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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., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

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Presentation Contents

1. Ｐｒｏｆｉｌｅ； FUJI OIL CO., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

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１）Oils & FatsChocolateWhipping cream productsMargarines ・ShorteningCheese material

２）Soy protein products

２－１）Soy protein Soy protein Isolate Textured soy proteinSoy peptide

２－２）Soy protein foodTOFU Tofu burgers GANMO

FUJI OIL CO., LTD

5Tsukuba Research and Development Center

Ｇｒｏｕｐ １； ProteinＧｒｏｕｐ ２； Oil & FatＧｒｏｕｐ ３； SaccharideＧｒｏｕｐ ４； FermentationＧｒｏｕｐ 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., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

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Soy bean

flaking

defating

Defatted Soy Flour

Soy Oil

extraction residue

extract

protein coagulation Sup.

Protein ppt.sterilizationSoy Protein Isolate

soaking

Heating grinding

separationOKARA

Soy milk

gelation Tofu (fine tx)

protein coagulationSup. Tofu (rough tx)

Typical processing process

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Soy bean

soaking

heatinggrinding

separationOKARA

Soy milk

gelation Tofu (fine tex)

protein coagulationSup. 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 Isolateextrusion

TVPHydrolysis

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., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

13Micro-Structure of Soybean by SEM

Protein BodyProtein Body

Oil BodyOil Body

Starch granuleStarch 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

７Ｓ２０％

１１Ｓ４１％

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., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

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Ｋｅｙ Ｗｏｒｄｓ(1)

βーconglycinin

TGＶｉｓｃｅｒａｌ Ｆａｔ

Obesity

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-14

-12

-10

-8

-6

-4

-2

0

2

4

Total Cho. ＬＤＬ ＨＤＬ TG

Ch

ange

（％

）

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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0

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

24Obesity 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

0

10

20

0 4 8 12 後観察

Time (week)

TG

Change

(m

d/dl)

** *

*,p<0.05; **,p<0.01

Post

Placebo

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Change of Visceral fat area

-10

-8

-6

-4

-2

0

2

4

6

8

10

0 12 20 Post

Net

chan

ge o

f vi

scera

l fa

t ar

ea

(cm

2)

# ***

Test

Placebo

Placebo

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Mouth

DIGESTIVE TUBE

LIVER

EXCRETION

ADIPOSE CELL

Effect of βーConglycinin

on Lipid Metabolism

Lipid Adsorption with Hydrophobic Peptide Fractions

Activation ｏｆLipid Beta－

Oxidation

Decrease ｏｆ Lipid Synthesis

Decrease ofSerum lipids

Decrease ｏｆ LipidAccumulation

Ｅｎｅｒｇｙ Synthesis

Lipid Synthesis↑↓

Un-digestible Fraction

Digestible Fraction

Food

βーConglycinin

31Ｉ．Ｓｉｍｏｍｕｒａ、Ｏｓａｋａ Univ.

Soy PeptideSoy protein

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Ｋｅｙ Ｗｏｒｄｓ(2)

Soy PeptideStress

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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

ProteinPeptideAmino 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

0 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

0 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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After1～2 days

muscle pain

MuscleInflammation

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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0

50

100

150

200

250

Before 30 min 18 hour

Rela

tive

CP

K v

alue (

%)

**

** : p <0.01placebo

8000mg soy peptide

Change of CPK value in serum after muscle exercise

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Ｋｅｙ Ｗｏｒｄｓ(3)

IsoflavonFemale hormone

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Female hormone；Estrogen

（例；β－estradiol）

Soy Isoflavonedaidzin 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., LTD2. Soy Food & Soy processing in Japan3. Components in Soy bean4. Physiological elements in Soybean &

Trends of Soy Foods5. Summary

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Production of soy bean（2006-2007 USDA）

unit：million ton

（Total 235,77 million tons）

Argentine

USA

86.8

47.2Brazil59.0

China16.2

others26.6

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Ｆｏｏｄ Shortage & Environmental Problems

Soy flour；３０ｋｇ water；20,000ｋｇBeef；1ｋｇ

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

Thank you very much !

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βーconglycinin(tablet)

Soy Peptide(powder)