soyasaponin group B
compound class / compound-class-soyasaponin-group-b
グループBサポニン
Soyasaponin group B (Ba, Bb, Bc, etc., equivalent to soyasaponin I/II/III) with soyasapogenol B as the aglycone. A monodesmosidic saponin present at high concentration in the hypocotyl of soybean seeds, quantified as a major glycoside component during miso and soy sauce production.
On this page (7 sections)
Reading the bitterness
Group B saponins are a group of saponins (Ba, Bb, Bc, etc.) in soybean (Glycine max) seeds with soyasapogenol B as the non-carbohydrate moiety (aglycone), possessing a monodesmosidic structure with a sugar chain attached to only one side of the aglycone. Kudo et al. (1992) extracted glycoside components from 239 miso samples submitted to the National Miso Evaluation Conference (including sweet miso, sweet-tasting rice miso, salty rice miso, barley miso, and soybean miso), and examined composition and content using thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC).
The content of the major saponin component Bb was highest in soybean miso, followed by salty rice miso, sweet-tasting rice miso, and sweet miso, but did not show a simple proportional relationship with the raw soybean mixing ratio. In salty rice miso, Bb content ranged from 16 to 173 mg% of dry matter weight (average 57 mg%). Group A saponins were not detected in all 239 samples analyzed, and partial deacetylation or degradation of sugar chains may have occurred.
Correlation analysis between sensory evaluation scores and Bb content in 202 salty rice miso samples revealed a significant correlation between Bb content and color (P<0.05) and aroma (P<0.01), with a trend toward lower evaluation scores as Bb content increased. However, there was no significant correlation between Bb content and taste evaluation score. Miso made from hulled soybeans showed significantly lower Bb content (P<0.05) compared to miso made from whole soybeans, and sensory evaluation scores (color, taste, aroma, composition, overall evaluation) were significantly superior (P<0.01).
Kudo et al. (1992) compared raw soybeans, koji-coated soybeans (koji-coated state), soy sauce, and soy sauce lees using TLC, showing that glycoside components such as Group B saponins were not detected in soy sauce itself, with most transferring to soy sauce lees. Bands corresponding to soyasapogenol B (aglycone) were detected only in koji-coated soybeans and soy sauce lees, suggesting that enzymes capable of degrading Group B saponins to aglycones work during the koji-making process. The degradation rate calculated from the raw mixing ratio and lees generation amount was 68.7% for Bb and 33.0% for Ab, with the total Group B saponin content in soy sauce lees at approximately 2.5 times the concentration in raw soybeans.
Sources for this overview
大豆不快味成分と発酵食品―大豆サポニン・イソフラボン成分を中心に―
Checked for this overview: Confirmed the method of glycoside extraction from 239 miso samples and TLC/HPLC analysis. / Confirmed the Bb content ranking among miso types and content range 16–173 mg%. / Confirmed the significant correlation between Bb content and color/aroma, no correlation with taste, and the effect of hulled soybeans. / Confirmed the transfer to soy sauce lees and calculated degradation rates of 68.7% and 33.0%.
Follow the connections
soyasaponin group B →has a measured content in→ miso
soyasaponin group B →is excluded from→ soy sauce (shoyu)
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (2)
Scope: 239 miso samples entered in the National Miso Tasting Competition (soybean miso, rice miso, barley miso, and specialty miso; per dry weight)
Note: Kudo et al. (1992) analyzed the glycoside components of 239 miso samples entered in the National Miso Tasting Competition by TLC and HPLC. The content of the main saponin component Bb was highest in the order soybean miso > salty rice miso > sweet rice miso > sweet miso, and tended to be higher the higher the blending ratio of raw soybean (though not in direct proportion). Group A saponins, meanwhile, were not detected in any of the 239 miso samples analyzed, and partial deacetylation or partial degradation of the sugar chain is inferred.
Show data
compound-class-soyasaponin-group-b —has_measured_content_in→ ingredient-misoScope: The glycoside fraction of commercial soy sauce (TLC analysis)
Note: Kudo et al. (1992) prepared glycoside fractions from raw soybean, finished koji, soy sauce, and soy sauce lees, and compared them by TLC, showing that no glycoside components (saponins, isoflavones) are detected in the soy sauce itself, with most of them moving into the soy sauce lees. Because a band corresponding to soyasapogenol B was detected only in the finished koji and the soy sauce lees, it is inferred that an enzyme that breaks down the soybean saponin B group into its aglycone is produced during the koji-making process. The total group B saponin concentration in the soy sauce lees was about 2.5 times that of the raw soybean, and the degradation rate over the course of brewing was calculated at 68.7% for Bb and 33.0% for Ab.
Show data
compound-class-soyasaponin-group-b —is_excluded_from→ ingredient-shoyuSensory (1)
Scope: 29th National Miso Evaluation Conference, salty rice miso 202 samples.
Note: Kudo et al. (1992) conducted correlation analysis between award evaluation sensory scores and saponin Bb content (HPLC quantification) for 202 salty rice miso samples, and reported that there was a significant correlation between Bb content and color (P<0.05) and aroma (P<0.01) (with a trend toward lower evaluation as Bb content increases), but no significant correlation with taste. Miso made from hulled soybeans showed significantly lower Bb content (P<0.05) compared to miso made from whole soybeans, and sensory evaluation scores (color, taste, aroma, composition, overall evaluation) were significantly superior (P<0.01).
Show data
compound-class-soyasaponin-group-b —is_correlated_with→ "Sensory evaluation scores for color and aroma of commercial award-submitted salty rice miso (with a trend toward lower color and aroma evaluation scores as Bb content increases; color P<0.05, aroma P<0.01). No significant correlation with taste evaluation score."