Soy and Isoflavones

Research Publications

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 Elizabeth M Grainger, Nancy E Moran, David M Francis, Steven J Schwartz, Lei Wan, Jennifer Thomas-Ahner, Rachel E Kopec, Ken M Riedl, Gregory S Young, Ronney Abaza, Robert R Bahnson, Steven K Clinton  Novel Tomato-Soy Juice Induces a Dose-Response Increase in Urinary and Plasma Phytochemical Biomarkers in Men with Prostate Cancer The Journal of Nutrition, 24 November 2018

Weiss WP, Simons CT, Ekmay RD. 2015. Effects of feeding diets based on transgenic soybean meal and soybean hulls to dairy cows on production measures and sensory quality of milk. J Dairy Sci. 98(12):8986-93.

Ahn-Jarvis J, Clinton SK, Grainger EM, Riedl K, Schwartz SJ, Lee MT, Raul C, Young GS, Lesinski GB, Vodovotz Y. 2015. Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer. Cancer Prev Res. 8(11):1045-54.

Lesinski GB, Reville PK, Mace TA, Young GS, Ahn-Jarvis J, Thomas-Ahner J, Vodovotz Y, Ameen Z, Grainger E, Riedl K, Schwartz S.J., Clinton SK. 2015. Consumption of soy isoflavone enriched bread in men with prostate cancer is associated with reduced pro-inflammatory cytokines and immune suppressive cells. Cancer Prev Res. 8(11):1036-44.

Simmons AL, Kleckner IR, Vodovotz Y. 2014. Type and amount of lipids influence the molecular and textural properties of a soy soft pretzel. J Agric Food Chem. 62(3):717–724.

Mangano KM, Hutchins-Wiese HL, Kenny AM, Walsh SJ, Abourizk RH, Bruno RS, Lipcius R, Fall P, Kleppinger A, Kenyon-Pesce L, Prestwood KM, Kerstetter JE. 2013. Soy proteins and isoflavones reduce interleukin-6 but not serum lipids in older women: a randomized controlled trial. Nutr Res. 33(12):1026–33.

Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz Y. 2013. Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads. J Food Sci. 78(10):C1487-94.

Bohn T, Blackwood M, Francis D, Tian Q, Schwartz SJ, Clinton SK. 2013. Bioavailability of phytochemical constituents from a novel soy fortified lycopene rich tomato juice developed for targeted cancer prevention trials. Nutr Cancer. 65(6):919-29.

Serventi L, Chitchumroonchokchai C, Riedl KM, Kerem Z, Berhow MA, Vodovotz Y, Schwartz SJ, Failla ML. 2013. Saponins from soy and chickpea: Stability during breadmaking and in vitro bioaccessibility. J Agric Food Chem. 61(27):6703-6710.

Zuniga K, Clinton SK, Erdman JW. 2013. The interactions of dietary tomato powder and soy germ on prostate carcinogenesis in the TRAMP model. Cancer Prev Res. 6(6):548-557.

Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz Y. 2013. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. J Agric Food Chem. 61(12):3111-20.

Sessler T, Weiss J, Vodovotz Y. 2013. Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections. Food Hydrocoll. 32(2):294-302.

Ahn-Jarvis J, Schwartz S, Vodovotz Y. 2013. Optimizing isoflavone-rich food delivery systems for human clinical trials. In: Isoflavones: Chemistry, Analysis, Function and Effects. Ed. Preedy VR. RSC Publishing, Cambridge, UK.

Simmons AL, Chitchumroonchokchai C, Vodovotz Y, Failla ML. 2012. Isoflavone retention during processing, bioaccessibility and transport by Caco-2 cells: Effects of source and amount of fat in a soy soft pretzel. J Agric Food Chem. 60(49):12196-12203.

Ahn-Jarvis J, Clinton SK, Riedl KM, Vodovotz Y, Schwartz SJ. 2012. Impact of food matrix on isoflavone metabolism and cardiovascular biomarkers in adults with hypercholesterolemia. Food Funct. 3(10):1051-1058.

Simmons AL, Serventi L, Vodovotz Y. 2012. Water dynamics in microwavable par-baked soy dough evaluated during frozen storage. Food Research International. 47(1):58-63.

Simmons AL, Vodovotz Y. 2012. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry. 135(2):659-664..

Nilufer-Erdil D, Serventi L, Boyacioglu D, Vodovotz Y. 2012. Effect of soy milk powder addition on staling of soy bread. Food Chemistry. 131(4):1132-1139.

Simmons AL, Miller CK, Clinton SK, Vodovotz Y. 2011. A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food Funct. 2(11):678-683.

Siegwein AM, Vodovotz Y, Fisher EL. 2011. Concentration of soy protein isolate affects starch-based confections’ texture, sensory, and storage properties. J Food Sci. 76(6):E422-428.

Serventi L, Sachleben J, Vodovotz Y. 2011. Effect of soy addition on microwavable pocket-type flat doughs. J Food Sci. 76(5):E392-398.

McLaughlin JM, Olivo-Marston S, Vitolins MZ, Bittoni M, Reeves KW, Degraffinreid CR, Schwartz SJ, Clinton SK, Paskett ED. 2011. Effects of tomato- and soy-rich diets on the IGF-I hormonal network: A crossover study of postmenopausal women at high risk for breast cancer. Cancer Prev Res. 4(5):702-710.

Serventi L, Sachleben J, Vodovotz Y. 2009. Effect of soy addition on microwavable parbaked frozen doughs. In: Magnetic resonance in food science: Challenges in a changing world. Eds. Guojonsdottir M, Belton P, Webb G. Royal Society of Chemistry, UK. 115-125.

Walsh KR, Failla ML. 2009. Transport and metabolism of equol by Caco-2 human intestinal cells. J Agric Food Chem. 57(18):8297-8302.

Walsh KR, Haak SJ, Fastinger ND, Bohn T, Tian QG, Mahan DC, Schwartz SJ, Failla ML. 2009. Gastrointestinal absorption and metabolism of soy isoflavonoids in ileall-canulated swine. Mol. Nutr. Food Res. 53(2):277-286.

St Martin SK, Xie FT, Zhang HJ, Zhang W, Song XJ. Epistasis for Quantitative Traits in Crosses between Soybean Lines from China and the United States. Crop Science. Jan-Feb 2009;49(1):20-28.

Lodi A, Vodovotz Y. Physical properties and water state changes during storage in soy bread with and without almond. Food Chem 2008 Oct;110(3):554-61.

Ortega MA, Tucker DM, Pfeifer G, Pipatpongpinyo W, Berry SA, Hyten D, Cregan P, Shoemaker R, St Martin SK, Maroof M, Dorrance AE. Development of molecular markers for fine mapping of the Rps8 gene locus in soybean (abstract). In: Phytophathology; Jun; Minneapolis, MN. St Paul, MN: Amer Phytopathological Soc; 2008. p. S117.

Mian MAR, Hammond RB, St. Martin SK. New plant introductions with resistance to the soybean aphid. Crop Science. May-Jun 2008;48(3):1055-1061.

Guo XM, Wang DC, Gordon SG, Helliwell E, Smith T, Berry SA, St. Martin SK, Dorrance AE. Genetic mapping of QTLs underlying partial resistance to Sclerotinia sclerotiorum in soybean PI 391589A and PI391589B. Crop Science. May-Jun 2008;48(3):1129-1139.

Nilufer D, Boyacioglu D, Vodovotz Y. Functionality of soy milk powder and its components in soy bread. J Food Sci 2008 May;73(4):C275-81.

Grainger EM, Schwartz SJ, Wang S, Unlu NZ, Boileau TW, Ferketich AK, Monk JP, Gong MC, Bahnson RR, DeGroff VL, Clinton SK. A combination of tomato and soy products for men with recurring prostate cancer and rising prostate specific antigen. Nutr Cancer 2008 Mar;60(2):145-54.

St Martin SK, Feller MK, McIntyre SA, Fioritto RJ, Dorrance AE, Berry SA, Sneller CH. Registration of ‘Dennison’ soybean. Plant Regis 2008 Feb;2(21).

Farhat A, Belton PS, Webb GA, editors. Magnetic Resonance in Food Science, From Molecules to Man. Cambridge, UK: RSC Press; 2007. Lodi A, Vodovotz Y. Use of MRI to probe the water proton mobility in soy and wheat breads.

Vodovotz Y. 2007. Soy enriched bread. In: Technology of functional cereal products. Ed. Hamaker B. Woodhead Publishing Ltd., Cambridge, UK.

Clubbs EA, Bomser JA. Glycitein activates extracellular signal-regulated kinase via vascular endothelial growth factor receptor signaling in nontumorigenic (RWPE-1) prostate epithelial cells. J Nutr Biochem 2007 Aug;18(8):525-32.

Lodi A, Tiziani S, Vodovotz Y. Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR). J Agric Food Chem 2007 Jul;55(14):5850-7.

Riedl KM, Lee JH, Renita M, St Martin SK, Schwartz SJ, Vodovotz Y. Isoflavone profiles, phenol content, and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio. J Sci Food Agric 2007 May;87(7):1197-206.>

Clubbs EA, Bomser JA. Glycitein induces cellular differentiation in nontumorigenic prostate epithelial cells [Abstract]. In: FASEB J; Apr; Bethesda, MD: Federation Amer Soc Exp Biol; 2007. p. A165.

Walsh KR, Haak SJ, Bohn T, Tian Q, Schwartz SJ, Failla ML. Isoflavonoid glucosides are deconjugated and absorbed in the small intestine of human subjects with ileostomies. Am J Clin Nutr 2007 Apr;85(4):1050-6.

Gordon S, Berry SA, St Martin SK, Dorrance AE. Genetic analysis of soybean plant introductions with resistance to Phytophthora sojae. Phytopathology 2007 Jan;97(1):106-12.

Gordon S, Kowitwanich K, Pipatpongpinyo W, St Martin SK, Dorrance AE. Molecular marker analysis of soybean plant introductions with resistance to Phytophthora sojae. Phytopathology 2007 Jan;97(1):113-8.

Guo Y, Wang S, Hoot DR, Clinton SK. Suppression of VEGF-mediated autocrine and paracrine interactions between prostate cancer cells and vascular endothelial cells by soy isoflavones. J Nutr Biochem 2006 Dec;18(6):408-17.

St Martin SK, Mills GR, Fioritto RJ, McIntyre SA, Dorrance AE, Berry SA. Registration of ‘Ohio FG5’ soybean. Crop Sci 2006 Dec;46:2709.

St Martin SK, Feller MK, Fioritto RJ, McIntyre SA, Dorrance AE, Berry SA, Sneller CH. Registration of ‘HS0-3243’ soybean. Crop Sci 2006 Aug;46:1811.

Teratanavat RP, Hooker NH. Consumer valuations and preference heterogeneity for a novel functional food. J Food Sci 2006 Sep;71(7):S533-41.

Fernandez U, Vodovotz Y, Courtney P, Pascall MA. Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot 2006 Mar;69(3):693-8.

Wang X, Clubbs EA, Bomser JA. Genistein modulates prostate epithelial cell proliferation via estrogen- and extracellular signal-regulated kinase-dependent pathways. J Nutr Biochem 2006 Mar;17(3):204-10.

Gordon S, St Martin SK, Dorrance AE. Rps8 maps to a resistance gene rich region on soybean molecular linkage group F. Crop Sci 2006 Jan;46(1):168-73.

Wszelaki A, Delwiche JF, Walker S, Liggett RE, Miller SA, Kleinhenz M. Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean. Food Qual and Preference 2005 Dec;16(8):651-8.

Riedl KM, Zhang YC, Schwartz SJ, Vodovotz Y. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. J Agric Food Chem 2005 Oct;53(21):8253-8.

Tiziani S, Vodovotz Y. Rheological characterization of a novel functional food: Tomato juice with soy germ. J Agric Food Chem 2005 Sep;53(18):7267-73.

Lin F, Giusti MM. Effects of solvent polarity and acidity on the extraction efficiency of isoflavones from soybeans (Glycine max). J Agric Food Chem 2005 May;53(10):3795-800.

Bohn T, Blackwood M, Schwartz SJ, Clinton SK, Vodovotz Y, Failla ML, Bomser JA, Hooker NH, Francis DM. Improved blood lipid and antioxidant status in healthy subjects consuming soy fortified high lycopene tomato juice [Abstract]. Print. In: FASEB J; Mar; Bethesda, MD: Federation Amer Soc Exp Biol; 2005. p. A998.

Walsh KR, Haak SJ, Bohn T, Fastinger ND, Tian Q, Mahan D, Schwartz SJ, Failla ML. Roles of the small and large intestines in the absorption and metabolism of soy isoflavonoids [Abstract]. Print. In: FASEB J; Mar; Bethesda, MD: Federation Amer Soc Exp Biol; 2005. p. A415.

Min S, Yu Y, St Martin SK. Effect of soybean varieties and growing locations on the physical and chemical properties of soymilk and tofu. J Food Sci 2005 Jan;70(C8):C12.

Min S, Yu Y, Yoo S, St Martin SK. Effect of soybean varieties and growing locations on the flavor of soymilk. J Food Sci 2005 Jan;70:C1-7.

Tiziani S, Vodovotz Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids 2005 Jan;19(1):45-52.