Isoflavone profile and biological activity of soy bread.
The present study examines the ability of isoflavone extracts from whole soy bread and two soy bread fractions, crumb and crust, to modulate the proliferation of human prostate cancer PC-3 cells. Total isoflavone content in the two fractions of soy bread were similar (3.17 micromol/g dry basis). However, their conjugate patterns were altered. Both fractions of soy bread contained a similar level of isoflavone aglycones ( approximately 24%). Low concentrations of soy bread extracts increased PC-3 cell proliferation as much as 47% compared to untreated control. This proliferative effect in cell growth was reduced at higher extract concentration. Soy bread crust extract (10 mg/mL) reduced PC-3 cell proliferation by 15% compared to untreated control. Interestingly, wheat bread extracts increased cell proliferation at all concentrations tested. Although extracts from both breads possessed biological activity, only soy bread crust extract reduced PC-3 cell proliferation. This observation may be related to the presence of soy in this bread.
Zhang
Yu Chu
YC
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
Albrecht
Daniel
D
Bomser
Joshua
J
Schwartz
Steven J
SJ
Vodovotz
Yael
Y
D001939:Bread / Q000032:analysis*; D002455:Cell Division / Q000187:drug effects; D006801:Humans; D007529:Isoflavones / Q000032:analysis* / Q000494:pharmacology*; D008297:Male; D011471:Prostatic Neoplasms / Q000473:pathology; D045730:Soy Foods / Q000032:analysis*; D014407:Tumor Cells, Cultured
D007529:Isoflavones