Effect of extrusion on isoflavone content and antiproliferative bioactivity of soy/corn mixtures

The present studies were conducted to determine changes in the quantities o f select isoflavones and in the bioactivity (ability to inhibit proliferati on of human breast cancer cell Lines) of extracts from blends of soy protei n and cornmeal during extrusion processing. The extrusion of samples result ed in an average 24% decrease in the concentration of total isoflavones for all samples. Although the amounts of specific genistein-derived: and daidz ein-derived forms changed following extrusion, the content of the aglycones genistein and daidzein per g sample generally did not change. The extrusio n of samples generally resulted in decreased antiproliferative action towar d breast cancer cells, although antiproliferative activity was not eliminat ed. Therefore, extrusion of soy protein/cornmeal-containing foods are likel y to retain a considerable portion of their isoflavone content and some of the health benefits associated with soy.