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Doctoral Thesis
DOI
10.11606/T.9.2016.tde-05122016-172803
Document
Author
Full name
Ana Cristina Lopes Barbosa
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2008
Supervisor
Committee
Genovese, Maria Ines (President)
Hassimotto, Neuza Mariko Aymoto
Lajolo, Franco Maria
Mancini Filho, Jorge
Maria Netto, Flávia
Title in Portuguese
Estudo das interações isoflavonas e proteínas da soja: efeitos sobre a digestibilidade e capacidade antioxidante
Keywords in Portuguese
Biodisponibilidade
Bioquímica
Capacidade antioxidante
Isoflavonas
Isolado protéico de soja
Proteínas da soja
Abstract in Portuguese
Embora a soja em grão seja pouco consumida pela população brasileira, seus derivados protéicos são utilizados como ingredientes em diversos alimentos e a tendência é um aumento significativo do seu uso com a aprovação pela FDA e pela ANVISA da alegação funcional referente ao consumo de proteína de soja. Em paralelo, um número crescente de pesquisas sobre as isoflavonas, fitoestrógenos presentes em quantidades significativas na soja, vem demonstrando diversos efeitos benéficos destes compostos, entre os quais a sua ação antioxidante, anticarcinogênica e hipocolesterolêmica. O objetivo foi estudar as interações entre isoflavonas e proteínas da soja, seu efeito na biodisponibilidade in vitro e in vivo e o status antioxidante das isoflavonas. Os resultados sugerem que a presença da proteína reduz a quantidade e leva a um retardo no tempo de absorção das isoflavonas em relação à administração na forma livre. O efeito sobre a capacidade antioxidante do plasma e sobre a atividade e expressão gênica das enzimas CAT, GPx e SOD divergiu para a suplementação de isoflavonas ou proteínas separadamente ou em associação.
Title in English
Study of interactions isoflavones and soy protein: effect on the digestibility and antioxidant capacity
Keywords in English
Antioxidant capacity
Bioavailability
Biochemistry
Isoflavones
Soy protein isolate
Soy Proteins
Abstract in English
Although soybeans are not commonly consumed by the Brazilian population, soybean products are used as ingredients by the food industry and there is an increased trend in their consumption due to the approval of FDA and ANVISA on the claim regarding the health benefits of soy proteins. Therefore, many studies involving isoflavones, the phytoestrogens found in significant quantities in soybeans, have demonstrated several health benefits of these compounds, such as antioxidant capacity, and anticarcinogenic and hypocholesterolemic effects. The objective of the present study was to evaluate the interaction between isoflavones and soy proteins as well as the effect of this interaction on the in vitro and in vivo bioavailability of isoflavones and on the antioxidant status. The results indicated that the association with protein decreased the rate and proportion of absorption of isoflavones when compared to the free form. The effect of isoflavones on the plasma antioxidant capacity and on the enzymatic activity and gene expression levels of CAT, GPx and SOD was different when isoflavones were combined with soy protein compared to isoflavones alone.
 
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Publishing Date
2016-12-05
 
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