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Soybean Extracts (soybean + extract)
Selected AbstractsThe Potential Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Monascus -Fermented Soybean Extracts: Evaluation of Monascus -Fermented Soybean Extracts as Multifunctional Food AdditivesJOURNAL OF FOOD SCIENCE, Issue 3 2007Y.-H. Pyo ABSTRACT:, The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity of Monascus -fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 °C were increased by a 5.2 to 7.4-fold (0.26 mM trolox equivalent/g dry weight, 91.7% 1,1-diphenyl-2-picrylhydrazyl [DPPH] radical scavenging effect at 3 mg/mL) when compared with those of the unfermented soybean extracts (P < 0.01). The potentially significant antioxidant properties of MFSE are associated with its content of bioactive mevinolins (r= 0.85) and isoflavone aglycones (r= 0.98), which were derived from the soybean during Monascus -fermentation. It was also found that the water extract having a molecular mass 1 to 3 kDa showed the highest ACE inhibitory activity (65.3%), which was remarkably greater (6.5 times) than the control. [source] Extracts from Glycine max (soybean) induce elastin synthesis and inhibit elastase activityEXPERIMENTAL DERMATOLOGY, Issue 10 2009Renbin Zhao Abstract:, Elastic fibres are essential extracellular matrix components of the skin, contributing to its resilience and elasticity. In the course of skin ageing, elastin synthesis is reduced, and elastase activity is accelerated, resulting in skin sagging and reduced skin elasticity. Our studies show that non-denatured Glycine max (soybean) extracts induced elastin promoter activity, inhibited elastase activity and protected elastic fibres from degradation by exogenous elastases in vitro. Mouse and swine skins topically treated with soybean extracts showed enhanced elastic fibre network and increased desmosine content. Elastin expression was also augmented in human skin transplanted onto SCID mice in response to soy treatment. These data suggest that non-denatured soybean extracts may be used as skin care agents to reduce the signs of skin ageing. [source] KINETICS OF SOYBEAN LIPOXYGENASES ARE RELATED TO pH, SUBSTRATE AVAILABILITY AND EXTRACTION PROCEDURESJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2008VERONICA 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] The Potential Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Monascus -Fermented Soybean Extracts: Evaluation of Monascus -Fermented Soybean Extracts as Multifunctional Food AdditivesJOURNAL OF FOOD SCIENCE, Issue 3 2007Y.-H. Pyo ABSTRACT:, The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity of Monascus -fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 °C were increased by a 5.2 to 7.4-fold (0.26 mM trolox equivalent/g dry weight, 91.7% 1,1-diphenyl-2-picrylhydrazyl [DPPH] radical scavenging effect at 3 mg/mL) when compared with those of the unfermented soybean extracts (P < 0.01). The potentially significant antioxidant properties of MFSE are associated with its content of bioactive mevinolins (r= 0.85) and isoflavone aglycones (r= 0.98), which were derived from the soybean during Monascus -fermentation. It was also found that the water extract having a molecular mass 1 to 3 kDa showed the highest ACE inhibitory activity (65.3%), which was remarkably greater (6.5 times) than the control. [source] | ||||||||||