Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected for use in an on-going nutritional study were measured by LC-MS. The daidzin, daidzein, 6"-O-malonyldaidzin, 6"-O-acetyldaidzin, genistein, genistin, 6"-O-malonylgenistin, 6"-O-acetylgenistin, glycitin, glycitein, 6"-O-malonylglycitin, and 6"-O-acetylglycitin content are expressed in terms of individual isoflavones, total isoflavone equivalents, and milligrams of isoflavones per portion served. Soybeans (774 mg x kg(-1) total isoflavones) and soybean-containing foods had the highest isoflavone content of the foods examined. The low-soy foods all contained very low concentrations (<8 mg x kg(-1) total isoflavones) of the isoflavone aglycons and glucoconjugates. High- and low-soy 11 day rotating menus were constructed from the analyzed foods to deliver 100.0 and 0.5 mg of isoflavones per day, respectively.
Wiseman
Helen
H
Department of Nutrition and Dietetics, Nutrition, Food and Health Research Centre, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE19NN, United Kingdom.
Casey
Karen
K
Clarke
Don B
DB
Barnes
Karen A
KA
Bowey
Elizabeth
E
D005504:Food Analysis; D006001:Glycoconjugates / Q000032:analysis*; D006801:Humans; D007529:Isoflavones / Q000032:analysis*; D009747:Nutritional Physiological Phenomena; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D006113:United Kingdom
D006001:Glycoconjugates; D007529:Isoflavones; D030262:Soybean Proteins