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Soy protein

M Yeater, G Casco, R K Miller, C Z Alvarado
Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in emulsified chicken nuggets. A total of 3,024 chicken nuggets were evaluated in replications for batter breader pickup (%), par fry yield (%), cook loss (%), L*, a*, b* color value, texture profile analysis, and sensory analysis. The analysis was conducted for all 4 concentrations of wheat and soy treatments then compared to each other and an all white meat chicken nugget control...
October 5, 2017: Poultry Science
Susanne Lager, Vanessa I Ramirez, Ometeotl Acosta, Christiane Meireles, Evelyn Miller, Francesca Gaccioli, Fredrick J Rosario, Jonathan A L Gelfond, Kevin Hakala, Susan T Weintraub, Debra A Krummel, Theresa L Powell
Context: Maternal obesity in pregnancy has profound impacts on maternal metabolism and promotes placental nutrient transport, which may contribute to fetal overgrowth in these pregnancies. The fatty acid docosahexaenoic acid (DHA) has bioactive properties that may improve outcomes in obese pregnant women by modulating placental function. Objective: To determine the effects of DHA supplementation in obese pregnant women on maternal metabolism and placental function...
October 18, 2017: Journal of Clinical Endocrinology and Metabolism
S Infante, G Marco-Martín, M Sánchez-Domínguez, A Rodríguez-Fernández, V Fuentes-Aparicio, A Alvarez-Perea, P Cabrera-Freitag, C Morales-Cabeza, J M Zubeldia, L Zapatero
Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated gastrointestinal food hypersensitivity usually due to cow's milk or soy. Recent researches show that fish is one of the most important triggers of FPIES in the Mediterranean countries. Due to the risk of multiple-food-FPIES, avoiding foods in the same category or that often occur together may be reasonable. The aim of this study was to evaluate the evolution and follow-up of FPIES related to fish over a period of 20 years. We describe the clinical features of our population, discuss different approaches to oral food challenges and analyse the possibility of introducing the culprit fish or other non-related fish in order to avoid unnecessary restricted diets...
October 20, 2017: Allergy
Siyu Wang, Yu Wang, Min-Hsiung Pan, Chi-Tang Ho
Obesity is ringing alarm bells globally. Advances in food science and nutrition research have been devoted to identifying food components that exert anti-obesity effects, as well as investigating the molecular mechanisms by which they modulate the progression of obesity. Soy foods have attracted much interest as high-protein components of the human diet and as unique sources of isoflavones. As they have similar chemical structures to endogenous estrogens, isoflavones are believed to interact with intracellular estrogen receptors, which results in reductions in the accumulation of lipids and the distribution of adipose tissue...
October 18, 2017: Food & Function
E Bonvini, A Bonaldo, L Mandrioli, R Sirri, F Dondi, C Bianco, R Fontanillas, F Mongile, P P Gatta, L Parma
The aquaculture industry depends upon the development of sustainable protein sources to replace fishmeal (FM) in aquafeeds and the products derived from soybeans are some of the most studied plant feedstuffs. A key area of investigation for continuing to improve modern aquafeeds includes the evaluation of varying proportions and combinations of plant ingredients to identify mixtures that are more efficiently utilized by the fish. This study investigated the effects of increasing soybean meal (SBM) by replacing a mix of plant ingredients in low FM (20%) diets on growth, blood biochemistry profile and gut histology on European sea bass...
October 17, 2017: Animal: An International Journal of Animal Bioscience
Xufeng Wang, Maomao Zeng, Fang Qin, Benu Adhikari, Zhiyong He, Jie Chen
The effects of CaSO4-induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca(2+) concentration during pre-aggregation increased (from 0mM to 7.5mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca(2+) concentration during pre-aggregation. However, when the pre-aggregated Ca(2+) concentration reached 10mM, the corresponding gel became weaker...
March 1, 2018: Food Chemistry
Valmor Ziegler, Cristiano Dietrich Ferreira, Jéssica Fernanda Hoffmann, Maurício de Oliveira, Moacir Cardoso Elias
The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32°C. The protein concentrate obtained from grains stored at 32°C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24...
March 1, 2018: Food Chemistry
Haili Niu, Xiufang Xia, Chao Wang, Baohua Kong, Qian Liu
Thermal stability and gel quality of myofibrillar protein were evaluated with regard to the addition of native soy protein isolates (SPI) and SPI subjected to acidic pH and mild heating (modified SPI). Compared with the control, the addition of modified SPI increased the compression force of the protein gel and decreased water loss (P<0.05). Differential scanning calorimetry results showed that an addition of 0.75% native SPI decreased the first transition temperature (P<0.05), and addition of 0.5% and 0...
March 1, 2018: Food Chemistry
Jing Zhu, Xiao Li, Hao Qi, Zetong Gu, Shangxin Song, Xiangli Yang, Guanghong Zhou, Chunbao Li
We investigated the impact of six protein diets on oxidation and anti-oxidation status in the muscle of young rats. Rats were fed six protein diets for 14 days, including casein (control), and proteins isolated from soy, fish, chicken, pork and beef. Grx1, Trx1 and other oxidative metabolic indices in muscle were quantified. Compared with the casein diet, the soy protein diet had a similar oxidation level, but higher GSH and lower SOD activities. The chicken and fish protein groups had lower GSH and higher SOD activities, the pork protein group showed lower Grx1 levels than the casein group and the beef protein group showed the highest GSH, Grx1 and Trx1 levels as reflected by RT-PCR, Western blotting and immunohistochemistry analyses...
October 13, 2017: Scientific Reports
Lin-Cui Da, Yi-Zhou Huang, Hui-Qi Xie
Treatment of acute and chronic wounds is one of the primary challenges faced by doctors. Bioderived materials have significant potential clinical value in tissue injury treatment and defect reconstruction. Various strategies, including drug loading, addition of metallic element(s), cross-linking and combining two or more distinct types of materials with complementary features, have been used to synthesize more suitable materials for wound healing. In this review, we describe the recent developments made in the processing of bioderived materials employed for cutaneous wound healing, including newly developed materials such as keratin and soy protein...
October 2017: Regenerative Biomaterials
Amma Amponsah, Balunkeswar Nayak
BACKGROUND: Recent studies have shown the need to improve soy allergen extraction using different extraction conditions to ensure more accurate results in allergen detection. This study investigated some of these extraction conditions to confirm that these methods, especially UAE and the use of Laemmli buffer instead of the conventional extraction with PBS buffer, could be helpful in improving the extraction step in allergen detection. RESULTS: Higher total soluble protein was obtained in all samples extracted with Laemmli buffer alone and in combination with ultrasound...
October 10, 2017: Journal of the Science of Food and Agriculture
Aarti Kathrani, Jennifer A Larsen, Gino Cortopassi, Sandipan Datta, Andrea J Fascetti
BACKGROUND: Hydrolyzed diets are used in companion animals for the diagnosis and treatment of adverse food reaction. Similarly, hydrolyzed formulas are used in human infants with severe inflammatory bowel disease or milk allergy, and these must meet the standard of hypoallergenicity through rigorous testing. Unfortunately, no standards are currently applied to hydrolyzed veterinary therapeutic diets, and data for the immunogenicity of feline diets is also not available. Therefore, the main aim of this pilot study was to determine if ex-vivo whole blood stimulation assays could be used to characterize the cytokine response to hydrolyzed commercial diets in a small number of individual healthy immunotolerant cats...
October 6, 2017: BMC Veterinary Research
Gehan Ghoneem, Magdy Ismail, Naeem El-Boraey, Mohamed Tabekha, Hoda Elashrey
OBJECTIVE: Soy milk is enriched with nutritive elements such as proteins, unsaturated fatty acids, lecithins, isoflavones, mineral substances, free amino acids, and polypeptides. The aim of this study was to increase the health and nutritional values of bioyogurt by using ABT-5 culture and mixing soy milk with buffalo and cow's milk. METHODS: Five treatments of yogurt were made from soy, buffalo, and cow's milk and from 75% buffalo + 25% soy milk mixture and 75% cow + 25% soy milk mixture using ABT-5 culture...
October 6, 2017: Journal of the American College of Nutrition
Honghong Wu, Xiaofu Wang, Xinghu Zhou, Yihua Zhang, Ming Huang, Jian He, Wenbiao Shen
Transgenic components in genetically modified organisms consist not only of the transgenic genes, but also the transgenic protein. However, compared with transgenic DNA, less attention has been paid to the detection of expressed protein, especially those degraded from genetically modified soybean after food processing. In this study, the full length 5-enolpyruvyl-shikimate-3-phosphate synthase (CP4-EPSPS, 47.6 kD) protein was probed with the SC-16 (S19-R33) and the DC-16 (D219-K233) polyclonal antibodies in immunoblots...
September 2017: Journal of Food Science and Technology
Wenxiang Wang, Yan Sun, Yiwei Guo, Ping Cai, Yuchen Li, Jin Liu, Guoxi Cai, Aoyagi Kiyoshi, Wenchang Zhang
Female Wistar rats were treated with orally administered soy isoflavones at concentrations of 0, 25, 50, or 100mg/kg body weight from weaning until sexual maturity (3 mo.), and ovarian steroidogenesis was evaluated. After soy isoflavones were administered, a significant (P<0.05) decrease (44%) in the serum estrodial levels of the high-dose (HD) group were observed. Cultured granulosa cells from the middle- (MD) and HD groups showed significantly (P<0.05) reduced (31%, 45%, respectively) in vitro estradiol secretion, and those from the HD group showed significantly (P<0...
September 28, 2017: Toxicology Letters
Guangxu Ren, Jianping Zhang, Minghua Li, Suqin Yi, Jin Xie, Hongru Zhang, Jing Wang
Severe protein-energy malnutrition (PEM) and skeletal muscle wasting are commonly observed in patients with acute leukemia. Recently, the ingestion of a soy-whey protein blend has been shown to promote muscle protein synthesis (MPS). Thus, we tested the hypothesis that the ingestion of a soy-whey blended protein (BP) may improve the PEM status and muscle mass in acute leukemia patients. In total, 24 patients from the same treatment group were randomly assigned to the natural diet plus soy-whey blended protein (BP) group and the natural diet only (ND) group...
August 25, 2017: Nutrition Research
Gaowa Bai, Takeshi Tsuruta, Naoki Nishino
Soy, meat (mixture of pork and beef), and fish proteins were fed to rats with and without prebiotic raffinose (RAF), and the composition and fermentation of gut microbiota were examined. Bifidobacterium spp. populations were higher, and propionic acid concentration was lower in soy protein-fed than meat protein-fed rats. Likewise, Enterobacteriaceae populations were higher in fish protein-fed rats than other rats. RAF feeding increased Bifidobacterium spp. and decreased Faecalibacterium prausnitzii populations regardless of the dietary protein source...
September 28, 2017: International Journal of Food Sciences and Nutrition
Huanhuan Liu, Huijia Zhong, Liang Leng, Zhuoqin Jiang
Soy isoflavone has benefits for metabolic syndrome but the mechanism is not completely understood. This study was designed to determine the effects of soy isoflavone on hepatic fat accumulation in non-alcoholic fatty liver disease (NAFLD) rats induced by high fat diet (HFD). Sprague-Dawley rats were administrated with a normal fat diet (control), HFD (NAFLD model), HFD with 10 or 20 mg/kg soy isoflavone daily for 12 weeks. Hepatic and serum lipid contents, liver histopathological examination, serum alanine transaminase (ALT), protein and mRNA expression of sterol regulatory element binding protein (SREBP)-1c, fatty acid synthase (FAS), peroxisome proliferator-activated receptor (PPAR) α were assayed respectively...
September 2017: Journal of Clinical Biochemistry and Nutrition
Jian-Yong Chua, Yuyun Lu, Shao-Quan Liu
Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2logCFU/mL and produced approximately 7-8% (v/v) of ethanol...
December 4, 2017: International Journal of Food Microbiology
Jian Zhang, Jie Yuan, Wen-Xue Zhang, Wen-You Zhu, Fang Tu, Ya Jiang, Chuan-Ze Sun
This paper reports an effective process for converting soy sauce residue into feeds by combining moderate acid hydrolysis and ammonization with Rhodospirillum rubrum fermentation. After pretreatment with dilute sulfuric or phosphoric acid (1%, w/w) at 100 °C, materials were subjected to fermentation under several gases (N2, CO2, and air) and different light intensities in a 2-L fermentor. Following sulfuric acid treatment, the true protein increased from 188 to 362 g kg(-1) and the crude fiber decreased from 226 to 66 g kg(-1) after fermentation at 0...
September 25, 2017: World Journal of Microbiology & Biotechnology
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