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Unlabelled: Urine and serum biomonitoring was used to measure internal exposure to selected dietary estrogens in a cohort of 30 pregnant women. Exposure was measured over a period comprising one-half day in the field (6 h) and one day in a clinic (24 h). Biomonitoring of the dietary phytoestrogens genistein (GEN), daidzein (DDZ) and equol (EQ), as well as the mycoestrogen, zearalenone (ZEN) and its congeners, was conducted using UPLC-MS/MS. Biomonitoring revealed evidence of internal exposure to naturally occurring dietary estrogens during pregnancy. Urinary concentrations of total GEN, DDZ and EQ were similar to levels reported for general adult U.S., Population: Measurable concentrations of total (parent and metabolites) GEN, DDZ and EQ were present in 240, 207 and 2 of 270 serum samples, respectively. Six out of 30 subjects had measurable concentrations of unconjugated GEN and/or DDZ in serum between 0.6 and 7.1 nM. Urine to serum total isoflavone ratios for GEN, DDZ and EQ were 13, 47, and 180, respectively. ZEN and its reductive metabolite, α-zearalenol (α-ZEL), were present in pregnant women (11 out of 30 subjects) as conjugates at levels near the limit of quantification. The average total urinary concentration was 0.10 μg/L for ZEN and 0.11 μg/L for α-ZEL., (Copyright © 2016. Published by Elsevier Ltd.)

The equol contents of 32 samples of Chinese stinky tofu from different manufacturers in China mainland were determined. The results showed that 15 samples of raw stinky tofu contained substantial amounts of equol (1.16 ± 1.69 mg/100 g, wet basis), in which sample c-4 elicited the highest equol of 6.65 mg/100 g, whereas significantly lower equol contents were found in 17 fried samples (0.15 ± 0.14 mg/100 g, wet basis). A significant strong correlation between equol contents and the amino nitrogen contents (p < 0.01, Pearson correlation coefficient 0.725) was observed which indicated the eqoul content was associated with the fermentation extent. Cooking methods influenced the equol contents. Microwaving and frying tofu rapped with starch paste improved the equol contents, whereas deep frying, stir frying, and stewing had negative effects. The study demonstrated stinky tofu served as a good equol dietary source. Extensive fermentation and delicate cooking approaches were necessary for a high-equol final product.