Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand
DOI:
https://doi.org/10.31584/jhsmr.2018.36.2.5Keywords:
isoflavones, soy milk, ThailandAbstract
Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.
Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.
Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.
Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.
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27. Barnes S, Kirk M, Coward L. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry. J Agric Food Chem 1994;42:2466-74.
28. Delmonte P, Perry J, Rader JI. Determination of isoflavones in dietary supplements containing soy, Red Clover and kudzu: extraction followed by basic or acid hydrolysis. J Chromatogr A 2006;1107:59-69.
29. Teekachunhatean S, Hanprasertpong N, Teekachunhatean T. Factors affecting isoflavone content in soybean seeds grown in Thailand. Int J Agronomy 2013;2013: Article ID 163573, 11 pages.
30. McCarty MF. Isoflavones made simple - genistein’s agonist activity for the beta-type estrogen receptor mediates their health benefits. Med Hypotheses 2006;66:1093-114.
31. Marini H, Bitto A, Altavilla D, Burnett BP, Polito F, Di Stefano V, et al. Breast safety and efficacy of genistein aglycone for postmenopausal bone loss: a follow-up study. J Clin Endocrinol Metab 2008;93:4787-96.
32. Lethaby A, Marjoribanks J, Kronenberg F, Roberts H, Eden J, Brown J. Phytoestrogens for menopausal vasomotor symptoms. Cochrane Database Syst Rev 2013:CD001395.
33. Williamson-Hughes PS, Flickinger BD, Messina MJ, Empie MW. Isoflavone supplements containing predominantly
genistein reduce hot flash symptoms: a critical review of published studies. Menopause 2006;13:831-9.
34. Marini H, Minutoli L, Polito F, Bitto A, Altavilla D, Atteritano M, et al. Effects of the phytoestrogen genistein on bone metabolism in osteopenic postmenopausal women: a randomized trial. Ann Intern Med 2007;146:839-47.
35. Morabito N, Crisafulli A, Vergara C, Gaudio A, Lasco A, Frisina N, et al. Effects of genistein and hormone-replacement therapy on bone loss in early postmenopausal women: a randomized double-blind placebo-controlled study. J Bone Miner Res 2002;17:1904-12.
36. Kano M, Takayanagi T, Harada K, Sawada S, Ishikawa F. Bioavailability of isoflavones after ingestion of soy beverages in healthy adults. J Nutr 2006;136:2291-6.
37. Xu X, Wang HJ, Murphy PA, Hendrich S. Neither background diet nor type of soy food affects short-term isoflavone
bioavailability in women. J Nutr 2000;130:798-801.
38. Zubik L, Meydani M. Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women. Am J Clin Nutr 2003;77:1459-65.
39. Messina M. Soy and health update: evaluation of the clinical and epidemiologic literature. Nutrients 2016;8:E754.
40. Nakamura Y, Tsuji S, Tonogai Y. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. J AOAC Int 2000;83:635-50.
2. Wang H, Murphy PA. Isoflavone content in commercial soybean foods. J Agric Food Chem 1994;42:1666-73.
3. Zaheer K, Humayoun Akhtar M. An updated review of dietary isoflavones: nutrition, processing, bioavailability and impacts on human health. Crit Rev Food Sci Nutr 2017;57:1280-93.
4. Messina M. Soy foods, isoflavones, and the health of postmenopausal women. Am J Clin Nutr 2014;100(Suppl 1):S423-30.
5. Taku K, Melby MK, Kronenberg F, Kurzer MS, Messina M. Extracted or synthesized soybean isoflavones reduce menopausal hot flash frequency and severity: systematic review and meta-analysis of randomized controlled trials. Menopause 2012;19:776-90.
6. Howes LG, Howes JB, Knight DC. Isoflavone therapy for menopausal flushes: a systematic review and meta-analysis.
Maturitas 2006;55:203-11.
7. Franco OH, Chowdhury R, Troup J, Voortman T, Kunutsor S, Kavousi M, et al. Use of plant-based therapies and menopausal symptoms: asystematic review and meta-analysis. JAMA 2016;315:2554-63.
8. Sarri G, Pedder H, Dias S, Guo Y, Lumsden MA. Vasomotor symptoms resulting from natural menopause: a systematic review and network meta-analysis of treatment effects from the National Institute for Health and Care Excellence guideline on menopause. BJOG 2017;124:1514-23.
9. Ma DF, Qin LQ, Wang PY, Katoh R. Soy isoflavone intake increases bone mineral density in the spine of menopausal
women: meta-analysis of randomized controlled trials. Clin Nutr 2008;27:57-64.
10. Taku K, Melby MK, Takebayashi J, Mizuno S, Ishimi Y, Omori T, et al. Effect of soy isoflavone extract supplements on bone mineral density in menopausal women: meta-analysis of randomized controlled trials. Asia Pac J Clin Nutr 2010;19:33-42.
11. Hodis HN, Mack WJ, Kono N, Azen SP, Shoupe D, HwangLevine J, et al. Isoflavone soy protein supplementation and
atherosclerosis progression in healthy postmenopausal women: a randomized controlled trial. Stroke 2011;42:3168-75.
12. Gacek M. Soy and legume seeds as sources of isoflavones: selected individual determinants of their consumption in a group of perimenopausal women. Prz Menopauzalny 2014;13:27-31.
13. Barrett JR. The science of soy: what do we really know? Environ Health Perspect 2006;114:A352-8.
14. Sethi S, Tyagi SK, Anurag RK. Plant-based milk alternatives an emerging segment of functional beverages: a review. J Food Sci Technol 2016;53:3408-23.
15. Klump SP, Allred MC, MacDonald JL, Ballam JM. Determination of isoflavones in soy and selected foods containing
soy by extraction, saponification, and liquid chromatography:collaborative study. J AOAC Int 2001;84:1865-83.
16. Cesar Ida C, Braga FC, Soares CD, Nunan Ede A, Pianetti GA, Condessa FA, et al. Development and validation of a RPHPLC method for quantification of isoflavone aglycones in hydrolyzed soy dry extracts. J Chromatogr B Analyt Technol Biomed Life Sci 2006;836:74-8.
17. Genovese MI, Lajolo FM. Isoflavones in soy-based foods consumed in Brazil: levels, distribution, and estimated intake. J Agric Food Chem 2002;50:5987-93.
18. Teekachunhatean S, Rojanasthien N, Sangdee C. Isoflavone contents in UHT and fresh soymilk available in amphur
Muang, Chiang Mai. Chiang Mai Med Bull 2004;43:151-61.
19. Techatoei S, Sangdee C, Rojanasthien N, Manorot M, Teekachunhatean S. Isoflavone contents in Thai and imported soybased beverages commercially available in Thailand. Chiang Mai Med Bull 2011;50:59-72.
20. Lee SJ, Ahn JK, Kim SH, Kim JT, Han SJ, Jung MY, et al. Variation in isoflavone of soybean cultivars with location and storage duration. J Agric Food Chem 2003;51:3382-9.
21. Eisen B, Ungar Y, Shimoni E. Stability of isoflavones in soy milk stored at elevated and ambient temperatures. J Agric Food Chem 2003;51:2212-5.
22. Xu Z, Wu Q, Godber JS. Stabilities of daidzin, glycitin, genistin, and generation of derivatives during heating. J Agric Food Chem 2002;50:7402-6.
23. Zhang J, Ge Y, Han F, Li B, Yan S, Sun J, et al. Isoflavone content of soybean cultivars from maturity group 0 to VI
grown in northern and southern China. J Am Oil Chem Soc 2014;91:1019-28.
24. Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E. Isoflavone aglycon and glucoconjugate content of high- and
low-soy U.K. foods used in nutritional studies. J Agric Food Chem 2002;50:1404-10.
25. Nguyen HT, Pourian M, Bystrom B, Dahlin I, Duc PT, Nguyen TV, et al. Low aglycone content in commercial soy drink products. Asia Pac J Clin Nutr 2012;21:52-6.
26. Jackson CJC, Dini JP, Lavandier C, Rupasinghe HPV, Faulkner H, Poysa V, et al. Effects of processing on the
content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochem 2002;37:1117-23.
27. Barnes S, Kirk M, Coward L. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry. J Agric Food Chem 1994;42:2466-74.
28. Delmonte P, Perry J, Rader JI. Determination of isoflavones in dietary supplements containing soy, Red Clover and kudzu: extraction followed by basic or acid hydrolysis. J Chromatogr A 2006;1107:59-69.
29. Teekachunhatean S, Hanprasertpong N, Teekachunhatean T. Factors affecting isoflavone content in soybean seeds grown in Thailand. Int J Agronomy 2013;2013: Article ID 163573, 11 pages.
30. McCarty MF. Isoflavones made simple - genistein’s agonist activity for the beta-type estrogen receptor mediates their health benefits. Med Hypotheses 2006;66:1093-114.
31. Marini H, Bitto A, Altavilla D, Burnett BP, Polito F, Di Stefano V, et al. Breast safety and efficacy of genistein aglycone for postmenopausal bone loss: a follow-up study. J Clin Endocrinol Metab 2008;93:4787-96.
32. Lethaby A, Marjoribanks J, Kronenberg F, Roberts H, Eden J, Brown J. Phytoestrogens for menopausal vasomotor symptoms. Cochrane Database Syst Rev 2013:CD001395.
33. Williamson-Hughes PS, Flickinger BD, Messina MJ, Empie MW. Isoflavone supplements containing predominantly
genistein reduce hot flash symptoms: a critical review of published studies. Menopause 2006;13:831-9.
34. Marini H, Minutoli L, Polito F, Bitto A, Altavilla D, Atteritano M, et al. Effects of the phytoestrogen genistein on bone metabolism in osteopenic postmenopausal women: a randomized trial. Ann Intern Med 2007;146:839-47.
35. Morabito N, Crisafulli A, Vergara C, Gaudio A, Lasco A, Frisina N, et al. Effects of genistein and hormone-replacement therapy on bone loss in early postmenopausal women: a randomized double-blind placebo-controlled study. J Bone Miner Res 2002;17:1904-12.
36. Kano M, Takayanagi T, Harada K, Sawada S, Ishikawa F. Bioavailability of isoflavones after ingestion of soy beverages in healthy adults. J Nutr 2006;136:2291-6.
37. Xu X, Wang HJ, Murphy PA, Hendrich S. Neither background diet nor type of soy food affects short-term isoflavone
bioavailability in women. J Nutr 2000;130:798-801.
38. Zubik L, Meydani M. Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women. Am J Clin Nutr 2003;77:1459-65.
39. Messina M. Soy and health update: evaluation of the clinical and epidemiologic literature. Nutrients 2016;8:E754.
40. Nakamura Y, Tsuji S, Tonogai Y. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. J AOAC Int 2000;83:635-50.
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2018-05-24
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Hirattanapun E, Teekachunhatean S. Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand. J Health Sci Med Res [Internet]. 2018 May 24 [cited 2024 Nov. 26];36(2):117-26. Available from: https://he01.tci-thaijo.org/index.php/jhsmr/article/view/125491
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