ライフサイエンスコーパス: soy

1 DNA extracted from genetically modified (GM)-Soy.

2 ypersensitivity usually due to cow's milk or soy.

3 t the presence of milk, egg, crustaceans and soy.

4 sected, homogenized, and cultured in tryptic soy agar medium.

5 Colonies from tryptic soy agar with 5% sheep blood (blood agar) and MacConkey

6 tively validated with commercially available soy allergen detection lateral flow devices (LFDs).

7 Our results suggest that dietary soy ameliorates adiposity, insulin sensitivity, adipose

8 s are choosing noncow milk beverages such as soy and almond milk because of perceived health benefits

9 contains less phosphorus and potassium than soy and casein proteins, as a supplemental protein sourc

10 g(-1) for milk and egg and 10 mug g(-1) for soy and crustaceans.

11 everages to as consumed status and excluding soy and dairy based beverages.

12 by severalfold increases in nuts and seeds, soy and legumes, but much less meat, poultry, dairy, sol

13 f cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated.

14 Both soy and meat proteins changed plasma amino acid patterns

15 a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on

16 These results suggest that soy and meat proteins induce distinct physiological and

17 ssion of 1571 and 1369 genes were altered by soy and meat proteins respectively.

18 aling pathways were regulated differently by soy and meat proteins.

19 LNS) and corn-soy blends (CSBs) with varying soy and milk content are used in treatment of moderate a

20 igens that was most pronounced for wheat and soy and occurred under specific pathogen-free as well as

21 lobally traded agricultural commodities like soy and palm oil is one of the primary causes of defores

22 Soy and pea isolates underwent extensive crosslinking on

23 Complex dietary foods like soy and tomatoes are composed of active metabolites with

24 m our group reports that bioactive agents in soy and tomatoes can reduce pro-inflammatory cytokines a

25 or CSB, with either soy isolate or dehulled soy, and either 0%, 20%, or 50% of protein from milk, on

26 The insulin resistance index was improved by soy, and to a lesser extent by meat proteins.

27 tests of typical foods, including egg, milk, soy, and wheat, in combination with exercise, were all n

28 mised controlled trials of studies including soy as an intervention and where free triiodothyronine (

29 utine determination of phenolic compounds in soy based foods.

30 rating on ultra-low sulfur diesel (ULSD) and soy-based B10, B20, and B40 biodiesel blends.

31 ycles on ultralow sulfur diesel (ULSD) and a soy-based biodiesel blend to investigate the aerosol hyg

32 Soy-based dietary supplements have been promoted as natu

33 results indicate the prospective to develop soy-based fermented products capable of releasing high i

34 d dairy-based milk formula (MF), or received soy-based formula (SF).

35 uld have implications for women who consumed soy-based formulas as infants.

36 Soy-based formulas contained polyglutamates of 5-formyl-

37 Soy-based infant formula feeding and ultrasound-detected

38 doses similar to those in infants consuming soy-based infant formulas are infertile due in part to u

39 The assay was used to screen four soy-based infant formulas, four corn-based cereals, corn

40 DCP) were found in domestically manufactured soy-based sauces.

41 period in which they consumed 150 mL control soy-based yogurt without added plant stanol esters/d.

42 participants received plant stanol enriched soy-based yogurts (4.0 g plant stanols/d), whereas the o

43 f asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at diffe

44 amyloid-like fibrils from whey, kidney bean, soy bean, and egg white to partially address this concer

45 2), whole grains (HEI 6), milk products and soy beverages (HEI 7), and solid fat, alcohol, and added

46 However, specific mechanisms whereby soy bioactives impact immune cell subsets are unclear.

47 sel (ultra-low-sulfur mineral diesel, ULSD), soy biodiesel (B100), or a 20% blend of soy biodiesel wi

48 SD), soy biodiesel (B100), or a 20% blend of soy biodiesel with diesel (B20).

49 ipid-based nutrient supplement (LNS) or corn-soy blend (CSB).

50 e supplemental food (RUSF), a fortified corn-soy blend (CSB+) with a daily multiple micronutrient ant

51 he effectiveness of new formulations of corn-soy blend and lipid-based nutrient supplements.

52 ared with the control group receiving a corn-soy blend.A prospective, double-blind, randomized contro

53 id-based nutrient supplements (LNS) and corn-soy blends (CSBs) with varying soy and milk content are

54 ed 82.8% of C. perfringens growth in Tryptic Soy Broth (P < 0.05).

55 ouble-distilled water (ddH2O) versus tryptic soy broth (TSB) to incubate disks, and incubation of pla

56 rowth media, lysogeny broth (LB) and tryptic soy broth (TSB).

57 45-min exposures per 24-h period in tryptic soy broth followed by immersion in a remineralizing solu

58 Addition of PA to Trypticase Soy Broth resulted in a decreased growth rate and an inc

59 inactivation method (mCIM), in which tryptic soy broth was substituted for water during the inactivat

60 tivities of nanoemulsions and LAE in tryptic soy broth.

61 se tissue mass were significantly reduced by soy but not meat proteins.

62 Nevertheless, there are some concerns that soy can have a negative effect on thyroid function and c

63 that phosphatidylglycerol (PG) derived from soy can inhibit inflammation in a contact irritant ear e

64 Novel raw banana and defatted soy composite extrudates were formulated to combat celia

65 rupt ewe reproduction and were identified in soy-consumers' urine in 1982.

66 a major component of the Western diet, since soy consumption, considered as the main dietary source o

67 In this study, soy consumption, without affecting energy intake or phys

68 h and without PAL as well as highly variable soy content in foods containing only soybean oil and/or

69 CLA-rich eggs and soy control eggs were produced by adding 10% CLA-rich so

70 to mayonnaise prepared with control yolks or soy control yolks.

71 th the oral administration of a Gly-m-Bd-30K soy-derived peptide that contains cross-reactive epitope

72 tion of the isoflavone glycosides present in soy drink and appearance of the aglycones daidzein, geni

73 Molecular sensory changes of soy drink during fermentation were decoded by means of d

74 ifidobacterium strains to produce functional soy drink enriched with bioactive isoflavones is demonst

75 The consumption of soy drink in Western countries is limited due to its gre

76 s that, nutritionally relevant parameters of soy drink including protein, fat, and polyphenol content

77 Therefore, commercial soy drink was fermented by 11 lactic acid bacteria (LAB)

78 Hence, fermentation of soy drink with Lycoperdon pyriforme to tailor the aroma

79 nal, (E)-2-nonenal, (E,E)-2,4-decadienal) of soy drink, among of which hexanal even turned below its

80 anuts, tree nuts, vegetables, soy foods, and soy drink.

81 quality, i.e., soy isolate (SI) or dehulled soy (DS), and (c) percentage of total protein from dry s

82 llel study of 200 men with T2DM treated with soy, either with or without isoflavones.

83 ilogram of body weight per day or a control (soy) emulsion without DHA until 36 weeks of postmenstrua

84 ivo studies revealed that C57BL/6 mice fed a soy-enriched diet produce less plasma IFN-gamma followin

85 Our goal was to determine whether soy exposure is associated with differential DNA methyla

86 Fluorescent-labeled peanut and soy extracts were used to test protein binding to human

87 ential DNA methylation in vaginal cells from soy-fed infant girls.

88 casein (control), and proteins isolated from soy, fish, chicken, pork and beef.

89 sture content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical proper

90 wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, resp

91 ics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergill

92 okies incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground peanut were prepar

93 reserve the protein content of the processed soy flour.

94 Therefore, we conclude that soy flours can be stable over long storage times, but pr

95 Soy flours were stable to lipid and protein oxidation ov

96 nt conditions or treatments: over storage of soy flours, over fractionation to yield soy protein isol

97 can be used to modulate aglycone content in soy food products.

98 ted in selecting soybeans to further improve soy food quality.

99 Soy foods have had an important dietary role in Asian co

100 d shellfish, peanuts, tree nuts, vegetables, soy foods, and soy drink.

101 Soy formula and epigenetic modifications: analysis of va

102 Our observation that women fed soy formula as infants have larger fibroids than unexpos

103 We did not observe an association between soy formula feeding and fibroid prevalence [adjusted pre

104 We estimated the association between soy formula feeding and fibroid prevalence and tumor num

105 We evaluated the relationship between infant soy formula feeding and ultrasound-detected fibroids.

106 Questionnaire data on soy formula feeding during infancy was ascertained for 1

107 pport for increased fibroid risk with infant soy formula feeding in women, but both cohorts relied on

108 On average, soy formula feeding was associated with a 32% increase i

109 Girls fed soy formula have altered DNA methylation in vaginal cell

110 n, are one source of exposure in infants fed soy formula, and they result in high serum concentration

111 The children were classified into exclusive soy formula, cow milk formula or breast milk regimens.

112 h fibroids, we compared fibroid size between soy formula-exposed and unexposed women using multivaria

113 birth and 9 months of age from 50 girls (28 soy formula-fed and 22 cow formula-fed).

114 suggested differences in methylation between soy formula-fed and cow formula-fed infants at three CpG

115 e DNA methylation in vaginal cells from four soy formula-fed and six cow formula-fed girls from the I

116 ls were found in urine and saliva samples of soy formula-fed boys compared to cow formula-fed boys.

117 igher LH level was found in urine samples of soy formula-fed girls compared to cow formula-fed girls.

118 Compared to a soy-free control diet, soy significantly shifted the cec

119 m risk of bias compared omega-3 fatty acids, soy, ginkgo biloba, B vitamins, vitamin D plus calcium,

120 idence about effects of omega-3 fatty acids, soy, ginkgo biloba, folic acid alone or with other B vit

121 ition of lysozyme, no co-protein effect with soy glycinin or egg yolk and positive co-protein effects

122 rium (TyrBm) was previously used to modulate soy glycinin-based emulsions and gels.

123 an recipes of soy were tested while assaying soy glycosilated isoflavones.

124 the devised plant alternatives-dominated by soy, green pepper, squash, buckwheat, and asparagus-Amer

125 o obtain for the first time with Corolase PP soy hydrolysates with potential antioxidant and ACE inhi

126 , milk in chocolate-containing products, and soy in breads and corn flours.

127 We do this for the production of soy in the Brazilian Cerrado, home to more than 5% of th

128 Soy isolate over dehulled soy increased language z-scores by 0.07 (-0.01, 0.15), p

129 the role of beta-glycosidase from processed soy-ingredient mixture (SIM) or almonds, and examined th

130 le-step, intensive processing and storage of soy ingredients, which can increase the product's suscep

131 The use of protein-rich food crops, such as soy, instead of fishmeal in aquaculture feed diverts the

132 Acute soy intake improved cfPWV in EPs, equating to an 11-12%

133 ich is produced in the large intestine after soy intake in 30% of Western populations.

134 After soy intake, cfPWV significantly improved in EPs at 24 h

135 Widely used soy is a source of poorly absorbed isoflavones glycoside

136 Phytoestrogen-rich soy is known to ameliorate menopause-associated obesity

137 sly reported that equol, a metabolite of the soy isoflavone daidzein, may advance breast cancer poten

138 ith those of other vitamin E analogs and the soy isoflavone genistein, a natural agonist of peroxisom

139 ile taking a controller medication, use of a soy isoflavone supplement, compared with placebo, did no

140 We examined how soy isoflavones and metabolites impact natural killer (N

141 The effects of resveratrol and the soy isoflavones genistein and daidzein on adipogenesis w

142 Growing interest in the health benefits of soy isoflavones has led to research in the isolation of

143 ed the bioconversion and bioaccessibility of soy isoflavones produced in sogurt fermented with S. the

144 terventions such as dietary and supplemental soy isoflavones were associated with improvement in dail

145 ms was evaluated as potential tool to purify soy isoflavones.

146 ix, i.e., LNS or CSB, (b) soy quality, i.e., soy isolate (SI) or dehulled soy (DS), and (c) percentag

147 supplementation with LNS or CSB, with either soy isolate or dehulled soy, and either 0%, 20%, or 50%

148 Soy isolate over dehulled soy increased language z-score

149 Cooking soy-juice for 15 or 60min decreases the isoflavone:prote

150 Soy-juice isoflavones were reduced by ultra-filtration (

151 Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used a

152 ) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with o

153 Herein, we demonstrate that soy lecithin, a mass-produced natural phospholipid, serv

154 By assessing different lipid emulsions (soy lecithin, milkfat globule membrane (MFGM) and olive

155 The emulsifiers investigated were commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citri

156 The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and

157 whey peptides on their encapsulation within soy lecithin-derived nanoliposomes.

158 in foods containing only soybean oil and/or soy lecithin.

159 ater emulsion and compared to the native and soy lecithin.

160 ble compared to the emulsion stabilized with soy lecithin.

161 The MIP sensor can detect allergenic soy markers at concentrations as low as 100 parts-per-bi

162 new added value functional ingredients from soy meal.

163 EoE in children are milk and wheat, but egg, soy, meats and grains can also be triggers.

164 using bioaerosol impactors with nutrient and soy media, and samples were incubated for 48 hours at 37

165 The role of milk relative to soy merits further research.

166 o compare salmon feeds based on protein from soy, methanotrophic bacteria, and yeast ingredients.

167 Soy milk-induced systemic reactions were independent of

168 alpha-T) with nonfat, reduced-fat, whole, or soy milk.

169 ef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen and sy

170 This study provides insight into how dietary soy modulates NK cell functions.

171 Our results indicated the presence of soy not reported on the food label of some products, poi

172 high-quality plant protein sources (legumes, soy, nuts); chicken/poultry/fish; fish only; poultry onl

173 ied to analyse plant-based beverages such as soy, oat and rice.

174 es of edible oils (olive oil, sunflower oil, soy oil and corn oil).

175 key differences with previously established soy oil extraction mechanisms.

176 ol eggs were produced by adding 10% CLA-rich soy oil or 10% of control unmodified soy oil to the hen'

177 LA-rich soy oil or 10% of control unmodified soy oil to the hen's diet.

178 lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.

179 We aimed to determine the impact of soy on cardiometabolic health, adipose tissue inflammati

180 from either whey with or without calcium or soy on WM success after WL compared with that of a contr

181 fluenced by diet, 2-day old piglets were fed soy or milk formula (n = 6/group/gender) until day 21 an

182 red with networks containing zein and either soy or pea protein isolates as supplemented lysine sourc

183 c review was to investigate the link between soy or soy product consumption and thyroid function via

184 Egg, soy or whey protein co-exists with wheat gluten in diffe

185 (45-48 g/d): whey and calcium (whey+), whey, soy, or maltodextrin (control).

186 d detection approach, we observed that milk, soy, or rice-responsive T cells, and TNF-alpha-producing

187 PCs in combination with sodium caseinate and soy-PC.

188 Enzymatic hydrolysis of proteins from rice, soy, pea and wheat, with both chymotrypsin and thermolys

189 eptide correction was used to quantify milk, soy, peanut, and egg allergens in eight food products.

190 The use of a safe soy-peptide may represent a promising alternative for pr

191 The use of a soy-peptide-containing an immunodominant cross-reactive

192 However, at higher concentrations, soy PG alone enhanced the expression of some proinflamma

193 We found that in epidermal keratinocytes, soy PG inhibited TLR2 and TLR4 activation and inflammato

194 Here, we investigated the ability of soy PG to inhibit inflammatory mediator expression in re

195 Using a binary mixture of citrem and soy phosphatidylcholine (SPC) at different weight ratios

196 /v) were loaded into liposomes prepared from soy phosphatidylcholine (SPC) with various stabilizers (

197 , shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of g

198 Soy phosphatidylcholine was used to synthesize liposome-

199 Early-life soy phytoestrogen exposure has been shown in Eker rats t

200 hydride modified starch (OSA), water soluble soy polysaccharides (WSSP)) and gelatin (GEL).

201 w was to investigate the link between soy or soy product consumption and thyroid function via the mea

202 Soy products, which contain phytoestrogens such as genis

203 d after 3 months of storage in green tea and soy products, while 6 months were necessary to observe t

204 Different soy protein (S) or whey protein (W) blends with maltodex

205 ontaining 66 mg of isoflavones (SPI) or 15 g soy protein alone without isoflavones (SP) daily for thr

206 We produced four EGs containing olive oil, soy protein and a cold gelling agent based on alginate.

207 The data was compared to adsorption of soy protein and glutamic acid as common ingredients.

208 of 91-108%, 88-127% and 85-108% for casein, soy protein and gluten, respectively.

209 lar proteins, ovalbumin, beta-lactoglobulin, soy protein and human serum albumin.

210 ready-to-use supplementary food (RUSF) with soy protein compared with a novel RUSF containing dairy

211 Bacteria meal also had lower impacts than soy protein concentrate for five of the seven indicators

212 ctional properties and isoflavone profile of soy protein concentrate.

213 lower impacts in all categories compared to soy protein concentrate.

214 tosterone <12 nmol/L, were treated with 15 g soy protein containing 66 mg of isoflavones (SPI) or 15

215 Compared with the casein diet, the soy protein diet had a similar oxidation level, but high

216 Industrial weaving results showed TEA-soy protein had relative weaving efficiency 3% and 10% h

217 Casein and soy protein HPDs did not induce inflammation, but differ

218 to characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafi

219 Soy protein hydrolysates (SPH) with different degrees of

220 nteers consumed PJ alone or PJ premixed with soy protein isolate (PJSP).

221 nked polymers of whey protein isolate (WPI), soy protein isolate (SPI) and casein (CN) and their bina

222 d natural polysaccharide in conjugation with soy protein isolate (SPI) as an encapsulating material a

223 Soy protein isolate (SPI) may be one such dietary factor

224 y, physicochemical and sensory properties of soy protein isolate (SPI) was studied.

225 e of soy flours, over fractionation to yield soy protein isolate (SPI), and over subsequent thermomec

226 ith either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents.

227 Edible films prepared from soy protein isolate (SPI), with and without the phenolic

228 hey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI).

229 In conclusion, premixing soy protein isolate and PJ did not affect the bioavailab

230 We investigated the effect of mixing soy protein isolate and pomegranate juice (PJ) on the bi

231 in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) we

232 Spray dried matrices produced with soy protein isolate had the highest concentration of pol

233 Soy protein isolate more efficiently captured and stabil

234 The effect of the presence of ovalbumin and soy protein isolate on lipolysis and oxidation taking pl

235 vative biocomposite coating powders based on soy protein isolate or whey protein isolate, both contai

236 ct complexed with wheat or chickpea flour or soy protein isolate produced spray dried and freeze-drie

237 (w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept c

238 eat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace e

239 vity than either whey protein concentrate or soy protein isolate, at each of the pH values tested.

240 SPH was obtained by enzymatic hydrolysis of soy protein isolate.

241 Soy protein was hydrolyzed by Alcalase following respons

242 he corresponding EGs were prepared by mixing soy protein, alginate, water and one of these types of p

243 3-wk isocaloric supplementation with casein, soy protein, or maltodextrin as a control.

244 The production of soy protein-based foods requires multiple-step, intensiv

245 , we investigated the oxidative stability of soy protein-based products subjected to different releva

246 adlayers in the same thickness range as pure soy protein.

247 vestigated to reduce the immunoreactivity of soy protein.

248 Soy-protein and isoflavones are dissociated by water rin

249 re susceptible to protein carbonylation than soy proteins and globular were more susceptible than fib

250 The measurable free amino group content of soy proteins changed from 0.77 to 0.14, then to 0.62 mmo

251 subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fracti

252 st bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate

253 from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replaci

254 Although allergies to cow's milk, egg, or soy proteins, in contrast to peanut and tree nut allerge

255 The study was fully blinded with respect to soy quality and milk content, while study participants w

256 lopment, while suggested benefits related to soy quality and supplement matrix merit further investig

257 iveness of (a) matrix, i.e., LNS or CSB, (b) soy quality, i.e., soy isolate (SI) or dehulled soy (DS)

258 .05; OR = 39.6, CI = 1.8, 875.2, P < .05 for soy, respectively).

259 oducts based on natural extracts (green tea, soy, royal jelly and grapes) observing the appearance of

260 1144; 83.9%) than in the group that received soy RUSF (874 of 1086; 80.5%; P < 0.04; risk difference

261 recovery rates and improved growth than did soy RUSF, although the whey RUSF supplement provided les

262 vided less total protein and energy than the soy RUSF.

263 uding thai shrimp paste, pickled vegetables, soy sauce and fish sauce, with high accuracy (recoveries

264 alaysian citizens to chloropropanols through soy sauce consumption does not present a health risk.

265 Soy sauce fermentation was simulated in a laboratory and

266 volatiles production during moromi stage of soy sauce fermentation.

267 ere used to harvest conditioning layers from soy sauce products with varying amounts of additives.

268 c acid in vitamin C tablets, and chloride in soy sauces and saline inhalation solutions was performed

269 ine and other amino acids were analyzed from soy sauces and seasonings, which revealed extraordinaril

270 In this work, the interaction of soy sauces with hydrophobic surfaces has been analyzed.

271 is using mouse monoclonal mAbs and sera from soy sensitive individuals.

272 Furthermore, soy significantly improved blood lipid profile, adipose

273 Compared to a soy-free control diet, soy significantly shifted the cecal microbial community

274 d only when using serum that had the highest soy-specific IgE.

275 om other sustainable protein sources such as soy (SPH) and blue whiting (BPH).

276 different types of calf feedstuffs based on soy, sunflower, hay, calf feed and a mixture of all of t

277 e effects of the content of isoflavones in a soy supplement and the equol-producing ability of the in

278 59.5 y; 3608 incident breast cancers), with soy supplement use assessed every 2-3 y.

279 Soy supplementation has been shown to have a beneficial

280 Soy supplementation has no effect on the thyroid hormone

281 However, the effect of soy supplementation on BTM in T2DM and particularly in m

282 0.494, p = 0.049; I(2): 80.31%) levels with soy supplementation.

283 There was no association between past use of soy supplements and breast cancer.

284 ined the relation between the consumption of soy supplements and the risk of breast cancer, overall a

285 Whether the risk profile of soy supplements could be more favorable among premenopau

286 ents, the HRs associated with current use of soy supplements were 0.92 (95% CI: 0.76, 1.11) for all,

287 ed >50 y, we report opposing associations of soy supplements with ER-positive and ER-negative breast

288 Compared with never using soy supplements, the HRs associated with current use of

289 Mice with CP fed a soy-tomato diet had a reduction in inflammatory factors

290 hus, we hypothesize that administration of a soy-tomato enriched diet can reduce inflammation and sev

291 tions, mice were administered a control or a soy-tomato enriched diet for 2 weeks.

292 Mice fed a soy-tomato enriched diet had a significantly reduced lev

293 tor spontaneous activity of mice showed that soy-tomato enriched diet improved total activity and ove

294 These pre-clinical results indicate that a soy-tomato enriched diet may be a novel treatment approa

295 Additionally, our team has developed a novel soy-tomato juice currently being studied in healthy indi

296 s in common allergenic foods such as peanut, soy, tree nuts, egg, and milk.

297 iated with food allergies (milk, wheat, egg, soy, tree nuts/peanuts, and fish/shellfish).

298 Traditional Asian recipes of soy were tested while assaying soy glycosilated isoflavo

299 , sensitization to foods (milk, egg, peanut, soy, wheat, walnut) was assessed.

300 ocessing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion