The conversion kinetics of isoflavone forms were investigated
for 24 h incubation in Monascus aged vinegar. The conversion
kinetics of various isoflavone forms varied depended on the type
of isoflavone forms. On the whole, the proportion of free isoflavones
increased gradually upon the increase in incubation time,
whereas that of isoflavone glucosides, e.g., malonylglucosides and
b-glucoside decreased accordingly (Fig. 3A–C). The isoflavone
forms in soy germ (left) and Monascus aged vinegar (right) as a
function of incubation time in Monascus aged vinegar, reflecting
that some selected isoflavone forms, e.g., malonylglucosides
migarated toward the Monascus aged vinegar from soy germs.
The total isoflavones in Monascus aged vinegar accounted for