Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

被引:17
作者
Ahn-Jarvis, Jennifer H. [1 ]
Riedl, Kenneth M. [1 ]
Schwartz, Steven J. [1 ]
Vodovotz, Yael [1 ]
机构
[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA
关键词
soy bread; almonds; isoflavones; aglycone; glycoside; BETA-GLUCOSIDASE; PROSTATE-CANCER; FOOD MATRIX; CELL-CYCLE; PROTEIN; PURIFICATION; METABOLISM; GLYCOSIDES; AGLYCONES; GENISTEIN;
D O I
10.1021/jf304699k
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
To modulate isoflavone aglycone composition within a soy functional food, soy ingredients were processed and evaluated in a soy bread system intended for clinical trials. A soy flour/soy milk mixture (SM) was boiled, fermented, steamed, or roasted prior to dough preparation. The isoflavone compositions of five processed SM and their corresponding breads combined with and without beta-glucosidase-rich almonds were examined using HPLC. Isoflavone malonyl-glucosides (>80%) were converted into acetyl and simple glucoside forms (substrates more favorable for beta-glucosidase) in steamed and roasted SM. Their corresponding breads had isoflavones predominately as aglycones (similar to 75%) with soy-almond bread with steamed SM being more consumer acceptable than roasted. Isoflavone composition in soy bread was stable during frozen storage and toasting. A suitable glycoside-rich soy bread (31.6 +/- 2.1 mg aglycone equiv/slice) using unprocessed SM and an aglycone-rich soy-almond bread (31.1 +/- 1.9 mg aglycone equiv/slice) using steamed SM were developed to evaluate fundamental questions of isoflavone bioavailability in clinical trials.
引用
收藏
页码:3111 / 3120
页数:10
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