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We report here the biosynthesis of daidzein in sp. SS52, its genome sequence and the analysis of its genome for finding putative genes involved in daidzein biosynthesis. The sp. SS52 strain was isolated from the plant in Tra Vinh province, Vietnam. This endophytic strain is capable of producing the isoflavone daidzein in the culture medium. sp. SS52 possesses a linear genome of 8,184,045 bp and the GC content of this genome is 72.5%. The preliminary genome analysis identified homologs of genes involved in the biosynthesis of daidzein in the genome of sp. SS52. The genome sequencing of sp. SS52 was essential for the study of the biosynthesis of daidzein in bacteria.
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http://dx.doi.org/10.1016/j.dib.2019.104746 | DOI Listing |
Food Res Int
November 2025
Centre for Pre-clinical Studies, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India; AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India. Electronic address:
This is the first report on the functional potential of Akhuni, an ethnic food of Northeast India, against diabetes. Akhuni is a traditional fermented soybean product known for its umami taste and delicacy, commonly used in the cuisine of Northeast India. Treatment with ethanolic extract of Akhuni (AKET) for 8 weeks decreased glucose levels in the blood, increased body mass and enhanced the ability to tolerate glucose dose-dependently in the streptozotocin-induced diabetic mice in comparison with the group of diabetic control mice (DBC).
View Article and Find Full Text PDF3 Biotech
October 2025
Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China.
Unlabelled: Soy whey, a tofu production byproduct rich in nutrients, is typically discarded. This study investigated five natural lactic acid bacteria (LAB) strains isolated from spontaneously fermented soy whey (FSW) for their fermentation performance in soy whey medium. The growth characteristics, total phenols and flavonoids compounds, antioxidant activities, and aroma profiles were evaluated.
View Article and Find Full Text PDFBenef Microbes
August 2025
Departamento de Tecnologı́a de Alimentos, 54402Instituto Nacional de Investigación y Tecnologı́a Agraria y Alimentaria (INIA-CSIC), Crta de la Coruña Km7.5, 28040, Madrid, Spain.
Equol is an isoflavone produced by intestinal microbiota from daidzein. It has been assumed that individuals with equol-producing microbiota are those who mainly benefit from isoflavone consumption. However, no obvious genotypic differences can be found between the microbiota of equol-producing individuals and non-equol-producing individuals.
View Article and Find Full Text PDFInflammopharmacology
August 2025
Department of Pharmacy, School of Chemical Sciences and Pharmacy, Central University of Rajasthan, Kishangarh, Rajasthan, India.
Daidzein, a soy-derived isoflavone, has gained significant attention due to its diverse pharmacological properties, including antioxidant, anti-inflammatory, and estrogenic activities. This review synthesizes current research on daidzein's biological effects, focusing on its role in chronic diseases, such as cancer, osteoporosis, cardiovascular disorders, and neurodegenerative conditions. Mechanistically, daidzein exerts its effects through estrogen receptor modulation, activation of antioxidant pathways, and regulation of inflammatory mediators.
View Article and Find Full Text PDFProc Natl Acad Sci U S A
August 2025
State Key Laboratory of Agricultural and Forestry Biosecurity, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
e-induced root rot poses a major threat to soybean production. While the molecular mechanisms underlying soybean- interactions have been extensively studied, their biochemical basis remains largely unexplored. Previous research has identified key metabolic modules involved in pathogen defense, but structural diversity has largely been constrained by studies on single soybean accessions.
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