Analytical methods used to quantify isoflavones in cow’s milk: a review

Daems, Frédéric; Romnee, Jean-Michel; Heuskin, Stéphanie; Froidmont, Éric; Lognay, Georges

doi:10.1007/s13594-015-0276-8

Cited by 21 publications

(13 citation statements)

References 58 publications

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“…The difference in levels between r and p milks suggests an effect of pasteurization on the compounds, but it is possible that some or all of the formononetin present in the samples was demethylated to daidzein, which is highest in rCLV milk and not detected in the corresponding CLV feed samples ( Figure S1). It is also possible that daidzein was further reduced via hydrogenation and ring scission to equol (a microbial metabolite of isoflavone with high estrogenic activity) [36] or metabolized to O-desmethylangolensin [37]. The composition of the individual bovine gut microflora impacts largely on the metabolism of daidzein and subsequently on the rate of equol excretion [35].…”

Section: Introductionmentioning

confidence: 99%

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

et al. 2019

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The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.Molecules 2020, 25, 26 2 of 28 of forage type on milk fat and composition, and highlighted the need to evaluate the impact of feeding systems on other aspects of milk fat quality, such as flavor and oxidative stability. Milk produced from many supplemented and altered diets have been investigated, including supplementation with flaxseed [8], lipid complex [9], crude protein [10], iodine [11] marine algae [12], oregano and caraway essential oils [13], hull-less barley [14] and sunflower/fish oil [15]. These studies focused mainly on animal production performance, milk composition, milk yield, milk fatty acid composition, and to a lesser extent on the flavor and sensory characteristics of milk. The study by O'Callaghan, et al. [16] investigated the influence of four supplemental feed choices for pasture-based cows on the fatty acid and volatile profile of milk. Some studies have also evaluated the effect of storage conditions on the microbiological quality of milk [17,18]. In the present study, the volatile profile and free fatty acid (FFA) content of the milk samples were evaluated over a 14-day storage period at 4 • C in order to ascertain the level of lipid oxidation occurring within the milk, and to track volatile compounds forming or changing during refrigerated storage. Free fatty acids (FFAs) in milk are produced by two mechanisms, namely incomplete esterification in the mammary gland before lipid excretion [19] or lipid hydrolysis after milking and during storage [20]. The FFAs influence product quality, flavor, nutrition, and texture, and...

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Section: Introductionmentioning

confidence: 99%

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

et al. 2019

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“…Feeding animals on forages with high isoflavone concentrations have desirable impact on quicker weight gain of lambs, as well as on cows' milk production [18,19]. A strong association between formononetin intake and equol concentration in plasma was demonstrated, so that cows' milk can be considered as a source of equol in human nutrition [20][21][22][23][24][25]. On the other hand, consumption of forages with high concentrations of formononetin and coumestrol has shown to cause temporary or permanent reproductive problems in some ruminants, mostly in sheep and cattle [26][27][28][29][30].…”

Section: Introductionmentioning

confidence: 99%

Variation of Phytoestrogen Content and Major Agronomic Traits in Alfalfa (Medicago sativa L.) Populations

et al. 2020

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Alfalfa is the main perennial legume and a rich source of phytoestrogens. Variation of phytoestrogen content and agronomic traits was evaluated in twenty alfalfa populations over two consecutive years. The most dominant phytoestrogen in alfalfa populations was genistein, while slightly lower levels were found for kaempferol and coumestrol. Several populations (Af 1, 12, 18, 19, 20) showed superior agronomic performance, especially high forage yield (up to 71.93 t ha−1). These populations were also characterized by a lower (Af 1, 12, 18, 20) or high (Af 1, 19) content of total and individual phytoestrogens, including Af 8 population with the highest total content (2637.10 μg g-1 of DM) and content of most of the individual phytoestrogens and favorable agronomic properties. Ward hierarchical clustering method grouped the twenty evaluated populations into four distinct clusters. Identified materials provide a valuable source of germplasm for further breeding programs in order to develop new high-yielding cultivars with either low (for forage use) or high (for possible pharmaceuticals/nutraceuticals industries) phytoestrogen content.

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“…Due to the great interest in isoflavones during the past decades, there has been a dramatic increase in the development of analytical methods for the determination of isoflavones in plant samples, foods, and other biological matrices, as demonstrated by the number of reviews published up to 2009 (Grynkiewicz and others ; Dentith and Lockwood ; Vacek and others ; Luthria and Natarajan ; Mortensen and others ; Rostagno and others ; Valls and others ). More recently, a review on the analytical methods used to quantify isoflavones in cow milk (Daems and others ); review articles regarding the analysis of polyphenols (Motilva and others ; Lucci and others ), flavonoids (de Villiers and others ), and isoflavonoids (Raju and others ), using liquid chromatography coupled to mass spectrometry, have also been published.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.

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Analytical methods used to quantify isoflavones in cow’s milk: a review

Cited by 21 publications

References 58 publications

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Variation of Phytoestrogen Content and Major Agronomic Traits in Alfalfa (Medicago sativa L.) Populations

Analysis of Isoflavones in Foods

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