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아기들의 영양공급원으로서 대두 유아식의 적합성과 유용성
손헌수,이윤심,신해철,성효실 한국콩연구회 2001 韓國콩硏究會誌 Vol.18 No.2
Soybean has been cultivated and consumed in Asia for a long time. Because soy cultivation has a long history in Asian countries, soy products-tofu, soymilk, and soy infant formula-are staples in most Asian families. In USA, the first use of soy formula feeding was in 1909. In 1929, Hill and Stuart recommended soy formula for infants with allergy to cow milk-based protein. Since then, the use of soy formula in USA has steadily increased, approximately 20-25% of formula fed infants in 1998. American Academy of Pediatrics recommended that soy formula is safe and effetive alternatives to provide appropriate nutrition for normal growth and development. It means that soy formula is adequate and/or equivalent to cow milk-based formula in nutrition feeding for normal infants. Also, soy formula has advantage over cow milk-based formula. Because soy formula are lactose-free, they are appropriate for use in infants with galactosemia and lactose intolerance. For infants with acute diarrhea, soy formula can reduce duration of liquid stools. For most infants with documented IgE-mediated allergy to cow milk protein, soy formula feeding do well.
질환의 예방과 치료에서 대두의 생리적 기능에 대한 최근의 연구
손헌수,정형근,이윤심,신해철 한국콩연구회 2000 韓國콩硏究會誌 Vol.17 No.1
For long time, soybean has been used as important food in Orient because of high protein content and quality. Recently, many studies have shown incidence rate of degenerative chronic diseases -cancer, atherosclerosis, osteoporosis- is higher in the Western people who consumed more animal foods compared to Asian. It has been known that the reduction of Cancer, cardiovascular disease, and osteoporosis is associated with the diet rich in soybean products. Soybean include many kinds of anti-disease components, such as isoflavone, protein, trypsin inhibitor, phytic acid, and saponin. Isoflavone is similar in structure to estrogen and has estrogenic and anti-estrogenic activity. Genistein, which inhibits protein tyrosine kinase, angiogenisis and DNA topoisomerase, has potent anti-cancer activity. Antioxidant activity of isoflavone prevent the oxidation of LDL-cholesterol, as a result, lower the risks of cardiovascular disease. The estrogenicity of isoflavone similar in structure to ipriflavone of osteoporosis drug has been shown to be quiet beneficial to bone health. Soy protein equivalent in nutrition quality to cow milk protein not only have hypocholesterolemic effect, approved by FDA bat also prevent bone calcium from excreting through kidney. Some scientists are studying anti-cancer function of phytic acid and trypsin inhibitor.
손헌수,정형근,이윤심,신해철 한국콩연구회 2000 韓國콩硏究會誌 Vol.17 No.2
Soybean has been consumed in South Asia as a variety of traditional soyfood products. Epidemiologic evidence suggests that high intake of soy foods may protect against breast, prostate, colon cancer, atherosclerosis and osteoporosis. Based on many experimental studies, Food Drug Administration(FDA) authorized a health claim related to soy protein consumption. Diet low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. But recently, Doerge and Sheehan concern that while isoflavones which have effects similar to the female hormones estrogen may help to prevent a range of condition including high cholesterol, they also lead to health problems in animals including alteration in sexual development of fetus, induction of thyroid disorders, increase of breast cancer and brain aging in elderly men. The FDA said the concerns were not supported by conclusive scientific research. While chemicals in soy do exert hormonal effects, the impact is $quot;very limited$quot; and much lower than that of natural or synthetic estrogens. We discuss the beneficial effects or adverse effects of isoflavones.
분리 대두 단백을 이용한 영양음료의 특성과 그의 이용 방안
손헌수,최은정,조경환 한국콩연구회 1990 韓國콩硏究會誌 Vol.7 No.2
As the result of the rapid development of industry and economy, social structure is becoming complex and our dietary pattern is being westernized. Accordingly, intake of carbohyd-rated have decreased while that of animal protein and lipid have increased. These changes in dietary pattern lead to increase in cerebral blood vessel disease and cardiovascular disease caused by imbalancing animal food intake. As the result, vegetable protein, such as soy protein, is of growing interest as soy protein have an excellent nutritive value and function. However beany flavor, texture and heat instability limited its wider usage. We tried to overcome these defects of soy protein, and developed completely balanced liquid nutritional product. This product provides the balance of nutrients with caloric distribution of protein(25%) : fat(20%) : carbohydrate(55%), and the ratio of animal protein(sodium caseinate) and soy protein(isolated soy protein) is 6 : 4 according to the recommendation of FAO, and is enriched to the appropriate levels of minerals and vitamins.