• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.249-254
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• 2010

We examined the effect of extracts of meju prepared with traditional and standardized methods on pancreatic lipase and the absorption of dietary lipid. Aqueous methanolic (80%, v/v) extracts of meju dose-dependently inhibited the activities of porcine pancreatic lipase. The plasma triglyceride levels in Imprinting Control Region mice after a single oral administration of lipid emulsion containing aqueous methanolic extracts from meju made by the standardized methods were lower than that of the group given a lipid emulsion containing the extracts of meju made by traditional methods. The inhibitory activity of the meju extract on dietary lipid digestion appears to be more closely associated with aglycone forms of phenolic compounds such as free isoflavones than with glycosides, since meju samples with higher total phenolic or free isoflavone content showed the stronger inhibition against pancreatic lipase. Furthermore, the data suggest that meju made using the standardized method, which contains higher levels of total isoflavones relative to traditionally prepared meju, could effectively suppress digestion of dietary lipids and therefore have the potential to help ameliorate hyperlipidemia and obesity.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.11a
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• pp.97-99
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• 2000

Considerable beneficial effects on osteoporosis from soy intake in postmenopausal women are being reported (Murkies et al.1998, Arjmandi et al. 1996). Isoflavones(IF), one of phytoestrogenic substances in the soybean, have been suggested for the effect. Our preliminary study showed that even the young chicks fed IF-rich diet tended to have higher bone ash content than those fed IF-poor diet. IF have been reported to decrease bone ash content than those fed IF-poor diet, IF have been reported to decrease bone loss by reducing bone resorption. Soybean meal has been one of the most important protein sources in poultry diets. We assume that the IF intake through dietary soybean meal could give meaningful influences on the birds. This study was carried out to determine effects of dietary IF from soybean sources on bone development in young chicks. Soy protein concentrate (SPC, IF-poor)and an IF concentrate(Phyto-Nutramin) were formulated together with purified-type ingredients to provide three different levels(25, 240 and 480 mg/kg) of total IF. Control diet(240 mg/kg) was prepared with isolated soyprotein(ISP, IF-rich). The diets were fed to 96, 3-day old, layer-type, male chicks, divided into 4 treatments with 3 replications for 3 weeks. Chicks fed the ISP diet had better gain/feed ratios than fed the SPC diets. Birds fed the diets with higher levels of IF tended to show higher values in serum total and ionized Ca% and tibial bone density, length % ash, stiffness and strain. This trend however, appeared less significant at the end of third week. No noticeable differences in sizes of comb and testicle and serum alkaline phosphatase activities were observed among the dietary groups. These results suggest that dietary isoflavones from soybean sources could be associated with chemical composition and physical properties of bone in sizes of comb and testicle and serum alkaline phosphatase activities were observed among the dietary groups. These results suggest that dietary isoflavones from soybean sources could be associated with chemical composition and physical properties of bone in young chicks.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.177-179
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• 2011

A new soybean cultivar 'Daewang' was released by Agricultural Research & Extension Services, Gangwon Province in 2008. The Goals of breeding the variety was for large seed size, high yield, lodging tolerance and resistance to diseases such as soybean mosaic virus (SMV) and bacterial pustule. 'Daewang' was derived from the cross of GWS91, which has yellow seed coat, large seed size and late maturity, and 'Seokryang-putkong', which has large seed size and early maturity. The preliminary, advanced and regional yield trials for evaluation and selection were carried out from 2002 to 2007. It has a determinate growth habit with purple flower, yellow seed coat, yellow hilum and large seed weight (33.6 g per 100 seeds). The maturity date of 'Daewang' is 16 days later than the 'Taekwang'. It has a high content of total isoflavone ($1,851{\mu}g/g$). The average yield of 'Daewang' was 2.68 MT/ha in the regional yield trials (RYT) carried out in four locations in Gangwon province from 2004 to 2007 which was 4 percent higher than the check cultivar 'Taekwang'.

• Korean Journal of Agricultural and Forest Meteorology
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• v.25 no.4
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• pp.326-336
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• 2023

Growth and seed productivity of black soybean (cv. Cheongja-3ho) sown on four different dates were investigated in paddy fields in the southern region to cope with climate change, trends in consumption of soy foods, and the spread of double cropping region. Sowing date of black soybean showed a significant correlation with above-ground growth, seed yield, useful components, etc. When sown in May, the above-ground part was plentiful, while seed yield significantly decreased. On the other hand, when sown in June and July, reproductive growth was vigorous resulting in high seed yield, exceeding 200 kg/10a, and pod injury and seed coat cracking were reduced. Furtherm ore, the isoflavone content of seed increased significantly as the sowing date was delayed. These results suggests that sowing from early June to early July is appropriate. Nevertheless, late June sowing oppears the m ost appropriate for black soybeans in the southern paddy fields, in order to avoid a risk of overlapping with sowing dates of winter crops in the double cropping.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1629-1637
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• 2013

The properties of non-GM soybeans with lipoxygenase (LOX) free genotypes, such as Gaechuck#1 (black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong (yellow, LOX1,2,3-free), were compared to Taekwangkong (yellow, LOX1,2,3-present) as control. Length and weight of soybeans were significantly longer in Gaechuck#1, but LOX free genotypes of yellow beans was smaller than Taekwangkong, in terms the size and weight. After soaking for 12 hr, increased ratios of soybean weight were 217.07~226.55%, and they were significantly higher in Gaechuck#2. The total color difference (${\Delta}E$) to Taekwangkong was the highest in Gaechuck#1, but another yellow soybean were similar. Crude lipids content was significantly higher in Taekwangkong (17.30%), and these LOX free genotypes (13.71~14.66%) did not show significant difference. Crude protein contents were significantly higher in Gaechuck#1 (34.79%) compared to the other soybeans (32.93~33.47%). Contents of glutamic acid among the detected composition amino acid were highest, and its total contents were highest in Gaechuck#1 (32.42 g/100 g), and the total content of Gaechuck#2 was similar to Taekwangkong. Contents of total isoflavone were higher in LOX free genotypes than Taekwangkong, especially significantly higher in Gaechuck#1 (1672.54 ${\mu}g/g$). Contents of total phenol were highest in Gaechuck#1 (276.91 mg/100 g), and flavonoids content of Gaechuck#1 (26.93 mg/100 g) was 2.6~2.8 times higher than the other samples. DPPH, ABTS radical scavenging activities and reducing power were significantly higher in Gaechuck#1. The yield of soybean curd from tested samples was the highest in Gaechuck#2. Gaechuck#2 as LOX free genotypes was similar to Taekwangkong with regard to physicochemical properties and antioxidant activities. Therefore, we propose that Gaechuck#2 is a more suitable genotype for soybean curd products.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.475-482
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• 2006

The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin $B_2$ content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1727-1735
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• 2013

This study is carried out to investigate the analysis of nutrition and antioxidants of soybean Chungkukjang powder (SCP), Yak-Kong Chungkukjang powder (YCP) and Yak-Kong Chungkukjang powder added black foods (YCBP) for the management of Alzheimer's disease. The water content of YCBP was higher than that of SCP and YCP. The soluble and crude protein contents of YCP were the highest among three Chungkukjang powders. In SCP, YCP and YCBP, the ratios of unsaturated and saturated fatty acids were 5.17, 5.76, and 5.78, respectively. The mineral content of SCP was higher than that of YCP and YCBP. Antioxidants analysis showed that the content of diadzein was the highest in YCP and genistein, and anthocyanin contents were higher than the others in YCBP. In conclusion, YCP and YCBP had higher contents than SCP in soluble and crude proteins, and unsaturated fatty acids, which are needed for composition and function of the brain tissue. Also, it was found that the contents of diadzein, genistein and anthocyanin with outstanding antioxidative ability were high. Thus, this study suggests that Chungkukjang powder, which is made with Yak-Kong, black sesame, black rice and sea tangle, can be utilized for in vivo experiment for the control of oxidative stress, reported as cause and therapy for Alzheimer's Disease.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.104-118
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• 2009

This study was carried out to classify Korean soybean varieties base on maturity group (MG) and to find character relationships according to planting date for high quality soybean seed production adapted to early season cultivation environment of Miryang. Results of maturity grouping of Korean soybean varieties showed that Keunol (3 cultivars), belonged to Group 0; Seonnok and Danmi in Group II, Shinrok in Group III, Seonyu (17 cultivars), in Group IV, Taekwang (44 cultivars) in Group V, Daewon (25 cultivars) in Group VI, and Kwangdu and Keumdu in Group VII. Agronomic characteristics of 100 soybean varieties were compared based on MG, cultivation year and seeding date. Soybean varieties belonging to the MG $VI{\sim}VII$ showed longer days to flowering and growth period, high lodging density and higher yield. Seed quality analysis revealed that as maturity was delayed, seed weight becomes heavier while seed cracks become abundant. In addition, occurrence of purple seed and phomopsis were higher in MG $0{\sim}III$. Protein content was higher in MG $0{\sim}III$, and isoflavone content was higher as maturity was delayed. On the other hand, lipid content was generally similar across MGs. Correlation analysis of major agronomic characters showed positive relationships between days to flowering and growth days, seed weight and lodging in MG $IV{\sim}V$, seed crack and growth days in MG $0{\sim}III$, seed crack and days to flowering in MG $IV{\sim}V$ and MG $VI{\sim}VII$, seed crack and lodging in MG $IV{\sim}V$ and MG $VI{\sim}VII$, seed crack and seed weight in MG $IV{\sim}V$ and MG $VI{\sim}VII$, purple seed and growth days in MG $IV{\sim}V$, purple seed and seed weight in MG $VI{\sim}VII$, phomopsis and growth days in MG $IV{\sim}V$ and MG $VI{\sim}VII$, and phomopsis and purple seed in MG $IV{\sim}V$ and MG $VI{\sim}VII$. In contrast, a negative relationship was observed between seed weight and lodging in MG $0{\sim}III$. Correlating yield and major characters revealed negative relationships between days to flowering and growth days in MG $0{\sim}III$ and MG $IV{\sim}V$, whereas positive relationships were obtained on MG $VI{\sim}VII$ seeded on April 30. Lodging, seed weight and seed crack were all negatively correlated with yield in the MG $IV{\sim}V$ and MG $VI{\sim}VII$. Soybean cultivars identified as adaptable to early season planting for production of high quality soy curd and fermented soybean paste were Seonyu, Kwangdu, and Soho while those suited for the manufacture of soybean sprouts were Sobaeknanul, Kwangan, Sowon, and Bosuk. Geomjeong 2 chosen as best for mixing with rice.