Skip to main content
SpringerLink
Log in

Novel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test. However, the acceptability test showed a rating of 9 most frequent for PB1 (36.30%), followed by PB2 and PB3 (both 34.09%), among DB consumers. The PB1 and PB3 showed higher content of total, soluble and insoluble fibers and, PB 2 presented higher carbohydrate content. Potassium, sodium and calcium showed the highest mineral content in the formulations. PB3 was assessed for glycaemic and lipidemic control in diabetics and non-diabetics female Wistar rats, for this 20% of PB was added in the ration consumed ad libitum, besides, the rats received 100 mg/kg b. w. by gavage daily. The treatment did not reduce significantly fasting glucose, lipid profile, or peripheral glucose disposal in DB or NDB rats. However, it significantly improved insulin tolerance test values in diabetic rats. The results suggest that the formulations showed good acceptance and potentially ameliorate insulin resistance both in control group and in animal model of type II diabetes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

ANOVA:

Analysis of variance

ANVISA:

Brazilian Health Surveillance Agency

AUC:

Area under the curve

C:

Control group

Ca:

Calcium

CC:

Concordance coefficient

CTR:

Control group with a modified ration

CTRI:

Control group with a modified ration + isoflavones

D/V:

Daily value

DB:

Diabetic individuals

DC:

Diabetic control group

DL:

Detection limit

DM:

Diabetes mellitus

DRI:

Daily recommended intake

DTR:

Diabetic group with a modified ration

DTRI:

Diabetic group with a modified ration + isoflavones

Fe:

Iron

GLUT4:

Glucose transporter

HDL:

High-density lipoprotein

IRβ:

Insulin receptor β

ISP:

Isolated soy protein

ITT:

Insulin tolerance test

K:

Potassium

LDL:

Low-density lipoprotein

Mg:

Magnesium

Mn:

Manganese

Na:

Sodium

NDB:

Non-diabetic individuals

OGTT:

Oral glucose tolerance test

PB:

Protein bar

QL:

Quantitation limit

R2 :

Linear determination coefficient

STZ:

Streptozotocin

TC:

Total cholesterol

TG:

Triacylglycerol

VLDL:

Very low-density lipoprotein

WPC:

Whey protein concentrate

Zn:

Zinc

References

  • Bedani R, Campos MM, Castro IA, Rossi EA, Saad SM (2013) Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. J Sci Food Agric 94:119–125. doi:10.1002/jsfa.6212

    Article  Google Scholar 

  • Brazilian National Standards Organization (ABNT) (1994) Nbr 13170: Sensory analysis—methodology ranking test—procedure: Rio de Janeiro, Brasil

  • Correia-Santos AM, Suzuki A, Anjos JS, Rêgo TS, Almeida KCL, Boaventura GT (2012) Indução de diabetes tipo II por dieta hiperlipídica e baixa dose de streptozotocina em ratos Wistar. Medicina 45(4):436–444

    Google Scholar 

  • Curtis PJ, Sampson M, Potter J, Dhatariya K, Kroon PA, Cassidy A (2012) Chronic ingestion of flavan-3-ols and isoflavones improves insulin sensitivity and lipoprotein status and attenuates estimated 10-year CVD risk in medicated postmenopausal women with type 2 diabetes: a 1-year, double-blind, randomized, controlled trial. Diabetes Care 35:226–232. doi:10.2337/dc11-1443

    Article  CAS  Google Scholar 

  • da Silva EP, Siqueira HH, do Lago RC, Rosell CM, Vilas Boas EV (2014) Developing fruit-based nutritious snack bars. J Sci Food Agric 94:52–56. doi:10.1002/jsfa.6282

    Article  Google Scholar 

  • DeFelice SL (1989) The nutraceutical revolution: fuelling a powerful, new international market. Harvard University Advanced Management Program in Biomedical Research and Development, Como, Italy

  • Federation of Industries of the State of São Paulo (2010) Brasil Food Trends 2020. São Paulo: FIESP. http://www.brasilfoodtrends.com.br/Brasil_Food_Trends/index.html. Accessed 5 Aug 2016

  • Fu Z, Zhang W, Zhen W, Lum H, Nadler J, Bassaganya-Riera J, Jia Z, Wang Y, Misra H, Liu D (2010) Genistein induces pancreatic beta-cell proliferation through activation of multiple signaling pathways and prevents insulin-deficient diabetes in mice. Endocrinology 151:3026–3037. doi:10.1210/en.2009-1294

    Article  CAS  Google Scholar 

  • Giknis MLA, Clifford CB (2008) Clinical laboratory parameters for crl: WI (Han) rats. http://www.criver.com. Accessed 19 Oct 2016

  • González S, Jayagopal V, Kilpatrick ES, Chapman T, Atkin SL (2007) Effects of Isoflavone dietary supplementation on cardiovascular risk factors in type 2 diabetes. Diabetes Care 30(7):1871–1873. doi:10.2337/dc06-1814

    Article  Google Scholar 

  • Guevara-Cruz M, Tovar AR, Aguilar-Salinas CA, Medina-Vera I, Gil-Zenteno L, Hernández-Viveros I, López-Romero P, Ordaz-Nava G, Canizales-Quinteros S, Guillen Pineda LE, Torres N (2012) A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. J Nutr 142:64–69. doi:10.3945/jn.111.147447

    Article  CAS  Google Scholar 

  • Hilrich K (1990) AOAC: official methods of analysis, 15th edn. Association of Official Analytical Chemists Inc, Virginia

    Google Scholar 

  • International Diabetes Federation (2013) IDF diabetes. (6th edition). http://www.idf.org/sites/default/files/Atlas-poster-2014_EN.pdf. Accessed 5 Aug 2016

  • Jayagopal V, Albertazzi P, Kilpatrick ES, Howarth EM, Jennings PE, Hepburn DA, Atkin SL (2002) Beneficial effects of soy phytoestrogen intake in postmenopausal women with type 2 diabetes. Diabetes Care 25:1709–1714. doi:10.2337/diacare.25.10.1709

    Article  CAS  Google Scholar 

  • Jonas JC, Plant TD, Gilon P, Detimary P, Nenquin M, Henquin JC (1995) Multiple effects and stimulation of insulin secretion by the tyrosine kinase inhibitor genistein in normal mouse islets. Br J Pharmacol 114:872–880. doi:10.1111/j.1476-5381.1995.tb13285.x

    Article  CAS  Google Scholar 

  • Kim MJ, Lim Y (2013) Protective effect of short-term genistein supplementation on the early stage in diabetes-induced renal damage. Mediat Inflamm 2013:1–14. doi:10.1155/2013/510212

    Google Scholar 

  • Lavigne C, Marette A, Jacques H (2000) Cod and soy proteins compared with casein improve glucose tolerance and insulin sensitivity in rats. Am J Physiol Endocrinol Metabol 278:E491–E500. doi:10.2337/dc07-0273

    Article  CAS  Google Scholar 

  • Liu ZM, Chen YM, Ho SC, Ho YP, Woo J (2010) Effects of soy protein and isoflavones on glycemic control and insulin sensitivity: a 6-mo double-blind, randomized, placebo-controlled trial in postmenopausal Chinese women with prediabetes or untreated early diabetes. Am J Clin Nutr 91:1394–1401. doi:10.3945/ajcn.2009.28813

    Article  CAS  Google Scholar 

  • Lobato LP, Iakmiu Camargo Pereira AE, Lazaretti MM, Barbosa DS, Carreira CM, Mandarino JM, Grossmann MV (2012) Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia. Int J Food Sci Nutr 63:49–58. doi:10.3109/09637486.2011.596148

    Article  CAS  Google Scholar 

  • Mahanna K, Moskowitz HR, Lee SY (2009) Assessing consumer expectations for food bars by conjoint analysis. J Sens Stud 24:851–870. doi:10.1111/j.1745-459X.2009.00241.x

    Article  Google Scholar 

  • Moraes CL, Pastore GM, Sato HH, Park YK (2009) Soy isoflavones and biological activities. Livraria Varela, São Paulo

    Google Scholar 

  • National Health Surveillance Agency (ANVISA) (1998) Ordinance no 29, Food for special purposes. Brazil: Federative Republic of Brazil

  • National Health Surveillance Agency (ANVISA) (2003) Resolution—RDC No 360 of December 23, 2003, Approval of the technical regulation on nutritional labeling of packaged foods, making nutrition labeling mandatory. Brazil: Federative Republic of Brazil http://portal.anvisa.gov.br/wps/content/Anvisa+Portal/Anvisa/Inicio/Alimentos/Publicacao+Alimentos/Rotulagem+de+Alimentos+2. Accessed 5 Aug 2016

  • National Health Surveillance Agency (ANVISA) (2005) RDC No 269 of September 22, 2005: Technical regulation on the recommended daily intake (RDI) of protein, vitamins and minerals. Brazil: Federative Republic of Brazil

  • Pandey A, Singh G (2011) Development and storage study of reduced sugar soy containing compound chocolate. J Food Sci Technol 48:76–82. doi:10.1007/s13197-010-0136-8

    Article  CAS  Google Scholar 

  • Paul KH, Dickin KL, Ali NS, Monterrosa EC, Stoltzfus RJ (2008) Soy- and rice-based processed complementary food increases nutrient intakes in infants and is equally acceptable with or without added milk powder. J Nutr 138:1963–1968

    CAS  Google Scholar 

  • Pessoa T, do Amaral DS, Duarte MEM, Cavalcanti MERM, Gurjão FF (2011) Avaliação sensorial de goiabas passas obtida por técnicas combinadas de desidratação osmótica e secagem. Holos 4:127–147

    Article  Google Scholar 

  • Prathapan A, Krishna MS, Nisha VM, Sundaresan A, Raghu KG (2012) Polyphenol rich fruit pulp of Aegle marmelos (L.) Correa exhibits nutraceutical properties to down regulate diabetic complications—An in vitro study. Food Res Int 48(2):690–695. doi:10.1016/j.foodres.2012.06.008

    Article  CAS  Google Scholar 

  • Presidency of the Republic of Brazil (2008) Law No. 11.794, of October 8, 2008. http://www.planalto.gov.br/ccivil_03/_Ato2007-2010/2008/Lei/L11794.htm. Accessed 5 Aug 2016

  • Ribani M, Grespan Bottoli CB, Collins CH, Fontes Jardim ICS, Costa Melo LF (2004) Validation for chromatographic and electrophoretic methods. Quim Nova 27:771–780. doi:10.1590/S0100-40422004000500017

    Article  CAS  Google Scholar 

  • Rios JL, Francini F, Schinella GR (2015) Natural products for the treatment of type 2 diabetes mellitus. Planta Med 81:975–994. doi:10.1055/s-0035-1546131

    Article  CAS  Google Scholar 

  • Roblet C, Doyen A, Amiot J, Pilon G, Marette A, Bazinet L (2014) Enhancement of glucose uptake in muscular cell by soybean charged peptides isolated by electrodialysis with ultrafiltration membranes (EDUF): activation of the AMPK pathway. Food Chem 147:124–130. doi:10.1016/j.foodchem.2013.09.108

    Article  CAS  Google Scholar 

  • Romanchik-Cerpovicz JE, Abbott AE, Dent LA (2011) Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. J Am Diet Assoc 111:1912–1916. doi:10.1016/j.jada.2011.09.007

    Article  Google Scholar 

  • Sankar P, Zachariah B, Vickneshwaran V, Jacob SE, Sridhar MG (2015) Amelioration of oxidative stress and insulin resistance by soy isoflavones (from Glycine max) in ovariectomized Wistar rats fed with high fat diet: The molecular mechanisms. Exp Geront 63:67–75. doi:10.1016/j.exger.2015.02.001

    Article  CAS  Google Scholar 

  • Santini A, Tenore GC, Novellino E (2017) Nutraceuticals: a paradigm of protective medicine. Eur J Pharm Sci 96:53–61. doi:10.1016/j.ejps.2016.09.003

    Article  CAS  Google Scholar 

  • Shogren RL, Hareland GA, Wu YV (2006) Sensory evaluation and composition of spaghetti fortified with soy flour. J Food Sci 71:S428–S432. doi:10.1111/j.1750-3841.2006.00061.x

    Article  CAS  Google Scholar 

  • Silva FAS, Duarte MEM, Cavalcanti-Mata MERM (2010) New methodology for data interpretation of food sensorial analysis. Eng Agríc. 30(5):967–973. doi:10.1590/S0100-69162010000500018

    Article  Google Scholar 

  • 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 2:678–683. doi:10.1039/c1fo10125k

    Article  CAS  Google Scholar 

  • Soral-Smietana M, Zenon Zduñczyk Z, Wronkowska M, Juœkiewicz J, Zander L (2013) Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes. J Elem 18:18115–18125. doi:10.5601/jelem.2013.18.1.10

    Google Scholar 

  • Villa P, Costantini B, Suriano R, Perri C, Macrì F, Ricciardi L, Panunzi S, Lanzone A (2009) The differential effect of the phytoestrogen genistein on cardiovascular risk factors in postmenopausal women: relationship with the metabolic status. J Clin Endocrinol Metab 94:552–558. doi:10.1210/jc.2008-0735

    Article  CAS  Google Scholar 

  • Zhang YB, Li LN, Zhao XY, Chen WH, Guo JJ, Fu ZH, Yang Y, Na XL (2014) Effect of soy isoflavone crude extract supplementation on high fat diet-induced insulin resistance in ovariectomized rats. Biomed Environ Sci 27:49–51. doi:10.3967/bes2014.014

    CAS  Google Scholar 

  • Zimmermann C, Cederroth CR, Bourgoin L, Foti M, Nef S (2012) Prevention of diabetes in db/db mice by dietary soy is independent of isoflavone levels. Endocrinol 153:5200–5211. doi:10.1210/en.2012-1490

    Article  CAS  Google Scholar 

Download references

Acknowledgements

We thank the National Council for Scientific and Technological Development (CNPq) and the Research Support Foundation of Mato Grosso (FAPEMAT) for financial support. We also thank the Federal Institute of Mato Grosso, Bela Vista Campus, and the Laboratory of Instrumental Analysis at the Federal University of Mato Grosso and University Centre of Várzea Grande for providing the infrastructure required to conduct this study.

Author information

Authors and Affiliations

  1. Food Science and Technology Post-Graduate Program, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá Campus - Bela Vista, Av. Juliano da Costa Marques s/n, Bela Vista, Cuiabá, MT, 78050-560, Brazil

    Wanessa Costa Silva Faria, Daniela Fernanda Lima Carvalho Cavenaghi, Adriana Paiva de Oliveira & Wander Miguel Barros

  2. Institute of Health Sciences, Federal University of Mato Grosso, University Campus of Sinop, Avenida Alexandre Ferronato, 1200, Setor Industrial, Sinop, MT, 78557-267, Brazil

    Morenna Alana Giordani

  3. Food Engineering Program, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá Campus - Bela Vista, Av. Juliano da Costa Marques s/n, Bela Vista, Cuiabá, MT, 78050-560, Brazil

    Ariadny da Silva Arcas

  4. Food Science and Technology Program, Department of Food and Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá Campus. Av. Fernando Correa da Costa 2367, Boa Esperança, Cuiabá, MT, 78060-900, Brazil

    Jacqueline Fiuza dos Santos

Authors
  1. Wanessa Costa Silva Faria
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Morenna Alana Giordani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ariadny da Silva Arcas
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Daniela Fernanda Lima Carvalho Cavenaghi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Adriana Paiva de Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jacqueline Fiuza dos Santos
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Wander Miguel Barros
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wanessa Costa Silva Faria.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Faria, W.C.S., Giordani, M.A., da Silva Arcas, A. et al. Novel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats. J Food Sci Technol 55, 21–32 (2018). https://doi.org/10.1007/s13197-017-2753-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2753-y

Keywords

Search

Navigation