Proteins in Cosmetics
E. Desmond Goddard, James V. Gruber in Principles of Polymer Science and Technology in Cosmetics and Personal Care, 1999
Soy isolate ( protein) is the main industrial source for soy protein transformation into cosmetic ingredients. It is obtained from undenatured, defatted soy flour by dissolving the flour in dilute alkali (pH 8), removing the insoluble materials by centrifugation or filtration, and final precipitation of the proteins at their isoelectric point (pH 4.5). The major components of soy proteins are classified according to their sedimentation properties. Approximately of them are storage globulins (glycinine, the globulin, and conglycinin, the globulin), with molecular weights ranging from 20 to . Constituent polypeptides form α-helix, β-structure, and random coils; subunits are aggregates by , hydrogen, and hydrophobic bonds. Undenatured soy proteins are widely used as food ingredients and for their gelling, whipping, emulsificating, and lipid-absorbing properties (24).
Macronutrients
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Proteins can be found in a wide range of food (animals, plants, microalgae, mushrooms and their byproducts). However, the quantity of proteins and the distribution of amino acids in proteins can vary greatly in different species. Complete proteins are found in meats, fish, poultry, eggs, milk, and cheese, while proteins present in plant foods are incomplete proteins and are of a lower biologic quality than those found in animal foods (5). Even so, some plant foods are important sources of protein such as soybeans, navy beans, pinto beans, split peas, chickpeas, peanuts corn, grains, nuts, sunflower seeds, and sesame seeds (5). The soybean is notable not only for its total protein content but the quality of soy protein which is higher than that of other plant proteins and similar to animal protein; therefore, soy is often consumed by vegans and vegetarians (47, 65). Soy foods such as tofu, natto (a fermented soybean), and soy milk, have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment (65).
Nutrition, the Mediterranean Diet and Selected Supplements for the Prevention and Treatment of Coronary Heart Disease
Stephen T. Sinatra, Mark C. Houston in Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
A meta-analysis [124] found that soy protein intake at 15–30 g daily had favorable impacts on LDL-cholesterol, HDL-cholesterol and TG compared to non-soy controls. Data indicate that soy protein reduces LDL-cholesterol and increases HDL-cholesterol compared with milk proteins [125]. Despite the positive studies, there has been a debate about the inclusion of soy protein in the diet and whether the health claim on soy protein and heart health should be reconsidered [126,127]. Most likely, the variability in results may also be due to the heterogeneity of available soy products and their degree of processing, resulting in a variety of byproducts formed such as fermentation complexes. Thus, not all soy is equal, and the more processed it is, the more it should be avoided. Organic tofu, tempeh, and miso edamame are important sources of soy protein that one may consider.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Legumes have a protective effect against oxidative stress in the body due to the presence of phytochemicals, and are hence potentially beneficial in the prevention and treatment of diseases that occur due to oxidative stress, such as CVD and cancer.75 One of the major benefits of legumes is its low-density lipoprotein-cholesterol (LDL-C) lowering effect,76–78 which in turn has a positive effect on lowering cardiovascular risk.75,79 A meta-analysis of 38 clinical studies has shown that soy protein has cholesterol-lowering effects, including the significant lowering of serum cholesterol, LDL-C and triglyceride concentrations, and an increase in high-density lipoprotein-cholesterol (HDL-C).80 A more recent meta-analysis conducted in 2008 in which 30 studies were evaluated found similar results and showed that 25 grams of soy protein per day, with its significant LDL-C and serum cholesterol-lowering effects, may effectively aid in the management of hypercholesterolemia.80 It has also been shown that dietary soy is more effective in reducing cholesterol levels compared with its isolated forms.81–83 The findings of the National Health and Nutrition Examination Survey (NHANES) study done (n = 9 632) in the United States of America (USA) also demonstrated that the consumption of legumes significantly reduced risk factors for CVDs in older adults.84
Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach
Published in Journal of Microencapsulation, 2018
Leidiane Andreia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo, Elídia A. Vetter Ferri, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Deisy Alessandra Drunkler
In the formation of microcapsules, the outer covering is known as the encapsulating agent or wall material; protecting and maintaining the encapsulated material active until consumption, allowing its arrival at the physiological target. The most widely used encapsulating agents are proteins (of milk and whey) and carbohydrates (Arabic gum, alginates, carrageenan, pectin) (Gharsallaoui et al. 2007, Nazzaro et al. 2012, Shori 2017). Protein-polysaccharide complexes have shown great potential in food delivering systems (Liu et al. 2017). Soy protein has been characterised as the best substitute for animal proteins as wall material, mainly because of its renewability, low-cost, high nutritional value, functional properties such as gelation and emulsification. In addition, soy protein is an alternative for vegan people, or individuals allergic to milk proteins. The prevalence of allergy to soy protein is 5-fold less compared to milk protein (Kattan et al. 2011, Nesterenko et al. 2013, Tang and Li 2013, Dunlop et al. 2018). Soy powder extract contains approximately 40% protein, 20% carbohydrates, 16% fibre, and 13% fat. All components of soy are present in the extract, including functional compounds such as isoflavones and oligosaccharides (Nilufer-erdil et al. 2012). Maltodextrin, in turn, has been associated with proteins as encapsulating agents to improve the drying properties (Anekella and Orsat 2013, Martin et al. 2015).
Treatment with soy isoflavones during early adulthood improves metabolism in early postnatally overfed rats
Published in Nutritional Neuroscience, 2018
Pamelli Silva, Tatiane Aparecida Ribeiro, Laize Peron Tófolo, Kelly Valério Prates, Flávio Andrade Francisco, Sandra da Silva Silveira, Ananda Malta, Denise Alves Lopes, Rosiane Aparecida Miranda, Kesia Palma-Rigo, Rosana Torrezan, Paulo Cezar de Freitas Mathias
Clinical studies suggested that reductions in serum cholesterol induced by isoflavones are dependent on an initial elevated cholesterol concentration.40,41 Accordingly, the present study shows that only animals from the SL group, which showed greater total cholesterol levels, have attenuated levels following the treatment with isoflavone. Blood triglyceride levels were not affected by isoflavone treatment, even in SL rats that showed 2.5-fold increases in triglyceridaemia compared with NL rats. Previous studies in humans and animals suggest that isoflavones have little influence on triglycerides.42–44 Interestingly, several studies suggest that isoflavone increases blood HDL-cholesterol levels, the good cholesterol2 as observed in the present SL animals. The increase in HDL-cholesterol and the reduction in total cholesterol observed in the present study may depend on daidzein,36 which restored the high lipoprotein levels in flutamide-induced androgen-deprived rats to normal.45 The mechanism underlying these changes may depend on soy protein reduction of the insulin/glucagon ratio by soy protein, which in turn downregulates the expression of the hepatic transcription factor sterol regulatory element binding protein (SREBP)-1.46 The reduction of this factor decreases the expression of several lipogenic enzymes, thereby decreasing serum and hepatic triglycerides as well as cholesterol in diabetes and obesity and reducing lipotoxicity in the liver. Soy protein intake also reduces hepatic lipotoxicity by maintaining the number of functional adipocytes, preventing the transfer of fatty acids to extra adipose tissues.
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