• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.187-195
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• 2021

This study was performed to investigate the antioxidant and antidiabetic activities of soybean fermented with Monascus. Also, the changes in the content of isoflavones and Monacolin K were analyzed. It was observed that the glycoside forms of daidzin and genistin were converted to aglycones of daidzein and genistein within 6 days of fermentation. The product can be used as a health functional material that can increase bioavailability. Monacolin K production was found to increase significantly with the progression of fermentation with an increase to 0.04 mg/g and 0.44 mg/g on 6 and 12 days of fermentation, respectively. The DPPH radical scavenging activity of soybean fermented with Monascus was significantly increased compared to that of soybean. The protein expression of inflammation-related genes (TNF-α, IL-6, and COX-2) in the MIN cell was significantly increased in the presence of alloxan compared to the normal group, but a decrease was observed in the presence of soybean fermented with Monascus. In conclusion, soybean fermented with Monascus showed the highest antidiabetic and antioxidant effects. These results suggest that soybean fermented with Monascus has the potential to be used as a beneficial ingredient with antidiabetic and antioxidant effects.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.539-543
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• 2014

BACKGROUND/OBJECTIVES: Soy isoflavones are structurally similar to estrogen and bind to estrogen receptors, suggesting that they exhibit estrogenic activities; therefore, they are referred to as phytoestrogens. Fermentation may affect the bioavailability of isoflavones altering soy isoflavone glycosides in the form of aglycones. Thus, this study investigated the effects of fermented soybeans by Rhizopus oligosporus on bone metabolism in both young rats as a pilot test and in ovariectomized (ovx) old rats as a model of menopause. MATERIALS/METHODS: In the pilot test, a total of 24 seven-week-old female Sprague-Dawley (SD) rats were fed one of three diets for a period of four weeks: casein, unfermented soybean product, or fermented soybean product by R. oligosporus. In the ovx rat model, 20-week-old SD rats weighing 260-290 g underwent either sham-operation (n = 10) or bilateral ovariectomy (n = 30) and were then fed the AIN-93M diet for one week. Thereafter, rats were fed sham-casein, ovx-casein, ovx-soybean, or ovx-fermented soybean diet for five weeks. After decapitation, femoral bones were isolated and preserved in 9% formalin for assessment of bone mineral density (BMD), bone mineral content (BMC), and bone-breaking strength (BBS). RESULTS: Ovx rats showed significantly increased weight gain and decreased uterine wet weight. Of particular interest, ovx rats fed fermented soybeans showed increased uterine wet weights compared to control rats. Fermented soybean diet caused a significant increase in plasma 17-${\beta}$ estradiol concentrations in young rats, and 17-${\beta}$ estradiol levels were enhanced in ovx rats to match those of sham-operated ones. Significantly lower femoral BMD and BMC were observed in ovx rats compared to sham-operated controls, whereas bone areas did not differ statistically among the groups. In addition, BBS tended to be increased in ovx rats fed soybeans and fermented soybeans. CONCLUSIONS: Supplementation of fermented soybeans could have preventive and therapeutic effects against osteoporosis in postmenopausal women.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.814-816
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• 2006

Monacolin K (MK) was produced on soybean using Monascus ruber GM011 by a two-stage-fermentation process. The optimal temperature was identified as $28^{\circ}C$. Higher yield was obtained by multiple-level-temperature cultivation than by single-level-temperature cultivation. The highest yield of total MK, 4.810 mg/g dry soybean product, was attained after 30 days of solid-state fermentation. No citrinin could be detected in the fermented soybean.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.1
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• pp.89-95
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• 1995

The efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes, i. e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at $180^{\circ}C$ for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 707) were randomly allotted into 8 treatments of 4 replicates, fed with, rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity (TlA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TlA. Chicks fed roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extrusion products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.694-699
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• 2009

A multiplex polymerase chain reaction (PCR) method was developed for the detection of 4 events of genetically modified (GM) soybean. The event-specific primers were designed from 4 events of GM soybean (RRS, A2704-12, DP356043-5, and MON89788). The lectin was used as an endogenous reference gene of soybean in the PCR detection. The primer pair YjLec-4-F/R producing 100 bp amplicon was used to amplify the lectin gene and no amplified product was observed in any of the 9 different plants used as templates. This multiplex PCR method allowed for the detection of event-specific targets in a genomic DNA mixture of up to 1% GM soybean mixture containing RRS, A2704-12, DP356043-5, and MON89788. In this study, 20 soybean products obtained from commercial food markets were analyzed by the multiplex PCR. As a result, 6 samples contained RRS. These results indicate that this multiplex PCR method could be a useful tool for monitoring GM soybean.

• Composites Research
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• v.37 no.3
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• pp.150-154
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• 2024

In this study, nanofibrillated cellulose was extracted from soybean hulls - a by-product of soybeans - and compared with soybean hull nanofibrillated cellulose obtained by using other nanofibrillated methods. Dry soybean hulls were ground into prepare micrometer-sized powders, from which microcellulose was isolated using NaOH and HCl. The nanometer-sized cellulose was successfully extracted through ultrasonic dispersion and ball milling. The soybean hull nanofibrillated cellulose exhibited a diameter of 60-100 nm and a length of 0.3-1.0 ㎛, which matches the diameter of soybean nanofibrillated cellulose made by other nanofibrillated methods but is significantly shorter in length.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.441-450
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• 2011

This study was conducted to determine the effects of partial replacement of corn grain and soybean meal with agricultural by-product feeds on in vitro rumen fermentation characteristics and optimum levels of mixing ratio. The agricultural by-products to examine the effectiveness of the partial replacement of concentrate were wheat bran, corn gluten feed, bakery waste, soybean curd, rice bran, green kernel rice, soybean hull, distillers' grain, and mushroom substrate. In the first experiment, in vitro ruminal fermentation characteristics of feedstuffs were evaluated at 0, 3, 6, 12, 24, and 48 hours after incubation. In the second experiment, fermentation characteristics were investigated with green kernel rice and soybean curd which replaced corn grain or soybean meal. Feed were formulated with 40% corn grain + 20% soybean meal (T1), 40% corn grain + 17.5% soybean meal + 2.5% soybean curd (T2), 25% corn grain + 20% soybean meal + 15% green kernel rice (T3), and 30% corn grain + 15% soybean meal + 6% green kernel rice + 9% soybean curd (T4), respectively, with forage source of 10% alfalfa hay, 20% timothy hay, and 10% corn silage as fed-basis. In 24 and 48 hour cultivations, T4 showed significantly lower pH compared to T1, whereas in 3 and 24 hour cultivations, T4 showed significantly higher DM degradation compared to T1. In addition, the gas production of T3 was also higher than T1 (p<0.05). Overall results of the present experiments indicated that green kernel rice and soybean curd as agricultural by-products have the possibility of partial replacements of corn grain and soybean meal.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.405-410
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• 2004

This study was performed to investigate the antioxidative activity of soybean products extracts using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid (TBA) method for application of animal products. All three extracts (natto, soybean paste, soybean milk extract) were found to have an ability to donate hydrogen to DPPH. Especially, natto and soybean paste extract were more effective than that of soybean milk on the antioxidative activities. Natto and soybean paste extract were stronger than butylhydroxy toluene (BHT), butyl hydroxyl anisole (BHA) (5${\times}$10$^{-4}$ M) and ascorbic acid (5.7${\times}$10$^{-3}$ M) previously well known as antioxidants. These extracts also showed a synergistic effect. TBA values of natto (45.8％) and soybean paste extract (45.2％) were stronger than that of soybean milk extract (33.6％). These results suggest that soybean product extracts have antioxidative activities and synergistic effects.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.318-323
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• 2003

This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majoity of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid, oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.188-195
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• 2012

To produce rapidly the traditional Kanjang soy sauce-like product with rich flavors, lactic acid bacteria of Enterococcus spp. isolated from Chungkukjang was used as one of starter cultures. Among 119 Enterococcus spp., eight strains were selected by protease-secreting activities and identified as four E. faecium, three E. faecalis, and one E. gallinarium. The strains showed low resistances toward eight antibiotics and had no resistant genes to the vancomycin. Especially, E. faecium O24 was cultivated well on 5% NaCl medium that was selected for further study as the starter. E. faecium O24 grew well on the steamed soybean and the counts increased by ten times overnight, which produced mostly 80 mg% glutamic acid and aspartic acid as the seasoning amino acids on the product. Various organic acids including principal lactic acid were also produced. Flavors of maltol and guaiacol, typical soy-sauce flavor, were produced in the mixed cultures of Zygosaccharomyces rouxii and Candida versatilis. Therefore, E. faecium O24 could be a starter of soybean fermentation for soy sauce-like product with rich flavors rapidly.