Soybean as food material Nutritional effect for human health and - - PowerPoint PPT Presentation

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Soybean as food material

Nutritional effect for human health and physicochemical properties in various foods.

Tuesday 4th August ２００９

Motohiko Hirotsuka

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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

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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

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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

FUJI OIL CO., LTD

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Tsukuba Research and Development Center Ｇｒｏｕｐ １； Protein Ｇｒｏｕｐ ２； Oil & Fat Ｇｒｏｕｐ ３； Saccharide Ｇｒｏｕｐ ４； Fermentation Ｇｒｏｕｐ ５； Nutrition & Human health

Food Science Research Institute

Hannan Business Operations Complex （Izumisano city, Osaka,Japan）

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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

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8 Soy bean

flaking defating Defatted Soy Flour Soy Oil extraction residue extract protein coagulation Sup. Protein ppt. sterilization Soy Protein Isolate soaking Heating grinding separation OKARA Soy milk gelation Tofu (fine tx) protein coagulation Sup. Tofu (rough tx)

Typical processing process

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Soy bean soaking heating grinding separation OKARA Soy milk gelation Tofu (fine tex) protein coagulation Sup. Tofu (hard tex)

Production of tofu derivative foods

deep fried seasoning film

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flaking defatting Defatted Soy Flour Soy Oil extraction residue extract protein coagulation Sup. Protein ppt. sterilization drying Soy Protein Isolate extrusion TVP Hydrolysis Soy Peptide

Processing for Defatted soy flour

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Soy Ｐｒｏｔｅｉｎ Ｉｎｇｒｅｄｉｅｎｔｓ ＆ their applications

powder grain paste fiber

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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

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Micro-Structure of Soybean by SEM

Protein Body Protein Body Oil Body Oil Body Starch granule Starch granule

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protein：33.0％

carnohydrate：28.8％ lip：21.7％ moisture

ash

Constituents of soy bean

Major nutrients

＋

Minor elements

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Class Element

Ｐｒｏｔｅｉｎ

Ｓｏｙ globulin Enzyme

Ｃａｒｂｏｈｙｄｏｒａｔｅ

Ｆｉｂｅｒ Ｏｌｉｇｏ saccharide

Ｐｏｌｙｐｈｅｎｏｌ

Ｉｓｏｆｌａｖｏｎｅ Ｐｈｙｔａｔｅ Ｓａｐｏｎｉｎｲｿﾌﾗﾎﾞﾝ

Ｌｉｐｉｄ

Ｐｈｏｓｐｈｏ ｌｉｐｉｄ Ｔｏｃｈｏｐｈｅｒｏｌ

Physiological elements in Soy

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Recovery with the SDS-PAGE Analysis for SPI

７Ｓ ２０％ １１Ｓ ４１％ Whole Protein １００％ ７Ｓ＋１１Ｓ ６１％ β‐Conglycinin （７Ｓ） Glycinin （１１Ｓ） ＳＰＩ：Soy Protein Isolate

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Glycinin（１１Ｓ）

39％～４3％

β－conglycinin（７Ｓ）

１9％～１８％

Others （ＬＰ） 36％～４０％

The protein composition of soy protein

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SPI 7S 11S LP

Tofu-gels with each soy protein fraction

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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

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Ｋｅｙ Ｗｏｒｄｓ(1)

βーconglycinin TG Ｖｉｓｃｅｒａｌ Ｆａｔ Obesity

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• 14
• 12
• 10
• 8
• 6
• 4
• 2

2 4 Total Cho. ＬＤＬ ＨＤＬ TG C h an ge （ ％ ）

３８ Facility ７４３ human ４７ｇ/D

Meta-analysis of the effects of soy protein intake on serum lipids. Dr.Anderson (1995)

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50 100 150 200 Trigriceride Choresterol Serum Lipid Casein SPI Glycinin β－Conglycinin

Effect of Protein Species on serum lipid level

（６week Rat）

mg/dl

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Powdered Soy βーConglycinin

（Sterilized・Dried） kDa

97 67 43 30 20

α’ α’ β

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Obesity Type; Apple type / Pear Type

Visceral Subcutaneous

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Obesity with subcutaneous fat

Obesity with visceral Fat

CT-scan image of abdominal cross-section

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Obesity with visceral Fat

Disturbance of adipocytokine secretion

（adiponectin ↓ 、ＰＡＩ－Ⅰ・ＴＮＦ－α ↑）

diabetes hyperlipidemia hypertension

Metabolic Syndrome

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Test Food Powdered Soy βーConglycinin ５０％ （Casein） Dextrin ５０％

Tablet

Test Design Continuous intake of 6g tablets with 6g sample per Day. The test carried for 6 month.

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Change in Serum TG

• 40
• 30
• 20
• 10

10 20 4 8 12 後観察 Time (week) TG Change (md/dl)

* * *

*,p<0.05; **,p<0.01 Post Placebo

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Change of Visceral fat area

• 10
• 8
• 6
• 4
• 2

2 4 6 8 10

12 20 Post Net change of visceral fat area (cm2) # ** *

Test Placebo Placebo

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Mouth

DIGESTIVE TUBE LIVER

EXCRETION

ADIPOSE CELL

Effect of βーConglycinin

• n Lipid Metabolism

Lipid Adsorption with Hydrophobic Peptide Fractions

Activation ｏｆ Lipid Beta－ Oxidation Decrease ｏｆ Lipid Synthesis Decrease of Serum lipids

Decrease ｏｆ Lipid Accumulation Ｅｎｅｒｇｙ Synthesis Lipid Synthesis

↑ ↓

Un-digestible Fraction Digestible Fraction

Food βーConglycinin

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Ｉ．Ｓｉｍｏｍｕｒａ、Ｏｓａｋａ Univ. Soy Peptide

Soy protein

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Ｋｅｙ Ｗｏｒｄｓ(2)

Soy Peptide Stress

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Conformation of Glycinin

Utumi et.al ::Proceedings of the National Academy of Sciences USA 100, 7395-7400 (2003)

AS BS

S S (MW：5-6万)

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Soy protein and peptide solution （８％）

Peptide (Clear) Soy protein isolate (Cloudy)

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Peptide Transporter

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Gut absorption of Amino acid and Peptide

Free amino acids Peptides

One by one Together Small intestine cell

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Intake as a drink

Protein Peptide Amino acid mixture Analysis of Free Amino Acid vein

physiological saline blood drawing （0,5,10,15,20,25,30,40,60,80,100,120,180 min）

腕

Experimental design for absorption rate of amino acid, peptide and protein with same amino acid composition.

change cock

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0.50 1.00 1.50 2.00 2.50 30 60 90 120 150 180 min fold SG SP AM PL

ＫＦＬＩＭＶＴＷ

Increment of essential amino acid

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0.50 1.00 1.50 2.00 2.50 30 60 90 120 150 180 min fold SG SP AM PL

ＶＬＩ

Increment of branched-chain amino acid

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Experimental design for suppression of CPK

Blood drawing for measurement of initial CPK value. Squat

increment in serum with soy peptide

25 times ↓ Rest for 1min Intake the peptide drink Blood drawing for measurement of CPK value after 30min.and 18hr. ４ cycle

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After 1～2 days

muscle pain

Muscle

Inflammation

vein Muscular exercise

Muscular Inflammation

Leakage of CPK from muscle cell

CPK: Creatine PhosphoKinase

CPK is considered as a indicator of Muscular Inflammation

Indicator of Muscular Inflammation

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50 100 150 200 250

Before 30 min 18 hour Relative CPK value (%) ** ** : p <0.01 placebo 8000mg soy peptide

Change of CPK value in serum after muscle exercise

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Ｋｅｙ Ｗｏｒｄｓ(3)

Isoflavon Female hormone

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Female hormone；Estrogen （例；β－estradiol）

Soy Isoflavone

daidzin H H genistin OH H glycitin H OCH３

Soy Isoflavone & Female hormone

R1 R２ R1 R２

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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

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Production of soy bean

（2006-2007 USDA） unit：million ton

（Total 235,77 million tons）

Argentine

USA 86.8 47.2

Brazil

59.0 China 16.2

• thers

26.6

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Ｆｏｏｄ Shortage & Environmental Problems

Soy flour；３０ｋｇ water；20,000ｋｇ Beef；1ｋｇ

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Soy bean will save all of the world Soy bean will save all of the world

Thank you very much !

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βーconglycinin

(tablet)

Soy Peptide

(powder)