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filingDate 2001-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f951dda59db2deac685f0704d652ec49
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publicationDate 2002-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2002238594-A
titleOfInvention Method for producing phosphorylated isoflavone
abstract (57) [Solution] A soybean-derived raw material containing isoflavone or isoflavone itself is cultured with a microorganism having an ability to phosphorylate isoflavone, in particular, a microorganism of the genus Bacillus or Aspergillus, or is cultured. The isoflavone is phosphorylated by the action of the microbial cells or the phosphorylating enzyme extracted from the microorganism to produce phosphorylated isoflavone. [Effect] A phosphorylated isoflavone or a soybean material containing phosphorylated isoflavone having extremely high water solubility and reduced unpleasant taste can be produced safely and efficiently.
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