Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 6, Pages 3558-3566Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf903796c
Keywords
Soy milk; thermal processing; UHT; saponin; phytic acid; phenolics; isoflavones; antioxidants; antitumor cell proliferation; CAA; HPLC
Funding
- NCRR NIH HHS [2P20RR015566, P20RR016741] Funding Source: Medline
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The aims of this work were to compare antiproliferation, antioxidant activities and total phyto-chemicals and individual isoflavone profiles in soy milk processed by various methods including traditional stove cooking, direct steam injection, direct ultrahigh temperature (UHT), indirect UHT, and a two-stage simulated industry method, and a selected commercial soy milk product. Various processing methods significantly affected total saponin, phytic acid, and total phenolic content and individual isoflavone distribution. The laboratory UHT and the two-stage processed soy milk exhibited relatively higher total phenolic content, total flavonoid content, saponin and phytic acid than those processed by the traditional and steam processed methods. Thermal processing caused obvious intertransformation but did not cause severe degradation except for breaking down of aglycons. Thermal processing significantly increased antioxidant capacities of soy milk determined by chemical analyses, but decreased cellular antioxidant capacities as compared to the raw soy milk. The raw and all processed soy milk exhibited antipoliferative activities against human HL-60 leukemia cells, AGS gastric tumor cells, and DU145 prostate cancer cells in a dose-dependent manner. The raw soy milk, but not the processed soy milk, exhibited a dose-dependent antiproliferative effect against colorectal adenocarcinorna Caco-2 cells. Taken together, these results indicate that various thermal processing methods change not only phytochemcials but also potential health-promoting effects of soy milk.
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