A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods

References

• Abiru Y, Kumemura M, Ueno T, Uchiyama S, Masaki K. 2012. Discovery of an S-equol rich food stinky tofu, a traditional fermented soy product in Taiwan. Int J Food Sci Nutr 63:964–970
   PubMed Web of Science ®Google Scholar
• Abiru Y, Ueno T, Uchiyama S. 2013. Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan. Int J Food Sci Nutr 64:936–943
   PubMed Web of Science ®Google Scholar
• Akaza H, Miyanaga N, Takashima N, Naito S, Hirao Y, Tsukamoto T, Fujioka T, et al. 2004. Comparisons of percent equol producers between prostate cancer patients and controls: case-controlled studies of isoflavones in Japanese, Korean and American residents. Jpn J Clin Oncol 34:86–89
   PubMed Web of Science ®Google Scholar
• AOAC International. 1999. Official methods of analysis. Washington, DC: AOAC
   Google Scholar
• Atkinson C, Frankenfeld CL, Lampe JW. 2005. Gut bacterial metabolism of the soy Isoflavone Daidzein: exploring the relevance to human health. Exp Biol Med 230:155–170
   PubMed Web of Science ®Google Scholar
• Borsook H, Dubnoff JW. 1939. Methods for the determination of submicro quantities of total nitrogen, ammonia, amino nitrogen, amides, peptides, adenylic acid, and nitrates. J Biol Chem 131:163–176
   Google Scholar
• Chao SH, Tomii Y, Watanabe K, Tsai YC. 2008. Diversity of lactic acid bacteria in fermented brines used to make stinky tofu. Int J of Food Microbiol 123:134–141
   PubMed Web of Science ®Google Scholar
• Decroos K, Vanhemmens S, Cattoir S, Boon N, Verstraete W. 2005. Isolation and characterisation of an equol-producing mixed microbial culture from a human faecal sample and its activity under gastrointestinal conditions. Arch Microbiol 183:45–55
   PubMed Web of Science ®Google Scholar
• Fuhrman BJ, Teter BE, Barba M, Byrne C, Cavalleri A, Grant BJ, Horvath PJ, et al. 2008. Equol status modifies the association of soy intake and mammographic density in a sample of postmenopausal women. Cancer Epidem Biomar 17:33–42
   PubMed Web of Science ®Google Scholar
• Ishimi Y, Oka J, Tabata I, Ohtomo T, Ezaki J, Ueno T, Uchiyama S, et al. 2008. Effects of soybean isoflavones on bone health and its safety in post-menopausal Japanese women. J Clin Biochem Nutr 43:48–52
   Google Scholar
• IUPAC. 1978. Nomenclature, symbols, units and their usage in spectrochemical analysis: II. Spectrochim Acta 33B:242
   Google Scholar
• Jou HJ, Tsai PJ, Tu JH, Wu WH. 2013. Stinky tofu as a rich source of bioavailable S-equol in Asian diets. J Funct Foods 5:651–659
   Web of Science ®Google Scholar
• Kuhnle GGC, Dell’Aquila C, Aspinall SM, Runswick SA, Mulligan AA, Bingham SA. 2008. Phytoestrogen content of foods of animal origin: dairy products, eggs, meat, fish, and seafood. J Agri Food Chem 56:10099–10104
   PubMed Web of Science ®Google Scholar
• Kuiper GG, Carlsson B, Grandien K, Enmark E, Haggblad J, Nilsson S, Gusafsson JA. 1997. Comparison of the ligand binding specificity and transcript tissue distribution of estrogen receptors alpha and beta. Endocrinology 138:863–870
   PubMed Web of Science ®Google Scholar
• Kuiper GG, Lemmen JM, Carlsson B, Corton JC, Safe SH, van der Saag, PT, Gusafsson JA. 1999. Interaction of estrogenic chemicals and phytoestrogens with estrogen receptor beta. Endocrinology 139:4252–4263
   Web of Science ®Google Scholar
• Lampe JW, Karr SC, Hutchins AM, Slavin JL. 1998. Urinary equol excretion with a soy challenge: influence of habitual diet. Exp Biol Med 217:335–339
   PubMed Web of Science ®Google Scholar
• Lee SF, Huang WH, Liu YC, Chou HH, Tang CH, Lee FL. 1999. Alkaline fermented foods-stinky tofu: screening and identification of fermenting microflora for stinky brine. Food Sci 26:384–394
   Google Scholar
• Lee SF, Wang CB, Chang PP. 1996. Isolation and identification of protein hydrolyzing bacteria from chaw-tofu. Food Sci 23:1–9
   Google Scholar
• Liu Y, Miao Z, Guan W, Sun B. 2012. Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings. Molecules 17:3708–3722
   Google Scholar
• Lu Y, Chen X, Jiang M, Lv X, Nurgul R, Dong M, Yan G. 2009. Biogenic amines in Chinese soy sauce. Food Control 20:593–597
   Web of Science ®Google Scholar
• Massart DL, Vandeginste BGM, Deming SN, Michotte Y, Kaufman L. 1988. Chemometrics: a textbook. Amsterdam: Elsevier
   Google Scholar
• Petersen DN, Tkalcevic GT, Koza-Taylor PH, Turi TG, Brown TA. 1998. Identification of estrogen receptor 2, a functional variant of estrogen receptor expressed in normal rat tissues. Endocrinology 139:1082–1092
   PubMed Web of Science ®Google Scholar
• Rowland IR, Wiseman H, Sanders TAB, Adlercreutz H, Bowey EA. 2000. Interindividual variation in metabolism of soy isoflavones and lignans: influence of habitual diet on equol production by the gut microflora. Nutr Cancer 36:27–32
   PubMed Web of Science ®Google Scholar
• Sathyamoorthy N, Wang TTY. 1997. Differential effects of dietary phyto-oestrogens daidzein and equol on human breast cancer MCF-7 cells. Eur J Cancer 33:2384–2389
   PubMed Web of Science ®Google Scholar
• Setchell KDR, Brown NM, Lydeking-Olsen E. 2002. The clinical importance of the metabolite equol—a clue to the effectiveness of soy and its isoflavones. J Nutr 132:3577–3584
   PubMed Web of Science ®Google Scholar
• Setchell KDR, Clerici C. 2010. Equol: history, chemistry, and formation. J Nutr 140:1355S–1362S
   PubMed Web of Science ®Google Scholar
• Setchell KD, Zhao X, Jha P, Heubi JE, Brown NM. 2009. The pharmacokinetic behavior of the soy isoflavone metabolite S-(−)equol and its diastereoisomer R-(+)equol in healthy adults determined by using stable-isotope-labeled tracers. Am J Clin Nutr 90:1029–1037
   PubMed Web of Science ®Google Scholar
• Tsangalis D, Ashton JF, McGill AEJ, Shah NP. 2002. Enzymic transformation of isoflavone phytoestrogens in soymilk by β-Glucosidase-producing bifidobacteria. J Food Sci 67:3104–3113
   Web of Science ®Google Scholar