Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Abstract

Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.

Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions

“…The bioaccessibility percentages increased from 32% to 93% for Fe; from 50% to 88% for Mn; from 17% to 100% for Se; and from 36% to 100% for Zn (Table 7). These results are in accordance with those reported recently by Milani et al [84], who showed that soy-based beverages from different soy sources (isolate protein, hydrosoluble extract and beans) could be a significant Fe, Se and Zn dietary source. Similarly, for soybean, Iaquinta et al [5] have reported high Fe and Zn bioaccessibility with similar percentages to those obtained from a selection of meat samples analysed (beef and chicken).…”

Consumers’ Preferences and Attitudes towards Plant-Based Milk

“…Unlike dairy milk, PBM does not contain lactose or dairy milk proteins. It is a better choice for those with dairy milk allergies or lactose intolerance [7], particularly in African American and Asian ethnicities, where lactose intolerance rates range from 75% to 95% [8,9] Additionally, it is cholesterol-free, rich in vitamins and minerals, and beneficial for lactose intolerance, and can help reduce cholesterol, diabetes or other diseases [10][11][12]. Hence, PBM is a healthier functional beverage when animal milk needs to be replaced in the diet.…”

Caracterización fisicoquímica, análisis sensorial y composición bioactiva de una bebida funcional elaborada a base de aguaymanto, soya y estevia

“…La soya (Glycine max), pertenece a la familia de las leguminosas, su composición de macronutrintes difiere de otras legumbres ya que ésta presenta mayor contenido de grasas, proteínas y menor cantidad de carbohidratos (Messina, 2016), razón por la cual los alimentos derivados de la soya son considerados fuentes de proteínas de alta calidad y grasas saludables coadyuvantes en la prevención y tratamiento de enfermedades cardiovasculares y el cáncer de mama, de próstata y osteoporosis (Milani et al, 2023).…”