Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 18, Pages 8534-8540Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf800491p
Keywords
soyasaponins; group B saponins; isoflavones; soy foods; soy ingredients
Funding
- U.S. Army Medical Branch and Material Command [DAMD17-MM 4529EVM]
- U.S. Department of Agriculture Fund for Rural America [97-362155190]
- Iowa Agricultural and Home Economics Experiment Station
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Isoflavones in soy protein foods are thought to contribute to the cholesterol-lowering effect observed when these products are fed to humans. The group B saponins are another ethanol-soluble phytochemical fraction associated with soy proteins and isoflavones and have also been associated with cholesterol-lowering abilities. We measured the group B soyasaponin concentrations in a variety of soy foods and ingredients in the U.S. Department of Agriculture-Iowa State University Isoflavone Database. We compared the isoflavone and soy saponin concentrations and distributions in intact soybeans, soy ingredients, and retail soy foods. Group B saponins occur in six predominant forms. There appears to be no correlation between saponin and isoflavone concentrations in intact soybeans ranging from 5 to 11 mu mol isoflavones/g soybean and from 2 to 6 mu mol saponin/g soybean. Depending upon the type of processing, soy ingredients have quite different saponins/isoflavones as compared to mature soybeans. In soy foods, the saponin:isoflavone ration ranges from 1:1 to 2:5, whereas in soy protein isolates, the ratio is similar to 5:3. Ethanol-washed ingredients have very low saponins and isoflavones. These very different distributions of saponins and isoflavones in soy products may affect how we view the outcome of feeding trials examining a variety of protective effects associated with soy consumption.
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