Effects of incubation times in Monascus aged vinegar on the isoflavone
forms in soy germs were shown in the Fig. 3A–C. In the
case of daidzein and its derivatives, the free isoflavone (daidzein)
increase gradually from 16.64 mg/100 g to 507.10 mg/100 g,
whereas malonyl derivatives and b-glucosides decreased gradually
from 859.52 (M-daidzin) to 247.60 mg/100 g, and 391.68 (daidzin)
to 208.00 mg/100 g, respectively. In addition, the amount of acetyl
conjugates decreased slightly. Obviously, the changes of genistein
and its derivatives presented a similar trend, with the exception
for acetyl conjugates (A-genistin) which increased significantly
upon the Monascus aged vinegar soaking. In the case of glycitin
and it derivatives, malonyl derivative (M-glycitin) and b-glucoside