• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.397-403
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• 2014

This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were $79.52{\pm}1.41$ mg GAE/100 g FW (fresh weight) and $6.21{\pm}0.16$ mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.510-515
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• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.216-220
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• 1998

Lipoxygenase inhibitory acitivity of the methanolic extract of 60 different kinds of plant seeds was determined by a spectrophotometric method using a soybean lipoxigenase(SLO) and linolenic acid. Among the extracts examined, the methanolic extract of nutmeg(Myristical fragrans)seed showed the most potent SLO inhibitory activity. To isolate SLO inhibitor, hence, the defatted methanol extract was further partitioned with ether, ehtylacetate , and n-butanol , stepwise. The ether souble fraction was successively chromatographed on silica gel, Sephadex LH-20 and preparative TLC. Three phenolic compounds were isolated , and one of them showing a strong SLO inhibition activity was identified as a 2,6-dihydroxy-9-(3', 4', -dihydroxyphenyl)nonylphenone (IC50a=0.39$\mu\textrm{g}$/ml) by 1H-& 13C0NMR, IR, and MS spectroscopy.

• Food Science and Preservation
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• v.7 no.3
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• pp.313-320
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• 2000

In order to improve the functionality of Korean soybean paste the changes of microorganisms, enzyme activity and physiological functionality of five types of Korean soybean paste prepared with various concentrations of Ginseng extracts. The pH of Korean soybean paste was decreased during fermentation but total acidity was increased. NaCl concentrations was increased up to 15.67~16.90% until 30~45days of fermentation and amino acidity was increase of the mixture ratio of Ginseng extract. Reducing sugar content was increased up to 45days of fermentation and total sugar content was increased up to 16.92~20.01% until 30days of fermentation, but decreased after that. The number of bacteria was highest in all sample after 45days fermentation, while that of mold was decreased during fermentation. Amylase and protease showed the highest activity at 30days of fermentation. Tyrosinase activity was increased during fermentation. Antimutagenic activities of Korean soybean paste (10% Ginseng extract) were 80.90%, 62.46% against MNNG, NPD on S. typhimutium TA100 and 51.96%, 58.88% against NQO, NPD on S. typhimutium TA98.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.108-113
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• 2006

This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at $4^{\circ}C$ and $25^{\circ}C$ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at $4^{\circ}C$ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at $25^{\circ}C$ were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at $4^{\circ}C$ and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at $25^{\circ}C$. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at $4^{\circ}C$ was still below $10^7\;CFU/g$, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at $25^{\circ}C$ and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at $4^{\circ}C$ than at $25^{\circ}C$ storage temperature.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.149-155
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• 2017

This study was carried out to investigate the hair protection effect of fermented black soybean extracts. The morphological characteristics, tensile strength and constitutional changes of the hair were analyzed and compared when the hair was chemically oxidized and then treated with fermented black soybean extract. As a result, treatment of oxidizing agent on virgin hair caused damage on the cuticle layer of the epidermis and decreased in tensile strength of hair from $14.32{\pm}0.83g/cm^2$ to $12.32{\pm}0.79g/cm^2$. FT-IR analysis showed the peaks at 1,077, 1,041, and $801cm^{-1}$ of the hair treated with oxidizing agent were increased compared to peak values of virgin hair, indicating that cystein in hair was decreased which is crucial to disulfide bond between keratin. On the other hand, when the damaged hair is treated with the fermented black soybean extract, cracks in the cuticle layer of the epidermis were filled, tensile strength was restored to $14.27{\pm}0.96g/cm^2$ and the ratio of oxidized cysteine in hair was decreased. These results suggest that the fermented black soybean extract is worthy of further investigation as a protective material for hair damaged by oxidizing agents.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.309-315
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• 2003

Nutritional composition, contents of phenolic compounds, and antioxidative activities of small black soybean were investigated. Proximate composition of the soybean was crude fat, crude protein, carbohydrate, and crude ash at 15.9, 34.7, 38.5, and 3.7%, respectively. Potassium was the predominant mineral, followed by phosphorus, calcium, and magnesium. Glucose and galactose were the major sugars. Twelve different kinds of fatty acids were identified in whole soybean, dehulled soybean, and soybean hull. The 75% methanol and ethyl acetate extract fractions from the soybean hull contained total phenolic compounds at 4.64 and 13.53 g/100 g, respectively. The methanol extract of soybean hull showed strongest antioxidative activity among samples tested. Ethyl acetate fraction of the soybean hull exhibited DPPH radical scavenging activity at level similar to those of ${\alpha}-tocopherol$ and BHT. Phenolic compounds were the major biological components in the soybean hull. These results suggest that small black soybean can be used as a new material for functional food.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.153-157
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• 2007

In order to evaluate the cancer preventive and estrogenic compounds in soybean and Cheongkukjang, MTT assay and in vitro test system for the evaluation of the estrogenic activity were applied. The fractions from the ethanol extract of soybean and Cheongkukjang were prepared by the systematic extraction procedure with the solvents such as hexane, ethyl ether, butanol, methanol and H$_2$O. Ethyl ether fractions of soybean and Cheongkukjang showed the highest cytotoxicity against U937 cell line in dose dependent manner, and ethyl ether fraction of Cheongkukjang showed two times higher cytotoxicity than that of soybean. Aqueous fraction of soybean and ethyl ether fraction of Cheongkukjang revealed the highest estrogenic activity and activity was higher in the fractions of Cheongkukjang than soybean. Mixture of Spirulina and Cheongkukjang showed synergistic activity. These observations concerning cancer preventive and estrogen effects of soybean and Cheongkukjang suggest that these materials possess useful ingredients for the prevention of cancer and/or postmenopausal disorder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1427-1433
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• 2006

The antioxidant activity, nitrite scavenging effect, and angiotensine I-converting enzyme inhibiting activity of solvent extracts of soybean isoflavone were investigated. Also anticarcinogenic activities of them were examined by MTT assay using human cancer cell line. Isoflavone aglycones showed relatively high antioxidant activity in order of glycitein, genistein, and daidzein. Methanol extract of soybean actively scavenged free radicals and was shown excellent nitrite scavenging effect. Glycitein and methanol extract of soybean inhibited the growth of human cancer cell such as stomach carcinoma (SNU-1) and colon carcinoma (SNU-C4) effectively. Genistein, daidzein and methanol extracts of soybean inhibited the growth of cancer cell such as stomach carcinoma (SNU-1), but had weak activities to colon carcinoma (SNU-C4). To applicate the soybean isoflavone as an enhancer for food quality and processibility, the stabilities on heat and pH of isolated isoflavone, isoflavone in soybean flour and isoflavone concentrate of soybean were investigated. Stability of isoflavone concentrate of soybean was decreased in pH extreme (below 3, above 8) during sterilization, but isoflavone in soybean flour showed higher stability in all pH range. All kinds of isoflavone tested in this study were very stable during the heat treatment.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.255-263
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• 2021

Soybean extract is known to play an important role in preventing and treating diseases associated with aging, cancer, obesity, and cardiovascular disease. A recent has revealed that soybean extract has a potent effect on hair growth in in vitro, in vivo, and clinical studies. Recently, it has been reported that their fermented extracts exhibit numerous and high efficacy, as compared to general extracts. However, the underlying mechanisms that induce hair growth after using fermented soybean extract are not well understood. The present study aimed to determine the effects of fermented Jeju soybean (FJS) extract on hair growth, with a focus on the underlying mechanisms similar to those of minoxidil. We conducted in vitro and ex vivo investigations and clinical studies. FJS extract enhanced dermal papilla cell proliferation, VEGF levels, and potassium channel opening. Moreover, it promoted human hair follicle elongation. These effects were comprehensively demonstrated in the clinical results, in which FJS extract-containing shampoo improved hair density after 24 weeks of utilization. Collectively, the results of this study demonstrate that FJS extract promotes hair growth and inhibits hair loss through a mechanism similar to that of minoxidil in hair follicles.