• 한국식품과학회지
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• 제34권1호
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• pp.96-102
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• 2002

대두 제품 중 대두, 두유, 두부, 생대두분말, 분리대두단백(isolated soy protein, ISP), 된장, natto, tempeh의 이소플라본, 수용성 식이섬유, 대두 올리고당, 레시틴, 사포닌의 함량을 분석하였다. 건물 기준으로 생대두분말과 natto, 두유에는 각각 489.1 mg%, 308.3 mg%, 138.1 mg%의 이소플라본이 함유되어 있었다. 이소플라본의 aglycone/glucoside 비율을 natto에 비하여 된장과 tempeh가 더 높았다. 생대두분말은 24.3%의 식이 섬유와 2.87%의 대두 올리고당을 함유하고 있었다. 두유의 경우 식이 섬유의 절대량은 많지 않으나 soluble fiber/total dietary fiber 비가 59%로 가장 높았다. 건물기준으로 두부에는 20.1%의 식이 섬유와 1.13%의 레시틴이 함유되어 상대적으로 많았다. 분리대두단백에는 레시틴과 사포닌이 함유량은 각각 0.63%와 0.65%였다. 비록 대두의 생물학적 활성물질함량은 레시틴을 제외하고 대두 가공품 중 가장 높았으나 이를 일회 분량으로 환산한 경우 두유 내 생물학적 활성물질의 양이 대두와 매우 유사하였다. 즉 두유 일회 분량(200 mL)에는 이소플라본 31.5 mg(raw soybean 15.9 mg), 식이섬유 2.59 g(raw soybean 4.59 g), 올리고당 0.57 g(raw soybean 0.50 g), 레시틴 0.10 g(raw soybean 0.10 g), 사포닌 0.11 g(raw soybean 0.10 g)이 함유되어 있어, 두유는 일상적으로 섭취하기 편하고 대두 생리활성 물질의 좋은 공급원이 될 수 있을 것으로 판단된다.

• Applied Biological Chemistry
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• 제12권
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• pp.1-5
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• 1969

1. 한국산(韓國産) 대두(大豆)에서 soybean hemagglutinin 을 분리(分離) 정제(精製)하였으며 이것의 당조성(糖組成)이 mannose(4.9%) glucosamine(1.1%)임을 확인(確認)하였다. 2. Crude soybean hemagglutinin 의 Column chromatography에 의한 정제(精製)도중 분리(分離)되는 불순물(不純物)인 Fraction I,II,III는 여지전기영동 상으로는 같은 이동도(移動度)를 갖고 있는 새로운 Plant glycoprotein들로서 당부분(糖部分)은 mannose 4.5%, 1.13%, 1.1%, glucosamine 0.5%, 1.2%, 1.22%이고 질소함량은 12.8%, 15.5%, 13.9%이었다.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.102-102
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• 2019

Soybean curd residue (SCR), known as a major waste product of soybean processing, is the water-insoluble fraction which is removed by filtration during soymilk production. For these reasons, SCR was usually considered as food waste. SCR might have a good potential as a functional food material, value-added processing and utilization. SCR contains high-quality protein and consists of a good source of nutrients, including protein, oil, dietary fiber, minerals, along with un-specified monosaccharides and oligosaccharides. Also, SCR might be a potential source of low cost protein for human consumption. However, SCR could be a source of bacterial contamination when during food processing. This study was aimed to investigate antibacterial capacity of natural product through detecting relationship between SCR and microbial. We isolated five bacterial strains from SCR and elucidated antibacterial activity of nature medicines to extend storage capacity of food made with SCR. Thus, the extract which showed antibacterial effects in Corynebacterium calloonae and Raoultella amithinolytica is a combination of seven kinds of extracts: Glycyrrhiza uralensis, Cudrania tricuspidata, Salvia miltiorrhiza Bunge, blueberry, Acorus gramineus, Ginkgo biloba L., Camellia sinensis. This study suggested that antibacterial activities of natural medicines could be used for extension of storage capacity in SCR-contained food.

• Food Science and Biotechnology
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• 제17권1호
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• pp.135-143
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• 2008

The ratio between 11S Sand 7S globulins was greater in large seed size varieties (LSSVs) of soybean than in small seed size varieties (SSSVs) or medium seed size varieties (MSSVs) but did not differ between MSSVs and SSSVs. The cysteine and methionine contents of 11S globulins were greater than those of total seed proteins and 7S globulins. The acidic monoamino monocarboxylic amino acids were the most abundant class of amino acid in soybean seed (27.2%) and soybean curd protein (29.3%). Isolated 7S and 11S fractions were analyzed by HPLC. Of the 12 peaks detected, 4 constituted 64.1% of the proteins of the SSSVs, 65.6% of the proteins of the MSSVs, and 70.5% of the proteins of the LSSVs. The 11S/7S globulin ratio was related to the yield and hardness of soybean curd. The MSSVs had the greatest yield of soybean curd, but the soybean curd hardness of the MSSVs was greater than that of the SSSVs. These results show that the 11S/7S ratio and color of soybean seeds can be used to predict the yield, hardness, and color of soybean curd.

• Nutritional Sciences
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• 제8권1호
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• pp.28-34
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• 2005

To examine the combined effects of a high-protein diet and aerobic exercise on body weight and composition and blood lipid profiles in overweight women, 30 young women were recruited and placed into three groups: The high-protein diet and exercise group (HPE), the exercise-only group (EXO) and the control group (CON) (30$\pm$3%, 27$\pm$2%, and 29$\pm$3% body fat, respectively) for an 8-week experimental period. Daily diet included 25% isolated soybean protein (>90% protein, approximately 400 kcal) combined with each subject s usual diet for the HPE group. The exercise program consisted of aerobic-type exercises undertaken >3 times/wk and for>30 min/session at 50-60% of maximal capacity. Physical fitness, body composition, serum total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-C), triglycerides (TG) and glucose were measured before and after the experiment. Maximal aerobic capacity increased by the end of experiment in both the HPE (from 27.2$\pm$3.5 to 35.l$\pm$5.9 ml/kg/min, p<0.01) and EXO (from 30.3$\pm$5.4 to 33.8$\pm$3.8 mㅣ/kg/min, p<0.05) groups. Percent body fat decreased by 3.3% (p<0.01) in the HPE group and by 1.5% (p<0.05) in the EXO group by the end of the experiment, but not in the CON group. Lower back strength and agility increased only in the HPE group. In the HPE group, TC decreased from 168$\pm$20 to 155$\pm$18 mg/dL and HDL-C increased from 57$\pm$l0 to 61$\pm$9 mg/dL in HPE (p<0.01). But TC and HDL-C did not change in the EXO and CON groups. TG and glucose did not vary among the groups. Although the EXO group showed a similar outcome to that of the HPE group, a favorable change in body composition and blood lipids as well as an improvement in aerobic capacity was more marginal in the latter group.

• Bulletin of the Korean Chemical Society
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• 제32권10호
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• pp.3650-3654
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• 2011

Two new unusual soyasaponins named 6"-O-methyldehydrosoyasaponin I(7) and desglucosylsoyasaponin $A_1$ (10) along with eight known saponins, dehydrosoyasaponin IV (1), dehydrosoyasaponin III (= impatienoside A) (2), soyasaponin III (3), dehydrosoyasaponin II (= soyasaponin Bg) (4), soyasaponin II (5), dehydrosoyasaponin I (= soyasaponin Be) (6), soyasaponin I (8), and kudzusaponin $SA_3$ (9), were isolated as their methyl esters and identified from the liquid culture of G. applanatum. Their structures were determined by chemical and spectroscopic analyses including 1D- and 2D-NMR as well as by comparison of their spectroscopic data with those of the reported in literatures. Although dehydrosoyasaponin IV was identified by LC-MS/MS method from soy protein isolate, this is the first report of the isolation of this compound. Dehydrosoyasaponin III (2) and kudzusaponin $SA_3$ (9) were also isolated for the first time from soybean. The presence of soyasaponins in Ganoderma species seems to be unusual feature. Thus, we presumed that compounds 1-10 might all be derived from the defatted soybean flour which was added to the culture medium as a nitrogen source.

• Journal of Dairy Science and Biotechnology
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• 제41권3호
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• pp.113-125
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• 2023

In this study, we explored the synergistic effects of whey protein concentrate (WPC) and soybean protein components after fermentation with lactic acid bacteria isolated from kimchi, and identified several peptides with desirable physiological functions, proteolysis, and immune effects. Antioxidant activity was determined using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, 1,1-diphenyl-2-picrylhydrazyl, ferric-reducing antioxidant power, and hydroxyl radical scavenging assays, followed by cross-validation of the four antioxidant activities. These assays revealed that samples with a 8:2 and 9:1 whey to soy ratio possessed higher antioxidant activity than the control samples. Antibacterial potency testing revealed high antibacterial activity in the 9:1 and 8:2 samples. Cytotoxicity testing of samples using 3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide revealed that only the 10:0, 1:9, and 0:10 samples had <80% viable cells, indicating no significant cytotoxicity. Nitric oxide (NO) assays revealed that NO expression was reduced in 8:2, 5:5, and 0:10 protein ratio fermentations, indicating low inflammatory reaction stimulatory potential. Cytokine expression was confirmed using an enzyme-linked immunosorbent assay kit. The 8:2 sample had the lowest inflammatory cytokine (interleukin [IL]-1α, IL-6, and tumor necrosis factor-α) levels compared with the lipopolysaccharide-treated group. Amino acid profiling of the 8:2 sample identified 17 amino acids. These results suggest that inoculating and fermenting Lactobacillus plantarum DK203 and Lactobacillus paracasei DK209 with an 8:2 mixture of WPC and soybean protein releases bioactive peptides with excellent anti-inflammatory and antioxidant properties, making them suitable for functional food development.

• The Plant Pathology Journal
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• 제16권1호
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• pp.9-18
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• 2000

Using differential display techniques, a new acidic pathogenesis-related (PR) protein-1 cDNA (GMPRla) gene was isolated from a cDNA library of soybean (Glycinemax L.Merr, cultivar Jangyup) hypocotyls infected by Phytophthora sojae f. sp. glycines. The 741 bp of fulllength GMPRla clone contains an open reading frame of 525 nucleotides encoding 174 amino acid residues (pI 4.23) with a putative signal peptide of 27 amino acids in the N-terminus. Predicted molecular weight of the protein is 18,767 Da. The deduced amino acid sequence of GMPRla has a high level of identity with PR-1 proteins from Brassica napus, Nicotiana tabacum, and Sambucus nigra. The GMPRla mRNA was more strongly expressed in the incompatible than the compatible interaction. The transcript accumulation was induced in the soybbean hypocotyls by treatment with ethephon or DL-$\beta$-amino-n-butyric acid, but not by wounding. In situ hybridization data showed that GMPRIa mRNAs were usually localized in the vascular bundle of hypocotyl tissues, especially phloem tissue. Differences between compatible and incompatible interactions in the timing of GMPRla mRNA accumulation were remarkable, but the spatial distribution of GMPRla mRNA was similar in both interactions. However, more GMPRla mRNA was accumulated in soybean hypocotyls at 6 and 24 h after inoculation.

• 한국미생물·생명공학회지
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• 제42권2호
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• pp.184-189
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• 2014

본 연구에서는 강원전통장류로부터 혈전용해 활성이 우수한 효모를 분리하였다. 된장에서 분리한 AFY-1 균주는 혈전용해 활성 측정결과 양성대조구인 plasmin 보다 약 1.75배 높은 활성을 나타내었다. 분리한 효모는 18S rRNA 염기서열 및 탄소원 이용 특성 분석을 통하여 Saccharomycetales sp.로 동정되었으며, AFY-1 균주의 생육 최적온도는 $32^{\circ}C$였다. 본 연구에서 분리된 혈전용해능이 우수한 효모균주는 안전성 검증 등 추가연구를 통해 발효식품 제조용 스타터로서 활용이 가능할 것으로 기대된다.