Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

Hirattanapun, Ekkapon; Koonrungsesomboon, Nut; Teekachunhatean, Supanimit

doi:10.31584/jhsmr.v36i2.5

Cited by 3 publications

(3 citation statements)

References 35 publications

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“…By contrast, the homemade soy milk had a much higher content of isoflavone aglycones than of isoflavone glycosides (Figure 3). The total amount of isoflavones in soymilk products has been reported to vary considerably among the different commercial products and even among different lots of the same product [34]. In their study on the quantification of isoflavones in soymilk and tofu, Prabhakaran et al [35] observed higher concentrations of isoflavones in soy foods containing higher levels of protein content, compared to those with lower protein content.…”

Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

“…considerably among the different commercial products and even among different l the same product [34]. In their study on the quantification of isoflavones in soymilk tofu, Prabhakaran et al [35] observed higher concentrations of isoflavones in soy containing higher levels of protein content, compared to those with lower protein con Total isoflavone content has been reported to vary by up to five-fold among different mercial soymilks, with whole soybean milks having significantly higher isoflavone l than those made from soy protein isolates (63.6 ± 21.9 mg L −1 vs. 30.2 ± 5.8 mg L −1 ) Likewise, the ratio of genistein to daidzein was higher in isolated soy protein-based v "whole bean" soymilks (2.72 ± 0.24 vs. 1.62 ± 0.47, respectively, p < 0.0001) [36].…”

Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

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Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Izaguirre¹,

Barañano²,

Castañón³

et al. 2021

Processes

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Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

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Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

Section: Bioactivation Of Isoflavones In Soymilkmentioning

confidence: 99%

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Izaguirre¹,

Barañano²,

Castañón³

et al. 2021

Processes

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“…Genistin and daidzin, both β -glycoside conjugates, have been found to be the main isoflavone components in soy milk [13, 16]. Glycosides are poorly absorbed in the gastrointestinal tract, requiring gut microbiota-mediated conversion to aglycone forms prior to absorption into portal circulation [17, 18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Short-Course Oral Ciprofloxacin on Isoflavone Pharmacokinetics following Soy Milk Ingestion in Healthy Postmenopausal Women

Temyingyong

Koonrungsesomboon

Hanprasertpong

et al. 2019

Evidence-Based Complementary and Alternative Medicine

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Soy isoflavones have several potential benefits related to postmenopausal health. Isoflavone glycosides, found predominantly in nonfermented soy products, e.g., soy milk, require conversion by gut microbiota to their respective bioavailable aglycones prior to absorption into portal circulation. Use of short-course oral ciprofloxacin for the treatment of acute uncomplicated cystitis, the incidence of which is increasing among postmenopausal women, might adversely affect gut microbiota. The objective of this one-group pre-post treatment study was to determine the effect of short-course oral ciprofloxacin on isoflavone pharmacokinetics in healthy postmenopausal women. Eleven postmenopausal subjects were assigned to consume a single oral dose of 375 mL UHT soy milk (SOY phase). Blood samples were collected immediately before soy milk ingestion and at specific times for 32 hours after soy milk ingestion. Following a washout period of at least seven days, subjects were assigned to take 250 mg oral ciprofloxacin after breakfast and dinner for three days, followed by a single oral dose of 375 mL UHT soy milk the next day (CIPRO/SOY phase). Blood samples were collected at the same time points as in the SOY phase. Plasma samples were treated withβ-glucuronidase/sulfatase and plasma concentrations of aglycones (genistein and daidzein) were determined using high-performance liquid chromatography.Cmax,AUC0-t, andAUC0-∞of both aglycones andTmaxof genistein obtained from the CIPRO/SOY phase were significantly lower than those obtained from the SOY phase, whileTmaxof daidzein and t1/2of both aglycones in the two phases were not significantly different.

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Isoflavone intervention and its impact on bone mineral density in postmenopausal women: a systematic review and meta-analysis of randomized controlled trials

Inpan,

Na Takuathung,

Sakuludomkan

et al. 2023

Osteoporos Int

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Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

Cited by 3 publications

References 35 publications

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Effect of Short-Course Oral Ciprofloxacin on Isoflavone Pharmacokinetics following Soy Milk Ingestion in Healthy Postmenopausal Women

Isoflavone intervention and its impact on bone mineral density in postmenopausal women: a systematic review and meta-analysis of randomized controlled trials

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