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Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases
Abstract
High blood cholesterol and hypertension are the leading causes of cardiovascular diseases which are one
of the leading causes of death worldwide. The current research study was designed to isolate soy protein to be used
as nutraceutical agents against hypercholesterolemia and hypertension. Soy protein was extracted and isolate was
given to rats for 4 weeks after inducing hypercholesterolemic and hypertensive conditions. Blood samples were collected and analyzed for lipid profile (cholesterol, triglycerides, low density lipoprotein and high density lipoprotein)
and serum nitric oxide on 14th and 42nd days of study. The results re vealed significant decrease in total cholesterol
(120.00 to 110.00 ml/dL), triglycerides (87.66 to 74.00 mg/dL), and low density lipoprotein (67.00 to 47.66 mg/
dL) while significant increase in high density lipoprotein (29.33 to 50.00 mg/dL) and nitric oxide (24.00 to 50.33
mg/dL) due to the uptake of soy protein isolate for a period of 28 days was observed.
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The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.
Background: Soy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect.
Objective: The aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults.
Methods: Adults aged 30–70 y (n = 243) with elevated LDL cholesterol (≥3.0 and ≤5.0 mmol/L) were stratified by LDL cholesterol and randomly assigned to consume 2 soy muffins containing 25 g soy protein [high-dose soy (HDS)], 1 soy and 1 wheat muffin containing 12.5 g soy protein and 12.5 g whey protein [low-dose soy (LDS)], or 2 wheat muffins containing 25 g whey protein (control) daily for 6 wk while consuming a self-selected diet. Fasting blood samples were collected at weeks 0, 3, and 6 for analysis of plasma lipids [total, LDL, and HDL cholesterol and triglycerides (TGs)], glucose, insulin, C-reactive protein (CRP), and isoflavones. Blood pressures also were measured. Dietary intake was assessed at weeks 0 and 4 with the use of 3 d food records. Treatment effects were assessed with the use of intention-to-treat analysis with multiple imputation and LDL cholesterol as the primary outcome.
Results: In total, 213 (87.6%) participants completed the trial. Participants were primarily Caucasian (83%) and mostly female (63%), with a mean ± SD body mass index (in kg/m2) of 28.0 ± 4.6 and systolic and diastolic blood pressures of 122 ± 16 and 77 ± 11 mm Hg, respectively. Despite a dose-dependent increase in plasma isoflavones (P < 0.001), neither HDS nor LDS had a significant effect on LDL cholesterol compared with control (mean ± SEM changes: control, −0.04 ± 0.05 mmol/L; HDS, 0.01 ± 0.05 mmol/L; and LDS, −0.04 ± 0.06 mmol/L). There were no significant treatment effects on total or HDL cholesterol, TGs, CRP, homeostatic model assessment of insulin resistance, blood pressure, or the Framingham 10-y CHD risk score.
Conclusion: Consuming 12.5 or 25 g protein from defatted soy flour incorporated into muffins does not reduce LDL cholesterol or other CHD risk factors in hypercholesterolemic adults. This trial was registered at clinicaltrials.gov as NCT01547585.
A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet), or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet) for five weeks. The plasma total cholesterol (TC) level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG) level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.
To examine the effects of protein source and isoflavones on triglyceride (TG) fatty acid (TGFA) and cholesterol biosynthesis, subjects (>50 years, LDL cholesterol >130 mg/dl) underwent a four-phase randomized cross-over feeding trial. Diets contained either isolated soy protein or common sources of animal protein (25 g/1000 kcal), without or with isoflavones (49 mg/1000 kcal) and were each fed for 6 weeks. Blood samples from 20 hyperlipidemic subjects (6M, 14F, 62 +/- 9 years, BMI 26 +/- 3 kg/m(2), LDL cholesterol >160 mg/dl after feeding animal protein without isoflavones) were selected to measure TGFA fractional synthetic rate (TGFA-FSR) and free cholesterol fractional synthetic rate (FC-FSR) over 24h as deuterium oxide uptake into TGFA and free cholesterol. Soy protein reduced TG by 12.4% (P < 0.0001), total cholesterol by 4.4% (P < 0.001), and LDL cholesterol by 5.7% (P = 0.003) compared to animal protein. The TGFA-FSR was reduced by 13.3% (P = 0.018) and FC-FSR was increased by 7.6% (P = 0.017) after the soy protein relative to the animal protein. Isoflavones had no significant effect on TG and TGFA-FSR. Isoflavones reduced total cholesterol levels by 3.1% (P = 0.009) but had no significant effect on LDL, HDL cholesterol levels, or FC-FSR. These data demonstrate that dietary protein type modulates circulating TG and cholesterol levels in hypercholesterolemic individuals by distinct mechanisms.
Aims:
Substantial studies have reported that maternal protein restriction may induce later development of cardiovascular disease in offspring by impairing antioxidant system and lipid metabolism. Because a unique amino acid composition of soy protein isolate has shown to provide health benefits, including hypolipidemic effects, we investigated effects of maternal low-protein diet composed of low-isoflavone soy protein isolate (SPI) on oxidative stress and lipid metabolism in offspring.
Main methods:
Sprague-Dawley dams were fed 20% or 10% SPI diet throughout pregnancy and lactation. On postnatal day 21, male offspring and their dams were studied.
Key findings:
Maternal consumption of low-protein diet composed of SPI did not induce hepatic oxidative stress in offspring. Although serum triacylglycerol and cholesterol levels in dams were not different between groups, serum triacylglycerol levels were lower in offspring of dams fed a 10% SPI diet (10% SPI group) compared to offspring of dams fed a 20% SPI diet (20% SPI group). Maternal protein restriction also reduced serum HDL/total cholesterol levels. The mRNA levels of apolipoprotein A1, which is required for HDL formation, were lower in 10% SPI group compared to 20% SPI group and were positively correlated with serum HDL-cholesterol levels.
Significance:
Although maternal consumption of low-protein diet containing SPI did not induce oxidative stress and hypertriglyceridemia, the present study indicates that it may disturb cholesterol metabolism of rat offspring on postnatal day 21. Further studies are warranted to investigate the effect of maternal diet composed of soy protein isolate on later development of cardiovascular disease in offspring.
Background:
Hypertension is the leading cause of cardiovascular disease and premature death worldwide. The prevalence of this public health problem is increasing in low- and middle-income countries (LMICs) in both urban and rural communities.
Objective:
The aim of this study was to examine hypertension prevalence, awareness, treatment, and control in adults 35 to 74 years of age from urban and rural communities in LMICs in Africa, Asia, and South America.
Methods:
The authors analyzed data from 7 population-based cross-sectional studies in selected communities in 9 LMICs that were conducted between 2008 and 2013. Age- and sex-standardized prevalence rates of pre-hypertension and hypertension were calculated. The prevalence rates of awareness, treatment, and control of hypertension were estimated overall and by subgroups of age, sex, and educational level.
Results:
In selected communities, age- and sex-standardized prevalence rates of hypertension among men and women 35 to 74 years of age were 49.9% (95% confidence interval [CI]: 42.3% to 57.4%) in Kenya, 54.9% (95% CI: 51.3% to 58.4%) in South Africa, 52.5% (95% CI: 50.1% to 54.8%) in China, 32.5% (95% CI: 31.7% to 33.3%) in India, 42.3% (95% CI: 40.4% to 44.2%) in Pakistan, 45.4% (95% CI: 43.6% to 47.2%) in Argentina, 39.9% (95% CI: 37.8% to 42.1%) in Chile, 19.2% (95% CI: 17.8% to 20.5%) in Peru, and 44.1% (95% CI: 41.6% to 46.6%) in Uruguay. The proportion of awareness varied from 33.5% in India to 69.0% in Peru, the proportion of treatment among those who were aware of their hypertension varied from 70.8% in South Africa to 93.3% in Pakistan, and the proportion of blood pressure control varied from 5.3% in China to 45.9% in Peru.
Conclusions:
The prevalence of hypertension varies widely in different communities. The rates of awareness, treatment, and control also differ in different settings. There is a clear need to focus on increasing hypertension awareness and control in LMICs.
Growing awareness of the link between diet and health has spurred growth in the functional food sector. Health Canada regulates allowable health claims on food products, and in recent years has approved health claims linking the consumption of soluble fiber from barley (2012) and psyllium (2011) to reduced/lower low-density lipoprotein (LDL)-cholesterol levels, a major risk factor for heart disease. A health claim linking consumption of soy protein to reduced risk of coronary heart disease (CHD) is still under consideration. Using a cost-of-illness approach, this paper estimates the potential economic benefits of allowing health claims for soluble fiber and soy protein in terms of reductions in the direct and indirect costs of CHD. Parameters for the economic analysis are drawn from a meta-analysis of scientific studies examining the effect of soluble fiber and soy protein on LDL-cholesterol levels, as well as other scientific literature. While a barley soluble fiber health claim yields nontrivial benefits in a base case scenario equal to CAD42 million to 549 million annually in the base case and ranging from 1.25 billion in low/high scenarios. Given the relatively slow regulatory approval process for new health claims, there may be value in using economic estimates of potential gains to help prioritize health claims approval processes.
Although soy food has been recommended because of its presumed cardiovascular benefits, the long-term prospective association between habitual soy food intake and cardiovascular mortality remains unclear. This study aimed to evaluate the relation of soy protein and isoflavone intake with the risk of cardiovascular mortality in middle-aged and older Chinese adults residing in Singapore. The Singapore Chinese Health Study is a population-based study that recruited 63,257 Chinese adults aged 45-74 y from 1993 to 1998. Usual diet was measured at recruitment by using a validated semiquantitative food-frequency questionnaire, and mortality information was identified via registry linkage until 31 December 2011. Cox proportional hazards models were used to calculate HRs, with adjustment for potential confounders. The median intake was 5.2 g/d for soy protein, 15.8 mg/d for soy isoflavones, and 87.4 g/d for soy expressed as tofu equivalents. We documented 4780 cardiovascular deaths during 890,473 person-years of follow-up. After adjustment for sociodemographic, lifestyle, and other dietary factors, soy protein intake was not significantly associated with cardiovascular mortality: HRs (95% CIs) were 1.00 (reference), 1.02 (0.94, 1.11), 1.02 (0.93, 1.11), and 1.06 (0.97, 1.17) for increasing quartiles of soy protein (P-trend = 0.24). Similarly, no significant association was observed for soy isoflavones and total tofu equivalents and when deaths from coronary heart disease (n = 2697) and stroke (n = 1298) were considered separately. When stratified by sex, HRs for cardiovascular mortality across quartiles of soy protein were 1.00, 1.00, 1.05, and 1.16 (95% CI: 1.03, 1.31) in men (P-trend = 0.02) and 1.00, 1.01, 0.96, and 0.95 (95% CI: 0.81, 1.10) in women (P-trend = 0.31), although the interaction was not significant (P-interaction = 0.12). In conclusion, soy intake was not significantly associated with risk of cardiovascular mortality in the Chinese population. However, a slightly increased risk associated with high soy protein intake in men cannot be excluded and requires further investigation.
Dietary cholesterol oxidation products (COP) cause disturbances in lipid metabolism and antioxidant system. Here we investigated if isoflavone supplementation ameliorated COP-induced disturbances in lipid metabolism and antioxidant system. Male Sprague–Dawley rats (4 weeks of age) were fed diets containing 0.2% COP supplemented with or without 0.15% isoflavone aglycones for 3 weeks. Isoflavone supplementation significantly ameliorated the dietary COP-induced decrease in hepatic cholesterol 7α-hydroxylase activity. Isoflavone supplementation also promoted faecal bile acid excretion, restored the decrease in plasma triacylglycerol levels in COP-fed rats, and suppressed COP-induced oxidative stress. Thus, isoflavone supplementation may ameliorate COP-induced deleterious effects by activating hepatic cholesterol 7α-hydroxylase and decreasing COP levels in the body.
Biologically active peptides play an important role in metabolic regulation and modulation. Several studies have shown that during gastrointestinal digestion, food processing and microbial proteolysis of various animals and plant proteins, small peptides can be released which possess biofunctional properties. These peptides are to prove potential health-enhancing nutraceutical for food and pharmaceutical applications. The beneficial health effects of bioactive peptides may be several like antihypertensive, antioxidative, antiobesity, immunomodulatory, antidiabetic, hypocholesterolemic and anticancer. Soybeans, one of the most abundant plant sources of dietary protein, contain 36% to 56% of protein. Recent studies showed that soy milk, an aqueous extract of soybean, and its fermented product have great biological properties and are a good source of bioactive peptides. This review focuses on bioactive peptides derived from soybean; we illustrate their production and biofunctional attributes.
Nitric Oxide (NO) is an intra- and intercellular signaling molecule that plays important roles in many physiological and pathological processes, including vasodilatation, neuronal transmission, immunomodulation, cardiac contraction, inhibition of platelet aggregation, stem cell differentiation and proliferation [1-6,200,201]. Its protective role in the cardiovascular system was traced back to 1867 when Brunton used amyl nitrite to treat angina pectoris [206]. In 1937, Weiss et al. investigated the cardiovascular effect of nitrite in human subjects [207]. But for over one hundred years, it was not known that it was NO that played the role and NO was regarded as toxic gas. Until the early 1980's, the critical role of NO in the cardiovascular system was identified, and the Nobel Prize in Physiology or Medicine was awarded to Drs Robert F. Furchgott, Louis J. Ignarro and Ferid Murad for their seminal discoveries of NO as a signaling molecule in blood vessels. Since the identification of NO as the endothelium derived relaxing factor, numerous other protective properties of NO in the cardiovascular system have been characterized. This review will explore the protective roles of NO in blood vessels, focusing on a description of the early discoveries in the field.
In this study, the effects of alcohol defatting using ethanol, methanol, and non-alcoholic aqueous extraction methods on the yield, purity, and functionality of soy protein isolates were investigated. Soy protein extraction conditions were also modified (heat and mild acidic treatment before protein alkaline extraction, heat isoelectric precipitation, and non-neutral resolubilization of proteins), and the effects on the isolate properties were evaluated. Results showed that ethanol and aqueous extraction were potential alternatives to hexane. The soy protein isolates (SPI) obtained from these samples had protein contents of more than 90% and 84%, respectively, with functional properties comparable to those of SPI prepared from hexane defatted meal. Major differences were a decrease in the emulsifying activity properties of the SPIs resulting from the alternative defatting techniques, with, however, improved emulsion stability and foaming properties for the aqueous extracted SPIs. A marked decrease in the fat-holding capacity of the SPI made from methanol defatted meal was also noted. Modifying the protein isolation procedure also greatly influenced the functional properties of soy protein isolates. The results of the present investigation demonstrate that soy processing conditions can be modified to obtain soy proteins ingredients with specific functional properties.
Soybean broth (SB) and fermented soybean broth (FSB), at 100% exhibited good antioxidant activities of 0.85 and 0.80, respectively. Only FSB exhibited an excellent reducing power of 0.76–0.86 at 5–100%. FSB showed an excellent scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radicals (100%) at 20–100%, while SB only at 100%. FSB at 20–100% inhibited the production of superoxide anion radicals by 81–93% but SB showed no inhibition. As its concentrations increased from 2–100%, the scavenging effect of FSB on hydroxyl radicals increased from 30–96%, whereas that of SB increased from 5–76%. Both FSB and SB were good chelators for ferrous ions. For cupric ions, SB showed significantly higher chelating effect than did FSB. These results showed that FSB was superior to SB in most antioxidant properties and that SB and FSB, more specifically FSB, might be potential antioxidants for application in food products.
Green tea catechins (GTCs) have been studied in randomized control trials for their lipid-lowering effects. Studies, however, have been small and demonstrated conflicting results. The objective of this study was to perform a systematic review and meta-analysis of randomized controlled trials evaluating the relationship between GTCs and serum lipid levels, including total, low-density lipoprotein (LDL), high-density lipoprotein (HDL) cholesterol, and triglycerides. A systematic literature search of MEDLINE, EMBASE, Cochrane CENTRAL, and the Natural Medicines Comprehensive Database was conducted through March 2010. Randomized controlled trials evaluating GTCs vs control in human beings and reporting efficacy data on at least one of the aforementioned serum lipid endpoints were included. Weighted mean differences for changes from baseline (with 95% confidence intervals [CIs]) for lipid endpoints were calculated using random-effects models. Twenty trials (N=1,415) met all inclusion criteria. Upon meta-analysis, GTCs at doses ranging from 145 to 3,000 mg/day taken for 3 to 24 weeks reduced total (-5.46 mg/dL [-0.14 mmol/L]; 95% CI -9.59 to -1.32) and LDL cholesterol (-5.30 mg/dL [-0.14 mmol/L]; 95% CI -9.99 to -0.62) compared to control. GTCs did not significantly alter HDL cholesterol (-0.27 mg/dL [-0.007 mmol/L]; 95% CI -1.62 to 1.09) or triglyceride (3.00 mg/dL [-0.034 mmol/L]; 95% CI -2.73 to 8.73) levels. The consumption of GTCs is associated with a statistically significant reduction in total and LDL cholesterol levels; however, there was no significant effect on HDL cholesterol or triglyceride levels.
The hypothesis that tomato powder (TP) is more protective than lycopene-beadlet (LB) treatment in rats fed with or without H(2)O(2) was tested by comparing their beneficial effects on serum and hepatic lipids, peroxidation product (malondialdehyde [MDA]), and serum lipoproteins. In groups receiving no H(2)O(2), TP and LB similarly lowered MDA, a major lipid peroxidation product, moderately in the serum but markedly in the liver, more than their respective controls. Hydrogen peroxide consumption elevated liver and serum MDA levels similarly among all treatments, but induced no increase in serum MDA for the TP group, which indicated a stronger protection against lipid peroxidation by TP than by LB treatment. Although the TP and LB diets provided equal amounts of lycopene, serum, and liver lycopene levels for treatments with or without H(2)O(2), they were markedly elevated in TP but still higher in LB group than controls. This indicated a greater lycopene bioavailability in LB than TP. Importantly, TP and LB treatments with or without H(2)O(2) consumption lowered serum total cholesterol and triglycerides by one fifth, as well as decreased serum low-density lipoprotein cholesterol by more than one third of their respective levels in controls. Similarly, liver total cholesterol was markedly lowered (>1/3) by TP or LB treatment, but liver triglycerides were lowered to one fourth by only TP treatment, of the levels in their respective controls. Thus, TP appeared to be more protective because of its additional ability to prevent the H(2)O(2)-induced rise in serum MDA and seemed to lower liver triglycerides more than LB treatment.
The four major commercial teas, oolong, black, pu-erh, and green teas, have been manufactured in southeast Asia. In this study, we evaluated the growth suppressive and hypolipidemic effect of these four different tea leaves by oral feeding to male Sprague-Dawley rats for 30 weeks. The results showed that the suppression of body weights of tea leaves-fed groups were in the order: oolong tea > pu-erh tea > black tea > green tea. Pu-erh tea and oolong tea could lower the levels of triglyceride more significantly than that of green tea and black tea, but pu-erh tea and green tea were more efficient than oolong tea and black tea in lowering the level of total cholesterol. In lipoprotein, 4% pu-erh tea could increase the level of HDL-C and decrease the level of LDL-C, but other teas simply decrease the levels of both. The activity of antioxidant enzyme SOD is increased in all tea-fed groups as compared to the basal diet-fed group. Finally, relative weight ratios of liver to epididylmal adipose tissue were lower in feeding oolong tea and pu-erh tea groups. On the basis of these findings, it seemed that the fully fermented pu-erh and black tea leaves and partially fermented oolong tea leaves were more effective on their growth suppressive and hypolipidemic effects as compared to the nonfermented green tea leaves.
The aim of this study was to investigate the protective effect of isoflavone against hypertension, via the mitigation of oxidative stress and prevention of nitric oxide (NO, a potent vasodilator) reduction, in spontaneously hypertensive rats (SHR). The 8 wk-old male SHR were divided into two groups, and fed a casein-based high fat diet (120 g fat, 1 g cholesterol/kg diet) for 30 d, either with or without 10 g of soy powder (containing 31.2% of isoflavones)/kg. During the 30-d study period, tail systolic blood pressures (BP) in the control SHR group increased, from 162.4 +/- 2.3 to 177.9 +/- 5.4 mmHg (p<0.05), while the isoflavone-supplemented group benefited from a clear antihypertensive effect (160.1 +/- 1.8 to 160.2 +/- 4.9 mmHg). The serum NO and total radical trapping antioxidant potential (TRAP) were elevated in the isoflavone group. The isoflavone group also experienced a significant decrease in oxidative DNA damage in leukocytes, using comet assay. DNA damage correlated positively with incremental BP during the study, and systolic BP at the end of the study (p<0.01). Our results indicate that soy isoflavone has an antihypertensive effect, possibly through the amelioration of oxidative stress, and the augmentation of NO production, in SHR.
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.
Four conventional soybean
- L S Gomes
- R Senna
- V Sandim
- Silva-Neto Mra
- J E Perales
- R B Zingali
Gomes LS, Senna R, Sandim V, Silva-Neto MrA, Perales JE,
Zingali RB, et al. Four conventional soybean [Glycine max (L.)
Merrill] seeds exhibit different protein profiles as revealed by proteomic analysis
Merrill] seeds exhibit different protein profiles as revealed by
proteomic analysis. J Agric Food Chem 2014;62(6):1283-93.
Design and analysis of experiments: John wiley & sons
- D C Montgomery
Montgomery DC. Design and analysis of experiments: John
wiley & sons; 2008.