Effects Of Soymilk Research Articles

Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer’s disease in a rat model

Alzheimer’s disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to impaired memory and learning. Lactocaseibacillus fermentation can produce deglycosylated isoflavones with high physiological activity, which can scavenge free radicals, enhance total antioxidant capacity and inhibit oxidative inflammatory responses. Therefore, in this study, Lactocaseibacillus paracasei subsp. paracasei NTU101 (NTU101) fermented soybean milk and its extracts were used as test substances, and AD model rats were established by infusion of Aβ40 in the brain for 28 days, and the preventive and ameliorating effects of NTU 101 fermented soymilk were discussed. Effects of soymilk and unfermented soymilk on AD, and explore its effects on AD. Main functional ingredients. The results showed that deglycosylated isoflavones in NTU101 fermented soybean milk improved AD symptoms. Mechanisms of actions include the inhibition of oxidative inflammation; reduction in the expression of risk factors for tau protein and apo E protein production, the deposition of Aβ40 around the hippocampus, and the expression of TLR-2 and RAGE proteins in astrocytes and microglia; and improvement in the memory and learning ability.

The effect of soy milk on haemoglobin levels in pregnant women with anaemia

The effect of soy milk on haemoglobin levels in pregnant women with anaemia

Pengaruh Pemberian Susu Kedelai (Glycine Max) Terhadap Peningkatan Produksi ASI Pada Ibu Post Partum

Unsmooth milk production is the main problem causing the failure of the breastfeeding process. One way to increase milk production for post partum mothers is to support the nutritional needs of mothers, one of which is by consuming soy milk made from soy beans. This study aims to determine the effec tof soymilk (Glycine Max) on breast milk production in post partum mothers at Bakti Timah Hospital Karimun Riau Archipelgo. This researchis a pre-experimental study with a one-group pretest-posttest design. The population in this study were post partum mothers at Bakti Timah Hospital Karimun Riau Archipelago in the last one month as many as 102 people. The sampling technique in this study used a sampling technique carried out using purposive sampling of 34 respondents. The research instrument used a breastmilk production questionnaire, namely the Lactation Assessment Tool (LATCH) which consisted of 5 points. Data analysis was performed univariately and bivariately using the Wilcoxon test. The results showed that before consuming soy milk the average milk production was 3.35 and after being given soy milk the average milk production increased to 4.03. The results of the Wilcoxon test found a p-value of 0.001 (p <0.05) so it can be concluded that there is an effect of soy milk (Glycine Max) on increasing milk production in post partum mothers. It is recommended for the community, especially post partum mothers, to be able to use soy milk as an alternative to addressing problems with increasing breast milk production.

P31-051-23 Effect of Soy Milk in the Body Composition in Japanese Sumo Wrestling

P31-051-23 Effect of Soy Milk in the Body Composition in Japanese Sumo Wrestling

Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste

Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste

Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E>D>C>B>A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p<0.05) with the addition of soy milk. However, the opposite scenario was observed for iron, magnesium, and potassium. Moreover, soymilk fortification decreased L*-value of soy pudding and lessened viscosity relative to the control. Sensory analysis suggested that sample C (50% soymilk and 50% cow milk) and sample B (25% soymilk and 75% cow milk) were equally acceptable to consumers. So, it can be said that soymilk could be used for processing pudding at 25 and 50% levels.

Anti-Atherosclerosis Effect of Soy Milk in Rats Fed an Atherogenic Diet

Abstract: Atherosclerosis is a problem of cardiovascular disease. Consuming food containing excessive fat is a risk factor for atherosclerosis. Soy milk has been studied for its isoflavones which has antihyperlipidemic effect on the development of atherosclerosis. The aim of this study was to find out the effect of soy milk (Glycine max (L.) Merr.) administration on aortic’s histopathology profile (the length of wall thickness and number of foam cells) in male white rats (Rattus norvegicus) which were given the atherogenic diet that consists of goat’s fat and quail egg yolk. Material and Methods: A total of 30 rats were used in the true laboratory experiment which were distributed into 5 groups (n=6) using post-test only design, there were a normal diet group, an atherogenic diet group, an atherogenic and simvastatin 10 mg group, and another 2 groups that were given an atherogenic diet with soy milk doses variation of 12.5 g and 25 g respectively. Aortic’s histopathology was prepared with the paraffin method and stained with Hematoxylin-Eosin. Results: ANOVA test showed that soy milk variation dose were significantly (p<0.05) reduce the aortic wall thickness and foam cell. Conclusion: Providing soy milk with a certain dose is able to decrease the aortic’s wall thickness and foam cells in rats fed an atherogenic diet.

Qualitative aspects of Probiotic Flavored Soymilk-based Yogurt

TIn this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5, and yoghurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 day). The highest viability of probiotics (p

Effects of Soymilk on Leavening of Gluten-free Rice Flour Bread

Effects of Soymilk on Leavening of Gluten-free Rice Flour Bread

Effect of Soy Milk and Mung Bean Porridge on Serum Triglycerides among Postmen-opausal Women

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Impact of Soymilk on Productive and Biochemical performances as well as Economic indices of Two Commercial Broiler Breeds

A study was conducted to determine the effect of soymilk in the drinking water of broilers on their growth performance, carcass traits, blood parameters, kidney and liver functions and economic indices. A total number of 40 one day old chicks from two different breeds (20 Cobb 500 and 20 Avian 48) were randomly assigned to four equal groups, control without treatment and the other with soymilk for each breed. The obtained results revealed that there was no significant difference between the two breeds in the studied parameters except Cobb 500 breed had higher AST level than Avian 48. Regarding to the effect of treatment and the interactions, treated groups from both breeds had improved growth performance traits including final body weight, weight gain, feed conversion ratio and carcass traits, while decreased feed consumption. Also supplementation of soy milk elevated blood proteins, and reduced blood lipid profile. Kidney and liver function parameters significantly increased by supplementation of soymilk in treated groups except in creatinine level not significantly affected. Finally, considering the obtained results, it was observed that using soymilk for broilers resulted in a significant decrease in production costs and increase profitability. In conclusion, our results suggest that the inclusion soymilk in drinking water of broilers in 17-20, 27-30 and 37-40 days of age could have positive effects on the productivity and lipid profile, as well as on the profitability.

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.

Effect of Soy Milk on Metabolic Status of Patients with Nonalcoholic Fatty Liver Disease: A Randomized Clinical Trial

Objective: Studies in experimental models of nonalcoholic fatty liver disease (NAFLD) have reported positive effects of soy components in improving metabolic parameters. Whether such effects could be achieved through consumption of whole soy foods in patients with NAFLD is still unclear. Therefore, this trial was conducted to assess the effects of soy milk on metabolic parameters of patients with NAFLD.Methods: This parallel randomized clinical trial was conducted on 70 patients with NAFLD. Patients in the soy milk group consumed 240 ml of soy milk daily as a part of low-calorie diet (i.e., 500-deficit calorie diet) for 8 weeks. Patients in the control group just followed the low-calorie diet. Grade of fatty liver, liver enzymes, lipid profile, serum high-sensitivity C-reactive protein (hs-CRP), and anthropometric indices were measured at baseline and the end of the trial.Results: At the end of the trial, the soy milk group had significantly higher reduction in serum alanine aminotransferase (ALT) (–12.06 ± 17.61 IU/L in the soy milk group versus –5 ± 8.58 IU/L in the control group, p = 0.04) and hs-CRP (–1.32 ± 1.60 mg/L in the soy milk group versus –0.36 ± 1.54 mg/L in the control group, p = 0.01) compared to the control group. However, changes in fatty liver grade and other liver enzymes, including aspartate aminotransferase, alkaline phosphatase, and gamma-glutamyl transferase, as well as lipid profile and anthropometric indices were not significantly different between the treatment groups.Conclusion: Consumption of soy milk in the context of a restricted-calorie diet for 8 weeks had favorable effects on serum ALT and hs-CRP in patients with NAFLD.

Effects Of Soy-milk On Blood Lipids And Total Homocysteine Level In Postmenopausal Women Of Bangladesh

Effects Of Soy-milk On Blood Lipids And Total Homocysteine Level In Postmenopausal Women Of Bangladesh

PENGARUH PEMBERIAN SUSU KEDELAI TERHADAP KADAR GLUKOSA DARAH PENDERITA DIABETUS MELITUS TIPE 2

Background : Diabetus mellitus (DM) is a disease whose prevalence is increasing every year. Need to do the control, prevention, and to set DM 4 main pillars, there are dietary therapy, exercise, counseling, and treatment. The level of patient compliance in implementing diet and taking medication therapy DM is still low. Should look for functional foods in the management of Type 2 diabetic patients such as soy milk. Based on the nutrient content in the form of the amino acid arginine, lecithin, fiber and minerals chromium, soy milk is beneficial to increase insulin sensitivity and glucose metabolism blood that help blood glucose levels may be decreased. Objective : This study aimed to determine the effect of soy milk on blood glucose levels of patients DM type 2. Method : The design of this study was pretest - posttest control group design with a sample of 10 people in the treatment group and 10 people in the control group. The sample in this study is that patients in FKTP (Health Facility Level One) dr. Heru Setyono located in Blora district. Result : The results showed that administration of soy milk for 7 days can lower fasting blood glucose in the treatment group by 13.9 mg / dl. Statistical test results Paired T test (sig 0.005), indicating that there is difference between the blood glucose levels before and after treated by administration of soy milk for 7 days in the treatment group. Conclusion : It is concluded that the provision of as much as 25 grams of soy milk is given 2 times a day within 7 days, it can lower blood sugar levels as much as 13.9 mg / dl. It is advisable to be developed as an alternative therapy in patients by DM type 2.

Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics

In this research, application and effect of soy milk on quality, physicochemical and sensory characteristics of eggless cake were investigated. In order to examine functionality and adequacy of soy milk in cake making, egg was substituted at different percentages (25, 50, 75 and 100%) with soy milk. Batter characteristics (viscosity, stability and density) and physical (moisture loss, density, specific volume, volume index, contour, symmetry, texture and color) and sensory properties of eggless cakes were investigated via applying different experiments, and results were compared with those of control cake prepared with whole egg. Results showed high performance and efficiency of soy milk in producing cakes of low density, high volume, satisfactory texture and sensory properties. With respect to the control cake, almost in terms of all attributes substitution of egg with soy milk, up to 75% replacement level, resulted in cake samples with satisfactory desirability and acceptance. Practical Applications Based on the present study, soy milk showed desirable performance in partial replacement of egg in cake. Regarding low price of soy flour, replacement of egg in cake with soy flour-prepared soy milk, as an inexpensive egg replacer, would be an appropriate choice to reduce production expenses. In addition soy milk, with high functionality and nutritional value, can be employed in other bakery products as a suitable egg alternative.

Effects of Soymilk on Rising of Gluten-Free Rice Flour Bread

Effects of Soymilk on Rising of Gluten-Free Rice Flour Bread

In vitro and in vivo Studies on the Antioxidant Effects of Soymilk Fermented with Streptococcus thermophilus grx02

Soymilk fermented with Streptococcus thermophilus grx02 (FSM) was evaluated for its antioxidant properties. Antioxidant effects of FSM in vitro were measured with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) based assay and by determining the inhibitory effect on the formation for malonyldialdehyde (MDA), and on the ability to chelate ferrous ions; the respective average IC50 values were 49.5, 24.2 and 8.7 mg/mL. Antioxidant enzymatic activities in liver of alcohol-fed mice, biochemical markers in serum and an index of lipid peroxidation were determined, and additionally the changes in hepatocytes of ICR mice were compared. The results showed that, compared with the control group, alanine transaminase (ALT) activity, aspartate transaminase (AST) activity and triglycerides (TG) of negative group increased (p < 0.05). Moreover, the serum ALT and AST activities of FSM group was lower than negative group (p < 0.05). However, there was no significant difference (p > 0.05) in the albumin (ALB) and total protein (TP) values (in positive, negative, control, and FSM groups) in the serum. Compared with the negative group, alcohol dehydrogenase (ADH), superoxide dismutase (SOD) activities and glutathione (GSH) content increased in liver (p < 0.05) in FSM group. The MDA of FSM group in liver was lower than the negative group (p < 0.05).

Molecular Characterization of Intestinal Microbiota in Infants Fed With Soymilk

: Intestinal bacteria play an important role in the postnatal development of the immune system. The composition of gut microbiota is profoundly influenced by the infant's diet, but there is little information about the effects of soymilk on the composition of intestinal biota. The present study was designed to investigate the intestinal ecosystem of the newborn in relation to the consumption of soymilk. : Twelve infants had their bovine milk-based formula replaced with soymilk. The intestinal microbial composition of the infants was investigated before and after the change by means of polymerase chain reaction-denaturing gradient gel electrophoresis. In addition, species-specific amplification of 10 Bifidobacterium species, 3 Ruminococcus species, and the Bacteroides group was performed. : Denaturing gradient gel electrophoresis analysis revealed bacterial profiles characterized by numerous bands typical for each subject. No variations were detected by species-specific polymerase chain reaction. : The data demonstrate that soymilk feeding does not alter the intestinal flora of infants and decrease the intestinal bifidobacterial population.

乳酸発酵オカラ豆乳のラット血漿コレステロール低下作用

乳酸発酵オカラ豆乳のラット血漿コレステロール低下作用