Study on isoflavones isomers contents in Taiwan's soybean and GM soybean

Wei, Que King; Jone, W.W.; Fang, Tiezheng

doi:10.38212/2224-6614.2615

Cited by 4 publications

(1 citation statement)

References 16 publications

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“…To determine the concentrations of glycoside and aglycone isoflavones in the extract, the high‐performance liquid chromatography (HPLC) was employed using the standards of daidzin, genistin, daidzein, and genistein (Sigma, USA), and the method of Wei, Jone, and Fang () was followed with a slight modification.The HPLC system was equipped with the diode Array‐detector (JASCO, MD‐2010, Japan) set at 260 nm and Mightysil RP‐18 GP column (5 µm, 250 mm × 4.6 mm, Kanto Chemical Co., Japan) with column temperature maintained at 30°C. The solvent A (acetonitrile) and solvent B (0.1% trifluoroacetic acid) were used as the mobile phase with the flow rate at 0.8 ml/min.…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

Yang

2019

J Food Process Preserv

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The effect of ultrasound on the extraction of bioactive aglycone isoflavones for the valorization of black soybean okara was investigated. A high extraction efficiency for total isoflavones was achieved with the total isoflavones extracted using water being 77.8% of that using 80% methanol as the solvent. The fraction of bioactive aglycones (daidzein and genistein) in total isoflavones using ultrasound (40 kHz/300 W) for 10 min was 81.7%, and further enhanced to 86.7% for 30 min. The profile of isoflavones was significantly influenced by temperature with the amounts of 351.00 μg/g‐okara of aglycones and 91.43 μg/g‐okara of glycosides using ultrasound at 60°C for 3 hr, and the fractions of aglycones in isoflavones were 96.4, 89.6, and 79.3% for 35, 50, and 60°C, respectively. An extraction model was proposed to successfully correlate the extraction rate coefficients and the limit concentrations of the four isoflavones in water. Practical applications The bioactive aglycone isoflavones are beneficial for human health. The okara produced from food industries contains high‐quality isoflavones, which have to be recovered for the potential use in functional foods. The process developed in this study allows the recovery of high‐content aglycone isoflavones from black soybean okara without further biotransformation of glycoside isoflavones, and provides the effective valorization of okara and process sustainability in food applications.

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Section: Methodsmentioning

confidence: 99%

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

Yang

2019

J Food Process Preserv

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Analysis of bioactive aglycone isoflavones in soybean and soybean products

Chen

Wei

2008

Nutrition &Amp; Food Science

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Purpose -The purpose of this paper is to investigate isoflavone aglycone concentrations in commercial soybean and soybean products in Taiwan. Design/methodology/approach -Isoflavone concentration was determined by high performance liquid chromatography method. The samples included soybeans, non-fermented (tofu, soymilk, soybean meal) and fermented (natto, miso and sufu) soybean products. Findings -The total isoflavone concentration in soybean and soybean products was approximately 109-508 mg/100 g. Isoflavone aglycones had the concentration of 2-19 per cent of total isoflavones in soybeans and non-fermented soybean products. There was a broad diversity of isoflavone aglycones at 4-94 per cent of total isoflavones in fermented soybeans. Originality/value -The study provides new information about distribution of bioactive isoflavone aglycones in soybean and soybean products. Isoflavone glucosides were the major components in all soybean and non-fermented products, while isoflavone aglycones were abundant in sufu and partially in miso of soybean fermented products. The information should be used to establish that positive consumption of bioactive aglycones isoflavones may be more efficient for improving the physiological functions for human health.

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Insufficient risk assessment of herbicide-tolerant genetically engineered soybeans intended for import into the EU

Miyazaki¹,

Bauer-Panskus²,

Bøhn

et al. 2019

Environ Sci Eur

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The introduction of herbicide-tolerant (HT) genetically engineered (GE) soybeans has raised new challenges for the European risk assessment of imported food and feed. Food and feed products derived from these plants may show specific patterns of chemical residues and altered nutritional composition. Furthermore, there has been a substantial increase in the usage of herbicides in soybean production due to the emergence of resistant weeds. This concerns particular glyphosate-based herbicides and also other herbicides. In this review, we give an overview of available data regarding glyphosate application on HT GE soybeans in North and South America. We have further compared this data with herbicide applications in experimental field trials conducted by the industry. We conclude that field trials carried out for risk assessment purposes do not generally represent the real agronomic conditions in commercial HT GE plant cultivation. In most cases, neither the applied dose nor the number of applications match real conditions. This finding is especially relevant for risk assessment since a review of relevant publications shows that the amount and timing of spraying glyphosate as a complementary herbicide onto HT GE plants can impact their composition; this is relevant to EFSA comparative risk assessment of GMOs. Further, closely related issues were identified that overlap with EU GMO and pesticide regulation, but are not currently considered. These issues concern indirect, cumulative and combinatorial effects as well as the assessment of mixed toxicity. Consequently, current risk assessment practice for HT GE plants cannot be considered to fulfil EU regulatory standards which require the safety of food and feed to be demonstrated. It is much more likely that concerns about the health risks of HT GE plant material used for food and feed have been underestimated. We therefore conclude that the EU risk assessment of food and feed derived from HT GE plants needs substantial improvement.

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Study on isoflavones isomers contents in Taiwan's soybean and GM soybean

Cited by 4 publications

References 16 publications

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

Analysis of bioactive aglycone isoflavones in soybean and soybean products

Insufficient risk assessment of herbicide-tolerant genetically engineered soybeans intended for import into the EU

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