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Soluble isoflavone compositions

a technology of isoflavone and composition, applied in the field of isoflavone composition, can solve the problems of increasing the risk of breast cancer and other complications, unable to increase the intake of isoflavone, and accessing this abundant diversity of compounds, etc., to achieve the effect of improving the aqueous solubility of isoflavone compounds, improving the solubility, and improving the taste characteristics

Inactive Publication Date: 2005-06-02
KHARE ANIL B
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention provides methods for improving the solubility of isoflavone compounds in plant materials, such as soybean extracts, by adding a hydrophilic polymer to the extract. The resulting compositions have improved solubility, color, texture, and taste characteristics when incorporated into foodstuffs and beverages. The methods involve combining the plant extract with a hydrophilic polymer and optionally removing polyphenolic compounds from the extract. The resulting beverages have a higher transmittance at 500 nm and improved taste. The invention also provides compositions containing two or more isoflavones with improved solubility. The methods and compositions can be used to create better tasting and more nutritional beverages."

Problems solved by technology

A difficulty in accessing this abundant diversity of compounds lies in the separation of the various components.
This potency is correlated with an increased risk of breast cancer and other complications.
Despite the beneficial effects associated with plant isoflavones, many individuals have not increased their intake of isoflavones, particularly those available from soy foods, because the variety of soy based foods in many countries have been limited and because many find the flavor and colors of soy foods bitter and unappetizing.
In addition, earlier methods for isolating isoflavones often resulted in isoflavones compositions of reduced water solubility and thus limited applicability for incorporation into foodstuffs and beverages.

Method used

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  • Soluble isoflavone compositions
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  • Soluble isoflavone compositions

Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of an Aqueous Plant Extract

Preparation 1: Aqueous Plant Extract from Soy Germ Flour

[0058] Hexane Extraction: A product containing greater than 80% soy germ was ground to yield soy flour. Soy germ products are well known in the art—see, e.g., U.S. Pat. No. 5,952,230 and PCT Publication No. WO 96 / 10341. Soy germ flour 20 kg was extracted with 53.5 kg of boiling hexane for 5 hours with continuous agitation. The extraction slurry was basket-centrifuged at 50° C. to separate the solids from re-claimed hexane to yield a total of 18.6 kg of defatted soybean meal. This defatted soybean meal was air desolventized at room temperature (21-22° C.) for 24 h.

[0059] Ethanol extraction and concentration: The desolventized meal was extracted with 290 kg of ethanol / water (80 / 20, v / v) at 59-62° C. for 15 hours with continuous agitation. The solids were once again isolated by centrifugation. Centrifugation was carried out at 50° C. to yield approximately 17.4 kg of solids and approximat...

example 2

Isolation of Isoflavones from Aqueous Plant Extracts

[0061] The aqueous plant extract from Preparation 1 (100 mL) was adjusted to pH 11.2 using 6 N NaOH. The aqueous phase was then extracted with 1-butanol (100 mL) and the layers separated. The pH of the aqueous phase was adjusted to 6.8 using concentrated HCl and was re-extracted with 1-butanol (60 mL) to yield a second butanol extract. The first butanol extract upon concentration under reduced pressure yielded 1.28 g of yellow solid (3.37% isoflavones), and the second butanol extract upon likewise treatment yielded 0.55 g of pale yellow solid (purity 37.78%, recovery: 56.9%).

[0062] In a separate experiment, the aqueous plant extract from Preparation 1 (100 mL) was adjusted to pH 11.8 using 6 N NaOH and extracted with ethyl acetate (100 mL) and the layers separated to yield a first organic extract. The pH of the aqueous phase was adjusted to 6.7 using concentrated HCl and it was extracted with ethyl acetate (100 mL) to yield a sec...

example 3

Preparation of Isoflavone Compositions from Organic Plant Extracts by Butanol Addition

[0063] Through stirring, 1.08 g of an isoflavone sample (produced as described in Example 2) was dissolved in 1000 ml of 94% butanol / water. PEG 200 (0.05 g) was added with continued stirring. The mixture was concentrated through rotary evaporation to a solid, then redissolved in hot water and concentrated to a solid again through rotary evaporation. The same procedure was repeated, independently, with 0.10 g of PEG 200, PEG 400, PEG 600, and PEG 1000.

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Abstract

The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.

Description

CROSS REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of U.S. application Ser. No. 10 / 714,542 filed Nov. 23, 2003, which claims the benefit of U.S. Application No. 60 / 426,780, filed Nov. 15, 2002, and U.S. Application No. 60 / 486,059, filed Jul. 10, 2003.TECHNICAL FIELD [0002] The invention relates to isoflavone compositions, and more particularly, to isoflavone compositions with improved solubility (e.g., light transmittance), color, and taste, and methods for using such compositions to make beverages and foodstuffs. BACKGROUND [0003] Plants are a natural warehouse of bioactive compounds. A difficulty in accessing this abundant diversity of compounds lies in the separation of the various components. Isoflavones are an example of an interesting class of phenolic-containing plant flavonoid compounds that are believed to have a number of beneficial health effects on mammals. For example, isoflavones have been suggested to provide a beneficial effect on the s...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/30A23L2/02A23L2/06A23L2/70A23L2/72A23L19/00A23L29/20A61K31/353A61K31/7048A61K36/45A61K36/73A61K36/82A61K36/87C12C1/00
CPCA23L1/3002A23L1/3004A23L2/02A23L2/06A23L2/70A23L2/72A23V2002/00A61K36/87A61K36/45A61K36/73A61K36/752A23V2250/2116A23L33/105A23L33/11
Inventor KHARE, ANIL B.
Owner KHARE ANIL B
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