SOYBEAN AND HEALTH Edited by Hany A. El-Shemy Soybean and Health Edited by Hany A. El-Shemy Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2011 InTech All chapters are Open Access articles distributed under the Creative Commons Non Commercial Share Alike Attribution 3.0 license, which permits to copy, distribute, transmit, and adapt the work in any medium, so long as the original work is properly cited. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published articles. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Petra Nenadic Technical Editor Teodora Smiljanic Cover Designer Jan Hyrat Image Copyright FLariviere, 2011. Used under license from Shutterstock.com First published August, 2011 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from [email protected] Soybean and Health, Edited by Hany A. El-Shemy p. cm. ISBN 978-953-307-535-8 free online editions of InTech Books and Journals can be found at www.intechopen.com Contents Preface IX Chapter 1 Soybean Products Consumption in the Prevention of Cardiovascular Diseases 1 Iván Palomo, Luis Guzmán, Elba Leiva, Verónica Mujica, Gilda Carrasco, Nora Morgado and Daniel R. González Chapter 2 Fermented Soybean Products and Their Bioactive Compounds 21 Hye Jeong Yang, Sunmin Park, Valeriy Pak, Kyung Rhan Chung and Dae Young Kwon Chapter 3 Effects of Soya Oil upon the Metabolic Syndrome of ω3-Depleted Rats 59 Willy J. Malaisse and Yvon A. Carpentier Chapter 4 The Effect of Flavonoids in Soybean Products in Lymphocytes from IBD and Colon Cancer Patients After Treatment with Food Mutagens and Hydrogen Peroxide 79 Mojgan Najafzadeh, Malgorzata Kurzawa-Zegota, Adolf Baumgartner, P. Dominic Reynolds, Justin B. Davies and Diana Anderson Chapter 5 Effects of Dietary Soybean Trypsin Inhibitors on Detection of Resistance to Pyrethroid and Spinosad Insecticides in Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) 103 Robin V. Gunning and Graham D. Moores Chapter 6 Conjugated Linoleic Acid: A Milk Fatty Acid with Unique Health Benefit Properties 111 Kathirvelan Chinnadurai and Amrish Tyagi VI Contents Chapter 7 Lunasin, a Cancer Preventive Seed Peptide 145 Blanca Hernández-Ledesma, Chia-Chien Hsieh, Vermont Dia, Elvira González de Mejia and Ben O. de Lumen Chapter 8 Insights into the Pharmacological Effects of Soy Isoflavones on Catecholamine System 167 Nobuyuki Yanagihara, Yumiko Toyohira, Minhui Liu, Susumu Ueno, Masato Tsutsui and Han Zhang Chapter 9 Occurrence of Biogenic Amines in Soybean Food Products 181 Shruti Shukla, Jong-Kyu Kim and Myunghee Kim Chapter 10 Biologically Active Molecules from Soybeans 207 Michio Kurosu Chapter 11 From Soybean Phytosterols to Steroid Hormones 231 Feng-Qing Wang, Kang Yao and Dong-Zhi Wei Chapter 12 Genistein Derivatization – From a Dietary Supplement to a Pharmaceutical Agent 253 Aleksandra Rusin and Zdzisław Krawczyk Chapter 13 Soybean Oil: Production Process, Benefits and Uses in Pharmaceutical Dosage Form 283 H. Yesim Karasulu, Ercüment Karasulu, Mevlüt Büyükhelvacıgil, Mustafa Yıldız, Ahmet Ertugrul, Kadir Büyükhelvacıgil, Zeliha Ustün and Nilay Gazel Chapter 14 Beneficial Effects of Bioactive Peptides Derived from Soybean on Human Health and Their Production by Genetic Engineering 311 Chin Feng Liu and Tzu Ming Pan Chapter 15 Soy Isoflavones as Bioactive Ingredients of Functional Foods 329 Lutz Mariane Chapter 16 Soybean Oil: How Good or How Bad in Comparison with Other Dietary Oils in the Context of Colon Cancer 361 Tatiana Fiche Salles Teixeira, Ana Paula Boroni Moreira, Damiana Diniz Rosa and Maria do Carmo Gouveia Peluzio Chapter 17 Anti-Diarrhoeal Aspects of Fermented Soya Beans 383 P.J. Roubos-van den Hil and M.J.R. Nout Contents VII Chapter 18 Antioxidant and Hypocholesterolemic Effects of Soy Foods and Cardiovascular Disease 407 Eugene A. Borodin, Iraida G. Menshikova, Vladimir A. Dorovskikh, Natalya A. Feoktistova, Mikhail A. Shtarberg, Tatyana V. Aksenova, Takashi Yamamoto, Kiyoharu Takamatsu, Hiroyuki Mori and Shigeru Yamamoto Chapter 19 Important Minor Soybens Proteins: Soybean Allergens and Enzymes Inhibitors 425 Lenka Vorlová Chapter 20 Soybean Allergens: Presence, Detection and Methods for Mitigation 433 Weihua Wade Yang, Elvira Gonzalez de Mejia, Huanyu Zheng and Youngsoo Lee Chapter 21 Nutritional and Bioactive Compounds of Soybean: Benefits on Human Health 465 Hércia Stampini Duarte Martino, Leandro de Morais Cardoso, Sônia Machado Rocha Ribeiro, Maria Inês de Souza Dantas, Newton Deniz Piovesan and Elvira De Mejía Chapter 22 Polyamines - The Principal Candidate Substance of Soybean-Induced Health 489 Kuniyasu Soda Preface Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soyfoods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean. Hany A. El-Shemy, Ph.D. Professor, Director of Biotechnology Labs, FARP, Biochemistry and Molecular Biology, Biochemistry Department, Faculty of Agriculture, Cairo University Egypt 1 Soybean Products Consumption in the Prevention of Cardiovascular Diseases Iván Palomo1, Luis Guzmán1, Elba Leiva1, Verónica Mujica2, Gilda Carrasco3, Nora Morgado4 and Daniel R. González5 1Departamento de Bioquímica Clínica e Inmunología, Facultad de Ciencias de la Salud, Universidad de Talca, , 2Escuela de Medicina, Universidad de Talca, 3Facultad de Ciencias Agrarias, Universidad de Talca, 4Universidad de Los Andes, Santiago, 5Departamento de Ciencias Basicas Biomedicas, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile 1. Introduction Soybean is a leguminous plant native to eastern Asia (Liu et al. 2008). Soybean is cultivated worldwide, with the U.S. being responsible for more than 50% of the world's production of this important food. Soybean grains are rich in protein content (see aminoacids composition, Table 1); therefore constitute a useful source of food. It is consumed as cooked beans, soy sauce, soy milk and tofu (soybean curd). Also, a vegetable oil is obtained from soybeans, rich in polyunsaturated fatty acids. This legume is also a good source of several phytochemicals such as isoflavones and lignans, molecules with antioxidant properties that, among other effects, might help to fight and prevent several pathologies. For these reasons, these compounds have been intensively studied at basic and at the clinical level. Soybean consumption benefits, especially in the cardiovascular system, have been related to its important protein content, high levels of essential fatty acids, vitamins and minerals. Nevertheless, there has been controversy as to the extent to which soybean is a health- promoting food. We address some aspects of these issues in this chapter. 2. Agronomic characteristics of soybean plants Soybean (Glycine max L. Merr., subfamily Papilionoidae) is an annual plant that measures up to 1.5 m tall, with pubescent leaves and pods. The stems are erect and rigid. The root system has as main root which can reach a meter deep, the average being between 40 and 50 centimeters. In its primary and secondary roots, are located a variable number of nodes. One of the characteristic of the root system development is its sensitivity to variations in the supply and distribution of inorganic nutrients in the soil (Forde & Lorenzo 2001). Soy leaves are alternate, compound (trifoliate), with the exception of the basal leaves, which are simple. The leaflets have an oval - lanceolate with a green color turning yellow, at maturity stage. Soybean flowers are found in variable number of axillary racemes as 2 Soybean and Health inflorescences with white or purple colors, depending on the variety. Fruits of soy are pods dehiscent on both sutures (Sánchez A et al. 2004). The pods reach two to three inches in length. Each fruit has three to four seeds, yellow, but there are usually black, green and brown seeds, depending on the variety (Nadal S et al. 2004). The phenologic stages of soybean were described by Ferh and colleagues (Fehr et al. 1971). This scale includes the growth stages of soybean (Table 2). The numbering of the vegetative state is determined by the count of existing nodes on the main stem. Above that, usually there are fully developed leaves. A leaf is already fully developed when the edges of the leaflets of the blade located immediately above are not touching. The reproductive stages are based on flowering, growth of pods and seeds and plant maturity. Amino acid g/16 g Nitrogen Isoleucine 4.54 Leucine 7.78 Lysine 6.38 Methionine 1.26 Cysteine 1.33 Phenylalanine 4.94 Tyrosine 3.14 Threonine 3.86 Tryptophan 1.28 Valine 4.80 Arginine 7.23 Histidine 2.53 Alanine 4.26 Aspartic acid 11.70 Glutamic acid 18.70 Glycine 4.18 Proline 5.49 Serine 5.12 Table 1. Amino acid composition of soybeans seeds. Source: Adapted by authors from FAO (1970) and FAO/WHO (1973). Soybean is a spring-summer crop with a growing period fluctuating between three and seven months.