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.

Základní údaje

Originální název

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

Autoři

KAŠPAROVSKÁ, Jitka (203 Česká republika, domácí), Kateřina DADÁKOVÁ (203 Česká republika, domácí), Jan LOCHMAN (203 Česká republika, domácí), Sylvie HADROVÁ (203 Česká republika, domácí), Ludmila KŘÍŽOVÁ (203 Česká republika, domácí) a Tomáš KAŠPAROVSKÝ (203 Česká republika, garant, domácí)

Vydání

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

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10600 1.6 Biological sciences

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 4.946

Kód RIV

RIV/00216224:14310/17:00094646

Organizační jednotka

Přírodovědecká fakulta

DOI

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

UT WoS

000392689400009

Klíčová slova anglicky

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

Štítky

NZ, rivok

Změněno: 5. 4. 2018 09:40, Ing. Nicole Zrilić

Anotace

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.

Návaznosti

GA13-34134S, projekt VaV

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

Investor: Grantová agentura ČR, Metabolizmus izoflavonů v bachoru se zaměřením na obsah equolu v kravském mléce

Citovat

KAŠPAROVSKÁ, Jitka, Kateřina DADÁKOVÁ, Jan LOCHMAN, Sylvie HADROVÁ, Ludmila KŘÍŽOVÁ a 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, roč. 222, MAY, s. 67-73. ISSN 0308-8146. Dostupné z: 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 a 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, roč.~222, MAY, s.~67-73. ISSN~0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2016.12.010.

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