Economical Soy-Isoflavone Production

说明(申请人提供)：大豆异黄酮类的商业应用 在最近几年有显著的增长。这是由研究揭示的 含有豆制品的饮食对健康的潜在益处 对功能食品感兴趣。豆类食品的大部分好处被认为是 来自大豆中的异黄酮组分。为了介绍 异黄酮类进入美国人的饮食，食品制造商正在提供普通 添加异黄酮类的食物。因此，对保健食品的需求是存在的 生产天然来源的异黄酮浓缩物或萃取物。我们有 确定了来自现有细菌的异黄酮萃取物的来源 用于生产红霉素的发酵。这个发酵过程 如果生产的话会大量产生高纯度的异黄酮 生物体被改变以使引起异黄酮类的基因失活 在发酵过程中降解的生长介质。这是对 一旦基因被识别，生物体在技术上就很容易实现。 在第一阶段，我们建议描述异黄酮类的降解途径。在……里面 第二阶段，我们建议找到降解基因并使其失活，从而 创造异黄酮类作为红霉素的附加值产品 发酵。 建议的商业应用：不可用

DESCRIPTION (provided by applicant): Commercial applications for soy isoflavones have grown significantly in recent years. This is fueled by research revealing the potential health benefits of diets containing soy products and increasing interest in functional foods. Much of the benefit in soyfoods is thought to come from the isoflavone component of the soybean. In order to introduce isoflavones into the American diet, food manufacturers are offering ordinary foods supplemented with isoflavones. Therefore there is a need by health food producers for natural sources of isoflavone concentrates or extracts. We have identified a source for an isoflavone extract coming from an existing bacterial fermentation used for the production of erythromycin. This fermentation process would generate highly purified isoflavones in large quantities if the producing organism were altered to inactivate the genes that cause isoflavones in the growth medium to degrade during the fermentation. This modification to the organism would be technically simple to perform once the genes are identified. In Phase I we propose to characterize the isoflavone degradation pathway. In Phase II we propose to find the degradation genes and inactivate them, thus creating isoflavones as an added value product of the erythromycin fermentation. PROPOSED COMMERCIAL APPLICATION: NOT AVAILABLE