Sunday, July 29, 2007
P1

Biotransformation of lignan polymers from defatted flaxseed flour and ethanol extracted complex by Bacillus cereus

Chin-Fa Hwang, Food Science and Nutrition, Hungkuang University, No.34 Chung-Chie Rd., Shalu, Taichung County, 43302, Taiwan and Wen-Chin Tung, Biotechnology, Hungkuang University, No.34 Chung-Chie Rd., Shalu, Taichung County, 43302, Taiwan.

Lignans in flaxseed occur in glycosidically linked to carbohydrates and may be of value in preventing or treating cancer, atherosclerosis, lupus nephritis, and diabetes. A strain, Bacillus cereus, isolated from faces of a healthy male adult was found having the ability to ferment defatted flaxseed flour, to convert ethanol extracted complex, multi-oligomers composed of ligans and glycosylated phenols from flaxseed, by generating lignan secoisolariciresinol diglucoside (SDG) and secoisolariciresinol (SECO), and to biotransform the SDG standard compound with forming SECO. More than 50% of aglycone SECO was formed after 72 h of incubation of SDG solution at 37°C. Besides SDG, functional ingredients such as cinnamic acid glycosides were also significantly produced from the defatted flaxseed flour or from the extracted complex. On the other hand, the resting cells exhibited much more efficiency of biotransformation ability than the growing cells or the crude extract of the bacterial strain. Although high nutritional medium composition in the conversion solution could improve the growth of cells, the conversion rate of SDG to SECO was significantly declined. From the various results under different media, it is interesting to further investigate if existing an inducible enzyme involving in this biotransformation.

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