• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.328-334
• /
• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Proceedings of the Korean Environmental Health Society Conference
• /
• 2004.06a
• /
• pp.182-184
• /
• 2004

Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

• YAKHAK HOEJI
• /
• v.45 no.3
• /
• pp.293-301
• /
• 2001

Genetically modified organism (GMO) using recombinant DNA technique has been exponentially increased, however there are still arguments for the safety of GM foods. The objective of this research was to compare the allergens of GM soybean(Roundup Ready$^{TM}$) with conventional soybeans. Each soybean extracts were prepared as crude extracts, heated extracts, and as heated and simulated gastric quid (SGF)-digested samples to characterize the stability of allergens to physicochemical treatment. Positive sera from 20 soybean-sensitive patients and control sera from 5 normal subjects were used to identify the endogenous allergens in soybeans. Specific-IgE binding activities to each soybean preparations were evaluated by ELISA and immunoblot technique. In ELISA result, IgE binding activities of positive sera to soy crude extracts generally showed two fold higher mean value than those of control sera, how-ever there was no significant difference between GM soybean and natural soybean varieties. Extracted proteins form each of the soybean preparations were separated with SDS-PAGE. The band pattern of GM soybean was very similar to those of natural soybean varieties. Immunoblots for the different soybeans revealed no differences in IgE-binding protein patterns, moreover, disclosed five prominent IgE-binding bands (75, 70, 50, 44 and 34 kDa) in crude extracts, four (75, 70, 44 and 34 kDa) in heated preparations, one (50 kDa) in heated and SGF-digested preparations. These IgE binding bands were consistent with previously reported results on the soybean. These results indicate that GM soybean (Roundup Ready$^{TM}$) is no different from natural soybean in terms of its allergen.gen.

• Food Science and Biotechnology
• /
• v.16 no.3
• /
• pp.451-456
• /
• 2007

The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.

• Textile Coloration and Finishing
• /
• v.17 no.5 s.84
• /
• pp.20-25
• /
• 2005

The colorants were extracted from black soybean using a buffer solution. Dyeing properties and the fastness of silk fabric dyed with black soybean extracts were investigated. K/S values of dyed fabric were increased with concentration of black soybean extracts. Magnesium sulfate, nickel sulfate and calcium chloride as mordants are used to obtain reddish purple color. Optimum dyeing temperature of black soybean extracts was $30^{\circ}C$. Fastness were generally good except for light fastness which was extremely poor.

• Food Science of Animal Resources
• /
• v.24 no.4
• /
• pp.405-410
• /
• 2004

This study was performed to investigate the antioxidative activity of soybean products extracts using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid (TBA) method for application of animal products. All three extracts (natto, soybean paste, soybean milk extract) were found to have an ability to donate hydrogen to DPPH. Especially, natto and soybean paste extract were more effective than that of soybean milk on the antioxidative activities. Natto and soybean paste extract were stronger than butylhydroxy toluene (BHT), butyl hydroxyl anisole (BHA) (5${\times}$10$^{-4}$ M) and ascorbic acid (5.7${\times}$10$^{-3}$ M) previously well known as antioxidants. These extracts also showed a synergistic effect. TBA values of natto (45.8％) and soybean paste extract (45.2％) were stronger than that of soybean milk extract (33.6％). These results suggest that soybean product extracts have antioxidative activities and synergistic effects.

• 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 the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.193-197
• /
• 2000

The effects of black soybena extracts on enzymes activies of rat were evaluated in present study. Eighty-four male Sprague-Dawley rats weighing 100$\pm$10g were divided into twelve groups which consisted of black soybean extract, Pb and Cd solution, and black soybean extract plus Pb or Cd soln groups. The weight gain was increased in black soybean extracts and Pb soln solution group but decreased in Cd soln solution group. The results obtained form the experiment were as follows: Glutamate pyruvate trasaminase (GPT) and glutamate oxaloacetate oxaloacetate transaminase (GOT) activities were not significantly different among experimental groups. The lactate dehydrogenase (LDH) activities of black soybean extract administered groups were decreased than those of Pb and Cd solution group. Black soybean group increased cholinesterase (ChEase) activity as compared to administration of Pb and Cd soln group.

• Microbiology and Biotechnology Letters
• /
• v.24 no.4
• /
• pp.525-528
• /
• 1996

To investigate the inhibitory effect of soybean and Korean traditional fermented soybean products on the chemically induced mutagenesis, we extracted soybean, Kanjang, Doenjang, Kochujang, and Chongkukjang with water, methanol and hexane. Inhibitory effect of the extracts was assayed by the SOS chromotest using Escherichia coli PQ37 as a test strain. 4-nitroquinoline-1-oxide(4NQO), N-methyl-N'-nitro-N-nitrosoquanidine(MNNG), and aflatoxin B$_{1}$(AFB$_{1}$) were used as mutagens. Methanol extracts showed relatively higher inhibitory effect than water and hexane extracts. Methanol extracts of soybean, Doenjang, Kochujang, and Chonhkukjang showed inhibitory effect of 68.4, 96.3, 17.5, and 100.9% against MNNG, and 28.6, 109.1, 41.3, and 101.8% against AFB$_{1}$, respectively. Doenjang methanol extract showed inhibitory effect of 51.0, 96.3, and 109.1% against 4NQO, MNNG, and AFB$_{1}$, respectively. Methanol extract of Doenjang showed dose-dependent inhibitory effect against 4NQO, MNNG, and AFB$_{1}$. Inhibitory effect of heat-treated Doenjang and Chongkukjang methanol extracts on the mutagenecity of MNNG and AFB$_{1}$ was remained over 95% of the inhibitory effect of heat-untreated extracts, demonstrating the heat stability of the potent antimutagenic activity.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.874-880
• /
• 2010

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.