• Title, Summary, Keyword: isoflavone

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The Effects of Isoflavone on Lipid Metabolism and Immune Responses in SD Rats (Isoflavone 섭취가 흰쥐의 지방대사 및 면역능력에 미치는 영향)

  • 정미경;방명희;설소미;김우경
    • Journal of Nutrition and Health
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    • v.35 no.6
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    • pp.635-642
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    • 2002
  • This study was performed to investigate the effects of isoflavone consumption on plasma and liver lipid profiles and immune responses in Sprague-Dawley male rats. Experimental animals fed isoflavone at various doses for 4 weeks (0, 1095, 2190, 4380 isoflavone mg/kg diet). Exposure to isoflavone decreased the food consumption and final body weights of rats without decreasing the relative weights of organs, hemoglobin and hematocrit. And the plasma cholesterol and LDL-cholesterol, liver total lipid, cholesterol and triglyceride concentrations were significantly decreased by isoflavone intakes. The absolute and relative weights of thymus were significantly decreased in groups fed isoflavone than in control. Also splenocyte proliferations with Con A or PHA were decreased according to isoflavone consumption in rats, although there was not significant. These results demonstrate that isoflavone intakes significantly improve lipid profiles in plasma and liver. But the effects of isoflavone intakes on immune responses are needed further experiments.

Effects of Acid Hydrolysis on Isoflavone of Defatted Soybean Flour (산가수분해시 산의 농도가 탈지대두박의 isoflavone에 미치는 영향)

  • Yeo, Kyoung-Eun;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.916-918
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    • 2002
  • The effect of acid hydrolysis on isoflavone contents of defatted soybean flour (DSF) was investigated in this study. Isoflavone analyzed were daidzein, genistein, glycitein, daidzein, genistein and glycitein with using HPLC. The DSF suspension was heated at $95^{\circ}C$ for 4 hour with addition of HCl (0.25-3.00 N) and analyzed isoflavone. The results showed that the total isoflavone was increased as the HCl concentration increased up to 1.0 N HCl during heating, indicating conversion of glucoside isomers of isoflavone to its aglycons. However, higher concentration than 1.0 N HCl caused a relatively fast decrease in isoflavone after 4 hour of heating. These results were probably caused by degradation of isoflavone by high concentration of acid during heating. The glucosides of isoflavone were steadily decreased while its aglycons were rather increased during $1.0{\sim}2.0$ hour of heating.

Isoflavone Composition within Each Structural Part of Soybean Seeds and Sprouts

  • Phommalth, Siviengkhek;Jeong, Yeon-Shin;Kim, Yong-Hoon;Hwang, Young-Hyun
    • Journal of Crop Science and Biotechnology
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    • v.11 no.1
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    • pp.57-62
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    • 2008
  • Isoflavone content in various parts of six soybean cultivars and soybean sprout during germination was analyzed by high performance liquid chromatography. The parts analyzed were seed coat, cotyledon, and axis for seeds and whole sprout, root, hypocotyl, and cotyledon for sprout. Two cultivars, Aga3 which is known to have the smallest seed size and the highest isoflavone content among the Korean soybean cultivars and Pungsannamulkong which is the most widely being used as soy-sprout, were selected for sampling from 1 to 10 days after germination. At the same weight, the order of isoflavone content increased from seed coat to cotyledon to axis. The highest total isoflavone(isoflavone$\times$dry weight) content was observed in the cotyledon and the lowest in the seed coat. The cotyledon of the Aga3 variety had the highest total isoflavone content and the lowest was measured in the Pungsannamulkong variety. The highest total isoflavone content, $10,788{\mu}g/g$, was observed in whole sprouts(cotyledon+hypocotyl+root) on day 7 for Aga3. After day 7, there was a decreasing trend in isoflavone content as the germination period increased. Total isoflavone content in the cotyledon of Aga3 significantly increased after seed germination, whereas the isoflavone content in the cotyledon of Pungsannamulkong decreased. However, total isoflavone content in the root of both varieties increased while isoflavone content in the hypocotyls decreased after seed germination.

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Estimated dietary isoflavone intake among Korean adults

  • Lee, Min-June;Kim, Jung-Hyun
    • Nutrition Research and Practice
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    • v.1 no.3
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    • pp.206-211
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    • 2007
  • This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg ($0{\sim}90\;mg$), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

Isoflavone Contents of Soybean according to Different Planting Dates (파종기 이동에 따른 콩의 Isoflavone 함량 변화)

  • Yun, Hong-Tae;Kim, Wook-Han;Lee, Yeong-Ho;Suh, Sae-Jung;Kim, Si-Ju
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.spc1
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    • pp.174-178
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    • 2006
  • This study was conducted to compare the changes of isoflavone content grown at different planting dates and to determine a relationship between growing periods and isoflavone content, in soybean. A total fifty six soybean varieties, including summer type soybean, Chinese varieties and domestic soybean varieties, were used this experiment. Mean total isoflavone content of domestic soybean varieties was higher than summer type soybean varieties and Chinese varieties. And, the soybean isoflavone content was significantly increased in growth at late planting dates. Soybean isoflavone contents was increased with longer reproductive growth period. While, the relationship between seed weight and isoflavone content showed significantly negative correlation coefficient, -0.57 at Apr. 15, -0.51 at May 15, and -0.38 at Jun. 15, respectively planting dates.

Effects of storage duration and temperature on the isoflavone content of full grown soy-sprouts (재배 콩나물 저장 중 온도처리가 isoflavone 함량에 미치는 영향)

  • Jeong, Yeon-Shin;Lee, Hyang Mi;Dhakal, Krishna Hari;Kim, Yong-Hoon;Lee, Jeong-Dong;Shin, Dong-Hyun;Hwang, Young-Hyun
    • Current Research on Agriculture and Life Sciences
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    • v.26
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    • pp.55-62
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    • 2008
  • To obtain food materials of high isoflavone content from soy-sprouts, 8 soy-sprout varieties, Aga 1, Aga 2, Aga 3, Aga 4, Pungsannamulkong, Eunhakong, Jangkikong and Bosugkong, were grown into soy-sprouts for 7 days under light condition and stored for 5 days at 6 different temperatures; 3, 6, 9, 20, 30, and $40^{\circ}C$ in the dark. The isoflavone content of 7 days grown sprout varieties were highest in the order of Aga 3>Aga 1>Aga 2>Aga 4>Jangkikong>Bosugkong>Eunhakong>Pungsannamulkong. The highest isoflavone content of Aga 3 was $4,619{\mu}g/g$. The isoflavone content of soy-sprouts showed much varietal differences depending on the storage temperatures. Comparative high isoflavone content was obtained at storage temperatures of $6^{\circ}C$ and $20^{\circ}C$ while most of varieties showed low isoflavone content at $9^{\circ}C$ and $30^{\circ}C$. No constant trend in isoflavone content for the tested varieties along with the days to storage but most of varieties showed the highest isoflavone content in 3 days of storage. On the contrary, Aga 4 and Jangkikong showed high isoflavone content even at 5 days of storage. The comparatively high isoflavone content for 4 varieties including of Aga 3 out of 8 varieties was obtained from the treatment of one day storage at $20^{\circ}C$. Out of all treatments, the highest isoflavone content was obtained from one day storage at $20^{\circ}C$ for Aga 3 and the content was as high as $11,705{\mu}g/g$. In this experiment, soy-sprouts were believed to be made continuous growth during the storage because the sprouts were being dipped in water during the temperature treatment to protect soy-sprouts from drying. Thus, it is inferred that additional researches should be made to establish better method to increase isoflavone content in soy-sprouts during the storage.

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Microencapsulation of Water-Soluble Isoflavone and Physico-Chemical Property in Milk

  • Seok, Jin-Seok;Kim, Jae-Soon;Kwak, Hae-Soo
    • Archives of Pharmacal Research
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    • v.26 no.5
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    • pp.426-431
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    • 2003
  • This study was carried out to investigate the addition of water-soluble isoflavone into milk by means of microencapsulation technique. The yield of microencapsulation, sensory attributes, and capsule stability of water-soluble isoflavone microcapsules in milk were measured. Coating materials used was polyglycerol monostearate (PGMS), and core material was water-soluble isoflavone. The encapsulation yield of water-soluble isoflavone with PGMS was 67.2% when the ratio of coating material to core material was 15 : 1. The rate of water-soluble isoflavone release from capsules was 18, 19, and 25% when stored at 4,20, and $30^{\circ}C$ for 12 days in milk, respectively. In sensory evaluation, beany flavor and color of microencapsuled water-soluble isoflavone added milk were significantly different from uncapsuled water-soluble isoflavone added milk, however, bitterness was not significantly different. In vitro study, micro-capsules of water-soluble isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0∼15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of water-soluble isoflavone, and the capsule containing milk was almost not affected with sensory attribute.

Application of Microencapsulated Isoflavone into Milk

  • Jeon, Byung-Ju;Kim, Nam-Chul;Han, Eun-Mi;Kwak, Hae-Soo
    • Archives of Pharmacal Research
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    • v.28 no.7
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    • pp.859-865
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    • 2005
  • This study was designed to develop a microencapsulated, water-soluble isoflavone for application into milk and to examine the hypocholesterolemic effect of such a milk product in a rat diet. The coating material was medium-chain triglyceride (MCT) and the core material was watersoluble isoflavone. The microencapsulation efficiency was 70.2% when the ratio (w/w) of coating material to core material was 15:1. The isoflavone release from the microcapsules was 8% after 3-day storage at $4^{\circ}C$. In in vitro study, 4.0-9.3% of water-soluble isoflavone in simulated gastric fluid was released in the pH range of 2 to 5 after 60 min incubation; however, in simulated intestinal fluid at pH 8, 87.6% of isoflavone was released from the capsules after 40 min incubation time. In sensory analysis, the scores of bitterness, astringency, and off-taste in the encapsulated isoflavone-added milk were slightly, but not significantly, different from those in uncapsulated, isoflavone-added milk. In blood analysis, total cholesterol was significantly decreased in the isoflavone-added group compared with that in the control after 6-week feeding. Therefore, this study confirmed the acceptability of MCT as a coating material in the microencapsulation of water-soluble isoflavone for application into milk, although a slight adverse effect was found in terms of sensory attributes. In addition, blood total cholesterol was lowered in rats which had been fed a cholesterol-reduced and microencapsulated, isoflavoneadded milk for 6 weeks.

Identification of Quantitative Trait Loci Associated with Isoflavone Contents in Soybean Seed

  • Kim Myung Sik;Park Min Jung;Hwang Jung Gyu;Jo Soo Ho;Ko Mi Suk;Chung Ill Min;Chung Jong Il
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.49 no.5
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    • pp.423-428
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    • 2004
  • Soybean seeds contain high amounts of isoflavones that display biological effects and isoflavone content of soybean seed can vary by year, environment, and genotype. Objective of this study was to identify quantitative trait loci that underlie isoflavone content in soybean seeds. The study involved 85 $F_2$ populations derived from Korean soybean cultivar 'Kwangkyo' and wild type soybean 'IT182305' for QTL analysis associated with isoflavone content. Isoflavone content of seeds was determined by HPLC. The genetic map of 33 linkage groups with 207 markers was constructed. The linkage map spanned 2,607.5 cM across all 33 linkage groups. The average linkage distance between pair of markers among all linkage groups was 12.6 cM in Kosambi map units. Isoflavone content in $F_2$ generations varied in a fashion that suggested a continuous, polygenic inheritance. Eleven markers (4 RAPD, 3 SSR, 4 AFLP) were significantly associated with isoflavone content. Only two markers, Satt419 and CTCGAG3 had F-tests that were significant at P<0.01 in $F_2$ generation for isoflavone content. Interval mapping using the $F_2$ data revealed only two putative QTLs for isoflavone content. The peak QTL region on linkage group 3, which was near OPAG03c, explained $14\%$ variation for isoflavone content. The peak QTL region on linkage group 5, which was located near OPN14 accounted for $35.3\%$ variation for isoflavone content. Using both Map-Maker-QTL $(LOD{\geq}2.0)$ and single-factor analysis $(P{\leq}0.05)$, one marker, CTCGAG3 in linkage group 3 was associated with QTLs for isoflavone content. This information would then be used in identification of QTLs for isoflavone content with precision

The Effect of Isoflavone Supplementation on Bone Metabolism in Ovariectomized SD Rats (이소플라본 보충이 난소절제 흰쥐의 골대사에 미치는 영향)

  • Park, Young-Hee;Yoon, Sun;Chung, Soo-Youn;Yang, Seoung-Oh;Yoo, Tae-Moo;Yang, Ji-Sun;Kwon, Dae-Joong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.657-661
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    • 2001
  • Osteoporosis that is associated with ovarian hormone deficiency following menopause (postmenopausal osteoporosis) is by far the most common cause of age-related bone loss. Isoflavone has been reported as a natural substance that possibly minimizes bone loss in postmenopausal women. This study was conducted to investigate the preventing, treating effects of isoflavone on bone loss in ovariectomized rats. 120 Sprague Dawley rats of 13 week-old were devided into 2 groups, a treatment group and prevention group. Each group was consisted of six subgroups; control (CON), sham operated (SH) or ovariectomized (OVX) and isoflavone supplemented goups: OVX+0.25mg isoflavone/kg diet (OL), OVX+0.8mg isoflavone/kg diet(OM) and OVX+2.5mg isoflavone/kg diet(OH). to study the preventing effects of isoflavone on bone loss, OL, OM and OH groups were fed with isoflavone from 4 days after ovariectomization. Treating effects of isoflavone on bone metabolism were investigated with OL, OM, OH groups supplemented with isoflavone from 8 weeks after ovariectomization. Isoflavone supplementation continued for 8 weeks. At 8 weeks after ovariectomization significant increase in alkaline phosphatase occurred comparing with CON and SH group. By isoflavone supplementation from 4 days after ovariectomy alkaline phosphatase and urinary hydroxyproline were lowered and bone mineral density, bone strength of the femur and tibia and bone dry weight were slightly enhanced with no significant difference. Isoflavone supplemented group at the level of 0.8mg/kg diet (OM group) had significantly lower serum alkaline phosphatase, urinary hydroxyproline, and higher strength of femur than OVX group. Groups with isoflavone supplementation fro 8 weeks after ovariectomy had lower level of serum alkaline phosphatase, urinary hydroxyproline than OVX group. Bone mineral density, bone dry weight and bone strength of the femur and tibia were slightly enhanced by isoflavone supplementation. However there was no significanct difference between OVS ad isoflavone supplementation groups. The results suggest that isoflavone might have potential role for preventing postmenopausal bone loss. Isoflavone supplementation at early stage of postemenopause may be beneficial to age-related bone health.

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