• Food Science and Biotechnology
• /
• v.18 no.2
• /
• pp.294-298
• /
• 2009

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to $8.59{\mu}mol/g$ dry basis while those in unfermented soymilk were $8.06{\mu}mol/g$ dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and $\beta$-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low $\beta$-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.189-195
• /
• 1999

Isoflavones of soy milk were mainly present as sugar conjugates such as genistin and daidzin which a glucosyl residue was attached to their aglycones, genistein and daidzein through ${\beta}-glycosidic$ bond, respectively. When soy milk containing sucrose as a sugar source was fermented with lactic acid bacteria, small amount of lactic acid $(0.16{\sim}0.29%)$ was produced but isoflavone conjugates were fully hydrolyzed. Supplementation of glucose or lactose was required for normal lactic acid production and affected the hydrolysis of isoflavone conjugates in some lactic acid bacteria. In the case of Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, glycosidic bond of isoflavone was fully hydrolyzed regardless of glucose supplementation. But only $25{\sim}40%$ of daidzin and $65{\sim}80%$ of genistin was hydrolyzed when glucose was added into soy milk in the other lactic acid bacteria, Lactobacillus bulgaricus KCTC 3188, Lactobacillus casei KCTC 3109, Lactobacillus delbrueckii subsp lactis KCTC 1058, Lactobacillus lactis KCTC 2181. The hydrolyzing enzyme, ${\beta}-glucosidase$ produced by lactic acid bacteria except Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047 could be considered as inducible in the fermentation of soy milk and its production was decreased when glucose was added.

• Proceedings of the PSK Conference
• /
• 2003.10b
• /
• pp.246.2-247
• /
• 2003

Lately, soybeans have received considerable public attention for their potential roles in the prevention of the chronic diseases. Epidemiologic study showed that Asian countries have significant health benefits because of the high contents of the isoflavones in their traditional diets(soybean-rich diet). This study was carried out to determine pharmacokinetic parameters of isoflavone in Korean woman. Pharmacokinetic study of three soy products(isogen, soymilk, and fermented soybean) with different ration of aglycone/glucoside in 26 healthy female volunteers(20-30 years of age) was performed. (omitted)

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.152-159
• /
• 2006

These studies were conducted to clarify the effects of sowing date on seed quality characters in soybean-sprouts. Six sprout-soybean cultivars were planted on three sowing dates in 2000 and 2001. Percentages of purple spot seed stain, seed coat-cracking and immatured seeds were higher in the May 25 sowing than later sewings. Pungsannamulkong showed the lowest percentages of seed coat-cracking and immatured seeds, while Hannamkong showed the highest percentages. The protein contents decreased as the sowing dates were delayed. Tawonkong and Pungsannamulkong showed the highest protein content on May 21 and June 15 sewings, and on July 5 sowing, respectively. The oil contents was not affected by the sowing dates, however, Somyeongkong and Tawonkong showed the highest and the lowest oil contents, respectively. The aglycone contents of isoflavone were the highest in the lune 15 sowing followed by July S sowing and May 25 sowing in that order. Somyeongkong showed the highest contents of isoflavone and aglycone, while Tawonkong showed the lowest contents.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.121-128
• /
• 2014

This study was conducted in order to investigate the change of isoflavone composition (glycoside and bio-active aglycone), and to evaluate the quality characteristics of Cheonggukjang, which was prepared by different bacillus strains. After the 48-hour fermentation, the contents of daidzein, genistein, and glycitein in the Bacillus subtilis HJ18-3 have significantly increased up to approximately $89.06{\pm}3.59$, $10.36{\pm}0.28$, and $101.37{\pm}3.67ug/g$, respectively. The contents of daidzein, genistein, and glycitein in the Bacillus subtilis KACC 15935 were $38.88{\pm}5.39$, $12.58{\pm}2.14$, and $80.13{\pm}0.71ug/g$, respectively. The original content of daidzein was 3.96 ug/g, while genistein and glycitein were not measured. However, the contents of daidzen and genistein in HJ18-3 and in KACC 15935 were decreased. The ${\alpha}$-Amylase and cellulase activities of Chungkookjang in HJ18-3 were higher than in the KACC 15935. The contents of Chungkookjang in HJ18-3 were $29.70{\pm}11.66$ and $4861.3{\pm}388.07unit/g$, respectively. The amino type nitrogen contents and ammonia type nitrogen contents of Chungkookjang in KACC 15935 were higher than in the HJ18-3. These results suggested that it could be used to increase the bioactivity via fermentation with the Bacillus subtilis possessing a ${\beta}$-glucosidase activity with a view towards the development of functional foods.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.spc1
• /
• pp.25-45
• /
• 1996

Soyfoods have potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. There is evidence that carcinogenesis are supressed by isolated soybean derived products in vivo such as a protease inhibitor, phytic acid, saponins and isoflavones. It is believed that supplementation of human diets with soybean products markedly reduces human cancer mortality rates. Especially, recent papers recognize the potential benefit of soybean isoflavone components for reducing the risk of various cancers. Isoflavones exhibit a multitude of medicinal effects that influence cell growth and regulation, which may have potential value in the prevention and treatment of cancer. In addition to potential biological effects, soybean isoflavones have the important physiological functions such as the induction of Bradyrizobium japonicum nod genes and the responses of soybean tissues to infection by Phytophthora megasperma as well as biochemical activities such as antifungal and antibacterial actions. Genistin, daidzin, glycitin and their aglycone (genistein, daidzein, glycitein) are the principal isoflavones found in soybean. Malonyl and acetyl forms have also been detected but they are thermally unstable and are usually transformed during the processing in glucoside form. Most soy products, with the exception of soy sauce, alcohol-extracted soy protein concentrate, and soy protein isolate, have total isoflavone concentrations similar to those in the whole soybean. Soybean-containing diets inhibit mammary tumorigenesis in animal models of breast cancer, therefore, it is possible that dietary isoflavones are an important factor accounting for the lower incidence and mortality from breast cancer. Of the total soybean seed isoflavones, $80\~90\%$ were located in cotyledons, with the remainder in the hypocotyls. The hypocotyls had a higher concentrations of isoflavones on a weight basis compared with cotyledons. Isoflavone contents were influenced by genetics, crop years, and growth locations. The effect of crop year had a greater impact on the isoflavone contents than that of location. The climate condition might be the attribution factor to variation in isoflavone contents. Also, while the isoflavone content of cotyledons exhibited large variations in response to high temperature during seed development, hypocotyls showed high concentration in isoflavone content. So, it is concluded that one of the factors affecting isoflavone content in soybean seeds is temperature during seed development. High temperature, especially in maturity stage, causes lower isoflavone content in soybean seed. It is also suggested that there may exist a different mechanism to maintain isoflavone contents between cotyledon and seed hypocotyls. In a conclusion, soy foods may be able to have a significant beneficial impact on public health.

• Proceedings of the KSCN Conference
• /
• 2004.05a
• /
• pp.436-437
• /
• 2004

폐경기성 골다공증의 치료 방법인 에스트로겐 투여에 의한 위험성을 보완하기 위해 한약재 및 식품 등 천연물의 활성성분을 이용한 대체 요법에 대한 연구가 진행되면서, 이소플라본(isoflavone)계 식물성 에스트로겐을 함유한 기능성식품의 개발이 진행되고 있다. 특히 콩과식물 중 isoflavone 함량뿐 아니라 배당체와 결합되지 않은 aglycone 함량이 높은 서목태(쥐눈이콩; 약콩)와 무기질 홉수 중진 효과를 지닌 프럭토즈폴리머(levan; beta-2,6 linked fructose polymer, ∼6,000,000 Da)를 폐경 후 여성들에게 공급하여 골형성 지표와 골흡수 지표의 변화, 혈중 칼슘 농도, 골대사를 살펴보고 골밀도의 변화를 살펴봄으로써 골다공증 예방제로서의 기능성물질의 효능을 살펴보고 신물질의 개발에 기여하고자 하였다.(중략)

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.641-645
• /
• 2014

This study was performed to investigate the possibility of using three commercial bifidobacteria as a starter for soybean paste fermentation. In order to determine susceptibility to inhibition by high concentrations of salt in soybean paste, cell growth of three strains in sterilized soybean paste was analyzed. Bifidobacterium breve KCTC 5081 was the most resistant to salt, whereas Bifidobacterium bifidum KCTC 5082 showed low cell viability. Conversion efficiencies from glycoside isoflavone to aglycon isoflavone in soybean paste ranged from 11.3~28.6%, with Bifidobacterium longum KCTC 5734 the best strain. Therefore, B. longum KCTC 5734 may be used as a starter for Cheonggukjang fermentation, which is low-salt fermented soybean paste.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2018.10a
• /
• pp.290-290
• /
• 2018

• Journal of Environmental Health Sciences
• /
• v.31 no.6
• /
• pp.498-503
• /
• 2005

Stability of soybean isoflavone isomers according to extraction conditions such as temperature, pH, and extracting solvents was investigated. Heating induced three chemical reactions to occur for malony1 derivatives of isoflavones, namely decarboxylation of malony1 groups into acety1 derivatives, deesterification of malony1 residues, and hydrolysis of $\beta$-glycosidic bonds. Among the twelve isoflavone isomers, change in concentrations of acety1glycosides were most pronounced: Acety1 derivatives were present only in trace amounts in unheated hypocotyls, but the content increased dramatically during heating. As for the glycosides, concentrations of daidzin and glycitin increased due to heat treatment, though that of genistin remained almost unchanged. Heat decomposition rates and the patterns differed among the three malony1 derivatives. After 120 min at $80^{circ}C$, the relative concentrations of daidzin, glycitin and genistin were increased from $9.2\%$, $12.4\%$ and $3.3\%$ to $19.3\%$, $21.9\%$ and $6.2\%$, respectively. When crude isoflavones were solubilized in glycine buffer (pH 10.0) and incubated at $80^{circ}C$, deesterification occurred faster than at pH 7.0. When the pH of isoflavone solution was increased, the malony1glycosides were hydrolyzed to their respective glycosides at increased rate. Both acetyl and aglycone forms were unchanged and only de-esterification reactions occurred. At the acidic pH, malonylglycosides were much stable both at 60 and $80^{circ}C$. However at pH 10, $80^{circ}C$ and 1 hr, $75-80\%$ of malonylglycosides were transformed to their deesterified glycosides. When isoflavones were extracted with $60\%$ aqueous ethanol at $60^{circ}C$, isoflavone isomers were stable and the deesterification reactions did not occur in these conditions. However, at $80^{circ}C$ deesterification of malonyiglycosides occurred significantly with $15-20\%$ of malonylglycosides being hydrolyzed into their respective glycosides. This experiment showed that malonylglycosides undergo decomposition when heated or exposed to alkaline conditions. Also, aqueous ethanol was preferred to aqueous methanol as solubilizing media for obtaining extract with minimum degradation of malonylglycosides.