Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P, Winston M. American Heart Association Nutrition Committee. Soy protein, isoflavones, and cardiovascular health: an American Heart Association Science Advisory for professionals from the Nutrition Committee. Circulation 113, 1034-1044

Circulation (Impact Factor: 14.43). 03/2006; 113(7):1034-44. DOI: 10.1161/CIRCULATIONAHA.106.171052
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Soy protein and isoflavones (phytoestrogens) have gained considerable attention for their potential role in improving risk factors for cardiovascular disease. This scientific advisory assesses the more recent work published on soy protein and its component isoflavones. In the majority of 22 randomized trials, isolated soy protein with isoflavones, as compared with milk or other proteins, decreased LDL cholesterol concentrations; the average effect was approximately 3%. This reduction is very small relative to the large amount of soy protein tested in these studies, averaging 50 g, about half the usual total daily protein intake. No significant effects on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure were evident. Among 19 studies of soy isoflavones, the average effect on LDL cholesterol and other lipid risk factors was nil. Soy protein and isoflavones have not been shown to lessen vasomotor symptoms of menopause, and results are mixed with regard to soy's ability to slow postmenopausal bone loss. The efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate are not established; evidence from clinical trials is meager and cautionary with regard to a possible adverse effect. For this reason, use of isoflavone supplements in food or pills is not recommended. Thus, earlier research indicating that soy protein has clinically important favorable effects as compared with other proteins has not been confirmed. In contrast, many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat.

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    • "Food-derived bioactive compounds, such as bioactive peptides, omega-3 fatty acids, flavonoids, phenolic compounds etc., are a major research focus in the field of food science and nutritional science. These compounds exhibit antihypertensive, antioxidant, anti-inflammatory, antimicrobial, immuno-modulatory and other biologically relevant activities that might benefit human health and well-being (Liu, 2004; Pan, Lai, Dushenkov, & Ho, 2009; Sacks et al., 2006). Because oxidative stress is related to the onset and development of various chronic diseases, antioxidants have been extensively explored as a potential remedy to reduce the risk of chronic diseases. "
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    ABSTRACT: Egg white is considered as a rich source of high quality proteins with various bioactive peptide fractions. Enzymatic hydrolysis of proteins can be used to release bioactive fractions and different enzymes have different abilities in releasing such bioactive fractions depending on the enzyme's site of activity on a protein. In this study, several proteases were examined for their ability to release antioxidant peptides from hen egg white and protease P was selected based on the antioxidant activity and the digestion yield of the crude protein hydrolysate. A combination of several purification steps including ultrafiltration with low molecular weight cut-off membranes, cation exchange chromatography and reversed phase high performance liquid chromatography was used to purify 'protease P egg white hydrolysate'. Sixteen antioxidant peptides, which were derived from ovalbumin, ovotransferrin and cystatin were isolated from the most active fractions. Amino acid sequences of those peptides were determined using LC-MS/MS. Oxygen radical absorbance capacity (ORAC) values of selected short chain peptides were determined using synthetic peptides. Two peptides AEERYP and DEDTQAMP (Ala-Glu-Glu-Arg-Tyr-Pro and Asp-Glu-Asp-Thr-Gln-Ala-Met-Pro) showed the highest ORAC values. The results from this study indicate that egg white is rich in antioxidant peptides which can be used as a potential source for preparing bioactive ingredients using enzymatic hydrolysis followed by purification techniques. Copyright © 2015. Published by Elsevier Ltd.
    Food Chemistry 12/2015; 188. DOI:10.1016/j.foodchem.2015.05.014 · 3.39 Impact Factor
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    • "Soybeans (Glycine max L.), which are rich in proteins and special biological active compounds, have been regarded as a cholesterolfree source of high quality nutrients (Jenkins et al., 2010; Sacks et al., 2006). Tofu (soybean curd) is one of most important and widely accepted forms of traditional oriental products derived from soybeans. "
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    ABSTRACT: Bacteriocinogenic Weissella hellenica D1501 was originally isolated from Chinese Dong fermented meat, showing a relatively good growth and sufficient acid development in soymilk. Investigation of the antagonistic activities of W. hellenica D1501 was conducted by co-culturing with spoilage and pathogenic bacteria (i.e. Kurthia gibsonii, Staphylococcus aureus and Escherichia coli) in soymilk. The proliferations of the three undesired strains were suppressed and the bacterial populations decreased to undetectable level after 36 h of co-cultures. An innovative tofu (designated as LAB tofu) was a novel type of tofu coagulated by both acid and enzyme together through the using of W. hellenica D1501 combined with MTGase (microbial transglutaminase). Compared with tofu prepared with traditional coagulants, W. hellenica D1501 in LAB tofu could significantly suppress the microbial spoilage and extend the shelf-life based on microbiological analyses. During the storage periods at different temperatures, LAB tofu was observed bacteriocin activities and significantly increased amounts of various antimicrobial volatile compounds, which might be in partly responsible for spoilage retardation and shelf-life extension. In conclusion, W. hellenica D1501 can be used as bioprotective cultures for extending shelf-life and improving the safety of tofu.
    Food Control 12/2014; 46:203–209. DOI:10.1016/j.foodcont.2014.05.004 · 2.81 Impact Factor
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    • "More than 50 trials since then, investigating health benefits of isoflavones, have been conducted [113, 114]. It has been further demonstrated that LDL reduction induced by soy protein without isoflavones is mild, indicating that isoflavones might be the main active compounds, contributing to the cholesterol-lowering effects [115, 116]. Besides that, evidences from clinical studies reveal that consumption of soy foods, especially isoflavones, leads to higher femoral/lumbar spine bone mineral density in postmenopausal women [117]. "
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    ABSTRACT: Interest in relationship between diet and ageing is growing. Research has shown that dietary calorie restriction and some antioxidants extend lifespan in various ageing models. On the one hand, oxygen is essential to aerobic organisms because it is a final electron acceptor in mitochondria. On the other hand, oxygen is harmful because it can continuously generate reactive oxygen species (ROS), which are believed to be the factors causing ageing of an organism. To remove these ROS in cells, aerobic organisms possess an antioxidant defense system which consists of a series of enzymes, namely, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR). In addition, dietary antioxidants including ascorbic acid, vitamin A, vitamin C, α -tocopherol, and plant flavonoids are also able to scavenge ROS in cells and therefore theoretically can extend the lifespan of organisms. In this connection, various antioxidants including tea catechins, theaflavins, apple polyphenols, black rice anthocyanins, and blueberry polyphenols have been shown to be capable of extending the lifespan of fruit flies. The purpose of this review is to brief the literature on modern biological theories of ageing and role of dietary antioxidants in ageing as well as underlying mechanisms by which antioxidants can prolong the lifespan with focus on fruit flies as an model.
    04/2014; 2014(6):831841. DOI:10.1155/2014/831841
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