Journal of Food Processing & Technology

Phytoestrogen compounds from soybean germ

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Do Thi Hoa Vien

Hanoi University of Science and Technology, Vietnam

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Phytoestrogen, existing in some plants such as soybean, red clover, kudzu but the highest content is seen in soybean. Soybean germ is a byproduct of technological process of soybean powder preparation. Soybean germ is about 2% of total soybean mass but the content of phytoestrogen in soybean germ is 85 to 90% comparing with the content of phytoestrogen in total soybean. The phytoestrogen in soybean germ are mostly isoflavone (genistein, daidzein and glycitein) and their derivatives in the glycoside, malonyl and acetyl form. In addition of having biological activities of flavonoids such as antioxidant activity, atherosclerosis prevention, increased permeability of the cell, anti-microorganism activity; these compounds have weak estrogenic activity. They can regulate female hormone and prevent breast cancer, prostate cancer, osteoporosis, cardiovascular diseases and menopausal symptoms in women. Our research focus is on obtaining the phytoestrogen from soybean germ to product the capsule containing 20 to 25 mg of phytoestrogen per one. The woman can consume two capsules per day to regulate the hormone and anti-aging or consume 4 capsules per day to support the treatment of diseases. The methods to increase the content of phytoestrogen in soybean germ and the methods to extract and purified the phytoestrogens from soybean germ are the key technological solutions. These researches are cooperated between HUST, Vinanusoy Company and National Institute of Pharmacy.

Biography :

Email: vien.dothihoa@hust.edu.vn