NOVELTY – Recovery of conjugated isoflavones from residues and by-products of food industry based on use of soya and its derivatives additionally comprises conversion of conjugated isoflavones (as malonates and acetates) into glycosylated isoflavones which can be transformed into isoflavone aglycones by fermentation and enzymatic processes. Also disclosed are the obtained isoflavones, food compositions containing the isoflavones and the genetically modified fungus used in the process i.e. Aspergillus oryzae ATCC 22786 (RIB 430). USE – The product is suitable for therapeutic application and use as a functional foodstuff or ingredient.
B02 (Fused ring heterocyclics.); D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).); D16 (Fermentation industry – including fermentation equipment, brewing, yeast production, production of pharmaceuticals and other chemicals by fermentation, microbiology, production of vaccines and antibodies, cell and tissue culture and genetic engineering.)