This study investigated the effects of a dietary protein supplement containing enzymatically modified isoquercitrin (EMIQ) on plasma amino-acid levels in healthy people. A randomized double-blind cross-over trial (UMIN000044791) was conducted with a sample of nine healthy individuals. These participants ingested soy protein with or without 42 mg EMIQ for 7 days after performing mild exercise. Plasma amino-acid levels were measured before ingestion and at 15, 30, 45, 60, 90, 120, 180, and 240 min after ingestion on the last day. The concentrations of total amino acids at 0 and 120 min and easily oxidized amino acids at 120 min were significantly higher in the plasma of individuals who consumed 42 mg EMIQ. Oxidative stress levels were lower and plasma testosterone levels were higher in participants who ingested soy protein with 42 mg EMIQ than in those who did not. These results suggest that daily ingestion of soy protein with 42 mg EMIQ can be useful for effective protein absorption.
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http://dx.doi.org/10.1007/s00726-023-03267-4 | DOI Listing |
Int J Biol Macromol
January 2025
Technology Innovation Center of Natural Fragrances and Flavors, State Administration for Market Regulation, People's Republic of China.
Cinnamon essential oil has gained widespread attention in the food industry as a safe and effective preservative. However, its low water solubility and high volatility limit its application in food, making the use of natural emulsifiers for its emulsification an increasingly popular focus of research. This study focuses on the extraction of galactomannan-rich aqueous extracts from Gleditsia sinensis seeds using a low-energy, low-pollution microwave-assisted method.
View Article and Find Full Text PDFFood Chem
January 2025
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address:
The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing 401135, China. Electronic address:
Protein fibrillation has great potential for enhancing the emulsification, foaming, and gelling properties of proteins. However, its effects on protein film-forming properties are less well understood. In this study, soy protein isolate (SPI) was subjected to fibrillation at pH 2.
View Article and Find Full Text PDFAllergol Immunopathol (Madr)
January 2025
Department of Research and Development, Inmunotek SL, Alcalá de Henares, Madrid, Spain.
Background: Anaphylaxis is a severe allergic reaction with increasing incidence in Europe. It is often caused by food, insect venom, and drugs. White, red, and green beans () are legumes of the family consumed worldwide.
View Article and Find Full Text PDFPlant Cell Physiol
December 2024
RIKEN Center for Sustainable Resource Science, Yokohama 230-0045, Japan.
Soybean (Glycine max) is a leguminous crop cultivated worldwide that accumulates high levels of isoflavones. Although previous research has often focused on increasing the soybean isoflavone content because of the estrogen-like activity of dietary soy in humans, the rapidly increasing demand for soybean as a plant-based meat substitute has raised concerns about excessive isoflavone intake. Therefore, the production of isoflavone-free soybean has been anticipated.
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