Thursday, January 19, 2006

Soy's Secret Revealed

You may not be a huge fan of tofu now--but there may soon be good reason tobecome one. Scientists with the Agricultural Research Service (ARS) in NewOrleans, La., have uncovered what could be a healthier soybean, by tricking thelegume into churning out a new class of impressive, health-guarding compounds.

These phytochemicals, called glyceollins, aren’t new to soybeans--it’s just thatthey’re absent from the soy-based foods currently on the market. In 2001, ARS chemist Stephen Boué became interested in the elusive compoundswhen he and collaborators with the Tulane-Xavier Center for BioenvironmentalResearch in New Orleans discovered that glyceollins could block the growth ofhormone-dependent breast cancer cells in the laboratory.

Since his discovery four years ago, Boué and colleagues from ARS’ SouthernRegional Research Center (SRRC) have been searching for ways to coax soybeansinto pumping out the promising chemicals. The catch is, though soybean plants naturally produce the beneficial compounds,they only do so if confronted with serious stress, like when defendingthemselves against disease-causing microbes or fungi in the soil.

According to ARS research leader Ed Cleveland, today’s soybeans are grown inrelatively “clean” fields where farmers take many disease-avoidance measures.This means that soybean plants aren’t forced to defend themselves againstattack.

As a result, they don’t produce glyceollins and other possiblybeneficial, disease-squelching compounds. To mimic a microbial assault in the laboratory, Boué and Cleveland challengedjust-germinated soybeans with the food-safe fungus Aspergillus sojae.

Because the young, sprouted soybeans perceive the fungus to be a threat, theyproduce copious amounts of the protective compounds--evident from the bright-redcoloring the chemicals form as they react on the soybeans’ wound surfaces.

Boué is sharing the isolated compounds with collaborating medical researchersand is currently searching for ways to induce glyceollin production on a largescale.

For more on this research, see the current issue of Agricultural Researchmagazine, available online at: http://www.ars.usda.gov/is/AR/archive/jan06/soy0106.htm



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AGRI-INFO/JANUARY 19, 2006


TITLE: SEARCHING FOR SOY’S SECRET, YET PROMISING


ALAM BA NINYO NA NATUKLASAN NG MGA HEALTH EXPERT ANG ISANG PAMPALUSOG NA COMPOUND NA MAS MAKATUTULONG PA LALU SA KALUSUGAN NG KATAWAN NG TAO?

NATUKLASAN NI CHEMIST STEPHEN BOUE ANG PHYTOCHEMICALS NA ITO NA TINAGURIANG “GLYCEOLLINS” NA KARANIWANG HINDI LUMILITAW SA MGA KARANIWANG SOY BASED FOOD NA NASA MERKADO.

NOONG 2001, NAGING INTERESADO NA SI BOUE NA MAPALABAS ANG NATURAL COMPOUND NA ITO MULA SA SOY BEANS DAHIL SA KAKAYANAN NITONG HARANGIN ANG HORMONE DEPENDENT BREAST CANCER CELLS LALU NA SA MGA KABABAIHAN.

ANG COMPOUND NA ITO AY LUMALABAS LAMANG NG NATURAL SA SOY BEANS KAPAG NAKARANAS ANG SOY PLANT NG MATINDING STRESS SA LUPANG SAKAHAN LALU NA LABAN SA MGA KALABANG MIKROBYO AT FUNGI.

NGUNIT, KARANIWAN NGAYON SA MGA SAKAHAN AY HINDI NAKAKARANAS NG MATINDING STRESS ANG SOY BEANS DAHIL SA PAG-AALAGA NG MGA MAGSASAKA, DAHILAN PARA ISINAILALIM SA MATINDING CHALLENGE ANG SOY BEANS SA LABORATORYO.

GUMAMIT ANG MGA EKSPERTO NG FUNGUS NA ASPERGILLUS SOJAE, AT DAHIL SA AKALA NG SOY BEANS AY BANTA ITO SA KANYANG KALIGTASAN AY NAGLABAS ITO NG PROTECTIVE COMPOUNDS NA KULAY BRIGHT RED NANG MAGKAROON NG REAKSIYON SA SUGAT NG TANIM.

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