Soybean Seed Coats: A Source of Ingredients for Potential Human Health Benefits-A Review of the Literature

O’Bryan, Corliss A.; Kushwaha, Kalpana; Babu, D. Ratna; Crandall, Philip G.; Davis, Mike L.; Chen, Pengyin; Lee, Sun‐Ok; Ricke, Steven C.

doi:10.5539/jfr.v3n6p188

Cited by 8 publications

(6 citation statements)

References 103 publications

(82 reference statements)

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“…The seed coat of soybeans known as soybean hull is a byproduct of the soybean oil and soybean meal industry and constitutes about 10% of the whole seed (Duenas and others ). Soybean seed coats are a rich source of dietary fiber comprising of 86% polysaccharides such as pectin, cellulose, and hemicellulose along with polyphenols, phytic acid, vitamins, and minerals (Liu and others ; O'Bryan and others ). Polyphenols, secondary metabolites of plants, are found in abundance in fruits, vegetables as well as legumes such as soybeans and they impart color, flavor, and sensory properties like sweetness, bitterness, and astringency (Floridi and others ).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties

Abutheraa

Hettiarachchy

Kumar-Phillips

et al. 2017

Journal of Food Science

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Soybean hulls or seed coats consist of complex carbohydrates, proteins, lipids, and polyphenols such as anthocyanidins, proanthocyanidins, and isoflavones. The polyphenolics in the seed coats give them various colors such as black, brown, green, yellow, or even a mottled appearance. In this study, the antimicrobial effects of phenolic extracts from the seed coats of different colored soybeans (yellow, dark brown, brown, and black) were evaluated against foodborne pathogens such as Salmonella Typhimurium, Escherichia coli O157:H7, and Campylobacter jejuni in broth-cultures as well as on chicken skin. The highest total phenolic content was observed for the phenolic extract from soybean variety (R07-1927) with black colored seed coat (74.1 ± 2.1 mg chlorogenic acid equivalent [CAE]/g extract) and was significantly different (P <0.0001) from the extract of the conventional soybean variety (R08-4004) with yellow colored seed coat (7.4 ± 1.2 mg CAE/g extract). The extract from black colored soybean produced reductions of 2.10 ± 0.08 to 2.20 ± 0.08-log CFU/mL for both E. coli O157:H7 and C. jejuni after 3 d when incubated in broth-culture having 4-log CFU/mL of bacteria, whereas a 6 d incubation was found to reduce S. Typhimurium and E. coli O157:H7 at 2.03 ± 0.05 and 3.3 ± 0.08-log CFU/mL, respectively. The extract also reduced S. Typhimurium and E. coli O157:H7 attached to chicken skin by 1.39 ± 0.03 and 1.24 ± 0.06-log CFU/g, respectively, upon incubation for 6 d. Soybean seed coat extracts may have a potency as antimicrobial agents to reduce foodborne bacteria contaminating poultry products.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties

Abutheraa

Hettiarachchy

Kumar-Phillips

et al. 2017

Journal of Food Science

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“…Soybean is among the major industrial, feed and food crops grown in every continent (Dugje et al, 2009). Soybeans contain 35-40% protein on a dry weight basis (O'Bryan et al, 2014). Soybean has all of the essential amino acids in adequate quantities except for methionine and tryptophan (Zarkadas et al, 2002) which makes soy products almost equivalent in the quality of the protein to animal sources but with far less saturated fat and zero cholesterol (Young, 1991 andZarkadas et al, 2007).…”

Section: Issn: 2320-5407mentioning

confidence: 99%

Biochemicals Associated With Callosobruchus Chinensis Resistance in Soybean.

MsiskaU¹,

ijar²,

MieshoB³

et al. 2018

IJAR

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Soybean is a very important crop worldwide because of its 40% protein and 20% oil content. However, soybean suffers damage from bruchid (Callosobruchus chinensis) during storage. Understanding of factor(s) contributing to bruchid resistance is useful for development of soybean cultivars with genetic resistance to bruchid damage. Biochemicals associated with resistance to Callosobruchus chinensis were investigated on eight soybean genotypes with varying levels of resistance. Significant differences (P<0.05) were observed amongst genotypes with regards to antinutritional factors particularly total antioxidants (TAOX), tannins, peroxidase (POD), and flavonoids. There were no significant differences among genotypes with regards to nutritional factors particularly proteins, starch, lipid peroxidation, and reducing sugars. A resistant genotype AVRDC G8527 had the highest concentration of total antioxidants (1.98 AU min -1 mg -1 ) and tannins (1.85mg TAE 100g -1 ) followed by Maksoy 3N while the least was in a very susceptible genotype AGS 292 (TAOX=0.39 AU min -1 mg -1 , Tannin=0.296 mg TAE 100g -1 ). AGS 292 had the highest concentration of flavonoids (31.22 mg QE 100g -1 ) while AVRDC G8527 had the least (5.13 mg QE 100g -1 ). Peroxidase activity was highest in AVRDC G89 (0.27AU min -1 mg -1 ) while AGS 292 had the least (0.07AU min -1 mg -1 ). From the correlation analysis, a significant strong negative relationship between flavonoids and tannin (r=-0.73 ** ) and TAOX (r=-0.71 ** ) but a positive non significant relationship with phenolic (r=0.22) and alkaloids (r=0.37) was recorded. Peroxidase activity had a significant relationships with median development period (r=0.69 * ) indicating that increased peroxidase activity resulted into increased seed resistance through prolonged insect development period. There was a strong relationship between tannins and total antioxidants (r=0.99 ** ). These results indicate that secondary metabolites; peroxidase, tannin, and TAOX were biochemicals associated with higher resistance to C. chinensis in soybean while flavonoids were associated with higher susceptibility.Copy Right, IJAR, 2018,. All rights reserved. Corresponding Author:-Msiska U. M. ISSN: 2320-5407Int. J. Adv. Res. 6(5), 292-305is an annual legume that belongs to the legume family Fabaceae and is classed as an oil crop (Singh et al., 2007). Soybean is one of the five oldest cultivated crops and was utilized by the Chinese as a source of food before 2500 BC (Gibson et al., 2005). Nigeria is the largest producer of soybean in sub-Saharan Africa (SSA), followed by South Africa (Tefera, 2015). Commercial soybean production on large farms takes place in Zambia, Zimbabwe and South Africa (Tefera, 2015). However, it is mostly cultivated by small-scale farmers in other parts of Africa where it is planted as a minor food crop among sorghum, maize, or cassava. In Africa, Uganda is the second largest consumer of soybean following Nigeria (Murithi et al., 2016). Soybean is among the major industrial, feed and food crops gro...

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“…The consumption of 100 mL soya drink was converted into an intake of 5.8 g whole soybean; then by applying a factor of 8% (w/w), 5.8 g of whole soybean was converted to 0.46 g of soybean hull. The seed coat, removed during the hulling, constitutes 7–10% of the weight of unprocessed soybean seeds (O'Bryan et al., ). Finally, the 0.46 g intake of soybean hull was converted into 33 mg of SMT–Equivalent after application of the enzyme yield factor of 7.1% (w/w).…”

Section: Assessmentmentioning

confidence: 99%

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Silano¹,

Bolognesi²,

Castle³

et al. 2017

EFS2

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The food enzyme considered in this opinion is a peroxidase (hydrogen-peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. The enzyme is intended to be used in baking processes. Based on the maximum recommended use level, dietary exposure to the food enzyme total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is lower than the exposure to the fraction of soybean comparable to the food enzyme TOS resulting from the consumption of whole soybean-derived foods by roughly an order of magnitude. As the food enzyme is derived from edible parts of soybean, in line with the requirements of the guidance document on food enzyme assessment, the Panel concluded that the provision of toxicological data was unnecessary. The potential allergenicity was evaluated by searching for similarity between the amino acid sequence of soybean peroxidase retrieved from the database Uniprot and the sequences of known food allergens; no match was found. Peroxidase from soybean hulls is not listed as an allergen in allergen databases. However, several soybean-and soybean hull proteins are known to be respiratory or food allergens. Based on the origin of the food enzyme from edible parts of soybean, the enzyme manufacturing process, the compositional and biochemical data provided, and the dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. However, the Panel noted that this food enzyme may contain allergenic soybean proteins, thus, adverse reactions in susceptible soybean-allergic individuals cannot be ruled out. Acknowledgements: The Panel wishes to thank Zolt an Div eki for the support provided to this scientific output.

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Soybean Seed Coats: A Source of Ingredients for Potential Human Health Benefits-A Review of the Literature

Cited by 8 publications

References 103 publications

Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties

Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties

Biochemicals Associated With Callosobruchus Chinensis Resistance in Soybean.

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

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