Soy Components Research Articles

Genistein decreases basal hepatic cytochrome P450 1A1 protein expression and activity in Swiss Webster mice

Soy consumption has been associated with risk reduction for chronic diseases such as cancer. One proposed mechanism for cancer prevention by soy is through decreasing cytochrome P450 1A1 (Cyp1a1) activity. However, it is not known with certainty which soy components modulate Cyp1a1, or the characteristics or mechanisms involved in the responses after short-term (<20 days) dietary treatment without concomitant carcinogen-mediated induction. Therefore, the objective was to test the hypothesis that physiologic concentrations of dietary genistein and/or daidzein will decrease basal hepatic Cyp1a1 protein expression and activity in male and female Swiss Webster mice via inhibiting the bindings of aryl hydrocarbon receptor (AhR)–AhR nuclear translocator (ARNT) and estrogen receptor-α to the Cyp1a1 promoter region xenobiotic response element. The mice were fed the AIN-93G diet supplemented with 1500 mg/kg of genistein or daidzein for up to 1 week. Genistein, but not daidzein, significantly decreased basal hepatic microsomal Cyp1a1 protein expression and activity. AhR protein expression was not altered. Molecular mechanisms were investigated in Hepa-1c1c7 cells treated with 5 μmol/L purified aglycones genistein, daidzein, or equol. Cells treated with genistein exhibited inhibitions in ARNT and estrogen receptor-α bindings to the Cyp1a1 promoter region. This study demonstrated that genistein consumption reduced constitutive hepatic Cyp1a1 protein expression and activity, thereby contributing to the understanding of how soy isoflavone aglycones modulate cytochrome P450 biotransformation enzymes.

Effect of Soy Isoflavones on the Serum Lipid Profile and Vascular Function

Soybeans are unique among the legumes because they are a concentrated source of isoflavones. A number of components of soy have been studied to investigate their potential effect on CVD. Soy proteins have been shown to lower LDL-cholesterol and to have neutral or slightly positive effect on HDL-cholesterol. However, to what extend actually is the role of the isoflavone in this action remained contradictive. This review describes the characteristics and the nature of the soy isoflavones as well as covering the results from several studies to determine the effect of soy isoflavones on the serum lipid and vascular functions.

Soy Reactivity May be Better Identified By Component Testing with Gly m 8 Than Traditional Testing Methods

S A T U R D A Y 107 Soy Reactivity May be Better Identified By Component Testing with Gly m 8 Than Traditional Testing Methods Jacob D. Kattan, MD, Hugh A. Sampson, MD; Icahn School of Medicine at Mount Sinai, New York, NY, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA. RATIONALE: Skin prick testing and serum food-specific IgE (sIgE) levels are sensitive tests for identifying soy allergy, but positive test results are common even when soy is tolerated. We sought to perform soy component testing on patients undergoing an oral food challenge (OFC) to soy to determine if this modality would improve predictability. METHODS: We recruited children in our university-based, outpatient practice referred for OFC. Challenge outcomes were compared with soy sIgE levels and the sIgE levels to the soy components Gly m 4, 5, 6, and 8. IRB approval was obtained for this study. RESULTS: We performed component testing on 16 patients, ages 4 to 19 years, who underwent an OFC to soy. Six patients passed theOFC (37.5%), while 10 failed (62.5%). The median soy-sIgE in the patients who passed OFC (16.5 kUA/L) was lower, but not significantly different from those who failed (31.9 kUA/L). The median Gly m 4, 5, and 6 levels were not significantly different between those with a negative OFC (0.16, 8.95, and 15.05 kUA/L respectively) and the soy reactive patients (0.40, 18.20, and 25.85 kUA/L respectively). There were significant differences in the median Gly m 8 levels between patients who passed their soy OFC (2.47 kUA/L) and the soy reactive patients (5.03 kUA/L; P50.023). CONCLUSIONS: Soy component testing using the component Gly m 8 may improve the specificity of soy allergy testing. Further testing is planned with a larger number of soy sensitive patients to validate the utility of soy component testing.

Assessment of IgE Binding Profiles of Lentil Allergic Children; Similarity and Potential Cross-Reactivity Between Dal Proteins

S A T U R D A Y 107 Soy Reactivity May be Better Identified By Component Testing with Gly m 8 Than Traditional Testing Methods Jacob D. Kattan, MD, Hugh A. Sampson, MD; Icahn School of Medicine at Mount Sinai, New York, NY, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA. RATIONALE: Skin prick testing and serum food-specific IgE (sIgE) levels are sensitive tests for identifying soy allergy, but positive test results are common even when soy is tolerated. We sought to perform soy component testing on patients undergoing an oral food challenge (OFC) to soy to determine if this modality would improve predictability. METHODS: We recruited children in our university-based, outpatient practice referred for OFC. Challenge outcomes were compared with soy sIgE levels and the sIgE levels to the soy components Gly m 4, 5, 6, and 8. IRB approval was obtained for this study. RESULTS: We performed component testing on 16 patients, ages 4 to 19 years, who underwent an OFC to soy. Six patients passed theOFC (37.5%), while 10 failed (62.5%). The median soy-sIgE in the patients who passed OFC (16.5 kUA/L) was lower, but not significantly different from those who failed (31.9 kUA/L). The median Gly m 4, 5, and 6 levels were not significantly different between those with a negative OFC (0.16, 8.95, and 15.05 kUA/L respectively) and the soy reactive patients (0.40, 18.20, and 25.85 kUA/L respectively). There were significant differences in the median Gly m 8 levels between patients who passed their soy OFC (2.47 kUA/L) and the soy reactive patients (5.03 kUA/L; P50.023). CONCLUSIONS: Soy component testing using the component Gly m 8 may improve the specificity of soy allergy testing. Further testing is planned with a larger number of soy sensitive patients to validate the utility of soy component testing.

Use of a basophil activation test as a complementary diagnostic tool in the diagnosis of severe peanut allergy in adults.

BackgroundDiagnosis of severe peanut allergy is difficult and delays in making an accurate diagnosis may place the patient at risk. Adults with a history of anaphylaxis must strictly avoid any contact with peanuts or products that may contain traces of peanuts. For these persons, conventional evaluations with skin prick testing (SPT) and IgE tests may not be sufficient to assess the risk of anaphylaxis. Therefore, we investigated whether the basophil activation test (BAT) could be used for the diagnosis of severe peanut allergy in adults. We compared the non-invasive BAT with conventional laboratory diagnostic tests, including SPT and specific IgE to allergen extracts and components, for the diagnosis of severe peanut allergy.MethodsForty-seven persons with severe allergy to peanuts and a clinical diagnosis of anaphylaxis (PA-group), 22 subjects with peanut sensitization (PS-group) and 22 control (C-group) subjects, all in the age range of 18–60 years, were recruited retrospectively and prospectively into the study. Thirty-four patients with peanut allergy and 11 peanut-sensitized patients were sensitized to soy, while 36 patients in the PA-group and 20 patients in the PS-group were sensitized to birch pollen. All the patients and control subjects were investigated with BAT and SPT for responses to peanut, soy and birch extracts and their serum samples were assayed for the presence of specific IgE to peanut, soy and birch extracts, as well as IgE to allergen components (ISAC).ResultsIn a multivariate factor analysis, severe peanut allergy (PA) was positively associated with SPT to peanut, IgE to peanut, BAT to peanut and IgE to rAra h 1, 2, 3 and 6 peanut components, as well as to soy components (nGly m 5 and nGly m 6). In contrast, peanut sensitization was positively associated with increased levels of IgE to rAra h 8, birch and birch-related components. BAT-detected reactivity to peanut was significantly higher in patients who had a history of severe allergy to peanuts, as compared with patients who were sensitized to peanuts (p < 0.001), and the receiver operating curve (ROC) analysis showed that BAT had high sensitivity and specificity for predicting severe peanut allergy, with a ROC area under the curve of 0.862. However, in the PA-group, the BAT results for peanut correlated only weakly with the levels of IgE to rAra h 1, 2 and 3 and nAra h 6. Study limitations: oral provocation in the patients with a history of severe peanut allergy could not be performed to compare clinical reactivity with the BAT result due to ethical constraints. Neither was it possible to perform BAT with peanut recombinant allergens which were not available at the time the study commencedConclusionsBAT is useful in determining the severity of peanut allergy and may be used as a complementary diagnostic tool to ensure accurate diagnosis of severe peanut allergy in adults. Thus, it may reduce the need to subject these patients to further tests, including an open challenge with peanuts.Electronic supplementary materialThe online version of this article (doi:10.1186/s13601-015-0064-9) contains supplementary material, which is available to authorized users.

Targeting a Cross-Reactive Gly m 5 Soy Peptide as Responsible for Hypersensitivity Reactions in a Milk Allergy Mouse Model

BackgroundCross-reactivity between soybean allergens and bovine caseins has been previously reported. In this study we aimed to map epitopes of the major soybean allergen Gly m 5 that are co-recognized by casein specific antibodies, and to identify a peptide responsible for the cross-reactivity.MethodsCow's milk protein (CMP)-specific antibodies were used in different immunoassays (immunoblotting, ELISA, ELISA inhibition test) to evaluate the in vitro recognition of soybean proteins (SP). Recombinant Gly m 5 (α), a truncated fragment containing the C-terminal domain (α-T) and peptides of α-T were obtained and epitope mapping was performed with an overlapping peptide assay. Bioinformatics tools were used for epitope prediction by sequence alignment, and for modelling the cross-recognized soy proteins and peptides. The binding of SP to a monoclonal antibody was studied by surface Plasmon resonance (SPR). Finally, the in vivo cross-recognition of SP was assessed in a mouse model of milk allergy.ResultsBoth α and α-T reacted with the different CMP-specific antibodies. α-T contains IgG and IgE epitopes in several peptides, particularly in the peptide named PA. Besides, we found similar values of association and dissociation constants between the α-casein specific mAb and the different milk and soy components. The food allergy mouse model showed that SP and PA contain the cross-reactive B and T epitopes, which triggered hypersensitivity reactions and a Th2-mediated response on CMP-sensitized mice.ConclusionsGly m 5 is a cross-reactive soy allergen and the α-T portion of the molecule contains IgG and IgE immunodominant epitopes, confined to PA, a region with enough conformation to be bound by antibodies. These findings contribute to explain the intolerance to SP observed in IgE-mediated CMA patients, primarily not sensitised to SP, as well as it sets the basis to propose a mucosal immunotherapy for milk allergy using this soy peptide.

Effect of the Dietary Inclusion of Soybean Components on the Innate Immune System in Zebrafish

Some components of plant-based meals, such as saponins and vegetal proteins, have been proposed as inducers of intestinal inflammation in some fish. However, the molecular and cellular bases for this phenomenon have not been reported. In this work, zebrafish were used as a model to evaluate the effects of individual soybean meal components, such as saponins and soy proteins. Zebrafish larvae fed a fish meal feed containing soy components were assessed according to low and high inclusion levels. The granulocytes associated with the digestive tract and the induction of genes related to the immune system were quantitated as markers of the effects of the dietary components. A significant increase in the number of granulocytes was observed after feeding fish diets containing high saponin or soy protein contents. These dietary components also induced the expression of genes related to the innate immune system, including myeloid-specific peroxidase, as well as the complement protein and cytokines. These results reveal the influence of dietary components on the stimulation of the immune system. These observations could be significant to understanding the contributions of saponin and soy protein to the onset of enteritis in aqua-cultured fish, and this knowledge may aid in defining the role of the innate immune system in other inflammatory diseases involving dietary components in mammals.

Components in soy allergy diagnostics: Gly m 2S albumin has the best diagnostic value in adults

Thus far, four soy allergens have been characterized. Their diagnostic value was assessed only using a case-control design with controls not suspected of soy allergy or in a soy-allergic population without controls. Our objective was to analyze the diagnostic value of specific immunoglobulin E (sIgE) to Gly m 2S albumin, Gly m 4, 5, and 6, and their possible relation with severity or culprit soy product. Adult patients suspected of soy allergy were included (n = 46). Allergy was confirmed by challenge (n = 19) or history (n = 16) and excluded by challenge in 11 patients. Soy components were analyzed by ImmunoCAP. Diagnostic value was assessed in the challenged patient group by an area under receiver operating characteristic (ROC) curve (AUC). Specific immunoglobulin E to Gly m 2S albumin had the highest AUC (0.79), comparable to skin prick test (SPT) and sIgE to soy extract (0.76 and 0.77, respectively). All patients were sensitized to either soy extract or Gly m 4 (sIgE ≥ 0.35 kU/l). sIgE to soy extract, Gly m 5, and Gly m 6 was significantly higher in patients with mild symptoms (P = 0.04, 0.02 and 0.02, respectively). Patients only reacting to soy milk had higher sIgE levels to Gly m 4 (median 9.8 vs 1.1 kU/l, P = 0.01). Specific immunoglobulin E to Gly m 2S albumin had the best accuracy in diagnosing soy allergy. Gly m 5 and 6 were related to mild symptoms. Higher levels of Gly m 4 were related to allergy to soy milk.

Interactive effects of 1, 25-dihydroxyvitamin D3 and soy protein extract (SPE) on oral cancer growth in vitro: evidence for potential functional relationships.

Background: Previous studies have found specific soy isoflavones (Genistein, Daidzein, Glycitein) demonstrate anti-tumor properties against several cancer types, including oral cancer. Few studies have evaluated whole soy extract, containing a combination of these isoflavones and other bioreactive compounds, which may function synergistically and more effectively against oral cancers. Preliminary work by this group has now demonstrated whole soy protein extract (SPE) inhibits oral cancer cell growth specifically and selectively, through independent cell-cycle and apoptotic pathways. However, more recent evidence now suggests that ingestion of vitamin D3, either in dietary foods or supplements may potentiate the activity of soy components and their anti-tumor effects.Objective: The primary goal of this study was to investigate the interactive and inter-connected effects of 1, 25-dihydroxyvitamin D3 administration with the anti-proliferative effects of whole soy protein extract (SPE) on oral cancer and normal cell lines in vitro.Methods: Three oral squamous cell carcinoma cell lines (SCC15, SCC25, and CAL27) were treated with 1, 25-dihydroxy Vitamin D3 at physiological concentrations (10-125 nmol). Cell growth was then compared with cell treatment using soy protein extract (SPE) within the normal physiologic range (0 - 10 μM/L). Interactive effects were then evaluated using co-administration of SPE and 1, 25-dihydroxy Vitamin D3. Quantitative RT-PCR was performed at various time points to determine any changes in mRNA expression for key cell cycle and apoptotic signaling pathway regulators, including p53, c-myc, ornithine decarboxylase (ODC), caspase-2, caspase-8, and bax. Results: Administration of 1, 25-dihydroxy Vitamin D3 induced distinct dose-dependent, growth-inhibitory effects in all three oral cancer cell lines examined. These inhibitory effects were comparable to the overall range of growth inhibition induced by SPE. However, the combined effects of co-administration were far greater, suggesting the presence of synergistic relationships between these components. In addition, these results indicate that either treatment alone appeared to modulate mRNA expression of oral cancer cell-cycle promoters c-myc and ODC, as well as the caspase-dependent apoptosis pathway, while only 1, 25-dihydroxy Vitamin D3 administration appeared to influence the bax pathway. Conclusion: These results suggest that co-administration with 1, 25-dihydroxy Vitamin D3 and SPE may enhance their anti-tumor effects. This study may help to explain, in part, why balanced diets rich in fruits, vegetables, and soy protein, are associated with protection against development and progression of oral cancers, although further study is needed to develop specific public health recommendations for oral cancer treatment and prevention.Key words: vitamin D, soy extract, whole soy protein, oral cancer, growth inhibition.

Вплив компонентів натуральної та генетично модифікованої сої на показники імунної і репродуктивної систем у самиць щурів

The article presents results of research of the content of glycoproteins and their specific carbohydrate components, total protein, hemoglobin, erythrocyte, leucocytes molecules of average mass and circulating immune complexes in the blood of female rats under conditions feeding of conventional and transgenic soybeans. Also the reproductive function and mass coefficient of fetus of the studied animals was analyzed. The studies were conducted in three groups of female rats aged 3 months. Animals of I group (control) were kept on a balanced diet during the study period. Animals of groups II and III (research) received a diet according to the scheme of the control group with the addition of 30% from the nutritional value diet native or transgenic soybean, respectively. We found that soy feeding had no significant effect on hematological data in the second and third experimental groups versus control. However, addition to the diet of soybeans, including genetically modified, has a significant impact on the content of glycoproteins and their specific carbohydrate components, female's fertility and less pronounced impact on the data of functional status of their immune system. A generalized analysis of the results of research leads to the conclusion that there is no definite negative or positive impact of GM soy components on their physiological state compared with animals fed native soybeans.

Abstract 162: Reduced pro-inflammatory cytokines and immunosuppressive cells in patients with prostate cancer following consumption of soy isoflavone enriched bread.

Abstract Soybeans are a rich source of bioactive phytochemcials. Among the phytochemicals, the isoflavones (primarily genistein and daidzein) have received the greatest attention regarding cancer prevention. Indeed, we and others have reported dietary soy has measureable benefit in experimental tumor models of prostate cancer (PCa). Thus, we and others are actively investigating the potential of diets rich in soy components to prevent or slow human PCa progression, particularly in the early hormone sensitive state. Isoflavones are hypothesized to act through various pathways to impact PCa progression, such as inhibition of tumor growth factor signaling, anti-angiogenesis, and cell cycle inhibition. However, one area that has received very little focus is the impact of soy components on the immune system. We hypothesized that dietary soy may benefit prostate cancer (PCa) patients by modulating the balance of pro-inflammatory cytokines and immunosuppressive cells. A randomized, phase II trial was conducted in 32 PCa patients with asymptomatic biochemical failure (rising prostate specific antigen/PSA). Patients were randomized to 3 slices of soy bread (33 mg isoflavones/slice) or soy bread containing almond extract daily as a source of β-glucosidase. Flow cytometry was used to study cellular phenotype and bioplex assay to measure cytokines in peripheral blood on days 0 (baseline) and 56. Soy isoflavone metabolites in patient urine were assessed by LC-MS/MS. Adequate blood samples were available from 25 of 32 men completing the &amp;gt;56 day protocol and evaluated. Phenotypic analysis of Day 0 and 56 blood revealed no change in percentage of CD8+ T cells, but showed increased CD56+ NK cells (p=0.038) and reduced CD4+ T cells (p=0.04). Cells with a natural T regulatory cell phenotype (CD4+CD25+FoxP3+) were significantly decreased after 56 days consuming either type of soy bread (p=0.035). A significant decrease in cells with a monocytic (CD33+HLADRlowCD14+) and granulocytic (CD33+HLADR-CD11b+) MDSC phenotype was observed in patients consuming both types of soy bread (p=0.0064 and p=0.049). Plasma cytokine and chemokine levels were significantly decreased on Day 56 compared to baseline. Subgroup analysis indicated reduction in both Th1 type cytokines (p=0.0349) and MDSC associated cytokines (p=0.0284). Th2 and Th17 cytokines were not significantly altered as compared to baseline. Exploratory analyses using a K-means clustering approach revealed patients who metabolized soy isoflavones into dihyrdodaidzein and equol had significantly lower MDSC after soy intervention (p's&amp;lt;0.02). Finally, patients with prolonged or no change in PSA doubling time had fewer T regulatory cells or MDSC on day 56 versus baseline. Our data suggests that soy bread modulates immune suppressor cell biology in humans and may enhance the efficacy of anti-cancer immune responses. Citation Format: Gregory Brian Lesinski, Thomas A. Mace, Patrick Reville, Jennifer Ahn-Jarvis, Matthew Bill, Courtney Nicholas, Yael Vodovotz, Elizabeth Grainger, Kenneth Riedl, Gregory Young, Steven Schwartz, Steven Clinton. Reduced pro-inflammatory cytokines and immunosuppressive cells in patients with prostate cancer following consumption of soy isoflavone enriched bread. [abstract]. In: Proceedings of the 104th Annual Meeting of the American Association for Cancer Research; 2013 Apr 6-10; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2013;73(8 Suppl):Abstract nr 162. doi:10.1158/1538-7445.AM2013-162

Severe Reactions to a Soy Containing Beverage in Peanut Allergic Individuals Not Avoiding Soy

S U N D A Y 351 Differentiating Cause and Severity of Allergic Reaction to Soy Based On Component Testing to PR-10 and Storage Proteins Rabia Q. Chaudhry, MD, Stephen Bigelsen, MD, Alan H. Wolff, MD, Danyoul Yamin; UMDNJ, Newark, NJ. RATIONALE: The heat sensitive PR-10 soy protein is a BetV1 homologue and associated with oral allergy syndrome (OAS). OAS is seen in soy allergic patients with IgE to GlyM4 (PR-10 protein). The soy storage proteins GlyM5 and GlyM6 are storage proteins that are heat stable and associated with systemic/more severe reactions. In the case of soy allergy, we wanted to see if differentiating between IgE sensitivity to PR10 and storage proteins correlated with the severity of the reaction. METHODS: We report seven patients with a history of birch pollen allergy who were betv1 positive and reacted to soy drinks, but tolerated other soy products. All experienced oropharyngeal pruritus, but five developed systemic symptoms including hives, angioedema, respiratory distress and nasal congestion. RESULTS: All patients were positive to BetV1. Six patients were positive to the GlyM4 component of soy (individual results5 0.4, 0.8, 1.5, 1.8, 2.4, 48 by ImmunoCAP-ISAC). All were negative to storage proteins GlyM5 and GlyM6. One patient who was BetV1 positive was not found to be positive to any of the tested soy components. CONCLUSIONS: Reactions to soy protein drinks have been reported in patients with birch tree pollinosis. The GlyM4 component of soy protein is cross-reactive with PR-10 allergens. Patients may have a reaction to GlyM4 protein that is more severe than OAS. GlyM5 and GlyM6 allergies are less often identified and may risk an even graver reaction. A better understanding of component testing and its relevance on individual foods is needed.

Differentiating Cause and Severity of Allergic Reaction to Soy Based On Component Testing to PR-10 and Storage Proteins

The heat sensitive PR-10 soy protein is a BetV1 homologue and associated with oral allergy syndrome (OAS). OAS is seen in soy allergic patients with IgE to GlyM4 (PR-10 protein). The soy storage proteins GlyM5 and GlyM6 are storage proteins that are heat stable and associated with systemic/more severe reactions. In the case of soy allergy, we wanted to see if differentiating between IgE sensitivity to PR10 and storage proteins correlated with the severity of the reaction. We report seven patients with a history of birch pollen allergy who were betv1 positive and reacted to soy drinks, but tolerated other soy products. All experienced oropharyngeal pruritus, but five developed systemic symptoms including hives, angioedema, respiratory distress and nasal congestion. All patients were positive to BetV1. Six patients were positive to the GlyM4 component of soy (individual results= 0.4, 0.8, 1.5, 1.8, 2.4, 48 by ImmunoCAP-ISAC). All were negative to storage proteins GlyM5 and GlyM6. One patient who was BetV1 positive was not found to be positive to any of the tested soy components. Reactions to soy protein drinks have been reported in patients with birch tree pollinosis. The GlyM4 component of soy protein is cross-reactive with PR-10 allergens. Patients may have a reaction to GlyM4 protein that is more severe than OAS. GlyM5 and GlyM6 allergies are less often identified and may risk an even graver reaction. A better understanding of component testing and its relevance on individual foods is needed.

Natural Antibodies to Dietary Components

Natural antibodies (NAbs), present in the serum of vertebrates, are defined as antibodies that are produced without any previous infection, vaccination, foreign antigen exposure or passive immunization. They can activate the classical pathway of complement leading to lysis of enveloped viral particles long before the adaptive immune response comes into play. Many NAbs are directed against the disaccharide Gal-I±-1,3-Gal (abbreviated as I±-Gal), which is found as a terminal sugar on glycosylated cell surface proteins, and are generated in response to production of this disaccharide by the human gut bacteria. NAbs have been found to several self-antigens including the human ABO blood group antigens. NAbs have been shown to exhibit ‘polyreactivity’ or ‘oligoreactivity’ with several antigens including some self-antigens. Since human gastrointestinal system is exposed to a wide variety of food antigens, study of NAbs to various dietary components in humans is important as it may provide information about food components that are more likely to be immunogenic. Further, NAbs to dietary components may provide immediate immune response for combating bacterial and viral infections. Among the dietary proteins, several lectins/agglutinins (garlic, soybean, peanut, banana and wheat germ) have been shown to induce NAbs in healthy humans, besides other proteins such as avidin, bromelain, lactoferrin and alliinase. Polysaccharides which have been reported to induce NAbs are pectic polysaccharides from some plants, I²-glucans from yeast and teichoic acid from Gram-positive bacteria; in the case of cod, polymannuronic acid present in seaweed and chitosan induce NAbs. Foods supplemented with I‰-3 fatty acids, phospholipids or soy components have been shown to increase the levels of NAbs to certain endogenous mediators and proteins in humans. The review also covers a short account of the significance of NAbs to dietary components.

Synthesis and Characterization of Soybean-Based Hydrogels with an Intrinsic Activity on Cell Differentiation

The successful regeneration of large defects in traumatized and diseased tissues depends on the availability of biodegradable and bioactive biomaterials able to guide the tissue during its repair by offering both a physical support and a control of its biological mechanisms. Recently, a novel class of natural, biodegradable biomaterials has been obtained by the thermosetting of defatted soy curd. These biomaterials have been shown to regulate the activity of both tissue and inflammatory cells. Here, soybean-based hydrogels with different physicochemical properties and bioactivity have been obtained with a relatively simple and highly reproducible processing method. The content of the different soy components (e.g., the isoflavones) was tuned varying the solvent system during the extraction procedure, while variations in the material crosslinking provided either loose hydrogels or a bioglue. The biomaterials obtained can be used as either bioadhesives or injectable formulations in regenerative medicine as they were shown to stimulate the synthesis of collagen by fibroblasts and the formation of mineralized bone noduli by osteoblasts.

Possible molecular mechanisms soy-mediated in preventing and treating nonalcoholic fatty liver disease.

The aim of this review is to describe the molecular mechanisms of nonalcoholic fatty liver disease (NAFLD) and to present evidence regarding the mechanisms of soy-mediated therapeutic activity in preventing and treating NAFLD. NAFLD is induced by multiple metabolic pathways, including an increase in the release of fatty acids from the adipose tissue (lipolysis), insulin resistance (IR), and an increase in "de novo" fatty acid synthesis. Furthermore, NAFLD is correlated with a decrease in liver β-oxidation, an increase in oxygen free radical production, and an increase in pro-inflammatory cytokine production, which leads to an increase in liver fat and, subsequently, to tissue damage. The bioactive compounds in soy can prevent and treat NAFLD by modulating lipid metabolism and regulating the expression of related transcription factors. Soy intake decreases the expression of sterol regulatory-element binding protein-lc (SREBP-1) and increases the expression of SREBP-2, which are transcription factors associated with the regulation of hepatic lipogenesis and reduction of cholesterol synthesis and absorption in the liver, respectively. Besides, interactions between soy components, such as standard amino acids, polyunsaturated fat, and the isoflavonoid-enriched fraction, are believed to improve fatty acid oxidation in the liver parenchyma by increasing the expression of peroxisome proliferator-activated receptor α (PPARα)-regulated genes, thus decreasing lipid accumulation in the liver. Therefore, including soy-derived foods in the diet as a therapeutic tool for patients with NAFLD might improve their clinical evolution.

Cholesterol lowering activity of soy‐derived glyceollins in golden hamster model

Soybean is one of the primary agricultural commodities in the United States. Consumption of soy foods is associated with lowering the risk of age‐associated diseases, including cardiovascular disease. The exact components of soy that contribute to these effects remain largely unknown. Glyceollins are major phytoalexin in soybean. We tested the potential effect of glyceollins in lowering circulating cholesterol in a golden hamster model of cardiovascular disease. Male hamsters (n=10 per group) were fed diets containing 1) 36% kcal% fat diet, 2) 36% kcal% fat diet + 25 mg/kg body weight/day glyceollins, or 3) standard chow for 28 days. We measured hepatic total and free cholesterol, hepatic total lipid content, plasma lipoproteins, fecal bile acid and total cholesterol. We found that daily feeding of glyceollins significantly reduced hepatic total and free cholesterol, but not hepatic total lipid content. This effect was associated with lower plasma VLDL, but not changes in plasma LDL and HDL, and fecal bile acid and cholesterol. These results suggested that the cholesterol lowering activity of glyceollins is associated with VLDL metabolisms and not through increased excretion.

Soy intake and risk of type 2 diabetes mellitus in Chinese Singaporeans

To examine the association between soy products and their components, isoflavones and protein, and incident type 2 diabetes in a population with varied soy intake and high rates of diabetes.We used data from the Singapore Chinese Health Study, including 43,176 Chinese men and women aged 45-74 years, free of chronic disease at baseline (1993-1998) and followed through 2004. Intake of individual soy items, total unsweetened soy, and soy components was assessed by food-frequency questionnaire and examined with type 2 diabetes risk using Cox regression.During an average follow-up of 5.7 years, 2,252 of the 43,176 participants included in the current analyses developed diabetes. After adjustment for potential confounders and BMI, consumption of unsweetened soy was inversely associated with diabetes risk. Hazard ratios (HRs) and 95% CI for diabetes across unsweetened soy intake categories (none, 1-4/month, 1-2/week, 3-4/week, ≥ 5/week) were: 1 (referent), 0.81 (0.67-0.97), 0.76 (0.63-0.91), 0.76 (0.63-0.92), and 0.72 (0.59-0.89), respectively (P (trend) = 0.015). Conversely, in multivariate models, consuming sweetened soybean drink was positively associated with diabetes risk. HRs for diabetes across soybean drink intake categories (none, 1-3/month, 1/week, ≥ 2/week) were: 1 (referent), 1.07 (0.95-1.20), 1.12 (1.00-1.26), and 1.13 (1.00-1.28), respectively (P (trend) = 0.03). Furthermore, after full adjustment, including adjustment for sweetened soy items, we observed a marginally significant inverse association between isoflavone intake and diabetes (HR for the fifth compared to the first quintile: 0.76; 95% CI: 0.58-1.00; P (trend) = 0.08).The current findings support a protective role for unsweetened soy foods and isoflavones on risk of type 2 diabetes.

Soy Protein Extract (SPE) Exhibits Differential In Vitro Cell Proliferation Effects in Oral Cancer and Normal Cell Lines

ABSTRACTPrior research has demonstrated that specific isoflavones derived from soy may exhibit antitumor effects against many cancers, including oral cancer. Most of this prior research involved isolation and testing of individual soy components, such as genistein, daidzein, and glycitein, which exhibit cytotoxicity against cancerous cells but may also have residual cytotoxic effects on normal cells. Few studies have evaluated whole soy extract, containing a combination of these isoflavones, and other bioreactive compounds, which may function synergistically and more effectively against oral cancers. This study compared the antiproliferative effects of whole soy protein extract (SPE) on CAL 27 and SCC25 oral cancer cell lines in vitro. Administration of SPE significantly inhibited oral cancer growth and exerted these effects at lower concentrations compared with another class of flavonoids (proanthocyanidins) that were previously tested on these cell lines. This SPE-induced growth inhibition correlated with down-regulated mRNA expression in the oral cancer cell-cycle promoter ornithine decarboxylase (ODC), as well as upregulation of caspase-2 and caspase-8, initiators and effectors of apoptosis. These results suggest that SPE may represent a potential chemopreventive or chemotherapeutic option for oral cancer. Moreover, SPE may be more effective than other flavonoids currently used and may be effective at lower concentrations that approximate physiologic serum levels (0–2 μmol/l). This study may help to explain why diets rich in fruits, vegetables, and soy protein are associated with protection against development and progression of oral cancers, although further study is needed to develop specific public health recommendations for oral cancer treatment and prevention.

Germinated Soybean Products as Nutraceutical Compounds in Breadmaking

Epidemiological studies have shown a positive relation between diet and good health. Seeds, like soybeans, considered in the past as detrimental to health due to some anti-nutritional factors, are studied now with a new perspective. Since the last decade, many studies have been published relating some soy components such as isoflavones, saponines, trypsin inhibitors, used for the prevention of specific illnesses. The same effect has been attributed to some proteins. Soy proteins present higher nutritional values as compared to cereals and other legumes, but they do not produce as good results as casein when subject to biological analysis. Germination has been proposed to increase this relation, as well as to promote the generation of some bioactive peptides, that could be associated to a decrease of some malign tumour cells. These nutraceutical properties have increased the interest in adding soybean proteins to food, but the effect that these materials have in the product establishes the level of addition. Bread has been one of the products where this kind of proteins has been tested. This review deals with the different kinds of soy compounds added to bread products and their effect on technological properties, looking for obtaining of a nutraceutical product. Keywords: Soybean, germinated soybean, protein isolate, nutraceutical properties, farinographic properties, extensographic properties, breadquality, Epidemiological studies, oybeans, anti-nutritional factors, isoflavones, saponines, trypsin inhibitors, legumes, malign tumour cells, vitro studies