Determination of Isoflavones from Soy-Milk, Masoor and Mung Dal Soups in Bangladeshi Postmenopausal Women

Farzana  Saleh; Rokeya  Begum; Nilufar  Nahar; Anjuman Ara  Begum; Mohammed  Mosihuzzaman; Mamunar  Rashid

doi:10.51745/najfnr.2.4.81-90

Determination of Isoflavones from Soy-Milk, Masoor and Mung Dal Soups in Bangladeshi Postmenopausal Women

PDF (Full text)

Human and Clinical Nutrition

DOI https://doi.org/10.51745/najfnr.2.4.81-90

Issue Vol. 2 No. 4 (2018): July - December: 2018

Submitted 2018-07-02

Published 2018-10-02

This work is licensed under a Creative Commons Attribution 4.0 International License.

Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Background: Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect.

Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal.

Participants and Methods: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis.

Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women. Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Methods and Material: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup.

Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women.

Keywords

Isoflavones Soy-Milk Masoor Dal Mung Dal Bioavailability Bangladeshi Menopausal Women

Farzana Saleh

Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS)
Rokeya Begum

Department of Pharmacology, Bangladesh University of Health Sciences (BUHS)
Nilufar Nahar

Department of Chemistry, University of Dhaka
Anjuman Ara Begum

Department of Obstetrics and Gynaecology, Bangladesh Institute of Health Sciences (BIHS) Hospital
Mohammed Mosihuzzaman

Department of Chemistry, Bangladesh University of Health Sciences (BUHS)
Mamunar Rashid

Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS)

PDF (Full text)

How to Cite

Saleh, F. ., Begum, R. ., Nahar, N. ., Begum, A. A. ., Mosihuzzaman, M. ., & Rashid, M. . (2018). Determination of Isoflavones from Soy-Milk, Masoor and Mung Dal Soups in Bangladeshi Postmenopausal Women. The North African Journal of Food and Nutrition Research, 2(4), 81-90. https://doi.org/10.51745/najfnr.2.4.81-90

More Citation Formats

Download Citation

1. van der Schouw, Y. T., van der Graaf, Y., Steyerberg, E. W., Eijkemans, M. J. C., & Banga, J. D. (1996). Age at menopause as a risk factor for cardiovascular mortality. The Lancet, 347(9003), 714–718. https://doi.org/10.1016/S0140-6736(96)90075-6

2. Bjarnason, N. H. (2005). Endometrial cancer and hormone-replacement therapy. The Lancet, 366(9481), 200–201. https://doi.org/10.1016/S0140-6736(05)66455-0

3. Million Women Study Collaborators. (2003). Breast cancer and hormone-replacement therapy in the Million Women Study. The Lancet, 362(9382), 419–427. https://doi.org/10.1016/S0140-6736(03)14065-2

4. Knight, D. C., & Eden, J. A. (1996). A review of the clinical effects of phytoestrogens. Obstetrics & Gynecology, 87(5), 897–904. https://doi.org/10.1016/0029-7844(96)00020-8

5. Yuan, J. P., Wang, J. H., & Liu, X. (2007). Metabolism of dietary soy isoflavones to equol by human intestinal microflora—Implications for health. Molecular Nutrition & Food Research, 51(7), 765–781. https://doi.org/10.1002/mnfr.200600262

6. Lee, H. P., Gourley, L., Duffy, S. W., Estève, J., Lee, J., & Day, N. E. (1991). Dietary effects on breast-cancer risk in Singapore. The Lancet, 337(8751), 1197–1200. https://doi.org/10.1016/0140-6736(91)92867-2

7. Setchell, K. D. R. (1995). Non-steroidal estrogens of dietary origin: Possible roles in health and disease, metabolism and physiological effects. Proceedings of the Nutrition Society of New Zealand, 20, 1–21.

8. Cassidy, A. (1996). Physiological effects of phyto-oestrogens in relation to cancer and other human health risks. Proceedings of the Nutrition Society, 55(1B), 399–417. https://doi.org/10.1079/PNS19960038

9. Anderson, J. W., Johnstone, B. M., & Cook-Newell, M. E. (1995). Meta-analysis of the effects of soy protein intake on serum lipids. New England Journal of Medicine, 333(5), 276–282. https://doi.org/10.1056/NEJM199508033330502

10. Kurzer, M. S. (2000). Hormonal effects of soy isoflavones: Studies in premenopausal and postmenopausal women. The Journal of Nutrition, 130(3), 660S–661S. https://doi.org/10.1093/jn/130.3.660S

11. Mayr, U., Butsch, A., & Schneider, S. (1992). Validation of two in vitro test systems for estrogenic activities with zearalenone, phytoestrogens and cereal extracts. Toxicology, 74(2–3), 135–149. https://doi.org/10.1016/0300-483X(92)90136-2

12. Markiewicz, L., Garey, J., Adlercreutz, H., & Gurpide, E. (1993). In vitro bioassays of non-steroidal phytoestrogens. The Journal of Steroid Biochemistry and Molecular Biology, 45(5), 399–405. https://doi.org/10.1016/0960-0760(93)90009-A

13. Setchell, K. D. R. (1998). Phytoestrogens: The biochemistry, physiology, and implications for human health of soy isoflavones. The American Journal of Clinical Nutrition, 68(6), 1333S–1346S. https://doi.org/10.1093/ajcn/68.6.1333S

14. Song, T., Barua, K., Buseman, G., & Murphy, P. A. (1998). Soy isoflavone analysis: Quality control and a new internal standard. The American Journal of Clinical Nutrition, 68(6), 1474S–1479S. https://doi.org/10.1093/ajcn/68.6.1474S

15. Setchell, K. D. R., & Cassidy, A. (1999). Dietary isoflavones: Biological effects and relevance to human health. The Journal of Nutrition, 129(3), 758S–767S. https://doi.org/10.1093/jn/129.3.758S

16. Okabe, Y., Shimazu, T., & Tanimoto, H. (2011). Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women. Journal of the Science of Food and Agriculture, 91(4), 658–663. https://doi.org/10.1002/jsfa.4228

17. Anupongsanugool, E., Teekachunhatean, S., Rojanasthien, N., Pongsatha, S., & Sangdee, C. (2005). Pharmacokinetics of isoflavones, daidzein and genistein, after ingestion of soy beverage compared with soy extract capsules in postmenopausal Thai women. BMC Clinical Pharmacology, 5, Article 2. https://doi.org/10.1186/1472-6904-5-2

18. Chanteranne, B., Branca, F., Kaardinal, A., Wahala, K., Braesco, V., Ladroite, P., Brouns, F., & Coxam, V. (2008). Food matrix and isoflavones bioavailability in early postmenopausal women: A European clinical study. Clinical Interventions in Aging, 3(4), 711–718. https://doi.org/10.2147/CIA.S4085

19. Peñalvo, J. L., Nurmi, T., & Adlercreutz, H. (2004). A simplified HPLC method for total isoflavones in soy products. Food Chemistry, 87(2), 297–305. https://doi.org/10.1016/j.foodchem.2003.12.028

20. Cassidy, A., Brown, J. E., Hawdon, A., Faughnan, M. S., King, L. J., Millward, J., Zimmer-Nechemias, L., Wolfe, B., & Setchell, K. D. R. (2006). Factors affecting the bioavailability of soy isoflavones in humans after ingestion of physiologically relevant levels from different soy foods. The Journal of Nutrition, 136(1), 45–51. https://doi.org/10.1093/jn/136.1.45

21. Setchell, K. D. R., Brown, N. M., Desai, P., Zimmer-Nechemias, L., Wolfe, B. E., Brashear, W. T., Kirschner, A. S., Cassidy, A., & Heubi, J. E. (2001). Bioavailability of pure isoflavones in healthy humans and analysis of commercial soy isoflavone supplements. The Journal of Nutrition, 131(4), 1362S–1375S. https://doi.org/10.1093/jn/131.4.1362S

22. Setchell, K. D. R., Brown, N. M., Desai, P. B., Zimmer-Nechimias, L., Wolfe, B., Jakate, A. S., Creutzinger, V., & Heubi, J. E. (2003). Bioavailability, disposition, and dose-response effects of soy isoflavones when consumed by healthy women at physiologically typical dietary intakes. The Journal of Nutrition, 133(4), 1027–1035. https://doi.org/10.1093/jn/133.4.1027

23. Watanabe, S., Yamaguchi, M., Sobue, T., Takahashi, T., Miura, T., Arai, Y., Mazur, W., Wähälä, K., & Adlercreutz, H. (1998). Pharmacokinetics of soybean isoflavones in plasma, urine and feces of men after ingestion of 60 g baked soybean powder (kinako). The Journal of Nutrition, 128(10), 1710–1715. https://doi.org/10.1093/jn/128.10.1710

24. Sørensen, D. M. (2015). The effect of processing and formulation on the bioavailability of isoflavones from red clover [Master's thesis, Aarhus University].

25. Teekachunhatean, S., Techatoei, S., Rojanasthein, N., Manorot, M., & Sangdee, C. (2012). Influence of fructooligosaccharide on pharmacokinetics of isoflavones in postmenopausal women. Evidence-Based Complementary and Alternative Medicine, 2012, Article 783802. https://doi.org/10.1155/2012/783802

26. Kano, M., Takayanagi, T., Harada, K., Sawada, S., & Ishikawa, F. (2006). Bioavailability of isoflavones after ingestion of soy beverages in healthy adults. The Journal of Nutrition, 136(9), 2291–2296. https://doi.org/10.1093/jn/136.9.2291

More

Most read articles by the same author(s)

Hasina Afroz, Supta Mondal, Taslima Khatun, Farzana Saleh, Md. Anower Hussain Breastfeeding Knowledge, Attitude, and Practices Among Mothers at EPI Centers in the Northern Part of Dhaka City

Determination of Isoflavones from Soy-Milk, Masoor and Mung Dal Soups in Bangladeshi Postmenopausal Women

Keywords

How to Cite

Similar Articles

Most read articles by the same author(s)

Downloads 556

Views 1082

Country (Top 10)

Make a Submission

Journal Issue

Keywords

Browse by Category

Information

Highly Accessed

Published by

Useful Links

Connect

Contact Us