2022
Identification of anti-inflammatory bioactive compounds in soybean sprouts
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Contributor/Checkoff:
Nebraska Soybean Board
Category:
Sustainable Production
Keywords:
GeneticsGenomics
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Toshihiro Obata, University of Nebraska
Co-Principal Investigators:
Project Code:
703
Contributing Organization (Checkoff):
Nebraska Soybean Board
$48,054
Institution Funded:
University of Nebraska at Lincoln
$48,054
Brief Project Summary:

Chronic inflammation in the gastrointestinal (GI) tract can lead to serious health problems including obesity and type II diabetes, from which nearly 60 million individuals are suffered in the United States. Dietary intake of natural anti-inflammatory compounds is a promising way to ameliorate the chronic inflammation. The research team elucidated that soybean sprouts have anti-inflammatory activity in cultured human intestinal cells. Their health benefits are being tested in an animal experiment. However, so far, the bioactive molecules responsible for the observed anti-inflammatory activity have not been identified since there are too many candidate molecules in the digested soybean sprout....

Unique Keywords:
#breeding & genetics
Information And Results
Project Deliverables

Large amount of soybean sprout will be collected and processed in the first quarter of the project period to obtain sufficient amount of material. In the meantime, identification of the chemical classes including bioactive compounds will also be conducted. The large-scale chemical fractionation will be performed and the compounds in each fraction will be determined in the second quarter. Candidate molecules will be further selected, and the authentic compounds will be obtained in the third quarter. Their anti-inflammatory activity will be tested in the third and fourth quarters.

Final Project Results

Updated June 27, 2023:

View uploaded report 2 PDF file

Identification of the bioactive compounds will lead to enhance health beneficial traits of the food soybean varieties, industrial use of the soybean as a health beneficial food material, and consumer perception of the soybean derived foods.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.