final poster_aprakash
TRANSCRIPT
Standard Graphs:IntroductionSoy is very common in Japanese cuisine. In this experiment, we gathered 28 soy-containing food products from an organic market (located in Miyazaki, Japan) and analyzed the isoflavin concentration through the use of HPLC, and the hydrolysis and non-hydrolysis method.
Isoflavin is classified as an aglycon. Aglycon’s are powerful antioxidants present in soy products that help to prevent diseases such as cancer, and inflammatory responses. Conducting this experiment provided the experience needed for quality control, and can also help in new drug development. Because isoflavin is a powerful antioxidant, this method of determining antioxidant levels can be used with other cosmetic active ingredients to determine how effective a prospective product is.
Methods & MaterialsThe peaks of the various isoflavones (daidzin genistin, daidzein, glycitein, genistein) were found using the HPLC machine. Isoflavin was extracted using the hydrolysis and non-hydrolysis solvents.
Materials used:-Microcrush Machine-Centrifuge + Drying Centrifuge-HPLC -Hydrolysis Solvent ( 50% Phosphate Buffer, 50% MeOH)-Non-Hydrolysis Solvent (50% pure water, 50% MeOH)-Test Tube Heating Block-Pipets +Test Tubes with caps-28 Soy Product Samples-HPLC Standards + Vials-Microsoft Excel
ConclusionsAfter analyzing the data obtained from this experiment, it is evident that goziru had highest isoflavin content, and adjusted soy milk had the lowest isoflavin content. This experiment had a duration of 11 weeks and each sample was tested twice using both hydrolysis and non-hydrolysis method.
Acknowledgements
Contact InformationEmail: [email protected]: (440)725-9093
Cosmetic Science Formulation and Design MajorChemistry Minor
-Special thanks to Dr. Hiroyuki Sakakibara, Dr. Ming Liu, Hikari Sayaka, Dr. Masahito Suiko, and Ms. Saki Ishikawa, for allowing me to have a great internship experience in Miyazaki, Japan.-Thank you to Dr. Gabriella Baki, Mary Jo Borden, and Dr. Ming Liu for their assistance and guidance throughout the internship process.-A very special thank you to James T. Slama for funding my travel expenses.
Determining Isoflavin Concentration of Soy Food Products in Miyazaki, JapanArushi Prakashab. Dr. Sakakibara Hiroyukia, Hikari Sayakaa
aUniversity of Miyazaki, Department of BiochemistrybThe University of Toledo, College of Pharmacy and Pharmaceutical Sciences
Calculations:
• Standard graphs for daidzein, daidzin, genistein, genistin, glycitein, and glycitin were created on Excel. The equation of the best fit line was then displayed on the graph.
• HPLC readings for the samples were then inputted into each of the standard equations as the “y” value, and the variable “x” was solved for.
• If the soy sample is a liquid , the x-value was multiplied by 0.01 to calculate the concentrations of each of the different isoflavin types.
• If the soy sample had to be weighed using a balance (i.e. is a solid) the x-value was multiplied by 0.01, and then divided by the weight of the product.
Soy
Sauc
e 2
Goz
iru
Goz
iru
2
Kina
ko
Kina
ko 2
Kina
ko 3
Oka
ra
Oka
ra 2
Free
ze D
ried
T...
Free
ze D
ried
...
Mis
o M
ix
Pure
Mis
o
mis
o
Edam
ame
Edam
ame
Leaf
Moy
ashi
Soy
Prot
ein
Soy
Prot
ein
2
Soyk
ara
Snac
k
Cold
Tof
u
Film
Tof
u
Soft
Tof
u
Not
adj
uste
d S.
..
Adju
sted
Soy
milk
Big
Frie
d To
fu
Smal
l Fri
ed T
ofu
Natt
o
0.02
648
25.5
85
14.2
6
7.03
3
24.3
93
11.8
41
22.9
5.09 6.
379
3.13
04
15.5
491
3.14
45
3.66
0.1
3.1
7.01
19.6
68
17.1
22.0
62
3.49
5
1.89
9
1.6
0.1
0.01
12.4
697
3.1
2.1
Isoflavin Concentrations In Various Soy Food Products
Soy Sample
Isofl
avin
Con
cent
ratio
n
Total Isoflavin Concentration in µl Of Each Soy Food Product:
0 10 20 30 40 50 60 70 80 90 1000
10000
20000
30000
40000
50000
60000
70000
f(x) = 646.023234388833 x − 638.472330781977R² = 0.999815547922638
Dasizin
0 10 20 30 40 50 60 70 80 90 1000
20000
40000
60000
80000
100000
120000
f(x) = 1103.30887421575 x − 1241.3759225232R² = 0.99975698463799
Genistin
0 10 20 30 40 50 60 70 80 90 1000
10000
20000
30000
40000
50000
60000
70000 f(x) = 659.095056742566 x − 662.722962152078R² = 0.999805326738216
Daidzein
0 10 20 30 40 50 60 70 80 90 1000
10000 20000 30000 40000 50000 60000 70000 80000 90000
f(x) = 848.378204293874 x − 859.572794687676R² = 0.999804766694499
Glycitein
0 10 20 30 40 50 60 70 80 90 1000
20000
40000
60000
80000
100000
120000
f(x) = 1080.61510984588 x − 1137.80336107389R² = 0.999786464998968
Genistein
SCC 70th Annual Scientific Meeting and Technology Showcase - New York City, NY December 10-11, 2015