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Article type: Research Article
Authors: Choi, Inwook | Kim, Yoonsook | Park, Yonggon | Seog, Homoon | Choi, Heedon
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: choiw@kfri.re.kr
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
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