Group B Saponins in Soy Products in the U.S. Department of AgricultureIowa State University Isoflavone Database and Their Comparison with Isoflavone Contents

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• 作者：P. A. Murphy ; J. Hu ; K. Barua ; C. C. Hauck
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：September 24, 2008
• 年：2008
• 卷：56
• 期：18
• 页码：8534-8540
• 全文大小：188K
• 年卷期：v.56,no.18(September 24, 2008)
• ISSN：1520-5118

文摘

Isoflavones in soy protein foods are thought to contribute to the cholesterol-lowering effect observed when these products are fed to humans. The group B saponins are another ethanol-soluble phytochemical fraction associated with soy proteins and isoflavones and have also been associated with cholesterol-lowering abilities. We measured the group B soyasaponin concentrations in a variety of soy foods and ingredients in the U.S. Department of AgricultureIowa State University Isoflavone Database. We compared the isoflavone and soy saponin concentrations and distributions in intact soybeans, soy ingredients, and retail soy foods. Group B saponins occur in six predominant forms. There appears to be no correlation between saponin and isoflavone concentrations in intact soybeans ranging from 5 to 11 μmol isoflavones/g soybean and from 2 to 6 μmol saponin/g soybean. Depending upon the type of processing, soy ingredients have quite different saponins/isoflavones as compared to mature soybeans. In soy foods, the saponin:isoflavone ration ranges from 1:1 to 2:5, whereas in soy protein isolates, the ratio is ∼5:3. Ethanol-washed ingredients have very low saponins and isoflavones. These very different distributions of saponins and isoflavones in soy products may affect how we view the outcome of feeding trials examining a variety of protective effects associated with soy consumption.