• Journal of Nutrition and Health
• /
• v.16 no.2
• /
• pp.81-88
• /
• 1983

This study was performed to investigate the influence of the amino acid composition of diet and environment on RNA, protein content in brain and learning ability in rats. Forty-two Sprague-Dawley male rats were divided into six groups according to type of diet, casein, soybean meal, or corn gluten and rearing condition, isolated or enriched. They were fed foods ad libitum for 6 weeks. A water maze was used to test behavioral performance for 3 weeks from 4th week. The rats were sacrificed at 6th week and their whole brains were taken and frozen for assay of RNA and protein. The results were summarized as follows : 1) The body weight gain for the experimental periods of corn gluten group was significantly lower than the casein and the soybean meal group. 2) The brain weight of the corn gluten group was significantly lower than the casein and the soybean meal group and the environmental enrichment slightly increased it among rats fed the corn gluten diet. 3) The total RNA contents were the greatest in the environmentally enriched casein group. The brain protein contents of the isolated corngluten group was the smallest. However, the contents of the enriched corn gluten group were similar to those of the others. 4) In the water maze test, the isolated corngluten group spent significantly more time than the others. Environmental enrichment could decrease time to perform the task of the maze.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.4
• /
• pp.376-382
• /
• 2014

This study determined the level of fermented soybean meal (FSM) that could be substituted for fish meal in the diet for parrot fish Oplegnathus fasciatus. Fish meal (FM) was used the sole protein source in the control diet. FSM was substituted for 20, 40, 60, 80, and 100% of the fish meal in the experimental diets. The FSM resulted in increased crude protein, crude fat, and crude ash, but decreased crude fiber. The methionine and tryptophan contents in the FSM increased, while lysine and threonine decreased. The 18:2n-6 fatty acid content decreased from 55.30% to 28.67%. Fermentation increased 20:5n-3 (EPA) and 22:6n-3 (DHA) by 2.03% and 15.54%, respectively, although the differences were not significant. Based on growth performance, we concluded that FSM could replace up to 60% of FM for the maximum growth of juvenile parrot fish.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.49 no.4
• /
• pp.342-348
• /
• 2004

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the $60\%$ isopropanol extract of soybean(Glycine max [L.] Merr.) seed revealed two abundant proteins with molecular masses of 19 and 10 kDa. Amino acid analysis revealed that the isopropanol-extractable protein fraction was rich in cysteine. Two-dimensional gel electro-phoretic analysis indicated that the 19kDa and 10kDa proteins had pI of 4.2 and 4.0 respectively. Peptide mass fingerprints of trypsin digests of the two proteins obtained using matrix-assisted, laser desorption/ionization-time of flight (MALDI-TOF) mass spectroscopy revealed the 19kDa protein was Kunitz trypsin inhibitor and the 10kDa protein was Bowman-Birk proteinase inhibitor. When resolved under non-denaturing conditions, the isopropanol-extracted proteins inhibited trypsin and chymotrypsin activity. Results presented in this study demonstrate that isopropanol extraction of soybean seed could be used as a simple and rapid method to obtain a protein fraction enriched in Kunitz trypsin and Bowman-Birk proteinase inhibitors. Since proteinase inhibitors are rich in sulfur amino acids and are putative anticarcinogens, this rapid and inexpensive isolation procedure could facilitate efforts in nutrition and cancer research.

• Journal of Life Science
• /
• v.14 no.3
• /
• pp.453-458
• /
• 2004

Soybean oil and protein contents are very important as a nutritional component of food. The seed composition as oil and protein are polygenic traits. In this study, the Keunolkong${\times}$Iksan10 populations were evaluated with SSR markers to identify QTLs related to oil and protein contents. Three related independent QTLs near the marker satt100 on LG C2, satt546 on LG D1b＋W and satt418 on LG L were identified oil contents. The three independent QTLs near the marker satt556 on LG B2, satt414 on LG J and satt238 on LC L were identified of protein contents. In the results of this study, common QTLs on LG L was associated with seed oil and protein contents. In the result of this study, it is believed that the seed composition material as oil and protein contents were mainly controlled by environmental stresses and they are seed size on genotypes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.2
• /
• pp.31-35
• /
• 1982

Alcohol fermentation was carried out by using the yeast (S. cerevisiae) and soybean whey as the sole carbon source. The whey was gained form waste after manufacturing of soybean curd. The whey contained approximately one gram sugar per hundred mililter and the sugar was consisted of a 65 per cent of reducing sugar. However, it showed a low protein content of 43mg per the same volume. Ammonium sulfate showed the best effect on the generation of carbon dioxide among three kinds of tested nitrogen sourogen sources, potassium nitrate, urea and ammonium sulfate. Thus, fermentation was carried out with supplement of 2.0g ammonium sulfate to one liter of soybean whey. During fermentation continued for 48 hours, the maximum amount of ethanol 1.86g was produced from one liter of soybean whey. The ethanol fermentation utilized 81 and 94% of its initial sugar and protein contents, respectively.

• Natural Product Sciences
• /
• v.19 no.4
• /
• pp.324-328
• /
• 2013

Soy (Glycine max, family Leguminosae) contains isoflavones and saponins as main constituents. In our preliminary study, soybean ethanol extract (SE) ameliorated scopolamine-induced memory impairment in mice in the passive avoidance task. Therefore, to confirm its ameliorating effect for memory impairments, we measured its effect in scopolamine-induced memory-impaired mice in Morris water maze task. SE significantly prevented scopolamine-induced memory impairment in the Morris water maze task. SE also increased the swimming time within quadrant section of the platform on the day after the final training session test. SE protected the reduction of brain-derived neurotrophic factor (BDNF) expression and cAMP response element-binding protein (CREB) phosphorylation in the hippocampi of scopolamine-treated mice. However, SE did not inhibit acetylcholinesterase. To understand the possible role of soysaponins in memory impairments, we prepared soyasaponins-rich (butanol) fraction of soybean (SRF) and investigated its protective effect against in the passive avoidance and Morris water maze tasks. SRF ameliorated scopolamine-induced memory impairment in mice. The memory impairment-ameliorating effect of SRF was more effective than that of SE. Based on these findings, soybean may improve memory impairment by regulating CREB phosphorylation and BDNF expression.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.454-459
• /
• 1985

The structure of the seed of Lupinue angustifolius was studied in order to investigate the Food quality of lupin seed in comparision with soybean. The cotyledonary cells of lupinseed was in egg-like shape and much (more than 4 times) larger than those of soybean. The microstructure of cotyledonary cells of lupinseed was characterized with thick cell wall having distinct pit-pairs. The protein bodies in lupinseed cotyledon cell contained numerous crystaloids, which was absent in soybean. The middle lamella of soybean cell was partially disintegrated by excessive heat treatment ($120^{\circ}C$, 20 min), whereas those of lupinseed did not change much by heting at $120^{\circ}C$ for 130 min.

• Applied Biological Chemistry
• /
• v.12
• /
• pp.19-24
• /
• 1969

As a one of the new methods for soybean protein food processings, an attempt was made to decompose steamed soybean protein to amino acids, peptides, and other water soluble forms by the use of protease produced by Aspergillus sojae, and extract them to use as additives of low protein foods or weaning-foods of children. In this paper, as a one part of this subject, the optimum condition, such as optimum pH, temperature, digestion period, raw material's mixing ratio with wheat meal, amount of water added, and effect of sodium chloride addition, to decompose and extract soybean protein were studied. They were obtained when mixing raw materials with wheat meal in the ratio of 10:4 and adding six folds of water at $40-45^{\circ}C$, pH 5-8 for 18 hrs. digestion. Although sodium chloride addition exerted an unfavorable influence upon the decomposition of the aforementioned materials, it was effective to prolongation of digestion period. Under the abovementioned optimum conditions, the maximum extractability of soybean protein as forms of amino acids, peptides, and other water soluble forms, was nearly 70 percent against protein content of raw materials.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.17 no.2
• /
• pp.167-176
• /
• 1997

A field experiment was conducted in Chungiu and Jungwon to evaluate growth characteristics, root development, dry matter yield, crude protein yield and palatability according to nitrogen fertilizer level at intercropping cultivation of sorghum $\times$ sudangrass hybrid(hereinafier referred as SSH) and soybean. Nitrogen level was six treatment of Okg, 30kg 60kg, 90kg 120kg, and 150kg per hectare, and cutting date (sorghum $\times$ sudangrass and soybean) was july 28. 1. In the SSH, plant length was increased with increasing nitrogen fertilizer from 0kg/ha to 120kg/ha, but 150kgha treatment was decreased cornpared to 120kg/ha treatment. In the soybean, plant length did not show difference among 0kg, 30kg 60kg, and 90kg per hectare, but 120kg and 150kgfha treatment was on the contrary short. In the SSH, leaf length, leaf width and leaf number were the highest in 120kg/ha treatment, but soybean showed multifarious. 2. Stem diameter of SSH was increased with increasing nitrogen fertilizer. But soybean was thick from 0kg/ha treatment to 60kg/ha treatment, while above 90kg/ha treatment was on the contrary thin. Stem of SSH was hard with increasing nitrogen fertilizer, but soybean was soft with increasing nitrogen fertilizer. Root weight (Dry matter) of SSH was increased with increasing nitrogen fertilizer. On the contrary, soybean was decreased with increasing nitrogen fertilizer. 3. In the dairy cattle and Korean native cattle, palatability according to nitrogen fertilizer was the highest at 90kgha treatment, while 120kgha treatment and 150kgha treatment was the lowest. But in the deer, 30kg/ha treatment of low nitrogen fertilizer was the highest in palatability. 4. Nitrogen content of root of SSH was increased with increasing nitrogen fertilizer(P<0.01). But in soybean, 30kg and 60kg/ha treatment were higher than 0kg, 90kg, 120kg and 150kg/ha treatment(P<0.01). Total niwogen content of soil were high at 90kg 120kg 150kgha trea~ment(P<0.01). 5. Dry matter yield was high at the 90kg 120kg and 150kgha treatment as range from 15, 262kg/ha to 15, 614kg/ha without significant difference among those, but Okgha treatment was the lowest as 11, 183kg/ha (PC 0.05). Protein content of SSH was the highest at 90kg/ha treatment as 8.3 percentage. Soybean was highest at 60kgha treatment as 22.9 percentage. Protein yield was the highest at 90kg/ha treatment as 1, 547.6kg/ha, but Okgha treatment was the lowest as 1, 022.8kg/ha (P<0.01).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.22 no.1
• /
• pp.135-166
• /
• 1977

Some biochemical features of varietal variation in seed protein and their implications for soybean breeding for high protein were pursued employing 86 soybean varieties of Korea, Japan, and the U.S.A. origins. Also, studied comparatively was the temporal pattern of protein components accumulation during seed development characteristic to the high protein variety. Seed protein content of the 86 soybean varieties varied 34.4 to 50.6%. Non-existence of variety having high content of both protein and oil, or high protein content with average oil content as well as high negative correlation between the content of protein and oil (r=-0.73$^{**}$) indicate strongly a great difficulty to breed high protein variety while conserving oil content. The total content of essential amino acids varied 32.82 to 36.63% and the total content of sulfur-containing amino acids varied 2.09 to 2.73% as tested for 12 varieties differing protein content from 40.0 to 50.6%. The content of methionine was positively correlated with the content of glutamic acid, which was the major amino acid (18.5%) in seed protein of soybean. In particular, the varieties Bongeui and Saikai ＃20 had high protein content as well as high content of sulfur-containing amino acids. The content of lysine was negatively correlated with that of isoleucine, but positively correlated with protein content. The content of alanine, valine or leucine was correlated positively with oil content. The seed protein of soybean was built with 12 to 16 components depending on variety as revealed on disc acrylamide gel electrophoresis. The 86 varieties were classified into 11 groups of characteristic electrophoretic pattern. The protein component of Rm=0.14(b) showed the greatest varietal variation among the components in their relative contents, and negative correlation with the content of the other components, while the protein component of Rm=0.06(a) had a significant, positive correlation with protein content. There was sequential phases of rapid decrease, slow increase and stay in the protein content during seed development. Shorter period and lower rate of decrease followed by longer period and higher rate of increase in protein content during seed development was of characteristic to high protein variety together with earlier and continuous development at higher rate of the protein component a. Considering the extremely low methionine content of the protein component a, breeding for high protein content may result in lower quality of soybean protein.n.