Isoflavone Levels Research Articles

Red and blue light-specific metabolic changes in soybean seedlings.

Red and blue artificial light sources are commonly used as photosynthetic lighting in smart farm facilities, and they can affect the metabolisms of various primary and secondary metabolites. Although the soybean plant contains major flavonoids such as isoflavone and flavonol, using light factors to produce specific flavonoids from this plant remains difficult because the regulation of light-responded flavonoids is poorly understood. In this study, metabolic profiling of soybean seedlings in response to red and blue lights was evaluated, and the isoflavone-flavonol regulatory mechanism under different light irradiation periods was elucidated. Profiling of metabolites, including flavonoids, phenolic acids, amino acids, organic acids, free sugars, alcohol sugars, and sugar acids, revealed that specific flavonol, isoflavone, and phenolic acid showed irradiation time-dependent accumulation. Therefore, the metabolic gene expression level and accumulation of isoflavone and flavonol were further investigated. The light irradiation period regulated kaempferol glycoside, the predominant flavonol in soybeans, with longer light irradiation resulting in higher kaempferol glycoside content, regardless of photosynthetic lights. Notably, blue light stimulated kaempferol-3-O-(2,6-dirhamnosyl)-galactoside accumulation more than red light. Meanwhile, isoflavones were controlled differently based on isoflavone types. Malonyl daidzin and malonyl genistin, the predominant isoflavones in soybeans, were significantly increased by short-term red light irradiation (12 and 36h) with higher expressions of flavonoid biosynthetic genes, which contributed to the increased total isoflavone level. Although most isoflavones increased in response to red and blue lights, daidzein increased in response only to red light. In addition, prolonged red light irradiation downregulated the accumulation of glycitin types, suggesting that isoflavone's structural specificity results in different accumulation in response to light. Overall, these findings suggest that the application of specific wavelength and irradiation periods of light factors enables the regulation and acquisition of specialized metabolites from soybean seedlings.

Dairy calves are exposed to isoflavones during the developmentally most sensitive period of their life

Isoflavones represent a class of phytoestrogens present in plants. In dairy cows, dietary isoflavones have been shown to negatively affect reproductive performance. To the best of our knowledge, no studies have yet been conducted to determine if calves are pre- or neonatally confronted with isoflavones and their metabolites. In the present study, we hypothesize that isoflavones are passed on from the dam to the offspring in utero. Twenty-three pregnant Holstein Friesian dams and their calves, originating from three commercial dairy farms in Belgium, were included. Heparin blood samples were collected during the first, second, and third trimester of gestation from all pregnant dams. Heparin blood and hair samples were obtained from the offspring within 24 h after parturition. Colostrum samples were collected from a subset of eight dams to determine the concentration of isoflavones and their metabolites. During the first and second trimester of gestation, the dams were fed either a youngstock (nulliparous dams) or a lactation (multiparous dams) diet. During the third trimester, both groups received a similar dry cow diet. Genistein and daidzein levels were unaffected by diet type, while their metabolite [equol, dihydrodaidzein (DHD), and o-desmethylangolensin (ODMA)] concentrations were significantly higher in the lactation group. Furthermore, metabolite concentrations decreased significantly during gestation. Isoflavones and their metabolites were detected in all colostrum samples. No correlation could be found between levels in colostrum and blood of pregnant dams or calves. Peripheral levels of isoflavones and their metabolites were significantly lower in newborn calves in comparison to their dams. Genistein and daidzein concentrations were found to be significantly higher in the calves' hair versus blood samples, suggesting prenatal exposure to isoflavones for an extended period of time. In contrast, no isoflavone metabolites were detected in the calves’ hair samples. This is the first study to demonstrate that dairy calves are exposed to isoflavones during the developmentally most sensitive period of their lives. Results obtained pave the way for more extensive research to examine which effects isoflavones might have on developing organ systems like the reproductive system.

The Role of Isoflavones in the Prevention of Breast Cancer and Prostate Cancer

This narrative review summarizes epidemiological studies on breast cancer and prostate cancer with an overview of their global incidence distribution to investigate the relationship between these diseases and diet. The biological properties, mechanisms of action, and available data supporting the potential role of isoflavones in the prevention of breast cancer and prostate cancer are discussed. Studies evaluating the effects of isoflavones in tissue cultures of normal and malignant breast and prostate cells, as well as the current body of research regarding the effects of isoflavones attained through multiple modifications of cellular molecular signaling pathways and control of oxidative stress, are summarized. Furthermore, this review compiles literature sources reporting on the following: (1) levels of estrogen in breast and prostate tissue; (2) levels of isoflavones in the normal and malignant tissue of these organs in European and Asian populations; (3) average concentrations of isoflavones in the secretion of these organs (milk and semen). Finally, particular emphasis is placed on studies investigating the effect of isoflavones on tissues via estrogen receptors (ER).

Soy Food Consumption Is Inversely Associated with Handgrip Strength: Results from the TCLSIH Cohort Study.

Background: Soy foods contain high levels of soy protein or isoflavones, which can stimulate muscle protein synthesis and increase antioxidant capacity, and thus ameliorate muscle strength decline. However, data from epidemiological studies investigating the association of habitual soy food consumption with muscle strength decline among general Chinese adults are limited. Methods: This study included 29,525 participants (mean age: 41.6 years; 16,933 (53.8%) males). Soy food consumption was evaluated using a validated 100-item food frequency questionnaire. Handgrip strength (HGS) was assessed with a hand dynamometer. Analysis of covariance were performed to assess the multivariable-adjusted least square means (LSM) and 95% confidence interval (CI) for HGS. Results: The multiple adjusted LSM (95% CI) of HGS across soy food consumption were 35.5 (34.2, 37.1) kg for <1 time per week, 36.1 (34.6, 37.6) kg for 1 time per week, 36.3 (34.8, 37.8) kg for 2−3 times per week, and 36.6 (35.1, 38.0) kg for ≥4 times per week (p for trend < 0.001). Compared to participants with soy food consumption less than one time per week, the multiple adjusted odds ratio (95% CI) of low HGS was 0.638 (0.485, 0.836) when the weekly consumption was ≥ 4 times (p for trend < 0.01). Conclusions: Higher habitual soy food consumption was positively associated with HGS in general Chinese adults. Consumption of soy foods may have beneficial effects on muscle health.

The level of isoflavones (genistein and daidzein) in different chicken feed formulations

The level of isoflavones (genistein and daidzein) in different chicken feed formulations

Dual-function C2H2-type zinc-finger transcription factor GmZFP7 contributes to isoflavone accumulation in soybean.

Isoflavones are a class of secondary metabolites produced by legumes and play important roles in human health and plant stress tolerance. The C2H2 zinc-finger transcription factor (TF) functions in plant stress tolerance, but little is known about its function in isoflavone regulation in soybean (Glycine max). Here, we report a C2H2 zinc-finger TF gene, GmZFP7, which regulates isoflavone accumulation in soybean. Overexpressing GmZFP7 increased the isoflavone concentration in both transgenic hairy roots and plants. By contrast, silencing GmZFP7 expression significantly reduced isoflavone levels. Metabolomic and qRT-PCR analysis revealed that GmZFP7 can increase the flux of the phenylpropanoid pathway. Furthermore, dual-luciferase and electrophoretic mobility shift assays showed that GmZFP7 regulates isoflavone accumulation by influencing the expression of Isoflavone synthase 2 (GmIFS2) and Flavanone 3 β-hydroxylase 1 (GmF3H1). In this study, we demonstrate that GmZFP7 contributes to isoflavone accumulation by regulating the expression of the gateway enzymes (GmIFS2 and GmF3H1) of competing phenylpropanoid pathway branches to direct the metabolic flux into isoflavone. A haplotype analysis indicated that important natural variations were present in GmZFP7 promoters, with P-Hap1 and P-Hap3 being the elite haplotypes. Our findings provide insight into how GmZFP7 regulates the phenylpropanoid pathway and enhances soybean isoflavone content.

Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread.

The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to characterise the composition and properties of a flour milled from SMB dried at 100 °C (SMB100) and assess its possible application as a fibre substitute in white bread. The results showed that SMB100 has high levels of dietary fibre (40.6%) and protein (26.5%). It also contains high levels of saponins (31.4 mg/g) and isoflavones (698.0 µg/g). SMB100 has a light-yellow colour with low moisture content and water activity (8.2% and 0.55, respectively). The results also indicated that replacement of wheat flour with SMB100 at 10 or 12.5% by flour weight negatively impacted the raising volume, density, and texture of white bread. Alternatively, substituting wheat flour with 5% of SMB100, did not significantly impact the physical properties of white bread, while significantly improving its dietary fibre content in comparison with the control, revealing that SMB100 is a potential substitute of wheat flour for improvement of dietary fibre in bread. Future studies are needed to optimise bread formulation and improve the processing condition which produces quality white bread with high dietary fibre using SMB100.

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Background: Dyslipidemia is a lipid metabolism disorder that causes an increase or decrease in plasma lipid concentrations. Comprehensive management is an attempt to prevent and reduce dyslipidemia, one of which is nutritional therapy. Edamame contains nutrients such as protein, fat, fiber, and isoflavones that have the potential to improve lipid profiles. Edamame tempeh production is one way to improve product quality that is improving nutritional quality, digestibility, and bioavailability. Edamame tempeh modification is conducted by adding yeast Saccharomyces cerevisiae. This yeast plays a role in increasing the isoflavone levels and the product containing β-glucan. Objectives: This research aims to analyze the effects of edamame tempeh flour (ET) and modified edamame tempeh flour (MET) on lipid profile levels in dyslipidemic rats. Methods: This research was a true experimental with a randomized controlled group pretest-posttest design. Thirty-six Sprague Dawley male white rats that met the inclusion criteria were randomized and divided into six treatment groups consisting of negative control, positive control, the dose of ET flour was 2.7 g/200gBW and 5.4 g/200gBW, the dose of MET flour was 2.7 g/200gBW and 5.4 g/200gBW. The intervention was carried out once per day in the morning for 28 days. The parameters observed included total cholesterol, LDL-C, and HDL-C levels measured by the CHOP-PAP method and triglyceride levels using the GPO-PAP method with a spectrophotometer measuring instrument. Examination of lipid profile levels was carried out three times. All statistical tests used a 95% significance level. Results: There was a significant difference in the decrease in total cholesterol, LDL-C, and triglyceride levels as well as an increase in HDL-C levels compared to before the intervention (p&lt;0.05). Conclusions: The administration of ET flour and MET flour could significantly reduce total cholesterol, LDL-C, triglyceride, and increased HDL-C, but the administration of MET flour, especially at a dose of 5.4 g/200gBW, showed a more effective improvement in lipid profile and approached the positive control group compared to ET flour.

Cross-sectional association of equol producing status with aortic calcification in Japanese men aged 40–79 years

Equol is an isoflavone (ISF)-derived metabolite by the gut microbiome in certain individuals termed equol-producers (EP). Equol might be the critical anti-atherogenic component of ISFs. In a population-based study of 979 Japanese men aged 40–79 without cardiovascular (CVD) or chronic kidney disease, we measured the urinary levels of equol and ISFs. Aortic calcification (AC) in the entire aorta was assessed by electron-beam or multi-detector-row computed tomography. Subjects with log10 (urinary equol to daidzein concentration) > − 1.5 were classified as EP. EP was further classified as person with low- and high-equol. We analyzed the association between equol-producing status and AC presence, defined as AC score > 0, by the logistic regressions. We found that EP (50% of the sample) had significantly lower odds of AC presence (odds ratio (OR): 0.62, 95% confidence interval (CI): 0.39, 0.98) compared to non-EP. This association was independent of CVD risk factors. For the dose–response association, compared to non-EP, subjects with low and high levels of equol had ORs of 0.51 (95% CI 0.30, 0.84) and 0.67 (95% CI 0.39, 1.14) after adjusting for major CVD risk factors (p for trend = 0.06). ISFs concentrations were not significantly associated with AC presence (OR: 1.18, 95% CI: 0.82, 1.69). In conclusion, EP had a significantly lower burden of AC than non-EP, while ISFs were not associated with AC presence in Japanese men aged 40–79 years.

Bifidobacterium breve MCC1274 Supplementation Increased the Plasma Levels of Metabolites with Potential Anti-Oxidative Activity in APP Knock-In Mice.

We previously reported the effects of a probiotic strain, Bifidobacterium breve MCC1274, in improving cognitive function in preclinical and clinical studies. Recently, we demonstrated that supplementation of this strain led to decreased amyloid-β production, attenuated microglial activation, and suppressed inflammation reaction in the brain of APP knock-in (AppNL-G-F) mice. In this study, we investigated the plasma metabolites to reveal the mechanism of action of this probiotic strain in this Alzheimer's disease (AD)-like model. Three-month-old mice were orally supplemented with B. breve MCC1274 or saline for four months and their plasma metabolites were comprehensively analyzed using CE-FTMS and LC-TOFMS. Principal component analysis showed a significant difference in the plasma metabolites between the probiotic and control groups (PERMANOVA, p = 0.03). The levels of soy isoflavones (e.g., genistein) and indole derivatives of tryptophan (e.g., 5-methoxyindoleacetic acid), metabolites with potent anti-oxidative activities were significantly increased in the probiotic group. Moreover, there were increased levels of glutathione-related metabolites (e.g., glutathione (GSSG)_divalent, ophthalmic acid) and TCA cycle-related metabolites (e.g., 2-Oxoglutaric acid, succinic acid levels) in the probiotic group. Similar alternations were observed in the wild-type mice by the probiotic supplementation. These results suggest that the supplementation of B. breve MCC1274 enhanced the bioavailability of potential anti-oxidative metabolites from the gut and addressed critical gaps in our understanding of the gut-brain axis underlying the mechanisms of the probiotic action of this strain in the improvement of cognitive function.

Soy protein intake increased bone mineral density under nonenergy-deficiency conditions but decreased it under energy-deficiency conditions in young female rats

Many young individuals attempt to lose too much weight because of a false body image, which induces low bone mineral density (BMD) resulting from energy restriction. In addition, a decrease in estrogen has been observed along with the decrease in BMD. Estrogen is responsible for maintaining bone mass, and soybeans contain high levels of isoflavones, which have estrogen-like effects. Thus, we hypothesized that soy protein prevents low BMD caused by energy deficiency in young female rats. The purpose of this study was to examine the effect of soy protein intake on bone loss by energy deficiency in young female rats. Female Sprague-Dawley rats (6 weeks old) were randomly divided into the following 4 experimental groups: ad libitum feeding and casein diet (AL-Cas); ad libitum feeding and soy diet (AL-Soy); 40% energy restriction and casein diet (ER-Cas); and 40% energy restriction and soy diet (ER-Soy). The experimental period was 10.5 weeks. The AL-soy group had significantly higher BMD of the femur than the AL-Cas group (AL-Cas = 156 ± 5 mg/cm2, AL-Soy = 165 ± 7 mg/cm2; P < .05). Meanwhile, the ER-Soy group had significantly lower BMD of the tibia, femur, and lumbar spine than the ER-Cas group (ER-Cas = 147 ± 7 mg/cm2, ER-Soy = 133 ± 10 mg/cm2; P < .01). These results show that compared with ad libitum control groups, soy protein resulted in higher BMD under nonenergy deficiency, but under energy-deficiency conditions, it resulted in lower BMD.

Consumption of soy isoflavones during the prepubertal phase delays puberty and causes hypergonadotropic hypogonadism with disruption of hypothalamic-pituitary gonadotropins regulation in male rats

Isoflavones are phytoestrogens with recognized estrogenic activity but may also affect testosterone, corticosterone and thyroid hormone levels in experimental models. However, the molecular mechanisms involved in these alterations are still unclear. Isoflavones are present in soy-based infant formula, in breast milk after the consumption of soy by the mother and are widely used for the preparation of beverages consumed by toddlers and teenagers. In this sense, we proposed to investigate the effects of soy isoflavone exposure during the prepubertal period, a recognized window of sensitivity for endocrine disruption, over the hypothalamic-pituitary-testicular (HPT) axis. For this, 42 3-week-old male Wistar rats were exposed to 0.5, 5 or 50 mg of soy isoflavones/kg from postnatal day (PND) 23 to PND60. We evaluated body growth, age at puberty, serum concentrations of LH, FSH, testosterone and estradiol, and the expression of the transcripts (mRNA) of genes encoding key genes controlling the hypothalamic-pituitary-testicular (HPT) axis. In the hypothalamus, we observed an increase in Esr1 mRNA expression (0.5 and 5 mg). In the pituitary, we observed an increase in Gnrhr mRNA expression (50 mg), a reduction in Lhb mRNA expression (0.5 mg), and a reduction in Ar mRNA expression. In the testis, we observed an increase in Lhcgr mRNA expression (50 mg) and a reduction in Star mRNA expression (0.5 and 5 mg). The serum levels of LH (5 and 50 mg) and FSH (0.5 mg) were increased, while testosterone and estradiol were reduced. Puberty was delayed in all groups. Taken together, these results suggest that prepubertal consumption of relevant levels of soy isoflavones disrupts the HPT axis, causing hypergonadotropic hypogonadism and altered expression levels of key genes regulating the axis.

MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value &gt;240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.

Quality characteristics and microbial community dynamics of soy whey fermented by Tibetan kefir grains

The evolution of microbial flora was characterized during the soy whey fermentation process by Tibetan kefir grains by analyzing changes in bacterial and fungal community structures using amplicon sequencing. Moreover, changes in physicochemical indexes and active components were monitored. Acidity, pH, and oligosaccharides got a dramatic decline after 30 h of fermentation, while the aglycones isoflavones significantly increased which resulted in a noticeable increase of DPPH· scavenging ability from 53.0% to 70.2%, and many new aromatic volatile compounds were produced. Yeasts, lactic acid bacteria, and acetic acid bacteria grew to more than 7 log CFU/ml after fermentation. The relative abundance of Lactobacillus and Acetobacter changed dramatically in fermented soy whey, which can be ascribed to the increase in aglycone isoflavones levels, especially genistein. This research may deepen the understanding of the mechanism in the fermentation of soy whey by Tibetan kefir grains, and provide a scientific basis for the utilization of soy whey. Novelty impact statement The fermentation process of soy whey by Tibetan kefir grains was studied. Yeasts, lactic acid bacteria, and acetic acid bacteria grew to more than 7 log CFU/ml after fermentation, and Acetobacter became the dominant genus. Aglycone isoflavones and amino acid nitrogen significantly increased, and DPPH· scavenging ability increased to 70.2%. In addition, new aromatic volatile compounds were produced.

Diet Containing Soy Protein Concentrate With Low and High Isoflavones for 9 Weeks Protects Against Non-alcoholic Fatty Liver Steatosis Using Obese Zucker Rats.

Non-alcoholic fatty liver disease (NAFLD), is one of the main liver diseases in the US and the world which often is related to obesity. Previously, we reported short- and long-term consumption of soy protein isolate diet with high isoflavones can reduce liver steatosis in the male and female obese Zucker rat model. However, the effects of high vs. low soy isoflavones on NAFLD is less known. The objectives of the present study were to examine the role of isoflavones levels in soy protein concentrate diets on protection against NAFLD in an obese rat model. Forty-two 6-week old lean (L, n = 21) and obese (O, n = 21) Zucker rats were randomly assigned to 1 of 3 dietary groups: casein diet (C = control), soy protein concentrate with low isoflavones (LIF), or soy protein concentrate with high isoflavones (HIF) for 9 weeks. Rats were weighed twice weekly. After 9 weeks, rats were sacrificed and samples of livers were taken for histopathological analysis. Serums were collected to measure ALT and AST levels. Results indicate that obese rats gained significantly more weight than lean rats for all three diet groups (P < 0.001). No significant difference in body weight between LC, LLIF and LHIF was noted. However, the OLIF and OHIF rats gained significantly more weight than OC rats (P < 0.001). Liver steatosis scores were significantly greater in obese rats compared to lean rats (P < 0.001). The OLIF and OHIF-fed rats had significantly reduced steatosis scores than OC rats (P = 0.013 and P < 0.001, respectively). The serum ALT levels were significantly greater in OC, OLIF and OHIF compared to LC, LLIF and LHIF, respectively (P < 0.001, P < 0.001, and P = 0.011). AST serum levels were greater in OC and OLIF compared to LC and LLIF, respectively (P = 0.001 and P = 0.022). In summary, we found that soy protein concentrate with isoflavones protects against liver steatosis and the protection is greater with a higher concentration of isoflavones.

Consumption of a Soy Snack Bite After Resistance Exercise: Impact on Recovery in Athletes

ObjectivesTo assess the effectiveness of a novel soy pretzel (NSP) in mitigating symptoms of exercise induced muscle damage (EIMD). Due to the high levels of protein and isoflavones found in soy, it is hypothesized that consumption of NSP after exercise will reduce muscle soreness and inflammation.MethodsTen male subjects between the ages 18–30 completed a double-blind crossover study and were randomly assigned to consume either the study agent or placebo. The exercise protocol involved repeated bouts of eccentric exercise in the form of a squat. 6 sets of 10 repetition squats at 70% 1 repetition maximum was selected to induce muscle damage. Blood was collected pre- and post-exercise in an effort to capture the peaks of various biomarkers. Urine was collected for 24 hours starting immediately after exercise to assess urinary isoflavone content. Muscle soreness was assessed using a visual analog scale. Sensory acceptability scores were collected using a 9-point hedonic scale.ResultsBoth pretzels had high acceptability scores of 7 out of 9. Testosterone was significantly blunted in the serum following soy (418.96 ± 146.21) compared to wheat (471.31 ± 166.07), indicating increased uptake by the muscle due to protein and essential amino acids found in NSP (p = 0.0072). Creatine Kinase and myoglobin peaked higher in soy than wheat, however, attenuated faster in the treatment arm. The same pattern was observed for proinflammatory cytokines IL-6 and TNF-a. IL-6, while significantly higher in soy, attenuated faster starting at the 6-hour time point. Isoflavones peak in the blood 6 hours after consumption, suggesting they may be responsible for the rapid decline following soy consumption. Urinary isoflavones daidzein, genestein, glycitein were all significantly elevated (p < 0.001, 0.011 and 0.011 respectively) following soy consumption as were ODMA and formononetin, indicating that a one-time dose of soy, is sufficient to elevate urinary excretion.ConclusionsSignificantly lower levels of serum testosterone and more rapid decreases in biomarkers of inflammation and muscle damage provide support for the use of NSP in an acute setting to mitigate symptoms of EIMD. Additionally, the soy pretzel received high sensory acceptability scores among the target population, which is promising for future commercialization.Funding SourcesThe Ohio Soybean Council.

Effects of 8 Weeks Feeding Diet with Low and High Isoflavones Soy Protein Concentrate on Serum Isoflavones in Non-alcoholic Fatty Liver Disease (NAFLD) Rat Model

ObjectivesTo examine the effects of 8 weeks feeding of low and high isoflavones levels in soy protein concentrate on the total serum isoflavones in a NAFLD obese rat model.Methods42 six-week old lean (L, n = 21) and obese (O, n = 21) Zucker rats were randomly assigned to 1 of 3 dietary groups: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 8 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 8 weeks, all rats were sacrificed and serum for total isoflavones (genistein, daidzein and equol) were measured using a validated UPLC-MS/MS method and quantified utilizing stable-labeled internal standards.ResultsObese rats gained significantly more weight (P < 0.0001) than lean rats for all three diet groups. There was no detectable serum IF for both LC and OB groups. The mean ± SD for LIF vs HIF serum total IF (uM) for genistein were; (0.11 + 0.04 vs 2.55 + 1.04; p < 0.001), daidzein (0.07 + 0.02 vs 1.14 + 0.45; p < 001) and equol (0.07 + 0.03 vs 1.84 + 0.8; p < 0.001). For OLIF vs OHIF serum genistein were; (0.22 + 0.08 vs 3.69 + 1.52; p < 0.001), daidzein (0.12 + 0.04 vs 1.58 + 0.70; p < 001) and equol (0.06 + 0.03 vs 2.40 + 0.7; p < 0.001). Comparing serum genistein LLIF vs OLIF; p < 0.05 for Daidzein p < 0.05 and equol p = 0.86.ConclusionsHigh isoflavones soy protein concentrate compared to low isoflavones increased serum genistein and daidzein but had no effects on serum equol in a NAFLD rat model.Funding SourcesThis project is support USDA #12889791 to RH.

Diet Containing Soy Protein Concentrate with Low and High Isoflavones for 18 Weeks Protects Against Non-alcoholic Fatty Liver Diseases

ObjectivesTo examine the role of isoflavones levels in soy protein diets on protection against NAFLD in an obese rat model.Methods42 six-week old lean (L, n = 21) and obese (O, n = 21) Zucker rats were randomly assigned to one of 3 dietary groups after one week of acclimation: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 18 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 18 weeks, rats were sacrificed and livers were weighted and samples were taken for histopathological analysis. The steatosis was semiquantitated as a score of 0 to 4 in each case based on relative degree of steatosis within hepatocytes: (0) no steatosis; (1) <25%; (2) 25–50%; (3) >50–75% and (4) >75%. Serums were collected to measure alanine aminotransferase (ALT) and aspartate aminotransferase (AST) using VetScan VS@ profile.ResultsObese rats gained significantly more weight than lean rats for all three diet groups, with no significant difference between obese OLIF vs. OHIF groups. Obese rats (OC) had a significant (P < 0.0001) increased liver steatosis scores and liver weight compared to lean rats (LC). The OHIF and OLIF-fed rats significantly (P < 0.0001) lowered the steatosis scores and liver weight compared to OC (p < 0.0001). However, there were no significant differences between for steatosis score or liver weight for OLIF vs. OHIF. There were no significant differences in either AST or ALT levels between any combination of diet group.ConclusionsWe found that soy protein concentrate protects against liver steatosis and protection is greater with a higher concentration of isoflavones.Funding SourcesThis project is support USDA #12889791 to RH.

HUBUNGAN TINGKAT KONSUMSI BAHAN MAKANAN SUMBER ISOFLAVON DAN SERAT DENGAN KADAR HbA1c PASIEN DIABETES MELLITUS TIPE II DI RUMAH SAKIT DR. H. BOB BAZAR LAMPUNG SELATAN

Diabetes mellitus is a metabolic disorder disease characterized by an increase in blood glucose levels due to a decrease in insulin secretion. Factors that can affect the patient's blood sugar level are the level of consumption of isoflavones and fiber. The purpose of this research is to determine the correlation between consumption levels of isoflavones and fiber sources with HbA1c levels in patients with type II diabetes mellitus at Dr. H. Bob Bazar Hospital in South Lampung. This research type is analytic with a cross-sectional approach. The sample in this research amounted to 45 patients with diabetes mellitus at Dr. H. Bob Bazar in South Lampung. The sampling used is purposive sampling. Primary data on the consumption of isoflavones and fiber that have been obtained by interview method with the SQ FFQ questionnaire and examination of HbA1c levels were then analyzed by using the Spearman Rank correlation statistical test. The results showed that there was a correlation between the level of consumption of isoflavone sources of food with HbA1c levels in the patients with type II DM (p-value 0.00) and there was a relationship between the level of consumption of dietary fiber sources with HbA1c levels in patients with type II DM at dr. H. Bob's Bazar (p-value 0.00).

Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review.

Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10-2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″-O-malonyl-7-O-β-glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV-A or far-infrared were the methods that caused the greatest increases in aglycon, 7-O-β-glucoside, and total isoflavones. However, the largest increases in 6″-O-malonyl-7-O-β-glucoside and 6″-O-acetyl-7-O-β-glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. PRACTICAL APPLICATION: Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone-dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.