Soybean as food material Nutritional effect for human health and physicochemical properties in various foods. Tuesday 4th August ２００９ Motohiko Hirotsuka 1
Presentation Contents 1. Ｐｒｏｆｉｌｅ； FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 2
Presentation Contents 1. Ｐｒｏｆｉｌｅ； FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 3
FUJI OIL CO., LTD １） Oils & Fats Chocolate Whipping cream products Margarines ・ Shortening Cheese material ２） Soy protein products ２－１） Soy protein Soy protein Isolate Textured soy protein Soy peptide ２－２） Soy protein food TOFU Tofu burgers GANMO 4
Hannan Business Operations Complex （ Izumisano city, Osaka,Japan ） Food Science Research Institute Ｇｒｏｕｐ １； Protein Ｇｒｏｕｐ ２； Oil & Fat Ｇｒｏｕｐ ３； Saccharide Ｇｒｏｕｐ ４； Fermentation Ｇｒｏｕｐ ５； Nutrition & Tsukuba Research and Development Center 5 Human health
Presentation Contents 1. FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 6
7
Typical processing process soaking Soy flaking bean Heating Soy Oil defating grinding Defatted Soy Flour OKARA separation extraction residue gelation Tofu Soy (fine tx) milk extract Tofu protein coagulation Sup. (rough tx) protein coagulation Sup. 8 Soy Protein Isolate sterilization Protein ppt.
Production of tofu derivative foods soaking Soy bean seasoning heating grinding OKARA separation deep fried Soy gelation Tofu milk (fine tex) Tofu protein coagulation Sup. (hard tex) 9 film
Processing for Defatted soy flour flaking sterilization drying Soy Oil defatting Defatted Soy Flour Soy Protein Isolate extrusion extraction residue extract Hydrolysis TVP protein coagulation Sup. Soy Peptide Protein ppt. 10
11 fiber Soy Ｐｒｏｔｅｉｎ Ｉｎｇｒｅｄｉｅｎｔｓ ＆ their applications paste grain powder
Presentation Contents 1. FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 12
Protein Body Protein Body Oil Body Oil Body Starch granule Starch granule Micro-Structure of Soybean by SEM 13
Constituents of soy bean Major nutrients ash moisture ＋ protein ：33.0％ Minor elements lip：21.7％ carnohydrate：28.8％ 14
Physiological elements in Soy Class Element Ｓｏｙ globulin Ｐｒｏｔｅｉｎ Enzyme Ｆｉｂｅｒ Ｃａｒｂｏｈｙｄｏｒａｔｅ Ｏｌｉｇｏ saccharide Ｐｏｌｙｐｈｅｎｏｌ Ｉｓｏｆｌａｖｏｎｅ Ｐｈｙｔａｔｅ Ｓａｐｏｎｉｎ ｲｿﾌﾗﾎﾞﾝ Ｐｈｏｓｐｈｏ ｌｉｐｉｄ Ｌｉｐｉｄ Ｔｏｃｈｏｐｈｅｒｏｌ 15
Recovery with the SDS-PAGE Analysis for SPI ７Ｓ ２０％ β‐ Conglycinin （７Ｓ） Whole Protein ７Ｓ＋１１Ｓ １００％ ６１％ Glycinin （１１Ｓ） １１Ｓ ４１％ 16 ＳＰＩ： Soy Protein Isolate
Others Glycinin （１１Ｓ） （ＬＰ） 39 ％～４ 3 ％ 36 ％～４０％ β－ conglycinin （７Ｓ） １ 9 ％～１８％ The protein composition of soy protein 17
SPI 11S 7S LP 18 Tofu-gels with each soy protein fraction
Presentation Contents 1. FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 19
Ｋｅｙ Ｗｏｒｄｓ (1) βー conglycinin TG Ｖｉｓｃｅｒａｌ Ｆａｔ Obesity 20
4 2 ３８ Facility 0 Total Cho. ＬＤＬ ＨＤＬ TG -2 ７４３ human C h an ge （ ％ ） -4 ４７ｇ /D -6 -8 -10 -12 -14 Meta-analysis of the effects of soy protein intake on serum lipids. Dr.Anderson (1995) 21
mg/dl 200 150 Casein SPI 100 Glycinin β－Conglycinin 50 0 Trigriceride Choresterol Serum Lipid Effect of Protein Species on serum lipid level （６ week Rat ） 22
kDa α’ 97 α’ 67 β 43 30 20 Powdered Soy βー Conglycinin （ Sterilized ・ Dried ） 23
24 Apple type / Pear Type Obesity Type; Subcutaneous Visceral
Obesity with Obesity with visceral Fat subcutaneous fat CT-scan image of abdominal cross-section 25
Obesity with visceral Fat Disturbance of adipocytokine secretion （ adiponectin ↓ 、ＰＡＩ－Ⅰ・ＴＮＦ－α ↑） diabetes hyperlipidemia hypertension Metabolic Syndrome 26
Test Food Powdered Soy βー Conglycinin ５０％ Tablet （ Casein ） ５０％ Dextrin Test Design Continuous intake of 6g tablets with 6g sample per Day. The test carried for 6 month. 27
Change in Serum TG 20 Placebo 10 TG Change (md/dl) 0 * -10 * * -20 *,p<0.05; **,p<0.01 -30 -40 0 4 8 12 後観察 Post Time (week) 28
Change of Visceral fat area Net change of visceral fat area (cm 2 ) 10 8 Placebo 6 4 2 0 -2 Test -4 -6 ** # * -8 -10 0 12 20 Post 29 Placebo
βー Conglycinin Food Activation ｏｆ Lipid Beta － Mouth Digestible Oxidation Decrease of Fraction Serum lipids LIVER ↑ Ｅｎｅｒｇｙ Synthesis ADIPOSE DIGESTIVE ↓ Lipid Synthesis CELL TUBE Decrease ｏｆ Lipid Accumulation Un-digestible Lipid Adsorption Decrease ｏｆ Lipid Fraction with Hydrophobic Synthesis Peptide Fractions EXCRETION Effect of βー Conglycinin 30 on Lipid Metabolism
Soy Peptide Soy protein Ｉ．Ｓｉｍｏｍｕｒａ、Ｏｓａｋａ Univ. 31
Ｋｅｙ Ｗｏｒｄｓ (2) Soy Peptide Stress 32
Conformation of Glycinin AS S BS S (MW：5-6万) Utumi et.al : : Proceedings of the National Academy of Sciences USA 100, 7395-7400 (2003) 33
34 Soy protein and peptide solution Peptide (Clear) （８％） Soy protein isolate (Cloudy)
35 Peptide Transporter
36 Gut absorption of Amino acid Small intestine One by one Together and Peptide cell Free amino acids Peptides
Experimental design for absorption rate of amino acid, peptide and protein with same amino acid composition. Protein Analysis of Free Amino Acid Peptide Amino acid mixture blood drawing （0,5,10,15,20,25,30,40,60,80,100,120,180 min） Intake as a drink physiological saline change cock vein 腕 37
2.50 2.00 SG SP fold 1.50 AM PL 1.00 0.50 0 30 60 90 120 150 180 min Increment of essential amino acid ＫＦＬＩＭＶＴＷ 38
2.50 SG 2.00 SP AM fold PL 1.50 1.00 0.50 0 30 60 90 120 150 180 min Increment of branched-chain amino acid ＶＬＩ 39
Blood drawing for measurement of initial CPK value. Squat 25 times ４ cycle ↓ Rest for 1min Intake the peptide drink Blood drawing for measurement of CPK value after 30min.and 18hr. Experimental design for suppression of CPK increment in serum with soy peptide 40
Indicator of Muscular Inflammation Muscular exercise Muscular After Inflammation 1～2 days muscle pain Inflammation Muscle vein Leakage of CPK from muscle cell CPK is considered as a indicator of Muscular Inflammation 41 CPK: Creatine PhosphoKinase
Change of CPK value in serum after muscle exercise ** 250 Relative CPK value (%) 200 8000mg soy peptide ** : p <0.01 150 placebo 100 50 0 30 min 18 hour Before 42
Ｋｅｙ Ｗｏｒｄｓ (3) Isoflavon Female hormone 43
R ２ Soy Isoflavone R1 daidzin H H genistin OH H R ２ glycitin H OCH ３ R1 Female hormone ； Estrogen （例；β－ estradiol ） Soy Isoflavone & Female hormone 44
45
Presentation Contents 1. FUJI OIL CO., LTD 2. Soy Food & Soy processing in Japan 3. Components in Soy bean 4. Physiological elements in Soybean & Trends of Soy Foods 5. Summary 46
Production of soy bean （ 2006-2007 USDA ） USA others 26.6 86.8 China 16.2 Argentine Brazil 59.0 47.2 unit ： million ton （ Total 235,77 million tons ） 47
Ｆｏｏｄ Shortage & Environmental Problems Soy flour ；３０ｋｇ water ； 20,000 ｋｇ Beef ； 1 ｋｇ 48
Soy bean will save all of the world Soy bean will save all of the world 49 Thank you very much !
βー conglycinin Soy Peptide (tablet) (powder) 50
Recommend
More recommend
