Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Minerals, Oxalate and Phytate Contents of Recommended Soybean Cultivars in Korea

국산 콩 장려품종의 Minerals, Oxalate 및 Phytate 함량

  • Kim, Ki-Chan (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Gun-Mook (Institute of Health & Environment Research) ;
  • Song, Hang-Lin (Dept. of Crop Science, Chungbuk National University) ;
  • Kim, Hong-Sig (Dept. of Crop Science, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to select the soybean cultivar to minimize the formation of calcium oxalate, and investigate the ingredients for total oxalate (Ox), phytate ($InsP_6$) and minerals such as calcium (Ca), magnesium (Mg), sodium (Na), zinc (Zn), and potassium (K) in 113 recommended soybean cultivars in Korea. Ca content ranged from 0.586 mg/g in Saealkong to 3.177 mg/g in Daolkong, and Mg content ranged from 0.559 mg/g in Taekwankong to 3.085 mg/g of dry seed in Seonheukkong. The total oxalate content ranged from 1.24 mg/g in Seonheukkong to 3.81 mg/g in Ilmikong, and InsP6 content ranged from 0.43 mg/g in Mailikong to 4.72 mg/g of dry seed in Dagikong. In the cross-correlation analysis for the contents of Ca, Mg, Ox and $InsP_6$, Seonheukkong and Danmi2 were selected to minimize the formation of calcium oxalate because the contents of Ca and $InsP_6$ were much higher than the content of Ox. These cultivars could be useful for producing soy foods beneficial to populations at risk for calcium oxalate kidney stones and for improved mineral bioavailability.

본 연구는 국산 113종 콩 장려품종의 total oxalate(Ox), phytate($InsP_6$)와 calcium(Ca), magnesium(Mg), sodium (Na), zinc(Zn), potassium(K)을 분석하여 옥살산칼슘 결정생성을 최소화할 수 있는 품종의 선발 및 안전한 콩 가공식품 제조를 위한 자료를 제시하고자 하였다. 113종의 콩 장려품종에서 Ca과 Mg 함량 분포는 각각 $0.586{\sim}3.177$과 $0.559{\sim}3.085\;mg/g$이었으며, Ca는 다올콩은 3.177 mg/g으로 가장 높았고, Mg는 선흑콩은 3.085 mg/g으로 가장 높은 함량을 보였다. Ca과 Mg 사이에서 품종간 유의적인 차이가 나타나지 않았다. Ox와 InsP6 함량 분포는 각각 1.24(선흑콩)$\sim$3.81(다원콩)과 0.43(만리콩)$\sim$4.72(다기콩) mg/g 범위이었고, 옥살산칼슘 결정의 저해물질인 $InsP_6$의 함량이 Ox의 함량보다 상대적으로 높은 함량 분포로 존재하였다. 또한 Ca, Mg, Ox 및 $InsP_6$ 함량 사이의 교차상관관계분석을 통해 Ca과 $InsP_6$ 함량이 Ox 함량보다 높은 선흑콩과 단미2가 옥살산칼슘 생성의 잠재적 위험성을 최소화할 수 있는 품종으로 판단되었다.

Keywords

References

  1. Kim SN. 2006. Research and industrial trend of the functional components of soybean. Food Sci Industry 39: 2-10
  2. Kim JS. 1996. Current research trends on bioactive function of soybean. Korean Soybean Digest 13: 17-24
  3. Savage GP, Vanhanen LS, Mason M, Ross AB. 2000. Effect of cooking on the soluble and insoluble oxalate contents of some New Zealand food. J Food Comp Anal 13: 201-206 https://doi.org/10.1006/jfca.2000.0879
  4. Palgi N, Vatnick I, Pinshow B. 2005. Oxalate, calcium and ash intake and excretion balances in fat sand rats (Psammomys obesus) feeding on two different diets. Comp Biochem Physiol 141: 48-53 https://doi.org/10.1016/j.cbpb.2005.03.011
  5. Horner HT, Wagner BL. 1995. Calcium oxalate formation in higher plants. In Calcium Oxalate in Biological Systems. Khan SR, ed. CRC Press, Boca Raton, FL. p 53-72
  6. Mosha TC, Gaga HE, Pace RD, Laswai HS, Mtebe K. 1995. Effect of blanching on the contents of antinutritional factors in selected vegetables. Plant Foods Human Nutr 47: 361-367. https://doi.org/10.1007/BF01088275
  7. Chai W, Liebman M. 2005. Oxalate contents of legumes, nuts and grain-based flours. J Food Comp Anal 18: 723-729 https://doi.org/10.1016/j.jfca.2004.07.001
  8. Massey LK. 2007. Food oxalate: factors affecting measurement, biological variation, and bioavailability. J Am Diet Assoc 107: 1191-1194 https://doi.org/10.1016/j.jada.2007.04.007
  9. Zimmerman DJ, Voss S, von Urnruh GE, Hesse A. 2005. Importance of magnesium in absorption and excretion of oxalate. Urol Int 74: 262-267 https://doi.org/10.1016/S0022-5347(06)00197-2
  10. Cheryan M. 1980. Phytic acid interaction in food systems. 1980. Crit Rev Food Sci Nutr 13: 297-335 https://doi.org/10.1080/10408398009527293
  11. Park CK, Hwang IK. 1994. Effect of coagulant concentration and phytate addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol 26: 355-358
  12. Wilson BJ. 1974. Naturally occurring toxicants of foods. Nutr Rev 32: 225-231. https://doi.org/10.1111/j.1753-4887.1974.tb06323.x
  13. Omosaiye O, Cheryan M. 1979. Low phytate, full-fat soy protein product by ultrafiltration of aqueous extracts whole soybean. Cereal Chem 56: 58-62.
  14. Anderson RL, Wolf WJ. 1995. Compositional changes in trypsin inhibitors, phytate, saponins and isoflavones related to soybean processing. J Nutr 125: 581-588
  15. Raboy V, Dickinson D, Below F. 1984. Variation in seed total phosphorus, phytic acid, zinc, calcium, magnesium and protein among lines of Glycine max and G. soja. Crop Sci 24: 431-434 https://doi.org/10.2135/cropsci1984.0011183X002400030001x
  16. Grases F, Ramis M, Costa-Bauza A. 2000. Effects of phytate and pyrophosphate on brushite and hydroxyapatite crystallization. Comparison with the action of other polyphosphates. Urol Res 28: 136-140 https://doi.org/10.1007/s002400050152
  17. AL-Wahsh I, Horner HT, Palmer RG, Reddy MB, Massey LK. 2005. Oxalate and phytate of soy foods. J Agric Food Chem 53: 5670-5674 https://doi.org/10.1021/jf0506378
  18. Horner HT, Cervantes MT, Healy R, Reddy MB, Betsy L. Deardorff BL, Bailey TB, AL-Wahsh I, Massey LK, Palmer RG. 2005. Oxalate and phytate concentrations in seeds of soybean cultivars [Glycine max (L.) Merr.]. J Agric Food Chem 53: 7870-7877 https://doi.org/10.1021/jf051193i
  19. Ishiguro T, Ono T, Wada T, Tsukamoto C, Kono Y. 2006. Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture. Biosci Biotechnol Biochem 70: 874-880 https://doi.org/10.1271/bbb.70.874
  20. Choi YM, Lim HO, Woo SH, Kim HS, Jong SK, Lee JS. 2007. Lutein contents of soybeans (Glycine max L.) cultivated in Korea. Korean J Food Sci Technol 39: 580-583
  21. Jang KI, Yoon GM, Kim HS. 2008. Changes in oxalate and phytate concentrations during soymilk processing from the seeds of Korean soybean cultivars. Korean J Food Sci Technol 17: 1122-1127
  22. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC. p 8-35
  23. Haung WG, Lantzsch HJ. 1983. Sensitive method for the rapid determination of phytate in cereals and cereal products. J Agric Food Chem 34: 1423-1426 https://doi.org/10.1002/jsfa.2740341217
  24. Bang HP, Choi OK, Cho GS, Son JY, Ryu GH. 2006. The change of compositions and antioxidant effect in soybean cultivars pickled in persimmon. Korean J Food Nutr 4: 398-409
  25. Yang YH, Lee JH, Kim HC, Yoon WK, Kim HM, Kim MR. 2005. Proximate analysis, mineral and fatty acid composition of domestic and glyphosate-tolerant HS2906 soybean. J East Asian Soc Dietary Life 15: 71-77
  26. Lee KS, Kim HK, Oh MJ. 2006. Characteristics of tofu added with soybeans cultured by mycelia of Pleurotus eryngii. J Korean Soc Food Sci Nutr 35: 1038-1044 https://doi.org/10.3746/jkfn.2006.35.8.1038
  27. Kunchit J, Somsri C, Pongtorn S, Kriengkrai V, Yupaporn N. 2006. Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking. J Food Comp Anal 19: 340-347 https://doi.org/10.1016/j.jfca.2005.04.002
  28. Ryoo SH, Kim SR, Kim KT, Kim SS. 2004. Isoflavone, phytic acid and oligosaccharides contents of domestic and imported soybean cultivars in Korea. Korean J Food Nutr 17: 229-235
  29. Kim HS, Yoon JY, Lee SR. 1994. Effect of cooking and processing on the phytate content and protein digestibility of soybean. J Food Sci Technol 26: 603-608
  30. Cho YH, Rhee CO. 1996. Effect of microwave heating on the content of phytic acid and phosphorus in soybeans. Agric Chem Biotechnol 39: 32-38
  31. Lestienne I, Icard-Verniere C, Mouquet C, Picq C, Treche S. 2005. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chem 89: 421-425 https://doi.org/10.1016/j.foodchem.2004.03.040

Cited by

  1. Quality Characteristics and Mineral, Oxalate and Phytate Contents of Tofu Manufactured by Recommended Soybean Cultivars in Korea vol.39, pp.7, 2010, https://doi.org/10.3746/jkfn.2010.39.7.986
  2. Quality Characteristics and Mineral, Oxalate and Phytate Contents of Soymilk Manufactured by Recommended Soybean Cultivars in Korea vol.39, pp.8, 2010, https://doi.org/10.3746/jkfn.2010.39.8.1149
  3. Mineral Contents in Soybeans with Different Cooking Methods vol.28, pp.4, 2017, https://doi.org/10.7856/kjcls.2017.28.4.525
  4. Comparison of the Nutritional Compositions of hybrid Soybean between β-carotene Enhanced Transgenic Soybean and wild Soybean vol.32, pp.4, 2009, https://doi.org/10.12719/ksia.2020.32.4.339