THE EFFECTON ANTI -MICROOGANISMOF SOYBEAN ISOFLAVONES(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2004年02期

Page:

101-105

Research Field:

Publishing date:

Info

Title:

THE EFFECTON ANTI -MICROOGANISMOF SOYBEAN ISOFLAVONES

Author(s):

Xie Ming jie¹Lu Min¹Zou Cuixia¹Liu Changjiang²Lu Mingchun³Jin Fengxie³

1Department of B iology , Liaoning Normal University , Dalian , 116029 ;

2Col lege of Food ,Shenyang Agriculture Universi ty , Shenyang , 110161 ;

3Department of Food and Biotechnology ,Dalian Insti tute of Light Indust ry , Dalian , 116001

Keywords:

Isof lavones; Ag lycons ; Glucosides ; Anti -microoganism test ; MIC

PACS:

S 565.1

DOI:

10.11861/j.issn.1000-9841.2004.02.0101

Abstract:

In this tex t , soy bean isof lavo ne w as ex tracted from defat ted soybean and it s effect on anti -microoganismw as studied .The results show ed that soy bean isoflavone could obviously inhibit the grow th ofS taphylococcus aureus ;Micrococcus luteus ;Baci llus cereus ;Bacillus pumi lus ;Bacil lus subti lis ;Listeriamonocytogenes ;Candida albicans ;Absidia sp .R and Aspergi llus oryza .Its minimum inhibition concentrat ion(MIC)was 0 .03 %, 0 .09 %, 0 .02 %, 0 .03 %, 0 .03 %, 0 .05 %, 0 .05 %, 0 .05 % and 0 .05 % respect ively , but itcould not inhibit the grow th of Escherichia coli and Saccharomyces cerevisiae .The ing redients of anti -microoganismin soy bean isoflavones were dissociated Agly cons , combined glucosides had not any effect s to all testedmicroognism .Furthermore , dissociated Aglycons w as stable on heat , after 121 ℃, 30min hot procession , itstill had a stronger anti -microoganism activeness .

References:

1 　C .Lee Holder , Mona I .Churchw ell , Daniel R.Doerge.Quantif ication of Soy Isof lavones , Geni stein and Daidzein , and Conjugat es inRat Blood Using LC/ ES -MS[ J] .Agric .Food Chem ., 1999 , 47 :3764 -3770.

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