Mechanisms Involved in the Therapeutic Effects of Soybean (<i>Glycine Max</i>)

Ahmad, Asif; Hayat, Imran; Arif, Sara; Masud, Tariq; Khalid, Nauman; Ahmed, Anwaar

doi:10.1080/10942912.2012.714828

Cited by 45 publications

(32 citation statements)

References 174 publications

(171 reference statements)

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“…It is influenced by physicochemical parameter of dough (Ahmad et al, 2014). It is influenced by physicochemical parameter of dough (Ahmad et al, 2014).…”

Section: Sensory Characteristics Of Gf Bread With Different Levels mentioning

confidence: 99%

“…Enriched or fortified GF products improve the quality of GF diet (Jideani & Onwubali, 2009). Soybean could be an essential part of functional foods, as well as it could be used for enhancement of product quality (Ahmad et al, 2014). Soybean also contains up to 45% protein (Islam, Chowdhury, Islam, & Islam, 2007) with a digestibility value of 91.41% (Zhao et al, 2014) and as a good source of vitamins and mineral supplies adequate amount of different amino acids required for repairing the damaged body tissues.…”

mentioning

confidence: 99%

“…Soybean also contains up to 45% protein (Islam, Chowdhury, Islam, & Islam, 2007) with a digestibility value of 91.41% (Zhao et al, 2014) and as a good source of vitamins and mineral supplies adequate amount of different amino acids required for repairing the damaged body tissues. Soy consumption is associated with decrease in certain disease including diabetes, atherosclerosis, and cancer (Ahmad et al, 2014;Mohammadi Sartang, Mazloomi, Tanideh, & Rezaian Zadeh, 2015).…”

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confidence: 99%

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Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Taghdir

Mazloomi

Honar

et al. 2016

Food Science & Nutrition

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The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread samples. The results of evaluations showed that protein content of soy flour‐supplemented GF bread significantly increased from 9.8% to 12.9% as compared to control along with an increased in fat (3.3%–4.1%), fiber (0.29%– 0.38%), and ash (1.7%–2.2%) content. Moisture (27.9%–26.5%) and carbohydrate (58.3–52.3) content decreased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. The evaluation of crust and crumb showed that bread samples with 15% soy flour were significantly darker than the other bread samples. In conclusion, adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics, and nutritional properties of bread. Nutritional status in patients with celiac disease (CD) can be improved through the produce GF bread in this way.

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“…It is influenced by physicochemical parameter of dough (Ahmad et al, 2014). It is influenced by physicochemical parameter of dough (Ahmad et al, 2014).…”

Section: Sensory Characteristics Of Gf Bread With Different Levels mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Taghdir

Mazloomi

Honar

et al. 2016

Food Science & Nutrition

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“…Soy protein can improve glucose tolerance [Ahmad et al, 2014]. OGTT results showed that okara delayed the increase of postprandial glucose level and signifi cantly reduced postprandial glucose peak versus DCG.…”

Section: Discussionmentioning

confidence: 98%

Evaluation of High Fibers Okara and Soybean Bran as Functional Supplements for Mice with Experimentally Induced Type 2 Diabetes

Ismaiel

Yang

Cui

2017

Pol. J. Food Nutr. Sci.

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The objective of this study was to evaluate and compare the anti-diabetic effi cacy of feeding diets supplemented with okara and soybean bran to ICR mice with experimentally-induced type 2 diabetes. While okara and soybean bran are from the same source, there is no performed research comparing the effects of these soybean byproducts on glycemic status. Normal and streptozotocin-induced type 2 diabetic ICR mice were assigned either to a normal diet in the normal control group, a high fat diet only in the diabetic control group, a high fat diet supplemented with 15% okara in the okara group, a high fat diet supplemented with 15% soybean bran in the soybean bran group or a high-fat diet supplemented with 0.1% metformin in the metformin group for 8 weeks. The biochemical parameters, the organs relative weights and liver histological structure of mice were determined. Okara was signifi cantly effective in controlling hyperglycemia and improving glucose tolerance. Moreover, the antihyperglycemic effect of okara was broadly comparable with the actions of metformin. Feeding okara and soybean bran caused hypolipidemic effects. In addition, they had a strong cytoprotective effect on hepatocytes. Soybean bran seemed more effi cient than okara in alleviating hepatic cell histological changes. Results demonstrated the potential benefi t of okara and soybean bran in glycemic control and reducing the risk of type 2 diabetes complications.

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“…Soy products are gaining popularity for soybean is nutritionally rich, and contain health promoting ingredients, such as phytosterols, fibers, daidzein, genistein, and other bioactive peptides (Ahmad et al, 2014). Lactic acid bacteria (LAB) and Ba.…”

Section: Introductionmentioning

confidence: 99%

RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation

Wang

Koh

et al. 2015

Food Microbiology

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Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max)

Cited by 45 publications

References 174 publications

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Evaluation of High Fibers Okara and Soybean Bran as Functional Supplements for Mice with Experimentally Induced Type 2 Diabetes

RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation

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