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http://dx.doi.org/10.7318/KJFC/2021.36.6.649

Antioxidant, Anti-inflammatory, Anti-obesity and Estrogen-like Activities of Soybean Pod Extracts  

Jung, Eun-Suk (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Kim, Haeng-Ran (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Hwang, Yu-Jin (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Jang, Kyeong-A (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Seo, Mi-Kyung (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Chu, Han-na (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.6, 2021 , pp. 649-660 More about this Journal
Abstract
In this study, soybean pods of 45 soybean landraces (or varieties) were classified as yellow (19 samples), black (23 samples), or black in green (3 samples) based on soybean seed coat color. Total polyphenol and flavonoid contents were measured, and antioxidant, anti-inflammatory, anti-obesity, and estrogen-like activities were assessed. Total polyphenol and flavonoid content ranges were 24.13-108.03 mg GAE/g and 3.31-72.02 mg CE/g, respectively, and were highest in the black group followed by the yellow group and were least in the black in green group, while ABTS and DPPH activities followed the order black in green > black > yellow. Estrogen-like and estrogen receptor-α activity ranges were 29.06-35.58 pg/mL and 7.05-10.13 pg/mL and were followed the order yellow > black > black in green and black in green > yellow > black, respectively. Nitric oxide (NO) inhibitory and UCP-1 activities followed the same order as estrogen receptor-α activities. Our findings suggest that soybean pods are excellent sources of antioxidants and high-quality functional materials.
Keywords
Functional components; physiological activity; soybean pods; estrogen-like activity; antioxidant activity;
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