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Antibacterial Activity and Thermal Stability of Soybean Isoflavones(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
115-118
Research Field:
Publishing date:

Info

Title:
Antibacterial Activity and Thermal Stability of Soybean Isoflavones
Author(s):
WEI Fu-hua1; HUANG Feng-hua2; ZHANG Yong-zhong3
1.Jiangsu Food Science College,Huaian 223003,Jiangsu；
2.Information Centre,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang；
3.College of Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China
Keywords:
Genistein; Daidzein; Antibacterial activity; Thermal stability
PACS:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2013.01.027
Abstract:
The antibacterial activity of hydrolyzed aglycones of soy isoflavones,genistein and daidzein to Escherichia coli,Staphylococcus aureus,Bacillus subtilis and Salmonella spp.were investgated in the current research.All the tested soy isoflavones showed antibacterial activity with dose dependant manner.The inhibitory effect of soy isoflavones on Gram-positive bacteria were better than Gram-negative ones,and that of mixed aglycones and genistein were better than daidzein.The minimum inhibitory concentration against -Staphylococcus aureus for three components were 0.2,0.2 and 0.8 mg·mL-1,respectively.Genistein showed good thermal stability.

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Last Update: 2013-02-20