Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks.

M Carmen Arques, Silvia Pastoriza, Cristina Delgado-Andrade, Alfonso Clemente, José A Rufián-Henares

Index: J. Agric. Food Chem. 64 , 1823-30, (2016)

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Abstract

Soy milk is a health-promoting beverage of which consumption is steadily expanding. Different bioactivities have been associated with soy products such as antioxidant capacity, anti-inflammatory properties, or decrease of cancer development risk. These activities have been related to the presence of several compounds, including polyphenols and serine protease inhibitors, although factors influencing such activities have been scarcely studied. In this study, we have determined the antioxidant capacity (ABTS and FRAP methods measured with the global antioxidant response, GAR protocol), total phenolic content, serine protease inhibitory activity, and presence of heat damage indicators in commercial soy milks. Polyphenols were primarily responsible for the antioxidant capacity of soy milks, increasing their concentration after digestion. Glycation under heat treatment might be responsible for decreasing protease inhibitory activities in soy milks. The results obtained support a role for furosine, a known marker of Maillard reaction and glycation, as a potential indicator to monitor both thermal treatment and effects on protease inhibitory activities in soy milk. The contribution of soy milk consumption to the daily intake of antioxidants and serine protease inhibitory activities is discussed.