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 defating Soy Oil

grinding

OKARA separation Defatted Soy Flour

extraction residue
Soy gelation Tofu
milk (fine tx)
extract
Sup. protein coagulation Tofu
(rough tx)
protein coagulation Sup.

Soy Protein Isolate sterilization Protein ppt. 8

 Production of tofu derivative foods

soaking Soy
bean

seasoning
heating
grinding

OKARA separation

deep fried
Soy gelation Tofu
milk (fine tex)

Sup. protein coagulation Tofu

(hard tex)

9
film
 Processing for Defatted soy flour
flaking

sterilization
drying
defatting Soy Oil

Defatted Soy Flour

Soy Protein Isolate

extrusion extraction residue

extract Hydrolysis
TVP

protein coagulation Sup.

Soy Peptide

Protein ppt. 10
 Soy Ｐｒｏｔｅｉｎ Ｉｎｇｒｅｄｉｅｎｔｓ
＆ their applications

powder grain paste fiber

11
 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

Oil Body

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
Ｐｒｏｔｅｉｎ Ｓｏｙ globulin
Enzyme
Ｃａｒｂｏｈｙｄｏｒａｔｅ Ｆｉｂｅｒ
Ｏｌｉｇｏ saccharide

Ｐｏｌｙｐｈｅｎｏｌ Ｉｓｏｆｌａｖｏｎｅ
Ｐｈｙｔａｔｅ
Ｓａｐｏｎｉｎｲｿﾌﾗﾎﾞﾝ
Ｌｉｐｉｄ Ｐｈｏｓｐｈｏ 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％～４3％
36％～４０％

β－conglycinin（７Ｓ）
１9％～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
0 ３８ Facility
-2 Total Cho. ＬＤＬ ＨＤＬ TG ７４３ human
C h an g e （ ％ ）

-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
50 β－Conglycinin

0
Trigriceride Choresterol
Serum Lipid

Effect of Protein Species on serum lipid level

（６week Rat）

22
 kDa
97 α’
67
α’

43 β

30

20

Powdered Soy βーConglycinin

（Sterilized・Dried） 23
 Visceral

Subcutaneous

Obesity Type;
24
Apple type / Pear Type
Obesity with
visceral Fat Obesity with
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）
Dextrin ５０％

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)

-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 (cm2) 10
8
6 Placebo

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
Fraction
Decrease of
Serum lipids

LIVER
DIGESTIVE Ｅｎｅｒｇｙ Synthesis ↑ ADIPOSE
TUBE
Lipid Synthesis
↓ CELL
Decrease ｏｆ Lipid
Accumulation
Un-digestible Lipid Adsorption
Fraction with Hydrophobic Decrease ｏｆ Lipid
Peptide Fractions Synthesis

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

S BS

(MW：5-6万)

Utumi et.al ::Proceedings of the National Academy of Sciences

USA 100, 7395-7400 (2003)
33
 Soy protein and peptide solution
（８％）
Soy protein isolate Peptide
(Cloudy) (Clear)

34
Peptide Transporter

35
 Gut absorption of Amino acid
and Peptide
Small intestine
Free amino acids cell
One by one

Peptides

Together 36
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

1.50 PL

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
Leakage of CPK from muscle cell vein
CPK is considered as a indicator of Muscular Inflammation
CPK: Creatine PhosphoKinase 41
 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
Before 30 min 18 hour

42
 Ｋｅｙ Ｗｏｒｄｓ(3)

Isoflavon
Female hormone

43
 Soy Isoflavone R1 R２
daidzin H H
genistin OH H
R２ glycitin H OCH３
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）

others USA
26.6 86.8
China
16.2

Argentine Brazil
47.2 59.0

unit：million ton

（Total 235,77 million tons） 47

Ｆｏｏｄ Shortage & Environmental Problems

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

48
Soy bean will save all of the world

49
Thank you very much !
βーconglycinin Soy Peptide
(tablet) (powder) 50