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Soy Extracts (soy + extract)

Distribution by Scientific Domains

Chemistry	33%

Selected Abstracts

Novel Aspects of Intrinsic and Extrinsic Aging of Human Skin: Beneficial Effects of Soy Extract,

PHOTOCHEMISTRY & PHOTOBIOLOGY, Issue 3 2005
Kirstin M. Südel
ABSTRACT Biochemical and structural changes of dermal connective tissue substantially contribute to the phenotype of aging skin. To study connective tissue metabolism with respect to ultraviolet (UV) exposure, we performed an in vitro (human dermal fibroblasts) and an in vivo complementary DNA array study in combination with protein analysis in young and old volunteers. Several genes of the collagen metabolism such as Collagen I, III and VI as well as heat shock protein 47 and matrix metalloproteinase-1 are expressed differentially, indicating UV-mediated effects on collagen expression, processing and degradation. In particular, Collagen I is time and age dependently reduced after a single UV exposure in human skin in vivo. Moreover, older subjects display a lower baseline level and a shorter UV-mediated increase in hyaluronan (HA) levels. To counteract these age-dependent changes, cultured fibroblasts were treated with a specific soy extract. This treatment resulted in increased collagen and HA synthesis. In a placebo-controlled in vivo study, topical application of an isoflavone-containing emulsion significantly enhanced the number of dermal papillae per area after 2 weeks. Because the flattening of the dermal-epidermal junction is the most reproducible structural change in aged skin, this soy extract appears to rejuvenate the structure of mature skin. [source]

KINETICS OF SOYBEAN LIPOXYGENASES ARE RELATED TO pH, SUBSTRATE AVAILABILITY AND EXTRACTION PROCEDURES

JOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2008
VERONICA S. CHEDEA
ABSTRACT The kinetic patterns of pure soy lipoxygenase LOX-1 and crude or defatted soybean extracts containing LOX isoenzymes (LOX-1, LOX-2 and LOX-3) were studied by UV spectrometry at 234 and 280 nm, depending on their extraction and measurement conditions. Different pHs (from 6.0 to 9.0), corresponding to specific activation of LOX isoenzymes and the ratios of enzyme protein per substrate were used in order to evaluate the enzyme rates, as indicators of its affinity for substrate in different environments. The crude soy extract contained mainly LOX-1 activity (measured at 234 nm, at pH 9.0) and LOX-3, in an approximate ratio of 3:1. The LOX-2 activity was very low. The defatted extracts buffered at pH 6.8 and 7.1 showed a low LOX-1 and LOX 2 activity, but mostly LOX-3 activity (measured at 280 nm, at pH 7.1), with a mirror-type relation between the enzyme/substrate ratio and their enzymatic specific activity. The results suggest that defatting inhibits specifically the LOX-1 activity and indicate the possibility to modulate LOX activity by modifications of enzyme/substrate ratios and modifications of pH in the enzyme environment. PRACTICAL APPLICATIONS Because of the specific kinetic behaviors of the three different LOXs found in crude soy extracts involved in off-flavor generation, one can modulate the inhibition of these isoenzymes during soybean processing. Our experiments showed that pH variation could be a simple solution to inhibit the LOX isoenzymes, and therefore, the off-flavor generation. From the analytical point of view, the techniques described in this article are designed to be as simple as possible, and easy to use at large-scale level in food industry (food chain control). The idea is to minimize the number of separate chemical manipulations and, thereby, minimize errors. These studies can offer the background of further inhibition experiments in vitro using natural extracts. The LOX inhibition by natural antioxidants is related as well to pH and other factors influencing the enzyme's activity; this idea can be also valorized practically in the future. [source]

Bitterness of Soy Extracts Containing Isoflavones and Saponins

JOURNAL OF FOOD SCIENCE, Issue 3 2006
Erica Aldin
ABSTRACT: Chemical profiles of isoflavones and saponins in defatted soy flakes, soy protein isolate, and soy germ extracts were determined. The isoflavone and saponin concentration and distribution in the soy extracts were different. Recognition thresholds for bitterness were lower for extracts of defatted soy flake and soy protein isolate than for soy germ extract in water. Bitterness thresholds were higher in milk; bitterness was detected in the soy flake extract at lower concentrations of isoflavone and saponins than in isolate or germ extracts. Soy protein isolate extracts were less astringent and had less off-flavor than the soy flake and soy germ extracts in water at same total isoflavone concentration. The distribution of isoflavone and saponin forms compared with threshold and descriptive analysis suggested that the ,-malonyl-glucoside isoflavone and the 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) -saponins may be the components responsible for flavor differences in soy matrices. [source]

Different amounts of isoflavones in various commercially available soy extracts in the light of gene expression-targeted isoflavone therapy

PHYTOTHERAPY RESEARCH, Issue S1 2010
Ewa Piotrowska
Abstract Isoflavones are plant-derived, biologically active compounds that are commonly used as natural drugs or diet supplements in the treatment of menopausal symptoms and as antioxidants. Recently, it was proposed that genistein (4,,5,7-trihydroxyisoflavone) may be used in the treatment of patients suffering from Sanfilippo disease (mucopolysaccharidosis type III), a severe genetic disorder for which no therapy is available. A pilot clinical study with this novel therapy, called ,gene expression-targeted isoflavone therapy' (GET IT), indicated that a standardized, genistin-rich soy isoflavone extract is effective in the treatment of such patients. Since various isoflavone-containing products are commercially available, the content of the main isoflavones were measured in such products. Extremely different amounts of isoflavones were determined in various products, from 0.13 to 39 mg per tablet. Only some of these products were found to be effective in inhibition of the synthesis of glycosaminoglycans (compounds whose degradation is severely impaired in mucopolysaccharidoses, including Sanfilippo disease) in cultured fibroblasts. Since in GET IT the dose of genistein is calculated per patient's body weight, the amount of this isoflavone in a tablet is crucial for this therapy. Therefore, the results presented in this report indicate that a careful choice of a proper isoflavone extract is necessary for GET IT. Copyright © 2009 John Wiley & Sons, Ltd. [source]