Search results for: isoflavones

Authors: Xiao-Li Dong, Quan-Gui Gao, Sa-Sa Gu, Hao-Tian Feng, Man-Sau Wong, Liya Denney

Abstract:

Postmenopausal osteoporosis is a disorder characterized by the progressive bone loss induced by estrogen deficiency in postmenopausal women. This imbalance affects calcium–phosphate metabolism and results in secondary hyperparathyroidism. Purariae Radix (PR), the root of P. lobata (Wild.) Ohwi, is one of the earliest medicinal herbs employed in ancient China. PR contains a high quantity of isoflavones and their glycosides, which are regarded as phytoestrogen. Few investigations of PR are related to its osteoprotective effects. The present study is designed to administer PR water extract to ovariectomized (OVX) female rats, for the investigation of its possibly protective actions on bone and to delineate the potential mechanisms involved. Our results demonstrated that long-term treatment of PR could not significantly improve bone properties, whereas it greatly ameliorated the condition of secondary hyperparathyroidism induced by ovariectomy in those animals. PR might be useful as alternative regimen for protecting against postmenopausal bone loss.

Keywords: Hyperparathyroidism, Ovariectomy, Postmenopausal Osteoporosis, Purariae Radix

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Authors: F. M. Abu-Salem, M. H. Mahmoud, M. H. El-Kalyoubi, A. Y. Gibriel, A. A. Abou-Arab Arab

Abstract:

Dried soy protein hydrolysate powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactive compounds (soy protein hydrolysate) as antioxidant and antimicrobial were added at level of 1, 2 and 3 %.Chemical analysis and physical properties were affected by protein hydrolysate addition. The TBA values were significantly affected (P < 0.05) by the storage period and the level of soy protein hydrolysate. All the tested soybean protein hydrolysate additives showed strong antioxidant properties. Samples of soybean protein hydrolysate showed the lowest (P < 0.05) TBA values at each time of storage. The counts of all determined microbiological indicators were significantly (P < 0.05) affected by the addition of the soybean protein hydrolysate. Decreasing trends of different extent were also observed in samples of the treatments for total viable counts, Coliform, Staphylococcus aureus, yeast and molds. Storage period was being significantly (P < 0.05) affected on microbial counts in all samples Staphylococcus aureus were the most sensitive microbe followed by Coliform group of the sample containing protein hydrolysate, while molds and yeast count showed a decreasing trend but not significant (P < 0.05) until the end of the storage period compared with control sample. Sensory attributes were also performed, added protein hydrolysate exhibits beany flavor which was clear about samples of 3% protein hydrolysate.

Keywords: Antioxidant, antimicrobial, isoflavones, bioactive peptide, antioxidant peptides, soybean protein hydrolysate.

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