Bl ood S ugar

Re gul ating Pr oduct

fr om Soybean
Seeds
This Invention is about a powder
prepared from Soaked, germinated and
then dried soybean seeds.
Me chanisms of Ac tion
of th is p roduct:
 Inhibition of alpha-glucosidase, alpha-amylase and ACE (angiotensin I-
converting enzyme):
 During germination of soybean seeds many bioactive compounds enhance
significantly and results into inhibition of certain enzymes involved in the
breakdown of complex carbohydrates like alpha glucosidase and alpha
amylase. Alpha glucose inhibitors are oral antidiabetic drugs used for
diabetes mellitus type-2 that work by preventing the digestion of carbohydrates
(such as starch and table sugar).
 Soybean is known as high fibre and low glycemic index legume. My invention
is about the preparation of dry powder from germinated soybean seeds.
McCue P, Kwon YI et al in 2005, have done studies to establish the antidiabetic
potential of soybean sprouts after my invention in 2002. They have targeted key
enzymes involved in the enzymatic breakdown of complex carbohydrates;
pancreatic alpha-amylase and intestinal alpha-glucosidase, for modulation
of type 2 diabetes-associated post-prandial hyperglycemia through mild
inhibition of their enzymatic activities so as to decrease meal-derived glucose
absorption. Further, inhibition of hypertension-linked angiotensin I-converting
enzyme (ACE) was also targeted as a potential approach for modulation of
diabetes-linked hypertension. Water-soluble extracts of soybean is optimized for
phenolic content via sprouting in their studies (Ref.1).
Me chanism o f a ction
 Soysaponins are another important antidiabetic compound; Zhong
Yao Cai in 2003 September published his work on the role of
soysaponins in inhibition of alpha glucosidase. They isolated
Soyasaponins by ODS column chromatography and high-
performance liquid chromatography (HPLC) from hypocotyls of
soybean. The inhibitory activities of each component of
soyasaponins against alpha-glucosidase were tested by
colorimetric method. They found that Soyasaponins showed
potent inhibitory activities against alpha-glucosidase. They
concluded that soyasaponins; which exhibit inhibitory effects on
alpha-glucosidase, seem physiologically useful for suppressing
postprandial hyperglycemia in patients with diabetes mellitus. (Ref
2)
 Later in 2007, T.C. JYOTHI et al. from CFTRI, CSIR have
reported that the germinated soybean seeds are the richest
source of saponins among soybean products. (Ref 3)
Me chanism o f a ction
 The insulin like protein “Leginsulin” in germinating
soybean seeds: There are changes in reserve proteins in
germinating soybean seeds. Immuno chemical studies of
germinating soybean proteins were carried out by N
Catsimpoolas and T.G Campbell in 1968 (Ref.4) and he
observed that the 7S component disappears after the ninth
day of germination. Watanabe et.al in 1994 observed that the
soybean seed’s basic 7S globulin (Bg) is capable of binding
bovine insulin and insulin-like growth factors, and has
protein kinase activity which corresponds to about two thirds of
the tyrosine kinase activity of the rat insulin receptor. A 4-kDa
peptide named leginsulin, which can bind to Bg and
compete with insulin for binding to Bg, was isolated from
radicles of germinated soybean seeds. The leginsulin had a
stimulatory effect on the phosphorylation activity of Bg,
suggesting that it is involved in cellular signal transduction. So,
probably this leginsulin is acting as an alternative to
human insulin and the 7S basic globulin is acting as an
alternative to human insulin receptors.
Me chanism o f a ction
 The total nutritional value of soybean seed dramatically becomes better after germination.
All most all bioactive compounds enhances significantly after germination. This was
reported by many scientists. May be it is the synergistic effect of many bioactive
components. Nahrung in 2000, briefly reviewed the effects of soybean germination on
biologically active components and nutritive value of seeds in rats. The purpose of this
review is to evaluate the effects of soybean germination on nutritional values of seeds and
the potential importance for the use of germinated soybeans, from a contemporary
conception, in food preparation as well as on soybean possible influence in optimal health.
Germination induced a substantial increase in the content of saponin, oestrogenic
compounds and almost all phytosterols, particularly beta-sitosterol of seeds.
Lecithin content increased slightly and gradually during germination process. Lipase
and alpha-galactosidase activities increased whereas lipoxygenase activities
reduced after a short period of germination (< or = 72 h). Therefore, the substantial
odour and flavour scores of germinated soybean flour were improved. Germinated seeds
were also beneficial to heat penetration, their thermolabile antinutritional factors were
easier to inhibit than those of dry beans, and also the seeds did not require a long cooking
time to be palatable. Duration of the germination process greatly influenced the nutritional
value and palatability of seeds and biological characteristics in rats. He suggests that
development of food products from germinated soybeans may be another way to
further increase the versatility and utility of soybeans for both developing and
industrialized countries, as germination induced the modification of certain specific
biologically active components, palatability and nutritive value of seeds. (Ref 5)
Me chanism o f a ction

• Pinitol from soybeans reduces

postprandial blood glucose in patients
with type 2 diabetes mellitus. (Ref.6)
References:
 1. Asia Pac J Clin Nutr. 2005;14(2):145-52. Anti-
diabetic and anti-hypertensive potential of
sprouted and solid-state bioprocessed soybean.
McCue P, Kwon YI, Shetty K. Program in Molecular
and Cellular Biology, University of Massachusetts,
Amherst, MA 01003, USA.
 2. Zhong Yao Cai. 2003 Sep;26(9):654-6 [Study on
the inhibition of alpha-glucosidase by soyasaponins]
 3. T.C. JYOTHI, T.C. SINDHU KANYA, A.G. APPU
RAO (2007)
INFLUENCE OF GERMINATION ON SAPONINS
IN SOYBEAN and RECOVERY OF SOY
SAPOGENOL I Journal of Food Biochemistry 31 (1),
1–13. doi:10.1111/j.1745-4514.2007.00094.
Re ferences
 4. Watanabe, Yoshihiro1; Barbashov, Sergei F.1; Komatsu,
Setsuko1; Hemmings, Andrew M.1; Miyagi, Masaru2; Tsunasawa,
Susumu2; Hirano, Hisashi1 FEBS Journal, Volume 224, Number
1, August (II) 1994 , pp. 167-172(6) Peptide that Stimulates
Phosphorylation of the Plant Insulin-Binding Protein:
Isolation, Primary Structure and cDNA Cloning
 5. Nahrung. 2000 Feb;44(1):2-6. Effects of soybean (Glycine
max) germination on biologically active components, nutritional
values of seeds, and biological characteristics in rats.INSERM
U.308 Unité de Recherches sur les Mécanismes de Régulation du
Comportement Alimentaire, Nancy, France.
 6. Kang MJ, Kim JI, Yoon SY, Kim JC, Cha IJ. J Med Food.
2006 Summer;9(2):182-6.
An y Co ntr oll ed s tudy
for this p ro duct:
 Yes. The details of some studies.
 Metabolism. 2007 Feb;56(2):280-8.
 Soy compared to casein meal replacement shakes with energy-restricted diets for obese women:
randomized controlled trial.
 Anderson JW, JW, Fuller J,
J, Patterson K,K, Blair R,
R, Tabor A.
A.
 Department of Internal Medicine, University of Kentucky, Lexington, KY 40504, USA. jwandersmd@aol.com
 Recent studies suggest that obese individuals lose weight more rapidly and lose more total weight with soy
protein than with animal protein as a major diet component. The purpose of the present study was to evaluate
the weight-loss efficacy and changes in body composition, waist circumference, blood pressure, and levels of
plasma glucose, insulin, serum lipids, C-reactive protein, and homocysteine from consumption of either 3 soy
shakes or 3 casein shakes daily as part of a 16-week, energy-restricted diet for obese women. Forty-three
women with body mass index values of 30 to 40 kg/m(2) were randomized to intensive dietary interventions
using either casein (n = 21) or soy (n = 22) shakes. Subjects were instructed to consume 3 shakes, 1
prepackaged entrée, and 5 servings of fruits or vegetables daily to achieve an energy intake of 4.5 to 5.0 MJ/d.
Subjects attended classes weekly or biweekly. Weight, body fat, lipid, and glucose measurements were
obtained at baseline and at 8 and 16 weeks. For both groups combined, subjects lost 8.1% of initial body
weight (7.7 kg) at 8 weeks and 13.4% (12.7 kg) at 16 weeks. Weight loss from baseline did not differ
significantly by group and, for completing subjects, was 14.0% +/- 1.2% (mean +/- SE) for casein and 12.8%
+/- 1.4% for soy. With the intention-to-treat analysis, weight losses at 16 weeks were 12.5% +/- 1.4% for
casein and 11.3% +/- 1.2% for soy. Body fat losses were 23.7% +/- 2.0% for casein and 21.8% +/- 2.4% for
soy and did not differ significantly. Both study groups lost significant amounts of weight with a highly structured
behavioral program incorporating 4 meal replacements and vegetables and fruits. Differences in weight loss
and body composition changes between casein and soy treatments were not significant.
 PMID: 17224344 [PubMed - indexed for MEDLINE]
 J Med Food. 2006 Summer;9(2):182-6.
 Pinitol from soybeans reduces postprandial blood glucose in patients with type 2
diabetes mellitus.
 Kang MJ, Kim JI, Yoon SY, Kim JC, Cha IJ.
 Biohealth Product Research Center, Inje University, Gimhae, Korea.
 The effect of 3-O-methyl-D-chiro-inositol (D-pinitol), purified from soybean, on the
postprandial blood glucose response in patients with type 2 diabetes mellitus was
examined. Fifteen Korean subjects with type 2 diabetes mellitus (seven men, eight
women; 60.3 +/- 3.1 years old) ingested cooked white rice containing 50 g of available
carbohydrate with or without prior ingestion of soy pinitol. Pinitol was given either as a
1.2 g dose at 0, 60, 120, or 180 minutes prior to rice ingestion, or as a 0.6 g dose at 60
minutes prior to rice ingestion. Capillary blood glucose levels were monitored for 4 hours
after rice consumption. The ingestion of 1.2 g of pinitol 60 minutes prior to rice
consumption controlled postprandial capillary blood glucose most effectively, significantly
diminishing the postprandial increase in plasma glucose levels measured at 90 and 120
minutes after rice consumption (P < .05). The incremental area under the plasma
glucose response curve for subjects who consumed both pinitol and rice was significantly
lower than that for subjects who consumed only rice (P < .05), but pinitol had no
apparent effect on postprandial insulin levels. Therefore, soybean-derived pinitol may be
useful in controlling postprandial increases in blood glucose in patients with type 2
diabetes.
 PMID: 16822203 [PubMed - indexed for MEDLINE]
 Zhong Yao Cai. 2003 Sep;26(9):654-6
 [Study on the inhibition of alpha-glucosidase by soyasaponins]
 [Article in Chinese]
 Quan J, Yin X, Jin M, Shen M.
 Yanbian University, Yanji 133000.
 OBJECTIVE: To study the inhibitory effects of soyasaponins on alpha-glucosidase
(EC3.2.1.20). METHODS: Soyasaponins were isolated by ODS column
chromatography and high-performance liquid chromatography (HPLC) from
hypocotyls of soybean. The inhibitory activities of each component of soyasaponins
against alpha-glucosidase were tested by colorimetric method. RESULTS:
Soyasaponins showed potent inhibitory activities against alpha-glucosidase. Group B,
group E and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponins
showed stronger potency, which were non-competitive inhibitors of alpha-glucosidase
with IC50 values of 10-40 mumol/L. While group A saponins showed a little lower
potency with IC50 values of about 2 mmol/L. CONCLUSION: The results suggest
soyasaponins, which exhibit inhibitory effects on alpha-glucosidase, seem
physiologically useful for suppressing postprandial hyperglycemia in patients with
diabetes mellitus.
 Effects of soy protein and genistein on blood glucose, antioxidant enzyme activities, and lipid profile
in streptozotocin-induced diabetic rats.
 Lee JS.
JS.
 Department of Food and Nutrition, Kosin University, Busan 606-701, South Korea. jslee@Kosin.ac.kr
<jslee@Kosin.ac.kr>
 In the current study, the effect of soy protein and genistein, one of the main isoflavones in soybeans, on blood
glucose, lipid profile, and antioxidant enzyme activities in streptozotocin (STZ)-induced diabetic rats was
investigated. Male Sprague-Dawley rats were divided into nondiabetic control, STZ, STZ-genistein
supplemented group (STZ-G; 600 mg/kg diet), and STZ-isolated soy protein supplemented group (STZ-ISP;
200 g/kg diet). Diabetes was induced by a single injection of STZ (50 mg/kg BW) freshly dissolved in 0.1 mol/L
citrate buffer (pH 4.5) into the intraperitonium. Diabetes was confirmed by measuring the fasting blood glucose
concentration 48-h post-injection. The rats with blood glucose level above 350 mg/dL were considered to be
diabetic. Genistein and ISP were supplemented in the diet for 3 weeks. The supplementation of genistein and
ISP increased the plasma insulin level but decreased the HbA(IC) level of the STZ-induced diabetic rats. The
supplementation of genistein and ISP increased the glucokinase level of the STZ-induced diabetic rats. A
significant reduction in glucose-6-phosphatase was observed in the groups treated with genistein and ISP in
comparison with the diabetic control group. Hepatic superoxide dismutase, catalase, and glutathione
peroxidase activities of the STZ-induced diabetic rats were significantly decreased in comparison with the
control rats. Administering genistein and ISP to the STZ-induced diabetic rats significantly increased those
enzyme activities. The concentration of thiobarbituric acid reactive substances in the STZ-induced diabetic rats
was significantly elevated, while the genistein and ISP supplement decreased it to the control concentration.
Genistein and ISP supplements seem to be beneficial for correcting the hyperglycemia and preventing diabetic
complications.
 PMID: 16831449 [PubMed - indexed for MEDLINE]
This Product is good for
the gl obal mar ket
 Soybean is the most researched pulse on this earth. Germination technology has
been used to achieve this novel product. Soy sprout powder is the product under
this invention with blood sugar regulating properties.
 Following Products can be derived from my patent:
 Germinated Soybean dry powder
 Germinated Soy-Milk
 Protein isolates from Germinated Soybean Seeds
 Protein concentrates from Germinated Soybean Seeds
 Functional Yogurts only from Germinated Soybean Seeds
 Functional Yogurts from Germinated Soybeans and probiotics.
 Functional Bread which is good for high blood sugar and obesity from Germinated
Soybean Flour

 The object of present invention is to prepare healthier and more nutritious soybean
milk. The soybean seeds are soaked and then germinated to obtain healthier and
delicious soybean milk. The germinated and then crushed seeds are further
optionally fermented with beneficial micro organisms to enhance the functional
properties of the milk.
Patent Status:

 Indian patent granted. International

patent application is under
examination in USA, EPO and Canada.
PCT Confirmed the novelty of my
claims.

Yours Sincerely
Dr Manju Pathak