ライフサイエンスコーパス: soy protein

1 ysis suggest a hypocholesterolemic effect of soy protein.

2 nces between intact and partially hydrolyzed soy protein.

3 e of their relatively high concentrations in soy protein.

4 and a beverage containing 0, 5, 10, or 20 g soy protein.

5 d included egg white, meat, and phytate-free soy protein.

6 humans, nor when amino acids replace intact soy protein.

7 ch as core alpha3-fucosylated N-glycans from soy protein.

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

9 vestigated to reduce the immunoreactivity of soy protein.

10 ity of hair coverage comparing to unmodified soy protein.

11 l cellulose, rhamnolipid biosurfactants, and soy protein.

12 ly assigned into 1 of 4 intervention groups: soy protein (18 g) + isoflavone tablets (105 mg isoflavo

13 The effects of soy protein (40 g/d) containing moderate and higher conc

14 randomly assigned to 1 of 4 treatments with soy protein (40 g/d) isolate (SPI): low phytate/low isof

15 ged 47-72 y were randomly assigned to 1 of 4 soy protein (40 g/d) isolate treatments: native phytate

16 ked cookies were as follows: casein, 84-90%; soy protein, 80-88%, and gluten, 80-90%.

17 s based on soluble protein: casein, 95-107%; soy protein, 92-97%, and gluten, 96-99%.

18 Soy protein, a rich source of isoflavones, fed immediate

19 establish whether the dietary isoflavones in soy protein affect cardiovascular function.

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

21 Neither venlafaxine nor soy protein alone or in combination had a significant ef

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

23 of human subjects with or without diabetes, soy protein also appears to moderate hyperglycemia and r

24 provide evidence that long-term ingestion of soy protein alters steroid hormone values, but it sugges

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

26 Soy protein and corresponding films served as a referenc

27 ined and compared with that of beef protein, soy protein and cow whey protein.

28 not clear whether the beneficial effects of soy protein and flaxseed are due to isoflavones (daidzei

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

30 okies (67-90%, 66-95% and 66-88% for casein, soy protein and gluten, respectively).

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

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

33 Because soy protein and isoflavones (either alone or together) d

34 of this study was to determine the effect of soy protein and isoflavones on plasma lipid concentratio

35 milar results were also found for intakes of soy protein and isoflavones.

36 tudies have examined the separate effects of soy protein and isoflavones.

37 uld physically modify secondary structure of soy protein and lead to about 23.6% and 43.3% improvemen

38 status, but our results suggest that dietary soy protein and low iron stores may protect perimenopaus

39 Compared with carbohydrate controls, soy protein and milk protein supplementations were signi

40 e was to evaluate the independent effects of soy protein and soy-derived isoflavones on plasma antiox

41 Isolated soy protein and textured vegetable protein consisted of

42 domly assigned to LNS (100 g/d) with milk or soy protein and WP or maltodextrin for 12 wk, or no supp

43 to evaluate the long-term effect of dietary soy protein and/or soy isoflavone consumption on skeleta

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

45 Soy-protein and isoflavones are dissociated by water rin

46 p to concentrations of 10 ppm for casein and soy protein, and 100 ppm for gluten.

47 samples to ~ 60% of 100 C-heated samples for soy protein, and from ~ 52% to ~ 65% for pea protein.

48 to ~ 60% of 100 degrees C-heated samples for soy protein, and from ~ 52% to ~ 65% for pea protein.

49 single and multiple allergens (i.e., casein, soy protein, and gluten) in an incurred food matrix befo

50 he isoflavones in modest amounts of ingested soy protein are biotransformed by intestinal microflora,

51 gs of this study suggest that isoflavones in soy protein are responsible for its bone-sparing effects

52 tudy was to determine whether isoflavones in soy protein are responsible for this bone-protective eff

53 Under the conditions of the study, providing soy protein as half of the daily protein intake had no d

54 als and humans suggest that the ingestion of soy protein associated with isoflavones and flaxseed ric

55 Intake of soy protein at both isoflavone concentrations for 6 mo m

56 Unprepared pea and soy protein-based burger patties contained the highest f

57 a-estradiol or genistein (a phytoestrogen in soy protein-based diets), and neonatal exposure of litte

58 duction being most pronounced in animals fed soy protein-based diets.

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

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

61 in pcy animals, with the effects of dietary soy protein being most pronounced in female animals fed

62 heir infants consumed one daily serving of a soy protein beverage for 2-4 d and collected their own m

63 ively) were precipitated within guar gum and soy protein biopolymers.

64 pressure in healthy rats fed a diet based on soy protein, but influences small artery function.

65 ssed effects of dietary supplementation with soy protein, but most have been inconsistent and few hav

66 in reduction were significant in animals fed soy protein, but not in those fed casein as the protein

67 Soy protein, but not venlafaxine, improved measures of Q

68 TE reduced the secondary products in pea and soy proteins by an average of 75 % and 50 %, respectivel

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

70 The effects of dietary soy protein compared to casein were examined in male and

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

72 was reduced in animals fed diets containing soy protein compared with those fed diets with animal pr

73 s to determine the independent effect of the soy protein components isoflavones and phytate on CVD ri

74 objective was to ascertain the effect of the soy protein components isoflavones and phytate on CVD ri

75 CM replaced 10 % and 20 % of soy flour (SF), soy protein concentrate (SC), or pea protein concentrate

76 A complete transition to soy protein concentrate (SPC) from animal meat protein w

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

78 kies prepared using fermented cassava flour, soy protein concentrate, and glucomannan.

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

80 ctional properties and isoflavone profile of soy protein concentrate.

81 Alcohol-washed soy-protein concentrates contained few isoflavones.

82 tween soy products (other than soy milk) and soy protein consumption (protein derived from soy beans

83 Soy protein consumption may help protect against these r

84 Soy-protein consumption is known to reduce plasma total

85 tep I diet with 40 g protein/d from isolated soy protein containing 1.39 mg isoflavones/g protein (IS

86 tep I diet with 40 g protein/d from isolated soy protein containing 2.25 mg isoflavones/g protein (IS

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

88 NCEP Step 1 diet with protein from isolated soy protein containing high amounts of isoflavones (ISP9

89 compared the effects of moderate intakes of soy protein containing intact phytoestrogens (high-isofl

90 ted the hypothesis that supplementation with soy protein containing isoflavones decreases colorectal

91 Supplementation with soy protein containing isoflavones does not reduce color

92 s the main protein source and the other with soy protein containing isoflavones, on protein markers o

93 NCEP Step 1 diet with protein from isolated soy protein containing moderate amounts of isoflavones (

94 The long-term clinical effects of soy protein containing various amounts of isoflavones on

95 The long-term clinical effects of soy protein containing various concentrations of isoflav

96 We examined the effects of ingestion of soy protein containing various concentrations of isoflav

97 either a milk protein (Milk group) or 1 of 2 soy proteins containing either trace amounts of isoflavo

98 d proteins (silk fibroin, collagen, gelatin, soy protein, corn zein, and wheat gluten) have been used

99 To determine whether soy protein could enhance the hypocholesterolemic effect

100 g agents from triethanolamine (TEA) modified soy protein could substitute poly(vinyl alcohol)(PVA) si

101 ndings show that consuming as little as 20 g soy protein/d instead of animal protein for 6 wk reduces

102 -0.2 mm Hg) in women who consumed > or =25 g soy protein/d than in women consuming <2.5 g/d.

103 ardless of dietary isoflavones (P = 0.0003), soy protein did not significantly affect most individual

104 ese (fa/fa) and lean (Fa/Fa) rats were fed a soy protein diet ad libitum under barrier conditions fro

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

106 Subjects were fed either an NCEP Step I soy-protein diet or an NCEP Step I animal protein diet f

107 Our previous studies showed that a soy-protein diet prevents ovariectomy-induced bone loss.

108 Regardless of plasma lipid status, the soy-protein diet was associated with a statistically sig

109 Soy protein diets containing varying amounts of genistei

110 Soy protein directly lowers blood low-density lipoprotei

111 Our results indicate that soy protein enhances the hypocholesterolemic effect of t

112 Particular preparations of hydrolyzed soy proteins, especially Soy Peptone A3, have been found

113 he unattenuated correlation (95% CI) between soy protein estimates from 24-h recalls and FFQs was 0.5

114 Soy protein estimates from FFQs were compared against re

115 We assessed the validity of soy protein estimates from food-frequency questionnaires

116 Soy protein estimates from questionnaire were significan

117 as the outcome showed that isoflavones, not soy protein, exerted the effect.

118 creased beta-sheet alignment by 1.3-fold for soy protein fibrils (SPF) and 1.2-fold for pea protein f

119 , 0.8), adjusted for age, menopausal status, soy protein, fibroadenoma history, family breast cancer,

120 In contrast, soy protein films showed higher permeability and minimal

121 found in high concentrations in soybeans and soy-protein foods, may have beneficial effects in the pr

122 w-phytate formulas with intact or hydrolyzed soy protein for 4 mo and plasma zinc and copper were mea

123 n hypothesis, which states that substituting soy protein for animal protein in diabetes patients resu

124 Furthermore, substituting soy protein for animal protein should have therapeutic v

125 Soy protein formula represented 5.1% of formula purchase

126 tionnaire were significantly correlated with soy protein from 24-h recalls and urinary excretion of d

127 ct phytoestrogens (high-isoflavone diet) and soy protein from which most of the phytoestrogens had be

128 Compared with soy protein from which most of the phytoestrogens have b

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

130 Soy protein has been shown to be hypocholesterolemic, pa

131 In animal models of obesity and diabetes, soy protein has been shown to reduce serum insulin and i

132 Replacing animal protein with soy protein has been shown to reduce total and LDL-chole

133 In summary, the isoflavone content of soy protein has no influence on blood pressure in health

134 that populations consuming large amounts of soy protein have a reduced incidence of coronary heart d

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

136 iologically active compounds associated with soy protein; however, the precise mechanism and the comp

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

138 lms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive o

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

140 Soy protein hydrolysates (SPH) with different degrees of

141 represented the most abundant components in soy protein hydrolysates (SPHs).

142 Soy protein hydrolysates enhance integral viable cell de

143 the available evidence, we are proposing the soy-protein hypothesis, which states that substituting s

144 dy-2 FFQ is a valid instrument for assessing soy protein in a population with a wide range of soy int

145 osteoporosis led us to examine the effect of soy protein in reversing established bone loss.

146 However, the hypocholesterolemic effect of soy protein in subjects with a blood total cholesterol c

147 uable information forthe utilization of whey soy proteins in acid dispersed systems stable to environ

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

149 MP compared with soy protein increased S-FEci by 14% (95% CI: 3, 26).

150 quintile were 0.41 (95% CI: 0.25, 0.70) for soy protein intake and 0.44 (95% CI: 0.26, 0.73) for iso

151 Correlation coefficients between soy protein intake from 24-h recalls and urinary isoflav

152 atio associated with the highest quartile of soy protein intake was 0.71 (95% confidence interval [CI

153 Soy protein intake was inversely associated with both sy

154 antioxidant performance was 10% higher with soy protein intake, regardless of dietary isoflavones (P

155 women in the lowest and highest quartiles of soy protein intake.

156 L-cholesterol concentrations in women with a soy-protein intake >/=6 g/d was 12.4% lower than that in

157 equired to critically examine the effects of soy-protein intake on the renal function of diabetes pat

158 Some studies suggest that the effects of soy-protein intake resemble those of a low-protein diet.

159 Soy-protein intake was associated with a significant red

160 Soy-protein intake was inversely associated with total a

161 The intake of whey, compared with casein and soy protein intakes, stimulates a greater acute response

162 Some studies suggest that, when soy protein is fed, cholesterol absorption or bile acid

163 Soy protein is rich in isoflavones, which are a class of

164 Soy protein is the main protein source for plant-based i

165 Soy protein isolate (but not other soy products or compo

166 (EPWI), whey protein concentrate (EPWC), and soy protein isolate (EPSP) by nanoprecipitation to evalu

167 aining 20 g of protein in the form of either soy protein isolate (n=87) or, as placebo, calcium casei

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

169 Here in, the nanofibers of Soluplus-soy protein isolate (Sol-SPI) containing mupirocin (Mp)

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

171 Soy protein isolate (SPI) and casein (CP) were used for

172 iopolymers, namely, egg white protein (EWP), soy protein isolate (SPI) and corn protein isolate (CPI)

173 f sonicated RBP betalains was analyzed using soy protein isolate (SPI) and maltodextrin (MD) as encap

174 erly individuals with dysphagia by combining soy protein isolate (SPI) and milk protein concentrate (

175 Biocomposite films based on soy protein isolate (SPI) and sunflower oil (SO) were fa

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

177 loped from carboxymethyl chitosan (CMCS) and soy protein isolate (SPI) by a simple ionic gelation met

178 ulating peptides derived from Flavourzyme(R)-soy protein isolate (SPI) hydrolysate (F-SPIH).

179 xplore the lipolysis-stimulating activity of soy protein isolate (SPI) hydrolysate using 3T3-L1 adipo

180 Substitution of casein with soy protein isolate (SPI) in the HF diet (HF-SPI) preven

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

182 een suggested that the beneficial effects of soy protein isolate (SPI) on bone quality are due to eit

183 irst, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) prote

184 CD), maltodextrin (MD), gum Arabic (GA), and soy protein isolate (SPI) to enhance stability and bioav

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

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

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

188 act with a protein-rich food matrix, such as soy protein isolate (SPI), we have developed a method to

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

190 ma grafted carboxymethyl cellulose (CMC) and soy protein isolate (SPI).

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

192 ction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia s

193 greater impact than drying temperature, with soy protein isolate and inulin ensuring the highest chlo

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

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

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

197 ndomized to 4 formulations of LNS with MP or soy protein isolate and WP or maltodextrin (100 g/day fo

198 and its oil-in-water emulsion stabilized by soy protein isolate at 55 degrees C were investigated.

199 e enriched with isoflavones (soy-plus diet), soy protein isolate devoid of isoflavones (soy-minus die

200 Soy protein isolate down-regulates caveolin-1 expression

201 ing intake of one dose of an isoflavone-rich soy protein isolate drink, the early morning blood level

202 n their regular diet and after one dose of a soy protein isolate drink.

203 three 1-mo controlled dietary interventions: soy protein isolate enriched with isoflavones (soy-plus

204 n of a beverage powder supplement containing soy protein isolate for 2 years following radical prosta

205 lbumin as the source of protein (casein), 2) soy protein isolate from which the isoflavones were alco

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

207 Soy protein isolate more efficiently captured and stabil

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

209 ge were fed purified diets containing either soy protein isolate or casein given at a level of 17.4 o

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

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

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

213 phytochemical concentrate at 1%, or dietary soy protein isolate were reduced by 40% (P < 0.007), 48%

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

215 rmine the effects of 24 wk of consumption of soy protein isolate with isoflavones (80.4 mg/d) in atte

216 estigated the combination of lupine, pea, or soy protein isolate with potato or rice protein isolate

217 n behavior) of alginate gel beads containing soy protein isolate(SPI)-stabilized oil droplets.

218 1.0% of the diet; and (e) AIN-76A diet with soy protein isolate, 20% by weight.

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

220 trial of dietary supplementation with 20 g/d soy protein isolate, providing 41 mg/d total isoflavones

221 enistein, soy phytochemical concentrate, and soy protein isolate, respectively, to inhibit the growth

222 during 1999-2001, evaluating the effects of soy protein isolate, soy foods, and purified isoflavones

223 and high: 128.7 +/- 15.7 mg/d), provided as soy protein isolate, were consumed for 3 menstrual cycle

224 a secondary colloidal network (stabilized by soy protein isolate-anionic polysaccharides Mailard conj

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

226 The objective was to determine the effect of soy-protein isolate (SPI) intake and iron indexes on pla

227 s after the consumption of a drink made with soy-protein isolate.

228 were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG).

229 y index (NSI > 85 %) than commercial pea and soy protein isolates (NSI < 60 %).

230 These formulas are manufactured from soy protein isolates and contain significant amounts of

231 Here we present new information that soy protein isolates containing increasing concentration

232 Depending on processing, soy protein isolates vary widely in concentrations of ge

233 esis we conducted experiments in which these soy protein isolates were fed to athymic mice implanted

234 onsistent with the isoflavone composition of soy protein isolates.

235 ived 50 g protein/d, which included isolated soy protein (ISP) and casein, respectively, in the follo

236 oughout three 93-d periods of daily isolated soy protein (ISP) consumption providing an average of 7.

237 ein from nonfat dry milk (control), isolated soy protein (ISP) containing 56 mg isoflavones (ISP56),

238 inantly small trials, an increased intake of soy protein lowered blood pressure.

239 steroid hormone values, but it suggests that soy protein may have small effects on thyroid hormone va

240 activity and differentiation; diets high in soy protein may help prevent high dietary fat-induced bo

241 We compared the effect of soy protein, milk protein, and carbohydrate supplementat

242 al participants were assigned to take 40 g/d soy protein, milk protein, or carbohydrate supplementati

243 We evaluated the amount of soy protein needed to reduce blood lipids in moderately

244 ificant only in females, and that effects of soy protein on cyst score were significant only in anima

245 en main effects revealed that the effects of soy protein on kidney size were significant only in fema

246 The magnitude of the effect of soy protein on lipoprotein concentrations is variable.

247 the efficacy of isoflavones (extracted from soy protein) on bone mineral density (BMD) in nonosteopo

248 l cellulose, rhamnolipid biosurfactants, and soy protein) on the aggregation and transport behavior o

249 ult soy food consumption, measured either by soy protein or isoflavone intake, was inversely associat

250 Soy protein or its components may protect against the at

251 No significant effects were identified for soy protein or milk basic protein on lumbar spine BMD.

252 Soy food intake, as measured by either soy protein or soy isoflavone intake, was inversely asso

253 Diets relatively high in soy protein or soy-derived isoflavones have little effec

254 humans have been reported after ingestion of soy protein or various extracts of soy, or both.

255 06 [95% CI 0.02-0.14]; P < .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P < .001) was

256 is study tested whether soybean isoflavones, soy protein, or both alter calcium metabolism in postmen

257 3-wk isocaloric supplementation with casein, soy protein, or maltodextrin as a control.

258 fects of traditional soy foods (e.g., tofu), soy protein, or urinary excretion of phytoestrogens.

259 whether this property is attributable to the soy protein per se or to associated dietary isoflavones.

260 ts (105 mg isoflavone aglycone equivalents), soy protein + placebo tablets, control protein + isoflav

261 o pill, venlafaxine and milk protein powder, soy protein powder and placebo pill, or venlafaxine and

262 powder and placebo pill, or venlafaxine and soy protein powder.

263 +ISO) or a control group (ethanol-extracted soy-protein powder containing 3 mg isoflavones; -ISO).

264 When soy-protein powder was fed at 0, 5, 10, and 20 g/d (0-36

265 cal trials have suggested that the intake of soy protein reduces blood cholesterol.

266 However, the minimum amount of soy protein required for significant reduction of blood

267 report that long-term feeding of rats with a soy protein-rich (SP) diet during gestation and adult li

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

269 However, soy protein sizes lacked film flexibility and adhesion f

270 extract (GTE)) on lipid oxidation in pea and soy protein solutions were investigated.

271 ol extracted (SPI-), or 3) isoflavone-intact soy protein (SPI+).

272 Soy protein supplementation for 2 y compared with a case

273 us, and clinical chemistry in a 2-y trial of soy protein supplementation in middle-aged to older men.

274 - and LDL-cholesterol lowering between the 2 soy-protein supplements suggests an effect attributable

275 ium seen with the consumption of an isolated soy protein than with that of an isolated milk protein w

276 idence have suggested that the components of soy protein that lower lipid concentrations are extracta

277 based edible products (soy extract, textured soy protein, transgenic soybeans, and whole soy flour) w

278 likely attributable to the various forms of soy protein used and to unrecognized shifts in dietary f

279 was to identify ACE inhibitory peptides from soy proteins using LC-MS/MS coupled with quantitative st

280 Among soy users, mean (+/- SD) soy protein values were 12.12 +/- 10.80 g/d from 24-h re

281 Overall, animals fed soy protein versus casein had 28% lower (P = 0.0037) rel

282 ecently evaluated the relative effect of the soy protein versus the alcohol-extractable components of

283 However, soy protein was associated with modestly lower concentra

284 The hypocholesterolemic effect of soy protein was found to be independent of age, body wei

285 Soy protein was hydrolyzed by Alcalase following respons

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

287 Whether consumption of genistein from soy protein will have similar effects on estrogen-depend

288 Soy protein with good biodegradability showed potential

289 t of the phytoestrogens have been extracted, soy protein with intact phytoestrogens increases HDL-cho

290 Our previous study indicated that soy protein with isoflavones lessened lumbar spine bone

291 studies have directly examined the effect of soy protein with isoflavones on bone or bone turnover in

292 = 0.027), and ferritin (P = 0.029), whereas soy protein with native isoflavones had no effect on any

293 Soy protein with native phytate significantly reduced tH

294 ceived diets in which casein was replaced by soy protein with normal (OVX+SOY) or reduced (OVX+SOY-)

295 -based diet (OVX+CASEIN), ovariectomized fed soy protein with normal isoflavone content (OVX+SOY), an

296 ne content (OVX+SOY), and ovariectomized fed soy protein with reduced isoflavone content (OVX+SOY-).

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

298 These results indicate that soy protein, with different amounts of isoflavones, may