Feeding Soy Protein Concentrates with Low and High Isoflavones Alters 9 and 18 Weeks Serum Isoflavones and Inflammatory Protein Levels in Lean and Obese Zucker Rats

Wei Li,Nathan C. Twaddle,Beverly Spray,Bernice Nounamo,Behjatolah Monzavi-Karbassi,Reza Hakkak 한국식품영양과학회 2023 Journal of medicinal food Vol.26 No.2

Soy's anti-inflammatory properties contribute to the health benefits of soy foods. This study was designed to investigate the bioavailability of soy isoflavones and whether the isoflavone content of soy protein concentrate diet would affect serum inflammatory proteins in an obese (fa/fa) Zucker rat model. Six-week-old male lean (L) and obese (O) Zucker rats were fed a casein control diet (C), soy protein concentrate with low isoflavones (SPC-LIF), or soy protein concentrate with high isoflavones (SPC-HIF) (7 rats/dietary group) before being killed at 9 and 18 weeks. Serum samples were analyzed for isoflavones and inflammatory proteins. At both time points, serum total (aglycone + conjugates) genistein, daidzein, and equol concentrations were significantly higher in L-SPC-HIF and O-SPC-HIF groups compared with L-SPC-LIF and O-SPC-LIF groups, respectively, and were not detectable in either L-C or O-C groups. At week 9, serum C-reactive protein (CRP) concentration was significantly lower in O-SPC-HIF group compared with O-C and O-SPC-LIF group, whereas proteins tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) levels did not differ between any groups. At week 18, serum CRP levels in both O-SPC-HIF and O-SPC-LIF groups were significantly lower compared with the O-C group. TNF-α level was higher in the O-SPC-LIF group compared with both O-C and O-SPC-HIF groups, whereas IL-6 levels were not different between any groups. Taken together, feeding Zucker rats SPC-LIF and SPC-HIF diets led to different serum isoflavone concentrations in both L and O Zucker rats and altered CRP and TNF-α levels in obese Zucker rats compared with controls.

Comparison of Soy Protein Concentrates Produced Using Membrane Ultrafiltration and Acid Precipitation

김현정,김병기 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1

Soy protein concentrates were produced using direct aqueous membrane extraction from full-fat and defatted soy flours with a 100 kDa molecular weight cutoff ultrafiltration cartridge. The functional properties of soy protein concentrates were evaluated. Protein contents of membrane-processed soy protein concentrates from full-fat and defatted soy flour were 68.6 and 80.0%, respectively. Membrane-processed soy protein concentrates was lighter, more greenish, and less yellowish than acid-precipitated concentrates. Solubility, emulsification capacity and stability, and foaming capacity and stability of membrane-processed soy protein concentrates were significantly (p<0.05) greater than those for acid-precipitated concentrates. Amino acid profiles of both membrane-processed and acid-precipitated soy protein concentrates were comparable. Membrane processing using ultrafiltration can be used as a mild and chemical-free process to produce soy proteins from soybeans.

간장 제조시 염농도 차이에 따른 물성 변화

조용운,김홍출,갈상완,이상원,김철호 진주산업대학교 1999 산업과학기술연구소보 Vol.- No.6

간장의 맛에 대한 소금 종도의 영향을 확인하였다. 소금의 종도는 간장 발효 초기 단계에서 각각 25%, 30%, 그리고 33%로 조절하였으며, 소금 농도를 25%와 33%로 조절한 실험군에는 전통 간장제조법에 메주 발효균주를 배양한 것을 첨가하였다. 발효 과정에서 일정한 간격으로 시료를 취하여 이화학적 요인과 생균수 변화를 측정하였고, 최종적으로는 관능시험을 실시하였으며 그 결과는 다음과 같다. 1.간장에 함유된 조단백질의 농도는 45∼60일간 발효시켰을 때 가장 높았으며, 이 때 25%, 30%, 33%의 소금을 처리한 각 간장 시료에서의 조단백질 농도는 각각 9.7%, 9.5%, 9.2%씩이었다. 2.소금의 농도에 따른 pH와 총유기산의 농도는 일정한 유형을 나타내면서 변화하였는데, 소금의 농도가 높을수록 pH는 높아지는 반면 총유기산의 농도는 낮아지는 것을 확인하였다. 25%, 30%, 33%의 소금을 처리한 각 간장 시료에서 측정된 총유기산의 최고 농도는 각각 0.24%, 0.20%,0.18%였다. 3.소금의 농도를 달리한 각각의 간장에서의 미생물 생장은 서로 약간의 차이를 나타내었다. 25%와 33%의 소금을 함유하는 간장시료에서는 간장을 담근 후 30일이 경과하였을 때 각각 8.6 x 10^9 cells/ml과 3.5 x 10^8 cells/ml의 개체군을 나타냄으로써 가장 높은 분포도를 보였다. 반면 30%의 소금을 함유한 시료에서는 간장 발효 후 60일 경에 1.3 x 10^9 cells/ml정도의 최고 분포도를 나타내었다. The effect of salt concentration on the taste of Korean soy-sauce was determined. Salt concentrations were adjusted to be 25%, 30% and 33%, respectively, at the early stage of fermentation. The portions which was adjusted to 25% and 33% of salt were prepared by adding Meju-fermenting microorganisms to traditional soy-sauce manufacturing process. Then the variations of physicochemical factors and viable microorganism population size were measured during the fermentation period. And taste-sense test was performed at the final stage. The results were as follows; 1.The concentration of crude protein contained in the soy-sauce reached maximum after 45∼60day`s fermentation, At that time, each sauce containing 25%, 30% and 33% of salt was 9.7%, 9.5% and 9.2% respectively. 2.pH and total organic acid concentration varied showing regular pattern according to the salt concentration, in which pH was higher whereas total organic acid concentration was lower according as salt concentration in the soy-sauce increased. The maximum total organic acid concentration in each asuce treated with 25%, 30% and 33% of salt was 0.24%, 0.20% abd 0.18% respectively. 3.There was some difference in the growth rate of microorganisms according to the salt concentration. The viable microorganism population size in the soy-sauce containing 25% and 33% of salt reached maximum at 30 days after preparation, when the population size was 8.6×10^9 cells/ml and 3.5×10^8 cells/ml. respectively. However it was highest at 60 days after preparation in the sauce containing 30% of salt, when that was 1.3×10^9 cells/㎖. 4.The sensory taste of soy-sauce was different at 5% level as well as lower salt concentration.

Structure–rheology characterization of whey-less Feta cheese containing milk protein concentrate/soy protein isolate

Newsha Omrani Khiabanian,Ali Motamedzadegan,Shahram Naghizadeh Raisi,Mazdak Alimi 한국유변학회 2022 Korea-Australia rheology journal Vol.34 No.1

In this study, the properties of whey-less Feta cheese (WLFC) manufactured from milk protein concentrate (MPC) with the addition of soy protein isolate (SPI) were investigated. Six treatments were made using different ratios of MPC:SPI (12:0,10:2, 9:3, 8:4, 7:5, 6:6% w/v) and stored for 45 days. Then, the textural properties, rheological behavior of samples, and microstructural and sensory features were evaluated. Furthermore, FTIR spectroscopy was used to provide spectral data on the protein, acids, carbohydrates, lipids, and water. The results showed that different concentrations of SPI significantly affected pH, acidity, total solids (TS), and color parameters. So that, by increasing SPI concentration, the lightness and greenness decreased, and the yellowness increased. The viscoelastic behavior of all samples demonstrated a higher G ′ compared to G ″. The replacement of MPC with SPI decreased G ′, G ″, and texture parameters. The images of the microstructure indicated a weak structure with a more open protein network in WLFCs fortified with high levels of SPI (5, 6%). In conclusion, results showed that SPI could be a good substitution for MPC at a 2–3% concentration without negative effects on WLFCs.

Effects of protein hydrolysates supplementation in low fish meal diets on growth performance, innate immunity and disease resistance of red sea bream Pagrus major

Khosravi, S.,Rahimnejad, S.,Herault, M.,Fournier, V.,Lee, C.R.,Dio Bui, H.T.,Jeong, J.B.,Lee, K.J. Academic Press 2015 Fish & Shellfish Immunology Vol.45 No.2

This study was conducted to evaluate the supplemental effects of three different types of protein hydrolysates in a low fish meal (FM) diet on growth performance, feed utilization, intestinal morphology, innate immunity and disease resistance of juvenile red sea bream. A FM-based diet was used as a high fish meal diet (HFM) and a low fish meal (LFM) diet was prepared by replacing 50% of FM by soy protein concentrate. Three other diets were prepared by supplementing shrimp, tilapia or krill hydrolysate to the LFM diet (designated as SH, TH and KH, respectively). Triplicate groups of fish (4.9 +/- 0.1 g) were fed one of the test diets to apparent satiation twice daily for 13 weeks and then challenged by Edwardsiella tarda. At the end of the feeding trial, significantly (P < 0.05) higher growth performance was obtained in fish fed HFM and hydrolysate treated groups compared to those fed the LFM diet. Significant improvements in feed conversion and protein efficiency ratios were obtained in fish fed the hydrolysates compared to those fed the LFM diet. Significant enhancement in digestibility of protein was found in fish fed SH and KH diets and dry matter digestibility was increased in the group fed SH diet in comparison to LFM group. Fish fed the LFM diet showed significantly higher glucose level than all the other treatments. Whole-body and dorsal muscle compositions were not significantly influenced by dietary treatments. Histological analysis revealed significant reductions in goblet cell numbers and enterocyte length in the proximal intestine of fish fed the LFM diet. Superoxide dismutase activity and total immunoglobulin level were significantly increased in fish fed the diets containing protein hydrolysates compared to the LFM group. Also, significantly higher lysozyme and antiprotease activities were found in fish fed the hydrolysates and HFM diets compared to those offered LFM diet. Fish fed the LFM diet exhibited the lowest disease resistance against E. tarda and dietary inclusion of the hydrolysates resulted in significant enhancement of survival rate. The results of the current study indicated that the inclusion of the tested protein hydrolysates, particularly SH, in a LFM diet can improve growth performance, feed utilization, digestibility, innate immunity and disease resistance of juvenile red sea bream.

Soy Oligosaccharides and Soluble Non-starch Polysaccharides: A Review of Digestion, Nutritive and Anti-nutritive Effects in Pigs and Poultry

Choct, M.,Dersjant-Li, Y.,McLeish, J.,Peisker, M. Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.10

Soybean contains a high concentration of carbohydrates that consist mainly of non-starch polysaccharides (NSP) and oligosaccharides. The NSP can be divided into insoluble NSP (mainly cellulose) and soluble NSP (composed mainly of pectic polymers, which are partially soluble in water). Monogastric animals do not have the enzymes to hydrolyze these carbohydrates, and thus their digestion occurs by means of bacterial fermentation. The fermentation of soybean carbohydrates produces short chain fatty acids that can be used as an energy source by animals. The utilization efficiency of the carbohydrates is related to the chemical structure, the level of inclusion in the diet, species and age of the animal. In poultry, soluble NSP can increase digesta viscosity, reduce the digestibility of nutrients and depress growth performance. In growing pigs, these effects, in particular the effect on gut viscosity, are often not so obvious. However, in weaning piglets, it is reported that soy oligosaccharides and soluble NSP can cause detrimental effects on intestinal health. In monogastrics, consideration must be given to the anti-nutritive effect of the NSP on nutrient digestion and absorption on one hand, as well as the potential benefits or detriments of intestinal fermentation products to the host. This mirrors the needs for i) increasing efficiency of utilization of fibrous materials in monogastrics, and ii) the maintenance and improvement of animal health in antibiotic-free production systems, on the other hand. For example, ethanol/water extraction removes the low molecular weight carbohydrate fractions, such as the oligosaccharides and part of the soluble pectins, leaving behind the insoluble fraction of the NSP, which is devoid of anti-nutritive activities. The resultant product is a high quality soy protein concentrate. This paper presents the composition and chemical structures of carbohydrates present in soybeans and discusses their nutritive and anti-nutritive effects on digestion and absorption of nutrients in pigs and poultry.

대두단백 섭취와 운동이 혈중지질농도, SOD 및 MDA에 미치는 영향

서효빈(HyoBinSeo),이혜향(HyeHyangLee),이윤경(YounKyungLee),전혜린(HyeRinJeon),전병덕(ByungDukJeon),류승필(SungPilRyu),김영범(YeongBeomKim),윤신중(ShinJoongYoun),이수천(SooChunLee) 한국체육학회 2008 한국체육학회지 Vol.47 No.6

본 연구에서는 대두단백섭취와 운동이 혈중지질, SOD활성과 MDA함량에 미치는 영향에 대해 알아보고자 하였다. 4주령 된 SD계 수컷 28마리를 고지방식이(CON), 고지방식이+운동(EX), 대두단백식이(SP), 대두단백식이+운동(SPE)군으로 나누어 4주간 실험에서 혈중지질개선 및 SOD활성도와 MDA함량에 대한 결과는 대두단백식이와 운동군에서 체중 및 체지방이 유의하게 감소되었고, 혈중지질에서는 TC, HDL-C, LDL-C에서는 유의한 차이는 나타나지 않았으나 TG에서 통계적으로 유의하게 나타났다. SOD활성도와 MDA함량에서는 유의한 차이는 나타나지 않았으나 대두단백식이와 운동군에서 긍정적인 경향을 나타내었다. 따라서 본 연구에서는 대두단백식이와 운동이 비만의 예방에 도움을 줄 것으로 사료되며 혈중지질의 개선과 항산화능은 콩의 생리적기전에 대한 더 많은 연구가 필요 할 것으로 사료된다. This study was investigate that the ingestion of soy protein and exercise training on the blood lipids and activity of SOD and MDA content. Sprague-Dawley 28 males grouped as high fat diet (CON), high fat diet+exercise (EX), Soy protein diet (SP), and Soy protein diet+exercise (SPE), respectively. The body weight and fat were decreased in SPE significantly. There was no significant difference in blood TC, HDL-C, and LDL-C, except TG. There was no significant difference in activity of SOD and MDA content, however, there was positive tendency in SPE. These results suggested that soy protein diet and exercise training have the beneficial effect of lowering blood lipid. However, physiologic mechanisms of bean were not clear.

Effects of Feeding Rice Protein Concentrate on Growth Performance and Ileal Digestibility in Early-weaned Pigs

Yun, J.H.,Yong, J.S.,Chae, B.J. Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.3

These experiments were conducted to evaluate the feeding value of rice protein concentrate (RPC) in weaning pigs. In expt. I, a 5-week feeding trial was conducted with 126 pigs (L${\times}$Y${\times}$D; 21 d-old; 5.32${\pm}$0.34 kg). Treatments were spray-dried plasma protein (SDPP; control), soy protein concentrate (SPC) and RPC (phase 1), and dried porcine soluble (DPS; control), SPC and RPC (phase 2). An ileal digestibility trial was also conducted to compare digestibility of amino acids in the tested protein sources. In expt. II, 160 weaning pigs (L${\times}$Y${\times}$D; 21 d-old; 5.65${\pm}$0.35 kg) were used in a 5-week feeding trial to determine the optimal inclusion level of RPC in the diet. Treatments were control (9% SPC), and three levels of RPC instead of SPC in the diets (3, 6 and 9%). During phase 1, pigs fed SDPP showed better (p<0.05) ADG and FCR compared with those fed SPC or RPC, while there was no difference in ADFI among treatments. During phase 2, however, pigs fed DPS showed lower (p<0.05) ADG than those fed SPC or RPC. During the total period, there were no significant differences in ADG, ADFI and FCR among treatments. The apparent ileal digestibilities of his, lys, phe, thr and met were not different among the tested protein sources. The apparent ileal digestibilities of arg, ile, leu and val were lower (p<0.05) in RPC than SDPP. The true ileal digestibilities of arg and leu were lower (p<0.05) in RPC than SDPP and SPC. However, that of met was higher (p<0.05) in RPC than SDPP. In expt. II, there were no significant differences in ADG and FCR when SPC was substituted with RPC up to 9% during the total period. In conclusion, based on our experimental results, RPC would replace SPC in the complex prestarter diet, which is somewhat cheaper than SPC.

은연어(Oncorhynchus kisutch) 사료내 어분 대체원으로서 대두농축단백 의 이용에 따른 성장 및 성분분석

유광열,최원석,배진호,윤현호,이승한,배승철 한국수산과학회 2021 한국수산과학회지 Vol.54 No.1

This study was conducted to evaluate plant proteins as a replacement for a fishmeal diet in the rearing of coho salmon Oncorhynchus kisutch. Twelve groups of 20 fish averaging 34.0±0.62 g were randomly distributed into 12 rectangular tanks (250 L). Four experimental diets included a control diet containing 60% fishmeal (Control), and three other diets that replaced 20% of fishmeal with soy protein concentrate (SPC), fermented soybean protein concentrate (F-SPC), and enzyme-processed soy protein concentrate (E-SPC). At the end of the feeding trial, fish that were fed Control, SPC and E-SPC diets showed significantly higher weight gain, specific growth rate, feed efficiency, and protein efficiency ratio than those that were fed F-SPC diet. However, there were no significant differences among the fish that were fed Control, SPC, and E-SPC diets. No significant differences were observed in crude protein, crude lipid, and ash of whole body among the fish that were fed all the diets. Therefore, these results indicated that 20% of fishmeal could be replaced by E-SPC or SPC without any adverse effects on the growth performance of coho salmon.

Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate

Myung-Ju Sung,Young-Seo Park,Hak-Gil Chang 한국식품과학회 2006 Food Science and Biotechnology Vol.15 No.6