• Preventive Nutrition and Food Science
• /
• v.21 no.3
• /
• pp.187-196
• /
• 2016

Obesity is a growing health problem that many countries face, mostly due to the consumption of a Westernized diet. In this present study we observed the effects of a soybean extract fermented by Bacillus subtilis MORI (BTD-1) containing 1-deoxynojirimycin against high fat diet-induced obesity. The results obtained from this study indicated that BTD-1 reduced body weight, regulated hepatic lipid content and adipose tissue, and also affected liver antioxidant enzymes and glucose metabolism. These results suggest that administration of BTD-1 affects obesity by inhibiting hyperglycemia and free radical-mediated stress; it also reduces lipid accumulation. Therefore, BTD-1 may be potentially useful for the prevention of obesity and its related secondary complications.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.6
• /
• pp.587-597
• /
• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Journal of Microbiology and Biotechnology
• /
• v.25 no.8
• /
• pp.1315-1320
• /
• 2015

To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30℃ and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.

• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.1122-1127
• /
• 2000

Cultivation methods for clean soybean sprouts were investigated using irrigating solutions with grapefruit seed extract, chitosan and phosphate buffer. Chitosan and phosphate buffer did not inhibit the growth of soybean sprouts and increased the yield. Especially phosphate buffer was effective in yield increase and rot inhibition. As the times of irrigation with phosphate buffer increased, the yield of soybean sprouts increased up to 12.3% compared to that of the control. The high increase of yield and rot inhibition of soybean sprouts were detected even in $4{\sim}8$ times irrigation with phosphate buffer.

• The Research Journal of the Costume Culture
• /
• v.17 no.6
• /
• pp.1129-1140
• /
• 2009

The pine needles has been used as medicines and it is using as dyeing as well as food. It is distributed through 50% in Korean forest. The pine needles is related to antimicrobial activity, however, dyeing properties of the extract components and effects of them are not well known yet. To examine dyeing properties of the pine needles extract, various fabrics(nylon, silk, wool, and soybean) were dyed under different dyeing conditions, and mordanted with one of five mordants(Al, Sn, Fe, Cr, and Cu). Dye uptake, Colors and Colorfastness of the dyed fabrics were measured. By the K/S values, dye uptake of all the dyed fabrics enhanced as increasing dyeing temperature and dyeing time. The highest K/S values were obtained from the protein fiber(wool and silk) fabrics dyed with water extract at $100^{\circ}C$, and with ethanol extract at $90^{\circ}C$ for 80 minutes. Colors of the dyed fabrics showed variety of yellow, brown and green colors. Colors changed by using Cu, Fe and Cr mordants: Cr-mordanted fabrics into light green, Fe-mordanted fabrics into reddish brown, and Cu-mordanted fabrics into deep green in ethanol extraction. Dry-cleaning fastness of the dyed fabrics presented good to excellent except wool fabrics dyed with ethanol extract. Washing fastness of the dyed nylon and soybean fabrics were good to excellent but wool and silk fabrics showed average grades. Most dyed fabrics were poor to light fastness.

• Journal of Applied Biological Chemistry
• /
• v.48 no.3
• /
• pp.138-143
• /
• 2005

Antibacterial, free radical scavenging, proliferative, and cytotoxicity effects of Doenjang extracts were examined. All samples except water extract showed strong antibacterial activity against oral bacteria, Streptococcus. pyogenes, S. mutants, S. sanguinis, S. sorbrinus, S. criceti, S. antinosus, S. gordonii, and Porphyromonas. gingivalis (MIC and MBC values: 0.08-1.25 and 0.16-2.50 mg/ml, respectively). DPPH method showed ethanol and ethyl acetate extracts are effective inhibitors of oral bacteria. Based on MTT assay, 24 h exposure to 0.31 mg/ml of all extracts, excepted water extract, resulted in strong cytotoxicity on KB cells. All extracts strongly inhibited human gingival fibroblast viability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.9
• /
• pp.1245-1250
• /
• 2006

This study was carried out to develop the method of preparing lecithin-fortified ginseng extract. Firstly, soybean lecithin was mixed with soybean oil (LCS) in varying ratio (2.5%, 5%, 10% and 20%). Then, one part volume of LCS was mixed with three parts volume of ginseng extract with 10% solid matter content and the mixture was vortexed vigorously. Finally, the mixture was spinned at the speed of 3,000 rpm for 30 minutes to separate oil and aqueous ginseng extract layer (AG). AG was then subjected to qualitative and quantitative analysis of phospholipids and ginsenosides. Fatty acid composition and crude fat content before and after LCS was determined. Stability of lecithin in ginseng extract was determined by analyzing phospholipid content in the one third upper and lower layer of the concentrated AG in Falcon tubes while storing the LCS treated concentrated AG in 4, 25 and 40oC for 6 months. Ratio of lecithin transferred to AG increased with the increase in lecithin content of soybean oil. There was no significant change in fatty acid composition and crude fat content, and ginsenoside content in the ginseng extract before and after LCS treatment. TLC and HPLC pattern of saponin fraction before and after treating the ginseng extract with LCS demonstrated no observable difference. There was no change in lecithin content in the upper and lower one third layer of ginseng extract in the tubes after storing the concentrated AG in 4, 25 and $40^{\circ}C$ for 6 months. Ginsenosides HPLC pattern was not changed when stored the LCS-treated ginseng extract in those conditions for six months, indicating satisfiable stability of the LCS-treated concentrated ginseng extract. From these results, it can be concluded that treatment of the ginseng extract with lecithin containing soybean oil is a labor effective method with satisfiable stability to fortify lecithins to ginseng extract.

• Korean Journal of Food Science and Technology
• /
• v.47 no.5
• /
• pp.599-607
• /
• 2015

Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3-fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.311-316
• /
• 1991

This study was carried out to investigate the antioxidant activity of the ethanol extract from $d\bar{o}d\bar{o}k$ compared with that from ginseng. The peroxide values and thiobarbituric acid values were examined in order to estimate the antioxidant activity of the extract in soybean oil and lard. The antioxidant activity of the extract in soybean oil increased in the order of BHA$d\bar{o}d\bar{o}k$ cold extract(WDCE)$d\bar{o}d\bar{o}k$ reflux extract(WDRE)$d\bar{o}d\bar{o}k$ cold extract(CDCE)$d\bar{o}d\bar{o}k$ reflux extract(CDRE) $d\bar{o}d\bar{o}k$ showed significantly stronger antioxidant activity than that from ginseng.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.6
• /
• pp.928-939
• /
• 2003

A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (Duroc${\times}$Large white${\times}$Longer white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A TEX>$5<{\times}5<$ Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine, threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p<0.05) in soybean meals. Furthermore, dehulling is also increased apparent digestibility of arginine, leucine, lysine, phenylalanine, alanine, glutamic acid, serine and gross amino acids (p<0.01). However, there were no significant differences found for histidine, methionine, tryptophan, cystine and glycine (p>0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient $R^2$ values of lysine and agrinine were 0.636 and 0.636 respectively.