Biochemistry and use of soybean isoflavones in functional food development

@article{Hu2019BiochemistryAU,
  title={Biochemistry and use of soybean isoflavones in functional food development},
  author={Chengshen Hu and Wing-Tak Wong and Runyu Wu and Wing‐Fu Lai},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2019},
  volume={60},
  pages={2098 - 2112}
}
Abstract Soybeans and their food products exist in the market in various forms, ranging from crude oils and bean meals to nutritious products (e.g. soy milk powers). With the availability of technologies for mass production of soy products and for enrichment of soy components (e.g. phospholipids, saponins, isoflavones, oligosaccharides and edible fiber), the nutritional values of soy products have been enhanced remarkably, offering the potential for functional food development. Among different… 

Physiologically Active Molecules and Functional Properties of Soybeans in Human Health—A Current Perspective

This review intends to examine the physiological activities of soybeans that have recently been studied and confirm their potential as a high-functional, well-being food.

Isoflavonoids in Soy and Soy-Containing Foods

Soy is exceptionally rich in isoflavonoids, which are linked to various health benefits. The aim of the research was to determine the content of isoflavonoids in soy and some soy-containing foods.

Isoflavone-enriched whole soy milk powder stimulates osteoblast differentiation

The results show that I-WSM has the ability to stimulate osteogenic properties in osteoblasts both at the initial and terminal stages of differentiation, and might be projected as a remedy for a bone-related disease like osteoporosis.

What Is the Relationship between Antioxidant Efficacy, Functional Composition, and Genetic Characteristics in Comparing Soybean Resources by Year?

The aim of this study was to analyze the physiological activity of 48 soybean resources harvested in 2020 to identify the soybean resources’ relationships with individual isoflavone compounds and

Physiological Effects of Green-Colored Food-Derived Bioactive Compounds on Cancer

Potential chemopreventive functions of the bioactive compounds from green-colored foods, including folate, riboflavin, retinoic acid, and vitamin D3 present in green foods, showed potential cancer suppressing effects and could be beneficial for further research on the anti-carcinogenic effects of green- colored food-derived compounds.

The hepatoprotective effects of plant-based foods based on the "gut-liver axis": a prospective review.

This review emphatically summarizes the plant-based foods and their chemical constituents with reported effects to impact the LPS/TLR4 signaling pathway of gut-liver axis of various liver diseases, reflecting their health benefits in preventing/alleviating liver diseases.

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF, and organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

Effect of soybean milk fermented with Lactobacillus plantarum HFY01 isolated from yak yogurt on weight loss and lipid reduction in mice with obesity induced by a high-fat diet

Soybean milk fermented with Lactobacillus plantarum HFY01 (LP-HFY01) was used for weight and lipid reduction in mice with obesity induced by a high-fat diet. We evaluated the gastrointestinal

References

SHOWING 1-10 OF 148 REFERENCES

Isoflavone content of infant formulas and the metabolic fate of these phytoestrogens in early life.

The high steady state plasma concentration of isoflavones in infants fed soy-based formula is explained by reduced intestinal biotransformation, as evidenced by low or undetectable concentrations of equol and other metabolites, and is maintained by constant daily exposure from frequent feeding.

Cellular and physiological effects of soy flavonoids.

Recent studies suggest beneficial health effects of soy and recommend increasing the intake of isoflavone-rich soy protein to the level of intake commonly used in Asian countries.

Early Exposure to Soy Isoflavones and Effects on Reproductive Health: A Review of Human and Animal Studies

This review discusses key aspects of the current human and animal studies and identifies critical areas to be investigated as there is no clear consensus in this research field.

Effects of soy containing diet and isoflavones on cytochrome P450 enzyme expression and activity

  • M. Ronis
  • Biology
    Drug metabolism reviews
  • 2016
Evidence linking the effects of soy diets on CYP expression to isoflavone phytoestrogens, particularly, genistein and daidzein that are associated with soy protein is examined.

Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry

Identification ofisoflavone glycosidic conjugates from several soy products was carried out by HPLC-mass spectrometry. Positive ion mass spectra obtained using the heated nebulizer-atmospheric

Chlorination and nitration of soy isoflavones.

The results indicate that the ability of the isoflavones to react with these oxidant species depends on their structure and suggest that they could be formed under conditions where these reactive species are generated under pathological conditions.
...