• Food Science and Preservation
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• v.21 no.3
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• pp.404-411
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• 2014

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.

• Toxicological Research
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• v.32 no.2
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• pp.141-147
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• 2016

We evaluated the antioxidant activity and melanogenic effects of black soybean ethanol extracts, including Rhynchosia nulubilis bean ethanol extract (RNBEE), R. nulubilis leaf ethanol extract (RNLEE), R. volubilis bean ethanol extract (RVBEE), and R. volubilis leaf ethanol extract (RVLEE). The total polyphenol contents of RNBEE, RNLEE, RVBEE, and RVLEE were 16.0, 57.7, 365.9, and 260.1 mg/g, respectively. The total flavonoid contents of RNBEE, RNLEE, RVBEE, and RVLEE were 40.4, 91.7, 84.7, and 216.5 mg/g, respectively. The electron-donating abilities of RNBEE, RNLEE, RVBEE, and RVLEE at $1,000{\mu}g/mL$ were 32.4%, 12.7%, 83.5%, and 84.5%, respectively. RNBEE, RNLEE, RVBEE, and RVLEE at $50{\mu}g/mL$ significantly increased (p < 0.01) melanin contents by 30.4%, 32.1%, 35.5%, and 37.4%, respectively, compared to that of the control. RNBEE, RNLEE, RVBEE, and RVLEE at $50{\mu}g/mL$ significantly increased (p < 0.01) intracellular tyrosinase activity by 18.4%, 21.8%, 21.5%, and 21.1%, respectively, compared to that of the control. These results demonstrated that black soybean ethanol extracts promote melanogenesis in melan-a cells. Among the black soybean ethanol extracts, R. volubilis was found to be more effective than R. nulubilis, and leaf extract was found to be more effective than bean extract. The potential mechanism underlying the hyperpigmentation effects of black soybeans is the promotion of tyrosinase activity.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Food Science and Preservation
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• v.17 no.6
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• pp.874-880
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• 2010

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.671-680
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• 2017

This study was conducted to examine the effects and potential mechanisms of action of black soybean extracts and fermented black soybean extracts by Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subsp. lactis BB-12 (BB-12) on proliferation of human follicle dermal papilla cells (HFDPC). We examined changes in pH, total polyphenol, sugar, and reducing sugar contents according to fermentation period of black soybean extracts. Assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide was performed to determine cell toxicity levels of the four black soybean extracts [black soybean water extract (BWE), black soybean ethanol extract (BEE), fermented BWE (F-BEW), and fermented BEE (F-BEE)]. Changes in mRNA expression levels of hair growth promoting factors and hair growth inhibiting factors by the four black soybean extracts were measured by real-time PCR. In addition, phosphorylation levels of mitogen-activated protein kinase family proteins were measured by western blot analysis. As a result, fermentation of black soybeans significantly reduced pH, total polyphenols, and sugar/reducing sugar contents. All four black soybean extracts showed no cellular toxicity in HFDPC. In fact, BEE significantly enhanced cell viability of HFDPC at $100{\mu}g/mL$ compared to control. BWE, BEE, and BWE-F significantly increased mRNA expression of vascular endothelial growth factor, and all four extracts increased mRNA expression of fibroblast growth factor. However, mRNA expression levels of apoptosis-related genes were not affected by black soybean extracts in HFDPC. Furthermore, BWE, BEE, and BWE-F significantly increased phosphorylation levels of extracellular signal-regulated kinase compared to control. Taken together, we demonstrated that black soybean extracts enhanced proliferation of human follicle dermal papilla cells partially via activation of hair growth promoting factors, although no particular significant effects on proliferation were observed by fermentation of black soybeans.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.971-980
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• 2019

We profiled the health-promoting bioactive components in nine types of soybean seeds with different seed coat colors (yellow, green, brown, and black) and investigated the effects of different extraction solvents (methanol, ethanol, and water) on their antioxidant activities. The carotenoid and anthocyanin compositions varied greatly by seed color, and the phenolic acids, total phenol, and total flavonoid contents differed by genotype. The carotenoid content was relatively higher in soybean seeds with green and black seed coats than in those with a yellow seed coat while lutein was the most plentiful. The anthocyanin content was considerably higher in the soybean seed with the black seed coat. The results of the DPPH assay showed strong antioxidative activities in the methanol- and water-extracts compared to the ethanol-extract, irrespective of the seed coat colors. Moreover, the soybean seeds with the black seed coat exhibited the highest antioxidant activity among the samples, regardless of the extraction solvent used. Eighteen bioactive compounds were subjected to data-mining processes including principal component analysis and hierarchical clustering analysis. Multivariate analyses showed that brown and black seeds were distinct from the yellow and green seeds in terms of the levels of carotenoids and anthocyanins, respectively. These results help our understanding of the compositional differences in the bioactive components among soybean seeds of various colors, providing valuable information for future breeding programs that seek to enhance the levels of compounds with health benefits.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.493-501
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• 2008

The objectives of this study were to investigate the antihyperglycemic and hypolipidmic effects of sea oak(Eisenia bicyclis, EB) in the diabetic state and to examine the appropriateness of formulated EB pill for the effects. The various test materials obtained from EB were included in the experimental diets with 15% fat/0.5% cholesterol and fed to streptozotocin-induced diabetic mice weighing $35.0{\pm}0.7$ g for three weeks but not in the control diet having the same composition. The test materials were EB dry powder, water and ethanol extracts, viscozyme-treated EB water extract(EB enzyme-TR) and formulated pill containing dry powders of the EB, two kinds of seaweed, black soybean, sesame, onion and garlic. BG was measured during feeding period and serum insulin, lipids and thiobarbituric acid reactive substances(TBARS) and intestinal disaccharidase activities were measured at the end of the three weeks of the feeding. BG increase was lower in the EB enzyme-TR group after 10 days of the experimental diet but lower in EB pill group after 15 days compared with the control group. Serum insulin levels were higher in the EB enzyme-TR and EB pill groups. Intestinal maltase but not sucrase activity was higher in EB enzyme-TR fed group than the control group. Serum levels of total cholesterol and triglyceride were reduced by the EB enzyme-TR and EB pill compared with the control diet. HDL-/total cholesterol was increased by all EB test materials. Serum TBARS levels were lower in the EB ethanol extract and EB pill groups than in the control group and tended to be lower in the other EB groups. It is concluded that the EB enzyme-TR is the best among the EB preparations to be utilized as a functional component for improving blood glucose and lipid profile in diabetic subjects in the future. However, the pill containing low level of the EB powder is also regarded as effective and readily usable when formulated with the several other ingredients of the proper composition.(Supported by the RIC Program of MOCIE, Korea).

• Journal of Life Science
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• v.20 no.11
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• pp.1711-1717
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• 2010

In this study, fibrinolytic activities of fermented yellow agabean (FYA) and black agabean (FBA), and the antioxidation efficiencies of 70% ethanol extract of fermented yellow agabean (FYAE) and black agabean (FBAE) were investigated by selecting Bacillus sp. sm26 strain. Fibrinolytic activities of FYA and FBA were $6.38{\pm}0.5$ and $6.83{\pm}0.5\;U/ml$, which were 1.3 and 1.4 times higher than that of FSB, respectively. With regard to total phenolic contents, FYAE and FBAE were $3.40{\pm}0.44\;mg/g$ and $2.45{\pm}0.20\;mg/g$ respectively, suggesting that their contents were about twice as high as that of fermented soybean extract (FSBE) used as a control. In comparison with FSBE, total protein and sugar contents of FYAE were $0.56{\pm}0.11$ and $2.41{\pm}0.48\;mg/g$, respectively, and those of FBAE were $0.39{\pm}0.12$ and $2.72{\pm}0.63\;mg/g$, respectively. This result suggests that FYAE was 4.7 and 1.7 times higher than FSBE, respectively. The DPPH radical scavenging activity of FBAE was 79% at 1 mg/ml, which was highest among the fermented bean extracts, and was twice as high as FSBE in regards to activity. In addition, FBAE exhibited the highest reducing power at 1 mg/ml, which was higher than FSBE by two-fold. With regard to lipid peroxidation, FBAE and FYAE were 93% and 80% at 1 mg/ml, which were 3 and 2.5 times higher than FSBE, respectively. Of note, the hydrogen peroxide scavenging activities of FBAE and FYAE were 82% and 54% at 1 mg/ml, offering activity that was 4 and 2.5 times higher than FSBE, respectively. Based on these results, the fibrinolytic activity and antioxidation efficiency of the fermented agabeans were significantly higher than other soybeans. Therefore, these studies may suggest that the functional agabeans can be a potential candidate for a natural functional food.