Abstract
Background: Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Subjects and Methods: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women. Keywords: Isoflavones, soy-milk, Masoor dal, Mung dal, determinants, Bangladeshi menopausal women.
Highlights
Lack of estrogen production, during menopause, is associated with an increased risk of hormone-dependent disorders [1]
The aim of the present study was to measure the determinants of isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal
The participants were screened at the Bangladesh Institute of Health Sciences (BIHS) hospital and the following parameters were assessed: age, blood pressure, pulses, body weight and body mass index (BMI)
Summary
Lack of estrogen production, during menopause, is associated with an increased risk of hormone-dependent disorders [1]. Hormone replacement therapy (HRT) is being used for the treatment of these disorders the usage of HRT is associated with an increased risk of endometrial [2] and breast [3] cancer Alternatives such as isoflavones from foods are becoming increasingly popular as they offer the same beneficial effects of HRT without any side-effect [4,5]. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 μg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women
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