Determination of isoflavones from soy-milk, masoor and mung dal soups in Bangladeshi postmenopausal women

Farzana Saleh (1) , Rokeya Begum (2) , Nilufar Nahar (3) , Anjuman Ara Begum (4) , Mohammed Mosihuzzaman (5) , Mamunar Rashid (6)
(1) Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS) , Bangladesh
(2) Department of Pharmacology, Bangladesh University of Health Sciences (BUHS) , Bangladesh
(3) Department of Chemistry, University of Dhaka , Bangladesh
(4) Department of Obstetrics and Gynaecology, Bangladesh Institute of Health Sciences (BIHS) Hospital , Bangladesh
(5) Department of Chemistry, Bangladesh University of Health Sciences (BUHS) , Bangladesh
(6) Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS) , Bangladesh

Abstract

Background: Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Methods and Material: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women. Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Methods and Material: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women.

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Authors

Farzana Saleh
benajibanada@gmail.com (Primary Contact)
Rokeya Begum
Nilufar Nahar
Anjuman Ara Begum
Mohammed Mosihuzzaman
Mamunar Rashid
Saleh, F. ., Begum, R. ., Nahar, N. ., Begum, A. A. ., Mosihuzzaman, M. ., & Rashid, M. . (2018). Determination of isoflavones from soy-milk, masoor and mung dal soups in Bangladeshi postmenopausal women. The North African Journal of Food and Nutrition Research, 2(4), 81–90. https://doi.org/10.51745/najfnr.2.4.81-90

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