Phytochemicals in Soybeans: Bioactivity and Health Benefits

Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Editor’s Preface
Editors’ Preface
About the Editors
Contributors
Chapter 1 Health Perspectives on Soy Isoflavones
1.1 Introduction
1.2 Mechanism of Action
1.2.1 Estrogenic and Anti-Estrogenic Activity
1.2.2 Antioxidant Activity
1.2.3 Anti-Inflammatory Activity
1.2.4 Other Mechanisms
1.3 Metabolism and Bioavailability
1.3.1 Bioactive Metabolites
1.3.2 Intestinal Microbiota Influence
1.4 Health Effects
1.4.1 Menopausal Symptoms
1.4.2 Cancer
1.4.3 Cardiovascular Disease
1.4.4 Osteoporosis
1.4.5 Cognitive Functions
1.4.6 Diabetes
1.4.7 Polycystic Ovary Syndrome
1.4.8 Skin
1.4.9 Other Effects
1.5 Sources and Exposure
1.5.1 Food
1.5.2 Dietary Supplements
1.5.3 Infant Formulas
1.6 Safety Aspects
1.6.1 Adverse Effects
1.6.2 Recommendations
1.7 Concluding Remarks
Acknowledgment
References
Chapter 2 Soybean Isoflavone Profile: A New Quality Index in Food Application and Health
2.1 Introduction
2.2 Isoflavone Profile in Soybean Seeds
2.3 Isoflavones in Soybean Seeds and Their Components
2.4 Isoflavone Biotransformation upon Germination
2.5 Isoflavones in Soybean Products
2.5.1 Isoflavones in Unfermented Products
2.5.2 Isoflavone Profile as Affected by Fermentation
2.6 Antioxidant Properties and the New Quality Index in Food Application and Health
2.7 Summary
References
Chapter 3 Bioactive Peptides from Soybeans and Derived Products
3.1 Introduction
3.2 Bioactive Peptides from Soybeans and Their Products
3.3 Characteristics of Bioactive Peptides
3.4 Purification and Identification of Bioactive Peptides
3.5 Summary
References
Chapter 4 Antioxidant Activity and Health Benefits of Anthocyanin of Black Soybeans
4.1 Introduction
4.2 Utilization of Black Soybean
4.3 Anthocyanin
4.3.1 Cyanidin 3 Glucoside (C3G)
4.4 Antioxidant Activity and Health Benefits
4.4.1 Free Radical Scavenging Activity
4.4.2 Anti-Inflammatory and Anticancer Activity
4.4.3 Anti-Atherosclerosis and Coronary Heart Disease
4.4.4 Antidiabetic Activity
4.4.5 Anti-Obesity
4.5 Future Potency
4.6 Summary
References
Chapter 5 Soybean Oil: Chemical Properties and Benefits for Health
5.1 Introduction
5.2 Composition of Soybean Oil
5.2.1 Fatty Acids of Soybean and Their Healthful Properties
5.2.2 Essential Fatty Acids
5.2.3 Triacylglycerol Composition
5.2.4 Soybean Oil of Modified Fatty Acid Composition and Its Health Benefits
5.3 Nonacylglycerol Components of Soybean Oil: Structure, Occurrence, and Health-Promoting Effects
5.3.1 Phospholipids
5.3.1.1 Structure and Technological Relevance
5.3.1.2 Bioavailability and Health Effects
5.3.2 Tocopherols
5.3.2.1 Structure and Occurrence
5.3.2.2 Antioxidant Mechanism
5.3.2.3 Bioavailability
5.3.2.4 Biological Activity and Health-Promoting Effects
5.3.3 Phytosterols
5.3.3.1 Structure and Occurrence
5.3.3.2 Biological Role of Phytosterols
5.3.4 Other Components
5.3.4.1 Sphingolipids
5.3.4.2 Carotenoids
5.4 Composition and Oxidative Stability of Soybean Oil
5.4.1 Factors That Influence the Oxidative Stability
5.4.2 How to Prevent Oil Oxidation and Determine the Oxidative Stability
5.5 Final Considerations
References
Chapter 6 Polyamines in Soybean Food and Their Potential Benefits for the Elderly
6.1 Introduction
6.2 Chemical and Biochemical Properties of Polyamines
6.3 Polyamines and Health in the Elderly
6.3.1 Mechanism of Action of Polyamines in Aging
6.3.2 Health Effects of Polyamines Related to Aging‑Associated Pathologies
6.3.2.1 Neuroprotection by Polyamines
6.3.2.2 Polyamines in Cardiovascular and Metabolic Syndromes
6.3.2.3 Polyamines in Muscle-Related Diseases
6.3.2.4 Effects of Polyamines on Tumorigenesis
6.4 Polyamines in Soybean and Soy Products
6.4.1 Soybean and Non-Fermented Soy Products
6.4.2 Fermented Soy Products
6.5 Impact of Polyamine Intake from Soybean Food on the Elderly Population
6.6 Summary
References
Chapter 7 Soybean Glyceollins and Human Health
7.1 Introduction
7.2 Chemical Structure and Biosynthesis of Soybean Glyceollins
7.3 Elicitors of Glyceollin Production
7.4 Absorption and Bioavailability of Glyceollins
7.5 Health-Promoting Properties of Glyceollin
7.5.1 Anti-Estrogenic and Anticancer Activities
7.5.2 Anti-Inflammatory Activities
7.5.3 Antioxidant Activities
7.5.4 Effects on Glucose Metabolism
7.5.5 Effects on Lipid Metabolism
7.5.6 Effects on Melanogenesis
7.5.7 Effects on Bone Health
7.6 Conclusion and Future Direction
References
Chapter 8 Soybean Allergens
8.1 Introduction
8.2 Soybean Allergy
8.3 Molecular Characterization and Clinical Relevance of Soybean Allergens
8.3.1 Gly m 1 and Gly m 2 (Soybean Hull Proteins)
8.3.2 Gly m 3 and Gly m 4 (Birch-Pollen Related Allergens)
8.3.3 Gly m 5 (β-Conglycinin) and Gly m 6 (Glycinin)
8.3.4 Gly m 7 and Gly m 8
8.3.5 Other Soybean Allergens
8.4 IgE Cross-Reactivity of Soybean Allergens with Other Species
8.5 Strategies to Mitigate Soybean Allergenicity
8.5.1 Effect of Food Processing
8.5.2 Digestibility
8.5.3 Genetic Modification
8.6 Traceability of Soybean Allergens in Processed Foods
8.7 Conclusions
Acknowledgments
References
Chapter 9 Isolation, Bioactivity, Identification, and Commercial Application of Soybean Bioactive Peptides
9.1 Introduction to Soybean Bioactive Peptides
9.1.1 Preparation, Isolation, and Identification of Soybean Bioactive Peptides
9.1.1.1 Gastrointestinal Digestion
9.1.1.2 Enzymatic Hydrolysis
9.1.1.3 Food Processing
9.1.1.4 Fermentation
9.1.2 Isolation of Soybean
9.2 Identification of Soybean Bioactive Peptides
9.3 Bioactivity Verification of Soybean Peptides
9.3.1 Hypocholesterolemic
9.3.2 Antidiabetic
9.3.3 Antihypertensive
9.3.4 Anticancer
9.3.5 Antioxidant and Anti-Inflammatory
9.3.6 Immunomodulatory
9.4 Commercial Application of Soybean Peptides
9.4.1 Nutraceutical
9.4.2 Functional Food Ingredients
9.5 Summary
References
Chapter 10 Revisiting Side Streams of Soy Product Processing
10.1 Introduction
10.2 Okara Valorization
10.2.1 An Overview of Okara Composition and Bioactive Components
10.2.2 Enzyme Treatment
10.2.3 Fermentation
10.2.3.1 Fungi
10.2.3.2 Bacteria
10.2.3.3 Yeasts
10.2.4 Using Multiple Biocatalysts for Okara Utilization
10.3 Soy Whey Valorization
10.3.1 Overview of the Composition of Soy Whey
10.3.2 Enzymatic Treatment
10.3.3 Fermentation
10.3.3.1 Food Fermentation
10.3.3.2 Fermentation for Non-Food Applications
10.4 Future Prospects
10.5 Conclusion
References
Chapter 11 Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health
11.1 Introduction
11.2 Okara: Definition, World Production, Obtainment, and Chemical Composition
11.2.1 Definition and World Production
11.2.2 Okara Obtainment
11.2.3 Chemical Composition
11.3 Bioactive Compounds and Health Implications
11.3.1 Dietary Fiber and Oligosaccharides
11.3.2 Phenolic Compounds and Isoflavones
11.3.3 Proteins and Bioactive Peptides
11.3.4 Health Implications
11.4 Okara Valorization for Food Uses
11.4.1 Direct Uses
11.4.2 Treatments for Okara Valorization
11.4.2.1 Bioprocessing
11.4.2.2 Chemical Treatments
11.4.2.3 Physical Treatments
11.5 Summary
References
Chapter 12 Polysaccharides from Soybean Hulls and Their Functional Activities
12.1 Soybean Hulls
12.1.1 Soybean Hulls’ Polysaccharides
12.1.1.1 Composition of Polysaccharides
12.1.1.2 Chemical and Molecular Properties
12.1.1.3 Physiological Functions of Polysaccharides
12.2 Recovery of Soybean Polysaccharides
12.3 Soybean-Polysaccharides-Rich Functional Foods
12.4 Summary
References
Chapter 13 Effects of Novel Processing Methods on Structure, Functional Properties, and Health Benefits of Soy Protein
13.1 Introduction
13.2 Structure, Functional Properties, and Health Benefits of Soy Protein
13.3 Effects of Ultrasound Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.3.1 Effects of HIU on the Structure of Soy Proteins
13.3.2 Effects of HIU on the Functional Properties of Soy Proteins
13.3.3 Effects of HIU on the Health Benefits of Soy Proteins
13.4 Effects of High-Pressure Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.4.1 Effects of HPP on the Structure of Soy Proteins
13.4.2 Effects of HPP on the Functional Properties and Health Benefits of Soy Proteins
13.5 Effects of Irradiation on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.5.1 Effects of Irradiation on the Structure of Soy Proteins
13.5.2 Effects of Irradiation on the Functional Properties and Health Benefits of Soy Protein
13.6 Effects of Microwave Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.7 Effects of Ohmic Heating on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.8 Effects of Pulsed Electric Field Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.9 Cold Plasma Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.10 Effects of Ultraviolet Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein
13.11 Conclusion
References
Chapter 14 Fermentation of Soybeans – Technology, Nutritional Properties, and Effects
14.1 Introduction
14.1.1 Products and By-Products
14.1.1.1 Products
14.1.1.2 By-Products
14.2 Fermentation
14.2.1 Bacterial Fermentation
14.2.2 Fungal Fermentation
14.2.3 Mixed Culture Fermentation
14.3 Nutritional Improvements during Fermentation
14.4 Health Benefits of Fermented Soybean
14.4.1 Bioactive Compounds
14.4.2 Health Benefits of Traditional Fermented Soy Foods
14.5 Soybean Meal Fermentation
14.6 Future Scope
14.7 Summary
References
Chapter 15 Soybean Processing By-Products and Potential Health Benefits
15.1 Introduction
15.2 Sources of Soybean Processing By-Products
15.2.1 Soybean Press Cake and Soybean Meal Derived from Soybean Oil Production
15.2.2 Soybean By-Product (Okara) Derived from Soy Milk Production
15.3 Nutrient and Phytochemical Content of Soybean Processing By-Products
15.3.1 Nutrient Content of Soybean Press Cake and Soybean Meal
15.3.2 Nutrient Content of Soy Milk By-Product
15.3.3 Phytochemical Content of Soybean Processing By-Products
15.4 Potential Health Benefits of Soybean Processing By-Products
15.4.1 Soybean Processing By-Products as a Rich Source of Fiber for Health Benefits
15.4.2 Soybean Processing By-Products as a Rich Source of Proteins for Health Benefits
15.4.3 Soybean Processing By-Products as a Rich Source of Isoflavones for Health Benefits
15.4.4 Soybean Processing By-Products as a Rich Source of Saponins for Health Benefits
15.4.5 Other Functional Components from Soybean Processing By-Products for Health Benefits
15.5 Factors Affecting the Potential Health Benefits of Soybean Processing By-Products
15.6 Utilization of Soybean Processing By-Products for Functional Foods
15.6.1 Incorporation of Dried Powders as an Ingredient in Common Food Items
15.6.2 Utilization as Substrates for Improvement of Health Benefits
15.7 Conclusion
References
Chapter 16 Korean Traditional Fermented Soybean Foods and Their Functionalities
16.1 Introduction
16.2 Overall Review of Korean Fermented Soybean Products
16.2.1 Cultural Background
16.2.2 The Origin of Soybean
16.2.3 Raw Materials
16.2.3.1 Soybean
16.2.3.2 Rice
16.2.3.3 Red Pepper
16.2.3.4 Salt
16.2.3.5 Meju
16.2.3.6 Biological Changes during Soybean Fermentation
16.3 Doenjang
16.3.1 Introduction
16.3.2 Preparation Method
16.3.3 Microorganisms Concerned
16.3.4 Nutritional Composition
16.3.5 Functionality and Health Benefits
16.3.5.1 Anticancer Effect
16.3.5.2 Antihypertensive Effect
16.3.5.3 Body Weight Control and Anti-Atherogenic Effects
16.3.5.4 Boosting Immune System
16.3.5.5 Antidementia Effect
16.3.6 Ethnic and Socio-Economic Value
16.4 Gochujang
16.4.1 Introduction
16.4.2 Preparation Method
16.4.3 Microorganisms Concerned
16.4.4 Nutritional Composition
16.4.5 Functionality and Health Benefits
16.4.5.1 Anticancer Effect
16.4.5.2 Anti-Obesity Effect
16.4.5.3 Blood Glucose Control Effect
16.4.5.4 Atherosclerosis and Cardiovascular Effect
16.4.5.5 Stress Control and Mitigation (Autonomic Nervous System Stabilization)
16.4.6 Ethnic and Socio-Economic Value
16.5 Cheonggukjang
16.5.1 Introduction
16.5.2 Preparation Method
16.5.3 Microorganism Concerned
16.5.4 Nutritional Composition
16.5.5 Functionality and Health Benefits
16.5.5.1 Enhance Digestive Absorption and Nutrients
16.5.5.2 Antihypertensive Effect
16.5.5.3 Atherosclerosis and Cardiovascular Effect
16.5.5.4 Antioxidant Activity
16.5.5.5 Antidiabetic Activities
16.5.5.6 Anti-Obesity Activity
16.5.5.7 Improvement of Intestinal Functions
16.5.5.8 Immunity Boosting and Anti-Allergic Activity
16.5.6 Ethnic and Socio-Economic Value
16.6 Ganjang
16.6.1 Introduction
16.6.2 Functionality and Health Benefits
16.7 Summary
References
Chapter 17 Traditional Chinese Fermented Soybean Products and Their Physiological Functions
17.1 Introduction
17.2 Douchi
17.2.1 Processing Technology of Douchi
17.2.2 The Development of Functional Components of Douchi
17.2.2.1 Anti-Oxidative Components
17.2.2.2 Anti-Hypertensive Components
17.2.2.3 Anti-Inflammatory Components
17.2.2.4 Components with Anti-α-Glucosidase Activity
17.3 Sufu
17.3.1 Processing Technology of Sufu
17.3.2 The Development of Functional Components of Sufu
17.3.2.1 Anti-Hypertensive Components
17.3.2.2 Anti-Oxidative Components
17.3.2.3 Anti-Inflammatory Components
17.4 Soy Sauce
17.4.1 Processing Technology of Soy Sauce
17.4.2 The Development of Functional Components of Soy Sauce
17.4.2.1 Anti-Oxidative Components
17.4.2.2 Immunomodulatory Components
17.5 Future Trends
References
Chapter 18 Value-Added Processing and Function of Okara
18.1 Introduction
18.2 Nutritional and Phytochemical Components of Okara
18.2.1 Dietary Fiber
18.2.2 Protein
18.2.3 Fats
18.2.4 Minerals
18.2.5 Vitamins
18.2.6 Isoflavones
18.3 Okara Processing in the Food Industry
18.3.1 Processing Technology and Processes
18.4 New Okara Products
18.4.1 Baked Foods
18.4.2 Beverages and Dairy Products
18.4.3 Fried Puffed Foods
18.4.4 Meat Products
18.5 Health-Encouraging Functions of Prebiotic Okara
18.6 Conclusion
Acknowledgments
References
Chapter 19 Impact of Drying on Isoflavones in Soybean
19.1 Introduction
19.2 Drying Principles
19.3 Some Drying Techniques Applied for Soybean and Soy Products
19.3.1 Bin Drying
19.3.2 Vacuum Dryers
19.3.3 Drum Drying
19.3.4 Freeze Drying
19.3.5 Microwave Drying
19.3.6 Impingement Drying
19.3.7 Infrared Drying
19.3.8 Superheated Steam Drying
19.3.9 Fluidized Bed Drying
19.3.10 Spray Drying
19.4 The Changes of Isoflavones During Drying
19.5 Applications of Drying on Isoflavones in Soybean and Soy Food Products
19.5.1 Soybean and Soy Food Products
19.5.2 Soybean Extract
19.6 Conclusion
References
Chapter 20 Soybean-Derived Bioactive Peptides and Their Health Benefits
20.1 Introduction
20.2 Soy Proteins
20.3 Methods for the Production of Soybean-Derived Bioactive Peptides
20.3.1 Microbial Fermentation
20.3.2 Gastrointestinal Digestion
20.3.3 Enzymatic Hydrolysis
20.3.4 Food Processing
20.4 Soybean-Derived Bioactive Peptides and Their Bio-Functionality
20.4.1 Antioxidant
20.4.2 Antidiabetic
20.4.3 Antihypertensive
20.4.4 Anticancer
20.4.5 Immunomodulatory
20.4.6 Antimicrobial
20.4.7 Hypocholesterolemic
20.5 Future Perspective and Conclusion
References
Chapter 21 Fatty Acid Composition in the Soybean Sprout
21.1 Introduction
21.2 Soybean Sprouts
21.3 Comparison of the Nutritional Composition of Soybean Seeds and Sprouts
21.4 Variation in Fatty Acid Compositions across Different Crops between Seeds and Sprouts
21.5 Changes in Fatty Acid Levels from Seed to Sprout in Soybean
21.6 Differences of Fatty Acid Concentration across Soybean Genotypes
21.7 Changes in Fatty Acid Compositions on Different Sprouting Days
21.8 Changes in Fatty Acid Compositions Due to Temperature and Light Conditions during Sprouting
21.9 Soybean Seed Coat Color Affects Fatty Acid Compositions in Soybean Sprouts
21.10 Genetic Variation of Soybean Germplasm for Soybean Sprouts
21.11 Environmental Factors Influencing Fatty Acid Compositions in Soybean Seed
21.12 Breeding Soybean Cultivars with Improved Fatty Acid Compositions in Soybean Sprouts
21.13 Summary
Acknowledgments
References
Chapter 22 Peptides Derived from High Oleic Acid Soybean and Their Health Benefits
22.1 Introduction
22.2 Soybean Seed Composition
22.3 Methods of Peptide Production from High Oleic Acid Soybean Seed
22.3.1 In Vitro Enzymatic Hydrolysis
22.3.2 Food Processing
22.3.3 Fermentation
22.4 Preparation and Properties of Soy Peptides
22.4.1 Preparation of Soymeal and Protein Isolate
22.4.2 Optimization of Conditions for Enzymatic Hydrolysis with Alcalase
22.4.3 Preparation of Gastrointestinal Environment Resistant Peptide Hydrolysates
22.5 Properties of Soy Peptides in General and Health Benefits
22.5.1 Cholesterol Lowering Peptides
22.5.2 Anti-Diabetic Soy Peptides
22.5.3 Antioxidative Peptides from Soybeans
22.5.4 Anti-Hypertensive Soybean Peptides
22.5.5 Anticancer Soybean Peptides
22.5.6 Immunomodulatory Peptides from Soybeans
22.5.7 Neuromodulatory Peptides from Soybeans
22.6 Challenges
22.7 Conclusion
References
Index