• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.189-195
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• 2002

Soybean sprout trails were evaluated for soybeans for sprout (Glycine max) and wild soybeans (Glycine soja). Soybeans for sprout are characterized with small seed size of 10-14 grams per 100 seeds and are traditionally used only for producing sprouts. No difference was observed in hypocotyl length and sprout yield between two types of soybean. (However total length, hypocotyl hypocotyl, body weight, and the rate of good quality were greater in soybeans for sprout.) Number of lateral roots and root length were greater in wild soybeans. Contents of crude oil, oleic acid, and sucrose were higher in soybean for sprout, while that of protein and linoleic acid were higher in wild soybeans. There was no difference in sprout isoflavone content. Out of 17 amino acids analyzed, 10 amino acids such as aspartic acid, lysine, and arginine. etc. showed significantly Higher content in wild soybeans. Hypocotyl color of sprouts estimated by color meter based on the degree of L(brightness), a(red), and b(yellow) values were better in wild soybeans than soybean for sprout.

• Journal of Environmental Health Sciences
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• v.33 no.3
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• pp.195-201
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• 2007

The objective of present study was to examine the composition of functional components (isoflavones, phytic acid, and saponin) in hypocotyls and cotyledons of six traditional Korean soybeans, namely Cheongtae, Seoritae, Jinjoori, Subaktae, Yutae, and Huktae. Three 'family' of isoflavones, as four chemical structures were present in hypocotyls and cotyledons of six soybean cultivars: the aglycones genistein, daidzein, and glycitein; the glycosides genistin, daidzin, and glycitin; the acetylglycosides 6"-O-acetylgenistin, 6"-O-acetyldaidzin, and 6"-O-acetylglycitin; and the malonylglycosides 6"-O-malonylgenistin, 6"-O-malonyldaidzin, and 6"-O-malonylglycitin. Isoflavone contents of hypocotyls and cotyledons differed among the cultivars, and glucosides and malonylglucosides accounted for more than 90% of the total phytoestrogens, with the remaining $1\sim7%$ taken up by aglycones. Concentrations of isoflavones in cotyledons were approximately about $10\sim20%$ of respective hypocotyls. Contents of phytic acids in hypocotyls and cotyledons of the selected soybean cultivars were $1.21\sim1.70%$ and $2.59\sim3.01%$, respectively. Hypocotyls of Seoritae showed the lowest content of phytic acid with 1.21%, while cotyledons of Cheongtae showed the highest content with 3.01%. The sapogenol concentrations ranged from $13.58mg/100g\sim20.82mg/100g$ for hypocotyls and $0.95mg/100g\sim2.55mg/100g$ for cotyledons showing that concentrations of saponin are $7\sim10$ times higher in hypocotyls than in cotyledons of respective soybeans. For both hypocotyls and cotyledons the sapogenol A were present in higher concentrations than soyasapogenol B.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.3
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• pp.255-264
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• 2022

The active ingredients of Napttegi Kong(GML, Glycine max landrace), a type of native rare soybeans, were identified, and an ultrasonic extraction method was introduced as an eco-friendly extraction method. Through the component analysis of the Napttegi Kong extract, the epicatechin, which was not found in conventional soybeans, was identified. For effective extraction using ultrasonic, the main extraction conditions were optimized using the response surface analysis method. Through the Box-Behnken design process, 15 experiments were conducted with the extraction temperature, the ratio of extraction solvent/solution, and extraction time as key independent variables. A quadratic regression equation for the two dependent variables, epicatechin content and total isoflavone content, was derived, and the coefficients of determination were found to be high as R² = 0.9939 and R² = 0.9844, respectively, confirming that the correlation showed high significance. The extraction conditions satisfying the maximum expectations of these two dependent variables were predicted. to be 40.4℃ of extraction temperature, 19.3 times of extraction solvent/solution, and 91 sec of extraction time. The expected value and the actual experimental value of the epikatechin content and the total isoflavone content were similar, so it was confirmed that this experimental method is a highly reliable optimization model.

• Food Science and Preservation
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• v.22 no.4
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• pp.535-544
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• 2015

This study was conducted to investigate the changes of isoflavone composition (glycoside and bio-active aglycone) in Cheonggukjang and to evaluate its quality characteristics depending on different soybean cultivars (Daewon, Daepoong, Wooram, Hwangkeumol and Saedanback). The bioactivity of Cheonggukjang was enhanced during fermentation at $37^{\circ}C$ for 48 h. Activities of ${\alpha}$-amylase, protease, and cellulase increased significantly after 48 h fermentation (p<0.05). In addition, amino-type nitrogen and reducing sugar contents in Cheonggukjang fermented with B. subtilis increased significantly after 48 h fermentation (p<0.05). Among the isoflavones, the content of $\beta$-glucosides and acetyl-glucosides decreased, while aglycone content increased during fermentation. Especially, Cheonggukjang fermented with Daepoong cultivars showed the greatest increase in daidzein, genistein and glycitein contents. After 48 h fermentation, the contents of daidzein, genistein and glycitein in the Cheonggukjang fermented with Daepoong cultivars increased significantly up to $503.65{\pm}2.76$, $111.40{\pm}0.42$, and $633.95{\pm}6.01{\mu}g/g$ (p<0.05), respectively. Total aerobic and anaerobic cell counts increased with increase in fermentation time. Therefore, it would be beneficial for the food industry if components of Cheonggukjang could be separated and used to develop functional products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1260-1266
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• 2006

Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated soybean powder increased the weight, but decreased the height, volume and specific loaf volume of bread. The incorporation of germinated soybean powder lowered the lightness and yellowness of bread crust. Textural profile analysis showed that hardness, springiness, gumminess and brittleness increased with the increase of germinated soybean powder level, but no significant differences were observed in cohesiveness. Total isoflavone contents of bread increased after baking, and the increase of aglycones was particularly noted. From the results of sensory evaluation, recommended addition level for germinated soybean powder was considered to be 8% or less.

• Microbiology and Biotechnology Letters
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• v.47 no.1
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• pp.64-68
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• 2019

To utilize soybean leaf, which is a waste product in soybean production, as a value-added food material, this study aimed to investgate the extraction efficiency of isoflavone from soybean leaf and to characterize physicochemical properties of the extract. Maximum isoflavone content of $59.74{\pm}4.54mg/l$ was obtained from soybean leaf extracted at $90^{\circ}C$ for 12 h. DPPH (1,1-diphenyl-2-pricylhydrazyl) radical-scavenging activity and total polyphenol contents reached maximum levels of $67.26{\pm}3.64%$ and $1,688.68{\pm}97.37{\mu}g/ml$ chlorogenic acid equivalent, respectively. Based on the contents of isoflavone and total polyphenol, and DPPH radical-scavenging activity, optimum extraction conditions for soybean leaf using water as solvent were $90^{\circ}C$ and 12 h.

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

• Korean Journal of Environmental Agriculture
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• v.29 no.2
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• pp.129-137
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• 2010

This experiment was conducted to investigate the variation of anthocyanin, and isoflavone contents in five cultivars and two lines of Korean domestic black soybeans grown at different latitudinal locations, a high latitude, Suwon ($37^{\circ}$16'N) and a low latitude, Milyang ($35^{\circ}$30'N). Delphinidin-3-glucoside (D3G) contents of anthocyanin in Geomjeongkong # 3 and Ilpumgeomjeongkong, cyanidin-3-glucoside (C3G) content in Milyang # 113, petunidin-3-glucoside (Pt3G) contents in Milyang # 113, and Ilpumgeomjeongkong, and total anthocyanins in Milyang # 113 were highest among the seven black soybean cultivars and lines. D3G, C3G, and total anthocyanins in Geomjeongkong # 3, C3G, and total anthocyanins in Ilpumgeomjeongkong grown at high latitude were higher compared to low latitude. Daidzein, glycitein, genistein, and total isoflavone contents in Geomjeongkong # 4 were highest among the seven cultivars and lines. Daidzein contents of isoflavone in Geomjeongkong # 3, Milyang # 112, and Milyang # 113 grown at high latitude were higher compared to low latitude. Glycitein contents in Geomjeongkong # 3, and # 4 grown at high latitude were higher compared to low latitude, while it in Milyang # 113 grown at low latitude was higher compared to high latitude. Genistein contents in most black soybeans except Milyang # 113, and total isoflavone contents in Geomjeongkong # 4 and Cheongjakong grown at low latitude were higher compared to high latitude. The variations of anthocyanin except Pt3G and isoflavone contents seemed to be affected by environmental conditions like different latitude than the genotype because they showed the significant interaction between cultivars and locations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.141-147
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• 2008

This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.

• Food Science and Preservation
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• v.25 no.1
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• pp.7-18
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• 2018

In this study, soy-powder yogurt (SPY) with enhanced levels of ${\gamma}$-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and $491.25{\mu}g/g$ in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.