• Title, Summary, Keyword: defatted soybean grits

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Antioxidant and Anticancer Activities of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1 (고초균에 의한 탈지대두 Grits 발효물의 항산화 및 항암 활성)

  • Lee, Sung-Gyu;Kim, Hyun-Jeong;Lee, Sam-Pin;Lee, In-Seon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.657-662
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    • 2009
  • Antioxidant and anticancer activities of water and ethanol extracts of defatted soybean grits (DSG) fermented Bacillus subtilis NUC1 were determined and compared with those of the raw DSG. The fermented defatted soybean grits (FDSG) exhibited higher total polyphenols and flavonoids contents than DSG. The ethanol extracts of FDSG (FD-E) showed the highest polyphenol and flavonoid contents with 23.35 mg/g and 3.48 mg/g, respectively. Particularly, FD-E showed higher DPPH radical scavenging activities with $RC_{50}$ of 0.32 mg/mL than other samples with $RC_{50}$ of 1.10${\sim}$3.89 mg/mL. The water and ethanol extracts of FDSG and DSG showed growth inhibitory effects against AGS, A549 and Hela cancer cells in a dose-dependent manner, and especially FD-E showed the highest growth inhibition effects. FD-E induced apoptosis in Hela cells through an increased activation of caspase-3 and caspase-3 target protein, PARP, but rarely affected caspase-7.

Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1 (고초균에 의한 탈지대두 grits 발효물의 항혈전 및 콜레스테롤 저하 효과)

  • Lee, Sung-Gyu;Kim, Hyun-Jeong;Im, Nam-Kyung;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon
    • Korean Journal of Food Science and Technology
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    • v.41 no.4
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    • pp.423-427
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    • 2009
  • This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) and fermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24h. The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregation induced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activity and significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not show any cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The results suggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activities were improved during fermentation by B. subtilis NUC1.

Studies on the effect of heating conditions on the quality of soybean flours (대두분 품질에 미치는 가열처리조건에 관한 연구)

  • 이성갑;김준평
    • Journal of the Korean Professional Engineers Association
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    • v.17 no.4
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    • pp.28-39
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    • 1984
  • Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86% of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five % higher reflectance was observed in the defatted flours than full fat flours. The % chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40% (Bragg), 75.20% (kwangkyo) for untreated flours to 9.75% (Bragg), 26.27% (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

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Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1 (고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성)

  • Kim, Hyun-Jeong;Lee, Sung-Gyu;Ji, Young-Ju;HwangBo, Mi-Hyang;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.11
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    • pp.1479-1484
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    • 2008
  • This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

Cholesterol Improvement Synergistic Effects of Fermented Soybean Grits Caused by Added with Mung Bean in vitro (녹두 첨가로 인한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 in vitro 상에서의 콜레스테롤 개선능 상승효과)

  • Lee, Sung-Gyu;Kim, Hyun-Jeong;Yu, Mi-Hee;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.7
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    • pp.947-952
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    • 2010
  • This study was performed to investigate cholesterol improvement of fermented defatted soybean grits (FD) and FD added with 2.5, 5, 10% mung bean (FDM). The FD and FDM were prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24 hr. More than 70% cholesterol adsorption of FD and FDM groups was shown. Particularly, FDM added with 2.5% mung bean (2.5% FDM) showed highest cholesterol adsorption by 90% among FD and FDM groups. 2.5% FDM showed 42% inhibition effect on HMG-CoA reductase, and significantly decreased the intracellular cholesterol contents in HepG2 cells. Apolipoprotein AI, CIII improvement effects of FD and FDM group in HepG2 cells showed most effects in the 2.5% FDM. The results suggest that FDM added with 2.5% mung bean may be beneficial to the prevention of hypercholesterol.

Effects of Defatted Soybean Grits on Lipid Metabolism in Rats Fed with High-fat Diet (탈지대두 grits가 고지방식이를 투여한 흰쥐의 지질대사에 미치는 영향)

  • Kim, Hyun-Jeong;Ji, Young-Ju;Lee, Sung-Gyu;Choi, Jun-Hyeok;Lee, Eun-Ju;Jeong, Hyun-Jin;Lee, Sam-Pin;Lee, In-Seon
    • Korean Journal of Food Science and Technology
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    • v.40 no.5
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    • pp.580-585
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    • 2008
  • The principal objective of this study was to determine the effects of defatted soybean grits (DSG) on body lipidmetabolism with 4 weeks of feeding on a high-fat diet. The rats were divided into the following 4 groups: control group (Con), control group treated with 20% DSG (C20D), high-fat group (HF), and high-fat group treated with 20% DSG (HF20D). The plasma total cholesterol and LDL-cholesterol concentrations were significantly lower in the HF20D group than in the HF group. On the other hand, the DSG supplement resulted in a significant increase in plasma HDL-cholesterol levels. The DSG supplement reduced the hepatic total lipid, total cholesterol, and triglyceride contents as compared to what was observed in the HF diet groups. In addition, the fecal total cholesterol and triglyceride contents increased in the DSG treatment groups. The hepatic HMG-CoA reductase activities were demonstrated to be significantly lower in the HF20D group than in the HF group. These results showed that the DSG powder lowered plasma cholesterol levels, tissue lipid contents, and cholesterol accumulation in the rats.

Cholesterol Improvement Effects of Fermented Defatted Soybean Grits Added to Corchorus olitorius (몰로키아 첨가 탈지대두grit(defatted soybean grit) 발효물의 콜레스테롤 개선 효과)

  • Kim, Hyun-Jeong;Lee, Sung-Gyu;Lee, Sam-Pin;Lee, In-Seon
    • Korean Journal of Food Science and Technology
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    • v.43 no.3
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    • pp.375-380
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    • 2011
  • This study was performed to investigate cholesterol improvement effects of adding fermented defatted soybean grit (FD) and FD added to 5 or 10% Corchorus olitorius (FDC). Cholesterol adsorption in the FD and FDC group was more than 70%. Apolipoprotein AI and CIII improved in HepG2 cells, and a greater improvement effect was shown in FDC than that in FD. We also investigated the effect of FDC on body lipid metabolism and a high-fat diet for 4 weeks. Rats were divided into control (Con), high-fat (HF), HF treated with 20% FD (HF-FD), and HF treated with 20% FDC (HF-FDC) groups. Plasma total cholesterol and low density lipoprotein-cholesterol concentrations, hepatic total cholesterol, and triglyceride contents were significantly lower in the HF-FDC group than those in the HF group. Additionally, fecal total cholesterol and triglyceride contents increased in rats treated with FDC. Hepatic 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities were significantly lower in the HF-FDC group than those in the HF group.