대두 이소플라본은 갱년기 증상에 대한 유익한 효과 때문에 폐경여성들의 관심을 끌고 있다. 본 연구는 난소절제 쥐에서 대두 이소플라본인 제니스테인과 수영운동의 동시처리(Gen+SE)가 제니스테인 단독처리(Gen)와 수영운동 단독처리(SE)에 비해 비만과 간 기능 개선에 유익한 시너지 효과를 나타낼 것 인지를 조사하였다. 난소절제 쥐는 무작위로 대조군(Con), Gen, SE 및 Gen+SE으로 나누어 8주 동안 고지 방식이를 섭취하였다. 몸무게, 백색지방조직의 무게, 간 조직의 지질추적 및 혈청 속 ALT와 AST 수치를 조사한 결과, Con에 비해 Gen과 SE는 감소하였고 Gen+SE는 Gen과 SE에 비해 더 효과적으로 감소하였 다. 간 조직에서 염증성 사이토카인인 IL-6와 TNF-α 유전자의 발현은 Con에 비해 Gen과 SE 모두에서 감소하였고, Gen+SE는 Gen과 SE에 비해 더욱 감소하였다. 그러나 adiponectin 유전자의 발현은 반대의 결과가 나타났다. 간 조직에서 지방산 산화와 관련된 유전자의 발현은 Con에 비해 Gen과 SE에서 증가하 였고 Gen+SE는 Gen과 SE에 비해 더 증가하였다. 따라서 본 연구는 대두 이소플라본과 수영운동의 상호작 용은 난소절제 비만 쥐에서 비만 조절과 저하된 간 기능 개선에 매우 효과적이며, 이것은 난소절제 쥐에서 간의 지방산 산화를 촉진함으로써 발생한 것이라는 것을 제안한다.

This study addresses the problem caused by unhealthy = tasty intuition (UTI) when positioning innovative new categories of food products. Our research on Japanese consumers’ choice of soy meat hamburgers shows that UTI formed by the old category influences choices in the new product category.

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida (P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes (M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 μg GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 μg GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

This study aimed to investigate the effects of oyster mushroom addition on the physicochemical properties of full fat soy (FFS)-based extruded meat analog. The meat analog blend was FFS, wheat gluten, and corn starch (0.5:0.4:0.1), and oyster mushroom was added to the base formulation (0, 4, 8, and 12%). The extrusion condition was set to 55% feed moisture, 170oC barrel temperature, and screw speed of 150 rpm by using the twin-screw extruder equipped with a cooling die. The hardness, chewiness, cutting strength, and integrity index of the FFSbased extruded meat analog increased with the increase in oyster mushroom contents, while its nitrogen solubility index (NSI) decreased. The cohesiveness, springiness, and water holding capacity revealed the inconstant patterns with the increase in oyster mushroom contents. The total phenolic content and DPPH radical scavenging activity significantly increased with the increase in oyster mushroom contents. In conclusion, the incorporation of the oyster mushroom into the FFS-based meat analog enhanced the textural properties and antioxidant activity.

본 연구에서는 분리대두단백 효소가수분해물(eHISP)의 짠맛 증진 효과를 알아보기 위하여 된장국과 숙주나물 무침 내 소금의 양을 일정하게 하고 eHISP의 첨가량을 달리 하여 짠맛의 강도 평가와 전반적인 기호도의 차이를 비교 하였다. 된장국의 모든 시료의 NaCl 함량을 0.7%로 동일하게 한 후 대조구와 eHISP 첨가구간의 짠맛증진효과를 평가한 결과, 0.1%, 0.5%, 1.0%, 1.5% 첨가구에서 각각 21%, 49%, 61%, 70%의 짠맛상승 효과가 있는 것으로 나타났으며, 기호도는 0.5%까지는 증가하고 이후 eHISP의 첨가량이 증가하면서 점차 낮게 평가되었다. 숙주나물 무침도 모든 시료의 NaCl의 농도를 0.7%가 되도록 하였으며, eHISP의 첨가량을 0.1%, 0.5%, 1.0%, 1.5%로 하였을 때 짠맛 증진 효과는 3%, 10%, 20%, 23%로 나타났다. 숙주 나물무침의 기호도는 1.0%에서 가장 높게 나타났다. eHISP의 첨가량이 증가할수록 된장국과 숙주나물의 명도 값은 감소하였으며, 적색도와 황색도는 감소하는 경향을 나타냈다.

This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

In this study, Bacillus sp. SRCM 112835 was isolated from soybean paste (Doenjang, Korean Fermented Soy Paste). Bacillus sp. SRCM 112835 showed biosorption of the Cu (II) in aqueous solution. The strain effectively absorbed 30.2% of the Cu (II) from a 52.3 mg/L within 60 min. The properties of the Bacillus sp. SRCM 112835 were investigated by Fourier transform infrared spectroscopy (FT-IR), point of zero charge (pHpzc), and phylogenetic analysis. The influence of initial pH (2.08-9.98) and biomass dosage (0.005-0.07 g) were likewise probed. Isotherm and kinetic experiment results suggested that the Langmuir isotherm and pseudo-second-order kinetic models well-fitted the experimental data, respectively.