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@article{1373355,
author = {Kašparovská, Jitka and Dadáková, Kateřina and Lochman, Jan and Hadrová, Sylvie and Křížová, Ludmila and Kašparovský, Tomáš},
article_location = {Oxford, UK},
article_number = {MAY},
doi = {http://dx.doi.org/10.1016/j.foodchem.2016.12.010},
keywords = {Phytoestrogens; Isoflavones; Bovine milk; Equol; Dairy products; Storage},
language = {eng},
issn = {0308-8146},
journal = {Food Chemistry},
title = {Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC-MS (TOF) analysis},
volume = {222},
year = {2017}
}
TY - JOUR
ID - 1373355
AU - Kašparovská, Jitka - Dadáková, Kateřina - Lochman, Jan - Hadrová, Sylvie - Křížová, Ludmila - Kašparovský, Tomáš
PY - 2017
TI - Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC-MS (TOF) analysis
JF - Food Chemistry
VL - 222
IS - MAY
SP - 67-73
EP - 67-73
PB - Elsevier Science
SN - 03088146
KW - Phytoestrogens
KW - Isoflavones
KW - Bovine milk
KW - Equol
KW - Dairy products
KW - Storage
N2 - The effect of supplementing a basal diet for dairy cows with "Soybean extract 40% (Biomedica, Prague, Czech Republic), containing 40% soybean isoflavones, on the contents of daidzein, glycitein, genistein, and equol in milk as well as fresh and mature yogurts was estimated. To determine the contents of these isoflavonoids, an efficient analytical LC-MS (TOF) technique was used. The "Soybean extract 40" used in our study contained an especially high proportion of daidzein (307 g kg(-1)). In both milk and yogurt samples, the amounts of daidzein and its metabolite equol were significantly higher in samples obtained from cows that received the isoflavone extract-supplemented diet than from those that received the basal diet, as the precursor daidzein contributed to the increased equol concentrations. Fermentation caused significant changes in the daidzein and glycitein concentrations. With maturation, the concentrations of daidzein and equol were unaffected, while the glycitein concentration decreased significantly. (C) 2016 Elsevier Ltd. All rights reserved.
ER -
KAŠPAROVSKÁ, Jitka, Kateřina DADÁKOVÁ, Jan LOCHMAN, Sylvie HADROVÁ, Ludmila KŘÍŽOVÁ and Tomáš KAŠPAROVSKÝ. Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC-MS (TOF) analysis. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2017, vol.~222, MAY, p.~67-73. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2016.12.010.
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