Identification of Isoflavonoid

Isoflavones are found in dried fruits, in particular soya is believed to have estrogenic properties, anticancer, antiosteoporoisitik, antioksidan.Pada processed soy isoflavone-containing compounds, that is to say have a temperature aktivitasantioksidan and anti-haemolytic, these compounds are called by a factor of 2, genisten, and daidzein.Isoflavon are flavonoids which act as phytoestrogens are very useful for the health. Flavonoids and isoflavonoida is one satugolongan secondary metabolites are found in many plants, in particular by groups Leguminoceae (butterflies flower plants). The content of flavonoid compounds in the plant itself is very low, approximately 0.25%. These compounds are generally in keadaanterikat / conjugated with sugars.Isoflavones are compounds that many secondary metabolites synthesized by the plants. However, it is not so metabolitsekunder as compounds because these compounds are not synthesized by microorganisms. Dengandemikian, microorganisms do not have the content of these compounds. For karenaitu, plants are the main source of isoflavones compounds in nature. Of the different types of crops, high content of isoflavones contained in tanamanLeguminoceae, especially in soybean plants. In soybean, a higher content of isoflavones present in soy, especially in hipokotil (germ) that will grow into plants. Some lagiterdapat the cotyledons which will be the first leaf of the plant.These compounds isoflavones generally form complex compounds or conjugated sugar dengansenyawa through glucoside bond. This type of compound terutamaadalah isoflavones genistein, daidzin and glisitin. This form of such compounds mempunyaiaktivitas physiological small.During the process, either through a process of fermentation and prosesnon-fermentation, isoflavone compounds may undergo, hydrolysis process terutamamelalui so that it can be obtained free yangdisebut compounds isoflavone aglycone of greater activity. The adalahgenistein aglycone compounds, glisitein and daidzein

3 komentar:

Vebria Ardina mengatakan...

In what condition is the best for the compound hydrolyze soy isoflavonoids?
How to influence the content of compound of processing soybean flavonoid?

yulia mengatakan...

The most favorable conditions to hydrolyze isoflavone compounds from soy is to use a solution of 4 N HCl, the temperature about 70 ° C for 2 hours. The separation can be done by flash chromatography (flash chromatography) and thin-layer chromatography (TLC). Flash chromatography is used to separate a mixture.

Addition of HCl solution in the hydrolysis process can improve the efficiency of extraction of isoflavones. Extraction of isoflavones can also use organic solvents, such as methanol and ethanol that has been heated or refluxed in alcohol, resulting in the complete conversion of form malonil glycosides, acetyl glycosides and aglycone

ika silvi chemistry mengatakan...

During the process, either through a process of fermentation and non-fermentation process, isoflavone compounds can undergo a transformation, especially through the process of hydrolysis that can be obtained free of compounds called isoflavones aglycone higher activity. These compounds are genistein aglycone, glisitein, and daidzein.
So although already processed compounds are still active

Isoflavone compound is one of the components that are also metabolized. This isoflavone compound in soy compounds form conjugates with sugars through O-glycosidic bond. During the fermentation process, bonding -0 - glycosidic hydrolyzed, thus liberated sugars and aglycone isoflavones are free. Aglycone isoflavones compounds can undergo further transformation to form new compounds transformants.
The results further the transformation of aglycone compounds this would result in compounds that have higher biological activity. This is shown by Murata (1985) which proved that factor-II (6,7,4 'tri-hydroxy isoflavones) have antioxidant activity and antihemolisis better than daidzein and genistein. Additionally, Jha (1985) found that isoflavone compound 10 times more active than compound karboksikroman. The end result of the transformation of isoflavone during tempeh fermentation and potential usefull

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