Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates
El-Shazly, A., Noor El-Deen, A., Ibrahim, N., Abdelwahed, N., El-Beih, A., Shetaia, Y., Farid, M. (2017). Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates. EKB Journal Management System, 52(1), 49-61. doi: 10.21608/ejm.2017.1134.1023
Asmaa El-Shazly; Azza Noor El-Deen; Nevin Ibrahim; Nayera Abdelwahed; Ahmed El-Beih; Yousseria Shetaia; Mohamed Farid. "Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates". EKB Journal Management System, 52, 1, 2017, 49-61. doi: 10.21608/ejm.2017.1134.1023
El-Shazly, A., Noor El-Deen, A., Ibrahim, N., Abdelwahed, N., El-Beih, A., Shetaia, Y., Farid, M. (2017). 'Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates', EKB Journal Management System, 52(1), pp. 49-61. doi: 10.21608/ejm.2017.1134.1023
El-Shazly, A., Noor El-Deen, A., Ibrahim, N., Abdelwahed, N., El-Beih, A., Shetaia, Y., Farid, M. Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates. EKB Journal Management System, 2017; 52(1): 49-61. doi: 10.21608/ejm.2017.1134.1023

Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates

Egyptian Journal of Microbiology
Article 5, Volume 52, Issue 1, December 2017, Page 49-61  XML PDF (1.21 MB)
Document Type: Original Article
DOI: 10.21608/ejm.2017.1134.1023
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Authors
Asmaa El-Shazly email 1; Azza Noor El-Deen1; Nevin Ibrahim2; Nayera Abdelwahed1; Ahmed El-Beih1; Yousseria Shetaia2; Mohamed Farid1
1Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drugs Industries Research Division, National Research Centre, Cairo, Egypt
2Department of Microbiology, Ain Shams University, Cairo, Egypt
Abstract
TWENTY-THREE different bacterial and fungal isolates were grown and screened for their capability to transform soy glycosides to their aglycone forms with higher titer of antioxidant activity compared to unfermented soy flour. Most of the bacterial isolates showed higher amounts of daidzein than of genistein, which are the aglycone products of daidzin and genistin. After fermentation of soybean flour using bacterial and fungal isolates, the content of isoflavone aglycones varied from 0.0 to 431.89 μg/g compared to unfermented autoclaved soybean flour. Extracellular β-glucosidase activity was ranged from 1.22 to 11.56 mU/mL and 0.3-534.3 U/mL for bacterial and fungal isolates, respectively, while, bacterial cell-bound β-glucosidase ranged from 44.72 to 128.89 mU/mL. Most of the bacterial isolates more efficiently transformed daidzin and genistin into the aglycones than fungal isolates. Among the tested bacterial isolates, the most potent one was selected, characterized according to the morphological and 16S rDNA sequence analysis and identified as Bacillus licheniformis NRC24.
Keywords
Daidzein; genistein; β-glucosidase; free radical DPPH-scavenging activity; phylogentic tree; B. licheniformis NRC24
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