• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.298-309
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• 2005

As the population of the elderly grows, the prevalence of osteoporosis and its related fractures will increase in both men and women. The etiology, preventive and curative strategies of male osteoporosis are relatively unknown and understudied in comparison with those of female osteoporosis. Even currently approved therapies, e.g. bisphophonates, parathyroid hormone, and testosterone for male osteoporosis are in need of further investigation to test their safety and efficacy. Isoflavones which are found in soy have been shown to positively affect bone by stimulating bone formation while concurrently slowing down bone resorption. These observations mainly come from studies that have employed women or female animal models of osteoporosis. Therefore, there is a need to explore the role of soy and its isoflavones in preventing bone loss or rebuilding bone utilizing men or animal models of .male osteoporosis. From the review of existing literature it is too early to state the extent to which men with osteoporosis can benefit from consumption of soy or its isoflavones. In this review, the efficacy of soy and its isoflavones as alternative and/or adjunctive treatment for male osteoporosis will be discussed.

• 한국식생활문화학회지
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• 제30권1호
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• pp.86-96
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• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

• 한국식품과학회지
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• 제38권2호
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• pp.209-214
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• 2006

본 연구에서는 $20^{\circ}C$에서 24시간 발아시킨 콩의 분말을 라면에첨가하였을 때 발아콩분말의 첨가가 라면의 isoflavone의 함량과 무게와 부피, 라면의 색과 텍스쳐 등 물리적 특성에 미치는 영향을 조사하였다. 발아콩분말은 16%까지 첨가하고 라면을 제조하였을 때 라면의 isoflavone 함량은 라면제조 전의 복합분말에 비해 증가하였다. 라면을 끓였을 때 조리라면의 무게 및 부피증가율은 발아콩분말의 첨가량이 많아질수록 증가하였으며 조리액의 탁도도 증가하였다. 또한 색은 L값이 감소하고 a값은 (-)값에서 (+)값으로 변하고 b값은 증가하였다. 또한 텍스쳐 특성 중 발아콩분말의 첨가량이 많아질수록 max weight의 값은 감소하였다. 밀가루라면을 기준 시료로 한 발아콩분말 첨가 라면의 관능적 특성을 다시료 비교법으로 검사한 결과 황갈색과 고소한 향미가 증가하였고, 기호도 검사에서는 발아콩분말의 첨가량 8%까지가 적절하다고 평가되었다.

• 한국식품영양과학회지
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• 제38권5호
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• pp.644-648
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• 2009

Bacillus subtilis로 발효한 두유의 암세포 증식 저해 효과를 알아보기 위하여 AGS 인체 위암 세포를 이용하여 실험을 수행하였다. 두유와 발효두유 모두 암세포 성장 저해 효과가 나타났으며, 발효두유에서 그 효과가 더욱 증진되었다. 이러한 결과는 apoptosis에 의해 암세포 증식이 저해된 것으로 사료되며 DAPI staining을 통해 뚜렷한 apoptotic body를 관찰할 수 있었다. 발효두유를 처리한 암세포에서 apoptosis를 유발하는 인자인 bcl-2의 발현은 감소하고, 억제하는 인자인 bax의 발현은 발효하지 않은 두유보다 상대적으로 증가하였다. 또한 종양억제 유전자인 p53과 p21의 발현 역시 발효하지 않은 두유보다 발효두유에서 더 증가되었다. 따라서 발효두유의 항암 효과는 이들 유전자의 발현을 조절하여 유도된 apoptosis에 의한 것으로 보이며, 발효두유와 발효하지 않은 두유의 항암효과의 차이는 발효 균주와 발효과정중 생성된 여러 가지 발효산물들이 암세포 성장 억제에 영향을 끼친 것으로 생각된다.

• 한국식품조리과학회지
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• 제14권1호
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Journal of Menopausal Medicine
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• 제24권3호
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• pp.176-182
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• 2018

Objectives: Menopause is associated with adverse metabolic changes in plasma lipoprotein and inflammation markers. Estrogens have beneficial effects on lipid metabolism and inflammation. Isoflavones (ISO) have structurally similar to estradiol. Our objective was analize the effect of soy-ISO on serum lipid and inflammatory markers (sP-selectin and sCD40L) in postmenopausal women. Methods: A 12-week randomized, double-blind, placebo-controlled intervention with soy-ISO (50 mg, twice daily) was conducted in 35 healthy postmenopausal women (55-72 years old). The women were divided in 2 groups: 20 were allocated to soy-ISO, and 15 to a placebo group. Results: The changes of total cholesterol (TC), triglycerides, low-density lipoproteins-cholesterol (LDL-C), high-density lipoprotein-cholesterol, Apo-A1, sP-selectin and sCD40L in 2 groups before and after 12-week treatment showed no statistical significance. In subgroup analysis, soy-ISO supplementation significantly decreased the levels of TC, LDL-C and sCD40L in women under 65 years old, and with null effects on serum lipid and inflammation markers in women over 65 years old. Conclusions: Soy-ISO did not significantly favorable effects on the lipid profile and inflammatory markers in postmenopausal women. However, in women under 65 years of age, soy-ISO significantly decreased the TC, LDL-C and sCD40L, whereas, no effects on lipid profile and inflammation markers in women over 65 years old were observed.

• Nutritional Sciences
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• 제8권1호
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• pp.16-22
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• 2005

The present study examined the effects of cyclooxygenase-2 (COX-2) inhibitor celecoxib or soy-isoflavones in the presence of estrogen on apoptosis related gene expression, COX-2 and mapkinase in 48-week old female rats. Expressions of bel-2 and bax proteins, which are known to be involved in the regulation of apoptosis, were investigated in mammary glands and heart tissues. The elevated expression of bel-2 expression was observed in mammary glands of celecoxib supplemented rats as well as soy-isoflavones. The mammary glands bel-2/bax ratio was found to be higher in celecoxib or soy-isoflavones supplemented rats. However, in heart tissues, expression of bel-2 and bax was in the order of control, celecoxib and soy-isoflavones. The up-regulation of COX-2 was observed in celecoxib or soy-isoflavones in mammary glands. 'The similar trend was not displayed with the mapkinase expression. In heart tissues, the down-regulation of COX-2 as well as mapkinase was observed in celecoxib or soy-isoflavones supplemented rats. Soy-isoflavones and celecoxib both had a similar regulatory pattern of bel-2, bax and COX-2 in mammary glands, and in heart tissues, only COX-2 exhibited a similar down-regulatory properly. These findings revealed that in estrogen sufficient state, celecoxib and soy-isoflavones might not exhibit proapoptotic potential or COX-2 inhibition in normal mammary glands.

• Nutrition Research and Practice
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• 제3권2호
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• pp.149-155
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• 2009

In this study, we investigated the heat effect of digestion-resistant fraction (RF) from soybean on retarding bile acid transport in vitro. The RFs from soybean retarded bile acid transport. A raw, unheated RF of soybean (RRF-SOY) was significantly more effective than the heated RF of soybean (HRF-SOY). The RS1 which physically trapped in milled grains and inaccessible to digestive enzyme after 18 hrs incubation level of content in RRF-SOY was found to be as high as 24.1% and after heating the RS1 of HRF-SOY was significantly reduced to 16.8%. The X-ray diffraction pattern of RF from soybean was altered after heat treatment. The RFs from soybean were characterized by peak at diffraction angles of $12.0^{\circ}$ and $20.0^{\circ}$ corresponding to RS content. Cellulose contents of RRF-SOY was 5% higher than that of HRF-SOY and pentosan contents of RRF-SOY was 5% higher than that of HRF-SOY, too. Whereas the hemicellulose content of RRF-SOY was 13% lower than HRF-SOY.

• 한국식품조리과학회지
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• 제31권5호
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• pp.588-595
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• 2015

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다.