2 nd Workshop Argentina-Japan 2 nd Workshop Argentina-Japan “Bioscience and Biotechnology for the Promotion of “Bioscience and Biotechnology for the Promotion of Agriculture and Food Production” Agriculture and Food Production” -November 8 th and 9 th 2010- -November 8 th and 9 th 2010- Tokyo Tokyo Area: Food Science Area: Food Science Acceptance of soybean food products in Japan Acceptance of soybean food products in Japan -From traditional foods to functional foods- -From traditional foods to functional foods- Prof. Yasuki Matsumura, Kyoto University Prof. Yasuki Matsumura, Kyoto University
In the East Asia, soybean has been utilized as traditional foods for more than In the East Asia, soybean has been utilized as traditional foods for more than 1,000 years. In Japan, now, about one million tons of soybeans are consumed 1,000 years. In Japan, now, about one million tons of soybeans are consumed directly as food products such as Tofu, Natto, Miso, Shoyu. Yuba, etc. directly as food products such as Tofu, Natto, Miso, Shoyu. Yuba, etc. Firm tofu Firm tofu Silken tofu Silken tofu Natto (traditional type) Natto (traditional type) wrapped by straws wrapped by straws Miso Shoyu Miso Shoyu Yuba Yuba
Background in Japan Soybean is one of the most popular food materials in Japan, and it is regarded as a Soybean is one of the most popular food materials in Japan, and it is regarded as a key stuff for the long life and the low risk of some diseases such as various cancers key stuff for the long life and the low risk of some diseases such as various cancers and arteriosclerosis of Japanese people. A lot of research projects have been carried and arteriosclerosis of Japanese people. A lot of research projects have been carried out from the fundamental and practical viewpoints. Not only traditional foods out from the fundamental and practical viewpoints. Not only traditional foods but also many functional foods are produced and commercialized from soybean. but also many functional foods are produced and commercialized from soybean. The information about soybean food products and their benefits for human health The information about soybean food products and their benefits for human health are open to the public via databases, website, TV programs, publications, etc. are open to the public via databases, website, TV programs, publications, etc. Aim of this presentation ・ Introduce the frontier of research and application to food products ・ Introduce the frontier of research and application to food products of soybean in Japan of soybean in Japan ・ Introduce the present situation of the acceptance of soybean food ・ Introduce the present situation of the acceptance of soybean food products in Japan products in Japan
Contents of the presentation Contents of the presentation 1. Recent research on soybean components 2. New insight into traditional soybean food products 3. Present situation of acceptance of soybean food products in Japan
Recent research on soybean components Recent research on soybean components 1) Protein 1) Protein 2) Lipid 2) Lipid 3) Saccharide (Oligosaccharide, Polysaccharide) 3) Saccharide (Oligosaccharide, Polysaccharide) 4) Isoflavone 4) Isoflavone 5) Saponin 5) Saponin 6) Vitamin 6) Vitamin 7) Mineral 7) Mineral
Composition of Composition of commercial soy protein isolate commercial soy protein isolate β - β conglycinin - conglycinin LP LP 20% 20% 40% 40% Glycinin Glycinin 40% 40% Samoto et al., Food Chem., 102, 317-322 (2007)
Three dimensional structure of β ‐ conglycinin β subunit (Trimer) Three dimensional structure of glycinin A3B4 subunit (Hexamer) Structure of these subunits was reported by the group of Prof. Shigeru Utsumi Structure of these subunits was reported by the group of Prof. Shigeru Utsumi
β - by β Reduction of Serum Triacylglycerol Triacylglycerol by -conglycinin conglycinin Reduction of Serum 20 20 β - conglycinin # # * * (mg/ dl) Placebo (casein ) 10 10 FOSHU of β -conglycinin ** ** Net change of TG 0 0 -10 10 - -20 20 - **, ** , p<0.01 p<0.01 -30 30 - *, , p<0.05 * p<0.05 #, p<0.1 #, p<0.1 -40 40 - Post Post 4 week 8 week 12 week 4 week 8 week 12 week 4 week 4 week Consumption periods
Net change in visceral fat area Net change in visceral fat area 10 Net change in visceral fat area Net change in visceral fat area 8 ** 6 * * 4 2 0 -2 -4 -6 （cm （ cm 2 2 ) ) CT scan of abdominal circumference CT scan of abdominal circumference -8 Red ; Visceral fat -10 Blue ; Subcutaneous fat 12 week 20 week Post 4 week 12 week 20 week Post 4 week β - , β -conglycinin ; conglycinin ; , Placebo , Placebo , 、 p<0.01 ； * 、 p<0.05 ** 、 p<0.01 ； * 、 p<0.05 **
Development of transgenic rice to prevent lifestyle related disease Soybean Endosperm specific Rice Terminator β ‐ Conglycinin Glutelin promoter Glutelin promoter vector for an expression in rice endosperm Transgenic Rice Soybean β ‐ Conglycinin Soybean β ‐ conglycinin has a function to regulate a serum lipid level! Product In progress Microscopy SDS-PAGE Evaluation about a functionality Accumulation of β -conglycinin in rice (Dr. Nobuyuki Maruyama) Test in a green house and in a field
LP has a function of reducing cholesterol LP has a function of reducing cholesterol Effects of dietary proteins on plasma Effects of dietary proteins on fecal cholesterol in rats cholesterol in rats Neutral steroid Acidic steroid Total steroids glycinin glycinin LP plays a major role in the reduction of cholesterol LP plays a major role in the reduction of cholesterol Soy Protein Research, Japan , 10 , 83-87 (2007)
Protein Composition of Soy Protein Isolate Protein Composition of Soy Protein Isolate Protein Composition of Soy Protein Isolate Protein Composition of Soy Protein Isolate β - β -conglycinin conglycinin LP LP β - 20% β 20% conglycinin 、 、 Glycinin -conglycinin Glycinin 40% 40% = Soy Storage Protein/Globulin = Soy Storage Protein/Globulin G lycinin G lycinin LP (Lipophilic Proteins) LP (Lipophilic Proteins) 40% 40% = Membrane Protein etc = Membrane Protein etc Samoto M et al. Food Chemistry, 102, 317-22 (2007) Physiological Properties of Fractionated SPI Physiological Properties of Fractionated SPI β - β conglycinin ： ： Reduction of Serum -conglycinin Reduction of Serum Triacylglycerol Triacylglycerol Level Level ： LP ： Reduction of Plasma Cholesterol Cholesterol Level Level LP Reduction of Plasma Glycinin is of great importance from the viewpoints of nutrition and food processing. Glycinin is of great importance from the viewpoints of nutrition and food processing.
Observation of Glycinin Structure by Atomic Force Microscopy Observation of Glycinin Structure by Atomic Force Microscopy 1 μ m 50 nm (A): No heating, (B) : Heating for 1 min, (C) : Heating for 1 min in the presence of NEM (A): No heating, (B) : Heating for 1 min, (C) : Heating for 1 min in the presence of NEM Upper: View from the upper Upper: View from the upper Lower: View from the side Lower: View from the side Nakamura, Matsumura, Utsumi, “All of Soybean” (ed. K. Kitamura), 121-128, Science Forum, Tokyo (2010)
DNA microarray DNA microarray Functional classification of genes of which expression level was significantly Functional classification of genes of which expression level was significantly changed in livers of rats fed the SPI diet changed in livers of rats fed the SPI diet Function Increase Decrease Function Increase Decrease amino acid metabolism 4 10 amino acid metabolism 4 10 antioxidant 9 2 antioxidant 9 2 cell growth and/or maintenance 6 11 cell growth and/or maintenance 6 11 energy metabolism 4 7 energy metabolism 4 7 fatty acid metabolism 0 3 fatty acid metabolism 0 3 immunity 3 0 immunity 3 0 signal transduction 7 5 signal transduction 7 5 steroid metabolism steroid metabolism 12 12 0 0 structural molecule 0 5 structural molecule 0 5 transcriptional regulator 4 4 transcriptional regulator 4 4 others 12 2 others 12 2 Total 61 54 Total 61 54 Tachibana et al., J. Agric. Food Chem., 53, 4253-57 (2005)
Production Process of soluble soybean Production Process of soluble soybean polysaccharide (SSPS) polysaccharide (SSPS) Soy isoflavone Soy saponin Hypocotyl Frozen tofu Tofu Deep-fried tofu Processed soy milk Soy milk Soy milk yogurt Defatted fibrous SSPS residue(“okara”) Soybeans β -conglycinin Soy protein soluble in an acidic pH range Cotyledon Soy peptide Soy protein isolate I solated soy protein Textured soy protein Soy oil Structured soy protein fiber
Structure and Functions of Soluble Soybean Polysaccarides (SSPS ) ・ SSPS is a water soluble polysaccharide prepared from soybean “Okara” (insoluble residues after soymilk preparation). ・ SSPS has various functions relating to … Food Processing stabilization of protein dispersions, emulsification, film-formation, anti-sticking effects, texture modifying Biology or Physiology Main chain anti-microbial action, funcition as dietary fiber, increase of Ca intake, prevention of Galacturonan lipid oxidation Rhamnogalacturonan ・ Like pectin, SSPS contains galacturonic Side chain acids and can be used as a stabilizer Arabinose for acidic beverages including proteins. Galactose
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