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Luo H, Bao Y, Zhu P. Nutritional and functional insight into novel probiotic lycopene- soy milk by genome edited Bacillus subtilis. Food Chem 2023; 429:136973. [PMID: 37499509 DOI: 10.1016/j.foodchem.2023.136973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 07/29/2023]
Abstract
Nutritional and functional soy-based milk gains growing attention globally in food industry. However, its poor sensorial attributes, single flavor, and limited substance variety become critical issues in displaying balanced nutrition and multifunction for health. Herein, a novel probiotic lycopene-soy milk was developed by genome edited Bacillus subtilis harboring lycopene biosynthesis cassette with efficient lycopene production of 25.73 ± 1.57 mg/g DCW. Further investigation displayed desirable pH, reducing sugar, protein, total phenolic content and isoflavone for achieved milk than conventional soy milk, implying it with well-balanced nutritional quality. Notably, achieved milk exhibited stronger antioxidant capacity and higher isoflavone bioavailability for functionality. Moreover, it possessed significantly high scores for taste, appearance, and overall acceptability, suggesting its excellent sensorial attributes. To our delight, it is the first time to fortify soy-milk with probiotic and lycopene by genome edited B. subtilis to explore additive effect on improving nutritional value and functionality for food application.
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Affiliation(s)
- Hao Luo
- College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, Jiangsu, China.
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2
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Xie G, Luo J, Li F, Li D, Han Y, Tao Y. Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk. Ultrason Sonochem 2023; 101:106692. [PMID: 37988955 PMCID: PMC10696255 DOI: 10.1016/j.ultsonch.2023.106692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/23/2023]
Abstract
The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. After the exposure to ultrasound cavitation at 522.5 W/L and 70 °C for 12 min, the lipoxygenase activity was inactivated by 96.47 %. Meanwhile, HC treatment with the cavitation number of 0.0133 for 240 min led to the loss of 79.31 % of lipoxygenase activity. An artificial neural network was used to model and visualize the effects of different parameters after ultrasound cavitation treatment on the inactivation efficiency of soy milk. Turbiscan test results showed that hydrodynamic and ultrasound cavitation decreased the instability index and particle size of soy milk. Moreover, the total free amino acid content was significantly increased after hydrodynamic and ultrasound cavitation treatment. Gas chromatography-mass spectrometry showed that the total content of beany flavor compounds decreased after acoustic cavitation and HC treatment. Acoustic cavitation and HC affected the tertiary and secondary structure of soy milk, which was related to the inactivation of lipoxygenase. We aim to explore a potential and effective way of the application in soy milk processing by comparing the ultrasound equipped with heat treatment and hydrodymic cavitation.
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Affiliation(s)
- Guangjie Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Ji Luo
- College of Life Science, Anhui Normal University, Wuhu, Anhui, 241000, China
| | - Fang Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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3
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Wang F, Fan W, Wang B, Han Y, Sun X. Characterizing acidified and renneted gels with different soy milk and skim milk proportions. Food Res Int 2023; 172:113207. [PMID: 37689953 DOI: 10.1016/j.foodres.2023.113207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
To understand the properties of differently acidified and renneted gels with different soy milk and skim milk proportions, mixed milks were prepared and treated using sequenced renneting then acidification at 4 °C, and the formation, spontaneous whey separation, and microstructure of the gels were monitored. The results showed that both acidification and renneting promoted gel formation in mixed milk and increased gel strength. In gels, the pH range was narrow (pH ≤ 5.2) at low soy milk proportion (25%) and low renneting degrees (0%, 25% and 50%), and the pH range was extended such that gels were formed with increasing soy milk proportion and renneting degree. When compared with pH, soy milk proportion and renneting degree influenced whey separation percentages more strongly. Soy milk significantly reduced whey separation percentages in gels, and gel strength was highest at 50% soy milk. Protein aggregates sizes increased with increasing soy milk proportion at the 75% renneting degree, and the pore sizes of skim milk-dominated gels was strongly influenced by acidification. These results help us understand mixed gel properties and provide valuable information for the manufacture of mixed fermented dairy products.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
| | - Wanning Fan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Bingshou Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Yixuan Han
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
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4
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Hooshmand-Moghadam B, Johne M, Golestani F, Lorenz K, Asadi M, Maculewicz E, Mastalerz A. Effects of soy milk ingestion immediately after resistance training on muscular-related biomarkers in older men: a randomized controlled trial. Biol Sport 2023; 40:1207-1217. [PMID: 37867735 PMCID: PMC10588584 DOI: 10.5114/biolsport.2023.123894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 11/29/2022] [Accepted: 03/26/2023] [Indexed: 10/24/2023] Open
Abstract
We evaluated the effects of soy milk ingestion on changes in body composition, strength, power, and muscular-related biomarkers following 12 weeks of resistance training in older men. Thirty healthy older men (age = 65.63 ± 3.16 years; body mass = 62.63 ± 3.86 kg) were randomly assigned to one of two groups: soy milk + resistance training (SR) or placebo + resistance training (PR). Participants in the SR group received 240 ml of vanilla-flavoured non-dairy soy milk immediately after every training session and at the same time on non-training days. Differences in muscle mass, upper limb body strength (UBS), lower limb aerobic power (LAP), activin A, and GDF15 were significantly greater in the SR group vs. the PR group (P < 0.05). Both intervention groups experienced a significant (p < 0.05) reduction in body mass (PR = -3.9 kg; SR = -3.2 kg), body fat % (PR = -0.8%; SR = -1.2%), activin A (PR = -5.1 pg/ml; SR = -12.8 pg/ml), GDF15 (PR = -8.1 pg/ml; SR = -14.7 pg/ml), TGFβ1 (PR = -0.43 pg/ml; SR = -0.41 pg/ml), and increase in muscle mass (PR = 0.81 kg; SR = 2.5 kg), UBS (PR = 3.4 kg; SR = 6.7 kg), lower limb body strength (PR = 2.8 kg; SR = 5.2 kg), upper limb aerobic power (PR = 34.3 W; SR = 38.6 W), LAP (PR = 23.2 W; SR = 45.2 W), BDNF (PR = 8.3 ng/ml; SR = 12.7 ng/ml), and irisin (PR = 1.5 ng/ml; SR = 2.9 ng/ml) compared to baseline. The ingestion of soy milk during 12 weeks of resistance training augmented lean mass, strength, and power, and altered serum concentrations of skeletal muscle regulatory markers in older men.
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Affiliation(s)
| | - Monika Johne
- Department of Biomedical Sciences, Józef Piłsudski University of Physical Education, Warsaw, Poland
| | - Fateme Golestani
- Department of Exercise Physiology, University of Birjand, Birjand, Iran
| | - Katarzyna Lorenz
- Department of Biomedical Sciences, Józef Piłsudski University of Physical Education, Warsaw, Poland
| | - Monireh Asadi
- Faculty of Sports Sciences, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ewelina Maculewicz
- Department of Biomedical Sciences, Józef Piłsudski University of Physical Education, Warsaw, Poland
| | - Andrzej Mastalerz
- Department of Biomedical Sciences, Józef Piłsudski University of Physical Education, Warsaw, Poland
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Liu SL, Chen CY, Chen YS. Characteristic properties of spray-drying Bifidobacterium adolescentis microcapsules with biosurfactant. J Biosci Bioeng 2022; 133:250-257. [PMID: 35012877 DOI: 10.1016/j.jbiosc.2021.12.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/09/2021] [Accepted: 12/06/2021] [Indexed: 12/15/2022]
Abstract
The surfactants used for emulsion is one of the best techniques for microencapsulation of lactic acid bacteria (LAB) since it is economical. The biosurfactants have many advantages such as lower toxicity, higher biodegradability. In this study, microcapsules were prepared via spray drying using Bifidobacterium adolescentis species cultured in soy milk extract with biosurfactant prepared using Alcaligenes piechaudii CC-ESB2 to improve their powder properties. The soy milk was used to increase the health benefits instead of the milk. The optimum bacterial strain viability, water activity, and moisture content of the microcapsules were achieved at a spray dryer inlet/outlet temperature of 120/60°C. The composition of the carrier affects the particle size of the microcapsules. Using 90% maltodextrin (MD), 5% isomalto-oligosaccharide syrup (IMOS) and 5% biosurfactant as a carrier increased the viability of the LAB. Scanning electron microscope observations showed that the LAB microcapsules were able to effectively retain their completeness. Furthermore, microcapsules added with a biosurfactant prepared using A. piechaudii CC-ESB2 displayed significantly better flow properties than those without the surfactant and biosurfactant, which indicates that the biosurfactant assists in enhancing the powder properties of the microcapsules. It also has sufficient biological activity as a LAB product because the probiotics exceed 106 CFU/mL The spray-dried abandoned supernatant with biosurfactant exhibited superior bacteriostasis, which suggests that the supernatant of B. adolescentis during microencapsulation not only retains its bacteriostatic effect under high spray drying temperatures, but also provides additional antibacterial effects for the microcapsules.
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Affiliation(s)
- Shih-Lun Liu
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung, Taiwan, ROC
| | - Chun-Yeh Chen
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung, Taiwan, ROC
| | - Yuh-Shuen Chen
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung, Taiwan, ROC.
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Hodúr C, Szpisják-Gulyás N, Lemmer B, Jákói Z, Kertész S, László Z, Veréb G, Beszédes S. Comparison of filtering models for milk substitutes. J Food Sci Technol 2021; 58:4429-4436. [PMID: 34538926 DOI: 10.1007/s13197-020-04928-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2020] [Accepted: 11/27/2020] [Indexed: 11/25/2022]
Abstract
Membrane-based methods of filtering are becoming increasingly popular in the food industry, but membrane fouling significantly affects filtration performance, making the characterisation of fouling mechanisms critical. This study examined the applicability of three mathematical models. The resistance-in-series model divides the total resistance into membrane resistance, reversible resistance and irreversible resistance. The Hermia models distinguish four basic blocking mechanisms, namely complete blocking, standard blocking, intermediate blocking and cake filtration. The Makardij model analyses the flux-reducing or -enhancing effects. In the experiments, different models were investigated and compared. The feed solution was two milk substitute drinks (soy and oat) that were ultrafiltered under different operating parameters (transmembrane pressures: 0.05-0.1 MPa, stirring rate: 100-400 min-1). By fitting the data to the models, the most characteristic blocking mechanism and the rate constant that most influenced flux could be determined.
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Affiliation(s)
- Cecilia Hodúr
- Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725 Hungary
- Institute of Environmental Science and Technology, University of Szeged, Tisza L. krt 132, Szeged, 6720 Hungary
| | - Nikolett Szpisják-Gulyás
- Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725 Hungary
| | - Balázs Lemmer
- Institute of Environmental Science and Technology, University of Szeged, Tisza L. krt 132, Szeged, 6720 Hungary
| | - Zoltán Jákói
- Institute of Environmental Science and Technology, University of Szeged, Tisza L. krt 132, Szeged, 6720 Hungary
| | - Szabolcs Kertész
- Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725 Hungary
| | - Zsuzsanna László
- Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725 Hungary
| | - Gábor Veréb
- Institute of Environmental Science and Technology, University of Szeged, Tisza L. krt 132, Szeged, 6720 Hungary
| | - Sándor Beszédes
- Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725 Hungary
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7
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Battisti I, Ebinezer LB, Lomolino G, Masi A, Arrigoni G. Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics. Food Chem 2021; 352:129299. [PMID: 33690076 DOI: 10.1016/j.foodchem.2021.129299] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/22/2020] [Accepted: 02/03/2021] [Indexed: 01/27/2023]
Abstract
The consumption of soy milk is increasing worldwide for its nutritional value and health benefits, however, its protein composition after commercialization is not well known. Technological and thermal treatments to which soy milk is subjected could affect the protein composition of the commercial products. This study compared the protein profile of 15 different commercial soy milks using a label-free quantitative proteomics approach. Proteins related to nutrient reservoir activity, endopeptidase inhibitor activity, lipid binding, and seed maturation contribute the most in terms of percentage mass. Their associated Gene Ontology terms are also enriched. Samples clustered into three groups based on their protein composition, with glycinins and beta-conglycinins being the most influential for determining the clustering. Amino acid composition estimated from the proteomics data also reflects the clustering of samples. Twenty allergenic proteins varying in abundance were identified, with Gly m 5 and Gly m 6 being the predominantly abundant allergens.
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Affiliation(s)
- Ilaria Battisti
- Department of Biomedical Sciences, University of Padova, via U. Bassi 58/B, 35131 Padova, Italy; Proteomics Center, University of Padova and Azienda Ospedaliera di Padova, via G. Orus 2/B, 35129 Padova, Italy.
| | - Leonard Barnabas Ebinezer
- Department of Agronomy, Food, Natural Resources, Animals, and Environment, University of Padova, Via dell'Università 16, 35020 Legnaro, Italy.
| | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment, University of Padova, Via dell'Università 16, 35020 Legnaro, Italy.
| | - Antonio Masi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment, University of Padova, Via dell'Università 16, 35020 Legnaro, Italy.
| | - Giorgio Arrigoni
- Department of Biomedical Sciences, University of Padova, via U. Bassi 58/B, 35131 Padova, Italy; Proteomics Center, University of Padova and Azienda Ospedaliera di Padova, via G. Orus 2/B, 35129 Padova, Italy; CRIBI Biotechnology Center, University of Padova, via U. Bassi 58/B, 35131 Padova, Italy.
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Yamuna A, Chen TW, Chen SM, Jiang TY. Facile synthesis of single-crystalline Fe-doped copper vanadate nanoparticles for the voltammetric monitoring of lethal hazardous fungicide carbendazim. Mikrochim Acta 2021; 188:277. [PMID: 34322766 DOI: 10.1007/s00604-021-04941-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022]
Abstract
The highly selective and sensitive electrochemical detection of highly toxic fungicide carbendazim (CBZ) by the iron (Fe)-doped copper vanadate (CuVO4; CuV) is discussed. The Fe-doped copper vanadate (Fe-CuV) is prepared by the simple co-precipitation method followed by an annealing process which produced high crystallinity. The material properties of Fe-CuV are characterized by XRD, Raman spectrometry, XPS analysis, HRTEM, and SAED pattern. The electrochemical characterization of Fe-CuV towards CBZ detection are done by CV and DPV techniques. The Fe-CuV/GCE exhibits good electroanalytical activity towards the electro-oxidation of CBZ at the potential of 0.81 V vs Ag/AgCl. The developed sensor electrode revealed a linear range of 0.01 to 83.1 μM and a limit of detection of about 5 nM. In addition, Fe-CuV/GCE reveals good storage stability (RSD = 2.63%) and reproducibility (RSD = 2.85%) for the electro-oxidation of CBZ. The electrode material was applied to the detection of CBZ in apple juice and soy milk samples, and the results were discussed. Thus, our projected Fe-CuV/GCE can be employed as electrode material in a rapid onsite sensor for the detection and determination of noxious pollutants.
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Affiliation(s)
- Annamalai Yamuna
- Electroanalysis and Bioelectrochemistry Lab, Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No.1, Section 3, Chung-Hsiao East Road, Taipei, 106, Taiwan, Republic of China
| | - Tse-Wei Chen
- Electroanalysis and Bioelectrochemistry Lab, Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No.1, Section 3, Chung-Hsiao East Road, Taipei, 106, Taiwan, Republic of China.,Research and Development Center for Smart Textile Technology, National Taipei University of Technology, No.1, Section 3, Chung-Hsiao East Road, Taipei, 106, Taiwan.,Department of Materials, Imperial College London, London, SW72AZ, UK
| | - Shen-Ming Chen
- Electroanalysis and Bioelectrochemistry Lab, Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No.1, Section 3, Chung-Hsiao East Road, Taipei, 106, Taiwan, Republic of China.
| | - Ting-Yu Jiang
- Electroanalysis and Bioelectrochemistry Lab, Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No.1, Section 3, Chung-Hsiao East Road, Taipei, 106, Taiwan, Republic of China
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9
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Feng JY, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Effects of okara and vitamin B 2 bioenrichment on the functional properties and in vitro digestion of fermented soy milk. Food Res Int 2021; 145:110419. [PMID: 34112422 DOI: 10.1016/j.foodres.2021.110419] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/03/2021] [Accepted: 05/11/2021] [Indexed: 01/29/2023]
Abstract
Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β-glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility.
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Affiliation(s)
- Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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10
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Setiabudiawan B, Sitaresmi MN, Sapartini G, Sumadiono, Citraresmi E, Sekartini R, Putra AM, Jo J. Growth Patterns of Indonesian Infants with Cow's Milk Allergy and Fed with Soy-Based Infant Formula. Pediatr Gastroenterol Hepatol Nutr 2021; 24:316-324. [PMID: 34046335 PMCID: PMC8128776 DOI: 10.5223/pghn.2021.24.3.316] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/17/2020] [Accepted: 01/02/2021] [Indexed: 11/14/2022] Open
Abstract
PURPOSE The use of soy-based infant formula has increased widely in infants with cow's milk allergy (CMA). This study aimed to provide evidence on the growth pattern of CMA infants fed with soy-based infant formula in an Indonesian setting. METHODS A multi-site, intervention study was conducted among full-term and normal birth weight CMA infants. Within six months, the subjects were provided with a soy-based infant formula. Weight, height, and head circumference were measured at baseline, weeks 4, 8, 12, 16, 20, and 24. Adverse events were recorded by scoring atopic dermatitis and symptom-based clinical scores. RESULTS Based on the World Health Organization growth chart, we found that most of subjects had normal nutritional status for weight-for-age, length-for-age, weight-for-length, and head-circumference-for-age. There were statistically significant differences between baseline and end-line for weight-for-age, length-for-age, weight-for-length, and head circumference-for-age nutritional status. No allergic symptoms or intolerance toward soy formula were observed at the end of the intervention period. CONCLUSION These results show that infants fed with soy-based infant formula have a normal pattern of growth.
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Affiliation(s)
- Budi Setiabudiawan
- Department of Child Health, Faculty of Medicine, Universitas Padjadjaran, Bandung, Indonesia
| | - Mei Neni Sitaresmi
- Department of Child Health, Faculty of Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Gartika Sapartini
- Department of Child Health, Faculty of Medicine, Universitas Padjadjaran, Bandung, Indonesia
| | - Sumadiono
- Department of Child Health, Faculty of Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Endah Citraresmi
- Department of Child Health, Harapan Kita Child and Mother Hospital, Jakarta, Indonesia
| | - Rini Sekartini
- Department of Child Health, Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia
| | - Azwin Mengindra Putra
- Department of Child Health, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia
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11
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Zhang C, Hua Y, Li X, Kong X, Chen Y. Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. Food Chem 2020; 333:127469. [PMID: 32673955 DOI: 10.1016/j.foodchem.2020.127469] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/15/2020] [Accepted: 06/29/2020] [Indexed: 11/29/2022]
Abstract
The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor.
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Affiliation(s)
- Caimeng Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
| | - Xingfei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiangzhen Kong
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yeming Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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12
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Hu Y, Guan R, Shao X, Zhang C, Fan X, Zhang S, Hong M, Yue Q. Synthesis of Carbon Dots by Varying Doped Elements and Application in Serine Detection. J Fluoresc 2020; 30:1447-1456. [PMID: 32780262 DOI: 10.1007/s10895-020-02592-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Accepted: 07/27/2020] [Indexed: 11/29/2022]
Abstract
Carbon dots (CDs) with different doping elements were successfully synthesized via a simple hydrothermal strategy. 3-amino-4-chlorophenylboronic acid, 3-aminobenzeneboronic acid, aniline, and benzene were used as precursors, respectively. The B/N co-doping CDs (BNCDs) derived from 3-aminobenzeneboronic acid show brightest fluorescence among the CDs products with quantum yield at 0.15. The fluorescence of BNCDs exhibits good photostability and excitation-independent emission behavior. The bright blue emission of BNCDs can be quenched by serine, which is a kind of neutral aliphatic amino acid containing hyroxyl groups with polarity. It is possibly due to the molecular collision between excited state of BNCDs and the ground state of serine. BNCDs can be served as fluorophore probe for the assay of serine based on the efficient quenching effect. The approach for the determination of serine shows a high sensitivity with a detection limit at 0.14 nM, which is lower than those of previous works. Furthermore, the present BNCDs system can be employed to monitor serine in real food and biological samples. The strategy may be a potential way for the application in food safety and biomedicine fields.
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Affiliation(s)
- Yingying Hu
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Rentian Guan
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Xiaodong Shao
- State Key Laboratory for Performance and Structure Safety of Petroleum Tubular Goods and Equipment Materials, Tubular Goods Research Institute, Xian, 710077, China
| | - Cong Zhang
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Xiaoyu Fan
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Shuai Zhang
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Min Hong
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Qiaoli Yue
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China.
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Sadeghi O, Milajerdi A, Siadat SD, Keshavarz SA, Sima AR, Vahedi H, Adibi P, Esmaillzadeh A. Effects of soy milk consumption on gut microbiota, inflammatory markers, and disease severity in patients with ulcerative colitis: a study protocol for a randomized clinical trial. Trials 2020; 21:565. [PMID: 32576228 PMCID: PMC7310397 DOI: 10.1186/s13063-020-04523-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Accepted: 06/16/2020] [Indexed: 02/06/2023] Open
Abstract
Background Several strategies are recommended to alleviate clinical symptoms of ulcerative colitis (UC). Soy milk may affect UC through its anti-inflammatory properties. However, no study has examined the effects of soy milk consumption on gut microbiota and inflammatory biomarkers in patients with UC. The current study will be done to examine the effects of soy milk consumption on UC symptoms, inflammation, and gut microbiota in patients with UC. Methods This study is a randomized clinical trial, in which thirty patients with mild to moderate severity of UC will be randomly allocated to receive either 250 mL/day soy milk plus routine treatments (n = 15) or only routine treatments (n = 15) for 4 weeks. Assessment of anthropometric measures and biochemical indicators including serum concentrations of high-sensitivity C-reactive protein (hs-CRP), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interferon gamma (IFN-γ) will be done at the study baseline and end of trial. In addition, the quantity of butyrate-producing bacteria including Clostridium cluster IV, Faecalibacterium prausnitzii, and Roseburia spp.; prebiotic bacteria including Lactobacillus spp. and Bifidobacteria spp.; and mucus-degrading bacteria including Akkermansia muciniphila, Bacteroides fragilis, and Ruminococcus spp., as well as calprotectin and lactoferrin levels, will be explored in fecal samples. Also, the Firmicutes to Bacteroidetes ratio which is of significant relevance in human gut microbiota composition will be assessed. Discussion Altered gut microbiota has been reported as an important contributing factor to inflammation in patients with inflammatory bowel disease (IBD). Soy milk contains several components such as phytoestrogens with potential anti-inflammatory properties. This product might affect gut microbiota through its protein and fiber content. Therefore, soy milk might beneficially affect systemic inflammation, gut microbiota, and then clinical symptoms in patients with UC. Trial registration Iranian Registry of Clinical Trials (www.irct.ir) IRCT20181205041859N1. Registered on 27 January 2019.
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Affiliation(s)
- Omid Sadeghi
- Students Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran.,Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran
| | - Alireza Milajerdi
- Students Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran.,Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran
| | - Seyed Davar Siadat
- Department of Mycobacteriology and Pulmonary Research, Microbiology Research Center, Pasteur Institute of Iran, Tehran, Iran
| | - Seyed Ali Keshavarz
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali Reza Sima
- Digestive Disease Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran
| | - Homayoon Vahedi
- Digestive Disease Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran
| | - Peyman Adibi
- Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ahmad Esmaillzadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran. .,Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran. .,Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
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Chang PC, Liu YW, Chen KH. Acute pouch outlet obstruction due to lactobezoar after Roux-en-Y gastric bypass. Surg Obes Relat Dis 2019; 16:352-353. [PMID: 31862173 DOI: 10.1016/j.soard.2019.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Accepted: 11/04/2019] [Indexed: 11/15/2022]
Affiliation(s)
- Po-Chih Chang
- Department of Surgery, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan; Division of Thoracic Surgery, Department of Surgery, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan; Weight Management Center, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan; Translational Research Center, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan; Department of Sports Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung City, Taiwan
| | - Yu-Wei Liu
- Department of Surgery, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan; Division of Thoracic Surgery, Department of Surgery, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan
| | - Kai-Hua Chen
- Department of Surgery, Kaohsiung Medical University Hospital/Kaohsiung Medical University, Kaohsiung City, Taiwan.
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15
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Kataria TK, Corona-Chávez A, Olvera-Cervantes JL, Rojas-Laguna R, Sosa-Morales ME. Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºC. J Food Sci Technol 2018; 55:3119-3126. [PMID: 30065422 DOI: 10.1007/s13197-018-3238-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2018] [Accepted: 05/21/2018] [Indexed: 10/14/2022]
Abstract
For microwave heating pasteurization processes, knowledge of the dielectric characteristics of foods are very important. In this paper, we present the dielectric properties of raw soy milk and commercial packed soy milk of four different flavors (light, natural, chocolate and pecan) from 500 MHz to 20 GHz, covering most of the assigned frequencies by the Federal Communications Commission for heating purposes. Experiments were performed using an open-ended-coaxial probe and a vector network analyzer. This characterization was carried out for temperatures ranging from 20 to 70 °C in steps of 10 °C. The dielectric constant of soy milks decreased with increasing frequency, while increasing temperature resulted in decreasing of the values. The dielectric loss factor presents a U shape behavior, where the loss started decreasing from 500 MHz to about 3 GHz and then, it increased again up to 20 GHz. In addition, higher temperatures decreased the dielectric loss. Applying the higher order Debye´s equation, two relaxation times were calculated for the soymilks, with good agreement with the measured properties. Deeper penetration of microwaves were obtained for raw soy milk at 915 MHz, making it suitable for microwave pasteurization.
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Affiliation(s)
- Tejinder Kaur Kataria
- 1Departamento de Electrónica, Universidad de Guanajuato, Salamanca, Guanajuato, Mexico
| | - Alonso Corona-Chávez
- 1Departamento de Electrónica, Universidad de Guanajuato, Salamanca, Guanajuato, Mexico.,2Instituto Nacional de Astrofísica, Óptica y Electrónica, Tonanzintla, Puebla, Mexico
| | | | - Roberto Rojas-Laguna
- 1Departamento de Electrónica, Universidad de Guanajuato, Salamanca, Guanajuato, Mexico
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Vanga SK, Raghavan V. How well do plant based alternatives fare nutritionally compared to cow's milk? J Food Sci Technol 2018; 55:10-20. [PMID: 29358791 PMCID: PMC5756203 DOI: 10.1007/s13197-017-2915-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
Due to the issues like lactose intolerance and milk allergy arising from the consumption of cow's milk, there has been an increased demand in the plant based alternative milks around the world. Food industry has addressed these demands by introducing various milk beverages which are promoted as alternatives coming from plant sources which include almond milk and soy milk. Though they are popularly advertised as healthy and wholesome, little research has been done in understanding the nutritional implications of consuming these milk beverages in short term and long term. Further, consumers associate these alternatives to be a direct substitute of cow's milk which might not be true in all cases. This review tries to address the issue by outlining the differences between cow's milk and commercially available alternative milks in terms of their nutrient content. Though various plant based alternate milks have been studied, only the four most consumed milk beverages are presented in this review which are consumed widely around the world. A complete nutritional outline and the corresponding health benefits of consuming these plant based milk beverages have been discussed in detail which could help the consumers make an informed decision.
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Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
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17
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Mohammadi R, Yousefi M, Sarlak Z, Shah NP, Mortazavian AM, Sadeghi E, Khajavi MZ. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink. Food Sci Biotechnol 2017; 26:749-757. [PMID: 30263600 PMCID: PMC6049583 DOI: 10.1007/s10068-017-0097-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 01/28/2017] [Accepted: 02/03/2017] [Indexed: 12/01/2022] Open
Abstract
In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.
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Affiliation(s)
- Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mojtaba Yousefi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Nagendra Prasad Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pok Fu Lam, Hong Kong
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Ehsan Sadeghi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Maryam Zabihzadeh Khajavi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
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18
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Hati S, Patel N, Mandal S. Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk. Probiotics Antimicrob Proteins 2017; 10:277-283. [PMID: 28455690 DOI: 10.1007/s12602-017-9279-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The study reports the growth, acidification and proteolysis of eight selected lactic acid bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial profiles of skim and soy milk fermented by the lactic acid bacteria were also determined. Among eight lactic cultures (S. thermophilus MD2, L. helveticus V3, L. rhamnosus NS6, L. rhamnosus NS4, L. bulgaricus NCDC 09, L. acidophilus NCDC 15, L. acidophilus NCDC 298 and L. helveticus NCDC 292) studied, L. bulgaricus NCDC 09 and S. thermophilus MD2 decreased the pH of skim and soy milk in greater extent. Acid production (i.e. titratable acidity) by L. bulgaricus NCDC 09 and L. helveticus V3 was higher than other strains. Higher viable counts were observed in S. thermophilus MD2 and L. helveticus V3. Higher proteolysis was exhibited by S. thermophilus MD2 and L. rhamnosus NS6 in both skim and soy milk. Milk fermented by S. thermophilus (MD2) exhibited highest angiotensin-converting enzyme inhibition. Antimicrobial activities of cell-free supernatant of milk fermented by S. thermophilus MD2 and L. helveticus V3 were higher. All the tested lactic acid bacteria performed better in skim milk as compared to soy milk.
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Affiliation(s)
- Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, 388110, India.
| | - Nikita Patel
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, 388110, India
| | - Surajit Mandal
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
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Wang C, Lu Y, Huang Q, Zheng T, Sang S, Lv L. Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids. J Food Sci Technol 2017; 54:2030-2040. [PMID: 28720960 DOI: 10.1007/s13197-017-2639-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/11/2017] [Indexed: 12/12/2022]
Abstract
ABSTRACT Methylglyoxal (MGO) and glyoxal (GO), α-dicarbonyl compounds found in the Maillard reaction, progressively and irreversibly modify proteins. Beverages are an exogenous source of α-dicarbonyl compounds and may potentially increase MGO and GO levels in vivo. Using GC-FID method, we detected the MGO and GO contents of 86 beverages in Chinese supermarkets. The highest MGO and GO 587.5 µg/100 mL and 716.7 µg/100 mL respectively found in soyamilk and coffee. Herbal beverages, which contained bioactive components, had lower average levels of MGO (48.1 µg/100 mL) and GO (25.9 µg/100 mL). A box-and-whisker plot was used to display variation of the same group drinks, and comparing distributions between six different groups. It was further discovered that fat, protein and flavonoids, in addition to sweeteners, had notable effects on the formation of MGO and GO in soybean milk. The result of LC/MS indicated that quercetin could prevent the formation of MGO by trapping MGO to form the mono-MGO and di-MGO adducts during soybean milk manufacturing. GRAPHICAL ABSTRACT
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Affiliation(s)
- Chen Wang
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097 People's Republic of China
| | - Yongling Lu
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097 People's Republic of China
| | - Qiju Huang
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097 People's Republic of China
| | - Tiesong Zheng
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097 People's Republic of China
| | - Shengmin Sang
- Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081 USA
| | - Lishuang Lv
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097 People's Republic of China
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Mozafari HR, Hosseini E, Hojjatoleslamy M, Mohebbi GH, Jannati N. Optimization low-fat and low cholesterol mayonnaise production by central composite design. J Food Sci Technol 2017; 54:591-600. [PMID: 28298672 DOI: 10.1007/s13197-016-2436-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 12/09/2016] [Indexed: 11/30/2022]
Abstract
In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.
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Affiliation(s)
- H R Mozafari
- Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - E Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, Kazeroon Branch, Islamic Azad University, Kazeroon, Iran
| | - M Hojjatoleslamy
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - G Hossein Mohebbi
- Department of Marine Toxinology, Persian Gulf Marine Biotechnology Research Center, Bushehr University of Medical Science, Bushehr, Iran
| | - N Jannati
- Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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Nardi J, Moras PB, Koeppe C, Dallegrave E, Leal MB, Rossato-Grando LG. Prepubertal subchronic exposure to soy milk and glyphosate leads to endocrine disruption. Food Chem Toxicol 2017; 100:247-252. [PMID: 28017703 DOI: 10.1016/j.fct.2016.12.030] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 12/19/2016] [Accepted: 12/21/2016] [Indexed: 11/23/2022]
Abstract
Lactose intolerance is characterized by low or inexistent levels of lactase, and the main treatment consists of dietary changes, especially replacing dairy milk by soy milk. Soy contains phytoestrogens, substances with known estrogenic activity, besides, glyphosate-based herbicides are extensively used in soy crops, being frequently a residue in soy beans, bringing to a concern regarding the consumption of soy-based products, especially for children in breastfeeding period with lactose intolerance. This study evaluated the pubertal toxicity of a soy milk rich feeding (supplemented or not with glyphosate, doses of 50 and 100 mg/kg) during prepubertal period in male rats. Endocrine disruption was observed through decrease in testosterone levels, decrease in Sertoli cell number and increase in the percentage of degenerated Sertoli and Leydig cells in animals receiving soy milk supplemented with glyphosate (both doses) and in animals treated only with soy milk. Animals treated with soy milk with glyphosate (both doses) showed decrease spermatids number and increase of epididymal tail mass compared to control, and decrease in the diameter of seminiferous tubules compared to soy milk control group. Animals receiving soy milk supplemented with 100 mg/kg glyphosate showed decrease in round spermatids and increase in abnormal sperm morphology, compared to control.
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Affiliation(s)
- Jessica Nardi
- Institute of Biological Sciences, University of Passo Fundo, BR 285, 99052-900, Passo Fundo, Rio Grande do Sul, Brazil.
| | - Patricia Bonamigo Moras
- Institute of Biological Sciences, University of Passo Fundo, BR 285, 99052-900, Passo Fundo, Rio Grande do Sul, Brazil
| | - Carina Koeppe
- Institute of Biological Sciences, University of Passo Fundo, BR 285, 99052-900, Passo Fundo, Rio Grande do Sul, Brazil
| | - Eliane Dallegrave
- Department of Pharmacoscience, Federal University of Health Sciences of Porto Alegre, Sarmento Leite Street, 245, 90050-170, Porto Alegre, Rio Grande do Sul, Brazil
| | - Mirna Bainy Leal
- Department of Pharmacology, Institute of Basic Health Science, Federal University of Rio Grande do Sul, Sarmento Leite Street, 500/309, 90050-170, Porto Alegre, Rio Grande do Sul, Brazil
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Bhushan B, Tomar SK, Chauhan A. Techno-functional differentiation of two vitamin B 12 producing Lactobacillus plantarum strains: an elucidation for diverse future use. Appl Microbiol Biotechnol 2017; 101:697-709. [PMID: 27752783 DOI: 10.1007/s00253-016-7903-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 09/17/2016] [Accepted: 09/27/2016] [Indexed: 01/09/2023]
Abstract
An appropriate selection of Lactobacillus strain (probiotic/starter/functional) on the basis of its techno-functional characteristics is required before developing a novel fermented functional food. We compared vitamin B12 (B12, cobalamin) producing Lactobacillus plantarum isolates, BHM10 and BCF20, for functional (vitamin over-production, genomic insight to B12 structural genes, and probiotic attributes) and technological [milks (skim and soy) fermentation and B12 bio-fortification] characteristics. Addition of B12 precursors (5-amonolevulinate and dimethylbenzimidazole) to cobalamin-free fermentation medium increased vitamin production in BHM10, BCF20, and DSM20016 (a positive standard) by 3.4-, 4.4-, and 3.86-folds, respectively. Three important B12 structural genes were detected in L. plantarum species (strains BHM10 and BCF20) by PCR for the first time. The gene sequences were submitted to NCBI GenBank and found phylogenetically closer to respective sequences in B12 producing Lactobacillus reuteri strains. During comparative probiotic testing, BCF20 showed significantly higher (p < 0.05 to p < 0.001) gastrointestinal tolerance and cell surface hydrophobicity (p < 0.05) than BHM10. Moreover, only BCF20 was found positive for BSH activity and also exhibited comparatively better antagonistic potential against potent pathogens. Conversely, high acid and bile susceptible strain BHM10 displayed significantly higher soy milk fermentation and resultant B12 bio-fortification abilities during technological testing. Two B12 quantification techniques, UFLC and competitive immunoassay, confirmed the in vitro and in situ bio-production of bio-available form of B12 after BHM10 fermentation. Conclusively, techno-functional differentiation of two B12 producing strains elucidates their diverse future use; BCF20 either for B12 over-production (in vitro) or as a probiotic candidate, while BHM10 for cobalamin bio-fortification (in situ) in soy milk.
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Li H, Zeng C, Wei J, Yang T, Gao SG, Li YS, Luo W, Xiao WF, Xiong YL, Lei GH. Relationship between soy milk intake and radiographic knee joint space narrowing and osteophytes. Rheumatol Int 2016; 36:1215-22. [PMID: 27193467 DOI: 10.1007/s00296-016-3491-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2016] [Accepted: 05/04/2016] [Indexed: 12/19/2022]
Abstract
The purpose of this study was to examine the cross-sectional association between dietary soy milk intake and the prevalence of radiographic knee joint space narrowing (JSN) and osteophytes (OST). Soy milk intake was assessed using a validated semiquantitative food frequency questionnaire and classified into three categories: never, <once a day, and ≥once a day. JSN and OST were assessed individually based on the Osteoarthritis Research Society International atlas. Multivariable logistic models were used after adjusting for potentially confounding factors. A total of 5764 subjects were included. Both the models suggested a significant inverse association between soy milk intake and OST. In model 1 (adjusted for age, body mass index, and sex), the prevalence of OST decreased in "≥once a day" category (OR 0.52, 95 % CI 0.28-0.98, P = 0.042) and "<once a day" category (OR 0.78, 95 % CI 0.66-0.93, P = 0.005) comparing to "never" category of soy milk intake, and the P for trend was 0.001. The outcomes were similar in model 2 (adjusted based on model 1, with additional factors of total energy intake, activity level, smoking status, alcohol-drinking status, educational background, diabetes, hypertension, and other dairy product intake) ("≥once a day" category: OR 0.49, 95 % CI 0.26-0.92, P = 0.026; "<once a day" category: OR 0.79, 95 % CI 0.67-0.94, P = 0.009), and the P for trend was 0.001. However, the significant associations between soy milk intake and JSN in both the models were not observed. Dietary soy milk intake was found to be negatively associated with OST, but not JSN, independent of some major confounding factors.
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Affiliation(s)
- Hui Li
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Chao Zeng
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Jie Wei
- Department of Epidemiology and Health Statistics, School of Public Health, Central South University, Changsha, 410008, Hunan Province, China
| | - Tuo Yang
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Shu-Guang Gao
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Yu-Sheng Li
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Wei Luo
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Wen-Feng Xiao
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Yi-Lin Xiong
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China
| | - Guang-Hua Lei
- Department of Orthopaedics, Xiangya Hospital, Central South University, #87 Xiangya Road, Changsha, 410008, Hunan Province, China.
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Marzban Abbasabadi B, Tadjalli M. Effect of soy milk on circulating 17- β estradiol, number of neurons in cerebral cortex and hippocampus and determination of their ratio in neonatal ovariectomized rats. Vet Res Forum 2016; 7:347-351. [PMID: 28144428 PMCID: PMC5251359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Accepted: 08/15/2016] [Indexed: 11/25/2022]
Abstract
This study was conducted to evaluate the effect of soy milk on serum 17- β estradiol level and number of neurons in cerebral cortex and hippocampus as well as determination of the ratio of neurons in cortical and hippocampal regions in neonatal ovariectomized rats. Thirty female rats (one day old) were divided into six groups of five. At day 7, ovariectomy surgery was performed in four groups and two other groups were assumed as sham and control groups. Three groups of ovareictomaized rats were fed with soy milk at the doses of 0.75, 1.50 and 3.00 mL kg-1 per day since they were 14. At day 60, the blood samples were collected to measure the17- β estradiol concentration, and then the brain of rats were prepared for histological studies. The serum 17- β estradiol level significantly increased in ovariectomized rats fed with soy milk compared to ovariectomized rats with no soy milk supplementation. In addition, the results showed that soy milk significantly increased the number of neurons in CA1, CA2 and dentate gyrus regions of hippocampus and granular layer of cerebral cortex in ovariectomized rats, whereas there was no significant change in number of neurons in CA3 zone of hippocampus and molecular, pyramidal and multiform layers of cerebral cortex in ovariectomized rats fed with soy milk. The ratio of cerebral cortex neurons to hippocampal neurons had no significant changes among the experimental groups.
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Affiliation(s)
- Behrokh Marzban Abbasabadi
- Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran,Correspondence: Behrokh Marzban Abbasabadi. DVM, PhD, Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran. E-mail:
| | - Mina Tadjalli
- Department of Anatomical Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Silva MDLC, Speridião PDGL, Marciano R, Amâncio OMS, Morais TBD, Morais MBD. Effects of soy beverage and soy-based formula on growth, weight, and fecal moisture: experimental study in rats. J Pediatr (Rio J) 2015; 91:306-12. [PMID: 25619604 DOI: 10.1016/j.jped.2014.09.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 10/24/2022] Open
Abstract
OBJECTIVE To compare body growth, weight, and fecal moisture in recently weaned rats fed exclusively on infant soy formula and soy-based beverage. METHODS Three similar groups were formed (n=10/group) consisting of weanling Wistar rats, maintained in metabolic cages. One group was fed soy protein-based beverage, another with soy-based infant formula, and another with cow's milk infant formula (control group). Water and diet were offered ad libitum. Body weight and length were measured. Stool was collected for three consecutive days. RESULTS Weight and length were lower (p = 0.001; p = 0.001) in the groups receiving soy protein-based beverage (73.16 ± 5.74 g; 23.94 ± 1.04 cm) and soy-based formula (71.11 ± 5.84 g; 24.74 ± 0.60 cm) in relation to the group receiving cow's milk formula (84.88 ± 9.75 g; 26.01 ± 0.91 cm). Fresh fecal weight was greater (p < 0.001) in the soy-based beverage (3.44 ± 0.48 g) than in the soy-based formula (0.79 ± 0.20 g) and cow's milk-based formula (0.42 ± 0.17 g). Fecal moisture was higher (p < 0.001) in the group receiving soy protein-based beverage (47.28 ± 9.02%) and soy-based formula (37.21 ± 13.20%) than in the group receiving cow's milk formula (22.71 ± 10.86%). CONCLUSION The growth of rats fed soy protein-based beverage and soy-based formula was lower than those fed cow's milk-based formula. The soy protein-based beverage resulted in significant increase in fecal weight and moisture.
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Affiliation(s)
- Maisa de Lima Correia Silva
- Postgraduate Program in Nutrition, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Division of Pediatric Gastroenterology, Department of Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - Patrícia da Graça Leite Speridião
- Postgraduate Program in Nutrition, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Division of Pediatric Gastroenterology, Department of Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - Renata Marciano
- Postgraduate Program in Nutrition, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Division of Pediatric Gastroenterology, Department of Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - Olga Maria S Amâncio
- Postgraduate Teaching Committee in Pediatrics and Sciences Applied to Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Division of Nutrology, Department of Pediatrics, Laboratory of Research in Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - Tânia Beninga de Morais
- Postgraduate Program in Nutrition, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Laboratory of Food Science and Food Microbiology, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - Mauro Batista de Morais
- Division of Pediatric Gastroenterology, Department of Pediatrics, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil; Department of Pediatrics, School of Medicine, Universidade Federal de São Paulo (UNIFESP), São Paulo, SP, Brazil.
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Jeewanthi RKC, Lee NK, Lee KA, Yoon YC, Paik HD. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types. J Food Sci Technol 2014; 52:5172-9. [PMID: 26243939 DOI: 10.1007/s13197-014-1542-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow's milk or increasing the soy milk proportions in cheese milk. Eight types of mozzarella cheeses made using soy milk and analyzed for nutritional, structural, and functional characteristics for 4 weeks at 4 °C. Cheeses made with cow milk, 10, 20, and 30 % soy milk in cow milk, skim milk, 10 % soy milk in skim milk, and ultrafiltrated 10 % soy milk in cow milk for first and second volume concentrations. Refrigerated storage of the soy-mozzarella led to a decrease in total solid, mineral, protein, fat, and lactose contents and rheological characteristics after 2 weeks. The nutritive quality of the mozzarella tended to increase proportionally to soy milk content, but the physical and functional qualities decreased. The UF-fortified soy-mozzarella showed more improved qualities among the other soy cheeses like long shelf life, improved nutritional, structural and functional qualities. Blends of 10-20 % soy milk and UF soy milk blends can be used to achieve good quality, nutritive mozzarella cheese, even with skim milk instead of cow milk in a milk shortage.
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Affiliation(s)
- Renda Kankanamge Chaturika Jeewanthi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea
| | - Kyung Ah Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea
| | - Yoh Chang Yoon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea ; Bio/Molecular Informatics Center, Konkuk University, 120-Neungdong-ro, Gwanjin-gu, Seoul, 143-701 Republic of Korea
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27
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Rahmati NF, Mazaheri Tehrani M. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. J Food Sci Technol 2014; 51:1697-710. [PMID: 25190826 DOI: 10.1007/s13197-013-1253-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2013] [Accepted: 12/26/2013] [Indexed: 10/25/2022]
Abstract
Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.
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Affiliation(s)
- Nazanin Fatemeh Rahmati
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran
| | - Mostafa Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran
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28
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Tsai TY, Chen LY, Pan TM. Effect of probiotic-fermented, genetically modified soy milk on hypercholesterolemia in hamsters. J Microbiol Immunol Infect 2014; 47:1-8. [PMID: 22749666 DOI: 10.1016/j.jmii.2012.05.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Revised: 03/20/2012] [Accepted: 05/14/2012] [Indexed: 11/26/2022]
Abstract
BACKGROUND/PURPOSE The rapid progress of biotechnology and molecular biology has led to genetically modified (GM) crops becoming a part of agricultural production. There are concerns that the issues of the functional ingredients in GM products have not been addressed, such as the bioactivities of soy proteins and isoflavones. This study aimed to investigate the effects of probiotic-fermented GM soy milk on hypercholesterolemia, and atherosclerotic risks in hamsters. METHODS One hundred and twelve male Golden Syrian hamsters (Mesocricetus auratus) were randomly assigned into 14 groups of 8 animals each. Normal- and high-cholesterol experimental diets were supplemented with GM or non-GM soy milk with or without probiotic-fermentation for 8 weeks. Serum and fecal lipid levels were measured. Moreover, aortic plaque in artery were stained, and thiobarbituric acid reactive substance content, super oxide dismutase activity and caralase activity were determined. RESULTS GM or non-GM soy milk with or without probiotic-fermentation significantly decreased (p < 0.05) serum TC levels, compared with a high-cholesterol diet group. TC levels in hamsters fed GM soy milk were not significantly different from TC levels in the non-GM soy milk group (p > 0.05). GM soy milk groups can reduce risk of developing atherosclerosis through lowered oxidative stress and reduced atherosclerotic plaque formation in the aorta, and are thus at least equivalent to non-GM soy milk. CONCLUSION GM soy milk with or without probiotic-fermentation can improve hypercholesterolemia and reduce the risk of atherosclerosis, and is considered substantially equivalent to non-GM soy milk in terms of these bioactive functions.
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Affiliation(s)
- Tsung-Yu Tsai
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Li-Ying Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Tzu-Ming Pan
- Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan.
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Toro-Funes N, Bosch-Fusté J, Veciana-Nogués MT, Vidal-Carou MC. Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk. Food Chem 2013; 152:597-602. [PMID: 24444981 DOI: 10.1016/j.foodchem.2013.12.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2013] [Revised: 11/09/2013] [Accepted: 12/03/2013] [Indexed: 10/25/2022]
Abstract
Ultra high pressure homogenization (UHPH) is a useful novel technology to obtain safe and high-quality liquid foods. The effect of UHPH at 200 and 300 MPa in combination with different inlet temperatures (Tin) (55, 65 and 75 °C) on the bioactive compounds of soya milk was studied. Total phytosterols increased with the higher combination of pressure and temperature. The main phytosterol was β-sitosterol, followed by stigmasterol and campesterol. Total tocopherols in UHPH-treated soya milks decreased as the temperature and pressure increased. UHPH treatment also affected the different chemical forms of tocopherols. No biogenic amines were detected in any of the analyzed soya milks. Meanwhile, the polyamines SPD and SPM were found in all soya milks, being stable to the UHPH treatment. Total isoflavones increased with the higher combination of pressure and temperature. No differences in the isoflavone profile were found, with β-glucoside conjugates being the predominant form.
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Affiliation(s)
- N Toro-Funes
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - J Bosch-Fusté
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M T Veciana-Nogués
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M C Vidal-Carou
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
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Rahmati K, Mazaheri Tehrani M, Daneshvar K. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation. J Food Sci Technol 2012; 51:3341-7. [PMID: 26396329 DOI: 10.1007/s13197-012-0806-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2012] [Accepted: 08/09/2012] [Indexed: 11/29/2022]
Abstract
Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.
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Affiliation(s)
- Kobra Rahmati
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran
| | - Mostafa Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran
| | - Kazem Daneshvar
- Khorasan Research Institute for Food Science and Technology, Km 12, Mashhad- Quchan Highway, Mashhad, Iran
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31
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Rekha CR, Vijayalakshmi G. Influence of natural coagulants on isoflavones and antioxidant activity of tofu. J Food Sci Technol 2010; 47:387-93. [PMID: 23572658 DOI: 10.1007/s13197-010-0064-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2009] [Accepted: 10/29/2009] [Indexed: 10/19/2022]
Abstract
Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and Passiflora edulis). Total crude protein and fat contents were highest in tofu prepared using G. indica and T. indica (72.5% dbw) compared to synthetic coagulant. Tofu prepared with natural coagulants had signifi cantly higher antioxidant activity compared to synthetic coagulant. Bioconversion of isoflavone glucosides (daidzin and genistin) into their corresponding bioactive aglycones (daidzein and genistein) was observed in tofu. The difference between glucosides and aglycones contents in soy milk was significant but there was not much difference in tofu coagulated with synthetic and natural coagulants.
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Affiliation(s)
- C R Rekha
- Department of Food Microbiology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India
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