• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1536-1544
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• 2005

We have investigated physiological effects of soy ice cream with oligosaccharide on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Parched soybean powder (7.6$\%$, w/w) substituted skimmed milk and cream, soybean oil (7.6$\%$, w/w) for milk oil, and fructooligosaccharide (9.5$\%$, w/w) for sucrose. Five types of ice cream were prepared: regular, oligosaccharide-supplemented regular, soy, oligosaccharide - supplemented soy, and oligosaccharide - supplemented black soybean ice cream . Freeze - dried ice cream was supplemented to AIN93-based diets at 30$\%$ (w/w) containing 6.5$\%$ soy and 4.5$\%$ fructooligosaccharide. Diabetes was induced by intramuscular administration of streptozotocin, and experimental diets were given for 4 weeks. Plasma concentration of thiobarbituric acid reactive substances (TBARS) was significantly increased in the diabetic rats compared with the normal rats, then was significantly decreased with feeding soy ice cream containing diet compared with regular ice cream containing diet among the diabetic groups. The levels of TBARS in liver were decreased in the rats that were fed either soy or oligosaccharide ice cream compared with the rats that were fed regular ice cream. Erythrocyte superoxide dismutase activity was significantly increased in the rats fed soy ice cream compared with the rats fed regular ice cream. Erythrocyte glutathione peroxidase and catalase activities were significantly increased in the rats fed black soybean ice cream. Fecal concentrations of Lactobacilli were significantly higher in the rats fed soy ice cream and oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. Fecal concentrations of Bifidobacteria were significantly higher in the rats fed oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. In conclusion, oligosaccharide- supplemented soy ice cream suppressed lipid peroxidation and improved the got microbiota in diabetic rats compared with milk-based regular ice cream.

• Nutritional Sciences
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• v.8 no.4
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• pp.219-225
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• 2005

This study examined the effect of viable bifidobacteria and non-digestible carbohydrates on the cecal pH, colonic neoplastic lesion (aberrant crypt) and proliferating cell nuclear antigen (PCNA) labeling index in carcinogen-treated mts. Animals received s.c. injection of dimethylhydrazine (DMH) (15 mg/kg body weight) twice 3 days apart. Three days after the second carcinogen administration, the treatments were begun. 1he treatments were basal diet (AIN-76) with skim milk (Basal/skim), or the following diets with daily gavage of $10^8$ bifidobacteria: basal (Basal/bifido), $2\%$ fructo-oligosaccharide (FOS/bifido), $2\%$ soybean oligosaccharide (SBO/bifido), $2\%$ wheat bran oligosaccharide (WBO/bifido) and $8.4\%$ wheat bran (WB/bifido). After 4 weeks of treatment, cecal pH was measured using a pH probe. The number of aberrant crypt (AC), aberrant crypt foci (ACF) and crypt multiplicity were enumerated and colonic PCNA labeling index was determined using immunohistochemistry. Cecal pH was significantly reduced in SBO/bifido and FOS/bifido groups compared to control group. However, there were no significant differences in either number of AC or rates of cell proliferation as shown by PCNA labeling index among the groups, although mts fed FOS/bifido reduced the numbers of ACF compared to Basal/skim group. The SBO/bifido group did not reduce the number of ACF or PCNA labeling index. Also, other oligosaccharides did not reduce the risk of colon cancer compared to control group. The concomitant reduction of cecal pH and number of ACF suggest that the combination of bifidobacteria and FOS may reduce the risk of colon cancer.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.844-849
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• 2005

The chemical composition of isoflavone, oligosaccharide and phytic acid content of three Korean soybeans, Hwanggumkong, Yakkong and Huktae cultivars, were examined. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of 10.9-$12.5\%$, 15.8-$20.8\%$, 36.5-$41.1\%$ and 5.4-$5.6\%$ respectively, showing differences among the cultivars. Methionine, cystein and histidine were the minor components of soybean protein and ratio of methionine to the total proteins showed significant varietal differences. The main fatty acids of total lipids were linoleic, oleic and palmitic acids, which comprised over $80\%$ of the total fatty acids. Yakkong, Hwanggumkong and Hukae contained 2491.4 $\mu$g, 2176.8 $\mu$g and 1893.5$\mu$g of isoflavone in each gram of dry matter, respectively, and existed mainly as glycoside isomers. Oligosaccharide contents were similar among the cultivars. The total concentration of phytic acid was $2.63\%$ of Hwanggumkong, $2.12\%$ of Yakkong and $2.80\%$ of Huktae.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.221-229
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• 1999

Certain indigestible oligosaccharides may benefit gastrointestinal tract via fermentation and proliferation of desirable bacterial species. The purose of this study was to elucidate the effect of selected oligosaccharides, such as fructooligosaccharides(FOS), soybean oliosaccharides(SOE), and highly concentrated branched oligosaccharides(HiBOS), on fecal micorflora proliferation, lipid concentration, lipid peroxide formation and antioxidant enzymes acitivies in plasma and liver of the rats. Thirty two male Sprague-Dawley rats were randomly assigned to one of four treatments ; 1) control diet(AIN-93G diet); 2) control diet +5% FOS ; 3) control diet + 5% SOE ; 4) control diet + 5% HiBOS. The duration of the study was 4 weeks. Fecal bifidobacteria concentration were significantly higher (p<0.05) in the HiBOS group compared with the control after 4 weeks of dietary treatment. FOS and SOE groups also had higher fecal bifidobacteria levels than control, but statistical significance was not found. The concentration of plasma total lipid was decreased by oligosaccharide consumption, especially in HiBOS group(p<0.05). The concentration of plasma total triglyceride was significantly lower in all of the oligosaccharide containing groups compared with the control(p<0.05). The plasma total cholesterol concentration tended to be lower in the oligosaccharide consuming groups than control. The concentrations of hepatic total lipid, triglyceride and total cholesterol were not affected by consumption of oligosaccharides. Thiobarbituric acid reactive substance(TBARS) concentrations and antioxidant enzyme activities in plasma and liver were not affected much by experimental diets. There results suggest that dietary oligosaccharides may be beneficial for increasing intestinal bifidobacteria and lowering plasma lipid levels.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.225-229
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• 1995

Soy oligosaccharide, a low calorie sugar, which is known to improve the intestinal microbial flora, was recovered from the waste of soymilk process by Steffen process. To remove protein contaminants, prior to the Steffen process, pH of the sample was adjusted to $3.5{\sim}4.0$ or calcium chloride was added 8%(w/w) per sugar. Both pretreatment processes were found to remove about $25{\sim}30%$ of the protein initially present in the sample. Using the Steffen process, as much as 85% of soy oligosaccharide could be recovered as a saccharate form. The amounts of calcium chloride and lime used were 20%(w/w) and $100{\sim}120%$(w/w) per total sugar, respectively. After the sugar was desorbed by $CO_{2}$, the final yield of oligosaccharide was 80% while 80% of protein were removed from the original solution. The composition of sugar was similar to that of soybean cooking water.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.581-587
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• 2014

The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.498-502
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• 2005

Three Korean soybean varieties - Shinpaldal-2, Seomoktae and Seoritae - were investigated for changes in their physical properties and the amount of functional components (i.e. isoflavones and oligosaccharides), during germination. Soybeans were germinated at $20^{\circ}C$ for 96 hr in complete darkness. The dry weights of cotyledone, hypocotyl, seed coat, and hilum of Seoritae were heavier than those of other varieties. The dry weights of the three bean varieties decreased steadily in spite of root growth. The largest amount of isoflavone content was observed from Shinpaldal-2 (1.824 mg/g), followed by Seoritae (1.216 mg/g) and Seomoktae (1.125 mg/g). Total isoflavone content increased by 13% during initial germination, and then decreased thereafter. Aglycone types such as daidzein and genistein dominated the increase in isoflavone contents. The increase in genistein content of Shinpaldal-2 was 17.5 fold compared with ungerminated soybean, while the amount of daidzein was 6.7 times as much as ungerminated Shinpaldal-2 over an 18-hr germination period. Oligosaccharide contents such as raffinose (Raf) and stachyose (Sta) rapidly decreased during germination, while the sucrose (Sue) content remained constant until 36-48 hr of germination. From these results, it was clearly shown that the germination process significantly changed the contents of functional nutrients in soybeans. Therefore, the optimization of germination process should be considered to improve the biological functionality of soybeans in food processing.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• KSBB Journal
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• v.11 no.2
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• pp.181-185
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• 1996

A considerable amounts of mannitol were accumulated during the fermentation of Kimchis. When several oligosaccharide including fructo-, soybean-, and isomaltooligosaccharides were added during the preparation of Kimchi as beneficial ingredient respectively, fructooligosaccharides (at $25^{\circ}C$) and soybean-oligosaccharides (at $35^{\circ}C$) significantly increased the amounts of mannitol accumulation, while isomalto-oligosaccharides exerted no effect at all fermentation conditions examined. This result were caused by no appearance of microorganisms which have the capability of utilizing isomalto-oligosacsharides during fermentation period. Isomalto-oligosaccharides can be recommended as an effective ingredient of Kimchis because both oligosaccharides and mannitol that have favorable functionalities were simultaneously contained. However, so as to enhance the cooling taste of Kimchis by increasing the content of mannitol, fructo- and soybean-oligosaccharides are rather favorable.