KR20210075690A - Method for increasing transform of isoflavone and soyasaponin in soybean and soybean germ using glycolytic enzyme - Google Patents

Abstract

The present invention provides a method for promoting non-glycosylation conversion of isoflavones and soya saponins by treating soybeans and soybean embryos with glycolytic enzymes, and more specifically, relates to a method for promoting non-glycosylation conversion of isoflavones and soya saponins, including a step of treating soybeans and soybean embryos with glycolytic enzymes, soybeans and soybean embryos with promoted non-glycosylation conversion of isoflavones and soya saponins through the method, and a food composition and a feed composition including the soybeans and the soybean embryos. When the soybeans and the soybean embryos treated with glycolytic enzymes are treated by the method of the present invention, non-glycosylation conversion of isoflavones or soya saponins can be promoted.

Description

Method for increasing non-glycosylation conversion of isoflavone and soya saponin of soybean and soybean embryo using glycolytic enzyme {Method for increasing transform of isoflavone and soyasaponin in soybean and soybean germ using glycolytic enzyme}

The present invention provides a method for enhancing non-glycosylation conversion of isoflavones and soya saponins by treating soybean and soybean embryos with glycolytic enzyme, and more specifically, it comprises the step of treating soybean and soybean embryos with glycolytic enzyme It relates to a method for enhancing aglycosylation conversion of isoflavones and soya saponins, soybeans and soybean embryos in which non-glycosylation conversion of isoflavones and soya saponins is enhanced through the method, and a food composition and feed composition comprising the soybean and soybean embryos .

Isoflavone is a kind of natural compound present in plants such as legumes and arrowroot, and has a structure similar to estrogen, a kind of female hormone, and is known to have a similar physiological action. Isoflavones are a group of compounds having a molecular formula of C15H10O2, and include genistein, daidzein, glycitein, and their glucose glycosides, and furthermore, acetylation, malonyl ), etc., are known to exist in a natural state of 12 types, and mainly exist in the form of glycosides bound to sugar. Functions such as anticancer effect, osteoporosis prevention, chronic disease prevention and antioxidant effect of isoflavones have been reported through numerous studies.

In addition, soyasaponin (Soyasaponin) aglycone (aglycone) soyasapogenol A, B, E and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4Hpyran-4-one) and attached to them It is classified in various ways by party. In general, soya saponins group A is Aa, Ab, Ad, Ae, Af, and group B is αg, βg, βa, γg, γa with DDMP and Ba, Bb, Bb', Bc without DDMP E Groups are divided into Bd and Be, but they are named slightly differently depending on scholars. Soya saponin is attracting a lot of attention as various physiological activities such as antioxidant activity, anti-viral, hepatotoxic substance removal, anti-tumor activity, and immune-enhancing effect, including reducing blood cholesterol, have been revealed.

On the other hand, most isoflavones in soybeans exist in the form of glycosides such as isoflavones Daidzin, Genistin, and Glycitin. It is not absorbed directly by the body. Isoflavones of glycoside-type soybeans can be absorbed after being hydrolyzed by enzymes secreted by microorganisms present in the large intestine, which has a disadvantage in that the absorption rate is low (US Patent No. 5,506,211). However, isoflavones in the form of non-glycosides from which sugars have been removed by fermentation or enzymatic reactions, such as Daidzein, Genistein, and Glycitein, can be used in the stomach and intestines without additional conversion by microorganisms in the body. Since it can be absorbed directly from the small intestine and its absorption rate is remarkably fast, non-glycoside isoflavones are preferred over glycoside isoflavones.

Accordingly, studies to convert glycoside isoflavones and soya saponins to non-glycoside forms are being extensively conducted.

As for the conventionally known process for converting soybean isoflavones in glycoside form into soybean isoflavones in a glycoside form, two methods are known: a chemical method and a method using microorganisms. However, the chemical method has limitations in that energy consumption is large, wastewater treatment is difficult, and a wide range of organic solvents cannot be used due to the limitation that the application target is food. In addition, the method of using microorganisms has problems such as the need to remove cells after fermentation of microorganisms, and there is a problem in that complicated microorganism fermentation equipment is additionally required. In addition, the above two methods have a problem in that a separate separation process using an expensive column is required to remove sugars that are inevitably generated as by-products.

As such, the process of obtaining non-glycoside isoflavones and soya saponins from soybean isoflavones and soya saponins in the existing glycoside form is very complicated and has a high cost limit. Therefore, there is a need for the development of a new process that is economical and streamlined to increase productivity in the form of non-glycoside.

Under this background, the present inventors intensively researched the method for converting soybean non-glycolysate isoflavones and soya saponins, and confirmed a method for increasing the non-glycoside conversion rate of isoflavones and soya saponins in soybean and soybean embryos by treating glycolytic enzymes By doing so, the present invention was completed.

One object of the present invention is to provide a method for promoting isoflavone and soya saponin non-glycosylation conversion comprising the step of treating soybean and soybean embryo with glycolytic enzyme.

Another object of the present invention is to provide soybean and soybean embryos with enhanced non-glycosylation conversion of isoflavones and soya saponins through the above method.

Another object of the present invention is to provide a food composition comprising the soybean and soybean germ.

Another object of the present invention is to provide a feed composition comprising the soybean and soybean embryo.

One embodiment of the present invention for achieving the above object provides a method for enhancing isoflavone and soya saponin non-glycosylation conversion comprising the step of treating soybean and soybean embryo with glycolytic enzyme.

More specifically, the glycolytic enzyme may be AMG 300L, Pectinex 100L, or Viscozyme, and the glycolytic enzyme treatment is performed with the glycolytic enzyme concentration of 0.05% to 5%. It may include a step, and the glycolytic enzyme treatment may include a step of treating for 6 hours to 48 hours, but is not limited thereto.

As used herein, the term “soybean” is a very important crop as a major source of protein and fat in our diet using grains as a staple food and vegetables as a side dish while conducting an agricultural life. The main components of soybean seeds are generally 40% protein, 20% fat, 35% carbohydrates, and 5% other components based on dry matter. In Korea, various soybean foods such as tofu, soybean paste, soy sauce, and cheonggukjang are consumed as a source of vegetable protein and fat. In addition, soybeans contain secondary metabolites with many physiological activities. In particular, isoflavones are phytoestrogens present in soybeans, which are known to help cancer, heart disease, osteoporosis, and menopausal diseases in women (Tham et al. al. 1998; Jacobsen et al. 1998; Messina 2000; Adlercreutz 2002), soya saponin is known to have physiological activities such as antioxidant activity, anti-viral, hepatotoxic substance removal, anti-tumor activity, and immune-enhancing effect including reducing blood cholesterol. have. In addition, as used herein, the term “bean embryo” refers to the “embryo” of “bean”, and “embryo” is also called “seed seed”, and as a young plant contained in the seed of a plant, when water and sunlight are supplied, the sprout It means to be born and to grow.

The above term, “isoflavone” competes with estrogen and binds to the estrogen receptor and acts as a competitive inhibitor or antagonist, and is used for cancer treatment, and has a cholesterol-reducing effect, cardiovascular disease, menopausal symptoms in women, menopausal symptoms, and osteoporosis. It is reported to be effective in aging, inflammation, and diabetes. So far, isoflavones present in soybeans are daidzin, glycitein, and genistein, and three types of glucosides (daidzin, glycitin, and genistin), three types of malonyl glucoside (6′-O-malonyl-7-O-daidzin, 6′-O-malonyl-7-O-glycitin and 6′-O-malonyl-7-O-genistin) and It is known to exist in the form of three types of acetyl glucoside (6'-O-acetyl-7-O-daidzin, 6'-O-acetyl-7-O-glycitin, and 6'-O-acetyl-7-Ogenistin). (Penalvo et al. 2004; Kim et al. 2005; Rostagno et al. 2004). Among these substances, as the results of higher absorption and bioavailability of the aglycone form were recently reported (Hutchins et al. 1995), a method of quantifying the total amount after conversion to the form used in the body, aglycone, has become common. (Listed in KFDA's Health Functional Foods Journal) In order to expect clinical or physiological effects of isoflavones through ingestion of soy foods, it is important to maintain a constant concentration of isoflavone metabolites in the blood by consuming soy foods on a daily basis.

The term, "soya saponin (soyasaponin)" is a soya saponin, a saponin of soybeans, and shows a complex and diverse molecular structure based on the aglycone structure. Specifically, soya saponin is largely by soyasapogenol A (soyasapogenol A) represented by the following formula (1), soyasapogenol B (soyasapogenol B) represented by the following formula (2), and soyasapogenol E (soyasapogenol E) represented by the following formula (3) It is divided into group A soya saponin, group B soya saponin, and group E soya saponin. Group A soya saponin is a bisdesmoside saponin in which a sugar chain is attached to both positions C-3 and C-22, and group B soya saponin and E soya saponin are at C-3 position. It is a monodesmoside saponin with a sugar chain attached to only one site. In addition, group B soya saponins are again divided into those with DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) attached to the C-22 position and those without, Soya saponins to which DDMP is attached are sometimes classified as DDMP group soya saponins separately from group B soya saponins.

In addition, soya saponin compounds corresponding to group A soya saponins are classified into soya saponins Aa, Ab, Ad, Ae, Af, etc. or classified as A1 to A6 depending on the scholar. In addition, soya saponin compounds corresponding to group B soya saponins to which DDMP is not attached are classified as soya saponins Ba, Bb, Bb', Bc, etc. The nomenclature is also expressed slightly differently.

As used herein, the term "glycolytic enzyme" refers to an enzyme that catalyzes the corresponding reaction. In the present invention, the glycolytic enzyme may be AMG 300L, Pectinex 100L, or Viscozyme, but is not limited thereto.

As used herein, the term "aglycone," refers to a form in which sugars are removed from glycosides.

As used herein, the term “glycoside” refers to a compound having a complex component in which glucose and other sugars and organic compounds having hydroxyl groups such as alcohol and phenol are combined. Carbohydrate derivative O-glycoside substituted with another group is a carbohydrate ester having an alkoxy group at the anomeric carbon.

In one embodiment of the present invention, by treating soybeans with glycolytic enzymes AMG 300L, Pectinex 100L, and Viscozyme, it was confirmed that the non-glycosylation conversion rate of isoflavones and soya saponins increased as the concentration increased, and the treatment time was adjusted Thus, it was confirmed that the 24-hour treatment was the best.

Another aspect of the present invention for achieving the above object is to provide a soybean and soybean embryo with enhanced non-glycosylation conversion of isoflavones and soya saponins through the above method.

The terms “isoflavone”, “soya saponin”, “non-glycosylated”, “soy” and “bean embryo” are as described above.

Another aspect of the present invention for achieving the above object provides a food composition comprising the soybean and soybean germ.

The terms, “soybean” and “bean embryo” are the same as described above.

As used herein, the term "food" refers to meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages , vitamin complexes, health functional foods, etc. include all foods in the usual sense, and as long as it can contain gold or yellow white of the present invention, it is not limited thereto.

As used herein, the term "health functional food" means a food manufactured and processed using raw materials or ingredients useful for the human body according to Act No. 6727 of the Health Functional Food Act, and 'functionality' refers to the structure of the human body. and regulating nutrients for function or obtaining useful effects for health applications such as physiological action. On the other hand, health food means food that has an active health maintenance or promotion effect compared to general food, and health supplement means food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and health supplement food can be mixed.

The food of the present invention can be prepared by a method commonly used in the art, and at the time of manufacture, it can be prepared by adding raw materials and components commonly added in the art. Specifically, the food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited and any carrier commonly used in the art may be used. In addition, the food composition contains food additives such as preservatives, disinfectants, antioxidants, colorants, coloring agents, bleaching agents, seasonings, sweeteners, flavoring agents, expanding agents, strengthening agents, emulsifiers, thickeners, filming agents, gum base agent, foam inhibitor, solvent, improving agent may include The additive may be selected according to the type of food and used in an appropriate amount.

Another aspect of the present invention for achieving the above object provides a feed composition comprising the soybean and soybean embryo.

The terms, “soybean” and “bean embryo” are the same as described above.

As used herein, the term "feed" means any natural or artificial diet, meal, etc., or a component of said meal, intended for or suitable for eating, ingestion, and digestion by an animal.

The type of feed is not particularly limited, and feed commonly used in the art may be used. Non-limiting examples of the feed include plant feeds such as grains, root fruits, food processing by-products, algae, fibers, pharmaceutical by-products, oils and fats, starches, gourds or grain by-products; and animal feeds such as proteins, inorganic materials, oils and fats, minerals, oils and fats, single cell proteins, zooplankton or food. These may be used alone or in mixture of two or more.

When soybean and soybean embryos treated with glycolytic enzymes are treated by the method of the present invention, non-glycosylation conversion of isoflavones or soya saponins can be enhanced.

1 is a graph showing changes in soya saponin glycosides according to pectinex treatment concentration and treatment time.
2 is a graph showing changes in soya saponin glycosides according to viscozyme treatment concentration and treatment time.

Hereinafter, the present invention will be described in more detail through the following examples. However, these Examples are for illustrative purposes of the present invention, and the scope of the present invention is not limited only to these Examples.

Example 1: Aglycolysis by glycolytic enzyme treatment

The soybean embryo of the present invention was purchased from Jeongfood Co., Ltd., and the glycolytic enzymes used were AMG 300L, Pectinex 100L, and Viscozyme.

More specifically, the three enzymes were reacted at 30° C. for 24 hours at a concentration of 0.05, 0.5, and 5%, respectively, and then centrifuged at 4,000 rpm for 10 minutes to collect and analyze the supernatant. did.

Conversion of non-glycoside (%) = (daidzein + glycitein + genistein content) / total isoflavone content × 100

Example 2: Isoflavone Analysis and Quantification

The isoflavone content in the fermented soybean germ extract powder was analyzed by modifying the method of Tsangalis.

Specifically, changes in isoflavone non-glycosylation according to the type and amount of glycolytic enzyme added and time were analyzed. More specifically, in order to extract isoflavones from lyophilized fermented soybean germ powder, the sample was stirred with hexane 20 times the weight of the sample at room temperature for 2 hours, centrifuged at 14,000 rpm for 10 minutes, and then the supernatant was removed and dried in a hood. The same amount of MeOH as hexane was added, followed by ultrasonic extraction for 1 hour, followed by centrifugation to recover the supernatant. The recovered supernatant was filtered with a 0.2 um PTFE syringe filter (Thermo Scientific, Rockwood, Germany) and analyzed with a UHPLC analysis system (Waters, Milford, MA, USA). A HALO C18 column (Advanced Marerials Thechnology, Inc. Wilmington, DE, USA, 2.1×100 mm, 2.7 μm) was used as the column, and as a mobile phase, distilled water containing 0.1% acetic acid (HPLC grade, solvent A) and 0.1% Acetonitrile (HPLC grade, solvent B) containing acetic acid was used. The flow rate was 0.3 mL/min, mobile phase conditions were 0 min, 10% B; 2 min, 30% B; 27-27.5 min, 50% B; and quantified with a UV detector (254 nm). At this time, the column temperature was 35°C, the injection amount was 2 μL, and the chromatogram data were analyzed using Empower personal software (Waters).

SE-R (mg/g) AMG 300L Pectinex 100L Viscozyme 0% 0.5% 5% 0% 0.5% 5% 0% 0.5% 5% Daidzin 0.07 0.07 0.11 0.07 0.03 0.00 0.08 0.09 0.02 Glycitin 0.16 0.20 0.18 0.17 0.27 0.39 0.19 0.19 0.20 Genistin 0.09 0.09 0.15 0.11 0.07 0.04 0.11 0.14 0.07 Malonyl-daidzin 1.24 1.36 1.38 1.20 0.45 0.09 1.22 1.41 0.13 Malonyl-glycitin 1.16 1.30 1.32 1.16 0.88 0.17 1.16 1.22 0.32 Acetyl-daidzin 0.00 0.02 0.00 0.00 0.00 0.00 0.00 0.00 0.00 malonyl-genistin 0.69 0.75 0.79 0.68 0.40 0.00 0.68 0.82 0.17 Acetyl-glycitin 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Daidzein 2.42 2.29 2.38 2.22 3.89 4.31 2.42 2.75 4.80 Glycitein 3.89 3.78 3.88 3.58 4.62 5.85 3.95 4.83 6.30 Acetyl-genistin 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Genistein 0.71 0.68 0.70 0.69 1.06 1.33 0.72 0.82 1.48 Total 10.4 10.5 10.9 9.9 11.7 12.2 10.5 12.3 13.5 Aglycon (%) 67.4 64.0 63.9 65.6 82.0 94.3 67.2 68.5 93.3

As a result, as shown in Table 1, as the amount of glycolytic enzyme added increased, the conversion rate of non-glycoside increased, and AMG 300L showed the lowest conversion rate. When Pectinex 100L 5% and Viscozyme 5% were added, it was confirmed that the conversion rate was over 90%.

Through this, it was confirmed that the conversion rate of isoflavone non-glycosides of soybean and soybean embryos was enhanced when the glycolytic enzyme was treated.

In addition, the isoflavone non-glycosylation conversion rate according to the treatment time of Pectinex 100L 5% and Viscozyme 5%, which showed a conversion rate of 90% or more, was analyzed.

SE (mg/g) Pectinex 5% Viscozyme 5% 0H 6H 12H 24H 36H 48H 0H 6H 12H 24H 36H 48H Daidzin 0.93 0.08 0.00 0.00 0.00 0.00 0.93 0.21 0.07 0.00 0.00 0.00 Glycitin 3.42 0.75 0.48 0.20 0.20 0.13 3.42 0.61 0.29 0.10 0.08 0.10 Genistin 0.79 0.21 0.06 0.05 0.02 0.03 0.79 0.25 0.14 0.07 0.05 0.05 Malonyl-daidzin 4.14 0.39 0.10 0.09 0.00 0.00 4.14 1.45 0.59 0.13 0.09 0.09 Malonyl-glycitin 3.61 1.03 0.29 0.18 0.14 0.15 3.61 1.92 1.16 0.29 0.20 0.21 Acetyl-daidzin 0.04 0.00 0.00 0.00 0.00 0.00 0.04 0.00 0.00 0.00 0.00 0.00 malonyl-genistin 1.87 0.37 0.10 0.00 0.00 0.00 1.87 0.87 0.47 0.16 0.00 0.10 Acetyl-glycitin 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Daidzein 0.47 3.35 3.34 3.55 3.61 3.29 0.47 1.78 2.16 3.01 3.45 3.13 Gylcitein 0.28 3.34 3.53 3.95 3.59 3.23 0.28 2.13 2.77 3.37 3.93 3.73 Acetyl-genistin 0.05 0.00 0.00 0.00 0.00 0.00 0.05 0.00 0.00 0.00 0.00 0.00 Genistein 0.13 0.90 1.02 1.09 0.99 0.97 0.13 0.45 0.58 0.91 1.06 0.94 Total 15.7 10.4 8.9 9.1 8.6 7.8 15.7 9.7 8.2 8.0 8.9 8.4 Aglycon (%) 5.6 72.7 88.5 94.3 95.8 96.1 5.6 45.2 66.9 90.7 95.3 93.3

As a result, as can be seen in Table 2, in the case of Pectinex 100L 5%, non-glycosylated conversion increased as the reaction time increased up to 24 hours, and non-glycosylated conversion increased with Viscozyme 5% until 24 hours, and more also increased slightly.

Through this, it was confirmed that the suitable treatment time of Pectinex 100L 5% and Viscozyme 5% was 24 hours.

Example 3: Soya saponin analysis and quantification

Soya saponin changes in soybean embryos according to Pectinex treatment and Viscozyme treatment were analyzed. Specifically, changes according to the Pectinex and Viscozyme treatment contents ( FIGS. 1 to 2 ) and changes with time (Tables 3 to 4) were confirmed. More specifically, in order to analyze soya saponin, the freeze-dried fermented soybean germ powder sample was extracted in the same way as the isoflavone analysis sample pre-treatment method, and filtered with a 0.2 um PTFE syringe filter using a UHPLC-CAD analysis system (Dionex Ultimate 3000, Thermo Scientific). An Acclaim™ RSLC Polar Advantage II (2.7 μm, 120 Å, 2.1 × 150 mm) column was used for the column, and distilled water (HPLC grade, solvent A) containing 0.1% acetic acid and 0.1% acetic acid were used as mobile phases. Acetonitrile (HPLC grade, solvent B) was used. The flow rate was 0.5 mL/min and the mobile phase conditions were: 0 min 20% B, 1-3 min, 30% B; 5 min, 45% B; 35-40 min, 90% B, the column temperature was 40 °C, the injection volume was 1.3 μL, and the initial conditions were maintained for 9.9 minutes before sample injection.

Soyasaponin (mg/g) Soy Germ 6 hours 12 hours 24 hours 36 hours 48 hours I (Bb) 0.73±0.14 1.79±0.51 3.66±2.01 5.63±1.23 6.27±0.22 7.94±0.45 II (Bc) 0.00±0.00 0.03±0.06 0.00±0.00 0.00±0.00 0.06±0.11 0.07±0.12 III (Bb') 0.00±0.00 0.03±0.06 0.24±0.33 0.25±0.33 0.27±0.29 0.32±0.34 IV (Bc') 0.27±0.03 0.10±0.17 0.09±0.15 0.52±0.52 0.11±0.10 0.18±0.16 V (Ba) 0.41±0.03 0.98±0.28 1.98±1.33 3.03±0.96 3.37±0.26 4.34±0.58 Total 1.41±0.18 2.93±1.04 5.97±3.61 9.43±2.21 10.09±0.63 12.85±1.16

Soyasaponin (mg/g) Soy Germ 6 hours 12 hours 24 hours 36 hours 48 hours I (Bb) 0.73±0.14 4.22±1.99 4.41±1.97 5.45±1.62 6.37±1.17 6.84±0.06 II (Bc) 0.00±0.00 0.19±0.32 0.00±0.00 0.00±0.00 0.00±0.00 0.06±0.10 III (Bb') 0.00±0.00 0.33±0.27 0.28±0.06 0.54±0.14 1.49±0.53 1.45±0.40 IV (Bc') 0.27±0.03 0.23±0.21 0.18±0.15 0.16±0.14 0.06±0.10 0.16±0.14 V (Ba) 0.41±0.03 2.35±1.51 2.52±1.55 3.36±1.35 4.26±1.07 4.19±0.55 Total 1.41±0.18 7.31±3.90 7.38±3.42 9.51±2.98 12.17±2.72 12.69±0.80

As a result, as can be seen in FIGS. 1 and 2 , when pectinex enzyme was treated, the content of total soya saponin B group increased sharply, total soya saponin Ab decreased, and the enzyme treatment concentration was 5% rather than 0.5%. It was confirmed that the amount of change was further increased. In addition, even when the viscozyme enzyme was treated, the content of the total soya saponin B group increased sharply, the total soya saponin Ab content decreased, and it was confirmed that the amount of change was further increased when treated with a concentration of 5% rather than a concentration of 0.5%. .

In addition, as can be seen in Tables 3 and 4, when 0.5% pectinex enzyme was treated, I (Bb) and V (Ba) contents in soya saponin B group were significantly increased, and when 0.5% viscozyme enzyme was treated, I ( Bb) and V (Ba) contents were significantly increased, and unlike pectinex, III (Bb') contents were also significantly increased.

Through this, when Pectinex and Viscozyme enzymes were treated, the content of soya saponin B group among soya saponins in soybean and soybean embryos increased, and it was confirmed that the substances increased in soya saponin B according to the enzyme to be treated were different.

Example 4: Non-glycosylation by treatment by glycolytic enzyme mixing ratio

Changes in isoflavones and soya saponins of soybean embryos according to the mixing ratio of Pectinex and Viscozyme were analyzed.

The experimental method was carried out in the same manner as above.

As a result, as can be seen in Tables 5 to 6, it was confirmed that Viscozyme: Pectinex = 4 : 1 was the condition in which the isoflavone and soya saponin group B had the highest conversion rate to a non-glycoside together.

Through this, it was confirmed that the most suitable mixing ratio of Viscozyme and Pectinex was 4 : 1 when converting isoflavone and soya saponin to non-glycoside at the same time.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.

Claims (7)

A method for promoting conversion of isoflavones and soya saponins non-glycosylated, comprising the step of treating soybean or soybean embryo with glycolytic enzyme.
The method of claim 1, wherein the glycolytic enzyme is at least one selected from the group consisting of AMG 300L, Pectinex 100L, and Viscozyme.
The method of claim 1, wherein the glycolytic enzyme treatment is performed at a concentration of the glycolytic enzyme in a range of 0.05% to 5%, isoflavones and soyasaponins non-glycosylated conversion enhancement method.
The method of claim 1, wherein the glycolytic enzyme treatment is performed for 6 hours to 48 hours.
A soybean or soybean embryo in which non-glycosylation conversion of isoflavones and soya saponins is enhanced through the method of any one of claims 1 to 4.
A food composition comprising the soybean or soybean embryo of claim 5.
A feed composition comprising the soybean or soybean embryo of claim 5.

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