Abstract
To develop soybean products containing high isoflavone contents, the effects of germination and osmopriming on the isoflavone contents of 3 soybean cultivars (Ilmi, Daehwang, and Taekwang) were investigated. Total isoflavone contents of Ilmi and Daehwang cultivars were not significantly different with soaking time at 20 and 25 degrees C. Ilmi and Taekwang cultivars had higher total isoflavone contents at 0.243 to 0.256 and 0.072 to 0.079 g/100 g, respectively, after 12 h of germination at 20 degrees C than those at 0.232 and 0.064 g/100 g at the initial stage. After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively. In contrast, after 48 h of germination and 0.2 M NaCl treatment at 20 degrees C, those contents increased up to 0.346, 0.140, and 0.203 g/100 g, respectively. Total isoflavone and genistein contents of cheonggukjang prepared with germinated soybean or soybeans treated with osmopriming were 0.322 and 0.198 g/100 g, 0.332 and 0.201 g/100 g, respectively, at 48 h of fermentation, and were higher than those of the control group (0.277 and 0.169 g/100 g). We concluded that cheonggukjang would contain higher isoflavone contents after the treatment of germination and osmopriming.
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Claims 13
Claim · model-written summary
Soaking time did not significantly change total isoflavone contents of Ilmi and Daehwang soybeans.
- Taxon
- soybean
Glycine maxe0 - Material
- Ilmi and Daehwange1
- Treatment
- soaking timee1
- Outcome
- Total isoflavone contentse1
- Direction
- no_changeinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e1“Total isoflavone contents of Ilmi and Daehwang cultivars were not significantly different with soaking time at 20 and 25 degrees C”
Claim · model-written summary
Ilmi soybean had higher total isoflavone content, 0.243 to 0.256 g/100 g, after 12 h germination at 20 degrees C than at the initial stage.
- Taxon
- soybeanGlycine maxe0
- Material
- Ilmie2
- Treatment
- 12 h of germination at 20 degrees Ce2
- Outcome
- total isoflavone contentse2
- Direction
- highere2
- Value
- 0.243 to 0.256e2
- Comparator
- initial stagee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e2“Ilmi and Taekwang cultivars had higher total isoflavone contents at 0.243 to 0.256 and 0.072 to 0.079 g/100 g, respectively, after 12 h of germination at 20 degrees C than those at 0.232 and 0.064 g/100 g at the initial stage”
Claim · model-written summary
Taekwang soybean had higher total isoflavone content, 0.072 to 0.079 g/100 g, after 12 h germination at 20 degrees C than at the initial stage.
- Taxon
- soybeanGlycine maxe0
- Material
- Taekwange2
- Treatment
- 12 h of germination at 20 degrees Ce2
- Outcome
- total isoflavone contentse2
- Direction
- highere2
- Value
- 0.072 to 0.079e2
- Comparator
- initial stagee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e2“Ilmi and Taekwang cultivars had higher total isoflavone contents at 0.243 to 0.256 and 0.072 to 0.079 g/100 g, respectively, after 12 h of germination at 20 degrees C than those at 0.232 and 0.064 g/100 g at the initial stage”
Claim · model-written summary
After 48 h germination at 20 degrees C, total isoflavone content was 0.246 g/100 g.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 48 h of germination at 20 degrees Ce3
- Outcome
- total isoflavonee3
- Value
- 0.246e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
Claim · model-written summary
After 48 h germination at 20 degrees C, daidzein content was 0.094 g/100 g.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 48 h of germination at 20 degrees Ce3
- Outcome
- daidzeine3
- Value
- 0.094e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
Claim · model-written summary
After 48 h germination at 20 degrees C, genistein content was 0.147 g/100 g.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 48 h of germination at 20 degrees Ce3
- Outcome
- genisteine3
- Value
- 0.147e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
Claim · model-written summary
Germination with 0.2 M NaCl treatment increased total isoflavone content to 0.346 g/100 g compared with 48 h germination alone.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 0.2 M NaCl treatmente4
- Outcome
- total isoflavonee3
- Direction
- increasede4
- Value
- 0.346e4
- Comparator
- 48 h of germinatione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
e4“In contrast, after 48 h of germination and 0.2 M NaCl treatment at 20 degrees C, those contents increased up to 0.346, 0.140, and 0.203 g/100 g, respectively”
Claim · model-written summary
Germination with 0.2 M NaCl treatment increased daidzein content to 0.140 g/100 g compared with 48 h germination alone.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 0.2 M NaCl treatmente4
- Outcome
- daidzeine3
- Direction
- increasede4
- Value
- 0.140e4
- Comparator
- 48 h of germinatione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
e4“In contrast, after 48 h of germination and 0.2 M NaCl treatment at 20 degrees C, those contents increased up to 0.346, 0.140, and 0.203 g/100 g, respectively”
Claim · model-written summary
Germination with 0.2 M NaCl treatment increased genistein content to 0.203 g/100 g compared with 48 h germination alone.
- Taxon
- soybeanGlycine maxe0
- Treatment
- 0.2 M NaCl treatmente4
- Outcome
- genisteine3
- Direction
- increasede4
- Value
- 0.203e4
- Comparator
- 48 h of germinatione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e3“After 48 h of germination at 20 degrees C, contents of total isoflavone, daidzein, and genistein were 0.246, 0.094, and 0.147 g/100 g, respectively”
e4“In contrast, after 48 h of germination and 0.2 M NaCl treatment at 20 degrees C, those contents increased up to 0.346, 0.140, and 0.203 g/100 g, respectively”
Claim · model-written summary
Cheonggukjang made with germinated soybean had higher total isoflavone content, 0.322 g/100 g, than the control.
- Taxon
- soybeanGlycine maxe5
- Treatment
- germinated soybeane5
- Outcome
- Total isoflavonee5
- Direction
- highere5
- Value
- 0.322e5
- Comparator
- control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e5“Total isoflavone and genistein contents of cheonggukjang prepared with germinated soybean or soybeans treated with osmopriming were 0.322 and 0.198 g/100 g, 0.332 and 0.201 g/100 g, respectively, at 48 h of fermentation, and were higher than those of the control group (0.277 and 0.169 g/100 g)”
Claim · model-written summary
Cheonggukjang made with germinated soybean had higher genistein content, 0.198 g/100 g, than the control.
- Taxon
- soybeanGlycine maxe5
- Treatment
- germinated soybeane5
- Outcome
- genisteine5
- Direction
- highere5
- Value
- 0.198e5
- Comparator
- control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e5“Total isoflavone and genistein contents of cheonggukjang prepared with germinated soybean or soybeans treated with osmopriming were 0.322 and 0.198 g/100 g, 0.332 and 0.201 g/100 g, respectively, at 48 h of fermentation, and were higher than those of the control group (0.277 and 0.169 g/100 g)”
Claim · model-written summary
Cheonggukjang made with osmoprimed soybeans had higher total isoflavone content, 0.332 g/100 g, than the control.
- Taxon
- soybeanGlycine maxe5
- Treatment
- soybeans treated with osmopriminge5
- Outcome
- Total isoflavonee5
- Direction
- highere5
- Value
- 0.332e5
- Comparator
- control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e5“Total isoflavone and genistein contents of cheonggukjang prepared with germinated soybean or soybeans treated with osmopriming were 0.322 and 0.198 g/100 g, 0.332 and 0.201 g/100 g, respectively, at 48 h of fermentation, and were higher than those of the control group (0.277 and 0.169 g/100 g)”
Claim · model-written summary
Cheonggukjang made with osmoprimed soybeans had higher genistein content, 0.201 g/100 g, than the control.
- Taxon
- soybeanGlycine maxe5
- Treatment
- soybeans treated with osmopriminge5
- Outcome
- genisteine5
- Direction
- highere5
- Value
- 0.201e5
- Comparator
- control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“3 soybean cultivars (Ilmi, Daehwang, and Taekwang)”
e5“Total isoflavone and genistein contents of cheonggukjang prepared with germinated soybean or soybeans treated with osmopriming were 0.322 and 0.198 g/100 g, 0.332 and 0.201 g/100 g, respectively, at 48 h of fermentation, and were higher than those of the control group (0.277 and 0.169 g/100 g)”
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