콩 함유 이소플라본의 생리활성과 가공적성

Studies on Physiological Properties of Isoflavone from Soybean and Its Processing Properties

  • 한진숙 (동의과학대학 식품과학계열) ;
  • 하태열 (한국식품연구원 식품기능연구본부) ;
  • 김성란 (한국식품연구원 식품기능연구본부)
  • Han, Jin-Suk (Division of Food Science, Dong-Eui Institute of Technology) ;
  • Ha, Tae-Youl (Food Function Research Division, Korea Food Research Institute) ;
  • Kim, Sung-Ran (Food Function Research Division, Korea Food Research Institute)
  • 발행 : 2006.12.29


본 연구에서는 콩 식품의 품질 및 가공적성을 최적화하기 위해 대두 이소플라본 추출물의 생리활성과 가공적성에 대한 실험을 수행하였다. 메탄을 추출 이소플라본의 free radical 소거능이 가장 우수하였고, 아질산 소거능은 메탄올, 에탄올과 열수추출물의 순으로 나타났다. ACE 저해작용은 이소플라본이 가장 많이 추출된 메탄올 추출물보다 열수추출물에서 더 큰 효과를 보였다. 또한, 한국인에게 호발하는 위암세포(SNU-1)과 대장암세포(SNU-C4)에 대한 이소플라본 및 대두 추출물의 항종양활성을 확인하였다. 대두 이소플라본이 가공제품이나 특수영양식품으로 가공될 때 문제가 될 수 있는 여러 조건별 안정성을 검토하기 위하여, 분말상태의 대두 이소플라본 농축물$(20\sim40%)$, 99% 이소플라본 표준품, 대두상태의 이소플라본을 대상으로 열, pH, 살균조건에 따른 안정성을 조사하였다. 대두 이소플라본 농축물은 pH 3 이하와 pH 8 이상의 pH에서 크게 감소하였으나 대두 상태의 이소플라본은 pH에 따른 이소플라본의 함량 감소가 없이 거의 일정하게 유지되었다. 99% 이소플라본 표준품은 산성 pH에서는 안정하나 알칼리에서는 대두 이소플라본 추출물보다 감소폭이 컸다. 한편 이소플라본의 열안정성은 우수하여 이소플라본은 식품의 일반적인 가공 조건에서 안정적인 것으로 나타났다.


  1. Hendrich S, Lee KW, Xu X, Wang HJ, Murphy PA. 1994. Defining food components as new nutrient. J Nutr 124: 1789S-1792S
  2. Choi MS, Rhee KC. 2006. Production and Processing of soybeans and nutrition and safety of isoflavone and other soy products for human health. J Med Food 9: 1-10
  3. Mazur WM, Duke JA, Wahala K, Rasku S, Adlerecreutz H. 1998. Isoflavonoids and lignans in legumes: Nutritional and health aspects in human. J Nutr Biochem 9: 193-200
  4. Messina M. 1995. Modern applications for an ancient bean: Soybeans and the prevention and treatment of chronic disease. J Nutr 125: 567S-569S
  5. Kennedy AR. 1998. Chemopreventive agents: protease inhibitors. Pharmacol Ther 78: 167-209
  6. Tsukamoto C, Kikuchi A, Harada K, Kitamura K, Okubo K. 1993. Genetic and chemical polymorphisms of saponins in soybean seed. Phytochemistry 34: 1351-1356
  7. Barnes S, Kim H, Peterson TG, Xu J. 1998. Isoflavones and cancer-the estrogen paradox. Korea Soybean Digest 15: 81-93
  8. Messina M, Messina V. 1991. Increasing use of soyfoods and their potential role in cancer prevention. J Am Diet Asso 91: 836-840
  9. Sarkar FH, Li Y. 2003. Soy isoflavones and cancer prevention. Cancer Invest 21: 817-818
  10. Messina M, Persky V, Setchell KDR, Branes S. 1994. Soy intake and cancer risk: A review of the in vitro and in vivo data. Nutr Cancer 21: 113-131
  11. Tikkanen MJ, Adlercreutz H. 2000. Dietary soy-derived isoflavone phytoestrogen. Could they have a role in coronary heart disease prevention? Biochem Pharmacol 60: 1-5
  12. Fonseca D, Ward WE. 2004. Daidzein together with high calcium preserve bone mass and biochemical strength at multiple sites in ovariectomized mice. Bone 35: 489-497
  13. Peterson G, Barnes S. 1991. Genistein inhibition of the growth of human breast cancer cell: Independence from estrogen receptors and the multidrug resistance gene. Biochem Biophys Res Comm 179: 661-667
  14. Barnes ST, Peterson G, Grubbs C, Setchell KDR, Calson J. 1990. Soybeans inhibit mammary tumors in models of breast cancer. In Mutagens and Carcinogens in the Diet. Pariza MD, ed. Wiley-Liss, New York, USA. p 239-253
  15. Coward L, Barnes NC, Setchell KDR, Barnes S. 1993. Genistein, daidzein and their $\beta$-glucoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem 31: 394-396
  16. Moon BK, Jeon KS, Hwang IK. 1996. Isoflavone contents in some varieties of soy and on processing conditions. Korean J Soc Food Sci 12: 527-534
  17. Kim SR, Kim SD. 1996. Studies on soybean isoflavones: I. Content and sidtrubutuin of isoflavones in Korea soybean cultivars. RDA J Agric Sci 38: 155-165
  18. Barnes S, Kirk M, Coward L. 1994. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry. J Agric Food Chem 42: 2466-2474
  19. Williams BW, Cuvelier ME, Berset C. 1995. Use of free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28: 25-30
  20. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosoamine formation by nondialyzable melanoidines. Agric Biol Chem 51: 1333-1338
  21. Charmichael J, DeGraff WG, Gazdar AF, Minna JD, Michell JB. 1987. Evaluation of a tetrazolium-based semiautomated colorimetric assay: assessment of chemosensitivity testing. Cancer Res 47: 936-942
  22. Son DW. 1997. Peptides as functional foods and its application. Food Sci Industry 30: 22-29

피인용 문헌

  1. Antimutagenicity and Anticancer Activity of Soybean Fractions Extracted by Solvents vol.17, pp.10, 2007,
  2. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage vol.27, pp.7, 2010,
  3. Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans vol.45, pp.1, 2016,