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Soy
Terms modified by Soy Selected AbstractsFORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPINGJOURNAL OF SENSORY STUDIES, Issue 2010ILANA FELBERG ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source] FUZZY MULTIATTRIBUTE DECISION MAKING APPROACH FOR DEVELOPMENT AND COMPARISON OF SOY FORTIFIED PANEERJOURNAL OF SENSORY STUDIES, Issue 2 2002SUDHIR UPRIT ABSTRACT Soyfortified paneer (SFP) samples prepared from blends containing different proportions of buffalo milk of varying fat content and soy milk (7.5 °B) were evaluated organoleptically for assessing the quality attributes like body and texture, flavor and taste, color and appearance and the overall acceptability. Sensory data were analyzed using fuzzy logic approach, which addresses the problem of data classification in a unified qualitative and quantitative manner. Results of the study indicated that the fuzzy multiattribute decision making approach provide an adequate and reliable system for product formulation and comparison, based on sensory data. The developed fuzzy mathematical model performed remarkably well in the evaluation and ranking of various SFP samples. The SFP sample made from blend of buffalo milk (4.5% fat) and soy milk (7.5 °B) in the proportion of 90:10 was found to be the most acceptable one for different classes of consumers irrespective of their preferences for a particular sensory quality attribute. [source] DEVELOPMENT OF A SOY-BASED CREAM CHEESEJOURNAL OF TEXTURE STUDIES, Issue 6 2008MUSFIRAH ZULKURNAIN ABSTRACT Various amounts of blended tofu, oil, salt, carrageenan, pectin and maltodextrin were used to develop soy cream cheese products that were trans fat free, with texture properties similar to those of commercial dairy cream cheese. Response surface methodology predicted three formulations with similar spreadability value of that obtained from commercial cheese. Carrageenan and salt were useful to impart the desired firmness, while maltodextrin provided body to the product. Pectin introduced viscous behavior to the final texture but was proven useful in preventing syneresis. Rheological study at 25 and 4C manifested that, although the developed products mimicked the texture of the commercial sample, they had less elasticity. Chemical analysis revealed that the soy cream cheeses had lower fat and higher protein and fiber contents than the commercial sample. They were also stable against syneresis and oil separation over storage of 20 days. PRACTICAL APPLICATIONS The production of soy-based products as alternatives to dairy products has attracted much attention recently. In addition to their lactose-free and reduced fat content, soy-based products are also a good source of protein. There has yet to be any published data on the development of a soy-derivative cream cheese. This paper emphasizes the rheological development of soy cream cheeses in the presence of food hydrocolloids. Their main and interaction effects on texture properties were assessed to mimic those of dairy cream cheese. A comprehensive and systematic approach of formulating the soy cream cheeses was applied by using response surface methodology. In addition, the chemical and nutritional properties of the products were also evaluated and compared with those of the commercial dairy counterpart. [source] TEXTURAL CHARACTERIZATION OF SOY-BASED YOGURT BY THE VANE METHODJOURNAL OF TEXTURE STUDIES, Issue 2 2002IGOR V. KOVALENKO ABSTRACT The vane method was applied to evaluate failure characteristics of soy-based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water-holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water-holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy-based yogurts. [source] Inhibition of prostaglandin synthesis and actions by genistein in human prostate cancer cells and by soy isoflavones in prostate cancer patientsINTERNATIONAL JOURNAL OF CANCER, Issue 9 2009Srilatha Swami Abstract Soy and its constituent isoflavone genistein inhibit the development and progression of prostate cancer (PCa). Our study in both cultured cells and PCa patients reveals a novel pathway for the actions of genistein, namely the inhibition of the synthesis and biological actions of prostaglandins (PGs), known stimulators of PCa growth. In the cell culture experiments, genistein decreased cyclooxygenase-2 (COX-2) mRNA and protein expression in both human PCa cell lines (LNCaP and PC-3) and primary prostate epithelial cells and increased 15-hydroxyprostaglandin dehydrogenase (15-PGDH) mRNA levels in primary prostate cells. As a result genistein significantly reduced the secretion of PGE2 by these cells. EP4 and FP PG receptor mRNA were also reduced by genistein, providing an additional mechanism for the suppression of PG biological effects. Further, the growth stimulatory effects of both exogenous PGs and endogenous PGs derived from precursor arachidonic acid were attenuated by genistein. We also performed a pilot randomised double blind clinical study in which placebo or soy isoflavone supplements were given to PCa patients in the neo-adjuvant setting for 2 weeks before prostatectomy. Gene expression changes were measured in the prostatectomy specimens. In PCa patients ingesting isoflavones, we observed significant decreases in prostate COX-2 mRNA and increases in p21 mRNA. There were significant correlations between COX-2 mRNA suppression, p21 mRNA stimulation and serum isoflavone levels. We propose that the inhibition of the PG pathway contributes to the beneficial effect of soy isoflavones in PCa chemoprevention and/or treatment. © 2008 Wiley-Liss, Inc. [source] CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEINJOURNAL OF FOOD QUALITY, Issue 2010J. WALKER ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source] Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of MeadJOURNAL OF FOOD SCIENCE, Issue 2 2005Carol L. Wintersteen ABSTRACT: The objective of this study was to evaluate the effects of heat processing on the antioxidant capacity of mead (honey wine). Soy and buckwheat honey musts were subjected to 2 heat treatments and fermented into wine. Total phenolic concentration was determined. High-performance liquid chromatography (HPLC) phenolic profiling was performed on the methanol fraction of Amberlite extraction. Antioxidant capacity was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Changes in volatile components were evaluated by headspace-solid phase microextraction/gas chromatography-mass spectrometry (H-SPME/GC-MS). ORAC values of experimental meads (3.62 mMTrolox equivalent) were comparable to those of commercial white wine (3.66 mMTrolox equivalent). No significant difference in antioxidant capacity due to heat treatment or honey type was observed. There was no difference in total phenolics between heat treatments in buckwheat mead; however, soy mead made from high-heated must had significantly greater phenolic concentration than the gently heated mead (,= 0.05). Linear regression analysis indicated a strong positive correlation between total phenolic concentration and antioxidant capacity by ORAC (r= 0.9077; P < 0.0001). HPLC analysis of phenolic profiles in the methanol fractions of Amberlite extraction of the meads indicated significantly higher levels of certain phenolics as a result of the high-heat process in buckwheat mead, but not in soy mead. Differences in volatile components that potentially impact flavor were noted between high and low heat treatments. Results of this study suggest dramatic heat treatments that are often avoided because their flavor impact in mead production have the potential to alter the antioxidant capacity of mead by changing phenolic profiles. [source] Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their BlendsJOURNAL OF FOOD SCIENCE, Issue 7 2002A. Basman ABSTRACT: Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between pep-tide-bound glutaminyl residues and ,-amino groups of lysine residues in proteins. TG can be used for polymerizing proteins from 1 or more sources through formation of intermolecular crosslinks. This study investigated, by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, polymers created by the action of TG on proteins of wheat, soy, barley, wheat-soy, and wheat-barley blends. Electrophoretic results showed that with increasing incubation time, the crosslinking reaction is substantially increased, with progressive decrease or disappearance of some protein monomers. Densitometric results showed that soy proteins were the best substrates of TG while barley and wheat proteins were similar in reactivity. [source] Lecithin Associated Off-Aromas in Fermented MilkJOURNAL OF FOOD SCIENCE, Issue 4 2001O. Suriyaphan ABSTRACT Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off-aromas. Sensory panelists detected off-aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off-flavor compounds included (E,E)-2,4,nonadienal and (E,Z)- and (E,E)-2,4,decadienal. Formation of 2,4,decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off-flavor formation due to oxidation of polyunsaturated fatty acids. [source] Effect of soybean proteins on gluten depolymerization during mixing and restingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008Gabriela T Pérez Abstract BACKGROUND: Gluten and soy proteins interact as a consequence of dough mixing; however, there is no evidence of the effect of soy protein on gluten depolymerization. The aim of this study was to assess the depolymerizing effect of soy protein on gluten network after mixing and resting of mixed doughs. Therefore, the changes in glutenin macropolymer (GMP) content, protein composition and free sulfhydryl content were evaluated. RESULTS: The protein profile from gluten,soybean blends, obtained by multistacking SDS-PAGE, showed differences when compared to gluten profile. Soy and gluten proteins were extracted together with SDS buffer, which showed that soy proteins remained associated to insoluble wheat proteins even after hand-washing the dough to obtain gluten. GMP content was determined to analyze the effect of soy protein on GMP gel formation. Protein content of GMP obtained from flour mixes and doughs was increased by inactive soy flour because soy proteins became insoluble and precipitated together with GMP. Active soy flour decreased GMP content due to gluten depolymerization. CONCLUSION: Soy proteins were associated to wheat protein through physical interaction and covalent and non-covalent bonds during mixing and resting. These interactions produced large and medium-size polymers. This fact increased SDS solubility of insoluble gluten proteins, producing a weakening of the gluten network. Physicochemical status of soy protein in the product had a great influence on how wheat,soy proteins interact. Copyright © 2007 Society of Chemical Industry [source] Soy, isoflavones, and prostate cancerMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 2 2009Le Jian Abstract Prostate cancer has marked geographic variations between countries. Genetic, epigenetic, and environmental factors co-contribute to the development of the cancer. The association between dietary factors and prostate cancer has been investigated and one explanation for the low incidence of the cancer in Asia might be high consumption of fresh vegetables including soybean and its products. Soybean is a species of legume contain high amount of isoflavones including genistein, daidzein, glycitein, and equol, which have a prophylactic effect on prostate cancer. In this article, epidemiological and laboratory studies on the relationship between soybeans, isoflavones and prostate cancer are reviewed and large scale multiethnic epidemiological studies are recommended. [source] Soy and Health 2006: clinical evidence , dietetic applicationsNUTRITION BULLETIN, Issue 1 2007M. J. Sadler [source] Role of Isoflavones in the Hypocholesterolemic Effect of SoyNUTRITION REVIEWS, Issue 6 2003Isabelle Demonty PhD Epidemiologic data suggest an inverse relationship between the consumption of soy isoflavones and cardiovascular disease risk. The aims of this review are to determine if isoflavones play a role in the hypocholesterolemic effect of soy and whether the studies realized with that scope were adequately designed. In humans, most studies have been performed in postmenopausal women. The results are inconsistent, however; some studies show a decrease in total cholesterol and low-density lipoprotein concentrations, and an increase in high-density lipoprotein levels, and other investigations fail to show any beneficial effect of soy isoflavones on lipid profiles. In most studies, beneficial effects could not be attributed with certainty to soy isoflavones. If these components have any health-protecting effect in humans, it is small in comparison with the effect of soy protein itself. There are currently not enough data to recommend the consumption of isoflavone supplements to lower plasma cholesterol levels. [source] Emerging Evidence on the Role of Soy in Reducing Prostate Cancer RiskNUTRITION REVIEWS, Issue 4 2003Mark J. Messina PhD Soyfoods are a unique dietary source of isoflavones, which have both hormonal and non-hormonal effects relevant to prostate cancer prevention. In vitro, the main soybean isoflavone, genistein, inhibits prostate cancer cell growth; in animals, most but not all studies show isoflavone-rich soy protein and isolated isoflavones inhibit prostate tumor development. Currently, although only limited epidemiologic data indicate soy intake reduces prostate cancer risk, results from a pilot intervention trial suggest isoflavones may be beneficial to prostate cancer patients. For several reasons, men concerned about their prostate health may consider incorporating soy into their diet. [source] Effects of soy vs. casein protein on body weight and glycemic control in female monkeys and their offspringAMERICAN JOURNAL OF PRIMATOLOGY, Issue 9 2009Janice D. Wagner Abstract Nutritional interventions are important for reducing obesity and related conditions. Soy is a good source of protein and also contains isoflavones that may affect plasma lipids, body weight, and insulin action. Described here are data from a monkey breeding colony in which monkeys were initially fed a standard chow diet that is low fat with protein derived from soy. Monkeys were then randomized to a defined diet with a fat content similar to the typical American diet (TAD) containing either protein derived from soy (TAD soy) or casein,lactalbumin (TAD casein). The colony was followed for over two years to assess body weight, and carbohydrate and lipid measures in adult females (n=19) and their offspring (n=25). Serum isoflavone concentrations were higher with TAD soy than TAD casein, but not as high as when monkey chow was fed. Offspring consuming TAD soy had higher serum isoflavone concentrations than adults consuming TAD soy. Female monkeys consuming TAD soy had better glycemic control, as determined by fructosamine concentrations, but no differences in lipids or body weight compared with those consuming diets with TAD casein. Offspring born to dams consuming TAD soy had similar body weights at birth but over a two-year period weighed significantly less, had significantly lower triglyceride concentrations, and like adult females, had significantly lower fructosamine concentrations compared to TAD casein. Glucose tolerance tests in adult females were not significantly different with diet, but offspring eating TAD soy had increased glucose disappearance with overall lower glucose and insulin responses to the glucose challenge compared with TAD casein. Potential reasons for the additional benefits of TAD soy observed in offspring but not in adults may be related to higher serum isoflavone concentrations in offspring, presence of the diet differences throughout more of their lifespan (including gestation), or different tissue susceptibilities in younger animals. Am. J. Primatol. 71:802,811, 2009. © 2009 Wiley-Liss, Inc. [source] Soy, fat and other dietary factors in relation to premenstrual symptoms in Japanese womenBJOG : AN INTERNATIONAL JOURNAL OF OBSTETRICS & GYNAECOLOGY, Issue 6 2004Chisato Nagata Objective To evaluate the relations of intakes of soy, fat and other dietary components to premenstrual symptoms. Design Cross sectional study. Setting Three colleges and two nursing schools. Population One hundred and eighty-nine Japanese women aged 19 to 34 years. Methods Intakes of nutrients and foods, including soy products and isoflavones, were estimated by a semiquantitative food frequency questionnaire. Change in menstrual cycle symptoms were assessed by the Moos Menstrual Distress Questionnaire (MDQ). Main outcome measures Spearman rank correlation of soy and other dietary factors with changes in MDQ scores between the follicular and the premenstrual phases after controlling for age, marital status, exercise, smoking status, age at menarche and number of days of bleeding. Results Neither soy product nor isoflavone intake was significantly associated with change in MDQ score in the premenstrual phase. Intakes of total, saturated and monounsaturated fats were significantly correlated with change in scores for total MDQ and subscale ,pain' in the premenstrual phase after controlling for the covariates. Intake of cereals/potatoes/starches was significantly inversely correlated with a change in total MDQ score in the premenstrual phase. Conclusions High intake of fats and low intake of foods with high concentration of carbohydrate may be associated with premenstrual symptoms. [source] Cosmeceuticals Containing Herbs: Fact, Fiction, and FutureDERMATOLOGIC SURGERY, Issue 2005Carl Thornfeldt MD Background. Modern medicine is rooted in ethnobotanical traditions using indigenous flora to treat symptoms of human diseases or to improve specific aspects of the body condition. Herbal medicine is now used by over half of the American population. Yet the American medical community generally lacks knowledge of the function, metabolism, interaction, adverse reactions, and preparation of herbal products. Objective. Because over 60 botanicals are marketed in cosmeceutical formulations, dermatologists need to obtain working knowledge of the major botanicals. The preparation, traditional uses, mechanisms of action, human clinical data, adverse reactions, and interactions all impact herbal efficacy and are discussed below. Method. English-language medical journal and symposium searches. Results. The most important botanicals pertaining to dermatologic uses, such as cosmeceuticals, include teas, soy, pomegranate, date, grape seed, Pycnogenol, horse chestnut, German chamomile, curcumin, comfrey, allantoin, and aloe. All are documented to treat dermatologic conditions. Only green and black tea, soy, pomegranate, and date have published clinical trials for the treatment of parameters of extrinsic aging. Conclusions. Preparation of botanical-based cosmeceuticals is complex. Very few of these products are supported by evidence-based science. CARL THORNFELDT, MD, FAAD, HAS INDICATED NO SIGNIFICANT INTEREST WITH COMMERCIAL SUPPORTERS. [source] Does food allergy cause atopic dermatitis?DERMATOLOGIC THERAPY, Issue 2 2006Food challenge testing to dissociate eczematous from immediate reactions ABSTRACT:, The objective is to evaluate and diagnose, in a controlled setting, suspected food allergy causation in patients hospitalized for management of severe, unremitting atopic dermatitis (AD). Nineteen children were hospitalized at Oregon Health and Science University with atopic dermatitis from 1986 to 2003 for food restriction, then challenge, following standard recommendations. Challenges were prioritized by categories of (a) critical foods (e.g., milk, wheat, egg, soy); (b) important foods; and (c) other suspected foods. Patients were closely observed for evidence of pruritus, eczematous responses, or IgE-mediated reactions. If results were inconsistent, double-blind, placebo-controlled food challenge was performed. A total of 17 children with atopic dermatitis were assessed. Two could not be fully evaluated, thus were excluded from data tabulations. Only one positive eczematous food response was observed of 58 challenges. Three children had well-documented histories of food-induced IgE-mediated anaphylactoid or urticaria reactions to seafood and/or nuts and were not challenged with those foods. Atopic dermatitis, even in the highest-risk patients, is rarely induced by foods. Undocumented assumptions of food causation detract from proper anti-inflammatory management and should be discouraged. Immediate IgE-mediated food reactions are common in atopic dermatitis patients; such reactions are rapid onset, typically detected outside the clinic, and must be distinguished from eczematous reactions. Diagnosis of food-induced eczema cannot be made without food challenge testing. Such tests can be practical and useful for dispelling unrealistic assumptions about food allergy causation of atopic dermatitis. [source] Dietary phytoestrogens improve stroke outcome after transient focal cerebral ischemia in ratsEUROPEAN JOURNAL OF NEUROSCIENCE, Issue 3 2006María C. Burguete Abstract As phytoestrogens are postulated as being neuroprotectants, we assessed the hypothesis that dietary isoflavone-type phytoestrogens are neuroprotective against ischemic stroke. Transient focal cerebral ischemia (90 min) was induced by middle cerebral artery occlusion (MCAO) following the intraluminal thread technique, both in rats fed with soy-based diet and in rats fed with isoflavone-free diet. Cerebro-cortical laser-Doppler flow (cortical perfusion, CP), arterial blood pressure, core temperature, PaO2, PaCO2, pH and glycemia were measured before, during and after MCAO. Neurological examination and infarct volume measurements were carried out 3 days after the ischemic insult. Dietary isoflavones (both glycosides and aglycones) were measured by high-performance liquide chromatography. Neither pre-ischemic, intra-ischemic nor post-ischemic CP values were significantly different between the soy-based diet and the isoflavone-free diet groups. Animals fed with the soy-based diet showed an infarct volume of 122 ± 20.2 mm3 (19 ± 3.3% of the whole ipsilateral hemisphere volume). In animals fed with the isoflavone-free diet the mean infarct volume was significantly higher, 191 ± 26.7 mm3 (28 ± 4.1%, P < 0.05). Neurological examination revealed significantly higher impairment in the isoflavone-free diet group compared with the soy-based diet group (3.3 ± 0.5 vs. 1.9 ± 0.5, P < 0.05). These results demonstrate that dietary isoflavones improve stroke outcome after transient focal cerebral ischemia in such a way that a higher dietary isoflavone content results in a lower infarct volume and a better neurological status. [source] Radiation-induced HIF-1, cell survival pathway is inhibited by soy isoflavones in prostate cancer cellsINTERNATIONAL JOURNAL OF CANCER, Issue 7 2009Vinita Singh-Gupta Abstract We previously showed that treatment of prostate cancer cells with soy isoflavones and radiation resulted in greater cell killing in vitro, and caused downregulation of NF-,B and APE1/Ref-1. APE1/Ref-1 functions as a redox activator of transcription factors, including NF-,B and HIF-1,. These molecules are upregulated by radiation and implicated in radioresistance of cancer cells. We extended our studies to investigate the role of HIF-1, survival pathway and its upstream Src and STAT3 molecules in isoflavones and radiation interaction. Radiation induced phosphorylation of Src and STAT3 leading to induction of HIF-1,. Genistein, daidzein or a mixture of soy isoflavones did not activate this pathway. These data were observed both in PC-3 (AR-) and C4-2B (AR+) androgen-independent cell lines. Pretreatment with isoflavones inhibited Src/STAT3/HIF-1, activation by radiation and nuclear translocation of HIF-1,. These findings correlated with decreased expression of APE1/Ref-1 and DNA binding activity of HIF-1, and NF-,B. In APE1/Ref-1 cDNA transfected cells, radiation caused a greater increase in HIF-1, and NF-,B activities but this effect was inhibited by pretreatment with soy prior to radiation. Transfection experiments indicate that APE1/Ref-1 inhibition by isoflavones impairs the radiation-induced transcription activity of NF-,B and HIF-1,. This mechanism could result in the inhibition of genes essential for tumor growth and angiogenesis, as demonstrated by inhibition of VEGF production and HUVECs tube formation. Our novel findings suggest that the increased responsiveness to radiation mediated by soy isoflavones could be due to pleiotropic effects of isoflavones blocking cell survival pathways induced by radiation including Src/STAT3/HIF-1,, APE1/Ref-1 and NF-,B. © 2008 Wiley-Liss, Inc. [source] The rheological behaviour of low fat soy-based salad dressingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2008Chi Zhang Summary Low fat soy-based salad dressings were formulated with different oil levels (3%, 13% and 23%) and emulsifiers (whey protein concentrate, soy-lecithin and sodium caseinate) using either blender or ultra-turrax (UT) homogeniser. Results showed that the rheological behaviour of these samples were highly dependent on the oil content, emulsifiers and blending methods. The UT method produced samples with better viscosity and have droplet size of 2,100 ,m. Samples containing higher oil level have higher viscosity, smaller droplet size, larger G, and G, values. All samples show a shear-thinning effect and larger G, than G,, indicating the elastic nature of the samples. A quantity Q(t)% was applied to estimate the elasticity and the values were found to be in the range 22.8,85.2%. G, and G, were found to decrease with increased temperature. However, tan , increased slightly with temperature; the values ranged from 0.2 to 0.4 at 5 °C to 0.3,0.5 at 25 °C. Current results demonstrated that the formulated samples have good stability compared with commercial products. [source] Predictive models of the combined effects of curvaticin 13, NaCl and pH on the behaviour of Listeria monocytogenes ATCC 15313 in brothJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2000A. Bouttefroy Thirty-three strains of Listeria monocytogenes belonging to different serotypes were tested for their sensitivity to curvaticin 13, an antilisterial bacteriocin produced by Lactobacillus curvatus SB13, using the well diffusion method in Institut Pasteur agar plates at 37 °C. No relationship between serotype and sensitivity was observed. The sensitivity of this species was strain-dependent and a large variation in tolerance to curvaticin 13 was observed. The combined effects of curvaticin 13 (0,160 AU ml,1), NaCl (0,6% w/v), pH values (5·0,8·2) and incubation time (0,24 h) were investigated on L. monocytogenes ATCC 15313 in trypcase soy,yeast extract broth at 22 °C. For this study, two Doehlert matrices were used in order to investigate the main effects of these factors and their different interactions. The results were analysed using the Response Surface Methodology. Curvaticin 13 had a major inhibitory effect and the response was NaCl concentration-, time- and pH-dependent. This inhibitory activity was the same at pH values between 6·6 and 8·2. Curvaticin 13 was bactericidic at acidic pH values, but the surviving cells resumed growth. For a short incubation time (12 h), the effectiveness of curvaticin 13 was maximal in the absence of NaCl. For longer incubation times (12,48 h), with high NaCl (6%) and curvaticin 13 concentrations (160 AU ml,1), the inhibition of L. monocytogenes was greater than that observed with NaCl or curvaticin 13 alone. [source] Polyurethane networks from different soy-based polyols by the ring opening of epoxidized soybean oil with methanol, glycol, and 1,2-propanediolJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2009Cheng-Shuang Wang Abstract A series of polyols with a range of hydroxyl (OH) numbers based on soybean oil and epoxidized soybean oil were prepared by oxirane ring opening with methanol, glycol, and 1,2-propanediol. The polyols, with average functionalities varying from 2.6 to 4.9, were characterized. Novel cast polyurethane resins were synthesized from these polyols and 2,4-toluene diisocyanate. The sol fraction of the network decreased as the OH number of the polyol from which it was synthesized increased. None of the samples were completely soluble. The crosslinking density of the polyurethanes correlated directly with the functionality of the polyols. The thermal and mechanical properties of the cast resins were characterized with differential scanning calorimetry and thermogravimetry. The glass-transition temperature increased with the OH number increasing, and the thermal stability of the resins was slightly decreased with the OH number increasing. The tensile strength at break increased with the OH number increasing. Polyurethanes prepared from polyols with OH numbers higher than 170 mg of KOH/g were glassy, whereas those with OH numbers below that value were rubbery. Glassy polyurethanes displayed decent mechanical strength, whereas rubbery samples showed relatively poor elastic properties and were characterized by lower strength. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009 [source] Response to soy: T-cell-like reactivity in the intestine of Atlantic salmon, Salmo salar L.JOURNAL OF FISH DISEASES, Issue 1 2007A M Bakke-McKellep Abstract T-cell-mediated hypersensitivity could be central in soybean meal (SBM)-induced intestinal changes in salmon. However, tools for immunohistochemical detection of T cells have been lacking in teleosts, including Atlantic salmon. Application of a specific histochemical protocol allowed demonstration of T-cell-like reactivities in formalin-fixed, paraffin-embedded tissues using an antibody reacting to a conserved region of human CD3, (Dako A0452). Characteristic staining was observed in cells of the thymus as well as distal intestine, skin, gills and spleen. These cells were negative for immunoglobulin M (IgM). Intestinal intraepithelial leucocytes were CD3, positive. During the SBM-induced enteropathy, the mixed inflammatory infiltrate in the lamina propria of the distal intestine included many lymphocytes with a T-cell-like reactivity. Real-time polymerase chain reaction revealed significantly increased expression of a complex polypeptide (CD3pp), CD4 and CD8, (P < 0.05) in the distal intestine of SBM-fed fish compared to fish meal-fed reference fish. Increased reactivity for extracellular IgM in the lamina propria and a positive material between the epithelial cells at the tips of the folds was observed, possibly due to leakage of IgM through an abrogated epithelial barrier. In conclusion, a T-cell-like response appears to be involved in this example of a food-sensitive enteropathy. [source] EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2000M.O. IWE Mixtures of soy and sweet potato (Ipomoea batatas) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p > 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively. [source] CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEINJOURNAL OF FOOD QUALITY, Issue 2010J. WALKER ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source] Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed ProductsJOURNAL OF FOOD SCIENCE, Issue 1 2006Lihua Liu ABSTRACT: A monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) was developed for the sensitive detection of porcine skeletal muscle in raw and heat-processed meat and feed products. Heat treatment of meat samples up to 132 °C for 2 h did not affect the assay performance. The assay uses a pair of monoclonal antibodies (MAbs 8F10 and 5H9) specific to skeletal muscle troponin I (TnI). MAb 8F10, reacting to mammalian TnI, is the capture antibody and the biotin-conjugated MAb 5H9, specific to porcine TnI, the detection antibody. The sandwich ELISA is able to detect 0.05% (w/w) of laboratory-adulterated pork in chicken, 0.1% (w/w) pork in beef mixtures, 0.05% (w/w) pork meal in soy-based feed, and 1% commercial meat and bone meal (MBM), containing an unknown amount of pork, in soy-based feed. This new assay provides a rapid and reliable means to detect the contamination of meat and feed products with trace amounts of porcine muscle tissue to ensure product quality and safety. [source] Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato JuiceJOURNAL OF FOOD SCIENCE, Issue 9 2004C.D. Goerlitz ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings (P > 0.05), although a significant difference in liking was found between products (P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes (P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal (P < 0.05). In this instance, labeling information had no notable impact on assessments. [source] Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their BlendsJOURNAL OF FOOD SCIENCE, Issue 7 2002A. Basman ABSTRACT: Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between pep-tide-bound glutaminyl residues and ,-amino groups of lysine residues in proteins. TG can be used for polymerizing proteins from 1 or more sources through formation of intermolecular crosslinks. This study investigated, by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, polymers created by the action of TG on proteins of wheat, soy, barley, wheat-soy, and wheat-barley blends. Electrophoretic results showed that with increasing incubation time, the crosslinking reaction is substantially increased, with progressive decrease or disappearance of some protein monomers. Densitometric results showed that soy proteins were the best substrates of TG while barley and wheat proteins were similar in reactivity. [source] Lecithin Associated Off-Aromas in Fermented MilkJOURNAL OF FOOD SCIENCE, Issue 4 2001O. Suriyaphan ABSTRACT Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off-aromas. Sensory panelists detected off-aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off-flavor compounds included (E,E)-2,4,nonadienal and (E,Z)- and (E,E)-2,4,decadienal. Formation of 2,4,decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off-flavor formation due to oxidation of polyunsaturated fatty acids. [source] | ||||||||||||||||||||||