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Ivonne M C M Rietjens - One of the best experts on this subject based on the ideXlab platform.
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In vitro-in silico-based analysis of the dose-dependent in vivo oestrogenicity of the soy phytoestrogen genistein in humans.
British journal of pharmacology, 2017Co-Authors: Rungnapa Boonpawa, A. Spenkelink, Ans Punt, Ivonne M C M RietjensAbstract:Background and purpose In vivo estrogenicity of genistein and its glycoside Genistin is still under debate. The present study aimed to develop a physiologically based kinetic (PBK) model that provides insight in dose-dependent plasma concentrations of genistein aglycone and its metabolites and enables prediction of in vivo estrogenic effective dose levels of genistein and Genistin in humans. Experimental approach A PBK model for genistein and Genistin in humans was developed based on in vitro metabolic parameters. The model obtained was used to translate in vitro estrogenic concentration-response curves of genistein to in vivo estrogenic dose-response curves for intake of genistein and Genistin. Key results The model predicted that genistein-7-O-glucuronide was the major circulating metabolite and that levels of the free aglycone were generally low (0.5-17% of total plasma genistein at oral doses from 0.01-50 mg (kg bw)-1). The predicted in vivo BMD05 (benchmark dose for 5% response) values for estrogenicity varied between 0.06 and 4.39 mg (kg bw)-1 genistein. For Genistin, these values were 1.3-fold higher. These values are in line with reported human data and show that estrogenic responses can be expected at an Asian dietary and a supplementary intake, while intake resulting from a Western diet may not be effective. Conclusion and implications The present study shows how plasma concentrations of genistein and its metabolites and estrogenic dose levels of genistein in humans can be predicted by combining in vitro estrogenicity with PBK model based reverse dosimetry, eliminating the need for human intervention studies.
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Bioavailability of genistein and its glycoside Genistin as measured in the portal vein of freely moving unanesthetized rats.
Journal of agricultural and food chemistry, 2006Co-Authors: Aukje Steensma, Hub P.j.m. Noteborn, Maria A. W. Faassen-peters, Ivonne M C M RietjensAbstract:The present study describes an in vivo bioavailability experiment for genistein and its glycoside Genistin, either as pure compounds or from a soy protein isolate extract, using freely moving unane...
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bioavailability of genistein and its glycoside Genistin as measured in the portal vein of freely moving unanesthetized rats
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Aukje Steensma, Hub P.j.m. Noteborn, Maria A W Faassenpeters, Ivonne M C M RietjensAbstract:The present study describes an in vivo bioavailability experiment for genistein and its glycoside Genistin, either as pure compounds or from a soy protein isolate extract, using freely moving unanesthetized rats with a cannulation in the portal vein. The results show that genistein is readily bioavailable, being observed in portal vein plasma at the first point of detection at 15 min after dosing. The AUC(0-24h) values for total genistein and its conjugates were 54, 24, and 13 microM h for genistein, Genistin, and an enriched protein soy extract, respectively. These results indicate that the bioavailability of genistein is higher for the aglycon than for its glycoside. Genistin is partly absorbed in its glycosidic form. It is concluded that bioavailability studies based on portal vein plasma levels contribute to insight into the role of the intestine and liver in deglycosylation and uptake characteristics of glycosylated flavonoids.
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rapid yeast estrogen bioassays stably expressing human estrogen receptors α and β and green fluorescent protein a comparison of different compounds with both receptor types
The Journal of Steroid Biochemistry and Molecular Biology, 2004Co-Authors: Toine F H Bovee, Richard J R Helsdingen, Ivonne M C M Rietjens, Jaap Keijer, Ron L A P HoogenboomAbstract:Previously, we described the construction of a rapid yeast bioassay stably expressing human estrogen receptor α (hERα) and yeast enhanced green fluorescent protein (yEGFP) in response to estrogens. In the present study, the properties of this assay were further studied by testing a series of estrogenic compounds. Furthermore, a similar assay was developed based on the stable expression of human estrogen receptor β (hERβ). When exposed to 17β-estradiol, the maximum transcriptional activity of the ERβ cytosensor was only about 40% of the activity observed with ERα, but the concentration where half-maximal activation is reached (EC50), was about five times lower. The relative estrogenic potencies (REP), defined as the ratio between the EC50 of 17β-estradiol and the EC50 of the compound, of the synthetic hormones dienestrol, hexestrol and especially mestranol were higher with ERα, while DES was slightly more potent with ERβ. The gestagens progesterone and medroxyprogesterone-acetate showed no response, whereas the androgen testosterone showed a very weak response. The anabolic agent, 19-nortestosterone showed a clear dose-related response with estrogen receptor α but not β. The phytoestrogens coumestrol, genistein, Genistin, daidzein, daidzin and naringenin were relatively more potent with ERβ. Ranking of the estrogenic potency with ERα was: 17β-estradiol ⪢ 8-prenylnaringenin > coumestrol > zearalenone ⪢ genistein ⪢ Genistin > naringenin. The ranking with the ERβ was: 17β-estradiol ⪢ coumestrol > genistein > zearalenone > 8-prenylnaringen ⪢ daidzein > naringenin > Genistin ⪢ daidzin. The hop estrogen 8-prenylnaringenin is relatively more potent with ERα. These data show that the newly developed bioassays are valuable tools for the rapid and high-throughput screening for estrogenic activity.
Attila Hegedűs - One of the best experts on this subject based on the ideXlab platform.
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genistein isoflavone glycoconjugates in sour cherry prunus cerasus l cultivars
Food Chemistry, 2015Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Eva Stefanovitsbanyai, Attila HegedűsAbstract:The isoflavone genistein on the contrary to its well-established health-beneficial effects is not a major component of the Western diet, since soy consumption, considered as the main dietary source of genistein, in these populations is low. Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary were studied. High performance liquid chromatography coupled to electrospray ionisation quadrupole/time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) was used for screening and confirmatory analyses. Genistin and genistein were found in 'Pipacs1', 'Kantorjanosi', 'Debreceni bőtermő' and 'Eva', which are native cultivars to Hungary. Genistein content of the latter three were in the range of 0.4-0.6, while in 'Pipacs1' in total 4.4 mg genistein compounds were measured expressed as aglycone equivalents per 100g of fresh fruit flesh. These cultivars may play important role as complementary genistein sources in the Western diet. Especially 'Pipacs 1', may be best utilised in functional food products.
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Genistein isoflavone glycoconjugates in sour cherry (Prunus cerasus L.) cultivars
Food chemistry, 2014Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Éva Stefanovits-bányai, Attila HegedűsAbstract:The isoflavone genistein on the contrary to its well-established health-beneficial effects is not a major component of the Western diet, since soy consumption, considered as the main dietary source of genistein, in these populations is low. Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary were studied. High performance liquid chromatography coupled to electrospray ionisation quadrupole/time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) was used for screening and confirmatory analyses. Genistin and genistein were found in 'Pipacs1', 'Kántorjánosi', 'Debreceni bőtermő' and 'Éva', which are native cultivars to Hungary. Genistein content of the latter three were in the range of 0.4-0.6, while in 'Pipacs1' in total 4.4 mg genistein compounds were measured expressed as aglycone equivalents per 100g of fresh fruit flesh. These cultivars may play important role as complementary genistein sources in the Western diet. Especially 'Pipacs 1', may be best utilised in functional food products.
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Genistein isoflavone glycoconjugates in sour cherry cultivars : Prunus cerasus L.
2013Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Éva Stefanovits-bányai, Attila HegedűsAbstract:Although the isoflavone genistein has well-established health-beneficial effects, it is not a major component of Western diet, since soy consumption, the main dietary source of genistein, is low in these populations. Genistein compounds were studied in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary. High performance liquid chromatography coupled to quadrupole/time-of-flight mass spectrometry, equipped with electrospray ion source (HPLC-ESI-qTOFMS) was used for screening and confirmatory analyses. Genistin and genistein were found in some Hungarian native sour cherry cultivars including ‘Pipacs1’, ‘Kantorjanosi’, ‘Debreceni bőtermő’ and ‘Eva’. Genistein content in fruits of the latter three cultivars ranged between 0.4 to 0.6 mg, while in ‘Pipacs1’ a total of 4.4 mg genistein compounds (expressed as aglycone equivalents per 100 g of fresh fruit) was determined. These cultivars may play an important role as complementary genistein sources in the Western diet. Especially ‘Pipacs 1’, may be best utilized in functional food products.
László Abrankó - One of the best experts on this subject based on the ideXlab platform.
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genistein isoflavone glycoconjugates in sour cherry prunus cerasus l cultivars
Food Chemistry, 2015Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Eva Stefanovitsbanyai, Attila HegedűsAbstract:The isoflavone genistein on the contrary to its well-established health-beneficial effects is not a major component of the Western diet, since soy consumption, considered as the main dietary source of genistein, in these populations is low. Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary were studied. High performance liquid chromatography coupled to electrospray ionisation quadrupole/time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) was used for screening and confirmatory analyses. Genistin and genistein were found in 'Pipacs1', 'Kantorjanosi', 'Debreceni bőtermő' and 'Eva', which are native cultivars to Hungary. Genistein content of the latter three were in the range of 0.4-0.6, while in 'Pipacs1' in total 4.4 mg genistein compounds were measured expressed as aglycone equivalents per 100g of fresh fruit flesh. These cultivars may play important role as complementary genistein sources in the Western diet. Especially 'Pipacs 1', may be best utilised in functional food products.
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Genistein isoflavone glycoconjugates in sour cherry (Prunus cerasus L.) cultivars
Food chemistry, 2014Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Éva Stefanovits-bányai, Attila HegedűsAbstract:The isoflavone genistein on the contrary to its well-established health-beneficial effects is not a major component of the Western diet, since soy consumption, considered as the main dietary source of genistein, in these populations is low. Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary were studied. High performance liquid chromatography coupled to electrospray ionisation quadrupole/time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) was used for screening and confirmatory analyses. Genistin and genistein were found in 'Pipacs1', 'Kántorjánosi', 'Debreceni bőtermő' and 'Éva', which are native cultivars to Hungary. Genistein content of the latter three were in the range of 0.4-0.6, while in 'Pipacs1' in total 4.4 mg genistein compounds were measured expressed as aglycone equivalents per 100g of fresh fruit flesh. These cultivars may play important role as complementary genistein sources in the Western diet. Especially 'Pipacs 1', may be best utilised in functional food products.
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Genistein isoflavone glycoconjugates in sour cherry cultivars : Prunus cerasus L.
2013Co-Authors: László Abrankó, Ádám Nagy, Blanka Szilvássy, Éva Stefanovits-bányai, Attila HegedűsAbstract:Although the isoflavone genistein has well-established health-beneficial effects, it is not a major component of Western diet, since soy consumption, the main dietary source of genistein, is low in these populations. Genistein compounds were studied in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary. High performance liquid chromatography coupled to quadrupole/time-of-flight mass spectrometry, equipped with electrospray ion source (HPLC-ESI-qTOFMS) was used for screening and confirmatory analyses. Genistin and genistein were found in some Hungarian native sour cherry cultivars including ‘Pipacs1’, ‘Kantorjanosi’, ‘Debreceni bőtermő’ and ‘Eva’. Genistein content in fruits of the latter three cultivars ranged between 0.4 to 0.6 mg, while in ‘Pipacs1’ a total of 4.4 mg genistein compounds (expressed as aglycone equivalents per 100 g of fresh fruit) was determined. These cultivars may play an important role as complementary genistein sources in the Western diet. Especially ‘Pipacs 1’, may be best utilized in functional food products.
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.
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Quantification of genistein and Genistin in soybeans and soybean products
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1996Co-Authors: M. Fukutake, Takashi Sugimura, Michihito Takahashi, K. Ishida, H. Kawamura, Keiji WakabayashiAbstract: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 beta-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 micrograms/g food, respectively. The values for soy milk and tofu (bean curd) were 1.9 to 13.9 and 94.8 to 137.7 micrograms/g food, respectively. Levels of isoflavones in fermented soybean products, miso (bean paste) and natto (fermented soybeans), were 38.5 to 229.1 micrograms/g food for genistein and 71.7 to 492.8 micrograms/g food for Genistin. Thus, the level of genistein in the fermented soybean products was higher than in soy beans and soybean products such as soy milk and tofu. From these observations, it is suggested that the beta-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.
Carlo Giorgio Zambonin - One of the best experts on this subject based on the ideXlab platform.
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Determination of Isoflavones in Soybean Flour by Matrix Solid-Phase Dispersion Extraction and Liquid Chromatography with UV-Diode Array Detection
Journal of Food Quality, 2017Co-Authors: Antonella Aresta, Pietro Cotugno, Federica Massari, Carlo Giorgio ZamboninAbstract:A new analytical method, based on liquid chromatography (LC) with UV-diode array detection, for the simultaneous determination of daidzein, genistein, and glycitein and their 7-O-β-D-glucopyranoside (daidzin, Genistin, and glycitin, resp.) has been successfully developed. All the calibration curves showed good linearity within the concentration range 0.02–2 μg/ml. The limits of detection and quantitation were 0.057 (Genistin and glycitein), 0.124 μg/ml (genistein), 0.190 μg/ml (Genistin and glycitein), and 0.410 μg/ml (genistein), respectively. Within-day and between-days precision were found not to be significantly different according to an F-test; values (% RSD) ranged from 2.0 to 2.9%. Extraction and clean-up of soybean flour samples were carried out using matrix solid-phase dispersion extraction (MSPD). The main parameters affecting extraction yield, such as dispersant, type and amount of additives, cosorbent, and extractive solvent, were evaluated and optimized. The average recovery values were between 85.7 and 102.6%. The target isoflavone concentration levels estimated in this work fit existing literature data and were comprised between 39.3 and 345.3 μg/g. The whole procedure has proved to be simple, accurate, precise, and cheap.
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Determination of Major Isoflavones in Soy Drinks by Solid-Phase Micro Extraction Coupled to Liquid Chromatography
Food Analytical Methods, 2016Co-Authors: Antonella Aresta, Francesca Di Grumo, Carlo Giorgio ZamboninAbstract:A simple method for determination of major isoflavones (daidzein, genestein, Genistin) and equol, a daidzein metabolite, has been developed using solid-phase micro extraction coupled to liquid chromatography with diode array UV detection. All the aspects influencing adsorption (fibre coating, extraction time, temperature, pH and salt addition) and desorption of the analytes (desorption and injection time and minimize carryover) were carefully investigated. The limits of detection obtained using a polydimethylsiloxane /divinylbenzene fiber coating were in the range 4 (genistein) to 38 (Genistin) nM. The method proved to be useful for determination of analytes in soy-based products. Daidzein, genistein, and Genistin were found in all samples (three soy milks and two blended rice/soy beverages) at concentrations ranging from 0.8 ± 0.2 (daidzein) to 180.4 ± 12.1 (Genistin) μM, while glycitein and equol were found in three and in one of the drinks at levels between 1.7 ± 0.1 and 5.0 ± 0.2 μM and at 2.7 ± 0.2 μM, respectively. The procedure was used to define the binding constants of isoflavones with serum albumin bovine that were found from 2.5 × 10^4 (daidzein) to 2.9 × 10^5 (genistein) L mol^−1. The method proposed restricts the use of organic solvents and can be used widely in most laboratories with standard equipment. In addition, it is suitable for easily studying the isoflavone interaction with the main constituents in plants, e.g., proteins and lipids, to evaluate their bioavailability and to clarify the controversial question on benefits for or damage to human health resulting from soy intake.