• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.163-166
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• 1999

Previously, the methanolic extract of Paeonia lactiflora seeds was shown to have strong ingibitory activity against soybean liposygenase (SLO). Four phenolic compounds were isolated from the seeds by solvent fractionation Sephadex LJ-20 column chromatography and preparative HPLC, and three of them showed strong SLO inhibitio and were characterized as trans-resveratrol, $\varepsilon$-viniferin and luteolin by UV, IR, 1H-NMR, 13C-NMR and MS spectrometry. trans-Resveratrol (IC50=1.02$\mu$M), $\varepsilon$-viniferin (IC50=0.81$\mu$M) and luteolin (IC50=10.01$\mu$M), first found in the above seeds, exhibited a potent SLO inhibitory activity although their activity was lower than that of a well-known lipoxygenase inhibitor, nordihydroguaiaretic acid (NDGA) (IC50=0.57$\mu$M). These results suggest that Paenia lactiflora seeds, now an unused plant seed, may be developed into useful sources of anti-inflammatory drugs.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.117-117
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• 2020

• Journal of agriculture & life science
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• v.46 no.5
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• pp.111-125
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• 2012

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.315-319
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• 1998

Previously, the methanolic extract of Paeonia moutan seeds was found to potently inhibit soybean lipoxy-genase (SLO). Hence to isolate SLO inhibitor, the defattd methaniolic extract of the seeds was consecutively partitioned wiht ether, ethyl acetate,n-butanol ,adn water. The ether souble fraction showing strong inhibitory activity against SLO was further fractionated into a strongly acidic, a weakly acidic, and a neutral fractions. The strongly acidic components of the ether extract were successively subjected to chromatography on a silica gel, Sephadex LH-20, and preparative HPLC. Four phenolic compounds were isolated , and twio of them showing a strong SLO inhibition activity were identified as luteolin (IC50=2.32$\mu\textrm{g}$/ml) and 5,6,4'-trihydroxy-7,3'- dimethoxylflavone (IC50=0.31$\mu\textrm{g}$/ml) by UV, IR, 1H-& 13C-NMR, and MS spectroscopy. In addition, two flavonoids showed significantly antioxidative activity as strong as that of of $\alpha$-tocopherol (p<0.05) in the autoxidation system of linoleic acid. These results suggest that luteolin and 5,6,4'-trihydroxy-7,3'-dimethoxy-flavone may be used as a potential source of anti-inflammatory agents with antioxidative activity.

• Journal of Life Science
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• v.33 no.8
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• pp.632-638
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• 2023

A soybean cultivar with a green seed coat and cotyledon contains high levels of lutein, which is beneficial for eye health. Plus, antinutritional components such as lipoxygenase, Kunitz trypsin inhibitor (KTI), lectin and stachyose exist in the mature seed. The genetic elimination of these antinutritional factors is a necessary step in green soybean breeding. This research was conducted to improve a new green soybean line with the green cotyledon and tetra null genotype (lox1lox2lox3tilers2) in terms of lipoxygenase, KTI, lectin and stachyose. We used five germplasms to develop a breeding population. A total of 69 F₂ seeds were obtained from the cross of parent 1 and parent 2, and from those, 21 F₂ seeds were selected that had the green seed coat color, and which were free of lectin protein. Next, four F₂ plants with the green seed coat and tetra null genotype were selected from the breeding population derived from four genotypes. The absence of lipoxygenase, KTI and lectin proteins was confirmed in the F₅ strain. The breeding line has a green seed coat, green cotyledon and white hilum color. The 100-seed weight and stachyose content for the breeding line were 30.7 g and 2.40 g/kg, respectively. The line selected in this study could be used as a cultivar or parent to improve colored soybean cultivars through the removal of antinutritional components such as lip- oxygenase, KTI, lectin and stachyose.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.114-120
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• 2023

Soybean is the one of the most important crops for providing quality vegetable protein to umans and livestock. Soybean cultivars with a brown seed coat have a wide range of antioxidant benefits because of the flavonoid components. However, they also contain lectin, 7S α′ subunit, lipoxygenase, and Kunitz trypsin inhibitor (KTI) proteins that can be allergenic and digestive inhibitors and reduce processing aptitude. Genetic removal of these four proteins is necessary in soybean breeding. Therefore, this study was conducted to select a new line with brown seed coat, green cotyledon, and tetra-null genotype (lecgy1lox1lox2lox3ti) for lectin, 7S α′ subunit, lipoxygenase, and KTI proteins in the mature seed. Five germplasms were used to create breeding population. From a total of 58 F₂ plants, F₂ plants with lele genotype were selected using a DNA marker, and F₃ seeds with a brown seed coat, green cotyledon, and the absence of 7S α′ subunit protein were selected. Three lines (S1, S2, and S3) were developed. Genetic absence of lectin, 7S α′ subunit, lipoxygenase, and KTI proteins was confirmed in F₆ seeds of the three lines, which had a brown seed coat, green cotyledons, and a white hilum. The 100 seed weights of the three lines were 26.4-30.9 g, which were lower than 36 g of the check cultivar - 'Chungja#3'. The new S2 line with 30.9 g hundred seed weight can be used as a parent to improve colored soybean cultivars without antinutritional factors such as lectin, 7S α′ subunit, lipoxygenase, and KTI proteins.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.101-107
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• 1983

The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to $309.4{\mu}g/100g$ dry-matter, relative nutritive value from 78.66 to 94.59% and available lysine from 6.56 to 7.38 mg/gN, respectively. During fermentation, the activities of protease and lipase increased, while lipoxygenase and trypsin inhibitor activity decreased markedly. The capacity of water sorption of fermented soybean flour was increased with progress of proteolysis during fermentation. The cookie and noodle prepared with 20:80 mixture of fermented soybean flour and wheat flour were in the 'like' category, but it was desirable to neutralize the sour taste produced by fermentation. Among five kinds of products prepared from the fermented soybean flour pan cake was liked most by rural consumers.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.111.2-112
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• 2003

A total of 20 extracts derived from different plant family commonly used in Indonesian traditional inflammation medicine were screened for their inhibitory effect on soybean lipoxygenase (SBL) and hyaluronidase (HAse) activity. Three methanol extracts, the bark of Cinnamomum burmanni (CB), the leaves of Piper betel (PB), and fruit of Barringtonia acutangula (BA) were found to have high inhibitory effects, whereas the methanol extract of the leaves of Mimusops elengi (ME) have medium inhibitory effect. The IC50 of CB, PB, BA and ME were found to be 21.7, 16.9, 39.1 and 62.8 g/$m\ell$, respectively. Among the tested extracts, only CB inhibited HAse (IC50 = 27g/$m\ell$). CB was successively fractionated with n-hexane, ethyl acetate, butanol and water. The EtOAc fraction having the strongest activity was fractionated and some compounds were isolated and purified by a preparative HPLC(Develosil ODS-HG-5 column). Coumarin and 2-hydroxy cinnamaldehyde. were identified through the analyses of UV-Vis absorption 1H-NMR, 13C-NMR and FAB+-MS spectra.