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Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation

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Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam
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Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology,18 Hoang Quoc Viet St., Cau Giay Dist., Hanoi 10072, Vietnam
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Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 10072, Vietnam
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Hanoi University of Natural Resources and Environment, Hanoi 10072, Vietnam
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Vietnam Academy of Science and Technology, University of Science and Technology of Hanoi, Hanoi 10072, Vietnam
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NTT Institute of High Technology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Faculty of Biotechnology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(11), 554; https://doi.org/10.3390/foods8110554
Received: 16 October 2019 / Revised: 24 October 2019 / Accepted: 28 October 2019 / Published: 6 November 2019
(This article belongs to the Special Issue Bioactive Components in Fermented Foods and Food By-Products)
Soybeans offer an abundant source of isoflavones, which confer useful bioactivities when existing in aglycone forms. The conversion of isoflavones into aglycones via fermentation of soybean products is often realized by β-glucosidase, an enzyme produced by fungi. In this study, a filamentous fungus, Clerodendron cyrtophyllum, was isolated from root of Clerodendron cyrtophyllum Turcz, which was able to produce the highest activity of β-glucosidase up to 33.72 U/mL at 144 h during fermentation on Potato Dextrose Broth (PDB). The obtained fungus was grown on isoflavones-rich soybean extract to produce genistein and daidzein, achieving the conversion rate of 98.7%. Genistein and daidzein were isolated and purified by column chromatography using hexane/acetone (29:1/1:1), reaching purities of over 90% of total isoflavones, as identified and determined by TLC, LC-MS/MS, and 1H and 13C NMR spectroscopy. These results imply that the isolated P. citrinum is a potential fungal strain for industrial-scale production of genistein and daidzein from isoflavones-containing soybean extracts. These products may serve as potential raw materials for manufacture of functional foods that are based on aglycones. View Full-Text
Keywords: Penicillium citrinum; β-glucosidase; soybean extract; fermentation; isoflavones; aglycones Penicillium citrinum; β-glucosidase; soybean extract; fermentation; isoflavones; aglycones
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Doan, D.T.; Luu, D.P.; Nguyen, T.D.; Hoang Thi, B.; Pham Thi, H.M.; Do, H.N.; Luu, V.H.; Pham, T.D.; Than, V.T.; Pham Thi, H.H.; Pham, M.Q.; Tran, Q.T. Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation. Foods 2019, 8, 554.

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