone content of soybeans during heating process. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 53, 365-372 (春日敦子, 荻原英子, 青柳康夫, 木村廣子. 大豆のイソフラボン組成の加熱加工による変化, 日本食品科学工学会誌).
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