title: Isoflavone profile and biological activity of soy bread.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
authors.forename: Yu Chu
authors.initials: YC
authors.lastname: Zhang
authors.forename: Daniel
authors.initials: D
authors.lastname: Albrecht
authors.forename: Joshua
authors.initials: J
authors.lastname: Bomser
authors.forename: Steven J
authors.initials: SJ
authors.lastname: Schwartz
authors.forename: Yael
authors.initials: Y
authors.lastname: Vodovotz
mesh_terms: 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
chemical_list: D007529:Isoflavones