• Journal of Society of Preventive Korean Medicine
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• v.16 no.3
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• pp.139-153
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• 2012

Objectives : NK cells are spontaneously cytotoxic lymphocytes. These are not only important parts in the first line of defence against bacterial and viral infections of outside, but they may also play a critical role in chronic viral diseases. NK cells kill their targets spontaneously, without the need for prior sensitization and class I MHC restriction by the regulation of cytolytic functions and secretion of a variety of cytokines, such as interleukin-12(IL-12), MCP-1, IL-6, TNF-${\alpha}$, IFN-${\gamma}$. In addition, macrophage and NK cells cooperate through the production of cell mediates. These cooperation and modulation are one of major factors to prevent for evading immune surveillance of cancer. Hence, it could be assumed that if any candidate to enhance activities of macrophage and NK cell, it is considered as a potentially useful agents against cancer. Methods : In our study, to investigate effect of fermented soybean extracts by Lactic acid bacteria (SFE, soybean fermented extracts) work on intestinal immune cell to maintain general immune modulating and anti-cancer activity. We analyzed NK cytotoxicity assay and gene expressions of cytokine related with macrophage and NK cell activity. Results : In vitro experiment, SFE was verified as safety material for cell toxicicty to tumor cell strain without any toxicity of tumor growth inhibition and various cell strain. Effects of macrophage activity stimulating directly by SFE measured induced cytokine. The studies showed that IL-12 production by stimulation of SFE depended on concentration from 0.16mg/mL to 0.63mg/mL with non toxicity to cell, and it was the best activity at 0.63mg/mL. Besides, the effective concentration of SFE producing TNF-${\alpha}$ is similar to IL-12, but it was the best activity at 1.25mg/mL. The level of MCP-1, IL-6 and IFN-${\gamma}$ depended on concentration from 0.16mg/mL to 10mg/mL, IFN-${\gamma}$ showed the best activity at the effective concentration of 0.63mg/mL. With the result of NK cell activity measurement, the spleen cell of mouse injected SFE had 1.5 times higher killing effect than non injected cell. Conclusions : The result of this studies is that Soybean fermetated extracts(SFE) has possibility to immune aided material for the function not only inhibition of microbial infection to macrophage but also activity of adaption immune and cellular immune system.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.63-72
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• 2004

This study was conducted to determine the growth and properties of green soybean sprouts(Vigna umbellata Thunb.) in soil culture. Patkong which is a small grain variety was sawn on electric heated hot bed in the greenhouse. Temperature of the culture bed were respectively 17, 20, 25, and 30℃ and water temperature were respectively 14, 17, 20 and 25℃. The kinds of soil used for this study were upland soil, sand, peatmoss and Pearlite, loess, loess and activated carbon. BA was treated in the concentrations of 240 times, 80 times, 40 times besides control. High temperature of 25 and 30℃ increased sprout yield compared to lower temperature but caused to decay from 7 days after sawing. Thus, the most optimum temperature for soil culture was 20℃. The best soil was sand of which increased fresh weight of 850g during same period. Addition of BA was most effective to promote sprout growth in the concentration of 80 times. Compared to general soybean sprouts, green soybean sprouts were 50% higher in fiber but 72% lower in glucide. Vitamin B was 200% higher in green soybean sprouts but vitamin C was higher in general soybean sprouts.

• Korean journal of applied entomology
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• v.25 no.1 s.66
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• pp.53-61
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• 1986

The races of soybean cyst nematode, Heterodera glycines were investigated at 13 localities in Kyungpook, Chungpook and Cheonnam provinces for the resistant soybean variety selection to soybean cyst nematode. Race C, 1, and 5 were distributed and among them race 5 was dominant in Korea. Native soybean 203 lines and 25 introduced soybean varieties were investigated in field where soybean cyst nematode race 5 infested. As the result, the reproduction of soybean cyst nematode in native soybean lines decreased on entry number 18, 21, 36, 38, 41, 42, 43, 45, 55, 59, 68, 72, 75, 93, 94, 95, 98, 123, 131, 136, 146, 170, 174, 187, 190, 191 than others. And then, in pot experiment, entry number 170 showed moderately resistant with 10 cysts per root, while entry number 55 was decreased reproduction a little and the other 25 line appeared susceptibility. In introduced soybean varieties, Peking, Illsoy and PI90763 showed resistance and not reproduction in field and pot experiment. But Custer, Delmar, Dyer and Jackson represented moderately resistant under 10 cysts, while the other 18 varieties were susceptible. In yield analysis, native soybean line 170 showed the same tendency as Peking and PI90763 known for resistant varieties in decreased rate of branch number, pod number, pod weight per plant and weight of 100 grains. Peking and PI90763 decreased at the rate of under 1.6% in branch number, pod number, pod weight per plant and weight of 100 grains, while Illsoy showed a little higher decreased rate of 3.8% in pod number and 3.4% in pod weight per plant. Custer, Delmar, Dyer and Jackson represented a little higher decreased rate in yield.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.38-42
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• 1999

Antimutagenic effects of 5 kinds of kochujang(Korean red pepper soybean paste) samples compared with doenjang(Korean soy paste) were studied using the Ames test with Salmonella typhimurium TA100 and the SOS chromotest, with E. Coli PQ37. Th eantimutatenic effects of methanol extracts from red pepper powder and meju(fermented soybean) powder, the major ingredients of the kochujang,were also evaluated for the mutagenicity of aflatoxin B1 (AFB1) in the Ames assay. The methanol extracts from the kochujang samples showed lower antimutagenicities than those of doenjang against AFB1 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the Ames assay. Traditional kochujang I and II exhibited strong antimutagenic activity against AFB1 and MNNG. The traditional kochujang samples against MNNG were aslo observed in the SOS chromotest system with the same fashions as shown in the Ames mutagenicity test. The methanol extracts from meju powder had the strongest inhibitory effects on mutabenicity induced by AFB1, however, those form red pepper powder showed lower inhibition rate than kochujang. These results suggest that traditional kochujang exhibit higher antimutagenic acitivity than the commercial variety, and that meju powder seems to be one of the major antimutagenic components in kochujang.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.253-264
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• 2022

In this study, we investigated the occurrence of viral diseases in the early growth stage of soybean to establish management practices. We collected 83 soybean samples showing abnormal symptoms, approximately 3-4 weeks after seeding in the breeding field of the National Institute of Crop Science. Viruses were detected in the collected samples using reverse transcription polymerase chain reaction (RT-PCR) and metatranscriptome analysis of all those samples. The incidence of viral diseases in the field was less than 1% overall and up to 50% in certain cultivars and lines. RT-PCR and metatranscriptome analysis detected Soybean yellow mottle mosaic virus (SYMMV), Soybean mosaic virus (SMV), Soybean yellow common mosaic virus, Peanut stunt virus, and soybean geminivirus A (SGVA). Among these detected viruses, SYMMV and SMV were identified as major viruses causing infection in the early growth stage of soybean, with detection rates of 53.7% and 42.6%, respectively. Soybeans infected with SYMMV showed typical mosaic symptoms, whereas those infected with SMV showed a variety of symptoms such as mosaic, mottle, stunt, and chlorotic spots. Transmission characteristics of these viruses are variable, such that SMV is primarily transmitted by seeds, whereas SYMMV could be transmitted by insects, soil, and seeds. In this study, SGVA was detected in the early growth stage of soybean, and research on the current status and its effects on soybean after the early growth stage should be conducted.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.742-750
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• 2014

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.14
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• pp.65-69
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• 1973

This experiment was carried out to determine the adequate amount of nitrogen for densely and lately seeded soybean, and the results obtained are as follows, 1) Various fertilization amounts of nitrogen did not effect the date of emergency, but the flowering and the maturing dates were delayed at the plots fertilized the nitrogen heavily. 2) In accordance with an increasing amount of nitrogen fertilization, the length of the stem and the internode was significantly elongated but the stem diameter was thinned down, and the latter was suggested to be the cause of lodging. 3) The 1, 000 grain weight and the number of pods per hill were decreased according to the increasing the amount of nitrogen fertilization. 4) A highly significant difference in grain yield was recognized between varieties but among treatments. However, in case of the extremly late cultivation, the grain yield of the early maturing variety (Choongbukbaeg) was increased at the plot of 6 kg nitrogen.

• Journal of Microbiology and Biotechnology
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• v.30 no.11
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• pp.1697-1705
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• 2020

Meju, a type of fermented soybean paste, is used as a starter in the preparation of various Korean traditional soybean-based foods. In this study, we performed Illumina-MiSeq paired-end sequencing for microbial communities and mass spectrometry analysis for metabolite profiling to investigate the differences between 11 traditional meju products from different regions across Korea. Even though the bacterial and fungal communities showed remarkable variety, major genera including Bacillus, Enterococcus, Variovorax, Pediococcus, Weissella, and Aspergillus were detected in every sample of meju. The metabolite profile patterns of the 11 samples were clustered into two main groups: group I (M1-5) and group II (M6-11). The metabolite analysis indicated a relatively higher amino acid content in group I, while group II exhibited higher isoflavone, soyasaponin, and lysophospholipid contents. The bioactivity analysis proved that the ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity was higher in group II and the FRAP (ferric reducing antioxidant power) activity was higher in group I. The correlation analysis revealed that the ABTS activity was isoflavonoid, lipid, and soyasaponin related, whereas the FRAP activity was amino acid and flavonoid related. These results suggest that the antioxidant activities of meju are critically influenced by the microbiome and metabolite dynamics.

• Korean journal of applied entomology
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• v.44 no.4 s.141
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• pp.287-292
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• 2005

The soybean varieties the bean bug preferred the least were Kwangankong, Namhaekong, Sunamkong, Sorogkong, and Anpyeongkong, and next to them was Pungsannamulkong, among 25 varieties examined. Myongjunamulkong and Eunhakong supported a good growth of the bug as the daily gains of weight of 3rd instar nymphs were 14,9 and 13.9 mg, respectively. On the other hand the bug on Punsannamulkong gained weight daily as little as 10.1 mg. On Pungsannamulkong the nymphal development of the bean bug took $24.5{\pm}2.1$ days, about three days longer than those on Myunjunamulkong and Eunhakong. The survival of the bean bug on Punsannamulkong was 83%, slightly lower than those on Myunjunarnulkong and Eunhakong. It seemed evident that Pungsannamulkong have a non-preference type resistance to the bean bug.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.