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Nutritional quality, antioxidant activity and antigenicity of thermally processed soy food stuffs

AutorAmigo-Benavent, Miryam; Silván, José Manuel CSIC ORCID ; Moreno, F. Javier CSIC ORCID ; Villamiel, Mar CSIC ORCID ; Castillo, M. Dolores del CSIC ORCID
Fecha de publicación2007
CitaciónVI Workshop Cost Action 927-IMARS (2007)
ResumenInterest in health driving soy market is growing. It is likely that this growth continues to be driven by health concerns. Soy is cholesterol-free and rich in high-quality protein, vitamins and minerals, such as magnesium and calcium. Soy, soy proteins and soy isoflavones are increasingly marketed as preventative ingredients for CVD (cardiovascular diseases). Recent years have seen claims that soy has the potential to reduce the risk of various conditions including prostate cancer, heart disease and Alzheimer's disease, breast cancer and osteoporosis and relieve symptoms of the menopause. Soy is a potential cancer fighter because it contains certain ingredients called antioxidants. During manufacturing both protein quality and antioxidant character of soy foods may be deteriorated. Protein structural modifications may provoke changes in its inmunogenicity. To date, few studies concerning to theses issues have been published. The aim of the present paper was to assess the protein quality, antioxidant activity and antigenicity of several soy foods commercialised in Spain. Soy products are mainly marketed in Europe as meat or dairy products. However, others items like tofu, crackers, bread, etc are also marketed. Commercial soy based foodstuffs, including beverages (n=15), cow milk fortified with soy isoflavones (n=1), snacks (n=1) and biscuits (n=2) were selected for studying. Nutrional quality was estimated by protein and free lysine analyses. Protein content was determined by Kjeldhal while available lysine by OPA assay. Furosine was measured as chemical index for losing of nutritional quality by means of the Maillard reaction. To look at structural changes in proteins, RP-HPLC and SDS polyacrylamide gel electrophoresis (SDS-PAGE) were performed. In addition, proteins were electroblotted and immunodection was carried out with a polyclonal anti-soy protein antibody followed by a horseradish peroxidase anti-immunoglobulin (Ig) G antibody. The overall antioxidant activity of soy products was measured by ORACFL assay. Data suggested that during manufacturing of soy products their nutritional quality, antigenicity and antioxidant activity are affected as a function of the intensity of the thermal process. In general, properties of the soy beverages are less modified than those of powdered and solid foods which are submitted to high temperatures during manufacturing. Protein denaturation and loss of available lysine by means of the Maillard reaction seem to be the main changes affecting the protein fraction. Further studies would be needed to discard protein cross-linking. However, no electrophoretic bands supporting the occurrence of this reaction were observed by SDS-PAGE analysis. A relationship between structural modification of protein estimated by both HPLC and SDS-PAGE and the immunoblotting data was observed. Therefore, the immunological assay might be employed for the simultaneous identification of soy products and their quality control. Solid and powdered foods showed the highest antioxidant values, possibly other compounds possessing this property are formed for keeping this functional property. In addition, data derived from theses investigations indicated that sole data on protein content do not supply accurate information on its nutritional quality.
DescripciónResumen del trabajo presentado al VI Workshop Cost Action 927-IMARS: Thermally Processed Foods: Possible Health Implications, celebrado en Sofía (Bulgaria) del 3 al 5 de mayo de 2007.
URIhttp://hdl.handle.net/10261/155096
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