• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1430-1437
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• 2016

This study was performed to investigate the changes in isoflavone composition, estrogenic activity and antiestrogenic activity of soybean cultivars of different isoflavone content (Aga 8, Uram, Cheongja 3, and Dawon) with germination. Total isoflavone contents of Aga 8, Dawon and Cheongja 3 was increased from 2,671.74, 261.08 and 2,240.08 to 2,977.50, 966.13 and $2,354.11{\mu}g/g$, respectively after germination except for Uram cultivars, and highest contents of total isoflavone showed $2,977.50{\mu}g/g$ and $2,354.11{\mu}g/g$, respectively in Aga 8 and Cheongja 3 after germination. MTT cell proliferation assay using MCF-7 cells revealed that germinated soybean of Aga 8 and Cheonja 3 obtained not only contained a high content of isoflavone but also had estrogenic activity. Estrogenic activity of Aga 8 and Cheongja 3 soybean extracts increased from 116.21% and 101.60% to 135.34% and 121.05% after germination. These results suggest that germinated soybean of Aga 8 and Cheongja 3 might have a potential preventive effect on estrogen-deficient diseases.

• Bulletin of Food Technology
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• v.15 no.1
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• pp.16-26
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• 2002

이 논문은 대두 이소플라본 섭취가 난소를 절제한 쥐의 골격 손실에 미치는 영향을 투여량에 따라 조사한 것이다. 실험 초기에 암컷의 Wistar rats(7개월령; n=55)을 절제 후 봉합시킨 군(SH; n=14)과 난소절제군(OVX; n=41)으로 각각 구분하여 사육하고 80일 후에 각 5마리씩을 해부하여 난소절제로 인한 골손실 진행여부를 확인하였다. 그 후 난소절제 쥐(OVX)를 9마리씩 4그룹으로 나누고 대두 이소플라본(IF, 대두단백질이 없는 실험식이에 혼합하여 공급)을 각각 0, 20, 40, 80mg/ (kg body.d)씩 84일간 공급하였다. 동시에 SH rats에게도 이소플라본이 없는 실험식이를 섭취시켰으며 164일 후에 해부하였다. 예상했던 대로 골 무기질 밀도(대퇴골, 골간부위와 골간단부위) 및 골 표면적에 대한 다공성 골 면적의 비(대퇴골 원위부 골간단에서)가 OVX군이 SH군보다 낮았다(P<0.05). OVX군은 SH군보다 혈장 osteocalcine 농도가 높았으며 소변으로의 deoxypyridinoline 배설량이 많았다(P<0.05). 164일째 osteocalcine 과 deoxypyridinoline 농도는 OVX군에서보다 IF40 및 IF80군에서 더 낮았다(P<0.05). 그럼에도 불구하고 골 무기질 밀도와 다공성 골 면적이 OVX군에서보다 IF군들에서 더 낮아지지는 않았다. 그러므로 난소를 절제한 성숙한 쥐에게 대두 이소플라본을 매일 섭취시키는 것은 골격조직의 재흡수를 감소시킬 수 있으나 이미 진행된 골감소증(osteophenia)을 회복시킬 수는 없는 것으로 나타났다.

• Journal of the Korean Chemical Society
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• v.53 no.4
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• pp.427-431
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• 2009

The thermodynamical mechanism of the extraction of soybean isoflavones from soybean residuals using organic solvent method has been studied. On the basis of experiments, a simple model for determining the distribution coefficients in organic solvent extraction was employed to calculate the thermodynamical functions between $K,\;{\Delta}H^0,\;{\Delta}S^0\;and\;{\Delta}G^0$ in the soybean isoflavones extraction process. The results show that the soybean isoflavones extraction is an endothermic and an entropy-increasing process: the ${\Delta}G^0$ decreases when the temperature arises.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.461-468
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• 2006

콩가루 50, 75, 100% 첨가 콩 반죽에 0, 1, 3%의 아몬드 첨가와 0, 20, 40분의 반죽 정치시간을 통해 제조 된 콩 과자 반죽에서 ${\beta}-glucosidase$ 활성을 측정하였고 콩 과자에서의 이소플라본 함량 및 aglycone 이소플라본 변화를 연구하였다. 일반적으로 콩가루 첨가량이 증가 될수록, 아몬드 첨가량이 증가할수록 반죽의 ${\beta}-glucosidase$ 효소 활성도는 높았으며 반죽 정치시간 20분이 0분이나 40분 보다 효소 활성이 유의적으로 높았다. 콩 과자 반죽에 포함된 이소플라본 함량은 예상된 함량 보다 약 15.2-31.5% 가량 적게 검출 되었다. 콩가루의 이소플라본 분포에 비해 콩 과자는 aglycones과 $6@-O-{\beta}-glucosides$는 증가하였고 $6@-O-malonyl-{\beta}-glucosides$는 감소하였다. 콩 과자의 aglycone 함량 증가에는 아몬드 첨가 보다 반죽 정치시간 증가가 더 효율적이었다.

• Food Engineering Progress
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• v.15 no.4
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• pp.355-361
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• 2011

The separation conditions for the enhancement of isoflavone contents in soybean by soaking and germination were developed, and the fermentation conditions of Chungkukjang were optimized by using response surface methodology analysis. The high-yield of isoflavone production was obtained when the conditions of soaking and gemination were at 25.6$^{\circ}C$, 7 hr and 29.1$^{\circ}C$, 42.4 hr, respectively. Total isoflavone contents in soybean (Daepung) by treatment were increased from 1,012 ppm to 1,912 ppm. Also, the optimum fermentation conditions of Chungkukjang were determined 39.96$^{\circ}C$, 1.32% (inoulum size) and 42.4 hr, respectively. Isoflavone contents in Chungkugjang under the optimum fermentation conditions were 1.3 times higher than the control (1,960 ppm).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.276-283
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• 2007

This study was carried out to investigate the effect of isoflavone on the atherogenic effect in C57BL/6 mice. C57BL/6 female mice, 5 weeks of age, were fed on chow diets for 2 weeks during adjustment period. Mice weighing approximately $17.9{\pm}0.9\;g$ were divided into 4 groups and were fed on the experimental diets containing isoflavone for 8 weeks. Experimental groups were control (atherogenic diet), IF-10 (atherogenic diet with isoflavone 10 mg/100 g diet), IF-40 (atherogenic diet with isoflavone 40 mg/100 g diet) and IF-100 (atherogenic diet with isoflavone 100 mg/100 g diet). Food efficiency ratio was not different among the experimental groups. Plasma triglyceride (TG) concentrations were lower after 4 weeks in isoflavone supplementation groups than in control group, whereas monocyte chemoattractant protein-1 and thiobarbituric acid reactive substances (TBARS) levels of plasma were significantly (p<0.05) decreased in the isoflavone supplementation groups in a dose dependent manner. Both hepatic TG and cholesterol levels were significantly lowered in IF-100 than control. Hepatic glutathione concentrations were higher in the IF-100 group than in the other groups. Hepatic antioxidant enzyme activities including glutathione-reductase, glutathione-peroxidase, catalase, and Mn-superoxide dismutase were significantly higher in the isoflavone supplemen-tation groups in a dose dependent manner. From the above results, it is concluded that isoflavone may reduce the risk of atherosclerosis via hypolipidemic, anti-oxidative and anti-inflammatory effects.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.774.1-774
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• 2000

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.851-855
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• 2013

This study was carried out to elucidate the effect of garlic extracts on the antioxidative activities of three isoflavones. All isoflavone samples showed greater antioxidative activity than butylated hydroxyanisole (BHA). In EDA (electron donating ability) tests, reducing power, SOD-like activity, and hydroxyl radical scavenging activity, all isoflavone samples with garlic extracts added showed significantly greater antioxidative effects than BHA. In conclusion, isoflavones have a potent antioxidative activity and garlic extracts have a big synergistic effect on this antioxidative activity.

• Journal of Nutrition and Health
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• v.41 no.3
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• pp.199-205
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• 2008

The overall purpose of this study was to investigate the effects of level of isoflavones supplementation on bone metabolism in growing female rats. Forty-five rats divided into three groups; Control, l/2IF, and lIF. Serum osteocalcin and alkaline phosphatase (ALP) activity, urinary deoxypyridinoline (DPD) crosslinks value were measured to monitor bone formation and resorption at the ninth week after feeding. Hormones related to bone metabolism were determined, included parathyroid hormone (PTH) , calcitonin, estradiol, growth hormone and insulin-like growth factor I (IGF-I). The results of this study were as follows: the isoflavones intake level did not affect weight gain, mean food intake and food efficiency ratio. The serum concentration of osteocalcin and the activity ofALP were not significantly different by different levels of isoflavones supplementation. The urinary DPD crosslinks value was not significantly different by different levels ofisoflavones supplementation. There were no significant differences in serum PTH, estradiol and IGFI among all groups. However, calcitonin was shown significantly higher in the groups of lIF and l/2IF than control group. And growth hormone was shown significantly higher in the groups of lIF than control group. (Korean J Nutr 2008; 41(3): 199~205)

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.745-750
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• 1998

Soybean isoflavones known as an anticarcinogenic factor were evaluated in some Korean soybean foods by high performance liquid chromatography. Unfermented soybean foods contained predominantly isoflavone ${\beta}-glycosides$ (genistin and daidzin), but in the fermented soybean foods isoflavones were present mainly as aglycones (genistein and daidzein). Average contents of isoflavones of tofu, soymilk and soy sprout were 1, 151, 676 and 424 mg/kg, respectively. Among the fermented soybean products, soybean paste (Chongkukjang) was highest in the isoflavone content (920 mg/kg) and the degree of hydrolysis of ${\beta}-glycosidic$ bonds was ranged from 30 to 100%. Doenjang, Chunjang and Kanjang contained lesser amounts of isoflavones and their contents were 627, 291 and 10 mg/kg, respectively. Korean traditional fermented foods, Chongkukjang and Doenjang could be regarded as the excellent sources of soy isoflavone aglycones.