• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.263-270
• /
• 2003

This study was conducted to investigate the isoflavone (daidzein and genistein) contents, and the antioxidative and fibrinolytic activities of red and mung beans. Daidzein was not found in either the red or mung beans. The genistein contents of the red and mung beans were 40.7 and 27.8 mg/kg, respectively. Both samples had very high electron donating abilities and SOD-like activities. Fibrinolytic activities were not detected in the crude mung bean extract, but fibrinolytic substances were purified or activated under various pH conditions and with heat treatments. With heat treatment at 100 $^{\circ}C$ for 10 min, the specific activity was increased 4.61 fold. This study revealed that, although red and mung beans were poor in isoflavone, they could be good sources for functional products due to their strong antioxidative activities and heat- and acid-resistant proteolytic abilities.

• Korean Journal of Plant Resources
• /
• v.37 no.1
• /
• pp.71-78
• /
• 2024

This study was in order to select soybean (Glycine max (L.) Merrill) cultivars that are suitable for cultivating in paddy fields of the southern Korea and beneficial for mechanized harvesting with combine harvesters. Five soybean cultivars were cultivated in paddy fields to survey growth characteristics and seed yield, and evaluate the nutritional value of seed. Plant height was longer than 55 cm for 'Cheongja-3ho', 'Daewon' and 'Seonpung'. First pod height was higher than 12 cm for 'Daewon', 'Seonpung', and 'Seonyu-2ho'. Seed yields were 280 kg/10a or more for 'Daechan', 'Seonpung' and 'Daewon'. The protein content of 'Daechan' were 40.7%, which was significantly higher than those of the other cultivars, and isoflavone content was higher than 200 ㎍·g^-1 for 'Seonpung', 'Cheongja-3ho', 'Daechan', and 'Daewon'. These results suggest that 'Daechan', 'Seonpung', 'Daewon' could be suitable for cultivating in paddy fields, and 'Daewon' and 'Seonpung' could be more beneficial for mechanized harvesting with combine harvesters. Furthermore, 'Daechan' and 'Seonpung' have not only high seed yields, but also high protein and isoflavone contents, suggesting that they could be used for production of various food products.

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.1021-1024
• /
• 2008

Genistein, one of the isoflavones in doenjang, is generally known to prevent various cancers, osteoporosis, climacterium, and menopause symptoms, and has better bioavailability and healthful physiological effects than its glucoside, genistin. In both traditional and commercial doenjangs, genistein content ranged from 370 to 1,510 mg/kg, however, significant amounts of genistin also existed at the level of 190 to 350 mg/kg. After treating with corn $\beta$-glucosidase, over 84% of genistin in doenjang was converted to genistein. However, physiochemical characteristics such as pH, viscosity, 2-thiobarbituric acid (TBA) value, and color were not changed significantly after corn $\beta$-glucosidase treatments. Therefore, this study shows that the improved doenjang with the increased genistein content can be produced using corn $\beta$-glucosidase.

• Korean Journal of Plant Resources
• /
• v.35 no.5
• /
• pp.586-593
• /
• 2022

Soybean (Glycine max (L.) Merr.) is a high-protein oilseed crop, cultivated worldwide. Soybean seeds are abundant in various secondary metabolites with physiologically active. Mature seeds of 25 soybean cultivars with various morphological and physiological characteristics analyzed for secondary metabolites, such as carotenoid, isoflavone, and soyasaponin. These secondary metabolites showed various content by genotype in 25 cultivars. Total carotenoid content ranged from 1.23 to 33.78 mg/g and three cultivars, such as IT177645, PI90763 and IT234975 with black seed coat showed high levels of total carotenoid. Total isoflavones content ranged from 20.28 to 276.35 mg/100g and were detected high levels in Savoy, PI90763 and KLG16001. In addition, total soyasaponins content ranged from 33.12 to 246 mg/100g and were detected high levels in PI90763, PI86490 and IT234975. The PI90763 was showed abundant content in all of the carotenoid, isoflavones and soyasaponins. These results could be valuable information for the development of new soybean cultivars and regulation of secondary metabolites biosynthesis in soybean.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.4
• /
• pp.557-564
• /
• 2011

This study was performed to investigate changes in ${\gamma}$-aminobutyric acid (GABA) and isoflavones in traditional Korean Doenjang according to ripening periods. The traditional Korean Doenjang used in this research was produced at Seowon Agricultural Cooperative in Gangwon-do Province, and samples fermented for periods of 1, 3, 5, 7, and 10 years were used. Doenjang that was not fermented after production was used as a control group. The analysis results of general constituents indicated a decreasing tendency for moisture after a momentary increase until three years of fermentation. The pH and Hunter color values of the Doenjang samples decreased overtime. In the case of amino acids, generally there were no notable differences during fermentation, but glutamic acid, the precursor of GABA, significantly decreased with fermentation. GABA content for the control group was $24.9{\pm}0.8\;mg$/kg, while the traditional Korean Doenjang fermented for 1 year contained $43.8{\pm}0.2\;mg$/kg and after 3 years it increased to $120.6{\pm}3.9\;mg$/kg. Furthermore, samples fermented for 5 and 7 years contained $569.5{\pm}3.9\;mg$/kg and $930.7{\pm}7.1\;mg$/kg, respectively, and a 10 year old specimen had 77 times more GABA than the control group, with $1,938.7{\pm}4.8\;mg$/kg. This confirmed that GABA content increased with fermentation time. There were no significant differences in the isoflavone glycosides daidzin, genistin, and glycitin, but genistein and daidzein, which are aglycones, increased along with fermentation period by the actions of enzymes and microorganisms during fermentation.

• Journal of Nutrition and Health
• /
• v.48 no.2
• /
• pp.149-156
• /
• 2015

Purpose: This study examined the effects of combined intervention of isoflavones and exercise on bone mineral density, bone mineral content, and biochemical bone markers. Methods: Forty rats were divided into four groups; Control, Isoflavones (IF), Isoflavones + Running (IFR), and Isoflavones + Swimming (IFS). All of the rats in this study were fed an experimental diet and deionized water ad libitum for nine weeks. Bone mineral density (BMD) and bone mineral content (BMC) were estimated using PIXImus (GE Lunar Co, Wisconsin.) in spine and femur nine weeks after feeding or training. Results: The combined intervention did not affect weight gain, mean food intake, or food efficiency ratio. The serum concentrations of ALP and osteocalcin were not significantly different by combined intervention. The urinary DPD crosslinks values were not significantly different by combined intervention. There were no significant differences in serum PTH, calcitonin, and estradiol among all groups. Spine BMD, spine BMC and femur BMC were not significantly different by combined intervention. However, femur BMD was significantly higher in the IFR group than in the control group. Compared with the control group, spine BMD, spine BMC, and femur BMD per weight were markedly increased in the isoflavones supplementation and combined intervention group. In addition, femur BMC per weight was significantly higher in the IFS group than in the control group. Compared with the isoflavones supplemented group, BMD and BMC were not significantly different by combined intervention. Conclusion: It can be concluded that isoflavones supplementation or combined intervention of isoflavone and exercise had a beneficial effect on spine and femur peak bone mass in growing female rats.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.435-443
• /
• 2014

In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.164-164
• /
• 2022

The soybean (Glycine max(L.) Merrill), an important food crop in the world, is popular because of its high quality protein and oil content. Soybeans as a food have long been known for their beneficial effects on health and are well-recognized globally. Isoflavones, significant soybean secondary metabolic products, may be crucial in avoiding some cancers and lowering the risk of cardiovascular disorders. This study investigates the correlation between plant growth regulator and the effect on the isoflavone levels in soybean leaves. The study was carried out in the green-house of the southern crop department in miryang. Soybeans(Seonpung) were cultivated in 1/2000 of the Wagner pot. Ethephon(500, 1000, 2000 ppm) and ABA(100, 200, 400 ppm) were used as plant growth regulators, and they were each treated on R2, R5, and R7 stage. After treatment, leaves were sampled three times at intervals of 5 days, and the content of 6 isoflavones and coumestrol was analyzed. Soybean isoflavones were analyzed using Ultra Performance Liquid Chromatography (Acquity UPLC H-Class system, Waters). The isoflavones content showed an overall highly in the R5 stage, and the level was similar to that of no treatment in the R2 and R7 stage. The difference between the growth regulators was found to be higher than that of ethephon when ABA was treated. The coumestrol content was confirmed to be high in the order of R7, R5, and R2 on the treatment time, and it was found that the content increased as the treatment time was delayed. In the treatment with the growth regulator, the coumestrol content tended to be higher when ethephon was treated than ABA.

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.912-918
• /
• 2008

This study was conducted to identify the differences in proteomic characteristics of 'Agakong', recombinant inbred line, and its parental genotypes 'Eunhakong' (Glycine max) and 'KLG10084' (G. soja). The isoflavone content of 'Agakong' was 3 times higher than that of its parental lines. A combined high-throughput proteomic approach was employed to determine the expression profile and identity of proteins using 2-dimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry. The overall distribution patterns of proteins are quite similar, but lots of protein spot intensities varied among the genotypes. A total of 41 proteins, representing significant difference in the quantities of protein among the lines, were successfully identified. Among them, more than 50% of the proteins identified were subunits of glycinin and $\beta$-conglycinin, 2 major storage proteins. This study showed that the proteomic analysis could help to define specific changes in protein level and composition, which can occur in the generation of new soybean varieties.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.1046-1050
• /
• 2009

Our previous study showed that isoflavone profile of soybean undergoes a significant change during cheonggukjang preparation. In particular, the content of metabolite(s) with similar retention time to glycitein under the high performance liquid chromatography (HPLC) condition was significantly increased while the levels of genistein and its derivatives were notably lowered. Therefore, we hypothesized that genistein and its derivatives might be converted to genistein glucosides with similar elution time to glycitein. Our current data suggest that genistein and its derivatives are extensively metabolized into various compounds including genistein glycosides, but not glycitein or its derivatives, by Bacillus species isolated from traditional cheonggukjang. Some of daidzein was also converted into a derivative with shorter retention time by Bacillus amyloliquefaciens 51 and 86-1 but not by Bacillus subtilis 3-5 and 3-17. As metabolism of soy isoflavones, major health-promoting components in soy products, is widely variable depending upon Bacillus species, it is essential to select microorganism that minimizes the breakdown or modification of soy isoflavones in the process of fermented soy product manufacture.