KR20120108756A - Fermented pueraria comprising high contents of phytoestrogen and process for preparing the same - Google Patents

Abstract

The present invention relates to fermented yeast (Pueraria), specifically, inoculated with koji bacteria in koji powder, yeast yeast fermented product produced by solid fermentation, a preparation method thereof, and a composition for increasing phytoestrogens activity in the body comprising the same And to health foods. The yeast bacterium fermentation of the present invention is characterized by the excellent increase in phytoestrogens activity, including the non-glycoside form of isoflavone aglycone converted from the glycoside form isoflavones, it is useful in various situations requiring phytoestrogens Can be.

Description

Fermented Pueraria comprising high contents of phytoestrogen and process for preparing the same}

The present invention is inoculated with koji bacteria in koji powder by fermentation of koji bacteria fermentation of koji, the preparation method thereof, a composition for increasing phytoestrogen activity and health foods, including the same in the form of glycosides difficult to absorb in the body The present invention relates to a method for preparing isoflavone aglycone in the form of a nonglycoside from isoflavone glycoside.

In general, as a woman ages, the biosynthesis ability and circulating efficiency of hormones and the function of hormone receptors gradually weaken in the body, and thus, the estrogen, which is a representative substance of steroid-type female hormones, is insufficient, and thus the bio-continence maintained by female hormones. Many problems arise with. This problem is particularly serious in menopausal women. To date, hormone replacement therapy using synthetic estrogen is most widely used, but this method has a high risk of causing side effects. Specifically, synthetic estrogens have a long residence time in vivo and their effects are broad and strong, so they have side effects when excessively taken or used for a long time.

Phytoestrogen is a female hormone (estrogen) -like substance present in plants and is a kind of polyphenol-based compound having a phenolic structure, and about 20 kinds are known so far. These plant-derived phytoestrogens have a relatively short residence time in vivo, weak response and little side effects. In addition, phytoestrogen also acts as a powerful antioxidant, so it performs a wide range of bioprotective actions in cancer, cardiovascular disease, osteoporosis, menopause syndrome. Therefore, many studies have been conducted to use these phytoestrogens as estrogen substitutes for the purpose of preventing and treating all symptoms caused by estrogen deficiency (Recent Clinical Review: The efficacy of phytoestrogen in postmenopausal women. Vol. 50, Vol. 3, No. 537, pp. 389-415, 2007).

So far known substances as phytoestrogens are isoflavone compounds such as diedzein, genistein, formononetin, and biochanin A, and cumestrol ( coumestan compounds such as coumestrol, and lignan compounds such as enterolactone. These phytoestrogens have structural characteristics that are chemically similar to steroidal estrogens, female hormones (Messina et al., J Nutr. 131, 2001),

Isoflavones are a kind of natural compounds that are found in legumes such as soybean, red clover, and fenugreek. Genistein, Dyzedine, Glycitein, Formonenetine, Biocanin A and their glucose It is known to exist in the form of glycosides, moreover, in the form of various kinds of isomers, such as acetylated form and malonylated form, and mainly exists in the form of glycoside combined with sugar.

Most of the isoflavones present in plants exist in the form of these isoflavone glycosides. The isoflavones in glycoside form have little estrogen activity on their own and are hardly absorbed by the body and enter the intestines. Bioavailability is extremely low because it is hydrolyzed by the betaglucosidase enzyme secreted by the microorganism and converted into the nonglycoside form (aglycone) isoflavone and then absorbed into the body (Setchell KDR, et al., 2002. Evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for bioavailability.Am J Cin Nutr 76, 447-453).

On the other hand, isoflavones in the form of nonglycosides from which sugars have been removed by fermentation or enzymatic reactions do not require additional conversion by the intestinal microorganisms in the body, and are directly absorbed in the stomach and small intestine, and their absorption rate is significantly faster. Eating fermented foods containing mainly isoflavone nonglycosides (aglycones) is more advantageous in terms of phytoestrogens availability than eating non-fermented foods containing mainly isoflavone glycosides (Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M. 2000. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in human.J Nutr 130: 1695-1699). Therefore, studies have been actively conducted to convert isoflavone glycosides present in plants into non-glycosides by fermentation or enzymatic reactions, and in the case of soy isoflavones, many products are already on the market.

On the other hand, Pueraria lobata Ohwi is called Gal (갈) in Chinese characters. It is a wild plant distributed in Korea, Japan, China, Southeast Asia, etc., and has a high starch content. to be. Fruits of 칡 (galgok), flowers (galwha; 葛花), leaves (brown leaves; 葛 葉), vine stems (galman; 葛 蔓) and roots (all roots) have been used as herbal medicine. Root root (葛根) is used. Pueraria lobata, native to Korea and Japan, is native to Asia, including Pueraria thomsonii Benth. And Pueraria mirifica, which are native to Guangdong, China. There are about 10 varieties.

In traditional Chinese medicine, Pueria Radix is used to release cold muscles, rash, anti-alcoholic pain, and so on. It works to quench thirst and to make a branch (herbology, 148, 1995). Dongeunbogam (東 醫 寶 鑑) has the effect of 'relieving the muscles in the cold body headache, open the skin to sweat, relieve the poison, quench thirst and planting, and the nature is sweet It cools down the heat of the meridians of the stomach. ' Herbal medicine is mainly used in basic prescriptions such as Galgunhaegitang, yeolhanhantang, Galgunseunggitang, Carving Daehwangtang, and Galgunbupyeongtang.

Pharmacological actions related to repulsion include antidipsotropic action (Proceeding of National Academy of Sciences of USA, 95 (5): 2198-203, 1998; Alcoholism: Clinical & Experimental Research 40 (4): 659-63 , 1996), hepatoprotective action (Planta Medica, 64 (5): 413-6, 1998), hangover inhibitory action (Proceeding of National Academy of Sciences of USA, 94 (5): 1675-9, 1997), antioxidant activity (Chem. Pharm. Bull. 40 (3): 721-4, 1992). In addition, the relaxation of smooth muscle, coronary artery dilation and blood pressure drop in the cardiovascular system, heart rate regulation, platelet aggregation inhibitory effect, hypoglycemic action, antipyretic action are known (Chinese modern research clinical application, 626-632, 1994), It is also applied to headaches, antiganglia, limb sensory disturbances, lons, and diabetes in old age diseases (Anti-Age Medicine, 186-187, 1989).

As it turns out that there are actually more isoflavones in soybeans, which are used as traditional herbal medicines or vulcanized foods, research is being actively made to use them as phytoestrogens. For example, Kaufman et al. Reported that roots contain 950 mg of dyed zein per kg dry weight. Kim et al. Found that soybeans contained 130-910 mg / kg of dyed zedine, 30-1,200 mg / kg of zesteine, and glycine. It contains 210-350 mg / kg of tain, but it has been reported that bone meal contains 6,300 mg / kg, much higher than soybeans (Kaufman, PB, JA Duke, H. Brielmann, J. Boik and JE Hoyt). A comparative survey of leguminous plants as sources of the isoflavones, genistein and daidzein: Implications for human nutrition and health.J. Altern. Complement.Med . 3, 7-12. 1997; Kim, HY et al., Isoflavone content and estrogen activity in arrowroot Puerariae Radix.Food Sci.Biotechnol . 12, 29-35. 2003).

The main isoflavone compounds of soy known to date are well known such as daidzin, dydzein, puerarin, genistein, and formonenetine (Jason Liggins et al., Daidzein and genistein content). of fruits and nuts, J. Nutr.Biochem., 11 (6): 326-331, 2000). These isoflavone compounds exist mostly in glycosides in plants. Likewise, the isoflavone compounds present in 칡 are present in a much higher content of glycoside isoflavone compounds than isoflavone aglycones. In practice, however, isoflavones need to be converted to nonglycoside forms of isoflavone aglycone to be absorbed and physiologically active in the human body. However, the method of converting the isoflavone glycosides present in the soybean easily and effectively into the nonglycoside form is less well known than soybeans.

Until recently, the existing method of converting isoflavone glycosides contained in 으로 into non-glycoside form aglycone through fermentation in relation to 갈 (brown) isoflavone was found to be mostly limited to methods using lactic acid bacteria. Can be. For example, Korean Patent No. 10-0557006 discloses a method for preparing a fermented bovine fermented product of phytoestrogens using lactic acid bacteria fermentation. In addition, Korean Patent No. 10-0613764 discloses Bifidobacterium sp. The method for producing a non-glycoside form of isoflavone from glycoside form isoflavone by inoculation culture of Int-57 strain is described. Korean Patent Nos. 10-0733335 and 0733336 inoculate lactic acid bacteria to the hot water extracts of the roots, and liquid fermentation converts the glycoside-type isoflavones into the non-glycoside-type isoflavone aglycones. It suggests a method for producing fermented brown root extract, which is excellent in preventing and treating.

All of the above methods use anaerobic lactic acid bacterium fermentation, so that liquid culture methods must be used and solid fermentation methods cannot be applied.

On the other hand, Nuruk bacteria are generic to the strains used for the production of Nuruk used to make liquor, soybean paste, soy sauce, etc. In general, Nuruk bacteria have a strong glycosylation ability to break down starch into glucose or fructose monosaccharides. There are dozens of yeasts mixed in the natural Nuruk used in traditional Takju production, and representative strains include Absidia, Muco, Rhizopus and Aspergillus strains. have. In actual industrial mass production system, a single yeast bacterium suitable for soju, Takju or miso and soy sauce is used. As the yeast bacteria, Aspergillus strains such as Aspergillus Oryzae and Aspergillus Kawachii are mainly used. It is used.

The inventors pay attention to the fact that the starch contains a lot of starch. As a result of solid fermentation by inoculating koji bacteria into the pan, the fermentation proceeds very well, and the glycoside-type isoflavones contained in the pan are non-glycoside isoflavones. The invention was found to be readily converted to aglycone and completed the present invention.

It is an object of the present invention to overcome the above-mentioned limitations of the prior art and to provide a fermentation product and a method for preparing the glycoside-formed isoflavones in the glycoform isoflavone aglycone by a simple solid fermentation method. .

Another object of the present invention to provide a composition and health food that can increase the phytoestrogens activity in the body comprising the fermented fermentation.

In order to achieve the above object, the present invention first provides a yeast bacterium fermented yeast prepared by inoculating koji bacteria on bovine and solid fermentation.

The larva can be used alone or in combination, but is not limited to Pueraria lobata , Pueraria thomsonii Benth or Pueraria mirifica , etc.

The 칡 may use any part of the fruit (grain); flower (gallium; 葛花), leaf (leaf), vine stem (galman; or root). You may mix and use these site | parts.

The yeast may be a microorganism of the genus Aspergillus, Rhizopus, Absidia or Muco, and in particular, the microorganism of the genus Aspergillus, among which Aspergillus duck Ash ( Aspergillus oryzae ), Aspergillus kawachii or Aspergillus niger may be used.

The yeast bacterium fermentation of the present invention contains phytoestrogens, and particularly contains a high concentration of dydzein or genistein as phytoestrogens.

In addition, the present invention comprises the steps of adding water to the powder (칡), by adding water in an amount of 10 to 30% by weight of the weight of the powder (칡); Inoculating Nuruk bacteria on the increased raw material; It provides a method of producing a yeast bacteria fermentation comprising culturing the inoculated yeast bacteria and solid fermentation of the raw material.

In addition, the present invention provides a composition for increasing phytoestrogens activity in the body, including the yeast fermentation of 칡, this composition can be used for estrogen replacement therapy.

In addition, the present invention provides a health food that increases the phytoestrogens activity in the body, including the yeast fermented yeast.

On the other hand, the present invention provides a method for producing a non-glycoside form of isoflavones from the glycoside form isoflavones by inoculating the yeast bacteria in 칡 and solid fermentation.

At this time, the isoflavone in the non-glycoside form is bioconverted from the isoflavone in the glycoside form by solid fermentation of Nuruk.

As described above, in the present invention, it is possible to obtain yeast fermented yeast by a simple solid fermentation method, and isoflavone in the form of glycoside that is difficult to be absorbed by the body by such solid fermentation is effectively converted to isoflavone aglycone in the form of nonglycoside. Conversion to consequently the phytoestrogens activity is characterized by an excellent increase. Therefore, yeast yeast fermentation of the present invention can be usefully used in various situations that require phytoestrogens.

1 is an HPLC pattern of dydzein and genistein.
Figure 2 is an HPLC pattern of fine powder before fermentation.
Fig. 3 is an HPLC pattern of fermentation 칡 (Example 1) after fermentation with Aspergillus duck.
Fig. 4 is a graph of the content of phytoestrogens component (dyedin, genistein) before and after fermenting a powder of Aspergillus duck.
Fig. 5 is a photograph before fermenting the powder of Aspergillus duck.
Figure 6 is a photograph after fermenting the powder of Aspergillus duck.

In one embodiment of the present invention, the method for producing fermented Soybean by Nuruk microbial fermentation includes a pretreatment step (1st stage) to increase Soybean, the main raw material; Inoculating yeast bacteria on the increased 칡 (second step); Solid fermenting the pan (third step); Drying and powdering the fermented soybean paste (fourth step); It may consist of a step (fifth step) of mixing the subsidiary materials or additives into powdered fermentation and molding the product.

The first pretreatment step is to remove the germs already contained in the pan, and sterilize the boiled or commercial pan powder from nature by heating it for 10 to 60 minutes in a sterilizer at a certain temperature and pressure. It consists of a process. Preferred temperature and pressure range in the sterilization process is 100 to 130 ℃ and 1.2 to 1.7 atm and the preferred sterilization time is 20 to 40 minutes.

The second step is to inoculate the yeast bacteria in the pancreas increased in the first step. As a fermented strain, yeast may use the traditional yeast that is used to make conventional meju, but there is an unsanitary factor because it grows by attaching a lot of unnecessary germs as well as yellow germs. Therefore, it is preferable to use Aspergillus strain purely separated and cultured. Aspergillus strains are all strains of the genus Aspergillus sp. For example, Aspergillus oryzae, Aspergillus kawachii, Aspergillus niger, etc. may be used, and among them, Aspergillus oryzae or Aspergillus. Most preferred is Aspergillus kawachii. It is also possible to use other yeast strains other than Aspergillus strain.

The third step is a step of solid fermentation of the seed inoculated with spawn, which is described in detail as an example.

The fourth step is drying and powdering the fermented soybeans, and the fifth step is to add an appropriate amount of fructooligosaccharide and the like to the powdered fermentation soybean, and then add an appropriate amount of water and shape the granulator to produce granules. Or to prepare pills, capsules, tablets and the like.

Hereinafter, an Example demonstrates this invention concretely. However, these examples are only for aiding the understanding of the present invention, and the scope of the present invention is not limited thereto.

Example 1 Aspergillus oryzae Manufacture of Fermented Soybean Paste by Solid Fermentation

1. Capital increase of raw materials

As a raw material used in the present invention, a commercially available powder (칡, South Korea, Yeongdong) sold as a food was used. 약 About 25% to 30% by weight of water was added to the powder and the material was autoclaved for about 30 minutes with steam at 120 ° C. The raw material used as a raw material does not matter whether it is directly collected from nature, or sold as a herbal medicine (algae) or sold as a food.

2. Inoculation of spawn

The steamed steam as above was cooled to about 35 ° C., and Aspergillus duck strain was added at about 0.5% by weight and mixed. Aspergillus duck seed used for fermentation may be a strain distributed by the Korean spawn association or a commercial food additive seedling used to make improved meju. In the present invention, commercially available yellow soup (Kukkuk 10%, Chungmu fermentation) was used and used.

3. Solid fermentation

Suitable temperatures for culturing Aspergillus duck strains are 30 ° C. to 35 ° C., and humidity ranges from 80% RH to 90% RH. The temperature of the fermentor was adjusted to 30 ° C. and incubated for 48 hours while maintaining 80% RH humidity. After 12 hours from the start of fermentation, when the temperature started to rise gradually, the culture was stirred once every 6 hours to keep the air flow on average and ventilated so that the temperature of the culture did not exceed 40 ° C. Figures 5 and 6 show the state of the powdery powder before the start of fermentation and 48 hours after the start of fermentation.

4. Drying and Powdering of Fermented Products

The culture was placed in a dryer at a temperature of 45 ℃ to 50 ℃ dried for 10 hours. The dried product was pulverized with a grinder to powder fermented rice. At this time, the water content of the fermented powder was less than 4%.

Example 2: Baekukyun ( Aspergillus kawachii Manufacture of Fermented Soybean Paste by Solid Fermentation

Aspergillus Kawachi (aspergillus kawachii , Baekkukyun ) was used in place of Aspergillus duck (fermentinomycetes) as the fermentation strain, the fermented product powder was prepared in the same manner as in Example 1.

Aspergillus Kawachi spawn can be used for fermentation. You can use strains sold by the Korean spawn association or use commercially available food additive spawning soup which is mainly used for making soju and takju. In the present invention, a commercially available white soup (10%, white radish fermentation) was purchased and used.

Example 3: Preparation of Fermented Fermented Rice by Fermentation of Rhizopus Solid

Rhizopus microsporus ( Rhizopus microsporus ) in place of the Aspergillus duck material (Rhizobacteria) as a fermentation strain is different, and the fermented product powder was prepared in the same manner as in Example 1.

As for the hair mold spawn used in the fermentation, Rhizopus microsporus KCTC-1778 strain, which was distributed by the Korean spawn association, was used.

Through the method as described above, it was possible to obtain a fermented product fermented with phytoestrogens isoflavones. The fermented product obtained in this way can be used for menopausal women's food materials and products, all health food materials and beauty food materials, cosmetic materials, atopy materials and ointment products that can be utilized phytoestrogens.

Test Example 1. Changes in Phytoestrogens (Isoflavones) by Yeast Strain Fermentation

The content of isoflavones contained in the 칡 powder before fermentation and 칡 solid fermentation product prepared in Example was analyzed using HPLC (Korea, Younginsa). The column used was Thermo Scientific's BDS Hypersil C ₁₈ (4.6 x 250 mm), and the mobile phase used tertiary distilled water and methanol in a 55:45 ratio. The injection amount of the sample was 10 µl, and the flow rate was adjusted to 0.7 ml / min. For the analysis of the content of isoflavonoids contained in the sample, the absorbance was measured at a wavelength of 254nm, and isoflavone standards Dydzein and Genistein were used by Sigma of USA.

As an isoflavone extract sample, 1.0 obtained by extracting fermented product 1.0g with 20-fold amount of 60% methanol for 6 hours at room temperature, centrifuging the extract at 10,000 rpm for 10 minutes, and filtering the supernatant with a 0.45 μm filter. The solution was used as HPLC analysis sample. The results are shown in FIGS. 1 to 4 and Table 1 below.

The retention times of dydzein and genistein were 15.6 min and 25.6 min, and the detection limits of dydzein and genistein were analyzed at 50 ng / ml (UV 254 nm) under the HPLC conditions. Quantification of isoflavones contained in the powder before fermentation and the fermentation after fermentation was calculated using the standard calibration curve (Dade Jane: Y = 3236.1X + 85.24, Genistein: Y = 4099X + 35.539, each r ² = 1.00, Y; absorbance at 260 nm, X; concentration, ppm).

Changes in Isoflavonoid Contents by Fermentation of Yeast Bacterium (/ 100g) Isoflavones
Glycoside
DIDJIN Isoflavones
Aglycon
Dyed Jane Isoflavones
Glycoside
Jennysteen Isoflavones
Aglycon
Genistein 전 (before fermentation) 451.3 ± 43.2 169.5 ± 12.8 15.4 ± 1.3 3.8 ± 0.4 Example 1 176.5 ± 15.7 504.9 ± 53.8 Not detected 19.1 ± 1.7 Example 2 190.7 ± 25.8 491.2 ± 39.5 4.5 ± 0.5 15.8 ± 1.2 Example 3 168.3 ± 14.5 510.5 ± 65.8 Not detected 19.5 ± 1.9

From the above results, it was confirmed that the fermented fermented product of the present invention caused a large number of changes in the isoflavone component due to yeast bacteria solid fermentation, and especially the contents of Dyzezein and Genistein, which are active ingredients of the aglycone type isoflavone, were greatly increased. . The content of Dydazine, a glycoside isoflavone of Dyzedeine, was about 451 mg / 100 g before fermentation, but in Example 1, which was solidly fermented with Aspergillus duck for 48 hours, the content was significantly reduced to about 176 mg / 100 g. Was detected. On the contrary, about 169 mg / 100 g of Dydzin isoflavone aglycone was present before the fermentation, but about 504 mg / 100 g was detected after the fermentation, and the content thereof was increased by about three times.

In addition, the content of genistein, a glycoside isoflavone of genistein, was about 15 mg / 100 g before fermentation, but was almost undetected after fermentation. On the other hand, genistein, which is an isoflavone aglycone of zenithine, was present in a small amount of about 3.8 mg / 100 g before the fermentation, but after the fermentation, 19.1 mg / 100 g was detected, and the content thereof was increased five times.

This phenomenon shows that the dyedzine contained in the mud by Nuruk bacteria fermentation was bioconverted to dyedzein and genistin to genistein. That is, the isoflavone glycoside is bioconverted to aglycone by the yeast bacterium solid fermentation of the present invention, and it can be confirmed that the content of dyzezein and genistein, which are useful substances having phytoestrogene activity, is increased by this conversion process.

Preparation Example 1 Preparation of Health Food and Food Composition Containing

Using the phytoestrogens enriched fermentation powder obtained in the above Example was prepared the following health food and food compositions (% means weight%).

1-1. Manufacture of tablets

Fermented Soybean Powder… 50%

Potato starch 20%

Lactose… 20%

10% gelatin solution… 5%

Talc… 2%

Colloidal silicic acid. 2%

Magnesium stearate One%

Tablets were prepared by conventional methods using the content and composition ratio.

1-2. Manufacture of pills

Fermented Soybean Powder… 60%

corn syrup … 20%

Potato starch 19.9%

Orange fragrance 0.1%

Using the above content and composition ratio was prepared by the conventional method.

1-3. Preparation of Granules

Fermented Soybean Powder… 70%

Soybean powder… 27%

Seaweed calcium… One%

Vitamin C… 1.6%

Nicotinic acid amide 0.2%

Sodium riboflavin hydrochloride 0.1%

Pyridoxine hydrochloride… 0.1%

Using the above content and composition ratio granules were prepared through conventional methods.

1-4. Manufacturing of beverages

Fermented Soybean Powder… 5%

oligosaccharide … 2%

Sugar … 2%

Liquid fructose 0.5%

Saline… 0.5%

Citric acid… 0.05%

Vitamin C… 0.05%

Water… 89.9%

By homogeneously blending the content and composition ratio, instant sterilization and packaging in a small packaging container such as a glass bottle, a PET bottle, a pouch to prepare a health beverage.

Claims (14)

Yeast bacterium fermentation product produced by inoculating yeast bacillus to solid fermentation. The method according to claim 1,
The 칡 is a yeast fermentation of 인 균 one or more selected from the group consisting of Pueraria lobata ( Pueraria lobata ), Chinese 칡 ( Pularia root; Pueraria thomsonii Benth ) and Thailand 칡 ( Pueraria mirifica ). The method according to claim 1,
The 칡 is a group consisting of fruits (grains; 꽃), flowers (galleas; 잎 花), leaves (brown leaves; 葛 葉), vine stems (galman; 뿌리), roots (brown); and combinations thereof. Yeast microbial fermentation of 칡 containing the site selected from. The method according to claim 1,
The yeast is at least one strain of yeast yeast is selected from the group consisting of Aspergillus (Aspergillus), Rizopus (Rhizopus), Absidia (Absidia) and Muco (Mucor). The method according to claim 1 or 4,
The yeast is yeast yeast fermented as a microorganism of the genus Aspergillus. The method according to claim 1 or 4,
The yeast is one or more yeast fermented yeast selected from the group consisting of Aspergillus duck ( Aspergillus oryzae ), Aspergillus kawachii ( Aspergillus kawachii ) and Aspergillus niger ( Aspergillus niger ). The method according to claim 1,
The fermented yeast yeast bacteria, characterized in that it contains phytoestrogens. The method of claim 7,
The phytoestrogens are yeast yeast fermentation of Dyzein or Genistein. Adding water to the powder in an amount of 10 to 30% by weight of the powder weight to increase the powder of the powder;
Inoculating Nuruk bacteria on the increased raw material;
A method for producing the yeast fermentation product of claim 1, comprising culturing the inoculated yeast bacteria and solid fermenting the raw material of silkworm. A composition for increasing phytoestrogen activity in the body comprising the yeast fermentation product of claim 1. The method of claim 10,
Wherein said composition is used in estrogen replacement therapy. Health foods to increase the phytoestrogens activity in the body comprising the yeast fermentation product of claim 1. A method for producing isoflavones in the form of a non-glycoside from isoflavones in the form of glycoside by inoculating the yeast bacterium and solid fermentation. The method according to claim 13,
Isoflavones in nonglycoside form are bioconverted from isoflavones in glycoside form by solid fermentation of Nuruk bacteria.

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