Phytochemicals in Soy and Their Health Effects

Wu, Xianli; Kang, Jie

doi:10.5772/26026

Cited by 9 publications

(15 citation statements)

References 151 publications

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“…Soyasaponins are believed to be beneficial for human health. Several studies have shown that soyasaponins have anti-carcinogenic, hepatoprotective and antiviral activities, and soyasapogenols exhibit antigenotoxic, hepatoprotective and cytotoxic activities [10][11][12][13]. Our previous work, based on a human intervention study, has demonstrated a significant effect in lowering plasma cholesterol levels following a high protein soy diet for 14 days [14].…”

Section: Introductionmentioning

confidence: 99%

Sapogenol is a Major Microbial Metabolite in Human Plasma Associated with High Protein Soy-Based Diets: The Relevance for Functional Food Formulations

Neacsu

Raikos

Benavides-Paz

et al. 2020

Foods

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Legumes are a source of health-promoting macro- and micronutrients, but also contain numerous phytochemicals with useful biological activities, an example of which are saponins. Epidemiological studies suggest that saponins may play a role in protection from cancer and benefit human health by lowering cholesterol. Therefore, they could represent good candidates for specialised functional foods. Following the consumption of a soya-rich high-protein weight-loss diet (SOYA HP WL), the concentrations of Soyasaponin I (SSI) and soyasapogenol B (SSB) were determined in faecal samples from human volunteers (n = 10) and found to be between 1.4 and 17.5 mg per 100 g fresh faecal sample. SSB was the major metabolite identified in volunteers’ plasma (n = 10) after consumption of the soya test meal (SOYA MEAL); the postprandial (3 h after meal) plasma concentration for SSB varied between 48.5 ng/mL to 103.2 ng/mL. The metabolism of SSI by the gut microbiota (in vitro) was also confirmed. This study shows that the main systemic metabolites of soyasaponin are absorbed from the gut and that they are bioavailable in plasma predominantly as conjugates of sapogenol. The metabolism and bioavailability of biologically active molecules represent key information necessary for the efficient development of functional foods.

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Section: Introductionmentioning

confidence: 99%

Sapogenol is a Major Microbial Metabolite in Human Plasma Associated with High Protein Soy-Based Diets: The Relevance for Functional Food Formulations

Neacsu

Raikos

Benavides-Paz

et al. 2020

Foods

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“…Soyasapogenols C and D may result from the acid hydrolysis of soyasapogenol B and are not genuine aglycones of soyasaponins. 2,4 The physiological effects of soyasaponins are dependent on their metabolism and absorption. 8 The anaerobic incubation of soyasaponin Ab with human fecal specimens produced two main metabolites, soyasapogenol A and soyasapogenol A 3-β-Dglucuronide, despite the different metabolic activities and pathways among individuals.…”

Section: ■ Introductionmentioning

confidence: 99%

“…12 With diverse chemical structures, soyasaponins and soyasapogenols have been reported to possess a wide range of health benefits, including anticancer, antivirus, and antioxidant activities, as well as hepatoprotective and cardiovascularprotective effects. 2,4 In this review, recent studies (since 2000) concerning the biological functions of these compounds have been summarized (Table 1).…”

Section: ■ Introductionmentioning

confidence: 99%

Biological Functionality of Soyasaponins and Soyasapogenols

Guang

Chen

Sang

et al. 2014

J. Agric. Food Chem.

105

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Soyasaponins are a group of structurally complex oleanane triterpenoids primarily found in soybeans and have diverse biological properties. The recent investigations and findings (since 2000) regarding the biological functions of soyasaponins and their aglycones, including their anti-inflammatory, antimutagenic, anticarcinogenic, antimicrobial, and hepato- and cardiovascular-protective activities, are herein summarized. The primary conclusion is that the use of soyasaponins and soyasapogenols in functional foods should be considered.

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“…The group B contains sapogenol B in their structure and differs from group A by having a hydrogen atom at carbon-21 of its aglycone. They are monodesmosides with one glycoyl group attached at carbon-3 position of aglycone and are named as soyasaponin I (Bb), II (Bc), III (Bb´), IV (Bc´) and V (Ba) (Wu and Kang, 2011). Group B saponins with 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) group at carbon-22 are denoted as the DDMP saponins.…”

Section: Saponinsmentioning

confidence: 99%

“…DDMP saponins are unstable under commonly used food processing conditions such as high temperature, acidic and alkaline pH and subsequently get converted into saponin B after losing their DDMP moiety (Heng et al, 2006). Group E are monodesmosides that resemble group B with a single saccharide chain attached to carbon-3 of triterpenoid moiety, but differ from saponins B by having a carbonyl group at carbon-22 of aglycone (Wu and Kang, 2011).…”

Section: Saponinsmentioning

confidence: 99%

Development of innovative and high nutritional value foods from native legume species

Marin¹

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There is nowadays an important trend in the habits of human food consumption in which natural, healthy, ready-to-eat and safe elaborates are required. An example of this trend is the development of fresh-cut or minimally processed fruit and vegetables. Legumes are an excellent source of many essential nutrients, including proteins and aminoacids, minerals, fiber, vitamins, slow-assimilation carbohydrates and other bioactive compounds, and are low in calories and fat. However, the bioavailability of some nutrients can be reduced by several legume compounds, which are considered to be antinutritional compounds. Nevertheless, such compounds have also been reported to have beneficial health properties. Therefore, the consumption of legumes should be promoted by looking for new ways of presentation in where the product can be consumed fresh and cooked in a suitable container. Legumes are usually consumed as fresh seeds. However, different cooking methods can also be used. This food preparation may cause changes in texture, colour, flavour, or bioactive content. One of these methods is microwave cooking, in which a healthy product could be obtained in a short time without loosing quality. One of the most critical steps in the development of fresh-cut products is disinfection. Although the use of NaOCl is widespread in the industry due to its antimicrobial activity and low cost, it is examined due to the appearance of toxic by-products. Therefore, the study of alternative sanitizing methods is necessary. Others disinfectants, like acidified sodium chlorite (ASC) have been largely applied for the prevention of enzymatic and non-enzymatic browning and, in less extent, to reduce microbial growth at levels that did not adversely affect the sensory quality. Furthermore, UV light can also be an alternative, useful for superficial decontamination, because UV light acts as an antimicrobial agent directly by damaging the microbial DNA and indirectly due to the stimulation of defence mechanisms in vegetables against pathogens, retarding decay and delaying senescence. In addition, edible antimicrobial films or coatings can avoid enzymatic browning and improve quality, safety, shelf life and functionality of food products by reducing moisture transfer, respiration rate and oxidative processes, while minimizing both spoilage and pathogenic microorganisms.

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Phytochemicals in Soy and Their Health Effects

Cited by 9 publications

References 151 publications

Sapogenol is a Major Microbial Metabolite in Human Plasma Associated with High Protein Soy-Based Diets: The Relevance for Functional Food Formulations

Sapogenol is a Major Microbial Metabolite in Human Plasma Associated with High Protein Soy-Based Diets: The Relevance for Functional Food Formulations

Biological Functionality of Soyasaponins and Soyasapogenols

Development of innovative and high nutritional value foods from native legume species

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