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Soy protein

Rahel Getu, Yetenayet B Tola, Satheesh Neela
BACKGROUND: Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. METHODS: This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
Julie E Dalziel, Wayne Young, Catherine M McKenzie, Neill W Haggarty, Nicole C Roy
Little is known about how milk proteins affect gastrointestinal (GI) transit, particularly for the elderly, in whom digestion has been observed to be slowed. We tested the hypothesis that GI transit is faster for whey than for casein and that this effect is accentuated with hydrolysates, similar to soy. Adult male rats (18 months old) were fed native whey or casein, hydrolyzed whey (WPH) or casein (CPH), hydrolyzed blend (HB; 60% whey:40% casein), or hydrolyzed soy for 14 days then treated with loperamide, prucalopride, or vehicle-control for 7 days...
December 13, 2017: Nutrients
Ivana Jarić, Jasmina Živanović, Marko Miler, Vladimir Ajdžanović, Duško Blagojević, Nataša Ristić, Verica Milošević, Nataša Nestorović
This study aimed to investigate the effects of soy isoflavones, genistein (GEN) and daidzein, (DAI) on the uterine function in ovary-intact middle-aged rats. GEN and DAI (35mg/kg) were subcutaneously administrated to acyclic (12-month-old) Wistar females, daily, for 4weeks. Control group received either vehicle (olive oil and ethanol, 9:1) or remained intact. We found that GEN and DAI differently affect uterine morphophysiology. GEN significantly increased the uterine wet weight which was associated with hyperplastic changes, revealed by stereological and histomorphometrical analyses...
December 5, 2017: Toxicology and Applied Pharmacology
Ignacio Echeverría, María Elvira López-Caballero, María Carmen Gómez-Guillén, Adriana Noemi Mauri, María Pilar Montero
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control...
October 2, 2017: International Journal of Food Microbiology
Ramzi J Khairallah, Karen M O'Shea, Christopher W Ward, Dustie N Butteiger, Ratna Mukherjea, Elaine S Krul
Athletes as well as elderly or hospitalized patients use dietary protein supplementation to maintain or grow skeletal muscle. It is recognized that high quality protein is needed for muscle accretion, and can be obtained from both animal and plant-based sources. There is interest to understand whether these sources differ in their ability to maintain or stimulate muscle growth and function. In this study, baseline muscle performance was assessed in 50 adult Sprague-Dawley rats after which they were assigned to one of five semi-purified "Western" diets (n = 10/group) differing only in protein source, namely 19 kcal% protein from either milk protein isolate (MPI), whey protein isolate (WPI), soy protein isolate (SPI), soy protein concentrate (SPC) or enzyme-treated soy protein (SPE)...
2017: PloS One
Alan Lins Fernandes, Ana Paula Hayashi, José Claudio Jambassi-Filho, Mariana Dutilh de Capitani, Davi Alves de Santana, Bruno Gualano, Hamilton Roschel
BACKGROUND: Frailty is a multifactorial geriatric syndrome characterized by progressive decline in health and associated with decreased muscle mass, strength, and functional capacity. Resistance training (RT) combined with protein or amino acids supplementation has been shown to be promising for mitigating age-related impairments. AIM: To investigate the chronic effects of different strategies of protein and derivatives supplementation in association with RT on selected health-related parameters in pre-frail and frail elderly...
December 2017: Nutrition and Health
Maria Antonieta Anaya Castro, Isabelle Alric, Fabien Brouillet, Jérôme Peydecastaing, Sophie Girod Fullana, Vanessa Durrieu
The objective of this work was to evaluate soy protein isolate (SPI) and acylated soy protein (SPA) as spray-drying encapsulation carriers for oral pharmaceutical applications. SPI acylation was performed by the Schotten-Baumann reaction. SPA, with an acylation rate of 41%, displayed a decrease in solubility in acidic conditions, whereas its solubility was unaffected by basic conditions. The drug encapsulation capacities of both SPI and SPA were tested with ibuprofen (IBU) as a model poorly soluble drug. IBU-SPI and IBU-SPA particles were obtained by spray-drying under eco-friendly conditions...
December 6, 2017: AAPS PharmSciTech
Ryoko Shimada, Kiyoshi Ebihara
We examined whether soybean (SB) and soy protein isolate (SPI) can prevent the betaine-induced elevation of plasma cholesterol as well as maintain the betaine-induced reduction of plasma Hcy concentration. Rats were fed casein-, SB-, or SPI-based diet with or without betaine; SPI-based diet with betaine containing soybean fiber (SF) or soy lecithin (SL) or the combination of SF and SL. Plasma Hcy concentration was decreased by feeding betaine to rats fed the casein-, SB-, and SPI-based diets. Betaine-induced elevation of plasma cholesterol was decreased by feeding the SB-based diet compared with the casein-based diet, but was not decreased by feeding the SPI-based diet...
December 6, 2017: Bioscience, Biotechnology, and Biochemistry
Mark A Blankestijn, André C Knulst, Edward F Knol, Thuy-My Le, Heike Rockmann, Henny G Otten, Rob J B Klemans
Background: The extent of co-sensitization within and between food protein families in an adult population is largely unknown. This study aimed to identify the most frequently recognized components in the PR-10 and storage protein family, as well as patterns in (co-)sensitization, in a birch-endemic area. Methods: Results of ImmunoCAP ISAC, performed during routine care in Dutch adult outpatients suspected of food allergy, were collected. Results: A total of 305 patients were selected, aged 16-79 years (median 32 years)...
2017: Clinical and Translational Allergy
Thais C Brito-Oliveira, Marina Bispo, Izabel C F Moraes, Osvaldo H Campanella, Samantha C Pinho
The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose, the formulation GXG (15%, w/v SPI, 0.1%, w/v XG and 5mM CaCl2) was selected for the production of EFG. A comparative study on the rheological and microstructural properties of non-filled gels and EFG revealed that SLM stabilized with Tween 80-Span 80 behaved as active fillers in the gel matrix, increasing the Young's modulus from 1...
December 2017: Food Research International
Sónia R Monteiro, José A Lopes-da-Silva
The effects of galactomannans with different molecular weights on the heat-induced gelation characteristics of soybean protein were investigated using dynamic small-strain rheometry, under conditions where the proteins carry a net negative charge (pH7). Microstructure of the resulting gels was investigated by confocal laser scanning microscopy. Phase-separated systems were obtained with different morphologies and degree of phase separation, depending on both biopolymer concentrations and polysaccharide molecular weight...
December 2017: Food Research International
Honghua Hu, Janine Sleiman, Khalid Johani, Karen Vickery
Background: Capsular contracture induced by chronic subclinical infection is a major cause of poor outcomes and reoperation in breast implant surgery. The use of pocket irrigation with antiseptic/antibiotic has been shown to reduce the incidence of contracture. A new formulation of hypochlorous acid solution PhaseOne has been proposed as potential agent for irrigation. Objectives: This study aimed to test the efficacy of hypochlorous acid solution PhaseOne for use in breast pocket irrigation as an alternative to povidone iodine solution Betadine...
November 28, 2017: Aesthetic Surgery Journal
Toyin E Akinwale, Taofik A Shittu, Abdul-Razaq A Adebowale, Sheriff Adewuyi, Adebayo B Abass
Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%-20%) on some functional and sensory properties of cassava starch-based CP. Functional, pasting, and sensory acceptability were determined using standard methods. Increase in soy protein isolate significantly (p < .05) decreased dispersibility, packed bulk density, swelling power, peak, trough, breakdown, final, and setback viscosities, but increased least gelation concentration, water absorption capacity, and solubility index...
November 2017: Food Science & Nutrition
Priyae Brath Gautam, Rajan Sharma, Kiran Lata, Y S Rajput, Bimlesh Mann
A lateral flow based detection method for ascertaining the presence of soymilk in whole bovine milk has been described. The method uses commercially available rabbit anti-soy protein antibodies conjugated to gold nanoparticles (AuNPs) wherein soymilk protein in adulterated milk and soymilk protein at test line competes for limited antibodies. At control line, anti-rabbit immunoglobulin was immobilized for ensuring flow properties of antibody-conjugated AuNPs. Absence or diminished intensity of band at test line indicates presence of soymilk in milk...
December 2017: Journal of Food Science and Technology
Xiaomeng Wu, Anjun Liu, Wenhang Wang, Ran Ye
This study utilized three different thermo-stable proteins of casein, keratin and soy protein isolate (SPI) to improve the thermal stabilities and mechanical properties of collagen fiber films using transglutaminase (TGase) crosslinking. The crosslinking greatly enhanced the thermal- stability of collagen fiber films, especially that of the collagen fiber crosslinking with 50% casein composite films, judged from thermogravimetric analysis (TGA). Furthermore, the TGase treatment improved the mechanical properties of the collagen fiber films interms of tensile strength (TS) and elongation at break (EAB)...
November 23, 2017: International Journal of Biological Macromolecules
Zhengquan Wang, Yunyun Cui, Pengyang Liu, Yong Zhao, Liping Wang, Yuan Liu, Jing Xie
Fermentation of soybean is a process in which soy proteins are broken down into small peptides to exert various physiological functions beyond their nutritional value, and to improve food source bioactive components responsible for health benefits. Enzymatic hydrolysis could speed up the degradation of proteins during fermentation of soybean thus resulting in higher peptide production. In the present study, fermented soy meal (fermented with Bacillus subtilis from Douchi) was hydrolyzed by thermolysin, and the water extraction was then separated into four fractions using ultrafiltration membranes...
November 26, 2017: Journal of Agricultural and Food Chemistry
M Planque, T Arnould, M Dieu, P Delahaut, P Renard, N Gillard
Food allergy is a considerable heath problem, as undesirable contaminations by allergens during food production are still widespread and may be dangerous for human health. To protect the population, laboratories need to develop reliable analytical methods in order to detect allergens in various food products. Currently, a large majority of allergen-related food recalls concern bakery products. It is therefore essential to detect allergens in unprocessed and processed foodstuffs. In this study, we developed a method for detecting ten allergens in complex (chocolate, ice cream) and processed (cookie, sauce) foodstuffs, based on ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS)...
November 20, 2017: Journal of Chromatography. A
Virginia Glicerina, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa, Santina Romani
The effect of partial replacement of wheat flour with soy-paste and wheat fibre on rheological, textural, physico-chemical and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g. enriched cooked ham, whey cheese and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity and metabolic heat were tested...
November 17, 2017: Journal of Texture Studies
Anne Blais, Catherine Chaumontet, Dalila Azzout-Marniche, Julien Piedcoq, Gilles Fromentin, Claire Gaudichon, Daniel Tomé, Patrick C Even
Low-protein (LP) containing diets can induce overeating in rodents and possibly in humans in an effort to meet protein requirement but the consequences on energy expenditure (EE) are unclear. The present study evaluated the changes induced by reducing dietary protein from 20% to 6%, using either soy protein or casein, on energy intake, body composition and EE in mice housed at 22°C or at 30°C (thermal-neutrality). LP feeding increased energy intake and adiposity, more in soy fed than in casein fed mice, but also increased EE thus limiting fat accumulation...
November 14, 2017: American Journal of Physiology. Endocrinology and Metabolism
T Sathyapalan, M Aye, A S Rigby, W D Fraser, E S Kilpatrick, S L Atkin
Type 2 diabetes (T2DM) is associated with increased risk of fractures. Soy supplementation has been shown to have a beneficial effect on bone turnover markers (BTM) in postmenopausal women. However, the effect of soy supplementation on BTM in T2DM and particularly in men is unclear. We performed an analysis of a randomized double blind parallel study of 200 men with T2DM treated with soy, either with or without isoflavones. Outcome measures were type I collagen crosslinked beta C-telopeptide (βCTX), and type 1 procollagen-N-propeptide (P1NP)...
November 13, 2017: Scientific Reports
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