Journal of Pharmaceutical Investigation

  • 제40권6호
  • /
  • Pages.347-351
  • /
  • 2010
  • /
  • 2093-5552(pISSN)
  • /
  • 2093-6214(eISSN)
한국약제학회 (The Korean Society of Pharmaceutical Sciences and Technology)
권호 표지
DOI QR코드

DOI QR Code

Determination of Physicochemical Properties and Pharmacokinetic Profiles of Soybean Extracts

  • 투고 : 2010.09.20
  • 심사 : 2010.10.19
  • 발행 : 2010.12.20
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Isoflavones have received much attention because of their health-related and clinical benefits such as estrogenic and anti-oxidative activities as well as triggering of natural killer cell activity. However, there are few publications reporting the pharmacokinetic profiles together with physicochemical properties of main isoflavones. Therefore, the pharmacokinetic parameters of main aglycones, daidzein, glycitein and genistein after oral administration of soybean extracts were investigated and the physicochemical properties of soybean extracts were characterized. It was observed that angle of repose was $46^{\circ}$ and tap density, bulk density and porosity were 10.12, 4.3 and $0.86\;g/cm^3$ and the mean $AUC_{last}$ of daidzein, glycitein and genistein was $11.376\;{\mu}g{\cdot}h/mL$, $3.045\;{\mu}g{\cdot}h/mL$ and $0.825\;{\mu}g{\cdot}h/mL$, respectively. Cell viability was 60% at a concentration of 10 mg/mL. Taken together, it was suggested that isoflavones were contained in the soybean products and had an antioxidant activity and this study would be the basis to control the quality of soybean products and study of the bioequivalence between soybean products in future.

키워드

참고문헌

  1. Aguiar, C.L., Baptista, A.S., Walder, J.M., Tsai, S.M., Carrao-Panizzi, M.C., Kitajima, E.W., 2009. Changes in isoflavone profiles of soybean treated with gamma irradiation. Int. J. Food Sci. Nutr. 60, 387-394. https://doi.org/10.1080/09637480701754968
  2. Andrade, J.E., Twaddle, N.C., Helferich, W.G., Doerge, D.R., 2010. Absolute bioavailability of isoflavones from soy protein isolate-containing food in female balb/c mice. J. Agric. Food Chem. 58, 4529-4536. https://doi.org/10.1021/jf9039843
  3. Chang, Y.C., Nair, M.G., 1995. Metabolism of daidzein and genistein by intestinal bacteria. J. Nat. Prod. 58, 1892-1896. https://doi.org/10.1021/np50126a014
  4. Day, A.J., Canada, F.J., Diaz, J.C., Kroon, P.A., McLauchlan, R., Faulds, C.B., Plumb, G.W., Morgan, M.R., Williamson, G., 2000. Dietary flavonoid and isoflavone glycosides are hydrolysed by the lactase site of lactase phlorizin hydrolase. FEBS Lett. 468, 166-170. https://doi.org/10.1016/S0014-5793(00)01211-4
  5. Eldridge, A.C., Kwolek, W.F., 1983. Soybean isoflavones: Effect of environment and variety on composition. J Agric. Food Chem. 31, 394-396. https://doi.org/10.1021/jf00116a052
  6. Ertan, G., Ozer, O., Balo lu E., Guneri, T., 1997. Sustained-release microcapsules of nitrofurantoin and amoxicillin; preparation, in-vitro release rate, kinetic and micromeritic studies. J. Microencapsul. 14, 379-388. https://doi.org/10.3109/02652049709051140
  7. Genovese, M.I., Barbosa, A.C., Pinto Mda, S., Lajolo, F.M., 2007. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods Hum. Nutr. 62, 53-58. https://doi.org/10.1007/s11130-007-0041-0
  8. Hawksworth, G., Drasar, B.S., Hill, M.J., 1971. Intestinal bacteria and the hydrolysis of glycosidic bonds. J. Med. Microbiol. 4, 451-459. https://doi.org/10.1099/00222615-4-4-451
  9. Hosoda, K., Furuta, T., Yokokawa, A., Ogura, K., Hiratsuka, A., Ishii, K., 2008. Plasma profiling of intact isoflavone metabolites by high-performance liquid chromatography and mass spectrometric identification of flavone glycosides daidzin and genistin in human plasma after administration of kinako. Drug Metab. Dispos. 36, 1485-1495. https://doi.org/10.1124/dmd.108.021006
  10. Huang, R.Y., Chou, C.C., 2009. Stability of isoflavone isomers in steamed balck soybeans and black soybean Koji stored under different conditions. J. Agric. Food Chem, 57, 1927-1932. https://doi.org/10.1021/jf803702x
  11. Jian, L., 2009. Soy, isoflavones, and prostate cancer. Mol. Nutr. Food Res. 53, 217-226. https://doi.org/10.1002/mnfr.200800167
  12. Kim, S.H., Jung, W.S., Ahn, J.K., Kim, J.A., Chung, I.M., 2005. Quantitative analysis of the isoflavone content and biological growth of soybean (Glycine max L.) at elevated temperature, $CO_2$ level and N application. J. Sci. Food Agric. 85, 2557-2566. https://doi.org/10.1002/jsfa.2294
  13. Kwon, S.H., Kang, M.J., Huh, J.S., Ha, K.W., Lee, J.R., Lee, S.K., Lee, B.S., Han I.H., Lee, M.S., Lee, M.W., Lee, J.H., Choi, Y.W., 2007. Comparison of oral bioavailability of genistein and genistin in rats. Int. J. Pharm. 337, 148-154. https://doi.org/10.1016/j.ijpharm.2006.12.046
  14. Lee, S.J., Ahn, J.K., Kim, S.H., Kim, J.T., Han, S.J., Jung, M.Y., Chung, I.M., 2003. Variation in isoflavone of soybean cultivars with location and storage duration. J. Agric. Food Chem. 51, 3382-3389. https://doi.org/10.1021/jf0261405
  15. Rasolohery, C.A., Berger, M., Lygin, A., Lozovaya, V., Nelson, R.L., Dayde, J., 2008. Effect of temperature and water availability during late maturation of the soybean seed on germ and cotyledon isoflavone content and composition. J. Sci. Food Agric. 88, 218-228. https://doi.org/10.1002/jsfa.3075
  16. Seguin, P., Zheng, W., Smith, D.L., Deng, W., 2004. Isoflavone content of soybean cultivars grown in eastern Canada. J. Sci. Food Agric. 84, 1327-1332. https://doi.org/10.1002/jsfa.1825
  17. Sfakianos, J., Coward, L., Kirk, M., Barnes, S., 1997. Intestinal uptake and biliary excretion of the isoflavone genistein in rats. J. Nutr. 127, 1260-1268.
  18. Vacek, J., Klejdus, B., Lojkova, L., Kuban, V., 2008. Current trends in isolation, separation, determination and identification of isoflavones: A review. J. Sep. Sci. 31, 2054-2067. https://doi.org/10.1002/jssc.200700569
  19. Wang, C., Ma, Q., Pagadala, S., Sherrard, M.S., Krishnan, P.G., 1998. Changes of isoflavones during processing of soy protein isolates. J. Am. Oil Chem. Soc. 75, 337-341. https://doi.org/10.1007/s11746-998-0050-7
  20. Yin, L.J., Li, L.T., Liu, H., Saito, M., Tatsumi, E., 2005. Effects of fermentation temperature on the content and composition of isoflavones and beta-glucosidase activity in sufu. Biosci. Biotechnol. Biochem. 69, 267-272. https://doi.org/10.1271/bbb.69.267
  21. Zhang, Y., Song, T.T., Cunnick, J.E., Murphy, P.A., Hendrich, S., 1999. Daidzein and genistein glucuronides in vitro are weakly estrogenic and activate human natural killer cells at nutritionally relevant concentrations. J. Nutr. 129, 399-405.