Disease relevance of Soy Foods

• Elimination of plasmid-linked polyglutamate production by Bacillus subtilis (natto) with acridine orange [1].
• Genistein is a candidate prostate cancer preventive phytochemical found at high levels in soybean and soy foods [2].
• Based on the information presented, isoflavone-containing soy foods may have favorable effects on the cardiovascular system, but major knowledge gaps still exist regarding effects ofphytoestrogen supplements on bone diseases, various cancers, menopausal symptoms, and cognitive function [3].
• Natto intake may help prevent postmenopausal bone loss through the effects of menaquinone 7 or bioavailable isoflavones, which are more abundant in natto than in other soybean products [4].
• It is suggested that bacteriocin-producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso [5].

High impact information on Soy Foods

• The mutagenicities of these compounds with nitrite accounted for 16-61% of the total mutagenicity of soy sauce with nitrite [6].
• In the present study, soy sauce was extracted with ethyl acetate [7].
• This appeared to be due at least in part to the relatively high sodium chloride content of soy sauce [8].
• Soy sauce was found to contain antioxidant activity which may be related to the observed anticarcinogenic effect [8].
• Contrary to expectations, mouse forestomach ornithine decarboxylase activity was induced by soy sauce [8].

Chemical compound and disease context of Soy Foods

• Some Bacillus subtilis strains, including natto (fermented soybeans) starter strains, produce a capsular polypeptide of glutamate with a gamma-linkage, called poly-gamma-glutamate (gamma-PGA) [9].
• Molecular cloning and nucleotide sequence of the 90k serine protease gene, hspK, from Bacillus subtilis (natto) No. 16 [10].
• The amounts of total oxalate in soybean seeds, soy foods, and other common legume foods exceed current recommendations for oxalate consumption by individuals who have a history of calcium oxalate kidney/urinary stones [11].
• A new defective phage, designated PBND8, was induced in Bacillus natto strain IAM1207 with bleomycin and mitomycin C [12].
• selective production and characterization of levan by Bacillus subtilis (Natto) Takahashi [13].

Biological context of Soy Foods

• OBJECTIVE: We investigated the pharmacokinetics of the (13)C isotopic forms of daidzein and genistein in healthy humans, specifically addressing intraindividual variability, effect of increasing intake, and influence of prolonged exposure to a soy food diet [14].
• However, anomalous results obtained with three products (sufu, tempeh, and fully hydrolyzed isolated soy protein) did not make it possible to reach firm conclusions concerning the effect of the protein fraction of soy on iron bioavailability [15].
• The 55-kilobase plasmid, pLS20, of Bacillus subtilis (natto) 3335 promotes transfer of the tetracycline resistance plasmid pBC16 from B. subtilis (natto) to the Bacillus species B. anthracis, B. cereus, B. licheniformis, B. megaterium, B. pumilus, B. subtilis, and B. thuringiensis [16].
• Acute cytogenetic effects of tyramine, MTCAs, NaCl and soy sauce on rat bone marrow cells in vivo [17].
• The acute cytogenetic effects of tyramine and MTCAs, precursors of the mutagen present in soy sauce, were studied with the in vivo chromosome aberration test in rat bone marrow cells [17].

Anatomical context of Soy Foods

• The proposed method was applied to monitor isoflavone levels in soy foods and in human plasma, urine and breast milk after challenge with roasted soybeans [18].
• Although the plasma genistein levels achievable with soy food feeding are unlikely to be sufficient to inhibit the growth of mature, established breast cancer cells by chemotherapeutic-like mechanisms, these levels are sufficient to regulate the proliferation of epithelial cells in the breast and thereby may cause a chemopreventive effect [19].

Associations of Soy Foods with chemical compounds

• BACKGROUND: The discovery of equol in human urine more than 2 decades ago and the finding that it is bacterially derived from daidzin, an isoflavone abundant in soy foods, led to the current nutritional interest in soy foods [20].
• CONCLUSIONS: This study does not provide evidence that ingestion of soy food or a VLFD significantly reduces estrogen concentrations in postmenopausal women [21].
• The content of Gly m 4 in soy food products strongly depends on the degree of food processing [22].
• Recently, the consumption of soy foods has been shown to reduce serum cholesterol concentrations [23].
• Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA [24].

Gene context of Soy Foods

• Evidence that pLH1 is theta-replicating could be deduced from the plasmid size, from the homology to the replication protein of the Bacillus natto theta-replicating plasmid pLS32, and from the identification of a putative resolvase gene (orf-195) [25].
• Moreover, B. subtilis (natto) cells subjected to hydrochloric acid treatment, but not autoclaving, induced a higher secretion of IL-6 and IL-8 than intact cells [26].
• We suggest that estrogenic substances, and also phytoestrogens present in soy food could, by increasing tumor tissue-located CYP27B1 activity and decreasing degradative CYP24 activity, augment tumor-localized 1,25-dihydroxyvitamin D3 levels and activity [27].
• Miso intake was inversely significantly correlated with SHBG on Day 22 of the cycle (r = -0.36, p = 0.02) [28].
• Frequent consumption of chicken (adjusted OR, 0.5; 95% CI, 0.3 to 0.98) and soy foods (adjusted OR, 0.4; 95% CI, 0.2 to 0.7) was significantly associated with a decreased risk of OPLL [29].

Analytical, diagnostic and therapeutic context of Soy Foods

• The Gly m 4 content in soy foods and soybean varieties was investigated by means of quantitative evaluation of immunoblots [22].
• The second generation hypoxic cell radiosensitizers SR 2508 (etanidazole) and Ro 03-8799 (pimonidazole) are now undergoing Phase III clinical trials and are predicted from in vitro, animal, and clinical studies to be equivalent to an increase in the tolerable dose of Miso of 5-6 fold [30].
• This paper reports the development of a highly selective and sensitive method for the determination of parts-per-billion level of 1,3-dichloropropan-2-ol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD) in soy sauce using capillary gas chromatography with mass spectrometric detection [31].
• Chemoprevention of N-nitroso-N-methylurea-induced rat mammary carcinogenesis by soy foods or biochanin A [32].
• Furthermore, no wheat allergen was detected in 10 items of commercial soy sauce in Japan, by inhibition ELISA or direct ELISA using the sera of patients [33].

References