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Chang SKC, Tan Y. Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and Cooking. Antioxidants (Basel) 2024; 13:755. [PMID: 39061824 PMCID: PMC11273802 DOI: 10.3390/antiox13070755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 07/28/2024] Open
Abstract
Both the soybean variety and processing method affect the end soybean product's characteristics. This study's objective was to characterize the effects of four extraction methods (variations of soaking and grinding) combined with cooking on the content and composition of phenolic substances and the antioxidant and anti-DU145 prostate cancer cell proliferation properties of soymilks prepared from a yellow soybean of the ProSoy variety, which is a high-protein variety. The results showed that the soymilk processing yield was the greatest using method 4, although method 2 gave the highest solid and protein yields by about 14 and 12%, respectively. Method 4, a two-step grinding method, also gave increased yields (8 and 7% for solids and proteins, respectively), and in all but one instance produced higher total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and total isoflavone content values in both raw and cooked soymilks as compared to method 1. Cooking the soymilks reduced 14-17% of their total phenolic substances. Cooking reduced the anti-cancer capacity of the phenolic extracts from the soymilk prepared using method 4 by increasing the IC50 value from about 4.9 mg/mL to 6.8 mg/mL. The increases in phenolic compounds and antioxidants produced in the Prosoy soymilks using methods 2 and 4, with simultaneous increases in product and solid yields, are of significant benefit to the soymilk industry and consumer health.
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Affiliation(s)
- Sam K. C. Chang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Biloxi, MS 39567, USA
| | - Yingying Tan
- Department of Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang 712046, China;
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Sun R, Niu H, Li Y, Sun M, Hua M, Miao X, Su Y, Wang J, Li D, Wang Y. Fermented natto powder alleviates obesity by regulating LXR pathway and gut microbiota in obesity rats. J Appl Microbiol 2024; 135:lxae003. [PMID: 38192042 DOI: 10.1093/jambio/lxae003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/02/2023] [Accepted: 01/05/2024] [Indexed: 01/10/2024]
Abstract
AIM This study aimed to investigate the positive effect of natto powder on obese rats fed with a high-fat diet (HFD). METHODS AND RESULTS Sprague-Dawley rats were fed with a HFD for 8 weeks continuously and gavaged with natto powder, respectively, for 8 weeks starting from the ninth week. The results showed that natto powder significantly reduced the body weight of rats and maintained the balance of cholesterol metabolism in the body by inhibiting the activity of liver X receptors (LXR) target genes, increasing the active expression of cholesterol 7 alpha-hydroxylase, and reducing the active expression of sterol-regulatory element-binding protein and 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR). Furthermore, natto powder increased the relative abundance of potentially beneficial microbiota in gut and decreased the relative abundance of obesity-related harmful bacteria, and also increased the Bacteroidetes/Firmicutes ratio and improved the composition of gut microbiota. CONCLUSIONS Natto powder maintains the balance of cholesterol metabolism by inhibiting the LXR pathway and regulating the gut microbiota.
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Affiliation(s)
- Ruiyue Sun
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
- Future Food (Bai Ma) Research Institute, Nanjing 211200, Jiangsu, China
| | - Honghong Niu
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Yueqiao Li
- Science and Technology Exchange and Cooperation Division, Jilin Academy of Agricultural Sciences, Changchun 130033, Jilin, China
| | - Mubai Sun
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Mei Hua
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Xinyu Miao
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Ying Su
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Jinghui Wang
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Da Li
- Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun 130033, Jilin, China
| | - Ying Wang
- Institute of Agricultural Quality Standards and Testing Technology, Liaoning Academy of Agricultural Sciences, Shenyang 110000, Liaoning, China
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Mirzai S, Laffin LJ. Supplements for Lipid Lowering: What Does the Evidence Show? Curr Cardiol Rep 2023; 25:795-805. [PMID: 37300664 DOI: 10.1007/s11886-023-01903-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
PURPOSE In this review, the regulation, proposed hypolipidemic mechanism, and efficacy of common dietary supplements (DSs) marketed for cardiovascular health are discussed. RECENT FINDINGS Data demonstrate modest but inconsistent lipid-lowering effects with common DSs such as probiotics, soluble fibers, plant sterols, green tea, berberine, guggul, niacin, and garlic. Furthermore, data is limited regarding turmeric, hawthorn, and cinnamon. Red yeast rice has shown to be a beneficial DS, but its safety and efficacy are dependent upon its production quality and monacolin K content, respectively. Finally, soy proteins and omega-3 fatty acid-rich foods can have significant health benefits if used to displace other animal products as part of a healthier diet. Despite the rising use of DSs, data demonstrate unpredictable results. Patients should be educated on the difference between these DSs and evidence-based lipid-lowering medications proven to improve cardiovascular outcomes.
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Affiliation(s)
- Saeid Mirzai
- Department of Internal Medicine, Cleveland Clinic Foundation, Cleveland, OH, USA
| | - Luke J Laffin
- Section of Preventive Cardiology and Rehabilitation, Department of Cardiovascular Medicine, Cleveland Clinic Foundation, 9500 Euclid Avenue, Mail Code JB1, Cleveland, OH, 44195, USA.
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Kušar A, Žmitek K, Lähteenmäki L, Raats MM, Pravst I. Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New Zealand. Compr Rev Food Sci Food Saf 2021; 20:1307-1332. [PMID: 33565710 DOI: 10.1111/1541-4337.12716] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 12/01/2022]
Abstract
Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about the health benefits of foods through labeling and the broader promotion of specific food products. As health claims are carefully regulated in many countries, their use is limited due to considerable investments required to fulfill the regulatory requirement. Although health claims represent a driving force for innovation in the food industry, the risk of misleading of consumers need to be avoided. The health claim scientific substantiation process must be efficient and transparent in order to meet the needs of companies in the global market, but should be based on strong scientific evidence and plausible mechanisms of actions, to ensure highest level of consumer protection. The objective of this review is to compare the possibilities for using health claims on foods in the European Union, the USA, Canada, and Australia and New Zealand. In particular, we focused on differences in the classification of claims, on the scientific substantiation processes and requirements for health claims use on foods in the selected regions. Reduction of disease risk (RDR) claims are associated with relatively similar procedures and conditions for use, whereas several notable differences were identified for other types of claims. In all cases, RDR claims must be approved prior their introduction to the market, and only a few such claims have been authorized. Much greater differences were observed concerning other types of claims.
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Affiliation(s)
- Anita Kušar
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia.,VIST - Higher School of Applied Sciences, Ljubljana, Slovenia
| | - Liisa Lähteenmäki
- MAPP Centre, Department of Management, Aarhus University, Aarhus V, Denmark
| | - Monique M Raats
- Food, Consumer Behaviour and Health Research Centre, University of Surrey, Guildford, Surrey, UK
| | - Igor Pravst
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia.,VIST - Higher School of Applied Sciences, Ljubljana, Slovenia.,Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
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Ma L, Liu G, Ding M, Zong G, Hu FB, Willett WC, Rimm EB, Manson JE, Sun Q. Isoflavone Intake and the Risk of Coronary Heart Disease in US Men and Women: Results From 3 Prospective Cohort Studies. Circulation 2020; 141:1127-1137. [PMID: 32200662 DOI: 10.1161/circulationaha.119.041306] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
BACKGROUND Whether soy products confer health benefits related to coronary heart disease (CHD) remains controversial because of inconsistent evidence. METHODS A total of 74 241 women from the NHS (Nurses' Health Study; 1984-2012), 94 233 women from the NHSII (Nurses' Health Study II; 1991-2013), and 42 226 men from the Health Professionals Follow-Up Study (1986-2012), who were free of cardiovascular disease and cancer at baseline, were included in the present analysis. Dietary data were updated every 2 to 4 years using a validated food frequency questionnaire. Nonfatal myocardial infarction and CHD deaths were adjudicated through reviewing medical records, death certificates, and other medical documents. RESULTS In these cohorts, 8359 incident CHD cases were documented during 4 826 122 person-years of follow-up. In multivariable-adjusted analyses, isoflavone intake was inversely associated with CHD (pooled hazard ratio [HR] comparing the extreme quintiles: 0.87 [95% CI, 0.81-0.94]; P=0.008). Consumption of tofu, but not soy milk, was inversely associated with the risk of CHD, with pooled HRs (95% CIs) of 0.82 (0.70-0.95; P=0.005) and 0.87 (0.69-1.10; P=0.41), respectively, comparing ≥1 serving/week with <1 serving/month. Further analyses showed that, in women, the favorable association of tofu was primarily driven by stronger inverse association of tofu intake observed in younger women before menopause and postmenopausal women without hormone use (Pinteraction=0.002). CONCLUSIONS Higher intake of isoflavones and tofu was associated with a moderately lower risk of developing CHD, and in women the favorable association of tofu were more pronounced in young women or postmenopausal women without hormone use.
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Affiliation(s)
- Le Ma
- School of Public Health, Xi'an Jiaotong University Health Science Center, China (L.M.).,Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA.,Key Laboratory of Environment and Genes Related to Diseases (Xi'an Jiaotong University), Ministry of Education of China (L.M.)
| | - Gang Liu
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China (G.L.)
| | - Ming Ding
- Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA
| | - Geng Zong
- Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA
| | - Frank B Hu
- Department of Epidemiology (F.B.H., W.C.W., E.B.R., J.E.M.), Harvard T.H. Chan School of Public Health, Boston, MA.,Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA.,Channing Division of Network Medicine (F.B.H., W.C.W., E.B.R., J.E.M., Q.S.)Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA
| | - Walter C Willett
- Department of Epidemiology (F.B.H., W.C.W., E.B.R., J.E.M.), Harvard T.H. Chan School of Public Health, Boston, MA.,Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA.,Channing Division of Network Medicine (F.B.H., W.C.W., E.B.R., J.E.M., Q.S.)Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA
| | - Eric B Rimm
- Department of Epidemiology (F.B.H., W.C.W., E.B.R., J.E.M.), Harvard T.H. Chan School of Public Health, Boston, MA.,Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA.,Channing Division of Network Medicine (F.B.H., W.C.W., E.B.R., J.E.M., Q.S.)Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA
| | - JoAnn E Manson
- Department of Epidemiology (F.B.H., W.C.W., E.B.R., J.E.M.), Harvard T.H. Chan School of Public Health, Boston, MA.,Channing Division of Network Medicine (F.B.H., W.C.W., E.B.R., J.E.M., Q.S.)Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA.,Division of Preventive Medicine (J.E.M.), Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA
| | - Qi Sun
- Department of Nutrition (L.M., M.D., G.Z., F.B.H., W.C.W., E.B.R., Q.S.), Harvard T.H. Chan School of Public Health, Boston, MA.,Channing Division of Network Medicine (F.B.H., W.C.W., E.B.R., J.E.M., Q.S.)Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA
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