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At least 19 recordsLinked to original sources
PubMed2003

[A study on absorption and utilization of calcium, iron and zinc in mineral-fortified and dephytinized soy milk powder consumed by boys aged 12 to 14 years].

OBJECTIVES: In order to understand the absorption and utilization of calcium, iron and zinc in cow milk, soy milk powder and dephytinized soy milk powder in the children and adolescents, and to lay a foundation for the improvement of protein and mineral nutrition in Chinese residents with popularizing consumption of soy milk powder. METHODS: Totally, 57 boys aged 12 to 14 years were selected and divided into three groups, matched by age, hemoglobin concentration, height and weight. The boys were given 220 ml of fortified and dephytinized soy milk, soy milk or cow milk, respectively, containing calcium 270 mg, iron 4 mg and zinc 4 mg, which were labeled with stable isotopes (44)Ca, (58)Fe and (70)Zn in a single serving size, and their feces were labeled with brilliant blue and dysprosium. Feces specimens were collected for all the subjects and absorption rate of calcium, iron and zinc were measured for all the children who took fortified and dephytinized soy milk, soy milk or cow milk, respectively. Calcium in feces was measured with heat ionized mass spectrometry, and recovery of (58)Fe and (70)Zn in feces and content of dysprosium were measured with induction coupling iso-ionic mass spectrometry, and then absorption rates of iron and zinc were calculated and adjusted by the recovery rate of dysprosium. RESULTS: Iron absorption rate was (6.7 +/- 3.8)% in soy milk powder group, (15.5 +/- 9.2)% in the cow milk group and (20.6 +/- 7.3)% in dephytinized soy milk powder group, respectively. Calcium absorption rate was (43.5 +/- 10.7)%, (64.2 +/- 11.4)%, and (50.9 +/- 6.6)% in the three groups, respectively. Absorption rate of zinc was (11.3 +/- 6.5)%, (31.2 +/- 10.4)% and (20.1 +/- 7.4)%, respectively. Significant increase in absorption of calcium, iron and zinc was observed in the groups with fortified and dephytinized soy milk powder, as compared with those consuming nondephytinized soy milk powder. Absorption rate of calcium and zinc was significantly higher in the group with cow milk than that in the group with dephytinized and fortified soy milk powder, and iron bioavailability was lower in the group with cow milk than that with dephytinized soy milk powder, with no significant difference. Absorption rates of calcium, iron and zinc were higher in children of China due to their long term adaptation to dietary intake of lower mineral and protein, and higher fiber. CONCLUSIONS: Bioavailability of calcium, iron and zinc in soy milk powder could be increased by dephytinized treatment for it.

Absorption↗
PubMed1998

Effects of soy milk and bifidobacterium fermented soy milk on lipid metabolism in aged ovariectomized rats.

The effects of soy milk and fermented soy milk on lipid metabolism were studied in aged ovariectomized rats. Twenty 8-mo-old Wistar rats were randomly assigned to four treatment groups: sham-operated + control diet (sham-C); ovariectomized (OVX) + control diet (OVX-C); OVX + soy milk diet (OVX-SM); and OVX + fermented soy milk diet (OVX-FSM). The rats were fed on these diets for 6 weeks. Ovariectomy induced an increase in the plasma cholesterol level by 40%. The plasma total cholesterol level of the OVX-FSM rats was decreased by 20% compared to that of the OVX-C rats. The plasma total cholesterol level of the OVX-SM group was not significantly different from that of the OVX-C and sham-C rats. The plasma triglyceride level of the OVX-FSM rats was lower than that of the sham-C rats. The liver cholesterol content in OVX-SM and OVX-FSM rats was lower than that of the OVX-C rats. The liver triglyceride contents of the sham-C, OVX-SM, and OVX-FSM groups were lower than that of the OVX-C group. Fecal steroid excretion did not differ among the groups. Ovariectomy decreased the uterus weight. The OVX-SM and OVX-FSM groups had the same uterus weights as those of the OVX-C group. Thus, the diet including fermented soy milk prevented the cholesterol elevation induced in rats by ovarian hormone deficiency.

Aging↗
PubMed2002

Antitumor activity of milk kefir and soy milk kefir in tumor-bearing mice.

The effects of oral administration of milk and soy milk kefirs on tumor growth in tumor-bearing mice and the mucosal immunoglobulin A response in mice were studied. Oral administration of milk and soy milk kefirs to mice inoculated with sarcoma 180 tumor cells resulted in 64.8% and 70.9% inhibition of tumor growth, respectively, compared with controls. In addition, oral administration of the two kefir types induced apoptotic tumor cell lysis. Total immunoglobulin A levels for tissue extracts from the wall of the small intestine were also significantly higher for mice fed a milk kefir or a soy milk kefir regimen for 30 days. These results suggest that milk and soy milk kefirs may be considered among the more promising food components in terms of cancer prevention and enhancement of mucosal resistance to gastrointestinal infection.

Animals↗
PubMed2000

Effect of soy milk and bifidobacterium-fermented soy milk on plasma and liver lipids in ovariectomized Syrian hamsters.

The effects of soy milk and fermented soy milk on lipid metabolism were studied in ovariectomized Syrian hamsters. Five mo-old Syrian hamsters were randomly assigned to four treatment groups: ovariectomized (OVX)+control diet (OVX-C); OVX+soy milk diet (OVX-SM); OVX+fermented soy milk diet (OVX-FSM); and sham-operated+control diet (Sham-C). The hamsters were fed on these diets for 4 wk. The atherogenic index value of the OVX-FSM group was lower than that of the OVX-C group. The plasma triglyceride level of the OVX-FSM group was significantly lower than that of the OVX-C group. The liver total cholesterol contents in the OVX-SM and OVX-FSM groups were significantly lower than that in the OVX-C group. Thus, these results demonstrate that bifidobacterium-fermented soy milk had a hypolipidemic effect in ovariectomized hamsters.

Animals↗
PubMed1988

Parental counseling compared with elimination of cow's milk or soy milk protein for the treatment of infant colic syndrome: a randomized trial.

Treating the infant colic syndrome by counseling the parents concerning more effective responses to the infant crying is compared to the elimination of soy or cow's milk protein from the infant's diet in a randomized clinical trial. Because symptoms of vomiting and diarrhea are not part of the infant colic syndrome, infants with these gastrointestinal symptoms were excluded from the study. Dietary changes were accomplished by either feeding the infants a hydrolyzed casein formula or by requiring mothers to eliminate milk from their diets. In phase 1 of the study, the group receiving counseling (n = 10) had a decrease in crying from 3.21 +/- 1.10 h/d to 1.08 +/- 0.70 h/d (P = .001). The crying in the group that received dietary changes (n = 10) decreased from 3.19 +/- 0.69 h/d to 2.03 +/- 1.07 h/d (P = .01), a level still greater than twice normal. The decrease in those receiving counseling was faster and greater than that of those given dietary changes (P less than .02). In the second phase of the study, group 2 infants were reexposed to cow's milk or soy protein and the parents received counseling. In this phase, counseling again decreased crying significantly from 2.09 +/- 1.07 h/d to 1.19 +/- 0.60 h/d (P = .05). No infant in the study who improved with changes in his or her diet had a significant increase in crying, with reexposure to soy or cow's milk protein.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed2003

Stability of isoflavones in soy milk stored at elevated and ambient temperatures.

Soy isoflavones are widely recognized for their potential health benefits. The increased use of traditional and new food products calls for the assessment of their stability during processing and storage. The present study examines the stability of genistein and daidzein derivatives in soy milk. Soy milk was stored at ambient and elevated temperatures, and the change in isoflavone concentration was monitored with time. Genistin loss in time showed typical first-order kinetics, with rate constants ranging from 0.437-3.871 to 61-109 days(-1) in the temperature ranges of 15-37 and 70-90 degrees C, respectively. The temperature dependence of genistin loss followed the Arrhenius relation with activation energies of 7.2 kcal/mol at ambient temperatures and 17.6 kcal/mol at elevated temperatures. At early stages of soy milk storage at 80 and 90 degrees C, the 6' '-O-acetyldaidzin concentration increased, followed by a slow decrease. The results obtained in this study can serve as a basis for estimating the shelf life of soy milk as related to its genistin content.

Beverages↗
PubMed1996

Specific binding of allergenic soybean protein Gly m Bd 30K with alpha'- and alpha-subunits of conglycinin in soy milk.

When defatted soy milk was ultracentrifuged, 34kDa allergenic soyabean protein Gly m Bd 30 K was more abundant in the precipitate than in the supernatant by an SDS-PAGE analysis. The addition of more than 10 mM of 2-mercaptoethanol (2-ME) to the soy milk resulted not only in further removal of the 34kDa allergenic protein to the precipitate, but also in better recovery of conglycinin in the supernatant. After a two-dimensional SDS-PAGE analysis (the first dimension, minus 2-ME; the second, plus 2-ME) of the precipitates, superimposition between the CBB-stained gel and the eletroblotted membrane stained with a monoclonal antibody specific to Gly m Bd 30 K indicated that part of Gly m Bd 30 K was preferentially bound to the alpha'- and alpha-subunits of conglycinin, and that part of them had formed the dimer through a disulfide bond.

Allergens↗
PubMed2005

Effect of fermented soy milk on the intestinal bacterial ecosystem.

AIM: To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples. METHODS: A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms. RESULTS: In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P<0.05) as well as the ratios of Bifidobacterium spp. and Lactobacillus spp. to Clostridium perfringens (P<0.05). The population of coliform organisms decreased (P<0.05) when subjects were in the period of fermented soy milk consumption. CONCLUSION: Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.

Adult↗
PubMed2004

Changes of astringent sensation of soy milk during tofu curd formation.

The effect of isoflavone on soy milk and tofu astringency was investigated, and no consistency was found between an undesirable astringent taste and isoflavone contents. Isoflavone-enriched extract (approximately 39% isoflavones) showed no astringency. Soybean foods having high amounts of isoflavones showed less astringency. About 80% of isoflavones exist freely in both soy milk and tofu, but 55% of phytates (which play an important role in the formation of the tofu curd network) exist freely in the soy milk, and 6-13%, on the basis of coagulation, existed freely in the tofu curds. A 1% potassium phytate solution at pH 7 showed the very same astringency as soy milk; however, calcium phytate at the same concentration and pH showed no undesirable sensation. Thus, it is assumed that the astringent characteristics caused by phytic ions in soy milk are lost upon conversion of phytic ions to their insoluble salt forms during soy milk coagulation.

Food Handling↗
PubMed2003

[Effect of long term supplementation of mineral-fortified dephytinized soy milk powder on biomarkers of bone turnover in boys aged 12 to 14 years].

OBJECTIVES: In order to understand the effect of long term consumption of mineral-fortified dephytinized soy milk powder on skeletal health in children, biological effects of mineral-fortified dephytinized soy milk powder, dephytinized mineral-unfortified soy milk powder and fresh mineral-fortified cow milk were compared. METHODS: Totally, 90 boys aged 12 to 14 years were involved in the study and were given daily with mineral-fortified dephytinized soy milk powder, dephytinized soy milk powder and fresh fortified cow milk, respectively, for two months. The blood samples were collected from all the subjects for measuring activity of serum bone specific alkaline phosphatase and serum level of oesteocalcin, and the urine samples were collected for determining urine C-terminal telopeptides of type I collagen (CTx). RESULTS: After two-month intervention, serum level of oesteocalcin increased significantly in the all groups, (16.42 +/- 11.25) micro g/L for the group with fortified soy milk powder, (18.86 +/- 11.57) microg/L for the group with unfortified soy milk powder and (13.81 +/- 10.06) microg/L for the group with fortified cow milk, respectively. The activity of bone specific alkaline phosphatase significantly decreased in the all groups, by (0.28 +/- 0.40) micromol x s(-1) x L(-1) for the group with fortified soy milk powder, (0.26 +/- 0.35) micromol x s(-1) x L(-1) for the group with unfortified soy milk powder, and (0.17 +/- 0.28) micromol x s(-1) x L(-1) for the group with fortified cow milk, respectively. As well as, urine level of CTx decreased significantly, by (349.1 +/- 380.3) mg/L for the group with fortified soy milk powder, (260.4 +/- 412.4) mg/L for the group with unfortified soy milk powder, and (354.4 +/- 404.7) mg/L for the group with fortified cow milk, respectively. CONCLUSIONS: Long term consumption of mineral-fortified and dephytinized soy milk powder could improve bone mass retention and calcium nutrition status efficiently in children.

Adolescent↗
PubMed2002

Effect of soy milk on warfarin efficacy.

OBJECTIVE: To describe the effect of soy milk on the international normalized ratio (INR) in a patient treated with warfarin. CASE SUMMARY: A 70-year-old white man who was stable on warfarin therapy developed subtherapeutic INR values after ingesting soy protein in the form of soy milk. The subtherapeutic INR values could not be explained by factors known to reduce the INR such as noncompliance, new medications, other alternative therapies, increased physical activity, changes in medication storage, or increased consumption of vitamin K. INR values returned to therapeutic concentrations within 2 weeks after discontinuation of the soy milk. Repeated coagulation test results during the next 2 months remained within the normal range. DISCUSSION: Impaired warfarin metabolism may be ascribed to various pharmacodynamic and pathologic factors. Subtherapeutic INR values may also be the result of concomitant administration of metabolic inducers resulting in drug-drug, drug-herb, or drug-food interactions. An objective causality assessment in this case revealed that INR decline in a warfarin-treated patient as a result of soy milk ingestion was in the range of possible to probable. Speculative mechanisms of soy milk-induced INR decline such as changes in warfarin absorption or metabolism resulting from alterations in the P-glycoprotein efflux system or organic anion-transporting polypeptides are discussed. CONCLUSIONS: The temporal relationship between the start of soy milk and subtherapeutic INR values in 1 patient suggests that soy milk may have possibly or probably caused a decline in INR. Soy protein food-drug interactions with warfarin may be more common than the literature suggests, and further studies are needed to determine the exact mechanism. Healthcare professionals should be alerted to the potential implications of this food-drug interaction.

Aged↗
PubMed2004

Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia.

OBJECTIVE: This study assessed whether the consumption of soy milk could add significantly to the lipid profile and lipid peroxidation in comparison with non-fat milk. METHODS: A double-blind, randomized, crossover study was conducted on 60 outpatients with primary hypercholesterolemia following a lipid-lowering diet for at least 6 wk. Lipid profile was obtained at baseline and at 6 and 12 wk, with the patients randomly assigned to receive initially 1 L/d of soy milk or non-fat cow milk for 6 wk. Lipid peroxidation was estimated by plasma thiobarbituric reactive substances. Apolipoprotein E genotypes were examined by polymerase chain reaction restriction fragment length polymorphism. RESULTS: The soy milk diet was associated with low-density lipoprotein cholesterol reduction (baseline = 157 +/- 5 mg/dL; soy milk = 148 +/- 4 mg/dL; non-fat cow milk = 158 +/- 4 mg/dL; P < 0.05, soy milk versus other treatments) and with high-density lipoprotein cholesterol increase (baseline = 58 +/- 2 mg/dL; soy milk = 62 +/- 2 mg/dL; non-fat cow milk = 57 +/- 2 mg/dL; P < 0.05, soy milk versus other treatments). In addition, plasma thiobarbituric reactive substances were reduced by the soy milk diet (baseline = 1.82 +/- 0.12 nM/L; soy milk = 1.49 +/- 0.09 nM/L; non-fat cow milk = 1.91 +/- 0.11 nM/mL; P < 0.05, soy milk versus non-fat cow milk). Changes in lipid profile were not influenced by APOE genotypes. CONCLUSIONS: These results indicate that soy milk as part of a lipid-lowering diet has beneficial effects in improving lipid profile and reducing lipid peroxidation.

Adult↗
PubMed2004

Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu.

The amount of coagulant added to soy milk is a critical factor for tofu-making; particularly it affects the textural properties of tofu. Earlier research indicated that the critical point of coagulant concentration (CPCC) is a characteristic parameter of soy milk and could be used as an effective indicator of optimal coagulant concentration (OCC) for making filled tofu. The objective of this study was to investigate the possible correlations between CPCC and the characteristics of soy milk made from various soybean samples and the effect of soy milk cooking and dilution conditions on CPCC. CPCC was determined by a titration method. Calcium chloride and magnesium chloride were used as coagulants. Soy milk characteristics including solid, protein, phytate, pH, titratable acidity, mineral content, and 11S/7S protein and these characteristics as affected by heating rate, heating time, and sequence of dilution and heating were studied. The results showed that the CPCC was significantly (p < 0.05) positively correlated with phytate content (grams per gram of protein), pH, and 7S protein content but negatively correlated with protein content, 11S protein content, 11S/7S ratio, titratable acidity, and original calcium content. Within the same soybean material, more proteins required more coagulant, but higher protein concentration during cooking resulted in less coagulant required by each gram of protein during coagulation. The CPCC decreased with increasing soy milk heating time or decreasing heating rate. The sequence of heating and diluting for preparing soy milk also had an effect on CPCC.

Calcium Chloride↗
PubMed2000

Properties of tofus and soy milks prepared from soybeans having different subunits of glycinin.

The contribution of soybean protein to the physical properties of tofu, a product manufactured by curdling soy milk with coagulants such as calcium or magnesium chloride, was studied by comparing the properties of soy milk prepared from soybeans with different subunits (I, IIa, and IIb) of glycinin with amino acid residues deleted. The breaking stress value of the tofu curds prepared from soybeans having group I was higher than those without group I. The soy milks having group I contained more protein particles and showed more sensitivity to calcium and magnesium ions than those without group I. The amounts of glycinin and protein particles were higher in the soy milks having group I than those in the soy milks without group I. To elucidate the influence of each group on the breaking stress, the glycinin content was adjusted to an identical level in soy milks having each group. Among the tofu curds from three groups, their order of hardness according to their breaking stress was IIa, IIb, and I. The order of particle content among these soy milks was also IIa, IIb, and I. Therefore, the results suggested that the breaking stress value of the tofu curd is dependent upon the number of protein particles in the soy milk and that the number of the particles is determined by the proportion and structure of glycinin in the soybean.

Calcium Chloride↗
PubMed2005

Effects of fermented soy milk on the liver lipids under oxidative stress.

AIM: To investigate the effects of fermented soy milk powder on the antioxidative status and lipid metabolism in the livers of CCl4-injected rats. METHODS: Forty-five healthy male Sprague-Dawley rats were randomly assigned to five groups according to five different diets: control (AIN-76), AIN-76+high-dose fermented soy milk powder, AIN-76+low-dose fermented soy milk powder, AIN-76+high-dose milk yogurt powder and AIN-76+low-dose milk yogurt powder. The experiment lasted for 8 wk. After 4 wk, all the rats received intraperitoneal administration of CCl(4)(0.2 mL/100 g body weight) every week. Total cholesterol (TC), triglyceride (TG), TBARS, ALP, and antioxidative enzymes in the liver were evaluated. RESULTS: There was also no significant difference in TBARS and antioxidative enzymes in the liver. TC and TG in the groups fed with fermented soy milk powder were generally lower than those fed with casein powder. CONCLUSION: Consumption of fermented soy milk was positive in lowering total cholesterol and TG accumulation in the liver under CCl(4)-induced oxidative stress.

Alkaline Phosphatase↗
PubMed2001

Development and sensory evaluation of soy milk based yoghurt.

Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9 degrees Brix was homogenised under pressure (17 MPa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. The yoghurts were evaluated in terms of sensory quality, pH, titrable acidity, phytic acid and oligosaccharides: A yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. Lactobacillus bulgaricus and Streptococcus thermophilus did not produce phytases and alpha-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process.

Carbohydrates↗