Soy Mixtures Research Articles

Особенности процесса ферментации молочно-соевой смеси

The plant milk market is actively developing at the moment, as many consumers suffer from lactose and casein intolerance, while vegetarianism is being popularized. The use of soy milk is becoming popular in the technology of fermented dairy plant products, as it is a lactose-free analog of cow milk and source of native protein, polyunsaturated fatty acids, vitamins, minerals, and other micronutrients. However, the fermentation of dairy and plant compositions is quite complex and has not been fully understood yet, and therefore the goal of this study was to conduct a comparative analysis of the fermentation of milk and soy mixtures with different compositions (cow milk: soy milk in the ratios of 55:45; 70:30; 85:15). The tests were conducted at the Laboratory of Agricultural Product Processing. To obtain milk and soy mixtures, a plant protein drink – soy milk – was prepared from soybeans of the Sentyabrinka variety selected by the Federal State Budgetary Scientific Institution Federal Research Center All-Russian Research Institute of Soybean. The fermentation of milk and soy mixtures was performed using the acid-rennet method with bacterial starter cultures No. 1 (Lactobacillus lactis, Lactococcus diacetylactis, Lactococcus cremoris, Streptococcus thermophilus) and No. 2 (Lactococcus lactis ssp. lactis, Lac. lactis subsp. diacetilactis, Leuconostoc lactis and/or mesenteroides subsp. cremoris, Lactobacillus plantarum, Lactobacillus helveticus, Streptococcus thermophilus). The acid formation of fermented milk and soy clots was studied in time at intervals of 1 hour, and their active and titratable acidity levels were analyzed in the course of work. Fermentation completion was determined based on the organoleptic indicators of fermented clots and their acidity levels. The following was established as the result of the tests: composition of the milk-soy mixture – 70:30; technological fermentation process parameters and modes – 328–346 minutes at a temperature of 34 °C, with the production of a fermented milk and soy clot having the best organoleptic quality indicators – well-formed, with a stable texture, pleasant, sour-milk taste, light soy aftertaste and smell. The analytical dependences of the titratable and active acidity indicators on the duration of fermentation process were calculated based on an analysis of acid formation in experimental clot samples.

Dietary low‐fat soy milk powder retards diabetic nephropathy progression via inhibition of renal fibrosis and renal inflammation

Diabetic nephropathy(DN) is a major cause of end-stage renal disease.Here, we examined the effect of long-term consumption of a low-fat soy milk powder (LFSMP) on the diabetic kidney structure and function. KKAy mice were fed a casein-, LFSMP-, or high-fat soy mixture powder (HFSMP)-based diet for 4 months. Plasma and urine were subjected to a biochemical assay every 2-4 wk. Renal morphology and protein expression were evaluated by histochemical staining and western blots. Although HFSMP-based diet showed no protective effect on DN. LFSMP-fed mice exhibited lower water intake, urine output, and urinary albumin, and glucose excretion. Furthermore, strong preservation of renal structural proteins and low urinary N-acetyl-beta-d-glucosaminidase activity were observed in LFSMP-fed mice, indicating alleviation of renal injury. LFSMP-fed mice showed a lesser degree of mesangial matrix expansion, of tubulointerstitial fibrosis, and of myofibroblast differentiation. Finally, milder renal inflammation was found in LFSMP-fed mice, as evidenced by a decrease in urinary monocyte chemoattractant protein- 1 excretion and lesser macrophage infiltration into the tubulointerstitium. The present data suggests that long-term consumption of LFSMP but not HFSMP retards DN progression via suppressing renal injury, myofibroblast differentiation, and renal macrophage infiltration in diabetic condition.

Abstract 5541: Daidzein protects against genistein-induced lymph node metastasis, and serve as a radiosensitizer in prostate cancer

Abstract We have previously reported that genistein, the major bioactive isoflavone of soybeans, acts as a radiosensitizer for prostate cancer (PCa) both in vitro and in orthotopic mouse models in vivo. However, pure genistein promoted increased spontaneous metastasis to regional lymph nodes, when administered alone in vivo. In contrast to genistein, a natural formulation of soy isoflavones mixture (43% genistein, 21% daidzein and 2% glycitein) did not cause increased metastasis, but like genistein, the soy mixture potentiated the therapeutic effect of radiation. We have now tested whether daidzein, the second main isoflavone of soybeans, could negate genistein-induced lymph node metastasis in PC-3 orthotopic prostate tumors in nude mice. Mice were treated with purified daidzein, or genistein or both combined; and also in conjunction with prostate tumor irradiation. Either daidzein or genistein alone or both combined caused the same extent of prostate tumor growth inhibition than the soy mixture. Treatment with daidzein alone did not increase metastasis to regional lymph nodes but still acted as a potent radiosensitizer for prostate tumors. Treatment with both genistein and daidzein combined did not cause an increase in lymph node metastasis, which is consistent with the findings obtained with the soy mixture. These studies show that pure daidzein could be the component of the soy isoflavones mixture that protects against genistein-induced lymph node metastasis. In order to gain further mechanistic insight on how daidzein negates the adverse effects of genistein, we compared the effects of each isoflavone and the soy mixture in vitro using PC-3 (androgen receptor AR-) and C4-2B (AR+) androgen independent PCa cell lines. We found that daidzein inhibited tumor cell growth and synergized with radiation in clonogenic assays but at doses higher than genistein or the soy mixture. We have previously demonstrated that genistein or the soy mixture cause tumor cell apoptosis and enhance radiation killing by inhibiting cell survival pathways activated by radiation including the repair enzyme/redox activator APE1/Ref-1 and the transcription factors HIF-1α and NF-κB. Compared to the effect of genistein or the soy mixture, daidzein treatment caused milder effects on PARP cleavage, inhibition of expression of APE1/Ref-1 and HIF-1α; and lower inhibition of HIF-1α and NF-κB DNA binding activities. These effects were reproduced in both PC-3 and C4-2B cell lines. Based on these results, we conclude that APE1/Ref-1, NF-κB and HIF-1α molecular pathways were also affected by daidzein, although to a lesser extent than genistein and soy mixture, in both AR+ and AR- PCa cancer cell lines, suggesting that this is an AR-independent mechanism. The protective effect of daidzein against lymph node metastasis induced by genistein appears to be independent of HIF-1α and NF-κB pathways, and remains to be clarified. Citation Format: {Authors}. {Abstract title} [abstract]. In: Proceedings of the 101st Annual Meeting of the American Association for Cancer Research; 2010 Apr 17-21; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2010;70(8 Suppl):Abstract nr 5541.

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Flour samples of African breadfruit, corn and defatted soybean were extruded in a Brabender single-screw extruder (DCE 330, New Jersey). Effects of process variables on trypsin inhibitor activity (TIA) and other antinutritional factors (ANFs) were verified by response surface analysis (RSA). Blending improved the protein content of the mixtures but increased the ANFs. Extrusion cooking drastically reduced TIA, phytic acid and tannin content of the extrudates by 91%, 44% and 92%, respectively. The model developed produced the highest percent variation in TIA (80%) in comparison with either phytic acid (60%) or tannin (50%). Feed composition and screw speed were the most significant ( P ⩽ 0.05 ) process variables affecting TIA. Effect of feed composition was quadratic, while that of screw speed was linear. The quadratic effects of screw speed and feed composition on tannin and phytic acid were also significant ( P ⩽ 0.05 ).

Fatty acid, amino acid and trace mineral analysis of three complementary foods from Jos, Nigeria

Complementary foods (CF), commonly known as weaning foods, are semi-solid or solid foods that are used to transition infants from breast milk to an adult diet. Their nutritional content is important to the growth and development of children, particularly in developing countries such as Nigeria. In a previous study five CF produced in Jos, Nigeria were analyzed for their nutritional content. Based on those findings, three new CF were formulated in an effort to improve the nutritive value. The new formulations (second-generation CF) were analyzed for fatty acid (FA), amino acid, and mineral and trace element content. The results were compared to those of the most nutritious CF previously analyzed (designated Soy). The total FA content of all three second-generation CF (3.89–20.8 mg/g) was lower than the first-generation Soy mixture (105 mg/g). The content of linoleic and α-linolenic acids among the second-generation CF (1.64–10.1 and 0.084–0.63 mg/g, respectively) was also lower than the Soy CF (59.7 and 7.46 mg/g). The second-generation CF all had higher iron content than Soy (138–288 versus 98.1 μg/g). The amounts of magnesium (1030–1733 versus 2255 μg/g), phosphorus (2237–3830 versus 5685 μg/g), and zinc (28.9–37.9 versus 54.8 μg/g) in the second-generation CF were lower than in Soy. The second-generation CF also had lower protein content than Soy (66–197 versus 355 mg/g). Overall, the new second-generation CF had a lower nutritive content than the original Soy CF.

Dynamic viscoelastic behaviour of high pressure treated gluten–soy mixtures

Hydrated gluten and soy mixtures with concentrations of gluten–soy=20:80, 40:60, 60:40 and 80:20% were subjected to high pressure treatment at 700 MPa for 50 min at 20 and 60 °C. The treated samples were subsequently analysed for viscoelastic properties and electrophoretic patterns. A quadratic canonical polynomial model was used for the mixture design. Following high pressure treatment, the samples formed solid-like gel structures. In general, in the gels having high concentrations of gluten, both storage and loss moduli tended to increase with increasing pressure and temperature whereas, in the gels having high concentrations of soy, both moduli appeared to increase only slightly with increasing severity of the treatments. These results meant that the combined effect of temperature and pressure was much greater on the large complex gluten molecule than on the smaller soy globulins.

DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN *

Abstract. A procedure was developed for separating different rehydrated commercial soy ‘protein products’ and cooked ground beef: soy mixtures (75:25) into textural classes. For comparison, cooked ground beef was included in the study. Samples were ground in a meat grinder (3/8* holes) and compressed at 5 cm min−1 in an Ottawa Texture Measuring System 10 cm2 cell, with eight wires grid, mounted in an Instron tester. Maximum force, average maximum force, hardness, cohesiveness and chewiness were determined from the force‐distance curves. Parameters which detected the greatest differences between textural classes were maximum force and the average maximum force, followed ‐ and in this order ‐ by chewiness, cohesiveness and hardness.