Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.     

Effects of a fibre-enriched milk drink on insulin and glucose levels in healthy subjects

Background  

The glycaemic response to foods is dependent on the quality and content of carbohydrates. Carbohydrates in the form of dietary fibre have favourable effects on insulin and glucose metabolism and may help to control energy intake. Dairy products have a relatively low carbohydrate content, and most of the carbohydrate is in the form of lactose which causes gastrointestinal symptoms in part of the population. In order to avoid these symptoms, dairy products can be replaced with lactose-free dairy products which are on the market in many parts of the world. However, the effects of lactose-free products on insulin and glucose metabolism have not been studied.     

Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films

Composite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in foods. Maximum interactions between soy protein isolate (SPI) (5%) and high methoxyl pectin (PEC) (0.5, 1, 1.5, and 2%), by zeta potential analysis, are found at a pH of 3. The transparency of the SPI films is lost at this pH. When PEC is added to SPI films, the elasticity, solubility, and permeability to water vapor are not significantly altered, but the tensile strength increases. Permeabilities to oxygen are higher for low PEC contents, but as PEC is added, their values are typical of SPI films produced at a pH of 11. A homogeneous structure is found at the higher PEC concentrations. The interactions of PEC–SPI can be useful to tailor films and coatings for applications such as to carry and protect substances of interest. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48732.     

Effect of modified dairy fat on postprandial and fasting plasma lipids and lipoproteins in healthy young men

Fatty acid profile of milk fat can be modified by cow feeding strategies. Our aim was postprandially and after 4 wk to compare the effect of a modified milk fat (M diet) [with 16% of the cholesterolemic saturated fatty acid (C12–16) replaced by mainly oleic and stearic acids] with the effect of D diet, including a conventional Danish milk fat on plasma lipids and lipoproteins. A side effect of the cow feeding regime was a 5% (w/w) increase in trans fatty acid in M diet. Eighteen subjects were fed for two periods of 4 wk strictly controlled isoenergetic test diets with 40% of energy from total fat and the same content of dietary cholesterol in a randomized study with cross-over design. Contrary to expectations, fasting low density lipoprotein (LDL) cholesterol concentration did not differ after the experimental periods. However, M diet resulted in a higher fasting total triacylglycerol concentration compared to D diet (P=0.009). Postprandial samples were taken at two different occasions (i) at day 21, after breakfast and lunch and (ii) on the last day of the study 2, 4, 6, and 8 h after a fat load. Postprandial plasma triacylglycerol and chylomicron triacylglycerol showed higher peak values after D diet than M diet (interaction effect, diet × times P<0.05). In conclusion, M diet did not lower LDL cholesterol compared to D diet. Thus any cholesterol-lowering effect of oleic and stearic acids may have been obscured by the high content of cholesterol-raising saturated fatty acids in milk fat. A higher content of the trans fatty acids in M diet might have counteracted the cholesterol neutral/decreasing effect and increased plasma triacylglycerol.     

Effects of isoflavones (soy phyto-estrogens) on serum lipids: a meta-analysis of randomized controlled trials

Objectives

To determine the effects of isoflavones (soy phyto-estrogens) on serum total cholesterol (TC), low density lipoprotein cholesterol (LDL), high density lipoprotein cholesterol (HDL) and triglyceride (TG).

Methods

We searched electronic databases and included randomized trials with isoflavones interventions in the forms of tablets, isolated soy protein or soy diets. Review Manager 4.2 was used to calculate the pooled risk differences with fixed effects model.

Results

Seventeen studies (21 comparisons) with 853 subjects were included in this meta-analysis. Isoflavones tablets had insignificant effects on serum TC, 0.01 mmol/L (95% CI: -0.17 to 0.18, heterogeneity p = 1.0); LDL, 0.00 mmol/L (95% CI: -0.14 to 0.15, heterogeneity p = 0.9); HDL, 0.01 mmol/L (95% CI: -0.05 to 0.06, heterogeneity p = 1.0); and triglyceride, 0.03 mmol/L (95% CI: -0.06 to 0.12, heterogeneity p = 0.9). Isoflavones interventions in the forms of isolated soy protein (ISP), soy diets or soy protein capsule were heterogeneous to combine.

Conclusions

Isoflavones tablets, isolated or mixtures with up to 150 mg per day, seemed to have no overall statistical and clinical benefits on serum lipids. Isoflavones interventions in the forms of soy proteins may need further investigations to resolve whether synergistic effects are necessary with other soy components.

     

Effects of molding temperature and pressure on properties of soy protein polymers

Because of the worldwide environmental pollution problem with petroleum polymers, soy protein polymers have been considered as alternatives for biodegradable plastics. The objective of this research was to study the curing behavior of soy protein isolates (SPIs) for that application. The molding variables of temperature, pressure, and time and curing quality factors of tensile strength, strain, and water resistance were evaluated. The maximum stress of 42.9 MPa and maximum strain of 4.61% of the specimen were obtained when SPI was molded at 150°C and 20 MPa for 5 min. The water absorption of the specimen decreased as molding temperature and time increased. Glycerol greatly improved the flexibility of the specimen but decreased its strength. For SPI with 25% glycerol added, the maximum stress and strain of about 12 MPa and 140%, respectively, were achieved when the specimen was molded at 140°C for 5 min. Molding temperature, pressure, and time are major parameters influencing the curing quality of soy protein polymers. At fixed pressure, the molding temperature and time had significant interactive effects on curing quality. At high temperature (e.g., at 150°C) it took about 3 min to reach optimum curing quality; however, at low temperature (120°C) it took about 10 min to reach optimum curing quality. The maximum strength and strain of the cured protein polymer occurred at the molding temperature close to its phase transition temperature or about 40°C below its exothermic temperature. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 73: 2595–2602, 1999     

Effects of phosphorus-containing additives on soy and cottonseed protein as wood adhesives

Soy and cottonseed proteins appear promising as sustainable and environment-friendly wood adhesives. Because of their higher cost relative to formaldehyde-based adhesives, improvement in the adhesive performance of proteins is needed. In this work, we evaluated the adhesive properties of soy and cottonseed protein formulations that included phosphorus-containing acids and esters. For cottonseed protein isolate, most of these additives improved dry adhesive strength, with methylphosphonic acid, phosphorous acid, and phosphoric acid increasing the dry strength by 47, 44, and 42%, respectively, at their optimal concentrations. For soy protein isolate, these additives did not show significant benefits. The phosphorus-containing additives also improved the hot water resistance of the cottonseed protein formulations but showed either no effect or a negative effect for the of soy protein formulations. Thus, the combination of cottonseed protein with phosphorus additives appears to be attractive as wood adhesives.     

Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate

Minor lipids, such as diacylglycerols, monoacylglycerols, cholesterol, and phospholipids play a key role in crystallization of fats. In this study, the effects of minor lipid components on crystallization of blends of cocoa butter (CB) with 10% milk fat or milk-fat fractions, and on bloom formation of chocolate were investigated. Both removing the minor lipids from milk fat and doubling the level of minor lipids from milk fat resulted in longer nucleation onset time, slower crystallization rate, and rapid bloom development in chocolate. Removal of minor lipids resulted in the formation of irregular primary and secondary crystals with inclusions of liquid fat, whereas the crystals were spherical and uniform in shape in the presence of minor lipids. Minor lipids from milk fat, even at the low concentrations typically found in nature, affected the crystallization of milk fat-CB blends, impacted the chocolate microstructure, and affected bloom development in chocolate.     

Effects of oxidative stress on glycerolipid acyl turnover in rat hepatocytes

Lipid peroxidation was induced in freshly isolated rat hepatocytes by incubation in the presence of Fe³⁺, resulting in accumulation of thiobarbituric acid reactive substances. Analysis of lipid classes revealed that the levels and fatty acid compositions of the two major phospholipids, phosphatidylcholine (PC) and phosphatidylethanolamine (PE), remained unchanged but the levels of triacylglycerols (TAG) were significantly reduced, and some of their polyunsaturated fatty acids were selectively lost as the result of oxidant treatment. Acyl turnover in PC and PE as determined by ¹⁸O incorporation from H₂ ¹⁸O-containing media remained largely unchanged during oxidant treatment, while some increased turnover of the saturated fatty acids in TAG was observed. We hypothesize that constitutive recycling of membrane phospholipids rather than selective in situ repair eliminates peroxidized species of PC and PE, TAG could serve as an expendable fatty acid reserve, providing a limited but very dynamic pool of polyunsaturated fatty acids for the resynthesis of phospholipids.     

Effects of feeding formaldehyde treated,full fat soybean flours on milk fat polyunsaturated fatty acids

Raw, commercial, and extrusion cooked full fat soy flours were treated with formaldehyde and then fed to dairy cows. This treatment protected the polyunsaturated fats of the soy from hydrogenation by microbial action in the cow’s rumen. With all of these materials, higher than usual amounts of polyunsaturated fats were incorporated into the milk. In a screening test limited to one cow, an advantage as measured by milk yield, fat yield, protein, solids-not-fat, and increased milk fat C18:2 was seen for the formaldehyde treated, full fat soy flour. The percentage of linoleic acid more than doubled in the milk fat of cows receiving the protected products. Only very slight quantities of formaldehyde (0.1–0.2 ppm) were found in the milk. The efficiency of transfer of the C18:2 from the feed to milk was ca. 37%. This represented a marked improvement over previous trials in which we fed expensive safflower oil-casein-formaldehyde supplements.     

Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin

The hydrolyzed soy protein isolate (HSPI) with different hydrolysis degree was applied to modify urea‐formaldehyde resins (UF) via copolymerization process. The properties of HSPI were characterized by attenuated total reflection Fourier transform infrared spectroscopy (ATR‐FTIR) and TGA. The results show that HSPI with different hydrolysis degree is obtained. ¹H NMR and ATR‐FTIR spectra indicate that HSPI with different hydrolysis degree can incorporate into the structure of cured and uncured UF. The UF modified with higher hydrolysis degree of HSPI possess more stable units and contribute to the lower exothermic peak temperature in DSC curves. The bonding strength of HSPI modified UF increases as the hydrolysis degree of HSPI increases at the hot‐press temperature of 120°C and decreases at the hot‐press temperature of 150°C. The best bonding strength is 1.53 MPa at the hot‐press temperature of 135°C and improved 56.12% compared with UF. In addition, the formaldehyde emission is dramatically reduced. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41469.     

豆奶中苯甲酸、山梨酸的含量测定

采用高效液相色谱法(HPLC)测定豆奶中的苯甲酸、山梨酸的含量。色谱条件为:流动相为甲醇与乙酸铵溶液(0.02 mol/L),体积比为5∶95,流速为1.0 mL/min,紫外检测波长为230 nm,进样体积为10μL。根据保留时间定性,采用外标法定量。结果表明,在0～200μg/mL范围内,回归方程相关系数大于0.99。苯甲酸和山梨酸的加标回收率分别在91.85%～95.72%,94.62%～102.4%。平行测定豆奶样品5次,相对标准偏差(RSD)分别为0.51%,0.96%,说明此方法分离速度快、准确度高、重现性良好。     

The effects of vitamin E and selenium intake on oxidative stress and plasma lipids in hamsters fed fish oil

The aim of the present work was to test the effects of large-dose supplementation of vitamin E (Vit E) and selenium (Se), either singly or in combination, on fish oil (FO)-induced tissue lipid peroxidation and hyperlipidemia. The supplementation of Se has been shown to lower blood cholesterol and increase tissue concentrations of the antioxidant glutathione (GSH); however, the effects of Se supplementation, either alone or in combination with supplemental Vit E, on FO-induced oxidative stress and hyperlipidemia have not been studied. Male Syrian hamsters received FO-based diets that contained 14.3 wt% fat and 0.46 wt% cholesterol supplemented with Vit E (129 IU d-α-tocopheryl acetate/kg diet) and/or Se (3.4 ppm as sodium selenate) or that contained basal requirements of both nutrients. The cardiac tissue of hamsters fed supplemental Se showed increased concentrations of lipid hydroperoxides (LPO) but decreased oxidized glutathione (GSSG) concentrations. The higher concentrations of LPO in the hearts of Se-supplemented hamsters were not lowered with concurrent Vit E supplementation. In the liver, Se supplementation was associated with higher Se-dependent glutathione peroxidase activity and an increase in the GSH/GSSG ratio, whereas a lower hepatic non-Se-dependent glutathione peroxidase activity was seen with Vit E supplementation. Supplemental intake of Se was associated with lower plasma concentrations of total cholesterol and low density lipoprotein cholesterol plus very low density lipoprotein cholesterol. In view of the pro-oxidative effects of Se supplementation on cardiac tissue, a cautionary approach needs to be taken regarding the plasma lipid-lowering properties of supplemental Se.     

Effects of preheating treatment on thermal property and adhesion performance of soy protein isolates

The objective of this research was to study the effects of preheating treatment and thermal-setting temperature on the thermal properties and adhesion performance of esterified and cross-linked soy protein isolates. Preheating treatment was achieved by heating a soy protein isolate suspension (5% solid) for 20 min at 60, 80, 110 or 130°C. Thermal-setting temperatures of 130, 160, 190 and 220°C were achieved by adjusting the temperature of the hot press. Differential scanning calorimetry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to determine changes in the protein structure before and after preheating treatment. Preheating treatment had a significant effect on protein structure and adhesion performance. Adhesion strength of control and esterified soy protein isolates reached maximum at 80°C preheating temperature. Severe preheating (over 110°C) caused complete denaturation of proteins and loss of their native structure and was, therefore, detrimental to adhesion performance. Thermal-setting temperature also had a significant effect on protein structure and wet strength of the soy protein isolates. Wet adhesion strength of unmodified, esterified, and cross-linked soy protein isolates increased by 170%, 128% and 80%, respectively, as the thermal-setting temperature increased from 130 to 220°C.     

Effects of lignin as a filler on properties of soy protein plastics. I. Lignosulfonate

A series of biodegradable plastics from soy protein isolate (SPI) and lignosulfonate (LS) with a weight ratio of 0:10 to 6:4 were prepared with 40 wt % glycerol as a plasticizer by compression molding. Their properties were investigated by wide‐angle X‐ray diffraction (WAXD), differential scanning calorimetry (DSC), dynamical mechanical thermal analysis (DMTA), scanning electron microscopy (SEM), and tensile tests. The results indicated that the introduction of a moderate LS content from 30 to 40 parts in the blends could simultaneously enhance the tensile strength, elongation, and Young's modulus of soy protein plastics alone. Studies of the water sensitivity of the materials suggested that the strong interaction between LS and SPI could restrict the effect of water on the swelling and the damage of the materials, resulting in lower water absorption. The improvement of the properties was attributed mainly to the existence of the beneficial microphase separation and the formation of crosslinked structures because of the introduction of LS into soy protein plastics. Therefore, a model of a crosslinked network formed from SPI molecules with an LS center was established based on the existence of strong physical interactions between LS and SPI. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 3284–3290, 2003     

Effects of conjugated linoleic acids on protein to fat proportions,fatty acids,and plasma lipids in broilers

In a performance trial, broiler chickens received 29 g per kg feed of a preparation containing 70% linoleic acid (LA) in the control treatment and another preparation containing approximately the same amount of conjugated linoleic acids (CLA) in the experimental treatment. Diets of CLA treatment contained 18 g CLA per kg feed. The CLA preparation contained the isomers cis‐9,trans‐11 and trans‐10,cis‐12 at a proportion 1:1, other CLA isomers were quantitively negligible. Performance parameters (weight gain and feed conversion ratio over a 42 day period) were not significantly influenced by CLA intake. However, fat content of liver, breast, and leg muscles was reduced and protein contents in liver and leg muscles were elevated significantly. Fat to protein ratios in the main edible parts were shifted in favour of protein in CLA treated animals. In all analysed tissue lipids the content of saturated fatty acids was increased and that of monounsaturated fatty acids was decreased significantly. At the same time CLA was incorporated in tissue lipids effectively reaching more than 10 g per 100 g of total fatty acids. With regard to isomers the cis‐9,trans‐11 isomer was found in higher concentrations in tissue lipid fractions compared to the trans‐10,cis‐12 isomer. It was concluded that nutrient repartitioning due to CLA intake described for other species is also valid for broilers. Using appropriate feeding strategies it is possible to produce CLA enriched food from broilers.     

Effects of lignin as a filler on properties of soy protein plastics. II. Alkaline lignin

Blend plastics based on soy protein isolate (SPI) strengthened with alkaline lignin (AL) in the weight ratio of 10:0 to 5:5 were prepared with 40 wt % glycerol as a plasticizer by compression molding. The structure and mechanical properties of the blends were investigated by wide‐angle X‐ray diffraction (WAXD), differential scanning calorimetry (DSC), dynamical mechanical thermal analysis (DMTA), and tensile tests. The results indicated that the introduction of AL could effectively increase the tensile strength and Young's modulus, thermal stability, and elongation of the compositive plastics when the AL content ranged from 10 to 20 parts. Moreover, the blend plastics containing 50 parts AL exhibited maximum tensile strength (1.98 MPa) and much higher than that with the SP–AL0 sheet with AL alone (0.89 MPa). In addition, tests of water absorption proved that the introduction of hydrophobic AL effectively reduced water absorption and, hence, decreased water sensibility. Therefore, AL, a relatively low‐cost filler, plays a major role in enhancing the strength and water resistivity of soy protein plastics. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 3291–3297, 2003     

Effects of alkylamines and PC on the oxidative stability of soybean oil TAG in milk casein emulsions

The effects of alkylamines and PC on the coppercatalyzed oxidation of soybean oil TAG were studied in milk casein emulsions. Stearylamine showed an antioxidant effect in casein emulsions in the presence of PC, whereas dicetylphosphate acted as a prooxidant. The antioxidant or prooxidant effect could be explained by the electrostatic repulsion or attraction between positively charged stearylamine or negatively charged dicetylphosophate and positively charged copper ion at the interface, respectively. On the other hand, these effects were not observed in the absence of PC, suggesting the importance of PC for charged components to show their activities at the interface. Other types of alkylamines—spermine, spermidine, and putrescine—also inhibited the oxidation of soybean oil TAG emulsified with casein in the presence of PC. The antioxidant effects of these natural polyamines were higher than that of stearylamine. PC molecular species also affected soybean oil TAG oxidation in emulsion. The oxidative stability of soybean oil TAG increased in the emulsion with PC containing oleic acid.     

Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

The influence of various dietary marine oils and olive oil on fatty acid composition of serum and platelets and effects on platelets and serum lipids were investigated as part of an extensive study of the effects of these oils on parameters associated with cardiovascular/thrombotic diseases. Healthy volunteers (266) consumed 15 mL/d of cod liver oil (CLO); whale blubber oil (refined or unrefined); mixtures of seal blubber oil and CLO; or olive oil/CLO for 12 wk. In the CLO, seal oil/CLO, and whale oil groups, serum levels of eicosapentaenoic acid (EPA) were increased. In platelets, EPA was increased in the CLO, seal/CLO, and olive oil/CLO groups. The localization of n-3 polyunsaturated fatty acids in the triacylglycerols did not seem to influence their absorption. Intake of oleic acid is poorly reflected in serum and platelets. No significant differences in triacylglycerols (IG), total cholesterol, or high density lipoprotein cholesterol were observed, even though TG were reduced in the CLO, CLO/seal oil, and whale oil groups. Mean platelet volume increased significantly in both whale oil groups and the CLO/olive oil group. Platelet count was significantly reduced in the refined whale oil group only. Lipopolysaccharide-stimulated blood tended to generate less thromboxane B₂ in CLO, CLO/seal, and CLO/olive groups. The whale oils tended to reduce in vivo release of β-thromboglobulin. In conclusion, intake of various marine oils causes changes in platelet membranes that are favorably antithrombotic. The combination of CLO and olive oil may produce better effects than these oils given separately. The changes in platelet function are directly associated with alterations of fatty acid composition in platelet membranes.