Isoflavone Levels Research Articles

Dietary soy protein reverses obesity-induced liver steatosis and alters fecal microbial composition independent of isoflavone level.

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a major public health concern that is exacerbated by the obesity pandemic. Dietary interventions have the potential to alleviate obesity-associated MASLD through variable mechanisms, including optimizing the gut microbiota. Previously, we reported that soy protein concentrate (SPC) with low or high levels of isoflavone (LIF or HIF) protected young obese Zucker rats from developing liver steatosis. The current study was designed to test whether SPC-LIF and SPC-HIF diets would reverse liver steatosis and alter fecal microbial composition in adult obese Zucker rats with existing steatosis. Six-week-old male obese Zucker rats (n = 26) were fed a casein control diet (CAS) for 8 weeks and 7 rats were randomly selected and sacrificed to confirm liver steatosis. The remaining rats were randomly assigned to receive CAS, SPC-LIF, or SPC-HIF diet (n = 6-7/group) for an additional 10 weeks. Compared to CAS diet, feeding SPC-LIF and SPC-HIF diets resulted in significantly lower liver weight, liver steatosis score, and liver microvesicular score (p < 0.05), but did not lead to difference in body weight, liver macrovesicular score, serum ALT, or serum AST. Isoflavone levels (e.g., LIF vs. HIF) did not affect any of these measurements except in the SPC-HIF group, which had an additional decrease in liver weight (p < 0.05) compared to the SPC-LIF group. The SPC-HIF group also had significantly higher levels of the aglycone forms of daidzein, genistein, and equol as well as the total levels of daidzein, genistein, and equol compared to SPC-LIF or CAS diet fed rats (p < 0.05). The distribution of microbial communities based on measures of beta diversity of both SPC-LIF and SPC-HIF groups were significantly different to that of the CAS group (p ≤ 0.005). Alpha-diversity did not differ between any of the groups. Taken together, dietary soy protein can reverse liver steatosis in adult Zucker rats, and the reversal of steatosis is accompanied by alterations in gut microbial composition.

Effects of soy on fertility: Current evidence and controversies

The impact of soy consumption on fertility has been a subject of ongoing debate. Soy contains phytoestrogens such as isoflavones, which have a chemical structure similar to estrogen and can bind to estrogen receptors in the body, influencing fertility outcomes. Animal studies have demonstrated that high soy or isoflavone levels may disrupt the hormonal balance and negatively affect fertility. However, human studies have reported conflicting results, with some indicating no association and others showing a strong association between soy consumption and infertility. Variability in study designs, populations, lack of randomized controlled trials, inadequate understanding of the underlying mechanisms, and dietary intake assessment methods contribute to inconclusive findings. While some studies have suggested potential concerns about soy and fertility, the overall evidence remains inconclusive, and further research is required to elucidate this complex relationship. Personalized advice from healthcare professionals remains optimal for individuals with fertility issues.

Effect of Water Deficit on Secondary Metabolites and Nutrient Content on Forage Sorghum

Agronomic properties are more likely to be impacted by water deficits that affect the nutrient uptake and production of secondary metabolites based on their timing and intensity. The aim of this study was to assess the effects of the water deficit on the nutritional quality of forage sorghum (Sorghum bicolor) hybrids. For that purpose, a factorial, completely randomized experiment was conducted by considering three forage sorghum hybrids (AGRI 002-E, BREVANT SS318, and BRS 658) and two levels of evapotranspiration water replacement (50% and 100% of ETc). Parameters relating to water consumption, secondary metabolites (isoflavones daidzein, daidzin, genistein, and genistin), leaf nutrients (P, K, Ca, Mg, S, Mn, and Zn), and bromatological attributes (dry matter, crude protein, neutral detergent fiber, and mineral material) were evaluated at the end of the crop cycle. Isoflavone levels differed between the hybrids and were highest in water-deficient sorghum. There was a significant interaction between the factors only for the daidzin. The leaf content of the other compounds was influenced either by hybrids (genistein) or by the replacement of evapotranspired water levels (daidzein). The leaf content of P and S was influenced by the interaction between the factors, while the levels of K, Ca, and Mg were influenced by the effect of a single factor. The leaf contents of Mn and Zn were not influenced by the treatments. There was a difference between the hybrids for dry mass and crude protein contents, and hybrids x water deficit was only significant for dry mass. The hybrids Brevant SS318 and BRS 658 had the highest crude protein. The presented results are novel and demonstrate that water deficits can significantly affect the levels of secondary metabolites and the nutritional quality of forage sorghum, depending on the hybrid. The mentioned indices are important parameters for evaluating the nutritional quality and development of agricultural crops, particularly in response to adverse environmental conditions such as water stress.

Soymilk yogurt fermented using Pediococcus pentosaceus TOKAI 759m improves mice gut microbiota and reduces pro-inflammatory cytokine production.

This study aimed to determine the anti-inflammatory activities and bioactive compounds of soymilk yogurt prepared using Lactiplantibacillus plantarum TOKAI 17 or Pediococcus pentosaceus TOKAI 759m. Mice were divided into five groups: normal diet (ND), soymilk, soymilk yogurt using L. plantarum TOKAI 17 (SY 17) or P. pentosaceus TOKAI 759m (SY 759m), and 0.5×109 cells of each starter strain (BC 17 or BC759m). In the SY 759m group, the serum pro-inflammatory cytokine levels and the cytotoxicity of natural killer cells were attenuated compared to the ND group. In the cecum microbiota, the abundances of butyrate-producing bacteria increased in the SY 759m and BC 17 groups. Furthermore, SY 759m metabolites contained high levels of aglycone isoflavone, adenine and showed a significant decrease in CCL-2 and interleukin-6 production in lipopolysaccharide-induced macrophage. In conclusion, soymilk yogurt produced using P. pentosaceus TOKAI 759m modulates the gut microbiota and can potentially prevent pro-inflammatory cytokine production.

Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts

Soybeans' isoflavone content increases with germination; nevertheless, their bioaccessibility in the gastrointestinal system is limited. This study evaluated the influence of germination time (1, 3, 5, and 7 days) and in vitro gastrointestinal conditions on the isoflavone profile of soybean sprouts. The total isoflavones (4.07 mg/g) and the malonyl genistin (1.37 mg/g) had the highest contents on day 5 in the gastric phase. The highest isoflavone bioaccessibility was observed in daidzein, genistein, and glycitin. An increase in antioxidant capacity was found during germination (day 7 > day 5 > day 3); however, the same trend was not observed during in vitro digestion. In summary, the results indicate that soybean sprouts germinated for 5 days may be more beneficial for consumption since they have the highest and most readily absorbed levels of isoflavones. These data suggest that soybean sprouts may be a functional food that provides bioavailable antioxidants.

Association of genetic variants in soy isoflavones metabolism-related genes with decreased lung cancer risk

BackgroundSoy isoflavones have been reported to exhibit anti-tumor effects. We hypothesize that genetic variants in soy isoflavone metabolism-related genes are associated with the risk of lung cancer. MethodsA two-stage case-control study design was conducted in this study. The discovery stage included 300 lung cancer cases and 600 healthy controls to evaluate the association of candidate genetic variants with lung cancer risk. The validation stage involved 1200 cases and 1200 controls to validate the associations found. Furthermore, qPCR was performed to assess the mRNA expression levels of different genotypes of the SNP. ELISA was used to explore the association between genotype and soy isoflavone levels, as well as the association between soy isoflavone levels and lung cancer risk. ResultsA nonlinear association was observed between plasma soy isoflavone levels and lung cancer risk, with higher soy isoflavone levels associated with lower lung cancer risk (P < 0.001). The two-stage case-control study identified that UGT1A1 rs3755319 A > C was associated with decreased lung cancer risk (Recessive model: adjusted OR = 0.69, 95 %CI = 0.57–0.84, P < 0.001). Moreover, eQTL analysis showed that the expression level of UGT1A1 in the rs3755319 CC genotype was lower than in the AA + AC genotype (P < 0.05). The plasma concentration of soy isoflavones in the rs3755319 CC genotype was higher than in the AA + AC genotype (P = 0.008). ConclusionsWe identified a potentially functional SNP, UGT1A1 rs3755319 A > C, as being associated with decreased lung cancer risk. Further experiments will be needed to explore the mechanisms underlying the observed associations.

Effect of Origin, Seed Coat Color, and Maturity Group on Seed Isoflavones in Diverse Soybean Germplasm.

Soybeans are grown worldwide owing to their protein, oil, and beneficial bioactive compounds. Genetic and environmental factors influence soybean seed isoflavones. In the present study, we profiled the seed isoflavones in world diverse soybean germplasm grown in two locations over two years in China. Significant differences (p < 0.001) were observed between the accessions, accession origins, seed coat colors, and maturity groups for individual and total isoflavone (TIF) content. TIF content of the soybean accessions ranged from 677.25 μg g-1 to 5823.29 μg g-1, representing an 8-fold difference. USA soybean accessions showed the highest mean TIF content (3263.07 μg g-1), followed by Japan (2521.26 μg g-1). Soybean with black seed coat showed the highest (3236.08 μg g-1) TIF concentration. Furthermore, isoflavone levels were significantly higher in late-maturity groups. Correlation analysis revealed significant positive associations between individual and TIF content. Malonyldaidzin and malonylgenistin showed higher correlations with TIF content (r = 0.92 and r = 0.94, respectively). The soybean accessions identified as having high and stable TIF content can be utilized in the food and pharmaceutical industries and breeding programs to develop soybean varieties with enhanced isoflavone content.

SKRINING FITOKIMIA DAN PENGARUH VARIETAS PELARUT TERHADAP KADAR ISOFLAVON RIMPANG TEMULAWAK

Curcuma Rhizome (Curcuma xanthorriza) is a plant that is usually mixed into herbal concoctions. One of the compounds that play a role is isoflavone. This compound functions as the main antioxidant that prevents radical reactions in lipid oxidation. This research aims to conduct a phytochemical screening of Curcuma Rhizome extract to determine the effect of solvent type on the levels of isoflavone compounds. This research method is true experimental with a post-control design. Data analysis was carried out using statistical tests to see the influence of different solvents on the levels of isoflavone compounds. Based on the results of phytochemical screening, the acetone extract of Curcuma Rhizomes contains flavonoids, steroids, and tannins. However, the results were negative for alkaloid compounds. The hexane extract of Curcuma Rhizomes positively contains alkaloids, flavonoids, steroids, terpenoids, and tannins. negative results for saponin compounds. The isoflavone levels in acetone extract and Curcuma Rhizome extract were 135.32 ppm ±10.73 and 27.72 ppm ±0.86, respectively. Based on the results of the statistical analysis, it shows that there is a significant difference between the isoflavone levels of acetone extract and hexane extract of Curcuma Rhizome (Sig £ 0.05).

Nutritional value and fiber content of cookies prepared from okara flour substitution: study on dietary fiber, isoflavone, and chemical properties

Cookies as a popular and ready-to-eat snack began to be developed as an alternative food for people with special diets. Soy products are known to be a source of inexpensive protein, nutritious and have functional properties. Okara as a soybean residue from soymilk production has nutritional value such as protein, fat, antioxidant like isoflavone and others that can be applied to a variety of food such as cookies. The target of this study is to evaluate the fiber and nutritional value of cookies made from okara flour. Prepared cookies are analyzed for proximate, texture, antioxidant and fiber content. This study used ANOVA and followed with Honest Significants Difference (HSD) consisting 3 treatments (A0B0-without substitution of okara flour, A3B2-20% okara flour substitution and 0,5gram cinnamon powder and A4B2-30% okara flour substitution and 0,5gram cinnamon powder). The range of the cookie’s moisture content, ash, crude protein, fat, and carbohydrate was 2.16-4.01%, 1.39-1.65%, 9.1-17.09%, 17.20-21.07%, and 60.24-65.86% respectively. The highest fiber content (3.52%) and isoflavone level (47.4μg/mg) of cookies were cookies prepared with okara flour substitution 30%.

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods.

Soybean is a pulse which has considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents. It also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption. Contrary to ancient times, when soybeans were boiled, modern commercial soy foods can contain up to 150 mg/100g of estrogenic isoflavones. Interestingly, current estimations of isoflavone intake in the literature do not distinguish between the origins of soy food, i.e., whether it is homemade or commercial. As a result, the isoflavone exposure in Asian countries may well be overestimated. This study aims to demonstrate, based on step-by-step monitoring of isoflavones, that traditional and domestic treatments, leveraging isoflavones water-solubility, can indeed significantly reduce their content in soy foods. Indeed, when compared to commercial foods, the isoflavone content was found to be 20, 2.6, 4.5 and 9.8 times lower in "homemade" soy juice, tofu, tempeh and miso, respectively. Additionally, water soaking was found to reduce the isoflavones levels in soy-textured proteins by more than 70%. Hence, this simple process has the potential to help drastically reduce overall xenoestrogens exposure. This study could serve as a basis for establishing the isoflavones Reference Dose and issuing food safety guidelines.

Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones

The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, which may serve as a strategy in the attenuation of AGEs-associated diseases. In this study, we evaluated the antiglycative potential of some beans and bean sprouts that were common in our daily life. The results revealed that sprouting enhanced the antiglycative activity of beans, with black soybean sprouts demonstrating the highest efficacy (4.92-fold higher than the unsprouted beans). To assess practical implications, we examined the antiglycative activity of black soybean sprouts in pork soup, a popular food model that incorporates sprouts. Our findings confirmed the inhibitory effect on a dose-dependent manner. Through open column fractionation, we identified isoflavones and soyasaponin Bb as the candidates responsible for these effects. Additionally, compare to the unsprouted black soybeans, we found significant increases in the levels of antioxidative properties (2.51-fold), total phenolics (7.28-fold), isoflavones, and soyasaponin Bb during the sprouting process. Further studies determined that genistein, genistin, and daidzin were the major antiglycative compounds in black soybean sprouts. Collectively, this study emphasizes the benefits of sprouted beans and offers foundation for the development of functional sprouting foods.

Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product

During the production of soy milk, a by-product is produced, which is typically treated as a waste material. This by-product has significant levels of dietary fibre, proteins, isoflavones and antioxidant capacity. As such, it has been recommended as an effective functional ingredient when milled to a flour after drying at 100 °C. The shelf-life stability of this dried by-product is relatively unknown when stored under different storage conditions (2 °C, 20 °C and 40 °C) and initial moisture content (9%, 12% and 14%), both packaged and exposed to immediate environments. This study investigated the impact of storage over ten weeks on the physical properties, lipid oxidation, antioxidant capacity and stability of isoflavones of this functional ingredient. The results showed that exposure significantly affected the stability of flour, especially on moisture content, water activity, isoflavone concentration and lipid oxidation. Different initial moisture contents significantly affected the initial and final colour, alongside final moisture and water activity when stored covered at 2 °C and 20 °C. Different storage temperatures were found to affect the moisture content, water activity, lipid oxidation, conversion of isoflavones and antioxidant capacity, with all tested initial moisture contents. Of note, higher conversion rates of malonyl isoflavones to β-glucosides were observed at high temperatures and longer times, while a minimum change in aglycone content occurred. In conclusion, the stability of this flour is least influenced by the initial moisture content but is more affected by high storage temperature and unpackaged conditions.

Effects of soy isoflavones on growth performance, antioxidant capacity, non-specific immunity and lipid metabolism of juvenile Chinese mitten crab, Eriocheir sinensis

Soy isoflavones are phytoestrogens that provide protection against some hormonal disorders and regulate several physiological functions in animals. This study investigates the effects of soy isoflavones on body composition, antioxidant activity, non-specific immunity, and lipid metabolism in juvenile Chinese mitten crabs, Eriocheir sinensis. A total of 960 juvenile crabs (1.09 ± 0.01 g) were randomly assigned to 24 tanks (300L), with 40 crabs in each tank in four replicates. The crabs were fed diets (43.5% protein and 7% lipid) with six levels of soy isoflavones (0, 8.8, 15.8, 33.8, 66.8, and 137.0 mg/kg) at 4% BW/day for 56 days. The final biomass and biomass gain of crabs supplemented with 15.8 and 33.8 mg/kg soy isoflavones were significantly higher than those in the control group. The total lipid content in the whole-body and hepatopancreas of the crabs fed 15.8 and 33.8 mg/kg soy isoflavones was significantly lower than in the control group. Compared with the control group, soy isoflavones significantly enhanced the activities of superoxide dismutase, glutathione peroxidase and total antioxidant capacity in the hepatopancreas by 40%, 57% and 79%, respectively, and significantly decreased malondialdehyde content by 24%. The high dietary soy isoflavones levels increased total protein and hemocyanin contents in hemolymph, and alkaline phosphatase activity was also significantly enhanced. The triglyceride contents in the hepatopancreas and hemolymph were significantly lower in the soy isoflavones-supplemented group. Dietary soy isoflavones may reduce lipid accumulation in the hepatopancreas by repressing genes related to lipid synthesis and promoting the expression of lipid oxidation and transport genes. The broken-line model analysis of biomass gain against dietary soy isoflavones levels shows that the optimal supplemental level of soy isoflavones for juvenile crabs is approximately 26.66 mg/kg. Thus, this study suggests that dietary soy isoflavones supplementation can improve growth performance and health and reduce lipid accumulation in the hepatopancreas of juvenile crabs.

Exploring soybean cultivar susceptibility to sudden death syndrome: Insights into isoflavone responses and biocontrol potential

Sudden Death Syndrome (SDS) caused by Fusarium tucumaniae is a significant threat to soybean production in Argentina. This study assessed the susceptibility of SY 3 × 7 and SPS 4 × 4 soybeans cultivars to F. tucumaniae and studied changes in root isoflavone levels after infection. Additionally, the biocontrol potential of plant-growth promoting rhizobacteria (PGPR) against SDS was also examined. Our results demonstrated that the SY 3 × 7 cultivar exhibited higher disease severity and total fresh weight loss than SPS 4 × 4. Both cultivars showed induction of daidzein, glycitein, and genistein in response to infection, with the partially resistant cultivar displaying significantly higher daidzein levels than the susceptible cultivar at 14 days post infection (dpi) (2.74 vs 2.17-fold), declining to a lesser extent at 23 dpi (0.94 vs 0.35-fold, respectively). However, daidzein was not able to inhibit F. tucumaniae growth in in vitro assays probably due to its conversion to an isoflavonoid phytoalexin which would ultimately be an effective fungal inhibitor. Furthermore, the PGPR bacterium Bacillus amyloliquefaciens BNM340 displayed antagonistic activity against F. tucumaniae and reduced SDS symptoms in infected plants. This study sheds light on the varying susceptibility of soybean cultivars to SDS, offers insights into isoflavone responses during infection, and demonstrates the potential of PGPR as a biocontrol strategy for SDS management, providing ways for disease control in soybean production.

Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with microwave-roasted (700 W for 270 s) black soybean (Glycine max (L.) Merr.). 1-Hexanol and 1-octen-3-ol, unpleasant soybean flavors, were found to decrease by up to 96.13% and 93.04%, respectively, in ultrasound-treated soymilk compared to the control. 2,3-Diethyl-5-methylpyrazine, a baked flavor, which exhibited the highest odor impact ratio in soymilk processed with microwave-roasted soybean, increased significantly during ultrasound treatment (p < 0.05). The content of total isoflavones, polyphenols, and flavonoids increased (p < 0.05) with the increase in ultrasound treatment time. Spearman's correlation analysis showed that browning was positively correlated (p < 0.01) with total phenols, total furans, total pyrazines, total polyphenols, and total isoflavones. This study discusses the applicability of microwave-roasted soybeans for improving the volatile profile and bioactive compounds in soymilk and provides information on the effects of ultrasound treatment on the volatile compounds, total polyphenols, flavonoids, and isoflavones in soymilk.

Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)

Thermal process with various sugars on black soybean before roasting process affects the levels of volatile compounds, total polyphenol, total flavonoid, and isoflavones. Black soybeans (Glycine max (L.) Merr.) were pre-soaked in 10, 30, and 50 g/L solutions of five types of monosaccharide (glucose, fructose, arabinose, xylose, ribose) for 2 h, followed by drying (50 °C/20 min) and roasting (200 °C/20 min) to determine the level of volatile compounds and isoflavones, and the antioxidant activity. Volatile compounds and isoflavones were analyzed by GC−MS and HPLC, respectively. Of the 22 volatile compounds identified in black soybean headspace, 2,5-dimethylpyrazine was the most abundant (1790 μg/kg). Pre-soaking in 50 g/L glucose gave the highest content of total volatile compounds (67.9% above control), while 10 g/L arabinose gave the highest content of total isoflavone (18.6% above control). With the increase in glucose, fructose, and ribose concentration, the contents of total volatile compounds, isoflavone, polyphenol, and flavonoid increased (p < 0.05) but decreased for xylose and ribose solutions (p < 0.05), except for the total polyphenol. This study provides practical information on the changes in the volatiles, isoflavones, and antioxidants in roasted black soybeans after soaking in five monosaccharide solutions.

Comparative Study of Isoflavone Synthesis Genes in Two Wild Soybean Varieties Using Transcriptomic Analysis

Soybean is an important food crop that contains high amounts of isoflavones. However, due to the expression of multiple genes, different soybean seeds have different isoflavone compositions. The underlying mechanisms for this complexity remain unknown. In this study, we identified potential differentially expressed genes (DEGs) in two wild soybean cultivars, ZYD7068 (high isoflavone) and ZYD7194 (low isoflavone), at different seed developmental stages using RNA-seq technology and compared their differences in isoflavone content. A total of 1067 and 6479 differentially metabolized genes were identified at R6 and R8 stages, respectively. Subsequent analysis of the KEGG pathway revealed that three of these differential metabolized genes were involved in the Isoflavonoid biosynthesis and Flavone and flavonol biosynthesis at the R6 stage. A total of 80 TF genes encoding differential expression of MYB, bZIP, and WRKY were identified in A1 vs. B1 and A3 vs. B3. Eight differentially expressed genes were identified in duplicates at both stages, and three genes showed the same expression trend at both stages. To confirm the results of RNA-seq, qRT-PCR was performed to analyze the expression of the six identified differentially expressed genes (DEGs). The results of qRT-PCR were consistent with the results of RNA-seq. We found that four genes (Glyma.13G173300, Glyma.13G173600, Glyma.14G103100, and Glyma.17G158900) may be involved in the positive regulation of isoflavone synthesis, while two genes (Glyma.04G036700 and Glyma.19G030500) may be involved in the negative regulation of isoflavone synthesis. These findings suggest that the observed difference in isoflavone levels between the two cultivars may be attributable to the differential expression of these six genes at later stages of seed development.

Isoflavone profile identification and storage stability of different soybean genotypes sown at standard and late dates in a subtropical climate

The genetic variability of soybean grains allows its grow in different regions, where the adaptability of the genotypes to environments, and sowing times can affect the isoflavone profile and post-harvest conservation. Thus, the objective was to evaluate the genotype effects, sowing date, and storage time on technological properties and isoflavone profile of soybean. For this, it was used the soybean genotypes BMX LANÇA IPRO, NA 5909 RG, BMX ATIVA RR, and BMX GARRA IPRO, cultivated in standard (October 25th) and a late sowing date (November 15th). Analyzes performed in the present study were acidity, lipase activity, soluble protein, germination, electric conductivity, soybean defects, colorimetric profile, and isoflavone profile. Higher levels of isoflavones were found in the BMX GARRA IPRO genotype. The genotype BMX ATIVA RR when cultivated in late sowing date showed a reduced isoflavones contents. The NA 5909 RG genotype showed lower adaptability to the conditions of the environment where it was cultivated and higher susceptibility to prolonged storage, showing higher values of acidity, lipase activity, and lower values of soluble protein and germination. The BMX LANÇA IPRO genotype showed higher adaptability to the conditions of the environment where it was cultivated and to prolonged storage, showing higher values of soluble protein, and germination, and lower values of electrical conductivity, and soybean defects, proving the effect of genotype on soybean growing conditions. A reduction in soluble protein, germination, b*-value, and L*-value and an increase in acidity, lipase activity, electrical conductivity, and fermented grains during storage were observed.

Seasonal variation in contents of phytoestrogens in Danish dairy milk lines of different farm management systems

Farm management systems and seasonal variation are suggested to affect the concentrations of phytoestrogens in milk. The present study analyses the concentrations of phytoestrogens and their relative composition in distinct milk lines from six Danish dairies representing three management systems (conventional, organic and biodynamic) in five sampling periods (P1–P5) over one year. A highly selective and sensitive liquid chromatography-triple quadrupole mass spectrometry method was applied to determine absolute concentrations of phytoestrogens in the different milk lines over the period. Biodynamic dairy milk lines contained higher levels of most isoflavones compared with milk from conventional systems. This may be explained by the differences in feeding strategies and, more specifically, botanical composition of feed. In relation to season, the concentration of the mammalian derived isoflavone, equol, was highest during the indoor period in biodynamic milk. Compared with the isoflavones, concentrations of lignans were less affected by farm management system.

Effect of Germination on Antioxidant Activity of Peanut Sprouts (Arachis Hypogaea)

Peanuts (Arachis hypogaea L.) are plant-based foods that are abundantly available in Indonesia which also have high economic value and are an essential source of protein for many people. In Aceh, peanuts are one of the leading commodities, especially in the districts of Pidie, West Aceh, Aceh Jaya, Nagan Raya, Southwest Aceh and South Aceh. Apart from being rich in protein, it also contains fibre, antioxidants, and other good health components. During germination, proteins, starches, and lipids are metabolised by enzymes. These components are used as building blocks for growth and as a source of energy for respiration. Germination has the advantage of increasing several levels of nutrients, eliminating oligosaccharides that cause flatulence, and increasing several types of vitamins. Previous research reported that soybean germination significantly increased isoflavone levels and antioxidant activity of fresh tempeh flour produced. In this study, the antioxidant activity of peanut sprouts was identified using the DPPH (2,2-diphenyl-1-picryl-hydrazine-hydrate) radical scavenging method in three different germination times. The result shows that the most optimal percentage of antioxidant activity is the 48-hour treatment (88.24%). It also shows that the germination treatment can increase the per cent of antioxidant activity compared to peanuts without germination.