Soy Preparations Research Articles

Soybean Response to Seed Inoculation with Bradyrhizobium japonicum and/or Nitrogen Fertilization

Seed inoculation with symbiotic bacteria is a commonly employed practice in soybean cultivation. As a result, nodulation proceeds properly and plants self-supply atmospheric nitrogen, requiring either minimal or no additional nitrogen fertilization. The aim of the study was to investigate the response of soybeans to the application of the recommended or double dose of commercial inoculants (HiStick® Soy or TURBOSOY®) and/or mineral nitrogen fertilization compared to the untreated control. It was demonstrated that a double dose of the tested preparations had the most favorable effect on nodulation. However, the impact of weather conditions modified their effectiveness during the study years, which was especially visible in 2022. Sowing seeds without inoculation (control) resulted in the formation of sparse root nodules and consequently the lowest leaf area index (LAI) and soil plant analysis development (SPAD) measurements. In addition, the values of SPAD and LAI indices varied across the years of the study, indicating that weather conditions modified nitrogen uptake by plants. Overall, seed inoculation and/or nitrogen fertilization positively influenced the chemical composition of seeds compared to the control. The only decrease observed was in the oil content, while the double dose of HiStick® Soy preparation reduced the polyphenol content. The double dose of the tested inoculants had the most favorable impact on yield components and seed yield. However, applying inoculation at the recommended dose or in combination with nitrogen fertilization yielded similar or slightly worse results, depending on the year. Therefore, soybean seed inoculation should be recommended, although the effectiveness of the procedure will depend on various factors, including the type of inoculant, dosage, nitrogen fertilization, and weather conditions.

Effect of Unfermented Soy Product Consumption on Blood Lipids in Postmenopausal Women: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

BackgroundClinical studies have reported the beneficial effects of unfermented soy product consumption on blood lipids in various populations. However, contradictory results have been reported regarding the influence of unfermented soy product consumption on blood lipids in postmenopausal women. ObjectiveThe aim of this systematic review and meta-analysis was to evaluate the effects of diets with unfermented soy products compared with diets without unfermented soy products on blood lipids in postmenopausal women. MethodsThe Cochrane Library, PubMed, Scopus, Web of Science, and Embase electronic databases were searched for eligible randomized controlled trials (RCTs) published up to February 21, 2023. RCTs were included if they were published in English and investigated the effect of unfermented soy product consumption on blood lipids in postmenopausal women who had discontinued hormone replacement therapy at least 3 months before randomization. A random-effects model was used to calculate the overall effect size of the mean difference (MD) and 95% CI. Risk of bias was assessed using the Cochrane Risk-of-Bias Tool for Randomized Trials, version 2. ResultsTwenty-nine RCTs involving 2,457 participants were included. The results showed that, compared with the control group that did not consume unfermented soy products, consumption of unfermented soy products significantly reduced total cholesterol (TC) (MD, −9.46 mg/dL [to convert mg/dL cholesterol to mmol/L, multiply mg/dL by 0.0259; to convert mmol/L cholesterol to mg/dL, multiply by 38.7]; 95% CI −15.04 to −3.89 mg/dL; P = .001) and triglycerides (TGs) (MD, −10.86 mg/dL [to convert mg/dL TGs to mmol/L, multiply mg/dL by 0.0113; to convert mmol/L TGs to mg/dL, multiply mmol/L by 88.6]; 95% CI −19.70 to −2.02 mg/dL; P = .016), while significantly increasing high-density lipoprotein cholesterol (MD, 2.32 mg/dL; 95% CI 0.87 to 3.76 mg/dL; P = .002) in postmenopausal women, but had no significant effect on low-density lipoprotein cholesterol (MD, −4.55 mg/dL; 95% CI −10.90 to 1.80 mg/dL; P = .160). Results of soy preparation subgroup analysis showed that soy isolate protein significantly reduced TC and soy protein–containing isoflavones significantly reduced TC and low-density lipoprotein cholesterol and increased high-density lipoprotein cholesterol. Furthermore, unfermented soy product consumption significantly reduced TC, low-density lipoprotein cholesterol, and TG levels in postmenopausal women with lipid disorders and TGs in healthy postmenopausal women. ConclusionsThe results showed that unfermented soy product consumption reduced TC and TG levels significantly, and increased high-density lipoprotein cholesterol levels in postmenopausal women. The findings of this review contribute to the evidence-base for dietary management of blood lipids in postmenopausal women.

The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions.

Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of soy protein and can be cross-linked with polysaccharides, such as sugar beet pectin (SBP), and can be modified by changing system factors (e.g., pH) to improve the gel's properties. Soy glycinin/sugar beet pectin (SG/SBP) complex double network gels were prepared under weakly acidic conditions using laccase cross-linking and heat treatment. The structural changes in SG and the properties of complex gels were investigated. Soy glycinin exposed more hydrophobic groups and free sulfhydryl groups at pH5.0. Under the action of laccase cross-linking, SBP could promote the unfolding of SG tertiary structures. The SG/SBP complex gels contained 46.77% β-fold content and had good gelling properties in terms of hardness 290.86 g, adhesiveness 26.87, and springiness 96.70 mm at pH5.0. The T22 relaxation time had the highest peak, and magnetic resonance imaging (MRI) showed that the gel had even water distribution. Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) indicated that the SG/SBP complex network structure was uniform, and the pore walls were thicker and contained filamentous structures. Soy glycinin/ sugar beet pectin complex network gels have good water-holding, rheological, and textural properties at pH5.0. The properties of soy protein gels can be improved by binding to polysaccharides, with laccase cross-linked, and adjusting the pH of the solution. © 2022 Society of Chemical Industry.

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold-set gels induced by CaCl2 and transglutaminase.

Preparation and optimization of soy (Katul cultivar) protein isolate cold-set gels induced by CaCl2 and transglutaminase. Food Science & Nutrition, https://doi.org/10.1002/fsn3.3158. The above article, published online on December 8, 2022 in Wiley Online Library (https://wileyonlinelibrary.com), has been retracted by agreement between the journal Editor in Chief Y. Martin Lo, and Wiley Periodicals LLC. The retraction has been agreed upon due to an error in which the incorrect version of the article was published.

Preparation and characterization of soy polyols‐based PU shell microencapsulated phase change materials for reliable thermal energy storage

Preparation and characterization of soy polyols‐based <scp>PU</scp> shell microencapsulated phase change materials for reliable thermal energy storage

Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage

The aim of this study was to determine whether high-pressure processing (HPP) shucking method can replace the conventional frozen shucking method for the preparation of soy sauce-marinated Asian hard clams products, while also inactivating microorganisms. The chemical and microbiological quality of samples marinated in soy sauce and HPP treatments at 300, 400, and 500 MPa for 3 min (marinated HPP clam), and frozen and marinated in soy sauce (frozen marinated clam) were evaluated during storage at 4 °C for 15 days. Surface area, moisture content, aerobic plate count (APC), psychrotrophic bacteria count (PBC), and coliform counts of marinated HPP clams were significantly lower than those of frozen marinated clams. During storage at 4 °C, the APC and PBC of frozen marinated clams increased rapidly, reaching 8.3 log CFU/g and 8.4 log CFU/g at day 15, while the pH of frozen marinated clams decreased rapidly, reaching 3.4 at day 15. In contrast, high-pressure treatment could delay the increase of APC and PBC loads, and the drop of pH. Therefore, the results indicated that HPP conditions of ≥300 MPa for 3 min significantly extended the shelf life of marinated clam during cold storage.

Reaction of soybean [Glycine max (L.) Merr.] to seed inoculation with Bradyrhizobium japonicum bacteria

The aim of the study was to assess soybean response to sowing material inoculation with HiStick® Soy preparation, containing Bradyrhizobium japonicum. Based on the obtained results, it was found that the inoculation significantly increased the number and dry weight of nodules on soybean roots compared to control. The bacterial preparation significantly increased the number of pods per plant. As a result, a significant increase in seed yield (0.58 t/ha) was obtained compared to control. HiStick® Soy increased total protein content in seeds. Protein and fat yield was higher after seed inoculation by 318 kg/ha and 101 kg/ha, respectively, compared to control.

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food products, depending on respondents’ education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (n = 251) were aged 23–28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.

Herbal medicine - when to use and what to expect (beurteilung pflanzlicher präparate in der menopausentherapie)

With the publication of adverse effects of a hormone replacement therapy in 2002 the wish of many women for a more natural and safer treatment method increased rapidly. Soy, soy preparations and black cohosh/cimicifuga racemosa became the most popular herbal remedies for the relief of hot flushes. Until today only a few randomised trials were published about herbal medicine. The results regarding efficacy and safety are still conflicting, although in recent years more promising outcomes have emerged. Today black cohosh/cimicifuga racemosa and soy may be used for the therapy of menopausal hot flushes. However, many national and international guidelines are - still - very cautious and must be considered when recommending/prescribing these products.

Soy and vegetable gardening with skills training and soy consumption are cost effective methods to improve the blood lipid profiles of women in Qwa-Qwa, South Africa

A cost effectiveness (CE) analysis was performed on a nutrition intervention program that included soy consumption, soy and vegetable gardening, and skills training designed to improve blood lipid levels in women. This intervention involved ninety women of ages 19-75 years living in Qwa-Qwa, South Africa. The actual nutrition intervention lasted 18 months. Outcomes measured were low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and serum triglycerides levels. All costs for the resources used in the program were considered and categorized into four main groups: labor, materials, transport, and miscellaneous. Following the recommendation for evaluating nutrition projects, a common base year of 2012 and discount rate of 5% were selected. The CE was calculated based on the total cost of the intervention program for all 90 women served and the number of women who achieved normal levels for a specified serum lipid during the 18 months of intervention. The CE ratios were expressed as the per subject cost of achieving the normal level of a specified serum lipid for example, HDL cholesterol. The average cost (in 2012 dollars) was approximately $869 per person. The CE ratio for serum HDL cholesterol was the lowest compared to the CE ratios of other indicators of serum lipids. Material costs accounted for the majority of the costs (71%) followed by labor (22%). Training materials, gardening tools, soy preparation equipment, and seeds, which are critical for increasing the scale of the program, together contributed to a relatively low percentage of the total cost of materials (37%). In addition, it was noted that the per person cost is likely to decrease if the scale of the intervention is increased. Soy and vegetable gardening with skill training and soy consumption may be a feasible population-wide approach to prevent the development of cardiovascular diseases among women in Qwa-Qwa, South Africa. Key words: Cardiovascular diseases, cost effectiveness, high-density lipoprotein, lipid profile, nutrition intervention, Qwa-Qwa, South Africa, soybean, vegetable gardening, women

Are Soy Products Effective in DMD?

INTRODUCTION:In addition to their nutritional value, processed soy bean extracts contain several activities with potential therapeutic benefits. These include anti-oxidants, and tyrosine kinase and protease inhibitory activity. There are also anecdotal reports of health benefits of soy products in alleviating DMD symptoms.METHODS:Mdx mice were fed a control soy-free diet or the same diet containing either a proprietary soy preparation (Haelan 951), purified soy isoflavones, purified Bowman-Birk protease inhibitor or a combination of isoflavones and Bowman-Birk inhibitor. Mice were tested for their wire hanging ability at the start of the diet regimen and every 4 weeks until week 12 of treatment.RESULTS AND DISCUSSION: The diet containing Bowman-Birk inhibitor was the only one to show a significant and sustained improvement over the 12 weeks of the study. All other dietary additions; Haelan 951, isoflavones and isoflavones with Bowman-Birk inhibitor, were not significantly different from each other or from control. The effectiveness of Bowman-Birk inhibitor in mdx mice clearly warrants further study.

Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality

Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources soybean is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain C2 (LP C2) for fermentation and peptides generation in soy milk. Peptides were further tested for important biofunctionalities (antioxidative and antihypertensive) and characterized by LC-MS/MS. Besides its excellent log count increases, protein hydrolysis and α–galactosidase activities, LP C2 reduced soy oligosaccharides (sucrose, raffinose and stachyose) in a strain specific manner. Following fractionation, the 10 kDa fraction not only showed the highest peptide content in comparison to 3 kDa and 5 kDa, but also exhibited the highest antioxidant activity. Conversely, no significant differences were observed in ACE-inhibitory activities of all three fractions of peptides. Moreover, we are the first to report L. plantarum mediated generation, and LC-MS/MS based characterization of 17 biofunctional soy peptides showing both antioxidant and ACE-inhibitory activities. Thus, this strain can be further used for the preparation of soy based functional fermented foods and bioactive food supplements.

Fabrication and Characterization of Stable Soy β-Conglycinin-Dextran Core-Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point.

The preparation of soy β-conglycinin-dextran nanogels (∼90 nm) went through two stages, which are safe, facile, and green. First, amphiphilic graft copolymers were formed by dextran covalently attaching to β-conglycinin via Maillard dry-heating reaction. Second, the synthesized conjugates were heated above the denaturation temperature at the isoelectric point (pH4.8) so as to assemble nanogels. The effects of pH, concentration, heating temperature, and time on the fabrication of nanogels were examined. The morphology study displayed that the nanogels exhibited spherical shape with core-shell structures, which was reconfirmed by zeta-potential investigation. Both circular dichroism spectra and surface hydrophobicity analyses indicated that the conformations of β-conglycinin in the core of nanogels were changed, and the latter experiment further revealed that the hydrophobic groups of β-conglycinin were exposed to the surface of protein. The nanogels were stable against various conditions and might be useful to deliver hydrophobic bioactive compounds.

Facile Preparation of Soy Protein/Poly(vinyl alcohol) Blend Fibers with High Mechanical Performance by Wet-Spinning

Using formic acid as a cosolvent and saturated sodium sulfate as a coagulation bath, soy protein/poly(vinyl alcohol) (PVA) blend fibers were prepared using wet-spinning approaches. The structure and mechanical, thermal, and water- uptake properties of the spun fibers were investigated. Morphological analysis with polarized optical microscopy (POM) and scanning electron microscopy (SEM) showed that spun PVA or blend fibers were composed of nanoparticles and exhibited a porous morphology. Blend fibers exhibited only one glass transition temperature in differential scanning calorimetry (DSC) thermograms due to high compatibility between the two components. The best mechanical strength and thermal stability were achieved when 70% PVA was composited with soy protein. This was thought to be due to the effects of cross-linking and hydrogen bonding between functional groups of soy protein and PVA hydroxyl groups.

Assessment of soy aeroallergen levels in different work environments

Airborne soybean hull proteins are known causes of asthma epidemics around harbours and soy processing plants. Soy flour dust proteins may cause occupational allergy in food and feed industries. To compare enzyme immunoassays (EIAs) for soy hull and soy flour aeroallergens, exposure assessment in various work environments. Airborne dust samples (n=324) from soy unloading and/or processing plants, the animal feed industry and pig stables were analysed by two soy flour assays: one assay for measuring complete soy hull proteins and two assays for measuring the purified low-molecular-weight (LMW) soy hull allergens. Immunoblotting confirmed strong differences between antibody specificities and soy preparations. The results of the two soy flour assays and the assay for measuring complete soy hull proteins were highly correlated (r>0.85). The two LMW soy hull assays also showed a strong mutual correlation (r=0.91), but much less correlation with assays for measuring soy flour and complete soy hull. The levels of LMW soy hull proteins were the highest at sites of soybean unloading or processing, while soy flour levels were particularly high in the soy and animal feed industry. The optimal EIA procedure for soy aeroallergen exposure assessment depends on the type of work environment and the local soy dust composition. Thus, the type of work environment should always be taken into account in future soy allergy studies in order to prevent a possible underestimation of the workers' actual risk of developing soy allergy.

Rapid-resolution HPLC with spectrometric detection for the determination and identification of isoflavones in soy preparations and plant extracts

A rapid-resolution HPLC/UV-VIS DAD separation method (which takes <1 min) for the determination and identification of genistin, genistein, daidzein, daidzin, glycitin, glycitein, ononin, formononetin, sissotrin and biochanin A in fmol quantities in submicroliter sample volumes was optimized. A linear gradient elution (0 min 22% B, 1.0 min 80% B, 1.4 min 100% B, 1.8 min 22% B) using a mobile phase containing 0.2 % (v/v) acetic acid (solvent A) and methanol (solvent B) was applied on a Zorbax SB C18 column (1.8 microm particle size) at 80 degrees C. The method was verified using samples of bits of soy and methanolic extracts from Trifolium pratense, Iresine herbstii and Ononis spinosa plants. Pseudobaptigenin glucoside, irilone, prunetin, texasin, tlatlancuayin and other isoflavones, in addition to aglycones of isoflavones and their beta-glucosides and malonyl and acetyl derivatives, were identified by UV-VIS DAD and electrospray mass spectrometric (ESI-MS) detection in the extracts.

The Importance of Phytoestrogens in Food Supplements and Phytopharmaceuticals

Different natural products from the plant kingdom including isoflavones, prenylflavones, coumestans, stilbenes, and lignans can cause endocrine perturbations, especially on the estrogenic hormonal pathway because of their structural analogies to estradiol. Several studies report the presence of such compounds in food, the richest source being soy and soy products. These substances, commonly called phytoestrogens, are known to influence the human hormonal profile and soy preparations are being considered for use as post-menopausal estrogen replacement therapy. Numerous clinical and epidemiological reports have studied the influence of phytoestrogens on the development of hormone-dependent cancers. The effect on genital development of postnatal phytoestrogen exposure is still under debate. Consumption of phytoestrogens may also influence the incidence of bone diseases, atherosclerosis, or Alzheimer's disease. This article summarizes the classification of phytoestrogens, their pharmacological evaluation and properties, and the methods used for their identification.

Comparison of 70 mg and 35 mg isoflavone soya supplement for menopause symptoms

Previous studies have reported a 20—30% reduction of climacteric symptoms with placebo and additional reductions of 10—20% using soy preparations providing 30—104 mg/day of isoflavones. However most studies were based on data from postmenopausal women. Their hormone status was quite different when compared to women undergoing menopause transition (MT). A single center prospective and randomized study was conducted to investigate the effect of insoflavone supplements with different doses in climacteric symptoms in women undergoing MT. After initial screening 48 women were recruited and assigned to two groups 35 mg and 70 mg groups with treatment duration of 6 weeks. Isoflavone supplements were prepared from soy extract in 325 mg capsules containing 17.5 mg of isoflavones per capsule (Phyto Soya Arkopharma Laboratories Pharmaceutique France). Modified Greene’s climacteric scale with three additional symptoms (frequency incontinence and vaginal dryness) was used to assess climacteric symptoms. (excerpt)

Pharmacokinetics of isoflavones, daidzein and genistein, after ingestion of soy beverage compared with soy extract capsules in postmenopausal Thai women

BackgroundIsoflavones from soybeans may provide some beneficial impacts on postmenopausal health. The purpose of this study was to compare the pharmacokinetics and bioavailability of plasma isoflavones (daidzein and genistein) after a single dose of orally administered soy beverage and soy extract capsules in postmenopausal Thai women.MethodsWe conducted a randomized two-phase crossover pharmacokinetic study in 12 postmenopausal Thai women. In the first phase, each subject randomly received either 2 soy extract capsules (containing daidzin : genistin = 7.79 : 22.57 mg), or soy beverage prepared from 15 g of soy flour (containing daidzin : genistin = 9.27 : 10.51 mg). In the second phase, the subjects received an alternative preparation in the same manner after a washout period of at least 1 week. Blood samples were collected immediately before and at 0.5, 1, 2, 4, 6, 8, 10, 12, 24 and 32 h after administration of the soy preparation in each phase. Plasma daidzein and genistein concentrations were determined by using high performance liquid chromatography (HPLC). The pharmacokinetic parameters of daidzein and genistein, i.e. maximal plasma concentration (Cmax), time to maximal plasma concentration (Tmax), area under the plasma concentration-time curve (AUC) and half-life (t1/2), were estimated using the TopFit version 2.0 software with noncompartmental model analysis.ResultsThere were no significant differences in the mean values of Cmax/dose, AUC0–32/dose, AUC0-∝/dose, Tmax, and t1/2 of genistein between both preparations. For pharmacokinetic parameters of daidzein, the mean values of Cmax/dose, Tmax, and t1/2 did not significantly differ between both preparations. Nonetheless, the mean AUC0–32/dose and AUC0-∝/dose after administration of soy extract capsules were slightly (but significantly, p < 0.05) higher than those of soy beverage.ConclusionThe bioavailability of daidzein, which was adjusted for the administered dose (AUC/dose), following a single oral administration of soy beverage was slightly (but significantly) less than that of soy extract capsules, whereas, the bioavailability adjusted for administered dose of genistein from both soy preparations were comparable. The other pharmacokinetic parameters of daidzein and genistein, including Cmax adjusted for the dose, Tmax and t1/2, were not different between both soy preparations.

Quantitative analysis of phytoestrogens in kudzu-root, soy and spiked serum samples by high-pressure liquid chromatography.

A sensitive and reliable HPLC method that allows simultaneous quantification of phytoestrogens extracted from kudzu-root and soy preparations, and serum samples has been developed. Kudzu-root and soy preparations were mixed with 5 microg flavone and 15 microg rutin (internal standards) and the phytoestrogens were extracted by using solid-phase (C18) extraction cartridges. Blank or spiked serum samples were extracted by using either C18 cartridges or trichloroacetic acid-methanol extraction. The extracts were analyzed by the HPLC equipped with a reverse-phase (250 x 4 mm, C18) column and UV, diode-array or MS detector. A linear gradient of acetic acid and acetonitrile provided excellent separation of glycoside and aglycone-phytoestrogens from kudzu root and soy preparations. The C18 cartridge extraction of serum yielded excellent recovery of both glycoside- and aglycone-phytoestrogens, while the trichloroacetic acid-methanol extraction yielded excellent recovery of glycoside but poor recovery of aglycone compounds. UV and MS detectors were suitable for phytoestrogen analysis in plant and serum samples, while the diode-array detector was suitable for generating the UV absorbance curve for phytoestrogens.