Soy Protein Group Research Articles

Effects of Mealworm Fermentation Extract and Soy Protein Mix Ratio on Hepatic Glucose and Lipid Metabolism in Obese-Induced Mice.

Previous studies found that mealworm fermentation extract (TMP) reduced alcoholic hepatic steatogenesis. This study examined how the ratio of TMP and soy protein (SP) mix affected glucose and lipid metabolism in obese mice given a high-fat diet (HFD). Mice were given HFD supplemented with 100% SP or the following three ratios of TMP and SP mix for 12 weeks: 20% (S4T1), 40% (S3T2), and 60% (S2T3) TMP. When compared to the SP group, the S2T3 group had considerably lower body weight gain and food consumption. When compared to the SP group, the S2T3 group had slightly lower blood insulin and leptin levels, as well as a lower homeostasis model assessment of insulin resistance score. The use of TMP instead of SP reduced the size of epididymal adipose tissue cells. An increase in the extent of substitution of SP with TMP inhibited the gene expression of hepatic fructolysis/gluconeogenesis (KHK, ALDOB, DLD, and FBP1), lipogenesis (FAS, SCD1, CD36, and DGAT2), and its transcriptional factors (PPARγ and ChREBP). Furthermore, the S2T3 group dramatically reduced the expression of hepatic genes implicated in endoplasmic reticulum stress (PDI) and antioxidant defense (SOD1). The 60% TMP mix, in particular, reduced the expression of hepatic glucose and lipid metabolismrelated genes in HFD-fed mice. The manufacturing of functional processed goods may be accomplished by combining SP and TMP in a 2:3 ratio.

A Soy Protein Isolate Rich in Genistein and Daidzein and Its Effects on Plasma Isoflavone Concentrations, Platelet Aggregation, Blood Lipids and Fatty Acid Composition of Plasma Phospholipid in Normal Men

The effects of consuming a soy protein isolate beverage powder (60 g/d for 28 d) vs. a casein supplement was evaluated in 20 male subjects who were randomly allocated into the two groups. A dramatic rise in plasma isoflavone concentrations was observed after supplementation in the soy protein group, the levels reaching 907 ± 245 nmol/L for genistein (a 110-fold increase) and 498 ± 102 nmol/L for daidzein (a 150-fold increase) as measured by isotope dilution gas chromatography - mass spectrometry. These concentrations are higher than previously reported for the plasma of Japanese subjects consuming a traditional diet (276 nmol/L and 107 nmol/L, respectively). No significant differences in collagen- or 9,11-dideoxy-11α, 9α-epoxymethanoprostaglandin F2α (U46619)-induced platelet aggregation were observed in platelet-rich plasma from the two groups; the increase in plasma isoflavonoids from soy protein supplementation is not sufficient to significantly inhibit platelet aggregation ex vivo. Similarly, plasma total and HDL-cholesterol were not affected by protein supplementation, possibly because the men were normo-cholesterolemic at entry. Analysis of plasma phospholipid polyunsaturated fatty acid composition showed no differences between soy protein and casein supplementation. Previous investigations reported a significant alteration in fatty acid status in animals fed soy protein relative to those fed casein. The present studies indicate that although soy protein supplementation to a typical Western diet can increase plasma concentrations of isoflavones, this may not necessarily be sufficient to counter heart disease risk factors such as high plasma cholesterol and platelet aggregation.

The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability

Legume proteins have excellent emulsification, but the utmost problem is the poor emulsion stability of single protein. In this study, three anionic polysaccharides (xanthan (XG), Willan (WG) and gellan (GG)) were selected to improve stability of protein emulsion (soy protein (SPI), mung bean protein (MPI) and pea protein (PPI)). Molecular interaction, stability, interfacial adsorption, rheology and microstructural characteristics of emulsions were analyzed. The result shown that MPI-polysaccharide emulsion had the smallest particle size and GG-protein emulsion had higher the zeta-potential, and XG-MPI had the best stability. The emulsifying activity and emulsifying stability of GG-SPI were found to be best, the fastest adsorption rate was observed for GG-SPI (AP% 45.23%, Γ 5.03 mg/m 2 ). Fluorescence spectroscopy and gel electrophoresis showed that polysaccharide linked by protein were mainly ascribed to noncovalent interactions and had little effect on the microenvironment. The particle size distributions of SPI group were most homogeneous, and PPI group had obvious aggregation observed by CLSM. All emulsions were pseudo-plastic and shear-thinning properties. XG-MPI and GG-SPI showed better stability and emulsifying properties, polysaccharide promoted the absorption of protein on the oil droplet surface by increasing negative charges repulsive interaction and emulsion viscosity. In brief, the interaction between legume protein and anionic polysaccharide changed the emulsion stability. The research would enriched the emulsions applications in food processing. • Three anionic polysaccharide changed legume protein emulsion stability. • Xanthan-MPI and gellan-SPI showed better stability and emulsion characteristics. • Interaction were noncovalent interaction and had little effect on microenvironment. • Polysaccharide promoted the absorption of protein on the oil droplet surface. • Increasing negative charges repulsive interaction enhanced emulsion viscosity.

Effects of Branched-Chain Amino Acids on Skeletal Muscle, Glycemic Control, and Neuropsychological Performance in Elderly Persons with Type 2 Diabetes Mellitus: An Exploratory Randomized Controlled Trial.

Although branched-chain amino acids (BCAA) are known to stimulate myofibrillar protein synthesis and affect insulin signaling and kynurenine metabolism (the latter being a metabolite of tryptophan associated with depression and dementia), the effects of BCAA supplementation on type 2 diabetes (T2D) are not clear. Therefore, a 24-week, prospective randomized open blinded-endpoint trial was conducted to evaluate the effects of supplementation of 8 g of BCAA or 7.5 g of soy protein on skeletal muscle and glycemic control as well as adverse events in elderly individuals with T2D. Thirty-six participants were randomly assigned to the BCAA group (n = 21) and the soy protein group (n = 15). Skeletal muscle mass and HbA1c, which were primary endpoints, did not change over time or differ between groups. However, knee extension muscle strength was significantly increased in the soy protein group and showed a tendency to increase in the BCAA group. Homeostasis model assessment for insulin resistance did not significantly change during the trial. Depressive symptoms were significantly improved in the BCAA group but the difference between groups was not significant. Results suggested that BCAA supplementation may not affect skeletal muscle mass and glycemic control and may improve depressive symptoms in elderly individuals with T2D.

Nutritional Effects of the Enteral Nutritional Formula on Regulation of Gut Microbiota and Metabolic Level in Type 2 Diabetes Mellitus Mice.

PurposeDue to the adverse effects of antidiabetic drugs, nowadays, nutraceuticals have been of much interest to investigators. Therefore, the present study aimed to explore the potential effects of enteral nutritional (EN) formulas on the gut microbiota and metabolic regulation of type 2 diabetes mellitus (T2DM) mice and compare the differences between whey protein and soy protein.MethodsEN formulas made of whey protein or soy protein were administered for five weeks and then mice tissue samples were obtained to examine the metabolic parameters and histopathology of the pancreas, liver, jejunum and colon. 16S rRNA V3-V4 region gene sequencing was used to analyze the changes in the gut microbiota.ResultsAfter the five-week intervention, the alpha diversity had recovered slightly, and the soy protein group (SPG) achieved a better effect than the whey protein group (LPG). The overall composition of gut microbiota was regulated. The abundance of Bacteroidetes and TM7 had raised significantly and the abundance of Firmicutes and Deferribacteres had declined after treatment, with no significant difference between the LPG and SPG. The types of beneficial bacteria were increased at the genus and species level. The level of hexokinase (HK) and pyruvate kinase (PK) had significantly recovered and inhibited the level of α-glucosidase. In addition, the EN formulas treatment reduced the levels of inflammatory factor (TNF-α) in liver and muscle. The level of glucose transporter type 2 (GLUT-2) levels in the liver and intestine also significantly increased. Moreover, the metabolism regulation of the SPG was better than that of the LPG. The EN formulas treatment improved the pancreas, liver, jejunum and colon histology.ConclusionThe EN formulas regulated the overall structure of the gut microbiota and improved the metabolic level in streptozotocin/high-fat diet (STZ/HFD) diabetic mice. Therefore, EN formula may potentially become an effective nutritional adjunctive therapy for T2DM.

Detection and isolation of β-conglycinin-susceptible gut indigenous bacteria from ICR mice fed high-sucrose diet

β-Conglycinin (BC), a principal protein component of soybeans, exhibits antioxidant, antibacterial, and immunomodulatory properties. In this study, the presence of BC-susceptible gut indigenous bacteria (SIB) was examined in Institute of Cancer Research (ICR) mice fed either 20% (w/w) soy protein (SP), BC, or milk casein (MC) for 14 days. The body weight, liver weight, and plasma glucose levels were lower in the BC group than in the MC group. Caecal microbiome was analysed using 16S rRNA gene (V4) amplicon sequencing, the QIIME2 bioinformatics pipeline, and the SILVA database. While Muribaculum sp.- and Roseburia-like bacteria were abundant, Eisenbergiella-, Desulfovibrionaceae-, Mucispirillum schaedleri-, and Bacteroides massiliensis-like bacteria were less frequent in the SP and BC groups. Furthermore, Tidjanibacter massiliensis-, Duncaniella sp.-, and Enterorhabdus-like bacteria were higher in the BC group than in the MC and SP groups. Adlercreutzia caecimuris (formerly named Enterorhabdus caecimuris) could be isolated using blood liver agar plates. These bacteria regarded as BC-SIB might exert interactive effects upon consumption of soybeans or SP and thereby influence the host health.

Dietary Proteins Rapidly Altered the Microbial Composition in Rat Caecum.

Dietary proteins can alter gut microbial diversity. However, little is known about how gut bacteria respond to dietary proteins during short-term feeding. In the present study, PCR-DGGE analysis was performed to compare changes in gut microbial composition in rat caecum after rats were fed proteins from soy, pork, beef, chicken, fish and casein (control) for 2, 7 and 14days. On day 2, differences were observed in microbial composition between groups of red meat (pork and beef) and white meat (chicken and fish) proteins. For a certain diet group, microbial composition showed a great change with feeding time. Principle component analysis indicated that the soy protein group showed a good separation in microbial composition from the casein and meat protein groups on days 7 and 14.

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats.

Previous studies have paid much attention to the associations between high intake of meat and host health. Our previous study showed that the intake of meat proteins can maintain a more balanced composition of gut bacteria as compared to soy protein diet. However, the associations between dietary protein source, gut bacteria, and host health were still unclear. In this study, we collected colonic contents from the growing rats fed with casein, beef, chicken or soy proteins for 90 days, and analyzed the compositions of gut microbiota and metabolites. Compared to the casein group (control), the chicken protein group showed the highest relative abundance of Lactobacillus and the highest levels of organic acids, including lactate, which can in turn promote the growth of Lactobacillus. The soy protein group had the highest relative abundance of Ruminococcus but the lowest relative abundance of Lactobacillus. Long-term intake of soy protein led to the up-regulation of transcription factor CD14 receptor and lipopolysaccharide-binding protein (LBP) in liver, an indicator for elevated bacterial endotoxins. In addition, the intake of soy protein also increased the levels of glutathione S-transferases in liver, which implicates elevated defense and stress responses. These results confirmed that meat protein intake may maintain a more balanced composition of gut bacteria and reduce the antigen load and inflammatory response from gut bacteria to the host.

ANIMAL VERSUS PLANT PROTEIN INTAKE AND BONE HEALTH‐A SYSTEMATIC REVIEW AND META‐ANALYSIS OF RANDOMIZED CONTROLLED TRIALS

ObjectiveTo conduct a systematic review and meta‐analysis evaluating the effects of animal versus plant protein intake on bone mineral density (BMD), bone mineral content (BMC) and select bone biomarkers in healthy adults. [Registered on International Prospective Register of Systematic Reviews: PROSPERO CRD42015017751].MethodsThis study is a sub‐analysis of a larger systematic review following the methodologies in the Cochrane handbook. Searches across five databases were conducted through June 21, 2016 for randomized controlled trials (RCTs) in healthy adults that examined the effects of animal versus plant protein intake on 1) total body (TB), total hip (TH), lumbar spine (LS) or femoral neck (FN) BMD or TB BMC for at least one year, or 2) select bone formation and resorption biomarkers for at least six months. Random effect meta‐analyses were performed using Stata when data are sufficient.ResultsSeven RCTs were included in qualitative and quantitative synthesis. All included studies were parallel RCTs in healthy peri‐menopausal (n=1 study) and post‐menopausal (n=6) women. All plant protein sources were soy protein; animal protein sources were from milk (n=5), egg white (n=1) or not stated (n=1). Protein interventions ranged from 18–40g. There were no significant differences in BMD or BMC outcomes across studies between soy and animal protein groups, nor when examining collagen type‐1 cross‐linked N‐telopeptide (NTX, n=4)) or deoxypyridinoline (n=1). Though one study found soy protein significantly decreased collagen type‐1 cross‐linked C‐telopeptide (CTx) and bone‐specific alkaline phosphatase (BSAP) compared to milk protein, there were no further studies examining CTx, and BSAP did not significantly differ between groups in other studies (n=4).Meta‐analysis results showed on average, the difference between groups were close to zero and not significant for BMD outcomes (LS: n=4, WMD: 0.001 g/cm2, 95% CI: CI −0.006, 0.009, I2: 2.6%; TB: n=3, WMD: 0.001 g/cm2, 95% CI: −0.005, 0.007, I2: 0.0%; FN: n=3, WMD: −0.000 g/cm2, 95% CI: −0.006, 0.005, I2: 0.0%) and NTx (N=3, WMD: 0.644 nmol BCE, 95% CI −3.004, 4.293, I2: 0.0%;), and there was a nonsignificant, small effect size for BSAP (n=3, SMD: −0.06, 95% CI −0.29, 0.18, I2=0.0%). All outcomes had wide confidence intervals and no to low statistical heterogeneity. While overall risk of bias was low, half of the studies provided inadequate randomization information and had <80% compliance.ConclusionsResults suggest there is no significant difference between plant and animal protein's effects on bone health outcomes in post‐menopausal women. However, studies were limited in number and findings among post‐menopausal women may not be generalizable to other populations. Future studies are needed examining the effects of different protein sources in different populations on BMD, BMC and biomarker outcomes.Support or Funding InformationFunding source: National Osteoporosis Foundation

Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats

The peptide transporter 1 (PEPT1) in the apical membrane of enterocytes is the central mechanism for regulating the absorption of di- and tripeptides. Dietary proteins may affect PEPT1 abundance and peptide absorption. The present study aimed to characterize changes in PEPT1 mRNA and PEPT1 protein levels in the duodenum and jejunum of young rats after 7-day diet intervention with casein (reference), soy, beef, pork, chicken and fish proteins and further evaluate the impact on the epithelial absorption capacity. RT-PCR and western blot analyses showed that: (1) PEPT1 protein level in duodenum was higher (p < 0.05) for soy protein group than that for casein group. However, no difference was observed in jejunal PEPT1 protein level between any two diet groups (p > 0.05). The soy protein group had lower crypt depth and higher V/C ratio in the jejunum (p < 0.05). (2) PEPT1 mRNA levels were lower (p < 0.05) in rat duodenum and jejunum in pork, chicken and fish protein groups, whose trend was contrary to the results of jejunual histological observation with lower crypt depth, greater villus height and higher V/C ratio. In conclusion, different meat proteins alter distinct PEPT1 expression level and absorption capacity as reflected by gut morphology in small intestine.

Effects of Soy Protein Bar Supplement Combined with Resistance Training on Strength and Exercise Performance

Resistance training has been widely used for increasing muscle strength, muscle hypertrophy, rate of force development (RFD), and muscular endurance. Protein supplements are frequently consumed by athletes and recreationally active adults to achieve greater gains in muscle mass and strength and improve exercise performance. PURPOSE: This study was to investigate the effects of soy protein bar consumption on body composition, strength, skill-related fitness and exercise performance when given following 2 weeks of resistance training in student athletes. METHODS: 20 college-aged, health males (age 20.6 ± 1.4 yr) were recruited for this study. Subjects were randomly and equally divided into two groups, either consuming soy protein bar (SOY protein group, 20 g protein/day) or maintaining their daily food intake (Control group) on training days. Subjects trained 3 days per week for 2 weeks on a resistance-training program (including squat, biceps curl, triceps extension, leg extension, leg curl). The soy protein bars were consumed immediately following exercise. Body composition, upper and lower body strength, skill-related fitness, and exercise performance were measured before and after study. RESULTS: Compared to control group, the changes of 1-RM leg curl (+7.78 ± 6.2 vs. +1.25 ± 5.2 kg, p=0.023) and arm curl (+3.50 ± 2.1 vs. +0.94 ± 2.7 kg, p=0.033), power (standing long jump: +12.5 ± 9.4 vs. +3.80 ± 5.5 cm, p=0.021) and push up: +4.4 ± 4.3 vs. +0.6 ± 3.0 times, p=0.036), agility (side step: +1.78 ± 1.0 vs. +0.50 ± 0.8 times, p=0.007), and time to exhaustion (+61.8 ± 31.3 vs. +14.2 ± 59.5 seconds, p=0.050) were significantly improved in SOY protein group. However, no detectable differences were present in body composition. CONCLUSION: Findings from this study showed that the post-exercise consumption of soy protein bar consumption could improve muscle strength, skill-related fitness, and exercise performance in student athletes.

Whey and soy protein supplements changes body composition in patients with Crohn's disease undergoing azathioprine and anti-TNF-alpha therapy.

Crohn's disease (CD) is a chronic transmural inflammation of the gastrointestinal tract of unknown cause. Malnutrition associated with active CD has been reduced although obesity has increased. Dietary strategies such as those with high-protein have been proposed to reduce body fat. This study compares the effects of two supplements on the nutritional status of CD patients. 68 CD patients were randomized in two groups: whey protein group (WP) and soy protein group (SP). Using bioimpedance analysis, anthropometry and albumin and pre-albumin dosages the nutritional status was measured before starting the intervention and after 8 and 16 weeks. The disease activity was determined by Crohn's Disease Activity Index and serum C-reactive protein dosage and dietary intake by 24h dietary recalls. Forty-one patients concluded the study and both supplements changed body composition similarly. Triceps skin fold thickness (p< 0.001) and body fat percentage (p=0.001) decreased, whereas mid-arm muscle circumference (p=0.004), corrected arm muscle area (p=0.005) and body lean percentage (p=0.001) increased. For Crohn's disease patients undergoing anti TNF-alpha and azatioprine therapies, supplementation with whey and soy proteins changes body composition through reduction of body fat and thus contributes to control inflammation.

Prevention of retinoic acid-induced osteoporosis in mice by isoflavone-enriched soy protein.

A novel soy protein aggregate enriched with isoflavones (SPA-IS), a mixture of soy protein and isoflavones (Mix), isoflavones (IS), and the soy protein were obtained to investigate the preventive effects on osteoporosis induced by retinoic acid in Kunming mice. The serum osteocalcin levels in the Mix and SPA-IS groups decreased compared with the model group (mice showing retinoic acid-induced osteoporosis) (P < 0.05). The trabecular analysis results showed an increased preventive effect of the SPA-IS group over the Mix group, the IS group, and the soy protein group. The results of both left tibial maximum load and the 4th lumbar structural strength differ between the IS and the SPA-IS groups. The SPA-IS exhibited obvious oestrogenic activities on retinoic acid-induced osteoporosis in Kunming mice compared to Mix, IS, and soy protein. The results suggest that there is a potential use for SPA-IS in the treatment of osteoporosis induced by intake of retinoic acid. The improvement of bone indicators might be attributed to the formation of aggregate particles and the improvement of IS solubility.

Soy β-conglycinin retards progression of diabetic nephropathy via modulating the insulin sensitivity and angiotensin-converting enzyme activity in rats fed with high salt diet.

Soy protein was known to have renal-protective effects. The aim of this study was to investigate the effects of different doses of soybean β-conglycinin, one of the main storage proteins in soy, on diabetic nephropathy in the rat. We used 40 Wistar rats with eight rats in each group. Diabetes mellitus was induced in rats by an intravenous injection of streptozotocin. The groups included a control group (Ctrl) fed with the standard AIN93-M diet, while other groups were fed with AIN-93M with the addition of NaCl to induce diabetic nephropathy (DN). DN rats were divided into the DN control (DN) group, the soy protein (DN + SP) group, the low-dose β-conglycinin (DN + B) group, and the high-dose β-conglycinin (DN + 2B) group. After a 27 weeks experimental period, we found that soy protein and β-conglycinin decreased blood glucose via increasing the insulin sensitivity, with an enhanced cholesterol-lowering effect of β-conglycinin-mediated hepatic LDL receptor protein expression. Otherwise, there were beneficial effects of soy protein and β-conglycinin on renal function markers. Through the inhibition of angiotensin-converting enzyme (ACE), soy protein and β-conglycinin retarded the progression of diabetic nephropathy by decreasing the blood pressure and histological changes. In conclusion, soy protein and β-conglycinin may retard the progression of diabetic nephropathy by increasing insulin sensitivity, regulating lipid metabolism, improving renal function markers, and inhibiting ACE activity.

Can soy intake affect serum uric acid level? Pooled analysis from two 6-month randomized controlled trials among Chinese postmenopausal women with prediabetes or prehypertension

Hyperuricemia is a recognized risk factor for cardiovascular diseases. Soy foods contain a moderate amount of purine and may predispose to raised serum uric acid (UA). However, no study has examined the long-term effect of soy intake on UA levels. We examined whether consumption of soy foods and isoflavone extracts for 6 months altered serum UA. The analysis included two randomized controlled trials (soy protein trial and whole soy trial) among total 450 postmenopausal women with either prehypertension or prediabetes. We conducted a pooled analysis by combining participants from both the soy flour and soy protein groups (combined soy foods group), participants from both the isoflavone and daidzein groups (combined isoflavone group) and participants from both milk placebo groups. Fasting venous samples were obtained at baseline and the end of the trial for serum UA analysis. In the pooled data, 417 subjects completed the study according to protocol. The baseline serum UA levels were comparable among the three combined groups. There was a lower decrease in UA levels among women in the combined soy foods group compared with women in the other two groups (p = 0.028 and 0.026). The net decrease and % decrease in UA were 14.5 μmol/L (95 % CI 1.93-25.6, p = 0.023) or 4.9 % (95 % CI 1.3-8.5 %, p = 0.023) between the combined soy foods group and placebo group. Among Chinese postmenopausal women with either prehypertension or prediabetes, soy intake did not increase urate levels.

Consumption of Soy Improves Blood Lipid and Calcium Profile of Post-menopausal Women

This was a purposive randomized intervention trial carried out to examine the effect of soy protein isolate and calcium supplementation on blood profiles of post-menopausal women. A total of 100 post-menopausal women were selected and randomly divided in to two groups. Group I was given intervention of 40 gm soy protein isolate and Group II was given 500mg of calcium per day for 100 days. Results of soy protein intervention showed a significant decrease in total cholesterol (15.65%), triglyceride (13.33%), low density lipoprotein (19.90%), and very low density lipoprotein (13.09%). There was a significant decline in the high density lipoprotein level too (5.40%). A significant improvement was also observed in blood calcium (9.90%) and alkaline phosphatase level (11.50%). Calcium supplementation showed significant improvement in blood calcium (12.20%) and alkaline phosphatase (8.37%) level. The study reveals that soy protein isolate and calcium supplementation is beneficial for improving lipid profiles and bone health of post-menopausal women.

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.

No difference in protein leverage affecting energy intake between soy and whey protein

The protein leverage hypothesis requires evidence that protein intake is regulated stronger than energy intake. Ad libitum energy intake, body weight changes and appetite profile were determined in response to protein to carbohydrate+fat ratio over 12 consecutive days, and in relation to type of protein. A crossover study was performed (n= 40/39 (m/f); age 34.0 ± 17.6 y; BMI 23.7 ± 3.4 kg/m2), using diets containing 5, 15, and 30 energy percent from soy or whey protein. Protein‐content effects did not differ by type of protein. In the soy and whey protein groups, total energy intake was lower in the high (7.21 ± 3.08 MJ/d) vs. the low (9.33 ± 3.52) and normal protein conditions (9.62 ± 3.51, p=0.001), predominantly from a lower energy intake from meals (p=0.001). Protein intake varied directly with the level of protein in the diet (p=0.001). AUC of appetite ratings did not differ; yet fluctuations in hunger (p=0.019) and desire to eat (p=0.026) over the day were attenuated in the high vs. the normal protein condition. Evidence supporting the protein leverage hypothesis has been obtained in that individuals, irrespective of type of protein, under‐ate relatively to energy balance from diets containing a higher protein to carbohydrate+fat ratio. No evidence for protein leverage effects from diets containing a lower ratio of protein to carbohydrate+fat was obtained. This may be due to the replacement of protein with carbohydrate, and might be different if fat‐replacement would have been applied. Supported by grants from the European Union Seventh Framework Programme (FP7/2007–2013) under grant agreements n° 266408 (Full4Health) and by food products from Kellogg's Nederland, FrieslandCampina, and Solae, LLC.Grant Funding Source:Supported by grants from the European Union Seventh Framework Programme (FP7/2007–2013) under grant agreements n° 266408 (Full4Health) and by food products from Kellogg's Nederland, FrieslandCampina, and Solae, LLC.

Influence of different intake of soy protein on serum uric acid and renal function in hyperuricemic rats

To investigate the influence of different intake of soybean-based protein on sesrum uric acid and renal function in hyperuricemic rats. The hyperuricemic rat induced by 5% potassium oxonate were divided into three groups randomly and fed with low (11%), normal (22%) , high (45%) soy protein diet respectively. The rats were followed for six weeks. Serum and urine biochemical parameters including uric acid, creatinine were measured every week. Compared with 22% soy protein group, serum levels of uric acid in 11% soy protein group were significantly lower in the fourth, fifth and sixth week(P

Soy protein supports cardiovascular health by downregulating hydroxymethylglutaryl–coenzyme A reductase and sterol regulatory element-binding protein–2 and increasing antioxidant enzyme activity in rats with dextran sodium sulfate–induced mild systemic inflammation

Animal and human studies have indicated that the presence of soy in the diet improves cardiovascular health. Inflammation plays a pivotal role in the progression of cardiovascular disease (CVD). However, little is known about how dextran sodium sulfate (DSS)-induced systemic inflammation impacts overall heart health and, correspondingly, how soy protein modulates risk of CVD development in DSS-induced systemic inflammation. We hypothesized that soy protein-fed rats would have a lower risk of CVD by beneficial alteration of gene expression involving lipid metabolism and antioxidant capacity in DSS-induced systemic inflammation. Forty Sprague-Dawley rats were divided into 4 groups: casein, casein + DSS, soy protein, and soy protein + DSS. After 26 days, inflammation was induced in one group from each diet by incorporating 3% DSS in drinking water for 48 hours. Soy protein-fed rats had lower final body weights (P = .010), epididymal fat weights (P = .049), total cholesterol (P < .001), and low-density lipoprotein cholesterol (P < .001). In regard to gene expression, soy protein-fed rats had lower sterol regulatory element-binding protein-2 (P = .032) and hydroxymethylglutaryl-coenzyme A reductase (P = .028) levels and higher low-density lipoprotein receptor levels (P = .036). Antioxidant enzyme activity of superoxide dismutase and catalase was higher among the soy protein groups (P = .037 and P = .002, respectively). These results suggest that soy protein positively influences cardiovascular health by regulating serum lipids through modified expression of sterol regulatory element-binding protein-2 and its downstream genes (ie, hydroxymethylglutaryl-coenzyme A reductase and low-density lipoprotein receptor) and by promoting the antioxidant enzyme activity of superoxide dismutase and catalase.