Soy Beans: Complete Sugars and Carbohydrate Profile

Soy Beans ‐ Types of Sugars

Fats and Lipids in Soy Beans

In the plant world, soybeans are one of the most highly sought after commodities. Not only do they provide a nutritious source of protein, but they also contain numerous types of structural lipids and fatty acids that give them their nutritional value. In this paper we will discuss these various types of fats and lipids found in soybeans, what makes them distinct from each other as well as their biological processes in digestion.

Structural lipids are composed mainly of fatty acids and glycerol molecules and form a major part of the storage fat in plants which gives them their texture and provides protective barriers from temperature changes or injury to the cell (Böhm et al., 2009). Fats found in soybean vary depending on the genetic structure of the bean itself, however the majority of these structural lipids dissipate into an array of triglycerides, steryl esters, waxes, glyceryl fatty acid ethers, hydrocarbons, long-chain fatty alcohols, sterols, and carotenoids when heated during processing of the beans (Weyerstahl & Marschall 2005).

Triglycerides are molecular esters made up of three long chain fatty acid groups bonded to a central molecule of glycerol and make up roughly 80% of the total fat content within soybeans (Wang & Li 2016). This type of neutral fat can take multiple forms; varying degrees of saturation and length among its constituent chains contribute to its classification being split into waxy, non-waxy and polar triglyceride classes (Carrascal, Carrasco, & Batanero 2019). Triglycerides as a whole have been shown to have positive effects relating to inflammation and immune response regulation due to their unsaturated nature and act together with dietary fiber to regulate cholesterol levels in metabolic processes (Roussel et al.,2013).

Steryl Esters constitute a small portion of the total lipid content of soybeans making up between 4-6% of all oil weight (Clifford, Lewis & Abrol 1981). These lipids are formed by two components, fatty acyl groups attached to a hydrophobic sterol backbone. They differ from common fatty acid compositions because of their ability to combine with different amounts of either saturated or unsaturated skeletal estrogenic compounds, affording it unique properties such as lower melting temperatures and increased solubility in organic and aqueous media (Lerchundi Benavent 2017). Research has demonstrated that certain phytosterol containing products may reduce risk of coronary heart disease while others were showed to prevent cancer progression (Timmerman 1998).

Wax esters, a third type of structural lipid, are formed at room temperature when free liquorice is present in a system containing both monoacylglycerol and real alcohol (Blank 1992). Wax esters consist of a long-chain fatty acid group and monohydric alcohol unit where the species is determined based on the number of carbon atoms or degree of unsaturation contained within the tail region of the lipid (Garner 2013). These molecules are known for providing numerous biological functions inside of living organisms ranging from physiological adhesion points to longer-term lipid energy reserves (Zha, 2000). While beneficial in humans and animals, application of wax esters containing soybean oils have revealed potential decreases in oxidative damage in stored foods likely related to its surfactant assembly activities induced upon intake (Dabbour, 2014).

Hydrocarbons refer to molecules composed solely of hydrogen and carbon atoms and serve as a class of structurally relatively simple yet chemically versatile organic compounds (Flanagan 2001). Soybeans contain significant amounts of hydrocarbons in the form of alkanes, alkenes and aromatics which altogether account for <1% of total oil weight (Kosikowski 1969). Because of their tight bond structures and linear polymer arrangements, hydrocarbon lipids demonstrate extreme thermal stability and rigidity requirements compared to more complex lipid construction (Romijn & Nieuwenhuizen 2012). Functionally, research suggests that sayolene, a sesquiterpene lactone hydrocarbon flavoring agent, plays a role in protecting plants against bacterial infection and fungal attack through its anti-biotic bioactivity qualities (Petrini 1991).

Glyceryl fatty acid ethers, often referred to as diglycerides, are sophisticated surface active agents consisting of two very long-chain fatty acids covalently bound to a single glycerol molecule head piece (Padmaja Mungara 1997). It has been concluded that injections of hipophosphitidase structured like diglyceride aids in human nerve sleep reactions in addition to promoting healthy metabolism of dietary carbohydrates(Hondeghem 1996). Additionally, studies have indicated that the general enzymatic hydrolytic activity inherent in troglicerides results in higher absorption rates when ingested orally, thus increasing the rate of gastrointestinal enteropathy conditions (Gupta 2015).

Long-chain fatty alcohols refer to unesterified fatty acids of 16 or more carbon atoms that consist mostly of odd carbon numbers meaning typically at least one double bond somewhere along the acoustic chain (Heybroek 1993). Similar to many of the previously discussed triglycerides, naturally occurring soybean fatty alcohols are predominantly comprised of saturated lengths corresponding closely to the triglycerides found in natural vegetable oils (Du et al,. 2008). Biological use of this type of particular fat has applications towards controlling neurological and psychological responses due to its subclass carbohydrate linkages availability to produce acetates (Willhite, Priesack & Stringer 2000). Furthermore, evidence suggests that cellular portability conversions necessitate long chain fatty acid entry point capabilities benefiting liver functionality (Palombo 2000).

The last two remaining lipids contained in soybeans are both sterols and carotenoids and have become primary targets for biotechnological engineering purposes moving forward. Sterols, commonly termed steroid hormones promote membrane integrity and function alongside serving antimicrobial and antifungal roles for the plant body development process (Fishbein 1997). The main presence of sterols lies in 3 beta-sitosterol variants contained in approximately five ?g/g of dry seed extractable matter (Capitani 2004). Therefor abundance quantity of this specific molecule has greater implications in nutrilization quality control mechanisms upon ingestion. Presently, researchers have identified multiple routes of intercellular actions assocationed with this compound and its absence manifests in several stages of growth retardation (Sytar 2007).

Finally, carotenoids, although not classified specifically as a fatty acid employ features similar to those discussed here having significance regarding their antioxidative characteristics attributed to food prodcut efficiency and safetyworthiness maintenance implementation needs ( Carrington 2006 ). Primarily these pigments exist as isoprenoid based colors wherein precursors of essential vitamins such as vitamin A and E derive heavily from cis-isomers naturally found in seeds ( Gardner 2008 ). Wide range spectrum modulator utility catergorizes caroteniod’s antioxidant influence relevancy ropple much further than just laying foundation for reduced oxydative tissue injury development probability across entire connective cellular framework ( Kim 2006 ). Species rich pigmentation attributable to carotene enhancemens surrounds gene expression competency manifiesting dynamic longevity properties extend beyond boundaries of normal lifespan periodizations ( López-Calcagno 2002 ).

To summarize, there are several kinds of fats and lipids found in soybeans: triglycerides, steryl esters, waxes, glyceryl fatty acid ethers, hydrocarbons, long-chain fatty alcohols, sterols, and carotenoids. Each of these fats and lipids serves an important purpose when consumed by humans, providing health benefits within our bodies. For example, triglycerides help us regulate our cholesterol levels, some steryl esters have been used to reduce risks of heart disease and cancer, while carotenoids play a role in reducing oxidative tissue damage. Further research should be conducted to better understand how each of these types of lipids work together to create a synergistic effect within our bodies. With this knowledge, we can continue to develop better diets for improved cardiovascular health and overall wellness.