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Background & aim: Soy milk is a appropriate source of protein for the elderly as a result of its high absorption rate and amino acids. The present study was performed to determine and evaluate the effect of eight weeks of resistance training and soy milk consumption on lipid profile, body composition and some physical fitness factors in elderly women. Methods: In the present semi-experimental study, 48 elderly women (age 65±2.2 years) in Yasuj, Iran, were selected by targeted sampling method and at that point randomly divided in four groups of resistance training + soy milk (n=12), resistance training + placebo (n=12), soy milk (n=12) and placebo (n=12). Forty-eight hours before and after the intervention, body composition tests, physical fitness and blood samples were taken. Data analysis was performed using dependent t-tests, one-way analysis of variance and LSD follow-up test at a significance level of less than 0.05. Results: After eight weeks, weight, body mass index, waist-to-hip ratio, TG, TC and LDL-C significantly decreased in the intervention groups, but HDL-C significantly increased (p

One of the practical and inexpensive solutions in improving the characteristics of the bakery and reducing the waste of this category of products is to use sourdough. Therefore, in this study, the possiblity to use kombucha beverage and soybean milk as a water substitute in sourdough formulations prepared from Lactobacillus fermentum and Lactobacillus plantarum separately and to evaluate the physicochemical and sensory properties of toast samples prepared from this Sourdoughs were examined. The results showed that by adding sourdough prepared from kombucha beverage and soybean milk, the moisture content and acidity of the final product increased and the pH decreased. On the other hand, Lactobacillus fermentum was more effective than Lactobacillus plantarum in reducing pH and increasing acidity. In addition, after examining the amount of lactic acid and acetic acid in the product, it was found that the amount of lactic acid in samples prepared from sourdough containing kombucha beverage and kombucha beverage was maximum while the amount of more acetic acid in samples prepared from sourdough containing kombucha beverage and Lactobacillus fermentum was higher. Samples containing kombucha beverage had the lowest amount of firmness and the highest amount of specific volume and porosity, and the type of primer used in the sourdough had no effect on the amount of these parameters. On the other hand, the study of the crust color values showed that by adding kombucha beverage and soybean milk in sourdough formulation, the amount of L* and a* values was decreased and increased respectively. Finally, sensory evaluators gave the highest score to two samples of sourdough containing kombucha beverage in the presence of both Lactobacillus plantarum and Lactobacillus fermentum. Therefore, these compounds can be used to produce sourdough with better performance properties. [ABSTRACT FROM AUTHOR]

Gamma-amino butyric acid (GABA) as a non-protein amino acid has a widespread application in the body's various organs and inhibition of many physiologic diseases. Lactic acid bacteria are able to GABA synthesis in many foods. The purpose of this study was to ferment the soymilk by a new lactic acid bacterium called Lactobacillus sp. Makhdzir Naser-1 (GQ451633). At first, optimum conditions for maximum GABA production were obtained with regard to effective factors such as inoculation time, pH, soy milk concentration and ambient temperature. The optimum conditions are: fermentation time 48 hours, pH 5.3, 12% soy milk and warming temperature 37 ° C. At optimum point, with three repeats of treatment, the produced GABA was 4.17, which has not very significant difference with the predicted value (4.188). Therefore, the accuracy of the proposed equation for predicting GABA value was confirmed. [ABSTRACT FROM AUTHOR]

Soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by a spray dryer and their physico-chemical and sensory properties were measured.The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk. [ABSTRACT FROM AUTHOR]

Objectives: Aging and change in the skeletal muscle are certain challenges faced by the elderly. This condition leads to a decrease in the musculoskeletal functions, physical function, and disability compared to the younger individuals. Thus, the current study aimed at examining the exercise of back stabilizer muscles of aged women compared to the young ones in response to resistance training and soy milk supplementation. Methods & Materials: The study had a quasi-experimental design conducted on 27 old women (Mean [SD] age: 69.60[3.16] years) and 10 young ones. The aged women were randomly divided into back stabilizer exercise plus soy milk, back stabilizer exercise, and control groups (9 subjects in each group). They took part in exercise-nutrition interventions for 10 weeks, 3 sessions per week. The subjects were given soy milk to drink three times in a day with and without exercise. Ultrasonic features of multifidus, ability, back performance, and nutrition status of aged women were measured pre- and post-intervention. Data were analyzed by 2-way ANOVA. Results: Mean (SD) multifidus cross-sectional area of aged women (3.49[0.908] cm2) was significantly smaller than that of young ones (7.42[1.52] cm2) during pre-intervention. Following the intervention, it significantly increased in both stabilizer exercise plus soy milk and back stabilizer exercise groups (P

Background and Aims: Soy milk in competition with other drinks introduced as healthy and nutrient drink. Nowadays, most important tendency to consume soy milk is new extended developments to produce soy milk with more acceptable taste and is believed that soy milk is a good substitute for bovine milk in lactose-intolerant people. Cariogenic potential of bovine and soy milk is a subject for lots of researches in the last decade. The aim of this study was to evaluate the effect of soy and bovine milks on the pH changes of dental plaque. Materials and Methods: In this study, 10 healthy dental students in age range of 25-35 were selected after written consent upon study entrance criteria's such as, amount of saliva streptococcus mutans, amount of lactobacillus, salivary secretion rate, buffering capacity of saliva, absence of active dental caries, absence of systemic disease and etc. Dental plaque pH in the interproximal areas of 2nd premolar and 1st molar in all 4 quadrants was taken by Metrohm micro electrode and digital pH meter before (0) and at 2, 5, 7, 10, 15, 20, 30, 40, 50 and 60 min after taking with 3 tested materials (soy milk, plain milk 1.5% and 10% sucrose solution as a positive control). Then pH curves were drawn according to the time of each test product. In this study, using pH=6 was considered as critical pH. Maximum pH drop and ∆pH after taking 3 tested materials were analysed Repeated measure ANOVA (P

Introduction: In recent years, substitution of soy milk with cow milk in the individuals' diet suffering from inflammatory diseases have been considered in clinical studies. However, soy milk is more prone to oxidation compared to cow milk due to its unsaturated fatty acid. Oxidative stability of soy milk fat and its comparison with cow milk fat has been barely discussed in the literature. Present study aimed at comparing the oxidative stability of commercial pasteurized milk and soy milk samples and their fermented counterparts by L. plantarum A7 during 14 days refrigerated period. Materials and methods: Commercial pasteurized milk and soy milk with the same concentration of fatty compound were subjected to fermentation using a native lactobacillus strain, Lactobacillus plantarum A7. Peroxide number and thiobarbitoric acid in the four trials including milk, soymilk, fermented milk and fermented soy milk were investigated during 14 days of cold storage in the controlled condition. Results: The results showed that milk and soy milk fermentation by Lactobacillus plantarum significantly reduced the amounts of both oxidative indices. In non fermented products, peroxide value was found to increase by a similar trend, reaching to the pick after five days of refrigeration. No significant difference was observed between such an increase between milk and soy milk. Instead, TBA value was measured at higher level in soy milk samples all through the study period. Discussion and conclusion: Despite the higher non saturated fatty acid, soy milk appeared to be as sensitive as milk regarding oxidative damage, However, comparing the great impact of fermentation on retarding oxidation, the difference between no fermented products can be regarded as negligible.

Background & Objective: Soy milk contains isoflavones that comprises the phytoestrogens families. They have structural similarities with mammalian estrogen. This study was done to investigate the effects of soy milk on histomorphometric changes of olfactory bulb in neonatal ovariectomized rats. Materials & Methods: Thirty female rats Sprague- Dawley strain (one-day old) were kept in a standard laboratory condition. Afterwards, they were randomly divided into six groups with 5rats (a control, a sham and four experimental groups). The ovaries of one-week old experimental groups were removed by surgery. In experimental groups of 2,3and 4, the rats received soy milk twice a day from the 14th day to the end of 2 month 0.75, 1.5 and 3 ml/kg respectively by gavage. At the end of two month and after anesthesia and blood sampling to measure estrogen hormone, the olfactory bulb of all rats to investigate the thickness of layers and the number of cells in different layers of olfactory bulb histomorphometric was divided. Finally the results were analyzed through One-way variance and Tukey Test considering p

Introduction: Awareness and concern about soil contamination with metals and their effects on the food chain are increasing. Cereal consumption is one of the major sources of metal exposure which soybean may accumulate more toxic metals than other crops. Method: Three metal elements including Zn, Cd, and Ni were measured in soy products. First, soymilk and soy cheese (tofu) were prepared by common methods, and then the digested samples were analyzed by ICPOES. The carryover of metals in different methods was determined. Results: The soymilk prepared by rapid method showed higher Zn content (P<0.05). Furthermore, among all types of cheeses, Zn content of calcium cheese obtained from all three methods was significantly higher (P<0.05). Ni content of soymilk and soycheese of the rapid method was higher than the other methods (P<0.05). In the traditional method large quantities of Ni was removed by soaking seeds and okara. Measurements showed high Cd content in soymilk and soy cheese in the rapid method (P<0.05); however, Cd content of other methods was lower than expectation. Conclusion: According to the results the method of soybean production, soy soaking, the type of clot and the tendency of elements toward different parts of the product can have a significant effect on the amount of transfer and removal of the metals. [ABSTRACT FROM AUTHOR]

Abstract Background & aim: Soy contains the largest concentration of isoflavones, they are structurally similar to estradiol and mimic its effects. The purpose of this study was to evaluate the effect of soy milk on thickness of cerebral cortex and hippocampus in newborn ovariectomized rats. Methods: The present experimental study was conducted on 30 newborn female rats. In day 7, 20 rats were randomly chosen and ovariectomy surgery was performed on them. Then the rats were divided to six groups of five rats each: control group, ovariectomized rats (no treatment), sham group and 3 groups of ovareictomaized rats treated by soy milk in doses 0.75, 1.5 and 3 ml/kg/day. In day 60, the brains of all rats were dissected and histological studies for determination of thickness of cerebral cortex and hippocampus were done. The collected data were analyzed with one-way ANOVA and Tukey tests. Results: Our results indicated that low estradiol following ovariectomy decreased thickness of cerebral cortex and hippocampal regions and soy milk in high dose increase the levels of estradiol, thickness of cerebral cortex and thickness of hippocampal regions. Conclusion: soy milk can compensate the effect of ovariectomy on thickness of cerebral cortex and hippocampal regions. Key words: Soy Milk, Hippocampus, Cerebral Cortex

Background and Aims: Soy milk in competition with other drinks introduced as healthy and nutrient drink. Nowadays, most important tendency to consume soy milk is new extended developments to produce soy milk with more acceptable taste and is believed that soy milk is a good substitute for bovine milk in lactose-intolerant people. Cariogenic potential of bovine and soy milk is a subject for lots of researches in the last decade. The aim of this study was to evaluate the effect of soy and bovine milks on the pH changes of dental plaque. Materials and Methods: In this study, 10 healthy dental students in age range of 25-35 were selected after written consent upon study entrance criteria's such as, amount of saliva streptococcus mutans, amount of lactobacillus, salivary secretion rate, buffering capacity of saliva, absence of active dental caries, absence of systemic disease and etc. Dental plaque pH in the interproximal areas of 2nd premolar and 1st molar in all 4 quadrants was taken by Metrohm micro electrode and digital pH meter before (0) and at 2, 5, 7, 10, 15, 20, 30, 40, 50 and 60 min after taking with 3 tested materials (soy milk, plain milk 1.5% and 10% sucrose solution as a positive control). Then pH curves were drawn according to the time of each test product. In this study, using pH=6 was considered as critical pH. Maximum pH drop and ∆pH after taking 3 tested materials were analysed Repeated measure ANOVA (P<0.05). Results: According to the test materials, the lowest pH was after rinsing with 10% sucrose solution following soy milk and in the last was 1.5% bovine milk. All the test materials showed significant differences among each others (P<0.05). Conclusion: Bovine milk in none of frequent timing dropped its pH below basic pH but also significantly increased the plaque pH above the critical pH. The maximum pH drop for soy milk was in 2minutes after consumption but it never reached below the critical pH. [ABSTRACT FROM AUTHOR]

Introduction: In recent years, substitution of soy milk with cow milk in the individuals' diet suffering from inflammatory diseases have been considered in clinical studies. However, soy milk is more prone to oxidation compared to cow milk due to its unsaturated fatty acid. Oxidative stability of soy milk fat and its comparison with cow milk fat has been barely discussed in the literature. Present study aimed at comparing the oxidative stability of commercial pasteurized milk and soy milk samples and their fermented counterparts by L. plantarum A7 during 14 days refrigerated period. Materials and methods: Commercial pasteurized milk and soy milk with the same concentration of fatty compound were subjected to fermentation using a native lactobacillus strain, Lactobacillus plantarum A7. Peroxide number and thiobarbitoric acid in the four trials including milk, soymilk, fermented milk and fermented soy milk were investigated during 14 days of cold storage in the controlled condition. Results: The results showed that milk and soy milk fermentation by Lactobacillus plantarum significantly reduced the amounts of both oxidative indices. In non fermented products, peroxide value was found to increase by a similar trend, reaching to the pick after five days of refrigeration. No significant difference was observed between such an increase between milk and soy milk. Instead, TBA value was measured at higher level in soy milk samples all through the study period. Discussion and conclusion: Despite the higher non saturated fatty acid, soy milk appeared to be as sensitive as milk regarding oxidative damage, However, comparing the great impact of fermentation on retarding oxidation, the difference between no fermented products can be regarded as negligible. [ABSTRACT FROM AUTHOR]

Background & Objective: Soy milk contains isoflavones that comprises the phytoestrogens families. Phytoestrogens families have structural similarities with mammalian estrogen. This study was done to investigate the effects of soy milk on histomorphometric changes of olfactory bulb in neonatal ovariectomized rats. Materials & Methods: Thirty female rats Sprague- Dawley strain (one-day old) were kept in a standard laboratory condition. Afterwards, they were randomly divided into six groups with 5rats (a control, a sham and four experimental groups). The ovaries of one-week old experimental groups were removed by surgery. In experimental groups of 2,3and 4, the rats received soy milk twice a day from the 14th day to the end of 2 month 0.75, 1.5 and 3 ml/kg respectively by gavage. At the end of two month and after anesthesia and blood sampling to measure estrogen hormone, the olfactory bulb of all rats to investigate the thickness of layers and the number of cells in different layers of olfactory bulb histomorphometric was divided. Finally the results were analyzed through One-way variance and Tukey Test considering p<0.05. Results: According to this study, the following results were obtained. Low estrogen level due to ovariectomized infant rats has reduced the thickness of external granular layer. Mitral cell layer and internal plexiform layer as well as cell number in most layers of the olfactory bulb through feeding high level of soy milk to ovariectomized infants leading to high serum concentrations of 17-β estradiol that subsequently increased thickness and cell numbers of olfactory bulb. Conclusions: The soy milk can be used as a source of synthetic hormone replacement. [ABSTRACT FROM AUTHOR]