• 대한지역사회영양학회지
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• 제9권1호
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• pp.38-46
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• 2004

Few studies have conducted the bone health benefits of usual dietary isoflavone intake in Korean college-student women. To elucidate this benefitial effects and correlations between dietary isoflavone and nutrients intake and bone formation marker (ALPase, osteocalcin), questionnaires, anthropometric measurements, serum mineral (Ca, P, Mg) concentrations were analyzed. Fifty three subjects were used in this study. The average age, height, body weight, BMI, body fat content and triceps skinfold thickness were 21.43 year, 161.07 cm, 52.81 kg, 20.48 kg/$m^2$, 20.72% and 17.59 mm respectively. Soy food intake frequencies were soybean > soybean curd > soypaste stew > soybean milk. The average calorie, protein and Ca intake were 1766.21 $\pm62.54 kcal\;66.45\pm2.00 g\;and\; 549.62 \pm 27.55 mg$ respectively. Serum ALPase activity and osteocalcin concentration were 115.74$\pm3.6u/L$ and 7.15 ng/$m\\ell$ respectively. Usual dietary isoflavone intake was positively related to calory, protein, Ca, P intake and serum Ca, Mg concentration. Serum osteocalcin concentration was negatively correlated with isoflavone intake ($r^2$=0.28, p < 0.05). In these results, usual dietary isoflavone can support an additive effect to bone health and Ca nutrition.

• 한국응용과학기술학회지
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• 제19권3호
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• pp.167-173
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• 2002

The isoflavone as a derivatives of flavone is colorless crystalline compounds. It acts on synthesis of fibronectine, collagen III, collagen I in human normal fibroblast by same biological activity to animal hormone. In this study, we tried to search and demonstrate system content rate of dermal translocation system for cosmetics using microemulsion containing isoflavone. The results of microemulsion stability test by centrifugation, storage in incubator and circulation chamber showed that separation of phase did not appear after 30 days. By the skin flexibility test, it has confirmed efficiency and effect as cosmetics materials. As the result, the microemulsion showed that skin flexibility factor improved up to 7.6%. We could confirm that O/W type microemulsion was stable system.

• Journal of Nutrition and Health
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• 제38권5호
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• pp.344-351
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• 2005

The purpose of this study was to examine the impact of isoflavones on lipid concentrations and hepatic LDL receptor mRNA level in growing female rats. Twenty four rats (body weight $75\pm5g$) were randomly assigned to one of two groups, consuming control diet or isoflavones supplemented diet (57mg isoflavones/100g diet). All rats has been fed on experimental diet and deionized water ad libitum for 9 weeks. The concentration of triglyceride and total cholesterol were measured in serum and liver. Serum HDL cholesterol was measured. Hepatic LDL receptor mRNA level was tested by RT-PCR. Supplementation of isoflavones did not affect weight gain, mean food intake and food efficiency ratio. Serum total cholesterol and non-HDL cholesterol of isoflavones supplemented rats were significantly lower than those of control rats (p<0.05). But hepatic cholseterol was not influenced by supplementation of isoflavones. Hepatic LDL receptor mRNA level not significantly different between control group and isoflavones supplemented group. Therefore, isoflavones may be beneficial on serum cholesterol and non-HDL cholesterol lowering in growing female rats.

• Journal of Nutrition and Health
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• 제36권7호
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• pp.667-674
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• 2003

The study was performed to investigate the effects of isoflavone and/or grape seed oil supplementation on serum and liver lipid profiles and bone strength in ovariectomized female rats. Female Spraque-Dawley rats were assigned into 4 groups of ovariectomized (O), isoflavone (0.085 mg/100 g b.w/day) in ovariectomized rats, grape seed oil in ovariectomized rats and isoflavone and/or grape seed oil in ovariectomized rats. After 8 weeks, biochemical profiles of serum, liver and bone were analyzed. Total food intakes, body weight gains and FER (food efficiency ratio) were not statistically significantly different among groups. Total cholesterol, triglyceride and LDL-cholesterol levels in serum were decreased by fed of isoflavone and/or grape seed oils. However, crude lipid and total cholesterol contents in liver were not affect of isoflavone and/or grape seed oil. The hepatic glutathione contents were increased by isoflavone and/or grape seed oil fed. The hepatic glutathione-S-transferase activity in isoflavone and/or grape seed oil supplemented groups were higher than that O group. Bone (scapular and femur bone) dry weight, femur of max weight and bending strength were no significant difference among groups. Our finding suggest that isoflavone/grape seed oils might have potential role for serum lipid profiles improvement and bone strength in vivo.

• 한국응용과학기술학회지
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• 제19권1호
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• pp.56-62
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• 2002

Microemulsion is stable to aggregation, sedimentation, fusion and has $3nm{\sim}200nm$ of particle size which is transparent and semitransparent. The isoflavone as a derivatives of Flavone is colorless crystalline compounds. It has similar basic structure to steroid materials which is hormone that acts to skin physiological phenomenon. On this study, we tried to search and demonstrate system content rate of dermal translocation system for cosmetics using O/W type microemulsion containing isoflavone. We manufactured O/W microemulsions by phase inversion emulsification method. It's was found that POE(20) monostearate with HLB value 14 caused microemulsion to be formed, which had $4nm{\sim}18nm$ of average diameter and $3nm{\sim}33nm$ of particle size distribution. Apparent viscosities of the microemulsions have increased in proportion to add surfactant dose.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.545-551
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• 2006

The effects of the addition of germinated soybean powder on Injulmi characteristics were investigated in this study. Injulmi was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%)and the physical properties were examined. The moisture content decreased, while the protein, fat and ash contents increased With increasing germinated soybean powder content. Total isoflavone contents, 3.39${\sim}$15.35 mg% before cooking, slightly increased to 3.94${\sim}$15.96 mg% after cooking. Genistin, genistein, daidzin and daidzein, which are blown to be the major functional isoflavones, accounted for approximately 93% of total isoflavone contents. The color of Injulmi darkened slightly and became greenish yellow with the addition of germinated soybean powder. Textural profile analysis showed that hardness and gumminess increased, but cohesiveness and springiness decreased with increasing germinated soybean powder level. Sensory test showed that Injulmi prepared with up to 8% added germinated soybean powder was evaluated as being equally acceptable as Injulmi without germinated soybean powder.

• 식품기술
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• 제15권3호
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• pp.112-124
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• 2002

발효란"박테리아,곰팡이,효모의 효소에 의해 일어나는 계속적인 변화"로 규정한다. 발효에 의해 일어나는 화학적 변화의 예를 들면 우유의 acidulation. 전분의 분해.설탕이 알콜과 이산화탄소로 변화되는 것과 질소 유기화합물의 산화등이 있다. 배지, 온도, 소금, 산도 배양 용기 및 시간과 같은 몇몇 요인이 발효 과정에 중요한 역할을 한다. 사실 발효식품 제조에 있어서 제품의 향미,텍스쳐,아로마 기타 다른 요소들이 어느 정도의 발효시간에 따라 차이가 있기때문에 단순히 급하게 서두를 수도 없다. 빵, 맥주, 사이다, 와인, 치이즈와 요구르트류의 식품과 음료는 발효과정을 통해 만들어진다. 이들 제품 이외에 어떤 제품은 다른 식품 제조에 이용될 수 있는데, 광의의 이들 식품 소재는 새롭고 기발한 발효기법 뿐아니라 전통적인 기법을 사용해서 생산 되기도 한다. 예를 들면 잔탄검(xanthan gum)은 고분자 폴리사카라드로 Bacterium xanthomona campestris를 이용한 발효과정을 통해 생산되는데 기질로서 설탕을 사용한다 젤란검(Gellan Gum)은 수용성 폴리사카이라이드로 Sphingomonas elodea 순수균의 발효에 의해 생산된다. 이와 같은 다중 기능의 하이드로콜로이드는 IFT Food technology 산업 성공상을 수년에 걸쳐 받았고, 제조업자들은 이것을 증점제, 안정제, 조직강화제로 이용했다. 최근 식품, 음료와 의약품에 사용하는 소이이소플라본(soy isoflavone)이 주목을 받고 있다. 소이이소프라본 중 제니스데인(genistein). 다이드제인(daizein)과 글라이스데인(glycitcin) 같은 soy sioflavone이 건강에 이익을 준다고 연구되었고, 독자적인 발효 과정으로 건강 증진과 기능성을 준다는 이들 성분이 더 많이 함유하는 대두 제품을 내놓고 있다. 본문에서는 12개 발효소재(ingredients)를 살펴보고 이들의 최근 개발동향을 재조명해 보았다. 이들의 개발동향은 시간이 결정적인 요인이 될 수 있는 발효과정을 사용하기 때문에 시기적으로 적절하게 인식될 수 있을뿐만 아니라, 건강, 장점,향미와 관련된 오늘날의 시장경향일 수도 있다.

• 운동영양학회지
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• 제13권2호
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• pp.109-113
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• 2009

The objective of this study was to compare the effects of a combined treatment consisting of an isoflavone diet and aerobic exercise on the Caspase 9 levels, and Bcl-2 levels during menopause, using 30 S.D ovariectomized rats as a model, over 12 weeks. The ovariectomized rats were divided into 4 experiment groups, with 8 rats in each group, as follows: (1) General diet group (GD, n=8), (2) Isoflavone diet group (ID, n=8), (3) General diet + Exercise group (GEX, n=8), (4) Isoflavone diet + Exercise group (IEX, n=8). The findings of this study were as follows: 1. Combined treatment consisting of an isoflavone diet and regular exercise resulted in a significant reduction in the expression of caspase-9 proteins (p<0.05), and a significant increase in the expression of Bcl-2 proteins (P<0.001). In addition, apoptotic cells were more decreased (p<0.001) in GEX and IEX group. This also suggests that cardiovascular disease in postmenopausal women might be prevented or inhibited to exert positive apoptotic inhibitory effects by increasing Bcl-2 protein expression within aortic tissues during vascular movement and decrease caspase-9 protein.

• 동아시아식생활학회지
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• 제25권3호
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• pp.539-547
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• 2015

This study investigated elementary school students' perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects' mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was $19.4kg/m^2$. All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.

• 한국응용과학기술학회지
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• 제33권2호
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• pp.311-323
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• 2016

울금의 주요 성분인 커큐민과 대두 추출물인 이소플라본의 피부 미용 측면에서 생리활성을 연구하여 화장품 소재로서 가능성 여부를 규명하고자 하였다. 본 연구는 세포실험을 통해 커큐민과 대두 추출물을 피부 세포에 대한 독성 및 항염증을 확인하고, HPLC을 이용하여 대두 추출물의 성분분석과 피부에 적용하였을 때 수분과 유분, 홍반변화를 측정하였다. 본 연구 결과 커큐민이 RAW 264.7 세포에 대한 독성이 적은 것으로 확인되었으며, 항염증에 대한 효과를 확인하였다. 8주 동안 커큐민과 대두 추출물이 함유된 화장품과 식이를 병행하여 사용하였을 때 수분함량 변화, 유분함량 변화, 홍반 지수의 감소가 통계적으로 유의미한 변화를 나타내었으며, 여드름 피부에 유의한 효과를 가질 수 있음을 확인하였다. 따라서 본 연구는 커큐민과 대두 추출물이 화장품 소재로 사용 시 여드름 피부 개선에 효과적인 화장품 소재로서 활용 가능성이 있을 것으로 사료된다.