Zhang Yu Chu, Albrecht Daniel, Bomser Joshua, Schwartz Steven J, Vodovotz Yael
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
J Agric Food Chem. 2003 Dec 17;51(26):7611-6. doi: 10.1021/jf034679c.
The present study examines the ability of isoflavone extracts from whole soy bread and two soy bread fractions, crumb and crust, to modulate the proliferation of human prostate cancer PC-3 cells. Total isoflavone content in the two fractions of soy bread were similar (3.17 micromol/g dry basis). However, their conjugate patterns were altered. Both fractions of soy bread contained a similar level of isoflavone aglycones ( approximately 24%). Low concentrations of soy bread extracts increased PC-3 cell proliferation as much as 47% compared to untreated control. This proliferative effect in cell growth was reduced at higher extract concentration. Soy bread crust extract (10 mg/mL) reduced PC-3 cell proliferation by 15% compared to untreated control. Interestingly, wheat bread extracts increased cell proliferation at all concentrations tested. Although extracts from both breads possessed biological activity, only soy bread crust extract reduced PC-3 cell proliferation. This observation may be related to the presence of soy in this bread.
本研究考察了全大豆面包以及大豆面包的两个组分（面包心和面包皮）中的异黄酮提取物调节人前列腺癌PC - 3细胞增殖的能力。大豆面包的两个组分中的总异黄酮含量相似（3.17微摩尔/克干基）。然而，它们的结合模式有所改变。大豆面包的两个组分中异黄酮苷元的含量水平相似（约24%）。与未处理的对照相比，低浓度的大豆面包提取物使PC - 3细胞增殖增加了47%。在较高的提取物浓度下，这种对细胞生长的增殖作用减弱。与未处理的对照相比，大豆面包皮提取物（10毫克/毫升）使PC - 3细胞增殖减少了15%。有趣的是，在所有测试浓度下，小麦面包提取物都增加了细胞增殖。尽管两种面包的提取物都具有生物活性，但只有大豆面包皮提取物降低了PC - 3细胞增殖。这一观察结果可能与该面包中大豆的存在有关。
