Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women.

Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study's objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre-post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects' health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.

Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic.

The present study aimed to investigate, in in vitro assays, the antilipogenic and antiinflammatory potential as well as the antioxidant capacity of biotransformed soymilk by tannase and ß-glycosidase enzymes. The results showed a significant enhancement of the antioxidant capacity, especially by biotransformed soymilk with free tannase (SFT), corresponding to an increase of 2.3 and 1.25 times by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays, respectively. The lipid accumulation reduction by 3T3-L1 adipocytes assay was not significant. However, the antiinflammatory responses were expressive. In lipopolysaccharide-stimulated RAW 264.7 macrophages, SFT reduced around 37 times TNF-α expression at the highest tested concentration of the sample. Other inflammatory parameters, as IL-6 and nitric oxide, were no longer detected when the cells were treated with SFT and soymilk with immobilized enzymes, respectively. The biotransformed soy extracts with tannase have great potential to act as a nutraceutical, protecting the cells against oxidative damage and helping maintain health under inflammatory stress. PRACTICAL APPLICATIONS: Soy isoflavones have been associated with several beneficial effects on human health, including inhibition capacity of lipid accumulation in adipocytes, antiinflammatory properties, and antioxidant potential. However, the isoflavones bioavailability differs among their chemical forms, and studies have shown that the higher health benefits are conferred by aglycones and their metabolites, such as equol, compared to the other forms. For this reason, the enrichment of isoflavone aglycones and metabolites in soy-based products has attracted growing attention. The present study was focused on developing a bioprocess able to produce a rich extract with soy isoflavones metabolites, with increased bioactive potential for application as a functional ingredient or a nutraceutical.

Effect of vegetable by-products on folate production by starter and probiotic microorganisms to develop a bio-enriched fermented soy product / Efeito de subprodutos vegetais na produção de folatos por microrganismos starter e probióticos para o desenvolvimento de um produto de soja fermentado bioenriquecido

However, folate production was strain-dependent and also dependent on the environmental conditions and on the vegetable substrate used. Passion fruit by-product presented the lowest folate concentration and was selected for the following experiments. Thus, the impact of the supplementation of soymilk with passion fruit by-product and/or commercial prebiotic fructooligosaccharides FOS P95 on the folate production by three St. thermophilus strains, as well as four probiotic Lactobacillus strains (LA-5, LGG, PCC, and RC-14) were evaluated. St. thermophilus ST-M6 and TH-4 produced the highest amounts of folate in all fermented soymilks. The concentration of the vitamin was also high when these strains grew in co-culture with LA-5 and LGG. Soymilk supplemented with both passion fruit by-product and FOS together presented the highest concentration of folate when fermented by the co-culture TH-4+LGG. This co-culture was selected to produce four fermented soy products (FSP). All FSP were bio-enriched with folate produced by the co-culture and the probiotic strain LGG remained always above 8 log CFU/mL until the end of the storage period (28 days at 4ºC). In contrast, the concentration of the vitamin was stable until day 14 then a slight decrease was observed at the end of the storage period. The FSP supplemented with both passion fruit by-product and FOS together may contribute with around 14% of the recommended daily intake for folate if consumed until day 14 of storage. During the in vitro simulated gastrointestinal conditions, the folate content of the digested FSP increased from 1.3 to 3.6-fold, especially at the small and large intestinal in vitro phases and the strain LGG was recovered. In contrast, St. thermophilus TH-4 was not recovered during the assay. Finally, the prebiotic potential of the bioactive compounds present in the fruit by-products was characterized. Fruit by-product water extracts (FWE) containing soluble fibres from fruit by-products were obtained through a hot-water extraction and were associated to phenolic compounds and showed antioxidant activity. The FWE (especially, orange and mango water extracts) presented an anti-inflammatory potential by decreasing the nitric oxide concentration produced in vitro by macrophages stimulated with lipopolisaccharides (LPS) from Salmonella Thyphymurium. The FWE (especially from mango) were able to stimulate the growth of the strains TH-4 and LGG, as well the folate production by these microorganisms when tested individually and in co-culture. The FWE also increased the adhesion of TH-4 and LGG to Caco-2 cells in an in vitro model. These results suggest a prebiotic potential of the fruit by-products evaluated and their potential towards increased folate production by the selected microorganisms. Therefore, the bio-enrichment of fermented soy products with folate produced by beneficial microorganisms is an alternative for the development of functional foods with high folate content. Additionally, fermentable bioactive compounds with functional and/or biological activity, such as soluble fibres associated to phenolic compounds with antioxidant activity, present in the fruit by-products, may act as potential prebiotic ingredients. These bioactive molecules may represent a potential natural alternative to synthetic drugs for the treatment of inflammatory processes

O objetivo deste trabalho foi avaliar o efeito de subprodutos vegetais, incluindo subprodutos do processamento de fruta (maracujá, laranja, acerola e manga) e de soja (okara) na produção de folatos de novo por microrganismos strater e probióticos para bioenriquecer um produto de soja fermentado. Na primeira etapa deste trabalho, o impacto da farinha de amaranto na produção de folatos pelos microrganismos também foi avaliado. Neste sentido, primeiramente, verificou-se o efeito desses subprodutos vegetais e da farinha de amaranto na capacidade de três cepas starter - Streptococcus thermophilus (ST-M6, TH-4 e TA-40) e 10 cepas probióticas (Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, e B. longum subsp. infantis BB-02) em produzir folato utilizando um caldo MRS modificado. A maior parte dos microrganismos testados foi capaz de produzir folato. Entretanto, a produção foi considerada cepa-dependente e, também, dependente das condições ambientais e do tipo de subproduto vegetal empregado. O subproduto de maracujá apresentou a menor concentração de folato e, por isso, foi selecionado para os testes seguintes. Neste sentido, o impacto da suplementação do leite de soja com subproduto de maracujá e/ou com o prebiótico comercial fruto-oligosacarídeo FOS P95 na produção de folato pelas três cepas de St. thermophilus, bem como quarto cepas probióticas do gênero Lactobacillus (LA-5, LGG, PCC e RC-14), também foi avaliado. Em cultura pura, as cepas de St. thermophilus ST-M6 e TH-4 produziram grande quantidade de folato nas formulações de extrato de soja fermentados. A concentração da vitamina foi maior quando tais cepas se desenvolveram em co-cultura com LA-5 e LGG. Observou-se que o extrato de soja suplementado concomitantemente com subproduto de maracujá e FOS apresentou a maior quantidade de folato quando fermentado pela co-cultura TH-4+LGG. Esta co-cultura, portanto, foi selecionada para desenvolver os produtos fermentados de soja (PFS). Todas as formulações foram bioenriquecidas e a cepa LGG manteve-se viável por todo o período de armazenamento (28 dias a 4ºC). Entretanto, a concentração da vitamina manteve-se estável apenas até o dia 14, observando-se uma diminuição da quantidade de folato ao final do período de armazenamento. Constatou-se que o produto fermentado de soja suplementado concomitantemente com subproduto de maracujá e FOS pode contribuir com cerca de 14% da ingestão diária recomendada para folato se consumido até o dia 14 do armazenamento. Além disso, durante a simulação gastrointestinal in vitro, observou-se que a digestão aumentou de 1,3 a 3,6 vezes a concentração da vitamina incrementando, consideravelmente, a bioacessibilidade do folato, principalmente nas porções simuladas do intestino delgado e grosso do intestino e a cepa LGG foi recuperada. Entretanto, a cepa St. thermophilus TH-4 não foi recuperada durante o ensaio. Por fim, o potencial prebiótico de componentes bioativos presentes nos subprodutos de fruta foi caracterizado. Uma extração Hot Water foi conduzida, a fim de obter extratos aquosos de subprodutos de fruta ricos em fibras solúveis associadas a compostos fenólicos com atividade antioxidante. Observou-se, ainda, que tais extratos aquosos de subprodutos de fruta (laranja e manga) apresentaram potencial anti-inflamatório constatado pela diminuição da concentração de óxido nítrico produzido por macrófagos estimulados com lipopolissacarideo (LPS) de Salmonella Typhymurium in vitro. Além disso, os extratos aquosos de subprodutos de fruta (principalmente o extrato aquoso de subproduto de manga) foram capazes de estimular a multiplicação das cepas TH-4 e LGG, bem como a produção de folatos por estes microrganismos quando avaliados individualmente e em co-cultura. Adicionalmente, esses extratos aquosos de subprodutos de fruta aumentaram a adesao do TH-4 e do LGG a células Caco-2 em modelo in vitro. Neste sentido, os resultados sugerem um potencial prebiótico dos subprodutos de fruta testados, de modo a estimular, não somente o desenvolvimento dos microrganismos avaliados mas, principalmente, o potencial destes em produzir folatos na presença dos substratos vegetais testados. O bioenriquecimento dos produtos fermentados de soja com folatos produzidos por microrganismos benéficos emerge como alternativa de alimento potencialmente funcional com alto teor de folato. Adicionalmente, compostos bioativos fermentescíveis e com atividade biológica como, por exemplo, as fibras solúveis associadas a compostos fenólicos com atividade antioxidante, presentes nos subprodutos de fruta testados podem constituir potenciais ingredientes prebióticos, além de representarem uma possível alternativa natural para o tratamento de processos inflamatórios

Kidney Function Improvement by Soy Milk Containing Lactobacillus plantarum A7 in Type 2 Diabetic Patients With Nephropathy: a Double-Blinded Randomized Controlled Trial.

INTRODUCTION: Even with the ultimate medical management, more than one-third of diabetic patients develop diabetic nephropathy. To our knowledge, there is no study that has examined the effect of probiotic soy milk on kidney function in type 2 diabetic patients with nephropathy. This clinical trial aimed to assess the effects of consumption of probiotic soy milk, compared with conventional soy milk, on kidney-related indexes in patients with diabetic nephropathy. MATERIALS AND METHODS: In a randomized double-blinded placebo-controlled trial, 44 patients were randomly assigned to receive 200 mL/d of either soy milk containing Lactobacillus plantarum A7 or conventional soy milk for 8 weeks. Primary endpoints included urinary albumin excretion, estimated glomerular filtration rate, interlukin-18, serum sialic acid, and serum creatinine. Fasting blood samples and morning fasting spot urine samples were collected at the beginning and after 8 weeks for evaluation of biochemical parameters. RESULTS: Forty patients completed the study. Administration of probiotic soymilk resulted in a significant reduction in albuminuria (P = .03), serum creatinine (P < .001), serum interleukin-18 (P = .002), and serum sialic acid (P = .001) compared with conventional soy milk. Probiotic soymilk supplementation also led to a significant improvement in estimated glomerular filtration rate (15.9 ± 10.8 mL/min versus 3.2 ± 8.4 mL/min, P < .001) compared with the control group. CONCLUSIONS: Probiotic soy milk was safe and well-tolerated by patients with diabetic nephropathy for 8 weeks. Probiotic soy milk also improved indexes of kidney function in type 2 diabetic patients with nephropathy.

Prepubertal subchronic exposure to soy milk and glyphosate leads to endocrine disruption.

Lactose intolerance is characterized by low or inexistent levels of lactase, and the main treatment consists of dietary changes, especially replacing dairy milk by soy milk. Soy contains phytoestrogens, substances with known estrogenic activity, besides, glyphosate-based herbicides are extensively used in soy crops, being frequently a residue in soy beans, bringing to a concern regarding the consumption of soy-based products, especially for children in breastfeeding period with lactose intolerance. This study evaluated the pubertal toxicity of a soy milk rich feeding (supplemented or not with glyphosate, doses of 50 and 100 mg/kg) during prepubertal period in male rats. Endocrine disruption was observed through decrease in testosterone levels, decrease in Sertoli cell number and increase in the percentage of degenerated Sertoli and Leydig cells in animals receiving soy milk supplemented with glyphosate (both doses) and in animals treated only with soy milk. Animals treated with soy milk with glyphosate (both doses) showed decrease spermatids number and increase of epididymal tail mass compared to control, and decrease in the diameter of seminiferous tubules compared to soy milk control group. Animals receiving soy milk supplemented with 100 mg/kg glyphosate showed decrease in round spermatids and increase in abnormal sperm morphology, compared to control.

Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study.

OBJECTIVE: This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. MATERIALS AND METHODS: Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF). RESULTS: The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p < 0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by µXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real.

Latifolicinin A from a Fermented Soymilk Product and the Structure-Activity Relationship of Synthetic Analogues as Inhibitors of Breast Cancer Cell Growth.

The functional components in soymilk may vary depending upon the fermentation process. A fermented soymilk product (FSP) obtained by incubation with the microorganisms of intestinal microflora was found to reduce the risk of breast cancer. Guided by the inhibitory activities against breast cancer cells, two cytotoxic compounds, daidzein and (S)-latifolicinin A, were isolated from the FSP by repetitive extraction and chromatography. Latifolicinin A is the n-butyl ester of ß-(4-hydroxyphenyl)lactic acid (HPLA). A series of the ester and amide derivatives of (S)-HPLA and L-tyrosine were synthesized for evaluation of their cytotoxic activities. In comparison, (S)-HPLA derivatives exhibited equal or superior inhibitory activities to their L-tyrosine counterparts, and (S)-HPLA amides showed better cytotoxic activities than their corresponding esters. In particular, (S)-HPLA farnesyl amide was active to triple-negative MDA-MB-231 breast cancer cells (IC50 = 27 µM) and 10-fold less toxic to Detroit-551 normal cells.

Bactericidal activity of soymilk fermentation broth by in vitro and animal models.

Soybean fermentation broth (SFB) exhibits potent antibacterial activity against different species of bacteria in in vitro assays and animal models. Four isoflavone compounds-daidzin, genistin, genistein, and daidzein-of SFB were analyzed and quantified by high-performance liquid chromatography. In the in vitro test, daidzin and daidzein had more potent antibacterial activity than genistin. The minimum inhibition concentration values for these bacteria of SFB ranged from 1.25% to 5%, and the minimum bactericidal concentration values of strains ranged from 2.5% to 10%, depending on the species or strain. Vancomycin-resistant Entercoccus faecalis (VRE) strains were also tested for susceptibility to SFB in two species of animal model: the Sprague-Dawley rat and the BALB/c mouse. SFB-fed Sprague-Dawley rats showed excellent elimination efficiency against VRE, close to 99% compared with the phosphate-buffered saline-fed control group. In the BALB/c mouse model, SFB antibacterial activity was 65-80% against VRE compared with the control. In conclusion, SFB contains natural antibacterial substances such as daidzin, genistin, and daidzein that inhibit bacterial growth.

Effect of bioactive compounds in lactobacilli-fermented soy skim milk on femoral bone microstructure of aging mice.

BACKGROUND: Soy skim milks fermented with lactobacilli contain various phytochemicals such as isoflavones and peptides. We used lactobacilli-fermented soy skim milk as a nutritional supplement for 6 weeks to investigate its anti-osteoporosis effect in 13-month-old female BALB/c aging mice. Freeze-dried powder of soy skim milk fermented by Lactobacillus paracasei subsp. paracasei NTU 101 (NTU 101F) and L. plantarum NTU 102 (NTU 102F) were used in this study. RESULTS: The trabecular bone volumes in mice fed NTU 101F and NTU 102F increased by a factor of 3.48 and 2.16 compared with control values, respectively. The network density and thickness of distal metaphyseal trabecular bone in mice fed with NTU 101F and NTU 102F milks were significantly denser than that of control mice; moreover, the NTU 101F group had the largest resting area ratio and smallest resorbing area compared with other groups. The beneficial effect may due to isoflavones as well as higher amounts of polysaccharide and peptide in NTU 101F milk. CONCLUSION: The results suggest that dietary supplement with fermented soy skim milk can attenuate aging-induced bone loss in BALB/c mice and possibly lower the risk of osteopenia or osteoporosis in aging.

Urinary (1)H-NMR metabonomics study on intervention effects of soya milk in Africans.

Metabonomics is an important tool in understanding the toxicological or therapeutic effects of interventions by analysing metabolic profiles and interpreting complex multi-dimensional spectroscopic/spectrometric data using multivariate data analysis. The objectives of this study were to evaluate the metabolic changes following a short-term 5 day soya milk intervention, and to investigate factors that influence soy-phytoestrogen metabolism focused on Africans based in either UK or Nigeria. (1)H-NMR metabonomics was applied to analyse urine samples collected at four phases I-IV (pre, days 3 and 5, and post) of the soy-intervention from African volunteers (n = 40 in total). Individual proton NMR spectra were visually and statistically assessed using multivariate analyses (MVA): principal component analysis (PCA) and (orthogonal-) partial-least square-discriminant analysis ((O-) PLS-DA). In addition, 22 endogenous metabolites were quantified using a Chenomx NMR suite. The results showed the levels of analysed endogenous metabolites (creatinine adjusted) present ranged from 4 µM to 12 mM with large inter-subject variances in acetate, acetone, lactate and trimethylamine. The MVA results showed high inter-individuality and sampling variances based on PCA score plots, and demonstrated soy metabolism to be significantly influenced by location and gender by both PLS-DA and O-PLS-DA.

Antiosteoporotic effects of Lactobacillus -fermented soy skim milk on bone mineral density and the microstructure of femoral bone in ovariectomized mice.

Osteoporosis is a major skeletal disease associated with loss of estrogen in postmenopausal women. In this study, Lactobacillus paracasei subsp. paracasei NTU 101 (NTU 101F) and Lactobacillus plantarum NTU 102 (NTU 102F) were used as starters to ferment soy skim milk. This was then used as a nutritional supplement for 8 weeks to ovariectomized (OVX) mice. This study reveals that soy skim milk fermented with lactobacilli can increase the contents of aglycone isoflavones, soluble calcium, and vitamin D(3). The trabecular bone volumes and trabecular number of the distal femur in mice fed NTU 101F increased by a factor of 1.48 and 1.74 compared with the OVX group. The bone network density and thickness of the distal metaphyseal trabecular in mice fed NTU 101F and Fosamax was significantly greater than that of OVX mice. These results suggest that fermented soy skim milk can attenuate bone loss in OVX mice and lower the risk of osteoporosis.

Consumption of soymilk lowers atherogenic lipid fraction in healthy individuals.

The effect of soy-based products on lipid profile has not been well established. Whereas some investigators have reported that soy is hypocholesterolemic, others could only demonstrate this in hypercholesterolemic subjects, while a few have not found any marked association between soy and cholesterol levels. This study was therefore aimed at investigating the effect of soymilk on lipid and lipoprotein profile of normocholesterolemic, apparently healthy Nigerian Africans. Five hundred milliliters of soymilk preparation was consumed daily by 42 apparently healthy young to middle-aged subjects for a period of 21 days. Forty-two other volunteers with similar characteristics, who did not drink the soymilk over this time frame, were randomly selected as controls. Plasma total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-C), and triglyceride (TG) concentrations were determined twice by standard spectrophotometric methods (at the initial visit and after 3 weeks). Low-density lipoprotein-cholesterol (LDL-C) was calculated from the TC, TG, and HDL-C concentrations. After 21 days, regulated soymilk consumption significantly reduced mean plasma TC by 11% and LDL-C by 25% (P < .001 and P < .001, respectively) and increased mean plasma HDL-C by 20% (P < .05) in the test population. Plasma TG was not significantly altered. In control subjects, no significant differences were observed in mean TC, LDL-C, HDL-C, and TG. Daily consumption of soymilk significantly decreased atherogenic plasma cholesterol concentration. This suggests that soy drink could be an important non-pharmacological cholesterol-reducing agent.

Soymilk supplementation does not alter plasma markers of inflammation and oxidative stress in postmenopausal women.

Aging is associated with increasing levels of systemic inflammation and oxidative stress, both of which contribute to the progression of cardiovascular disease. Attenuation of such processes via dietary intervention has significant public health implications. Soyfoods, as a source of high-quality protein and isoflavones, may improve such indices, although such effects in healthy aging women are not well delineated. The purpose of this study was to test the hypothesis that 4 weeks of daily soymilk consumption would improve systemic markers of inflammation and oxidative stress in postmenopausal women when compared with a dairy control. In September 2009, a single-blind, randomized, controlled trial was conducted on 31 postmenopausal women at Baylor University, Waco, Tex. Subjects were randomly assigned to consume 3 servings of vanilla soy (n = 16) or reduced fat dairy (n = 15) milk per day for 4 weeks. Plasma markers of inflammation (tumor necrosis factor alpha [TNF-alpha], interleukin [IL]-1beta, IL-6) and oxidative stress (superoxide dismutase [SOD], glutathione peroxidase [GPx], cyclooxygenase-2 [COX-2]) were obtained before and after supplementation. No significant differences were observed for any of the plasma inflammatory (TNF-alpha, P = .08; IL-1beta, P = .14; IL-6, P = .26) or oxidative stress (SOD, P = .68; GPx, P = .58; COX-2, P = .99) variables by dietary treatment group. Despite good dietary compliance, our study failed to show a significant effect of soymilk consumption on markers of inflammation and oxidative stress in this postmenopausal female population. Potential reasons for this nonsignificant finding are discussed, and future research directions are presented.

Differential effect of pure isoflavones and soymilk on estrogen receptor activity in mice.

BACKGROUND: Because of the complexity of estrogen receptor (ER) physiological activity, the interaction of pure isoflavones or soy-based diets on ER needs to be clearly demonstrated. OBJECTIVES: To investigate the effects of the administration of isoflavones as a pure compound or as a component of diet on the ER transcriptional activity in adult mice. METHODS: Effects of acute (6 h) and chronic (21 days) oral administration of soy milk, pure genistein and a mix of genistein and daidzein was studied in living ERE-Luc mice. In this animal model, the synthesis of luciferase is under the state of ER transcriptional activity. Luciferase activity was measured in living mice by daily bioluminescence imaging sessions and in tissue extracts by enzymatic assay. RESULTS: Acute, oral administration of genistein or soymilk caused a significant increase of ER activity in liver. In a 20 day long treatment, soymilk was more potent than genistein in liver and appeared to extend its influence on ER transcriptional activity in other tissues, such as the digestive tract. A mixture of pure genistein and daidzein at the same concentration as in soymilk failed to induce significant changes during acute and chronic studies suggesting an important, uncharacterized role of the soymilk matrix. Consistent with this observation, synergistic effects of the matrix plus isoflavones were observed in MCF-7 cells stably transfected with the ERE-luc construct. CONCLUSIONS: This study underlines the limitations of the analysis of single food components in the evaluation of their effects on estrogen receptor activity and advocates the necessity to use complex organisms for the full comprehension of the effects of compounds altering the endocrine balance.

Effects of soy milk as a dietary complement during the natural aging process / Efecto de la leche de soja como complemento dietario durante el proceso de envejecimiento natural

Introduction: Oxidative stress is one mechanism that could contribute to the acceleration of aging and age-related diseases. On the other hand, because of their antioxidative qualities soybean derived foods could have beneficial effects on the aging process. Objectives: The aim of our work was to study the effects of a diet supplemented with soy milk on certain biological features of aging in rats Methods: Male Wistar rats of 3 to 18 months of age, were assigned to one of two diets: 1) Experimental Group, commercial rat formula and soy milk; 2) Control Group, commercial rat formula and water. Every three months both lipid profile and lipid peroxidation were determined and neuronal cells of hippocampus were counted in control and experimental rats. Results: The soy milk diet significantly improved the plasmatic lipid profile, decreasing serum cholesterol (total as well as LDL) and serum triglycerides, HDL-cholesterol was significatively higher in experimental animals. The LDL/HDL ratio was thus significantly lowered. The soy diet also produced decreased values of lipid peroxidation in brain, liver and kidney. These effects were significant after 6 to 9 months. The experimental animals lost fewer hippocampal neurons than the controls. Finally at 18 months of age, a greater number of surviving animals in experimental group with respect to the control one was observed. Conclusions: 1) soy intake could have beneficial effects as a complement of normal diet, but not as a replacement for animal proteins and 2) these effects are the result of a very long period (almost lifelong) of consumption of this diet (AU)

Introducción: El estrés oxidativo es uno de los mecanismos que contribuye al envejecimiento y al desarrollo de enfermedades crónicas. Por otro lado, los alimentos a base de soja, por a sus cualidades antioxidantes podrían tener un efecto benéfico en este proceso. Objetivos: El propósito de nuestro trabajo fue estudiar el efecto de la suplementación dietaria con leche de soja sobre algunos parámetros biológicos del envejecimiento natural, en ratas. Material y métodos: Se trabajó con ratas Wistar macho, desde los 3 y hasta los 18 meses de edad. Los animales fueron asignadas a dos dietas: 1) grupo experimental: alimento balanceado para ratas y leche de soja, ad libitum; 2) grupo control: alimento balanceado y agua ad libitum. Cada tres meses, en ambos grupos se realizaron las siguientes determinaciones: a) perfil lipídico plasmático; b) lipoperoxidación (MDA) en homogenato de cerebro, hígado y riñón, y c) recuento del número de cuerpos neuronales en el hipocampo. Resultados: La alimentación con leche de soja mejoró notablemente el perfil lipídico: se encontró una disminución significativa de colesterol total, LDL-colesterol, triglicéridos y el índice LDL/HDL. Asimismo, se observó, en hígado, cerebro y riñón, una reducción de la lipoperoxidación, que alcanzó valores significativos entre los 6 y 9 meses de alimentación. Los animales alimentados con leche de soja perdieron menos neuronas en el hipocampo en relación a los controles. Finalmente, se observó un mayor número de animales sobrevivientes, a los 18 meses de edad, en el grupo experimental con respecto al control Conclusiones: La leche de soja podría ejercer efectos benéficos como complemento de la dieta normal, no en reemplazo de las proteínas animales. Estos efectos se observan después de un periodo prolongado de ingesta (casi toda la vida) (AU)

Effects of soy milk as a dietary complement during the natural aging process.

INTRODUCTION: Oxidative stress is one mechanism that could contribute to the acceleration of aging and age-related diseases. On the other hand, because of their antioxidative qualities soybean derived foods could have beneficial effects on the aging process. OBJECTIVES: The aim of our work was to study the effects of a diet supplemented with soy milk on certain biological features of aging in rats. METHODS: Male Wistar rats of 3 to 18 months of age, were assigned to one of two diets: 1) Experimental Group, commercial rat formula and soy milk; 2) Control Group, commercial rat formula and water. Every three months both lipid profile and lipid peroxidation were determined and neuronal cells of hippocampus were counted in control and experimental rats. RESULTS: The soy milk diet significantly improved the plasmatic lipid profile, decreasing serum cholesterol (total as well as LDL) and serum triglycerides, HDL-cholesterol was significatively higher in experimental animals. The LDL/HDL ratio was thus significantly lowered. The soy diet also produced decreased values of lipid peroxidation in brain, liver and kidney. These effects were significant after 6 to 9 months. The experimental animals lost fewer hippocampal neurons than the controls. Finally at 18 months of age, a greater number of surviving animals in experimental group with respect to the control one was observed. CONCLUSIONS: 1) soy intake could have beneficial effects as a complement of normal diet, but not as a replacement for animal proteins and 2) these effects are the result of a very long period (almost lifelong) of consumption of this diet.

Evaluation of the buffering capacity of powdered cow's, goat's and soy milk and non-prescription antacids in the treatment of non-ulcer dyspepsia.

BACKGROUND: Non-ulcer dyspepsia (NUD) is the term most commonly used to describe a heterogeneous and often ill-defined group of dyspepsia patients whose symptoms of upper abdominal pain, discomfort or nausea persist in the absence of identifiable cause. Treatment choice commonly includes over the counter medicines and home remedies, e.g. milk. OBJECTIVE: To determine the relative buffering capacity of goat's, cow's and soy milk, non-prescription antacid drugs and combinations thereof. METHODS: The buffering capacities of 25 ml aliquots of each of the powdered milk products, the antacids alone and the combination of antacid and milk were determined. Statistical analysis was used to determine any significant differences in buffering capacity. RESULTS: When the antacids were examined alone, significant differences in buffering capacity were observed. When powdered milk products were examined alone, cow's milk had a significantly higher buffering capacity than either goat's or soy milk. There was no significant difference between goat's and soy milk. In the combination of cow's milk with each of the antacids, brand A and B had a similar buffering capacity, significantly higher than that observed with brand C. CONCLUSIONS: The combination with best observed buffering capacity was brand A with cow's milk, and the weakest buffering capacity was observed with brand C with soy milk. The results obtained can be attributed to the chemical constituents of the antacids and the milk products.

Soy-based formulas and phyto-oestrogens: a safety profile.

Phyto-oestrogens are non-steroidal plant-derived compounds that possess oestrogenic activity and act as selective oestrogen receptor modulators (SERMs). Among the dietary oestrogens, the isoflavone class enjoy a wide-spread distribution in most of the members of the Leguminosae family, including such prominent high-content representatives as soybean. Phyto-oestrogen research has grown rapidly in recent years owing to epidemiological studies suggesting that diets rich in soy may be associated with potential health benefits. There is a paucity of data on endocrine effects of soy phytochemicals during infancy, the most sensitive period of life for the induction of toxicity. The safety of isoflavones in infant formulas has been questioned recently owing to reports of possible hormonal effects. Infants fed soy formula receive high levels of phyto-oestrogens in the form of isoflavones (genistein, daidzein and their glycosides). To date, no adverse effects of short- or long-term use of soy proteins have been observed in humans and exposure to soy-based infant formulas does not appear to lead to different reproductive outcomes than exposure to cow milk formulas. Soy formula seems to be a safe feeding option for most infants. Nevertheless, much closer studies in experimental animals and human populations exposed to phyto-oestrogen-containing products, and particularly soy-based infant formulas, are necessary.