Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904

The proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) was chosen as the fermentation media because it is a substratum that is poor in nutrients, and because it permits one to distinguish the action of lipids from other nutritional factors. The study of the optimization of the concentration of lipids by surface response analysis showed that the lipids favor the performance of the yeast principally when applied separately. Maximum concentrations of the two sources of lipids in the media stimulated the budding rate but did not constitute a protection against cell death. Considering the action of lipids on the cellular parameters studied, the supplementation of the media with 3.0 g/l of soy oil permitted the obtention of maximum responses of cellular viability, budding rate and viability of the buds after 6 successive cycles. In relation to the fermentative parameters, the use of 1.5 g/l of soy oil provided high yields and an equilibrium between the mass of ethanol produced (EM) and the alcoholic yield (Y p/s) , whereas the cellular viability after 6 cycles did not differ statistically from that observed with 3g/l of oil.

Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats

Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. Methods: Rats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk. Results: The beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 ± 13.36; RET: 134.95 ± 25.40) than that in the HCFI group (EPI: 93.17 ± 12.80; RET: 108.62 ± 15.50) and HCPI group (EPI: 93.06 ± 15.10; RET: 112.34 ± 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 ± 15.50 micrometers versus HCPI: 112.34 ± 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids. Conclusion: This product may offer new approaches to obesity prevention. © 2005 Elsevier Inc. All rights reserved.

Optimization of a synbiotic formulation of soy yoghurt containing yacon extract by response surface methodology

A synbiotic yoghurt based on a combination of soymilk and yacon water extract (from yacon root tubers) was developed as a novel food product fermented with a probiotic culture of Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 4l6. Response surface methodology (RSM) was used to optimize the independent variables soymilk protein concentration and percentage of yacon extract in the formulation through a Central Composite Rotatable Design (CCRD), consisting of a 22 factorial design with two levels (-1, +1), two central points (0) and four axial points (± a, 0) (0, ± α). The responses were assessed by consumer acceptance tests. The optimization indicated that a formulation with a soymilk protein concentration of 1.74g/L and 25.86% of yacon extract gave the best average values, 5.91 for the taste and 6.00 for the overall impression responses. The formulation with 40% of yacon extract and the same concentration of soymilk protein achieved similar acceptance values: taste (5.94) and overall impression (5.87), however, with the extra yacon, it probably had a greater content of prebiotic fructooligosaccharides. Consequently, both formulations may give useful functional foods, with sensory properties comparable with those of soy yoghurt (control formulation). Copyright © 2010 by New Century Health Publishers.

Caracterização de requeijão cremoso potencialmente prebiótico pela adição de inulina e proteína de soja

Requeijão is a typical Brazilian cheese and exhibits a significant consumption in the domestic market and presents high potential for functional foods. In this study the physicochemical characterization of requeijão cheese added of dairy cream, hydrogenated vegetal fat, soy protein isolate and inulin was carried out. For the requeijão cheese making it was used: Lactic mass, sodium chloride, melting salt, starch, whey protein concentrate, xanthan gum, nisin and water. Dairy cream (2.0; 4.0 and 6.0%), hydrogenated vegetable fat (6.0; 8.0 and 10.0%), soy protein isolate - SPI (0.5; 1.0 and 1.5%) and inulin (3.8; 5.05 and 6.3%) were added, according to the trial. The formulated products presented 6.26 to 6.38 of pH value, 0.24 to 0.39% of acidity, 7.29 to 10.04% of protein, 1.62 to 1.77% of ashes, 12.5 to 21.3% of fat, 39.8 to 66.1% of fat dry matter and 28.63 to 35.56% of total solids. The developed requeijão cheeses added of soy protein isolate and inulin are feasible alternatives for healthy foods and potentially prebiotics.

Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, rat growth, nitrogen balance assays and microbiological methods. Trypsin inhibitor activity and chemical composition were also determined for all samples. For the soy yoghurt, the growth and nitrogen balance values were not different from the control diet, but the nitrogen balance values were higher than for the soymilk, without significant difference in terms of growth assays. Compared to the commercial yoghurt, Net Protein Ratio and Nitrogen Utilization values were lower, but the Protein Efficiency Ratio, Biological Value and Net Protein Utilization values were equivalent, and for digestibility assays the best results were obtained with the soy yoghurt. The results indicated that soy yoghurt represents a good protein alternative to milk yoghurt and casein. The protein quality of soymilk evidently increased during the fermentation process using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, including a reduction in trypsin inhibitor levels of about 30%.

Evidence of defect-mediated magnetic coupling on hydrogenated Co-doped ZnO

Hydrogenated bulk Zn1-xCoxO samples were synthesized via standard solid-state reaction route with Co molar concentrations up to 15 at.%. Magnetic characterization demonstrates a room temperature ferromagnetic behavior associated to a paramagnetic Curie-Weiss component. Detailed microstructural analysis was carried out to exclude the presence of extrinsic sources of ferromagnetism. The magnetization increases linearly as a function of Co concentration. Hall measurements reveal an insulating character for the whole set of samples. In this context, the defect mediated magnetic coupling between the Co atoms under the scope of the bound magnetic polarons model is used to interpret the observed room temperature ferromagnetism. © 2012 Elsevier B.V. All rights reserved.

Effects of soy isoflavones on mammographic density and breast parenchyma in postmenopausal women: A randomized, double-blind, placebo-controlled clinical trial

OBJECTIVE: This study aims to evaluate the effects of soy isoflavones on breast tissue in postmenopausal women. METHODS: In this randomized, double-blind, placebo-controlled study, 80 women (aged ≥45 y and with amenorrhea >12 mo) with vasomotor symptoms were randomized to receive either 250 mg of standardized soy extract corresponding to isoflavone 100 mg/day (n = 40) or placebo (n = 40) for 10 months. Breasts were evaluated through mammographic density and breast parenchyma using ultrasound (US) at baseline and 10-month follow-up. Independent t test, analysis of variance, Mann-Whitney U test, and χ2 trend test were used in statistical analysis. RESULTS: Baseline clinical characteristics showed no significant differences between the isoflavone group and the placebo group, with mean (SD) age of 55.1 (6.0) and 56.2 (7.7) years, mean (SD) menopause duration of 6.6 (4.8) and 7.1 (4.2) years, and mean (SD) body mass index of 29.7 (5.0) and 28.5 (4.9) kg/m2, respectively (P > 0.05). The study was completed by 32 women on isoflavone and 34 women on placebo. The groups did not differ in mammographic density or breast parenchyma by US (P > 0.05). Within each group, the baseline and final moments did not differ in mammography or US parameters significantly (P > 0.05). CONCLUSIONS: The use of soy isoflavone extract for 10 months does not affect breast density, as assessed by mammography and US, in postmenopausal women. © 2013 by The North American Menopause Society.

Estudo da formação de microemulsões em misturas de surfactante/óleos vegetais e interação com vitaminas e sais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fruit quality in the peach and nectarine with application of hydrogenated cyanamide and mineral oil

This work evaluated the quality of the fruit in peach and nectarine cultivars with and without the application of hydrogenated cyanamide and mineral oil, for two production cycles (2009 and 2010). The experiment was carried out at the School of Agricultural Science of the São Paulo State University (UNESP), at Botucatu in the Brazilian state of São Paulo, located at latitude 22º51'55 S and longitude 48º26'22 E, at an altitude of 810 m. The predominant climate type is warm temperate (mesothermal) with rains in the summer and dry in the winter. The following were evaluated: soluble solids, titratable acidity, pH, ratio, firmness, vitamin C and pulp yield. The use of hydrogenated cyanamide and mineral oil had no effect on the quality attributes of the fruit, except for pH, where those fruits under application of the products showed higher values. The cultivars all had a pulp yield greater than 90%, with 'Tourmaline' showing the highest yield (96 %). The levels of vitamin C varied according to the cultivars, where 'Marli' (16.9 mg 100 g-1) and 'Dourado-2' (16.5 mg 100 g-1), stood out for having the highest levels.

Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON -GLUCOSIDASE

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The negligible effects of the antifungal natamycin on cholesterol-dipalmitoyl phosphatidylcholine monolayers may explain its low oral and topical toxicity for mammals

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)