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91.
Minan Lu Kegong Xie Ke Huang Xianzhe Lu Lu Lu Yu Shi Yujin Tang 《Journal of food science》2020,85(4):1302-1306
The effects and mechanisms of soybean isoflavone on osteoblast (OB) proliferation in vitro were investigated. Fifty female Wistar rats were randomly divided into five groups with 10 rats in each group. Rat OBs were separated and cultured. The first generation of OBs cultured for 48 hr at various concentrations of isoflavone were set as the experimental groups, the OBs exposed to estradiol (E2) culture were considered as positive control group. The biological characterization of OBs was investigated by phase contrast microscopy and alkaline phosphatase (ALP) histochemistry. The concentrations of interleukin (IL-1), osteoprotegerin (OPG), transforming growth factor (TGF), granulocyte-macrophage colony-stimulating factor (GM-CSF), and vascular endothelial growth factor (VEGF) in isoflavone culture solutions were determined. Proliferation rate of OBs was increased in experimental group comparing that in the blank group. ALP activity in experimental group was higher than that in blank group. No significant differences of ALP activity were observed between E2 culture group and isoflavone group at concentrations of 10−5 and 10−7 mM (P > 0.05). Furthermore, in the experimental groups at low isoflavone concentrations, the concentrations of OPG, TGF, and VEGF were increased and positively correlated with OB proliferation. However, the concentrations of IL-1, GM-CSF were decreased at higher concentration of isoflavone and were negatively correlated with OB proliferation. Soybean isoflavone could promote the growth and proliferation of rat OB, it might act as the stimulator of OPG, TGF, and VEGF pathway, and the inhibitor of IL-1, GM-CSF pathway as well. 相似文献
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Priscila F. de Melo Daneysa L. Kalschne Rosana A. da Silva-Buzanello Joana S. Amaral Alex S. Torquato Marinês P. Corso Heloisa G. Falcão Eliane Colla Elza I. Ida Cristiane Canan 《International Journal of Food Science & Technology》2020,55(1):397-405
The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods. 相似文献
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大豆胚芽中异黄酮和皂甙同步提取工艺的研究 总被引:2,自引:0,他引:2
大豆异黄酮和大豆皂甙是大豆中的活性成分。本文主要研究了同时从大豆中提取这两种物质的工艺条件,通过溶剂对比实验、单因素实验确定了从大豆粕中提取大豆异黄酮和大豆皂甙的最佳工艺,并通过正交实验优化最佳生产工艺条件:温度55℃、固液比1:18、80%的乙醇溶液、提取时间2h、提取两次,异黄酮和皂甙得率分别为1.53%和4.07%。 相似文献
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选择6种大孔吸附树脂分离大豆糖蜜中的异黄酮,考察大孔吸附树脂对大豆糖蜜中异黄酮的吸附能力,并以糖蜜中异黄酮浓度、吸附液流速、吸附液pH值为参数进行单因素试验.结果表明:最佳树脂为LS-800,其静态吸附率为64.12%,静态解吸率为69.39%;动态吸附条件为:吸附液中异黄酮质量浓度1.23 mg/mL,吸附液流速1 mL/nin,吸附液pH值4.0,吸附率为89.50%;动态解吸条件为:解吸液为体积分数为80%乙醇水溶液,解吸液流速1 mL/min,解吸率为86.22%.经大孔树脂分离纯化后,产品中的异黄酮含量为56.03%,回收率为68.82%. 相似文献
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高淑云 《徐州工程学院学报》2014,(4):32-38
以银杏果为原料,通过对索氏提取时间、固液比、乙醇体积分数、提取温度单因素试验确定最佳单因素水平并做响应面优化实验,确定了以乙醇为提取剂提取银杏果中异黄酮化合物的最佳工艺条件.然后采用紫外分光光度法测定异黄酮质量分数.结果表明,最佳提取工艺为:索氏提取时间5 h ,固液比1∶30,乙醇体积分数80%,提取温度97.45℃.在最佳条件提取后采取紫外分光光度计测定,回收率为98.15%,精密度为3.391%,银杏果异黄酮质量分数为2.255 m g/g . 相似文献
100.
酱油中黄酮类物质的分离与鉴定 总被引:3,自引:0,他引:3
采用真空浓缩干燥酱油、乙酸乙酯热回流抽取酱油中黄酮类物质 ,并使用薄层层析法 (TLC)进行分离纯化。研究表明 ,理想的方法是用硅胶GF2 54 做吸附剂 (薄层板厚度约为0 3mm) ,用三氯甲烷∶甲醇 =6∶1的混合展开系统。从提取物中分离出 3种样品 ,Rf 值分别为 0 70、0 50、0 4 0。把TLC法分离制备的样品进行结构检测 ,经过紫外光谱和TLC鉴定 ,判定酱油中的主要异黄酮为大豆素、染料木素和 6 ,7,4’ -三羟异黄酮 相似文献