Soymilk isoflavones

Xu X, Wang H-J, Murphy PA, Cook L, Hendrich S. 1994. Daidzein is a more bioavailable soymilk isoflavone than is genistein in adult women. J Nutr 124 825-832. 

Table 10.10. Fraction Weight, Moisture and isoflavone Contents in Soymilk and Tofu Processing (Wang Murphy, 1996) ...

Chien, H.L. H.Y. Huang C.C. Chou. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 2006, 23, 772-77%. 

Prabhakaran, M.P. C.O. Perera. Effect of extraction methods and UHT treatment conditions on the level of isoflavones during soymilk manufacture. Food Chem. 2006,99, 231-237. 

Other soy protein products include dried soy milk and tofu (see the Chapter Food Use of Whole Soybeans), as well as mixtures of SF, SPC, or SPI with milk or egg protein, gelatin, or other components for specific functional applications. Extruder-texturized fburs and concentrates and spun fiber isolates, which resemble meat in appearance, may be made at the point of use but usually are supplied in bulk from strategically located production facilities. Edible co-products of soy protein ingredient manufacture include the hulls and the cotyledon fiber (cell walls) from SPI or soymilk production. The extract by-product from SPC may be used as the feedstock for isolating isoflavones. 

Several studies ranging from 4 to 24 weeks in duration showed no effect of soy supplementation on other inflammatory markers, including IL-6 (Fanti et al., 2006 Hilpert et al., 2005 Jenkins et al., 2002) andTNF-a (Fanti et al., 2006 Hermansen et al., 2005 Jenkins et al., 2002 Ryan-Borchers et al., 2006). One small study by Huang et al. (2005) reported a reduction in TNF-a in postmenopausal women following daily consumption of soymilk (1.065L) containing 112 mg isoflavones for 16 weeks. By 2 weeks, serum levels of TNF-a decreased by 25.1%, and by 66.7% after 10 wk of soy consumption. TNF-a concentration returned to pre-diet levels 4 weeks after soy consumption ended. 

Rekha, C. R., Vijayalakshmi, G. (2010). Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology, 109,1198-1208. 

Ewe, J. A., Wan Abdullah, W. N., Liong, M. T. (2011). ACE inhibitory activity and bioconversion of isoflavones by Lactobacillus in soymilk snpplemented with B-vitamins. British Food Journal, 113, 1127-1146. 

Clinical trials have supported the efficacy of isoflavones such as genistein, found in soymilk and other soy products, in prevention of breast tumours and other cancers, as well as alleviating hot flushes and other symptoms associated with the menopause (Albert et al. 2002). Isoflavones are also found in liquorice (Glycyrrhiza glabra), alfalfa Medicago sativa), black cohosh (Cimicifuga racemosa) and red clover (Trifolium pratense). 

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