• Asian-Australasian Journal of Animal Sciences
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• v.11 no.2
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• pp.201-207
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• 1998

One growth trial and one digestibility trial were conducted to evaluate the nutritional value of HP300, a commercially processed soybean meal product for weanling pigs. Dried whey, fish meal and/or full fat extruded soybeans (FFES) as well as portions of soybean meal (SBM) were replaced with HP300 in weanling pig diets. The objectives were to investigate the effects of HP300 on growth performance, digestibility, ileal amino acid digestibility and blood amino acid concentration in weanling pigs. One hundred and twenty crossbred $(Duroc{\times}Beijing\;Black{\times}Landrace)$ pigs weaned at 28 days of age were used in the growth trial. The pigs were randomly allocated to five treatments, with three pens per treatment and eight pigs per pen. The trial duration was 28 days. The control (CTRL) diet contained no HP300; in treatments 2, 3 and 4, dried whey and fish meal were replaced by 3.0%, 7.5% and 10.5% HP300; in treatment 5, full fat extruded soybeans were replaced by 10.5% HP300 plus soybean oil to attain the same metabolic energy content as FFES. Five T-cannulated barrows were used in a digestibility trial with a $5{\times}5$ Latin square design to determine nitrogen retention and amino acid ileal digestibility of HP300 used alone or mixed with other ingredients. The results indicated that replacement of dried whey, fish meal, full fat extruded soybeans and a part of the soybean meal with HP300 in piglet diets improved average daily gain and feed conversion ratio (p < 0.05). There was a trend toward improved DM, crude protein and amino acid ileal digestibilities and improved protein and amino acid ileal digestibilities and improved protein net availability with the use of HP300 in swine diets.

• BMB Reports
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• v.37 no.5
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• pp.618-624
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• 2004

All members of R. glutinosa show the unique characteristic of intrinsic tolerance to paraquat (PQ). Antioxidant enzymes have been proposed to be the primary mechanism of PQ resistance in several plant species. Therefore, the antioxidant enzyme systems of R. glutinosa were evaluated by comparatively analyzing cellular antioxidant enzyme levels, and their responses of oxidative stresses and hormones. The levels of ascorbate peroxidase (APX), glutathione reductase (GR), non-specific peroxidase (POX), and superoxide dismutase (SOD) were 7.3-, 4.9-, 2.7- and 1.6-fold higher in PQ-tolerant R. glutinosa than in PQ-susceptible soybeans. However, the activity of catalase (CAT) was about 12-fold higher in the soybeans. The activities of antioxidant enzymes reduced after PQ treatment in the two species, with the exception of POX and SOD in R. glutinosa, which increased by about 40%. Interestingly, the activities of APX, SOD and POX in R. glutinosa, relative to those in soybeans, were further increased by 49, 67 and 93% after PQ treatment. The considerably higher intrinsic levels, and increases in the relative activities of antioxidant enzymes in R. glutinosa under oxidative stress support the possible role of these enzymes in the PQ tolerance of R. glutinosa. However, the relatively lower levels of SOD versus PQ tolerance, and the mixed responses of antioxidant enzymes to stresses and hormones, suggest a possible alternative mechanism(s) for PQ tolerance in R. glutinosa.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• The Korean Journal of Community Living Science
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• v.18 no.3
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.4
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• pp.265-270
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• 1993

The symbiotic dynamics of Bradyrhiwbium japonicum YCK strains indigenous to Korean soils were investigated accordingly to their competitive conditions for nodulation. For this experiment the single strain inoculants of YCK strains and the mixed inoculants of one YCK strain and one USDA strain were applied to Korean Jangbaekkong and American Clark soybeans at mollisol soils(Torroxic Haplustoll, pH 6.8). The results were summarized as follows : 1. The symbiotic effectiveness of B. japonicum YCK strains was increased on the average of nitrogen accumulation by mixing with USDA strains, especially with strain USDA 110. 2. The effectiveness of each mixed inoculant was affected by soybean cultivar. 3. YCK strains occupied on the average of 83 and 86 % of the nodules against strain USDA 110 on Jangbaekkong and Clark soybeans, respectitvely. 4. The most effective strain among three YCK strains was strain YCK 213 as a single inoculant and was strain YCK 141 as a mixed inoculant with USDA strains. 5. The mixed inoculants of YCK strains and strain USDA 123 showed antagonism for nodulation.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.115-121
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• 2013

We examined the characteristics of food allergy prevalence and suggested the basis of dietary guidelines for patients with food allergies and atopic dermatitis. A total of 2,417 patients were enrolled in this study. Each subject underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. A double-blind, placebo-controlled food challenge was conducted using milk, eggs, wheat, and soybeans, and an oral food challenge was performed using beef, pork, and chicken. Food allergy prevalence was found among 50.7% in patients with atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and beef = 9.2%. The total number of reactions to different food items in each patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 reactions, respectively. The most commonly seen combination in patients with two food allergies was eggs and milk. The clinical severity of the reactions observed in the challenge test, in the order of most to least severe, were wheat, beef, soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 3.0-72 hrs for chicken. In our study, we examined the characteristics of seven popular foods. It will be necessary, however, to study a broader range of foods for the establishment of a dietary guideline. Our results suggest that it may be helpful to identify food allergies in order to improve symptoms in patients with atopic dermatitis.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.800-809
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• 2011

The objective of this study was to investigate the effects of different ratios of corn silage (CS): alfalfa hay (AH), and extruded soybeans (ESB) on milk yield, milk composition, blood metabolites, and fatty acids in milk fat and plasma. Ninety multiparous Holstein cows were arranged in a randomized block design experiment which lasted 14 weeks. Treatments were arranged as a $3{\times}3$ factorial with 0%, 5% or 10% ESB (dry matter basis) and three forage treatments: I) 30% CS, 10% AH and 10% Leymus chinense hay (LC); ii) 20% corn silage, 20% alfalfa hay and 10% LC; iii) 10% CS, 30% AH and 10% LC. Cows were allowed to consume a total mixed ration ad libitum. There was no change of dry matter intake when cows were fed the experimental diets. As more AH was added to the diets, milk yield, milk protein content and yield, and trans9, cis11-conjugated linoleic acids (CLA) concentrations in milk fat and plasma increased. When ESB were supplemented to the diets, milk yield, and trans9, cis11-CLA concentration in milk fat and plasma increased. When 10% ESB was added to the diet containing 30% AH the trans9, cis11-CLA content (1.46 g/100 g of total fatty acids) in milk was the highest among all treatments. These results suggests that AH could replace part of a CS diet and be a good forage source of diet for dairy cows to improve milk yield and milk composition. Meanwhile, ESB could be included in the diet with high AH to improve production performance of dairy cows.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.106-106
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• 2017

The soybean [Glycine max (L.) Merr.] is one of the most important crop resources worldwide as food and forage. It is also important and valuable that to hold crop resources to have high genetic diversities. Recently, a core collection has been constructed in many plants to preserve the genetic resources of various plants. A core collection is small population to represent the genetic diversity of the total collection, and is of strategic importance as they allow the use of a small part of a germplasm collection that is representative of the total collection. Here, we developed the core collection consisting of 816 accessions by using approximately 180,000 (180K) single nucleotide polymorphisms (SNPs) developed in previous study. In addition, we performed genetic diversity and population structure analysis to construct the core collection from entire 4,392 collections. there were excluded sample call rates less than 93% and duplicated samples more than 99.9% according to genotype analysis using 180K SNPs from entire collections. Furthermore, we were also excluded natural hybrid resources which Glycine max and Glycine soja are mixed in half through population structure analysis. As a result, we are constructed the core collection of genetic diversity that reflects 99% of the entire collections, including 430 cultivated soybeans (Glycine max) and 386 wild soybeans (Glycine soja). The core collection developed in this study should be to provide useful materials for both soybean breeding programs and genome-wide association studies.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.32-38
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• 1996

Effects of microwave heating on the content of phytic acid and phosphorus of soaked soybean were investigated. Phytic acid content of Danwon, Marly and Amsoy cultivars were found to be 19.19 mg, 18.38 mg, and 16.73 mg/g defatted soybean respectively. Inorganic phosphorus content of soybeans was significantly increased during microwave heating, while phytic acid and phytate phosphorus was gradually decreased. Microwave heating was more effective than autoclaving in reducing the phytate contents. It was also found that microwave heating to soybean of low moisture content was more effective than that of high moisture content for decreasing the phytic acid content. Soaking in 2.5% sodium chloride, 2% sodium bicarbonate, and mixed salt solution for 12 hrs was not effective on reducing the contents of phytic acid and phytate phosphorus, but microwave-heating after soaking in above solutions greatly decreased the contents of phytic acid and phytate phosphorus, whereas significantly increased inorganic phosphorus of soybeans.