Phytochemicals in Soybeans Bioactivity and Health Benefits

• Main Authors: Li, Yang, Qi, Baokun
• Format: eBook Book
• Language: English
• Published: Boca Raton CRC Press 2022; Taylor & Francis Group
• Edition: 1
• Series: Functional Foods and Nutraceuticals
• Subjects: active protein and peptides; dietary fibers; Food Analysis; Food Chemistry; FOODnetBASE; Fruit & Vegetables; Functional foods; health-promoting components; lecithin; Nutraceuticals & Functional Foods; Nutrition; physicochemical properties; Phytochemicals; polypeptide; Processing; SCI-TECHnetBASE; Soybean; Soybean > Health aspects; STMnetBASE; health-promoting components; Black Soybean; Bioactive Compounds; active protein and peptides; Isoflavone Content; Fermented Soybean Foods; Soy Protein; Soy Milk; Soy Peptides; Soybean Fermentation; Soybean Cultivars; Soybean Sprouts; Total Isoflavone; Soybean Protein; Bioactive Peptides; Dietary Fiber; Soybean Seeds; Soy Foods; Fermented Soybean Products; polypeptide; Antihypertensive Peptides; Solid State Fermentation; Fermented Soy Milk; dietary fibers; Isoflavone Aglycones; physicochemical properties; Fermented Soybean; Ace Inhibit Peptide; Soy Sauce; lecithin; Soybean Oil

Soybeans represent an excellent source of high-quality protein with a low content of saturated fat. They can be made into various foods, such as tofu, soymilk, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and incr...

Table of Contents:

• 6.3.2 Health Effects of Polyamines Related to Aging‑Associated Pathologies -- 6.3.2.1 Neuroprotection by Polyamines -- 6.3.2.2 Polyamines in Cardiovascular and Metabolic Syndromes -- 6.3.2.3 Polyamines in Muscle-Related Diseases -- 6.3.2.4 Effects of Polyamines on Tumorigenesis -- 6.4 Polyamines in Soybean and Soy Products -- 6.4.1 Soybean and Non-Fermented Soy Products -- 6.4.2 Fermented Soy Products -- 6.5 Impact of Polyamine Intake from Soybean Food on the Elderly Population -- 6.6 Summary -- References -- Chapter 7 Soybean Glyceollins and Human Health -- 7.1 Introduction -- 7.2 Chemical Structure and Biosynthesis of Soybean Glyceollins -- 7.3 Elicitors of Glyceollin Production -- 7.4 Absorption and Bioavailability of Glyceollins -- 7.5 Health-Promoting Properties of Glyceollin -- 7.5.1 Anti-Estrogenic and Anticancer Activities -- 7.5.2 Anti-Inflammatory Activities -- 7.5.3 Antioxidant Activities -- 7.5.4 Effects on Glucose Metabolism -- 7.5.5 Effects on Lipid Metabolism -- 7.5.6 Effects on Melanogenesis -- 7.5.7 Effects on Bone Health -- 7.6 Conclusion and Future Direction -- References -- Chapter 8 Soybean Allergens -- 8.1 Introduction -- 8.2 Soybean Allergy -- 8.3 Molecular Characterization and Clinical Relevance of Soybean Allergens -- 8.3.1 Gly m 1 and Gly m 2 (Soybean Hull Proteins) -- 8.3.2 Gly m 3 and Gly m 4 (Birch-Pollen Related Allergens) -- 8.3.3 Gly m 5 (β-Conglycinin) and Gly m 6 (Glycinin) -- 8.3.4 Gly m 7 and Gly m 8 -- 8.3.5 Other Soybean Allergens -- 8.4 IgE Cross-Reactivity of Soybean Allergens with Other Species -- 8.5 Strategies to Mitigate Soybean Allergenicity -- 8.5.1 Effect of Food Processing -- 8.5.2 Digestibility -- 8.5.3 Genetic Modification -- 8.6 Traceability of Soybean Allergens in Processed Foods -- 8.7 Conclusions -- Acknowledgments -- References
• Chapter 9 Isolation, Bioactivity, Identification, and Commercial Application of Soybean Bioactive Peptides -- 9.1 Introduction to Soybean Bioactive Peptides -- 9.1.1 Preparation, Isolation, and Identification of Soybean Bioactive Peptides -- 9.1.1.1 Gastrointestinal Digestion -- 9.1.1.2 Enzymatic Hydrolysis -- 9.1.1.3 Food Processing -- 9.1.1.4 Fermentation -- 9.1.2 Isolation of Soybean -- 9.2 Identification of Soybean Bioactive Peptides -- 9.3 Bioactivity Verification of Soybean Peptides -- 9.3.1 Hypocholesterolemic -- 9.3.2 Antidiabetic -- 9.3.3 Antihypertensive -- 9.3.4 Anticancer -- 9.3.5 Antioxidant and Anti-Inflammatory -- 9.3.6 Immunomodulatory -- 9.4 Commercial Application of Soybean Peptides -- 9.4.1 Nutraceutical -- 9.4.2 Functional Food Ingredients -- 9.5 Summary -- References -- Chapter 10 Revisiting Side Streams of Soy Product Processing -- 10.1 Introduction -- 10.2 Okara Valorization -- 10.2.1 An Overview of Okara Composition and Bioactive Components -- 10.2.2 Enzyme Treatment -- 10.2.3 Fermentation -- 10.2.3.1 Fungi -- 10.2.3.2 Bacteria -- 10.2.3.3 Yeasts -- 10.2.4 Using Multiple Biocatalysts for Okara Utilization -- 10.3 Soy Whey Valorization -- 10.3.1 Overview of the Composition of Soy Whey -- 10.3.2 Enzymatic Treatment -- 10.3.3 Fermentation -- 10.3.3.1 Food Fermentation -- 10.3.3.2 Fermentation for Non-Food Applications -- 10.4 Future Prospects -- 10.5 Conclusion -- References -- Chapter 11 Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health -- 11.1 Introduction -- 11.2 Okara: Definition, World Production, Obtainment, and Chemical Composition -- 11.2.1 Definition and World Production -- 11.2.2 Okara Obtainment -- 11.2.3 Chemical Composition -- 11.3 Bioactive Compounds and Health Implications -- 11.3.1 Dietary Fiber and Oligosaccharides -- 11.3.2 Phenolic Compounds and Isoflavones
• Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- Series Editor's Preface -- Editors' Preface -- About the Editors -- Contributors -- Chapter 1 Health Perspectives on Soy Isoflavones -- 1.1 Introduction -- 1.2 Mechanism of Action -- 1.2.1 Estrogenic and Anti-Estrogenic Activity -- 1.2.2 Antioxidant Activity -- 1.2.3 Anti-Inflammatory Activity -- 1.2.4 Other Mechanisms -- 1.3 Metabolism and Bioavailability -- 1.3.1 Bioactive Metabolites -- 1.3.2 Intestinal Microbiota Influence -- 1.4 Health Effects -- 1.4.1 Menopausal Symptoms -- 1.4.2 Cancer -- 1.4.3 Cardiovascular Disease -- 1.4.4 Osteoporosis -- 1.4.5 Cognitive Functions -- 1.4.6 Diabetes -- 1.4.7 Polycystic Ovary Syndrome -- 1.4.8 Skin -- 1.4.9 Other Effects -- 1.5 Sources and Exposure -- 1.5.1 Food -- 1.5.2 Dietary Supplements -- 1.5.3 Infant Formulas -- 1.6 Safety Aspects -- 1.6.1 Adverse Effects -- 1.6.2 Recommendations -- 1.7 Concluding Remarks -- Acknowledgment -- References -- Chapter 2 Soybean Isoflavone Profile: A New Quality Index in Food Application and Health -- 2.1 Introduction -- 2.2 Isoflavone Profile in Soybean Seeds -- 2.3 Isoflavones in Soybean Seeds and Their Components -- 2.4 Isoflavone Biotransformation upon Germination -- 2.5 Isoflavones in Soybean Products -- 2.5.1 Isoflavones in Unfermented Products -- 2.5.2 Isoflavone Profile as Affected by Fermentation -- 2.6 Antioxidant Properties and the New Quality Index in Food Application and Health -- 2.7 Summary -- References -- Chapter 3 Bioactive Peptides from Soybeans and Derived Products -- 3.1 Introduction -- 3.2 Bioactive Peptides from Soybeans and Their Products -- 3.3 Characteristics of Bioactive Peptides -- 3.4 Purification and Identification of Bioactive Peptides -- 3.5 Summary -- References -- Chapter 4 Antioxidant Activity and Health Benefits of Anthocyanin of Black Soybeans
• 11.3.3 Proteins and Bioactive Peptides -- 11.3.4 Health Implications -- 11.4 Okara Valorization for Food Uses -- 11.4.1 Direct Uses -- 11.4.2 Treatments for Okara Valorization -- 11.4.2.1 Bioprocessing -- 11.4.2.2 Chemical Treatments -- 11.4.2.3 Physical Treatments -- 11.5 Summary -- References -- Chapter 12 Polysaccharides from Soybean Hulls and Their Functional Activities -- 12.1 Soybean Hulls -- 12.1.1 Soybean Hulls' Polysaccharides -- 12.1.1.1 Composition of Polysaccharides -- 12.1.1.2 Chemical and Molecular Properties -- 12.1.1.3 Physiological Functions of Polysaccharides -- 12.2 Recovery of Soybean Polysaccharides -- 12.3 Soybean-Polysaccharides-Rich Functional Foods -- 12.4 Summary -- References -- Chapter 13 Effects of Novel Processing Methods on Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.1 Introduction -- 13.2 Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.3 Effects of Ultrasound Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.3.1 Effects of HIU on the Structure of Soy Proteins -- 13.3.2 Effects of HIU on the Functional Properties of Soy Proteins -- 13.3.3 Effects of HIU on the Health Benefits of Soy Proteins -- 13.4 Effects of High-Pressure Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.4.1 Effects of HPP on the Structure of Soy Proteins -- 13.4.2 Effects of HPP on the Functional Properties and Health Benefits of Soy Proteins -- 13.5 Effects of Irradiation on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.5.1 Effects of Irradiation on the Structure of Soy Proteins -- 13.5.2 Effects of Irradiation on the Functional Properties and Health Benefits of Soy Protein
• 4.1 Introduction -- 4.2 Utilization of Black Soybean -- 4.3 Anthocyanin -- 4.3.1 Cyanidin 3 Glucoside (C3G) -- 4.4 Antioxidant Activity and Health Benefits -- 4.4.1 Free Radical Scavenging Activity -- 4.4.2 Anti-Inflammatory and Anticancer Activity -- 4.4.3 Anti-Atherosclerosis and Coronary Heart Disease -- 4.4.4 Antidiabetic Activity -- 4.4.5 Anti-Obesity -- 4.5 Future Potency -- 4.6 Summary -- References -- Chapter 5 Soybean Oil: Chemical Properties and Benefits for Health -- 5.1 Introduction -- 5.2 Composition of Soybean Oil -- 5.2.1 Fatty Acids of Soybean and Their Healthful Properties -- 5.2.2 Essential Fatty Acids -- 5.2.3 Triacylglycerol Composition -- 5.2.4 Soybean Oil of Modified Fatty Acid Composition and Its Health Benefits -- 5.3 Nonacylglycerol Components of Soybean Oil: Structure, Occurrence, and Health-Promoting Effects -- 5.3.1 Phospholipids -- 5.3.1.1 Structure and Technological Relevance -- 5.3.1.2 Bioavailability and Health Effects -- 5.3.2 Tocopherols -- 5.3.2.1 Structure and Occurrence -- 5.3.2.2 Antioxidant Mechanism -- 5.3.2.3 Bioavailability -- 5.3.2.4 Biological Activity and Health-Promoting Effects -- 5.3.3 Phytosterols -- 5.3.3.1 Structure and Occurrence -- 5.3.3.2 Biological Role of Phytosterols -- 5.3.4 Other Components -- 5.3.4.1 Sphingolipids -- 5.3.4.2 Carotenoids -- 5.4 Composition and Oxidative Stability of Soybean Oil -- 5.4.1 Factors That Influence the Oxidative Stability -- 5.4.2 How to Prevent Oil Oxidation and Determine the Oxidative Stability -- 5.5 Final Considerations -- References -- Chapter 6 Polyamines in Soybean Food and Their Potential Benefits for the Elderly -- 6.1 Introduction -- 6.2 Chemical and Biochemical Properties of Polyamines -- 6.3 Polyamines and Health in the Elderly -- 6.3.1 Mechanism of Action of Polyamines in Aging
• 13.6 Effects of Microwave Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein