• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.8-13
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• 2009

This study investigated the hypoglycemic effect of fermented soymilk extract (FSE) in STZ-induced diabetic mice. FSE was prepared via fermentation of soymilk with Bacillus subtilis followed by methanol extraction. The hypoglycemic effect was determined by inhibitory activities against ${\alpha}$-glucosidase and ${\alpha}$-amylase as well as the alleviation of postprandial glucose level. The non-fermented soymilk extract (SE) was used as control in this experiment. FSE showed higher (p<0.05) inhibitory activities than SE against ${\alpha}$-glucosidase and ${\alpha}$-amylase. The $IC_{50}$ values of FSE for ${\alpha}$-glucosidase and ${\alpha}$-amylase were 0.77 ancd 0.94 mg/mL, respectively, which were comparable or even superior to those of acarbose (0.79 and 0.68 mg/mL, respectively). In addition, a further suppression on the postprandial blood glucose levels were observed in the FSE than SE group for both STZ-induced diabetic mice and normal mice. Furthermore, FSE significantly lowered the incremental area under the curve (AUC) in the diabetic mice and the AUC in normal mice corroborated the hypoglycemic effect of FSE (p<0.05). Results from this study suggest that FSE may help decrease the postprandial blood glucose level via inhibiting ${\alpha}$-glucosidase and ${\alpha}$-amylase and the usefulness of FSE was proven to be better than SE.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.73-79
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• 1993

Apple pomace and soymilk residue which have 36.3% and 20.2% of neutral detergent fiber, respectively, were evaluated as potential dietary fiber supplement. Apple pomace showed strong functional properties as source of dietary fiber when Created with water, and n-hexane continually. The neutral detergent fiber content of treated apple pomace was 60.9% and holding capacities were 11.3g water/g and 2.01g fat/g. Canon exchange capacity was 65.0meq./100g. Soymilk residue showed good functional properties as source of dietary fiber when treated continually with water, n-hexane, acid and alkali. The neutral detergent fiber content of treated soymilk residue was 52.7% and holding capacities were 10.2g water/g and 1.52g fat/g. Canon exchange capacity was 63.7meq./100g. The color of treated dietary fiber sources were slightly shifted to darkness.

• Nutrition Research and Practice
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• v.7 no.5
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• pp.393-399
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• 2013

Asian populations are thought to receive significant health benefits from traditional diets rich in soybeans due to high isoflavone contents. However, available epidemiologic data only weakly support this hypothesis. The present study was carried out to assess the pharmacokinetics of isoflavones in South Korean women after ingestion of soy-based foods. Twenty-six healthy female volunteers (20-30 y old) consumed three different soy products (i.e., isogen, soymilk, and fermented soybeans) with different aglycone/glucoside ratios. Plasma and urine isoflavone concentrations were measured by high-performance liquid chromatography (HPLC) after ingestion of one of the soy products. Pharmacokinetic parameters were determined using the WinNonlin program. The area under the curve (AUC) for plasma daidzein levels of the soymilk group ($2,101{\pm}352ng{\cdot}h/mL$) was significantly smaller than those of the isogen ($2,628{\pm}573ng{\cdot}h/mL$) and fermented soybean ($2,593{\pm}465ng{\cdot}h/mL$) groups. The maximum plasma concentration ($C_{max}$) of daidzein for the soymilk group ($231{\pm}44$ ng/mL) was significantly higher than those of the isogen ($160{\pm}32$ ng/mL) and fermented soybean ($195{\pm}35$ ng/mL) groups. The half-lives of daidzein and genistein in the soymilk group (5.9 and 5.6 h, respectively) were significantly shorter than those in the individuals given isogen (9.6 and 8.5 h, respectively) or fermented soybean (9.5 and 8.2 h, respectively). The urinary recovery rates of daidzein and genistein were 42% and 17% for the isogen group, 46% and 23% for the fermented soybean group, and 33% and 22% for the soymilk group. In conclusion, our data indicated that soy products containing high levels of isoflavone aglycone are more effective for maintaining plasma isoflavone concentrations. Additional dose-response, durational, and interventional studies are required to evaluate the ability of soy-based foods to increase the bioavailability of isoflavones that positively affect human health.

• Microbiology and Biotechnology Letters
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• v.16 no.4
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• pp.287-292
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• 1988

The interaction between Lactobacillus acidophilus and Kluyveromyces fragilis on the utilization of amino acids in soymilk was investigated. K. fragilis assimilated relatively well various amino acids such as Met., ILe., Phe., Leu., Thr., Lys., Val., Arg., Tyr., Ser., Asp., Ala. and Glu. that existed only in trace amounts in soymilk. K. fragilis did not utilized Gly., while hi accumulated His. L. acidophilus hydrolyzed soyprotein to liberate various amino acids. Among various amino acids, it utilized Met., ILe., Thr., Tyr., Ser., Val. and His. as growth factors and accumulated Leu., Phe., Lys., Arg., Glu., Asp. and Ala. among the essential amino acids required by K. fragilis and Gly. These results implied that K. fragilis grew on amino acids that existed only in trace amounts in soymilk, but it's growth was stimulated by amino acids such as Leu., Phe., Lys., Arg., Glu., Asp. and Ala. ac-cumulated by L. acidophilus.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.77-85
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• 2015

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

• Korean Journal of Microbiology
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• v.55 no.3
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• pp.258-267
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• 2019

The purpose of this study was to investigate the effect of lactic acid bacteria (LAB) on the growth and biogenic amines (BA) formation of Enterobacter aerogenes CIH05 in skim milk and soymilk. Lactobacillus acidophilus GK20, Lactobacillus paracasei GK74, and Lactobacillus plantarum GK81 isolated from mustard kimchi did not produce BA in the decarboxylation broth. L. paracasei GK74 exhibited the highest cell viability and antimicrobial compounds producing ability in fermented skim milk and soymilk samples, while the lowest producer was L. plantarum GK81. The production yield of lactic acid, hydrogen peroxide, and bacteriocin was dependent on the species of Lactobacillus and the type of culture medium. As LAB the number of viable cells of E. aerogenes CIH05 were higher in skim milk than in soymilk. When mixed culture with L. acidophilus GK20 and L. paracasei GK74 and treated with bacteriocin solution (300 AU/ml) obtained from these strains in milk media, the cell growth and cadaverine and histamine contents of E. aerogenes CIH05 were significantly (P < 0.05) lower than the respective values in control sample.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.369-375
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• 1994

This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and me total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanoI) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.562-567
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• 2001

In order to utilize okara protein as a food auditive, nutritional composition of soymilk okara was investigated. Protein in okara Is highly insoluble due to excessive heat treatment during soymilk processing. Protein content of okara was 37.3% as compared to 42.5 % for soybean. Carbohydrate and lipid contents of okara were 40.6% and 17.9%, respectively. Okara lipid extracted with chloroform-methanol consisted of neutral lipid, glycolipid and phospholipid, with neutral lipid making up 98.6% . Linoleic acid, ileic acid, and palmitic acids accounted for about 80% of the total fatty acids with linoleic acid sharing 50.3% of the total. Amino acid composition of okara protein was dissimilar to that of soy Protein : Cysteine was totally absent in okara while lysine, which is the limiting amino acid of soy protein, was present in higher amount in okara on dry weight basis. Both aqueous extract of okara protein and soy Protein were found to have ACE inhibitory activity.

• Microbiology and Biotechnology Letters
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• v.19 no.4
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• pp.413-418
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• 1991

When L, bulgurzcus KFCC 35462 and S. uvarum KFCC 32021 were mixed cultured in soymilk, gorwth of L. bulgaricus was stimulated with growth of S. uvarunz little affected. Cultured in soymilk singly, L. bulgaricus produced only 0.07%) of acids. S. uvarum, cultured singly, produced 0.40% of ethanol and 0.18% of acids. Mixed culture of both produced 0.27% of acids and 0.42% of ethanol. Thus. S. uvarurrz was not much affected in growth and ethanol fermentation by L. bulgariccus, while L, bulgarzcus was stimulated by Sacch. uvarunz in growth but not in acid fermentation.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.353-360
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• 1994

Effect of pH, calcium, sucrose, heating and mixing ratio of soy and cow milk was studied on the viscosity and the sensory characteristics of cow-soy milk. The viscosity of soymilk was significantly affected by pH with showing maximum at 6.0 and the pH effect was decreased as the ratio of cow talk increased. A addition of sucrose or calcium affected little on the viscosity and a negative linear relationship was found be tween viscosity and an increase in cow milk ratio. Sensory characteristics of grassy and beany odor and taste of soymilk were rapidly decreased and nutty flavor and total acceptability were increased during initial 30 min of boiling. A further increase in boiling affected little on tastes and odors of soymilk. The beany odor and taste linearly decreased and milk flavor Increased as the ratio of cow milk increased. The total acceptability of 50 : 50 was found to be maximum for cow and soy mixed milks.