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

J 2017

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

KAŠPAROVSKÁ, Jitka, Kateřina DADÁKOVÁ, Jan LOCHMAN, Sylvie HADROVÁ, Ludmila KŘÍŽOVÁ et. al.

Basic information

Original name

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

Authors

KAŠPAROVSKÁ, Jitka (203 Czech Republic, belonging to the institution), Kateřina DADÁKOVÁ (203 Czech Republic, belonging to the institution), Jan LOCHMAN (203 Czech Republic, belonging to the institution), Sylvie HADROVÁ (203 Czech Republic, belonging to the institution), Ludmila KŘÍŽOVÁ (203 Czech Republic, belonging to the institution) and Tomáš KAŠPAROVSKÝ (203 Czech Republic, guarantor, belonging to the institution)

Edition

Food Chemistry, Oxford, UK, Elsevier Science, 2017, 0308-8146

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10600 1.6 Biological sciences

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 4.946

RIV identification code

RIV/00216224:14310/17:00094646

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1016/j.foodchem.2016.12.010

UT WoS

000392689400009

Keywords in English

Phytoestrogens; Isoflavones; Bovine milk; Equol; Dairy products; Storage

Abstract

V originále

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.

Links

GA13-34134S, research and development project

Name: Metabolizmus izoflavonů v bachoru se zaměřením na obsah equolu v kravském mléce

Investor: Czech Science Foundation

Citovat

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. 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.

@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.

Detailed Information on Publication Record