A brief history and spectroscopic analysis of soy isoflavones
- PDF / 619,088 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 2 Downloads / 207 Views
A brief history and spectroscopic analysis of soy isoflavones Young Sung Jung1 • Chan-Su Rha1 • Moo-Yeol Baik1 • Nam-In Baek2 Dae-Ok Kim1
•
Received: 28 April 2020 / Revised: 10 August 2020 / Accepted: 21 August 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The production of soybean continues to increase worldwide. People are showing more interest in the beneficial health effects of soybeans than before. However, the origin and history of soybeans are still being discussed among many researchers. Chromatographic methods enable the desirable separation of a variety of isoflavones from soybeans. The structures of isolated soy isoflavones have been successfully identified in tandem with spectroscopic analytical instruments and technologies such as liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. The theoretical background behind spectroscopy may help improve the understanding for the analysis of isoflavones in soybeans and soy-derived foods. This review covers the origin of the English name of soybean and its scientific name, Glycine max (L.) Merrill, based on the evidence reported to date. Moreover, the reports of soy isoflavones discovered over a period of about 100 years have been briefly reviewed.
& Dae-Ok Kim [email protected] Young Sung Jung [email protected] Chan-Su Rha [email protected] Moo-Yeol Baik [email protected] Nam-In Baek [email protected] 1
Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
2
Department of Oriental Medicinal Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
Keywords Glycine max (L.) Merrill High-performance liquid chromatography Mass spectrometry Nuclear magnetic resonance Ultraviolet spectrum
Introduction Soybeans (Glycine max (L.) Merrill) are among the six most produced crop in the world, and their processed products are widely used for human diet and animal feed. World soybean production in 2018/2019 was estimated to reach 398 million tons (Carneiro et al., 2020; Kofsky et al., 2018). Soybeans are the main source of isoflavones, a subclass of polyphenols with a high added value. The biological activity of isoflavones has been well reported. Isoflavones, known as phytoestrogens, are biologically active compounds with weak estrogen activity (Zaheer and Akhtar, 2017). Isoflavones are known to lower the incidence of steroid hormone-dependent cancers such as breast, prostate, and colon cancer (Bustamante-Rangel et al., 2018). Also, isoflavones have been proven to help prevent and treat several dysfunctions and diseases related to aging, including neurodegenerative disorders, osteoporosis, metabolic and cardiovascular diseases, and symptoms of menopause (Bustamante-Rangel et al., 2018; Jayachandran and Xu, 2019). In order to evaluate the various health benefits of isoflavones, however, accurate measurements of individual isoflavone contents, total isoflavone content, and the half-maximal inhibitory concentration (IC50) are necessary. It is
Data Loading...
