Bioaccessability of isoflavone aglycones from soy food is enhanced by bile salts during in vitro digestion

被引：0
|
作者：
Walsh, KR
Zhang, YC
Vodovotz, Y
Schwartz, SJ
Failla, ML
机构：
[1] Ohio State Univ, Interdisciplinary PhD Program Nutr, Columbus, OH 43210 USA
[2] Ohio State Univ, Dept Human Nutr, Columbus, OH 43210 USA
来源：
FASEB JOURNAL | 2003年 / 17卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：A279 / A279
页数：1
相关论文
共 50 条
  • [21] Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties
    Zhang, Binle
    Yang, Zixuan
    Huang, Weining
    Omedi, Jacob Ojobi
    Wang, Feng
    Zou, Qibo
    Zheng, Jianxin
    CEREAL CHEMISTRY, 2019, 96 (01) : 129 - 141
  • [22] Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion
    Colosimo, Raffaele
    Mulet-Cabero, Ana-Isabel
    Warren, Frederick J.
    Edwards, Cathrina H.
    Finnigan, Tim J. A.
    Wilde, Pete J.
    FOOD & FUNCTION, 2020, 11 (12) : 10896 - 10906
  • [23] Soy food and isoflavone intake in relation to semen quality parameters among men from an infertility clinic
    Chavarro, Jorge E.
    Toth, Thomas L.
    Sadio, Sonita M.
    Hauser, Russ
    HUMAN REPRODUCTION, 2008, 23 (11) : 2584 - 2590
  • [24] Interaction of magnetic silica nanoparticles with food proteins during in vitro digestion
    Martin-Hernandez, Maria Del Carmen
    Burnand, David
    Jud, Corinne
    Portmann, Reto
    Egger, Lotti
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 152
  • [25] Binding of bile acids by pastry products containing bioactive substances during in vitro digestion
    Dziedzic, Krzysztof
    Gorecka, Danuta
    Szwengiel, Artur
    Smoczynska, Paulina
    Czaczyk, Katarzyna
    Komolka, Patrycja
    FOOD & FUNCTION, 2015, 6 (03) : 1011 - 1020
  • [26] BILE-SALTS AND LIPIDS IN AQUEOUS INTRALUMINAL PHASE DURING THE DIGESTION OF A STANDARD MEAL IN NORMAL MAN
    RAUTUREAU, M
    BISALLI, A
    RAMBAUD, JC
    GASTROENTEROLOGIE CLINIQUE ET BIOLOGIQUE, 1981, 5 (04): : 417 - 425
  • [27] Soy Food and Isoflavone Intake in Relation to Semen Quality Parameters Among Men From an Infertility Clinic Comment
    Chavarro, J. E.
    Toth, T. L.
    Sadio, S. M.
    Hauser, R.
    JOURNAL OF UROLOGY, 2009, 181 (06): : 2670 - 2670
  • [28] Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains
    Zhang, Hongcai
    Yu, Huaning
    JOURNAL OF FOOD BIOCHEMISTRY, 2019, 43 (04)
  • [29] Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In Vivo
    Xie, Liangqin
    Deng, Zeyuan
    Zhang, Jie
    Dong, Huanhuan
    Wang, Wei
    Xing, Banghuai
    Liu, Xiaoru
    FOODS, 2022, 11 (06)
  • [30] Effect of food structure and buffering capacity on pathogen survival during in vitro digestion
    Akritidou, Theodora
    Akkermans, Simen
    Smet, Cindy
    Delens, Valerie
    Van Impe, Jan F. M.
    FOOD RESEARCH INTERNATIONAL, 2023, 164
12345