INFLUENCE OF HEAT TREATMENT AND GRAIN GERMINATION ON THE ISOFLAVONE PROFILE OF SOY MILK

Soy foods have attracted much attention for their possible effects on human health because of their phytochemical content, mainly isoflavones. Twelve forms of isoflavones have been identified in soybeans and soy products. Technological processes like heat treatment or fermentation can change the isoflavone profile of soy products. In this study, the effects of heat treatment and grain germination on isoflavone profile of soy milk prepared from BRS 213 soybean variety were evaluated. Isoflavone forms were separated and quantified by reversed-phase high-performance liquid chromatography. Heat treatment by autoclaving for 5 min did not affect the total isoflavone content, but led to a 90% decrease in malonyl forms, whereas /3-glycosides increased by 70%. Autoclaving for 15 min led to a 20% loss of total isoflavones. Germination for 3 days did not change the total isoflavone content, but changed the distribution profile (15% increase of malonyl forms and 30% decrease of β-glycosides). Germination for 7 days increased the bioavailability of aglycone isoflavones in soy milk by seven times.

[1]  J. Mandarino,et al.  Isoflavonas em produtos comerciais de soja , 2004 .

[2]  T. Vasanthan,et al.  Soybean Isoflavones: Effects of Processing and Health Benefits , 2004 .

[3]  Y. K. Park,et al.  Isoflavonas em isolados e concentrados protéicos de soja , 2003 .

[4]  M. C. Carrão-Panizzi,et al.  Efeitos de genótipos, ambientes e de tratamentos hidrotérmicos na concentração de isoflavonas agliconas em grãos de soja , 2003 .

[5]  M. Failla,et al.  Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. , 2003, Journal of agricultural and food chemistry.

[6]  N. Shah,et al.  Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐Cysteine , 2003 .

[7]  Zhimin Xu,et al.  Stabilities of daidzin, glycitin, genistin, and generation of derivatives during heating. , 2002, Journal of agricultural and food chemistry.

[8]  P. Murphy,et al.  Solvent extraction selection in the determination of isoflavones in soy foods. , 2002, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[9]  K. Setchell,et al.  Evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for bioavailability. , 2002, The American journal of clinical nutrition.

[10]  H. Rupasinghe,et al.  Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu , 2002 .

[11]  P. Puska,et al.  Soy in hypercholesterolaemia: a double-blind, placebo-controlled trial , 2002, European Journal of Clinical Nutrition.

[12]  C. L. Aguiar,et al.  Enrichment of Isoflavone Aglycones in Extracted Soybean Isoflavones by Heat and Fungal β-Glucosidase , 2001 .

[13]  K. Setchell.  Soy Isoflavones—Benefits and Risks from Nature’s Selective Estrogen Receptor Modulators (SERMs) , 2001, Journal of the American College of Nutrition.

[14]  I. Grün,et al.  Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu. , 2001, Journal of agricultural and food chemistry.

[15]  A. Duncan,et al.  Soy isoflavones improve plasma lipids in normocholesterolemic and mildly hypercholesterolemic postmenopausal women. , 2001, The American journal of clinical nutrition.

[16]  D. Alekel,et al.  Soy Protein, Soybean Isoflavones, and Bone Health: A Review of the Animal and Human Data , 2000 .

[17]  M. Carrão-Panizzi,et al.  Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment , 2000 .

[18]  P. Murphy,et al.  Soy isoflavone analysis: quality control and a new internal standard. , 1998, The American journal of clinical nutrition.

[19]  S. Barnes,et al.  Chemical modification of isoflavones in soyfoods during cooking and processing. , 1998, The American journal of clinical nutrition.

[20]  R. Battini,et al.  Androgen-Receptor Blockade Does Not Impair Bone Mineral Density in Adolescent Females , 1997, Calcified Tissue International.

[21]  P. Murphy,et al.  Mass Balance Study of Isoflavones during Soybean Processing , 1996 .

[22]  J. Mandarino,et al.  Effect of germination on the protein content and on the level of specific activity of lipoxygenase-1 in seedlings of three soybean cultivars. , 1995, Archivos latinoamericanos de nutricion.

[23]  James W. Anderson,et al.  Meta-analysis of the effects of soy protein intake on serum lipids. , 1995, The New England journal of medicine.

[24]  S. Barnes,et al.  Genistein inhibition of the growth of human breast cancer cells: independence from estrogen receptors and the multi-drug resistance gene. , 1991, Biochemical and biophysical research communications.

[25]  S. Barnes,et al.  The role of soy products in reducing risk of cancer. , 1991, Journal of the National Cancer Institute.

[26]  M. Messina,et al.  Hypothesized anticancer effects of soy: Evidence points to isoflavones as the primary anticarcinogens , 2002 .

[27]  G. Burke,et al.  Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys. , 1996, The Journal of nutrition.

[28]  M. Matsuura,et al.  β-Glucosidases from Soybeans Hydrolyze Daidzin and Genistin , 1993 .