• Journal of Life Science
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• v.26 no.4
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• pp.439-445
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• 2016

Soybean leaves, a Korean edible plant material, have been reported to prevent the development of osteoporosis and breast cancer. Based on this rational, soybean fallen leaves ethanolic extract (SBFL) was used for the experiment of cell invasion related to metastasis and antioxidant activity. The effect of SBFL on matrix metalloproteinases (MMPs) in human fibrosarcoma cells, HT1080 as well as its anti-oxidant activity was investigated in this study. The effect of SBFL on scavenging activity of reactive oxygen species was evaluated in vitro using lipid peroxidation assay,DPPH radical and reducing power assay. SBFL showed the positive effects on antioxidant activity, compared with vitamin C and vitamin E used as positive controls. Furthermore, SBFL showed cytotoxicity above 16 µg/ml in MTT assay. In particular, it was found that SBFL decreased the activation of MMP-9 stimulated by phorbol 12-myristate 13-acetae (PMA) and phenazine methosulfate (PMS). SBFL treatment increased the expression levels of p-FoxO-1 and SOD-1. Moreover, SBFL inhibited cell invasion stimulated by vascular endothelial growth Factor (VEGF). These results indicate that SBFL could inhibit cell invasion related to the activation of MMP-9 and oxidative stress, suggesting that it could be available as a main ingredient for prevention of metastasis.

• Journal of Crop Science and Biotechnology
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• v.11 no.1
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• pp.31-38
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• 2008

Improvement of $N_2$ fixation by symbiotic rhizobia is considered an effective means for enhancing its productivity without high input of nitrogen(N) fertilizer. Several methods to improve $N_2$ fixation have been proposed including the use of supernodulating mutants. The objective of this research was to identify the varietal difference in N and $N_2$-fixation ability among the soybean supernodulating mutants, SS2-2 and Sakukei 4, with different nodulation abilities using $^{15}N$ in field conditions in both Korea and Japan. The dry weight(DW) was higher in wild-type soybeans. The distribution rate of DW in each plant part was high in seeds of supernoduating and wild-type soybeans but high in stems and leaves of non-nodulating mutants. Although the supernodulating mutants had a low DW rate at maturity, they showed a similar $N_2$ fixation ability compared with wild-type. Supernodulating mutant plants mainly obtained N from $N_2$ fixation, while soil N was the main resource for obtaining N in non-nodulating mutants. The percentage of N derived from atmospheric dinitrogen(Ndfa) was higher in supernodulating mutants than in wild-type and relatively high in seeds between plant parts at maturity. In particular, supernodulating mutants showed higher N content in roots than those of wild-type and non-nodulating mutants. It was considered that supernodulating mutants have the advantage of saving nitrate in soil and being beneficial for N absorption of subsequent crops due to their conserving more N in the field and releasing considerable amounts of N from roots and leaves fallen to the soil.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.