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Paul Kisouk Nam - One of the best experts on this subject based on the ideXlab platform.
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comprehensive profiling of isoflavones phytosterols tocopherols minerals crude protein lipid and sugar during soybean glycine max germination
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Honglan Shi, Paul Kisouk NamAbstract:Isoflavone, phytosterol, tocopherol, mineral, protein, lipid, and sugar contents of soybeans were analyzed during 7-day germination with or without exposure to light. The levels of phytosterols and tocopherols increased significantly during the 3 day germination. Although malonyl glycosides were the predominant forms of isoflavones in soybean seeds, 77% of malonyl daidzin and 30% of malonyl genistin were converted to corresponding daidzin, daidzein, genistin, and Genistein during the germination period. Slight decreases in malonal glycidin and malonyl glycidin concentrations were also observed while the total molar concentration of isoflavones remained constant. An increase of approximately 4% in the protein level was accompanied by a 5−6% reduction in the carbohydrate and lipid contents after the 7-day germination. Mineral (Ca, Cr, Fe, Zn Cu, K, Mg, Mn) levels did not vary much during germination, and the presence of light during germination had only a little, if any, effect on the levels of the micro- a...
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comprehensive profiling of isoflavones phytosterols tocopherols minerals crude protein lipid and sugar during soybean glycine max germination
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Honglan Shi, Paul Kisouk NamAbstract:Isoflavone, phytosterol, tocopherol, mineral, protein, lipid, and sugar contents of soybeans were analyzed during 7-day germination with or without exposure to light. The levels of phytosterols and tocopherols increased significantly during the 3 day germination. Although malonyl glycosides were the predominant forms of isoflavones in soybean seeds, 77% of malonyl daidzin and 30% of malonyl genistin were converted to corresponding daidzin, daidzein, genistin, and Genistein during the germination period. Slight decreases in malonal glycidin and malonyl glycidin concentrations were also observed while the total molar concentration of isoflavones remained constant. An increase of approximately 4% in the protein level was accompanied by a 5-6% reduction in the carbohydrate and lipid contents after the 7-day germination. Mineral (Ca, Cr, Fe, Zn Cu, K, Mg, Mn) levels did not vary much during germination, and the presence of light during germination had only a little, if any, effect on the levels of the micro- and macronutrients in soybeans.
Honglan Shi - One of the best experts on this subject based on the ideXlab platform.
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comprehensive profiling of isoflavones phytosterols tocopherols minerals crude protein lipid and sugar during soybean glycine max germination
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Honglan Shi, Paul Kisouk NamAbstract:Isoflavone, phytosterol, tocopherol, mineral, protein, lipid, and sugar contents of soybeans were analyzed during 7-day germination with or without exposure to light. The levels of phytosterols and tocopherols increased significantly during the 3 day germination. Although malonyl glycosides were the predominant forms of isoflavones in soybean seeds, 77% of malonyl daidzin and 30% of malonyl genistin were converted to corresponding daidzin, daidzein, genistin, and Genistein during the germination period. Slight decreases in malonal glycidin and malonyl glycidin concentrations were also observed while the total molar concentration of isoflavones remained constant. An increase of approximately 4% in the protein level was accompanied by a 5−6% reduction in the carbohydrate and lipid contents after the 7-day germination. Mineral (Ca, Cr, Fe, Zn Cu, K, Mg, Mn) levels did not vary much during germination, and the presence of light during germination had only a little, if any, effect on the levels of the micro- a...
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comprehensive profiling of isoflavones phytosterols tocopherols minerals crude protein lipid and sugar during soybean glycine max germination
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Honglan Shi, Paul Kisouk NamAbstract:Isoflavone, phytosterol, tocopherol, mineral, protein, lipid, and sugar contents of soybeans were analyzed during 7-day germination with or without exposure to light. The levels of phytosterols and tocopherols increased significantly during the 3 day germination. Although malonyl glycosides were the predominant forms of isoflavones in soybean seeds, 77% of malonyl daidzin and 30% of malonyl genistin were converted to corresponding daidzin, daidzein, genistin, and Genistein during the germination period. Slight decreases in malonal glycidin and malonyl glycidin concentrations were also observed while the total molar concentration of isoflavones remained constant. An increase of approximately 4% in the protein level was accompanied by a 5-6% reduction in the carbohydrate and lipid contents after the 7-day germination. Mineral (Ca, Cr, Fe, Zn Cu, K, Mg, Mn) levels did not vary much during germination, and the presence of light during germination had only a little, if any, effect on the levels of the micro- and macronutrients in soybeans.
N S Hettiarachchy - One of the best experts on this subject based on the ideXlab platform.
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enrichment of Genistein in soy protein concentrate with hydrocolloids and β glucosidase
Journal of Food Science, 2000Co-Authors: N Pandjaitan, N S Hettiarachchy, C Sneller, D DombekAbstract:: The effects of hydrocolloid (propylene glycol alginate, K-carrageenan, citrus pectin, and xanthan gum) additions in soy protein concentrate (SPC) preparation on genistin and Genistein retentions were investigated. Additions of xanthan, alginate, pectin, and carrageenan in SPC prepared with the acid leach method gave 0.711, 0.760, 0.792, and 0.825 mg/g Genistein, respectively, whereas control SPC prepared without hydrocolloid gave 0.721 mg/g Genistein. SPC prepared under optimum conditions for (β-glucosidase hydrolytic activity with xanthan, alginate, carrageenan, and pectin had 0.943, 0.975, 1.015, and 1.132 mg/g Genistein, respectively, compared to Genistein in control SPC (0.845 mg/g) under the optimum conditions. Combined (β-glucosidase and pectin treatment in SPC preparation resulted in high Genistein SPC (1.551 mg/g).
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enrichment of Genistein in soy protein concentrate with b glucosidase
Journal of Food Science, 2000Co-Authors: N Pandjaitan, N S HettiarachchyAbstract:: Genistein has been reported to have the most potent anticarcinogenic effect among isoflavones. Conversion of genistin in the glucoside form to Genistein in the aglucone form by a b-glucosidase enzyme hydrolytic activity during soy protein concentrate (SPC) preparation was evaluated. The optimum conditions for the conversion of genistin to Genistein were pH 5.0, 50 °C incubation temperature, 2 units of enzyme/g of soy flour, 1 h incubation period, and 1:10 (w/v) defatted soy flour to water ratio. Under these conditions, 1.214 mg/g Genistein were obtained in SPC and is significantly (p < 0.05) higher than the Genistein content in SPC prepared under similar conditions without enzyme addition (0.845 mg/g).
Sheila Bingham - One of the best experts on this subject based on the ideXlab platform.
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daidzein and Genistein contents of vegetables
British Journal of Nutrition, 2000Co-Authors: J Liggins, S Runswick, Ljc Bluck, Charlotte Atkinson, W A Coward, Sheila BinghamAbstract:Food samples (n 114) were prepared from vegetables commonly eaten in Europe. The glycosidic forms of the phyto-oestrogens daidzein and Genistein were extracted from the dried foods into aqueous methanol. The isoflavones were quantified by GC-MS after hydrolytic removal of any conjugated carbohydrate. Completeness of extraction and any procedural losses of the isoflavones were accounted for using synthetic daidzin (7-O-glucosyl-4'-hydroxyisoflavone) and genistin (7-O-glucosyl-4'5-dihydroxyisoflavone) as internal standards. Of the 114 foods assayed, at a limit of quantification of 0.1 microg/kg dry weight, forty-eight contained no detectable daidzein or Genistein, forty-one contained less than 100 microg/kg of the two isoflavones combined and the remaining twenty-five contained more than this amount. Soyabean products contained between 470 and 1420 mg (average of 960 mg) daidzein and Genistein combined per kg wet weight of food, and legumes contained between 20 and 5750 microg/kg wet weight of food, with an average of 620 microg/kg. Cooking by boiling in water caused a decrease in the daidzein and Genistein content of food in twenty-four of twenty-eight foods. The extent of the decrease was variable and warrants further investigation. The present paper comprises the first comprehensive description of the content of daidzein and Genistein in vegetables.
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daidzein and Genistein content of fruits and nuts
Journal of Nutritional Biochemistry, 2000Co-Authors: J Liggins, S Runswick, Ljc Bluck, Charlotte Atkinson, W Coward, Sheila BinghamAbstract:Dietary phytoestrogens such as the isoflavones daidzein and Genistein are thought to protect against chronic diseases that are common in Western societies, such as cancer, osteoporosis, and ischemic heart disease. In addition, there are concerns regarding the deleterious effects of hormone-like compounds, especially with respect to the development of infants. However, there is little information regarding the phytoestrogen content of foods, and therefore epidemiologic investigations of phytoestrogens are limited. As part of a study quantifying the consumption of phytoestrogens, the objective of this work was to assess the daidzein and Genistein content of fruits and nuts commonly eaten in Europe. Eighty different fruits and nuts were sampled, prepared for eating, and freeze-dried. Daidzein and Genistein were extracted from the dried foods, and the two isoflavones were quantified after hydrolytic removal of any conjugated carbohydrate. Completeness of extraction and any procedural losses of the isoflavones were accounted for using synthetic daidzin (7-O-glucosyl-4'-hydroxyisoflavone) and genistin (7-O-glucosyl-4'5-dihydroxyisoflavone) as internal standards. Of the 80 foods assayed, 43 contained no detectable daidzein or Genistein, at a limit of quantification of 1 microg/kg dry weight of food. Nine foods contained more than 100 microg of the two isoflavones combined per kilogram wet weight, and 28 contained less than this amount. Currants and raisins were the richest sources of the isoflavones, containing 2,250 microg and 1,840 microg of the two isoflavones combined per kilogram of wet weight of food. Although fruits and nuts are not as rich in isoflavone phytoestrogens as are soy and other legumes, this is the first documentation of levels of daidzein and Genistein occurring in these foods.
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extraction and quantification of daidzein and Genistein in food
Analytical Biochemistry, 1998Co-Authors: J Liggins, Ljc Bluck, W A Coward, Sheila BinghamAbstract:A simple analytical method has been developed for routine quantification of a broad range of concentrations of the isoflavones daidzein and Genistein in food. The synthetic glucosides daidzin and genistin were used as internal standards, combined with each food prior to extraction. The recovery of the aglycones daidzein and Genistein from these internal standards were used to ensure the completeness of the extraction and aid quantification of isoflavones from the food. Hydrolytic enzymes from Aspergillus niger were used, in aqueous buffer, to liberate daidzein and Genistein from their respective glycosides. The aglycone isoflavones were partitioned from the aqueous buffer into ethyl acetate. After evaporation of the ethyl acetate under nitrogen, the isoflavones were derivatized with N-tert-(butyldimethylsilyl)-N-methyltrifluoroacetamide and quantified by comparison with authentic synthetic standards using gas chromatography-mass spectrometry in selected ion mode. The isoflavone content of a stock soy flour was determined, using 36 separate assays, to be 1.05 mg daidzein and 1.11 mg Genistein per gram of freeze-dried food, and the interassay coefficient of variation was 2.7 and 4.7, respectively.
Keiji Wakabayashi - One of the best experts on this subject based on the ideXlab platform.
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Jpn J Clin OncoI1998;28(6)360-363, Original Articles I Effects of Soybean Isoflavones on Cell Growth and Apoptosis of
2016Co-Authors: Mizuki Onozawa, Kazunori Fukuda, Mikinobu Ohtani, Hideyuki Akaza, Takashi Sugimura, Keiji WakabayashiAbstract:Background: Epidemiological studieshave suggested that soybean isoflavones are associated with a lower riskof prostate cancer. However, the mechanisms of prostate cancerprevention by soybean isoflavones haveyet to be fully clarified. Methods: Two soybean isoflavones (Genistein and daidzein) and their glucosides (genistin and daidzin) were tested for theireffects on cell growthand apoptosis of the LNCaP humanprostatic cancer cell line. Results: Among these isoflavones, Genistein was found to inhibit the growth of LNCaP most effectively, withan ICsovalue of 40 J.lM. The inhibition of cellgrowth by Genistein wasaccompanied by thesuppression ofDNAsynthesis andthe induction ofapoptosis. Expression ofprostate-specific antigen (PSA) in LNCaP was also significantly reduced by the treatment with Genistein. Conclusions: Theresults suggest thatGenistein mightprimarily influence human prostatecancer development by reducing tumorgrowth. Key words: Genistein- isoflavone- soybean- prostatecance
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effects of soybean isoflavones on cell growth and apoptosis of the human prostatic cancer cell line lncap
Japanese Journal of Clinical Oncology, 1998Co-Authors: Mizuki Onozawa, Kazunori Fukuda, Mikinobu Ohtani, Hideyuki Akaza, Takashi Sugimura, Keiji WakabayashiAbstract:BACKGROUND: Epidemiological studies have suggested that soybean isoflavones are associated with a lower risk of prostate cancer. However, the mechanisms of prostate cancer prevention by soybean isoflavones have yet to be fully clarified. METHODS: Two soybean isoflavones (Genistein and daidzein) and their glucosides (genistin and daidzin) were tested for their effects on cell growth and apoptosis of the LNCaP human prostatic cancer cell line. RESULTS: Among these isoflavones, Genistein was found to inhibit the growth of LNCaP most effectively, with an IC50 value of 40 microM. The inhibition of cell growth by Genistein was accompanied by the suppression of DNA synthesis and the induction of apoptosis. Expression of prostate-specific antigen (PSA) in LNCaP was also significantly reduced by the treatment with Genistein. CONCLUSIONS: The results suggest that Genistein might primarily influence human prostate cancer development by reducing tumor growth.
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quantification of Genistein and genistin in soybeans and soybean products
Food and Chemical Toxicology, 1996Co-Authors: M. Fukutake, Takashi Sugimura, Michihito Takahashi, K. Ishida, H. Kawamura, Keiji WakabayashiAbstract:Abstract It has been suggested that the isoflavone, Genistein,, may have some role as a chemopreventive agent against cancer in humans. Levels of Genistein and its β-glucoside conjugate, genistin, ingested in soybeans and related bean products by the Japanese were quantified by HPLC, to estimate daily intake of these compounds. Amounts of Genistein and genistin in soybeans, soy nuts and soy powder were in the range of 4.6 to 18.2 and 200.6 to 968.1 μg/g food, respectively. The values for soy milk and tofu (bean curd) were 1.9 to 13.9 and 94.8 to 137.7 μg/g food, respectively. Levels of isoflavones in fermented soybean products, miso (bean paste) and natto (fermented soybeans), were 38.5 to 229.1 μg/g food for Genistein and 71.7 to 492.8 μg/g food for genistin. Thus, the level of Genistein in the fermented soybean products was higher them in soy beans and soybean products such as soy milk and tofu. From these observations, it is suggested that the β-glycosyl bond of genistin is cleaved to produce Genistein by microbes during fermentation to yield miso and natto. Soy sauce was also found to contain both isoflavones, but at levels lower than in miso and natto. On the basis of these data for average annual consumption of soybeans and related products, daily intake of Genistein and genistin by the Japanese is calculated to be 1.5-4.1 and 6.3–8.3 mg/person, respectively. These levels are much higher than those for Americans or Western Europeans, whose mortality rates for breast, colon and prostate cancers are greater than the Japanese.