Affiliations: Korea Food Research Institute, Sungnam-si, Kyunggi-do,
463-746, Korea
Note: [] Address for correspondence: Inwook Choi, Ph.D., Korea Food
Research Institute, San 46-1, Bundang-gu, Sungnam-si, Kyunggi-do, 463-746,
Korea. Tel.: +82 31 780 9097; Fax: +82 31 709 9876; E-mail: [email protected]
Abstract: Soygerm isoflavones were subjected to fermentation by
Bifidobacterium breve. Most of isoflavone glycosides (daidzin, glycitin and
genistin) in soygerms were deglycosylated to their corresponding isoflavone
aglycones (daidzein, glycitein and genistein) within 24 h fermentation.
Fermented isoflavones significantly inhibited pancreatic lipase activity in
fermentation-time and dosage dependant manner. When fermented isoflavones were
orally administered with olive oil to SD rats, the triglyceride (TG) level in
plasma after 2 h of ingestion was significantly lower than the control of only
olive oil administered group whereas no such significant decrease in plasma TG
was observed in unfermented isoflavone administered group. This result
indicates that oral administration of fermented isoflavones effectively
suppressed absorption of excessive lipid into a body. Addition of either
unfermented or fermented soygerm isoflavones effectively inhibited adipocyte
differentiation from 3T3-L1 in a dose dependent manner. In conclusion, B.
breve successfully converted soygerm isoflavones into their aglycones, and
these aglycones were more effective in suppressing lipid absorption as well as
adipocytes differentiation than their glycosides.
Keywords: Anti-obesity, soygerm, isoflavones, aglycones, fermentation, Bifidobacterium breve
Journal: BioFactors, vol. 29, no. 2-3, pp. 105-112, 2007
