Substance containing health-promoting component and process for

Details Substance containing health-promoting component and process for Substance containing health-promoting component and process for

1998-03-27

2000-04-04

Page, Thurman K.

Drug, bio-affecting and body treating compositions

Preparations characterized by special physical form

Food or edible as carrier for pharmaceutical

426 46, 4241951, 424400, A23L 120, A23K 100, A01N 6500

Patent

active

060458194

DESCRIPTION:

BRIEF SUMMARY
TECHNICAL FIELD

The present invention relates to a product containing a healthful or salutary component and a process for preparing the same. In particular, the product of the present invention is prepared from a pulse crop as a starting material. The term "pulse crop" used herein means leguminous crops such as soybean, defatted products and hycopotyls thereof, soy protein extracts, soy protein isolates and so forth, and the term "product" means products as such (plain products) which are made from a pulse crop as a starting material, applied products containing the plain product as an ingredient, for example, foods, livestock feeds and aquacultural feeds, cosmetics, diets of pets, and precursory products for pharmaceutical preparations.


BACKGROUND ART

In general, soybean which is one of the pulse crops contains isoflavone compounds including daidzin, daidzein, genistin and genistein.
The isoflavone compounds are represented by the following formula and Denotative Table. ##STR1##


______________________________________ Denotative Table R1 R2 ______________________________________ daidzin H glucose daidzein H H genistin OH glucose genistein OH H ______________________________________
Of these isoflavone compounds, daidzein is an aglycone of daidzin having its glucose as a glycosidic saccharide hydrolytically separated therefrom, and genistein ia an aglycone of genistin having its glucose as a glycosidic saccharide hydrolytically separated therefrom. With respect to the isoflavone compounds, contents thereof and percentages between daidzin and daidzein and between genistin and genistein in a defatted soybean are shown in the following Table 1.


TABLE 1 ______________________________________ daidzin daidzein genistin genistein ______________________________________ defatted soybean 100 3.2 180 4.2 (96.9%) (3.1%) (97.7%) (2.3%) ______________________________________ (unit: mg/100 g)
It is understood from Table 1 that, in soybean, daidzin and genistin are contained in large amounts while daidzein and genistein which are aglycones thereof are contained in smaller amounts.
On the other hand, it has been reported that a glycosidic saccharide is hydrolyzed from an isoflavone compound contained in soybean to form an aglycone in the course of soy sauce or miso (fermented soybean paste) preparation [see Kihara, K.: Journal of Japan Soy Sauce Research Institute (for SHO-KEN), 16, 5, 190(1990)].
According to this report, although hydrolysis of a glycosidic saccharide proceeds to some extent by cooking of a defatted soybean or in a koji preparation step (seigiku step), most of the saccharide has already hydrolytically been separated in soy sauce cake or a soybean miso. However, since these are highly salinized, it should be avoided to ingest these in large amounts. Accordingly, it is difficult to employ any of processes for preparing these as a process for preparing a food from a pulse crop as a starting material.
In soybeans soyasaponins occur. For example, in a defatted soybeans soyasaponins occur in an amount of 500 to 700 mg/100 g. It has been reported that soyasaponins consist of 5 varieties of saponins, i. e., soya saponin I, soya saponin II, soya saponin III, soya saponin A1 and soya saponin A2 in the form of a mixture [see Kitagawa et al.: YAKUGAKU ZASSHI, 104, 2, 162-168(1984)]. Each of these has glucuronic acid as a glycosidic saccharides and the aglycone which is such a compound that the glycosidic saccharide is removed therefrom includes two varieties of soyasapogenol A and soyasapogenol B. In general, however, the aglycone is present as soyasapogenol B. In a commercially available soybean miso, however, neither soyasapogenol A nor soyasapogenol B was detected.
Further, many reports have been made on pharmacological activities of various constituents contained in pulse crops.
For example, a Pueraria lobata OHWI (kudzu) which is one of legume has been used for a long time as a material for an infusion of Pueraria root (Puerariae Radix) as a herb me

REFERENCES:
patent: 4557927 (1985-12-01), Miyake et al.
patent: 5141746 (1992-08-01), Fleury et al.
patent: 5320949 (1994-06-01), Shen
patent: 5554519 (1996-09-01), Weber et al.
patent: 5679806 (1997-10-01), Zheng et al.
patent: 5789581 (1998-08-01), Matsuura et al.
patent: 5885632 (1999-03-01), Takebe et al.

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