본 시험은 콩 안정생산 재배법 확립을 위한 Methyl Sulfony Methane (MSM) 시용방법별 생육특성 및 수량을 알아보기 위하여 2020∼2021년에 경상국립대학교 내동 부속농장에서 ‘대원콩’을 국립종자원으로부터 분양받아 수행하였다. 본 시험의 MSM 처리는 2020년에 MSM 시용시기에 따라, 100% 농도로 하여, 기비(BF, basal fertilizaton)+추비1회, 기비+추비2회, 추비1회, 추비2회, 추비3회, 무시용구로 처리하였고, 2021년에는 2020년도에 선발된 시용시기에서의 MSM 시용량에 따라, 기비+추비 50%, 기비+추비 100%, 기비+추비 200%, 추비 50%, 추비 100%, 추비 200%, 무시용구로 설정하였다. 2020년 생육특성 조사에서는 추비시용 전 R1∼2기에 MSM을 기비한 처리구에서 초장, 경태 및 NDVI 값이 높게 나타났고, 2021년 초장에서도 가장 높게 나타났다. 추비시용 후 R6기의 2020년 초장은 무처리구 및 추비1회를 제외한 모든 처리구가, 경태는 추비3회 처리구 및 기비+추비2회 처리구가, Fv/Fm 은 기비+추비2회 처리구가 가장 높았고, 2021년 또한 기비+추비3 200% 처리구에서 초장 97.9cm, 경태 17.2 mm, 분지수 7.44 개, Fv/Fm 값 0.802 로 가장 높은 값이 나타났다. 또한, 수량구성요소는 2년간 MSM 시용의 증가에 따라 주당협수 및 협당립수에서 차이를 보여, 종실수량에서도 2020년에 추비3회 처리구 및 기비+추비2회 처리구가 각각 225, 228 kg·10a-1로 가장 많은 수량이 나타났고, 2021년에는 기비+추비3 200% 처리구에서 382 kg 10a-1로 수량이 가장 많은 것으로 나타났다. 따라서, 2년간의 시험에서 MSM 시용의 증가에 따라 수량도 증가하여, 기비+추비3 200% 처리구에서 최대 21.8%의 증수효과가 나타났다.

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF- 60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”, and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the National Agrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU- 2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21, 36, 45, and 60 h in a culture room at 35°C. ABTS and DPPH radical scavenging activities were significantly increased upon fermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production was significantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12 hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that the ABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 h fermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is 12 hours, confirming the high correlation of all experiments.

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

This study was conducted to evaluate the effects of ImmunoSEB as an immune-booster additive on the performance of broiler chicks. A total of 1150 broiler chickens were randomly allotted to three treatments on the basis of body weight (10 pens per treatment with 40 broilers in each pen): the control (CON), CON + ImmunoSEB 0.025% in feed (SEB25), and CON + ImmunoSEB 0.050% in feed (SEB50). The experiment was conducted for d 42 in three phases (phase 1, d 0–14; phase 2, d 15–28; and phase 3, d 29–42). There were significant differences in the average daily gain (ADG) and feed intake. The ADG at d 14 in the SEB50 treatment was greater than that in the CON treatment. The overall ADG in the SEB50 treatment was greater than that in the CON treatment. During d 0–14, the feed intake of chickens in the SEB50 treatment increased compared to that in the CON treatment. The crude protein and lysine digestibility improved in the SEB25 and SEB50 treatments compared to those in the CON treatment at d 28. Superoxide dismutase concentration significantly increased in the SEB50 treatment compared to that in the CON treatment. The interleukin-1β and tumor necrosis factor-α concentrations were higher in the cecum of chickens in the CON treatment than in the SEB25 and SEB50 treatments. A lower population of E. coli was detected in the ileum and cecum of broilers fed the SEB50 diet compared to those of broilers fed the CON diet. The overall result showed the beneficial effects of using ImmunoSEB at a dose of 0.050% in broiler chickens.

미토콘드리아 시토크롬 c 산화효소 1 (COX1) 유전자 염기서열(658 bp)을 사용하여, 콩 포장에서 채집된 어리팥나방(Matsumuraeses falcana)과 팥나방(Matsumuraeses phaseoli)의 종을 실험실 집단의 종들과 비교하여 동정하였다. COX1 염기서열 분석에서, 어리팥나방 47개체 로부터 10개의 하플로타입이 발견되었고, 종내 유전적 거리는 0.15~0.46%이었다. 이중 하프로타입 A형이 약 70%로 우점형이었다. 팥나방의 30개체로부터는 모두 동일한 하나의 서열만이 확인되었고, 어리팥나방과의 종간 유전적 거리는 4.11~4.61%이었다. 두 종의 COX1 염기서열을 번역한 아미노산 서열은 모두 동일하여 동의적 염기서열 변이(동의치환, 同義置換, synonymous substitution)를 확인할 수 있었다. 포장 조사에 서 두 종의 유충이 콩의 잎과 꼬투리를 가해하였고, 한 포장에서 동시에 발생하였다. 전체 포장에서 어리팥나방의 평균 밀도는 팥나방보다 약 1.5 배 높았다. 이 결과는 콩이 두 종의 동일 기주임을 명백하게 제시하였다. 별도로 이 속의 유충 기생파리로서 Elodia flavipalpis (파리목: 기생파리 과)가 발견되었고, COX1 서열로 동정되었다.

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 μm, whereas BSN was 127.00 μm. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

The purpose of this study was to select some superior soybean varieties adaptable to growth in the northern parts of the Korean peninsula, and to identify the suitable growing regions of soybean in North Korea. Soybean varieties from South Korea were evaluated with the Chinese locally cultivated varieties as check varieties at two locations, Donggang City of Lianing Province, and at Longjing City of Jilin Province, 2017-2019. A total of 100 soybean varieties from South Korea and three Chinese check varieties were evaluated based on ecological adaptability, and a total of 18 varieties including ‘Suwon 212’ from the Longjing test site as well as a total of 59 genotypes the Donggang test site, were selected for further evaluation in the first experiment year. A total of 12 promising soybean varieties at Longjing and 15 varieties at Donggang that were selected from the previous year, were evaluated at the same sites for ecological adaptability as well as productivity in the second experiment year. A total of nine promising soybean varieties were selected at the test sites, respectively. The nine varieties at each site that were selected from the previous year for the production capacity including flowering date, degree of lodging, yield potential, and disease resistance, were reviewed to evaluate at both sites in the last experiment year. Finally, a total of eight superior varieties, including four at the Longjing site (‘Seonnogkong’, ‘Dajinputkong’, ‘Danweonkong’ and ‘Sinpaldalkong 2’) and the other four at the Donggang site (‘Iksan 13’, ‘Seonnogkong’, ‘Gangil’ and ‘Yeonpung’) were selected. The yield potential of four outstanding soybean varieties selected at the Longjin site was 1.5-2.6t/ha, and that of the other four at the Donggang site was 2.1-2.7t/ha.

Soybeans are used for various purposes as a major source of protein, carbohydrates, and fat. This study was conducted to investigate the component changes in protein, amino acid, and antioxidant substances with different sowing periods by soybean varieties, as climate warming accelerates in recent years. The content of isoflavone according to early sowing did not differ by sowing period. However, it was confirmed that the content of isoflavone was higher in functional soybean cultivars such as Cheongja-5 having blue color at seed inside, Pungsan and Sowon used soybean sprouts, and Jinyang without fishy smell. There was no significant difference in the changes in protein and amino acid content according to the sowing time by soybean cultivars. The protein and amino acid content by early sowing tended to be lower than that of timely sowing. In most varieties except for some varieties, the content of proline was the highest by early sowing, confirming the presence of stress due to early sowing.

The structure of isoflavone moiety in soybean could be altered by thermal treatment. Thus, this study analyzed the isoflavone profiles of raw soybean extract (RSe, no pretreatment), blanched soybean extract (BSe, at 85oC for 3 min), and cooked soybean extract (CSe, at 95oC for 30 min) and measured their α-glucosidase inhibitory activities. The content of malonylglucosides in RSe decreased considerably during their transformation into BSe and CSe. The total content of isoflavones in RSe and BSe was fairly similar, although there was a significant difference in the respective values for RSe and CSe. It was concluded that the cooking treatment significantly impacted soybean isoflavone content and, eventually, one-quarter of isoflavones were lost in CSe. According to authentic isoflavone tests, the inhibition of α-glucosidase by isoflavone aglycones was more effective than that of the corresponding isoflavone glucosides. The α-glucosidase inhibitions were observed in the order of BSe (70.0%), CSe (53.3%), and RSe (32.3%). However, it was challenging to identify which isoflavone derivative had contributed to the phenomenon mentioned above. Hence, the blanching of soybean seemed to be more appropriate than cooking for preparing soybean extract to inhibit α-glucosidase due to the higher loss of isoflavone during cooking.

Soybean is an important crop widely grown in the northern region of Nigeria for human and animal consumption. Commercial production of soybean in Nigeria has existed for eight decades. Current malnutrition and nutrient health problems in Nigeria warranted the introduction of high nutritive and affordable food sources such as soybean in the Nigerian diet. The high demand for soybean and its products has led to the rise in the cultivation of soybean in Nigeria. Although an increase in production has been recorded, the region of production has failed to achieve the potential yield per hectare. In improving soybean production in Nigeria, it is paramount to understand the factors that contribute to the process of production. This review paper provides information on factors affecting soybean production across the regions of production in Nigeria. The identified factors responsible for the yield gap include the impact of climate change on the agroecology shift, nutrient depletion and soil fertility, sowing date, the emergence of pests and diseases, and limited improved soybean cultivars. Adoption of improved soybean variety suitable in agroecology and sowing, at the appropriate sowing date by Nigerian farmers, can guarantee optimum soybean production. Further soybean breeding improvement studies are needed to provide more improved varieties with superior performance in Nigeria’s agroecology to achieve yield potential.

본 연구는 기능성 건강식품으로 각광받고 있는 콩의 자급률을 올리기 위함이다. 콩의 함수율에 따른 극한강도를 측정하여 콩의 깨짐(파단) 부분을 파악하고 함수율에 따른 극한강도를 찾는 것을 목표로 한다. 현재 수확 과정중 발생하는 손실은 자연적 손실, 탈곡 과정 손실, 분류 과정 손실, 예취 과정 손실로 크게 4가지로 분류되며, 이중 탈곡 손실은 두류(콩)의 파손 및 손실율에 직접적인 요인으로 판단되여 다른 요인들에 비해 중요하다 판단되고 있다. 본 실험에서는 앞선 실험에서 부족했던 두류(콩)의 함수율 세부적인 단계로 나누어 실험하고, 생물체의 깨짐이 발생하는 하중을 직접적으로 측정하는 것을 목표로한다. 가수기간이 가장 긴 두류(콩)의 극한강도값이 3.9N으로 가장 낮게 측정되었으며, 가수기간을 거치지않 은 두류(콩)의 극한강도값이 5.244N으로 가장 높게 측정되었다.