• Journal of Nutrition and Health
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• 제37권1호
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• pp.45-51
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• 2004

In this study, isoflavone (genistein, genistin, daidzein, daidzin) contents in various parts of twelve soybean cultivars and three soy sprouts were determined by high performance liquid chromatography with UV detector. Three cultivars of soybean were selected and cultured in the lab to produce sprout for five days. Total isoflavone (Total IF) varied greatly among differnt breeds of soybean in range of 99 - 649.9 $\mu\textrm{g}$/g and 522.3 - 1,277.7 $\mu\textrm{g}$/g respectively, domestic and foreign cultivars. There were greatly difference in total IF of various parts of the soybean sprouts. Sprout from the Myunjunamul-kong appeared to have 69% genistein and 22% genistin in head part, and 30% and 62% of daidzin and daidzein, respectively, in root. Meanwhile, the sprouts from Junjori contains most (84%) of daidzein in its root. Sprout from chinese black-soybean had the largest amount of genistein among the sprouts but, there were no differences in the average genistein content between three selected black and non-black soys. The glycosidic form of IF were dominant compared to aglycone forms both in soybean and sprouts by 24 times and 12 times, respectively, suggesting that during the sprouts cultivation glycosidic forms could change to aglycone forms. There are no difference in total content between genistein + genistin and daidzein + daidzin in soy and soy sprout. Therfore, considering the total IF contents, the intake of 1 soy sprout is similer to 1.5 times as soybean.

• 농업과학연구
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• 제43권5호
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• pp.742-749
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• 2016

Boar taint, an unpleasant odor of pork, is associated with two substances including androstenone and skatole. Testosterone is a steroid hormone as well as a strong predictor for androstenone secretion. Isoflavones of soy origin play a role in modulating the metabolism of sex hormones. Although several methods responsible for reducing boar taint are under investigation, the precise mechanism by which isoflavones reduce testosterone has not yet been identified. The objective of the current study was to investigate the effects of isoflavones extracted from a soy by-product on the concentration of serum testosterone in mouse. A total of 24 mice were supplemented with basal diet (control), daidzin plus genistin mix (T1), or isoflavone extracts (T2). After 11 days of treatment, size and weight of testis, as well as the concentration of sex hormones, including testosterone and estrogen, were analyzed. There was no difference in size or weight of testis from mice among control, T1, and T2. Serum testosterone levels were significantly decreased (p < 0.05) both in T1 and T2 when compared with the control group. Furthermore, estrogen concentration in blood was increased (p < 0.05) in T2 (numerically increased in T1) compared with the control group. Taken together, the use of isoflavones extracted from soy by-products would be a plausible strategy for reducing testosterone level, ultimately reducing boar taint without castration of piglets.

• 한국조리학회지
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• 제15권2호
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• pp.298-308
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• 2009

제주도내 된장 가공업체에서 제조된 전통된장의 수분, 조단백질, 조지방, 조회분의 함량은 각각 37.33~47.43%, 11.06~14.28%, 0.08~0.53%, 12.75~15.97%로 나타났다. 된장제품의 pH는 4.82~5.12, 산가는 17.84~27.55 mg/g, 염도는 10.66~13.91%, 아미노산성 질소함량은 301.06~573.89 mg%을 보였다. 제주 전통된장은 유기산 중에서 lactic acid의 함량이 가장 높았다. 총당 함량은 4.21~24.19 mg/g으로 전화당인 fructose와 glucose 함량은 0.68~6.21 mg/g와 0.81~10.44 mg/g의 범위를 나타내었다. 총 지방산중에 필수지방산인 linoleic acid의 비율이 61.54~66.79%로 높았다. 된장의 구성아미노산은 모두 17종이 검출되었으며, 구성 아미노산의 총 함량은 시료간에 13.89~16.46%의 범위를 보였다. 제주 전통된장의 isoflavone의 함량은 274.87~451.49 mg/kg으로 시료간에 다양한 범위를 나타내었다. 이와 같은 결과는 된장의 제조에 사용된 콩의 품종, 발효기간, 발효미생물, 제조방법 등에 차이에 기인한 것으로 생각된다.

• 한국작물학회지
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• 제50권4호
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• pp.291-300
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• 2005

This study was focuses on the variation of isoflavone contents during seed development and their interaction with major chemical components such as protein, amino acids, saccaharides, lipid and fatty acids. During maturing, lipid, protein, and amino acid contents in soybean seeds showed the highest values at R7 stages, but isoflavone contents were increased until R8 stage. It was noted that malonyl glucosides $(64.2\%)$ are predominant forms among conjugated isoflavones followed by glucosides $(30.7\%)$, acetyl glucosides $(4.1\%)$ and aglycones $(0.9\%)$. Sucrose and stachyose were presented as a major saccharide in soybean seeds. As maturing days progressed, they were constantly increased and the highest contents were observed at R8 stage. While small quantities of raffinose, fructose, glucose, maltose, DP3 (DP: degree of polymerization), DP6, and DP7 were detected. These results showed that saccharide composition at the beginning of seed development is primarily monosaccharides with little sucrose and oligosaccharides, but as maturing days proceeds, sucrose and starch increase with concomitant decrease in monosaccharides. Sucrose and stachyose were positively correlated with isoflavone (r=0.780, 0.764 at p<0.01, respectively), while fructose, glucose, maltose, and DP7 were negatively correlated (r=-0.651, -0.653, -0.602, and -0.586 at p<0.05, respectively). Soybeans at R8 stage were high in protein and amino acid, but low in free amino acid contents. Protein and amino acid contents showed positively significant correlations with isoflavone (r=0.571 and 0.599 at p<0.05, respectively), but free amino acid content were negatively correlation with isoflavone (r=-0.673, p<0.01). The lipid content reaches its final content relatively early stage of seed development and remains constant as compared with other chemical components. Among the fatty acids, although varietal difference was presented, stearic acid and linolenic acid were gradually decreased, while oleic and linoleic acid were increased as seed maturing progressed. Lipid was significantly correlated (r=0.754, p<0.01) with isoflavones. However, neither saturated fatty acid nor unsaturated fatty acids significantly affected the isoflavone contents of maturing soybean seeds.

• 한국식품영양학회지
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• 제33권6호
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• pp.655-665
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• 2020

In this study, chemical information on a total of 20 individual compounds was constructed to identify isoflavones from the previous reports related with used parts(seeds, leaves, stems, pods) and products of soybean(Glycine max L.). Through constructed library and UPLC-DAD-QToF/MS analysis, a total of 19 individual isoflavones including aglycones, glucosides, acetylglucosides and malonylglucosides as major compounds was identified and quantified from 14 selected soybean seeds. Among them, genistein 7-O-(2"-O-apiosyl)glucoside and genistein 7-O-(6"-O-apiosyl)glucoside(ambocin) were identified tentatively as novel compounds in soybean seeds. Besides, among malonylglucosides, glycitein 4'-O-(6"-O-malonyl)glucoside was estimated for the first time. Total isoflavone contents were distributed from 240.21 to 445.21(mg/100 g, dry matter) and 7-O-6"-O-malonylglucosides were composed of 77.8% on total isoflavone as well as genistein derivatives were confirmed as major class. It was considered importantly that the development of isoflavone-rich varieties was necessary to strengthen their effects such as anti-inflammation, anti-cancer and menopause mitigation. The qualitative and quantitative data presented precisely in this study could be help to select and breed isoflavone-rich varieties. Furthermore, their basic isoflavone profile is expected to be applied to estimate the change of isoflavone conjugates on bioavailability after soy food supplements.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2005년도 추계학술발표회 요지
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• pp.200-201
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• 2005

• 한국작물학회지
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• 제49권spc1호
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• pp.102-109
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• 2004

• 한국식품영양학회지
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• 제24권4호
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• pp.702-707
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• 2011

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.

• 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.

• Journal of Nutrition and Health
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• 제38권5호
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• pp.335-343
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• 2005

쥐에게 콩과 콩나물, 순수한 genistein을 함유되어 있는 genistein함량을 기준으로 동일하게 급여 (20mg/kg) 시켰을 때, 체내에서 흡수가 되는 속도는 soy, soy sprout, pure genistein군의 순이며 일반소화율은 soy sprout, pure genistein, soy군의 순이었다. 이로써 soy의 genistein은 쉽게 흡수되고 배설되며, 또한 전혀 흡수되지 않고 배설분으로 나오는 양도 세 그룹 중 가장 많은 것을 알 수 있었다. 이는 담즙 등으로 재순환되지 않는 양이 다른 그룹보다 많기 때문이라고 추정되었다. 따라서 생리기능상의 목적으로 isoflavone을 섭취하고자 할 때에는 콩보다는 콩나물형태로의 섭취가 타당할 것으로 생각되며 정확한 결과를 위해서도 사람이 섭식하는 상태의 콩과 콩나물의 isoflvones의 흡수율을 조사할 필요성이 있을 것으로 생각되었다.