• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1161-1171
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• 2019

Objective: The current study aimed to replace soybean oil in broiler diets with linseed oil, which is rich in omega-3 fatty acid supplemented with pomegranate peel extract (PPE) and measured its effect on broiler performance, carcass traits, lipid profile, as well as fatty acids composition, phenols and flavonoids content of broiler muscles and immunity of broiler chicks. Methods: A total of 300 1-day-old Cobb chicks were randomly allotted into six experimental groups, T1 fed on basal diet with soybean oil without any additives, T2 fed on basal diet with soybean oil with addition of 0.5 g/kg diet PPE, T3 fed on fed on basal diet with soybean oil with addition of 1 g/kg diet PPE, T4 fed on basal diet with linseed oil without any additives, T5 fed on basal diet with linseed oil with addition of 0.5 g/kg diet PPE and T6 fed on basal diet with linseed oil with addition of 1 g/kg diet PPE. The PPE supplementation with 0.05% improved final body weight with either soybean oil ration or linseed oil ration. Results: The PPE improved carcass dressing percentage in comparison with the control groups. Body fat levels decreased with increasing PPE levels, especially with a linseed oil diet. Replacing soybean oil with linseed oil decreased the total cholesterol and triacylglycerol levels in broiler serum. The PPE supplementation decreased serum total cholesterol levels and increased high-density lipoprotein cholesterol levels. The content of the breast muscle alpha linolenic acid improved after replacement of soybean oil with linseed oil in broiler diets. PPE supplementation increased the phenol and flavonoid content in broiler meat and increased lysozyme activity. Conclusion: Replacing soybean oil with linseed oil in broiler diets with the addition of PPE enriched muscle meat with omega-3 fatty acids and antioxidants and improved broiler immunity and their serum lipid profile.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.101-101
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• 2020

Soybean is known as to have a several healthy ingredients. Among them, isoflavones are effective in reducing obesity, menopausal symptom. Isoflavones consist of 12 isomers, including Aglycon, Glucoside, Malonyl glucoside, Acetyl glucoside, and are usually found in soybean seeds. The content is determined by the sum of 12 isomers, and the content value difference between the varieties is huge. In this study, we investigated the agronomic traits, 12 isomer of isoflavone content and composition for 49 soybean germplasms. This germplasms were selected from the 23,000 germplasms with the highest total content of isoflavones possessed by the National Agrobiodiversity Center. Seed samples were cultivated in experimental field located in Jeonju City on April 04, 2019. Matured seeds were harvested and portions of each seed samples were oven-dried, pulverized, and analyzed for their isoflavone compositions using HPLC-DAD. The soybean samples showed distinction in their agronomic traits, isoflavone compositions and contents. The days to flowering ranged between 38 and 69 days while the days to maturity ranged between 103 and 156 days. The seed coat color of soybean germplasms was 24 in black, 10 in yellow, 2 in green, 5 in yellowish green, 4 in green with black spot, 4 in pale yellow. The germplasm with the highest total content of isoflavones was the IT178054(1257.61±7.98 ㎍/g), but the germplasms containing the largest number of isoflavone isomers were IT274592, IT275005, both germplasms had 11 isoflavone isomers excluding Malonyl glycitin. The largest source of Aglycon, the most easily absorbed isoflavone form in the human body, was IT274592(DZ: 8.83±0.30 ㎍/g, GL: 11.14±0.81 ㎍/g, GE: 8.16±0.26 ㎍/g), while only IT274592, IT275005, IT308619 contained all three components of Aglycon. In Principal Component Analysis(PCA), the first two principal components showed more than 3.5 Eigen value and accounted for 58.2% of variability. The total content value had strong relationship with Malonyl genistin content value. Acetyl isomers had strong relationship, but Malonyl isomers were only related to isomers except Malonyl glycitin. These results will help in research on soybean varieties to enhance isoflavone ingredients.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.

• Journal of Environmental Health Sciences
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• v.32 no.2 s.89
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• pp.126-131
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• 2006

The objective of this study was monitoring of genetically modified soybean by PCR and ELISA. We collected 60 soybean samples from the open markets located in Western Gyeongnam (Sacheon, Hamyang, Hadong, Sanchung, Uiryung, Geochang, and Hapcheon). A total of 60 soybeans was examined and 14 genetical modified soybean (GMS) were detected by PCR. The GMS rate of selling soybean in Uiryung, Hadong, Sacheon, and Hapcheon was 50.0%, 37.5%, 33.3% and 25%, respectively. The 7 of 14 GMSs were positive by ELISA and most of positive samples were below 3% GMS but 1 (Uiryung 1) of the positive samples was over the 3% which is maximum permit limit in Korea. These results mean that merchants of open market did not express for selling soybean mixed with GMS, so consumers did not recognize GMO. Therefore, we thought that education of GMO for merchant of open market need to recognize about GMO maximum permit limit.

• Research in Plant Disease
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• v.19 no.3
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• pp.216-219
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• 2013

A total of 75 soybean cultivars developed in Korea was screened against soybean cyst nematode (SCN), Heterodera glycines HG type 2.5. Cysts developed on soybean cultivars ranged from 104 to 624 cysts per pot. There was no resistant cultivar but 'Jangyeopkong', 'Saealkong', 'Miryangkong', and 'Mansukong' were moderately resistant; 33 cultivars were moderately susceptible and the other cultivars were susceptible. 'Jangyeopkong', 'Saealkong', 'Miryangkong', and 'Mansukong' could be recommended for soybean fields infested with SCN until developing SCN resistant soybean.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.336-342
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• 2003

The effects of cultivation methods (cultivation of curled-shaped type, M-1; conventional cultivation, M-2; growing after treatment with a growth regulator, M-3; cultivation by the combination of M-1 and treatment with oak charcoal, M-4) on the quality characteristics of soybean sprouts were studied by the measurement of growth characteristics. This study also investigated the changes in shelf-life stability of the new soybean sprouts (NSB) using M-4, which was cultivated with oak charcoal and treated with antimicrobial Citrus sunki seed extract. Among the soybean sprouts grown for six days at the high temperature and humidity environment (90$\pm$5% RH, 25$\pm$1$^{\circ}C$), M-1 revealed no significant difference in terms of quality, such as the harvest yield, the rot rate and the growth characteristics when compared with M-2. M-3 showed no significant difference in growth characteristics, of hardness, and sensory evaluation scores when compared with the soybean sprouts grown by conventional methods. NSB had a low number of total microorganisms and had a better appearance after five days of storage than did the control group (M-2). These findings demonstrate that chemical-free and clean soybean sprouts can be grown by combining oak charcoal and antimicrobial Citrus sunki seed extract, thereby meeting the consumer demand for safe, chemical free sprouts.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.375-381
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• 1982

The studies are conducted on the changes of soybean lipids in terms of physicochemical characteristics, lipid classess and fatty acid composition during the fermentation process of soybean Koji preparation for daenjang (soybean paste) in a model system using cooked soybean inoculated by Aspergillus oryzae. The total lipids contents were increased during soybean Koji preparation, generally iodine values decreased but acid values increased. Total lipids of soybean Koji consisted of about 90.6% neutral lipids, 7.6% phospholipids and 1.8%, glycolipids indicating that phospholipids contents of soybean Koji was increased when compared to those of cooked soybean. The major components of nonpolar lipids in soybean Koji were free fatty acids(39.6%) and triglycerids(29.2%). Free fatty acids increased as the triglycerides decreased during soybean Koji preparation by the hydrolysis of lipase action. The major components of polar lipids in soybean Koji were phosphatidyl choline and phosphatidyl ethanolamine. Differences were observed in the composition of the polar lipids of cooked soybean and soybean Koji. A little changes also occurred in fatty acid compositions of total lipids, triglycerides and free fatty acids fractions in soybean Koji preparation. Especially a considerable increase of linoleic acid in free fatty acid fraction was observed in soybean Koji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.875-890
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• 2021

In order to confirm the safety of a genetically modified organism (GMO), we assess its potential toxicity on non-target insects and spiders. In this study, the effects of GM soybean, a type of vitamin-A-enhanced transgenic soybean with tolerance to the herbicide glufosinate, were assessed under a field condition. The study compared this vitamin-A-enhanced transgenic soybean and a non-GM soybean (Gwangan) in a living modified organism (LMO) isolated field of Kyungpook National University (Gunwi) and the National Institute Agricultural Sciences (Jeonju) in the Republic of Korea in 2019 - 2020. In total, 207,760 individual insects and arachnids, representing 81 families and 13 orders, were collected during the study. From the two types of soybean fields, corresponding totals of 105,765 and 101,995 individuals from the vitamin-A-enhanced transgenic soybean and Gwangan samples areas were collected. An analysis of variance indicated no significant differences (p < 0.05). A multivariate analysis showed that the dominance and richness outcomes of plant-dwelling insects were similar. The data on insect species population densities were subjected to a principal component analysis (PCA) and an orthogonal partial least squares-discriminant analysis (OPLS-DA), which did not distinguish between the two varieties, i.e., the vitamin-A-enhanced transgenic soybean and the non-GM soybean in any cultivated field. However, the results of the PCA analysis could be divided overall into four groups based on the yearly survey areas. Therefore, there was no evidence for the different impact of vitamin A-enhanced transgenic soybean on the above-ground insects and spiders compared to non-GM soybean.