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The content of soyasaponin and soyasapogenol in soy foods and their estimated intake in the Japanese.

Kamo S, Suzuki S, Sato T - Food Sci Nutr (2014)

Bottom Line: The majority of the soyasapogenol detected was soyasapogenol B rather than soyasapogenol A, resulting in speculation that further steps are required to liberate aglycones from glycoside-conjugated soyasaponins in soyasapogenol A.The soyasapogenol content and the soyasapogenol to total soyasaponin ratio was considerably low in most soy products, except for long-term maturated miso.The major source of the daily intake of soyasaponins and soyasapogenols were tofu and miso, respectively.

View Article: PubMed Central - PubMed

Affiliation: Fine Chemical Laboratory, J-OIL MILLS, Inc. 1746, Nakashinden, Fukuroi-shi, Shizuoka, 437-1111, Japan.

ABSTRACT
Soyasaponins have been reported to promote various health functions. However, the total soyasaponin and soyasapogenol content in soy products and the daily intake remain to be fully elucidated. We developed a high-performance liquid chromatography coupled with tandem mass spectrometric (HPLC-MS/MS) method to evaluate the content of group A and B soyasaponins and soyasapogenols. The total soyasaponin content was measured after pretreatment converted soyasaponins to soyasapogenols. The total soyasaponin content in soy foods was 200-1800 nmol g(-1), although that of soy sauce was 2-7 nmol g(-1). The soyasapogenol to total soyasaponin ratio was 30-50% in long-term matured miso. The majority of the soyasapogenol detected was soyasapogenol B rather than soyasapogenol A, resulting in speculation that further steps are required to liberate aglycones from glycoside-conjugated soyasaponins in soyasapogenol A. We estimated the daily intake of total soyasaponins and soyasapogenols by the Japanese, which was 50.3 and 0.59 μmol, respectively. The soyasapogenol content and the soyasapogenol to total soyasaponin ratio was considerably low in most soy products, except for long-term maturated miso. The major source of the daily intake of soyasaponins and soyasapogenols were tofu and miso, respectively.

No MeSH data available.


Related in: MedlinePlus

Chemical structures of group A soyasaponins, group B soyasaponins, soyasapogenol A, and soyasapogenol B. (A) Chemical structure of group A soyasaponins and group B soyasaponins. (B) Chemical structures of soyasapogenol A and soyasapogenol B.
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fig01: Chemical structures of group A soyasaponins, group B soyasaponins, soyasapogenol A, and soyasapogenol B. (A) Chemical structure of group A soyasaponins and group B soyasaponins. (B) Chemical structures of soyasapogenol A and soyasapogenol B.

Mentions: Soyasaponins are triterpenoid glycosides that possess an oleanane-type aglycone with polysaccharide chains. Soyasaponins are mainly classified into group A and group B soyasaponins. Group A soyasaponins are glycosylated at the C-3 and C-22 position of soyasapogenol A, whereas group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), are glycosylated at the C-3 position of soyasapogenol B (Fig. 1). Each group consists of many homologs. Group A soyasaponins include eight compounds that differ with respect to the number of glycosides attached to soyasapogenol A (Fig. 1). Various isomers of group A soyasaponins also exist, which differ in the number of acetyl groups attached to the glycosides in each group A soyasaponin compound.


The content of soyasaponin and soyasapogenol in soy foods and their estimated intake in the Japanese.

Kamo S, Suzuki S, Sato T - Food Sci Nutr (2014)

Chemical structures of group A soyasaponins, group B soyasaponins, soyasapogenol A, and soyasapogenol B. (A) Chemical structure of group A soyasaponins and group B soyasaponins. (B) Chemical structures of soyasapogenol A and soyasapogenol B.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4048615&req=5

fig01: Chemical structures of group A soyasaponins, group B soyasaponins, soyasapogenol A, and soyasapogenol B. (A) Chemical structure of group A soyasaponins and group B soyasaponins. (B) Chemical structures of soyasapogenol A and soyasapogenol B.
Mentions: Soyasaponins are triterpenoid glycosides that possess an oleanane-type aglycone with polysaccharide chains. Soyasaponins are mainly classified into group A and group B soyasaponins. Group A soyasaponins are glycosylated at the C-3 and C-22 position of soyasapogenol A, whereas group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), are glycosylated at the C-3 position of soyasapogenol B (Fig. 1). Each group consists of many homologs. Group A soyasaponins include eight compounds that differ with respect to the number of glycosides attached to soyasapogenol A (Fig. 1). Various isomers of group A soyasaponins also exist, which differ in the number of acetyl groups attached to the glycosides in each group A soyasaponin compound.

Bottom Line: The majority of the soyasapogenol detected was soyasapogenol B rather than soyasapogenol A, resulting in speculation that further steps are required to liberate aglycones from glycoside-conjugated soyasaponins in soyasapogenol A.The soyasapogenol content and the soyasapogenol to total soyasaponin ratio was considerably low in most soy products, except for long-term maturated miso.The major source of the daily intake of soyasaponins and soyasapogenols were tofu and miso, respectively.

View Article: PubMed Central - PubMed

Affiliation: Fine Chemical Laboratory, J-OIL MILLS, Inc. 1746, Nakashinden, Fukuroi-shi, Shizuoka, 437-1111, Japan.

ABSTRACT
Soyasaponins have been reported to promote various health functions. However, the total soyasaponin and soyasapogenol content in soy products and the daily intake remain to be fully elucidated. We developed a high-performance liquid chromatography coupled with tandem mass spectrometric (HPLC-MS/MS) method to evaluate the content of group A and B soyasaponins and soyasapogenols. The total soyasaponin content was measured after pretreatment converted soyasaponins to soyasapogenols. The total soyasaponin content in soy foods was 200-1800 nmol g(-1), although that of soy sauce was 2-7 nmol g(-1). The soyasapogenol to total soyasaponin ratio was 30-50% in long-term matured miso. The majority of the soyasapogenol detected was soyasapogenol B rather than soyasapogenol A, resulting in speculation that further steps are required to liberate aglycones from glycoside-conjugated soyasaponins in soyasapogenol A. We estimated the daily intake of total soyasaponins and soyasapogenols by the Japanese, which was 50.3 and 0.59 μmol, respectively. The soyasapogenol content and the soyasapogenol to total soyasaponin ratio was considerably low in most soy products, except for long-term maturated miso. The major source of the daily intake of soyasaponins and soyasapogenols were tofu and miso, respectively.

No MeSH data available.


Related in: MedlinePlus