Work

Isoflavone Retention during Processing, Bioaccessibility, and Transport by Caco-2 Cells: Effects of Source and Amount of Fat in a Soy Soft Pretzel

Year: 2012

Type: article

Abstract: The impact of source and amount of lipid used to prepare a soy soft pretzel on the bioaccessibility and transport of isoflavones was investigated using the coupled in vitro digestion/Caco-2 human cell model. Pretzels were prepared without or with 2.9 or 6.0% exogenous lipid from either shortening, canola oil, ground almond, or ground hazelnut. The isoflavone backbone structure was stable during pretzel production, although there was partial conversion from malonyl and acetyl glucosides to simple glucosides and aglycones. Endogenous β-glucosidase activity in ground almond facilitated partial conversion of simple glucosides to aglycones during proofing, resulting in a slight decrease in bioaccessibility of isoflavones as compared with other sources of lipid. Amount and source of lipid did not affect bioaccessibility or uptake and metabolism of isoflavones by Caco-2 cells, although transport across the monolayer was greater with the lesser amount of shortening. These results suggest that the isoflavone structure, but not source or amount of lipid in a soy pretzel, may affect bioavailability of isoflavones.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf3037209

Authors: Amber L. Simmons, Chureeporn Chitchumroonchokchai, Yael Vodovotz, Mark L. Failla

Institution: The Ohio State University

Language: English

Topic: Phytoestrogen effects and research

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: National Cancer Institute