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利用黃豆中含醣基異黃酮水解酵素之研究

       黃豆中的異黃酮有12種,依其化學結構可分為 malonylglucosides、acetylglucosides、glucosides及 aglyocnoes 四種型態。其中含量最多為 malonylglucosides,其次為 glucosides,此兩類化合物之生物可利用率極低,必需經腸胃道中之微生物消化後轉化為不帶糖基之 aglycones 方能提升生物可利用率。我們發現大豆本身的水解酵素即可有效水解 isoflavone glucosides,僅要調整傳統豆漿的加工條件,就可以有效提升豆漿中 aglycones 形式之異黃酮含量。此外,我們經由傳統蛋白質純化的手段,將相關的

β-glucosidase 由黃豆中分離純化出來,並且和臺大農化系洪傳揚教授合作,將相關基因選殖並且成功地在水稻中進行表現,相關的研究成果已整理成兩篇論文發表於 Journal of Agricultural and Food Chemistry。

Tai-Ying Chiou, Yi-Hsuan Lin, Teng-Hsu Wang, Nan-Wei Su, Min-Hsiung Lee (2010) β-Glucosidase isolated from soybean okara shows specificity toward glucosyl isoflavones. Journal of Agricultural and Food Chemistry, 58, 8872–8878.

Chia-Chen Hsu, Tsung-Meng Wu, Yi-Ting Hsu, Chih-Wen Wu, Chwan-Yang Hong and Nan-Wei Su (2015) A novel soybean (Glycine max) gene encoding a family 3 –glucosidase has high isoflavone 7-O-glucoside-hydrolyzing activity in transgenic rice. Journal of Agricultural and Food Chemistry, 63(3), 921-928. doi: 10.1021/jf504778x

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