Isoflavone Characterization in Soybean Seed and Fermented Products Based on High-Resolution Mass Spectrometry

• DOI: 10.3746/jkfn.2021.50.9.950
• Publication Date: 2021-10-05T08:29:45Z
• Authors: Ryeong Ha Kwon; Heon-Woong Kim; Suji Lee; So-Jeong Lee; Hyemin Na; Ju Hyung Kim; Chi-Do Wee; Seon Mi Yoo; Sang Hoon Lee
• Keywords: Characterization

This study conducted an accurate analysis of isoflavone derivatives, including succinylglucosides, which are identified from fermented soybean products using high-resolution mass spectrometry (UPLC-DAD-QTOF/MS).A total thirty-six components were isolated and seeds (raw steamed) commercial (cheonggukjang, cheonggukjang powder, natto).Among them, ten novel compounds tentatively for the first time (5 daidzein-and 5 genistein derivatives).In particular, eight succinylglucosides newly generated by Bacillus subtilis during fermentation structures in succinic acid was combined with glucose corresponding daidzein (new 3 types), 2 glycitein, among 6″-O-succinyldaidzin 6″-O-succinylgenistin confirmed as predominant components.The content (mg/100 g, dry weight) steamed), cheonggukjang, natto ranged 294.95 to 411.93 mg/100 g.The raw seed composed malonylglucosides (75.9%)> monoglucosides> aglycone> acetylglucosides (0.1%), whereas steamed presented monoglycosides (72.5%)> (13.5%)> malonylglucosides> aglycones.In addition, mainly contained monoglucosides (46.0%, 56.5%, 70.0%, respectively) (20.3%, 22.5%, 13.6%, respectively).It is considered that profiles additional can be fundamental use applied science related foods.