Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples and Reagents
2.2. Analytical Methods
2.2.1. Bioaccessibility Assay
2.2.2. Bioavailability Assay
2.2.3. Phytic Acid Analysis
2.3. Quality Assessment
2.4. Statistical Analysis
3. Results and Discussion
3.1. Trace Element Contents in Soy-Based Beverages
- Group 1 (S7, S8, S9, S10, S11, and S12): Soybean beverages: associated with Sr, Ni and Zn (positive loadings in Factor 2);
- Group 2 (S4, S5, S6, S13, S14 and S15): Beverages with soy hydrosoluble extract: associated with Fe and Mn (positive loadings in Factor 1) and to Zn (negative loading in Factor 1);
- Group 3 (S1, S2, S3, S16, S17 and S18): Isolate soy protein beverages: associated mainly with Al and Zn (positive loadings in Factor 1 and 2).
3.2. Trace Elements Bioavailability from Soy-Based Beverages
3.3. Phytic Acid in Soy-Based Beverages
3.4. Estimative of Risk Exposure to Inorganic Contaminants from Soy-Based Beverages Consumption
3.5. Contribution for Minerals Daily Intake from Soy-Based Beverages Consumption
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Soy-Based Beverage | Brand 1 | Main Ingredients |
---|---|---|
S1/S18 | A | Water, sugar, concentrate grape juice, isolate soy protein, pectin, citric acid, vitamins, and zinc. |
S2/S16 | A | Water, sugar, concentrate apple juice, isolate soy protein, pectin, citric acid, vitamins, and zinc (S2)/calcium (S16). |
S3/S17 | A | Water, sugar, concentrate orange and peach juices, isolate soy protein, pectin, citric acid, vitamins, and zinc. |
S4/S13 | B | Water, hydrolysate soy extract, concentrate grape juice, sugar, vitamins, orange fiber, vitamins, iron, pectin, guar gum, and citric acid. |
S5/S14 | B | Water, hydrolysate soy extract, sugar, concentrate orange juice, vitamins, orange fiber, iron, pectin, guar gum, and citric acid. |
S6/S15 | B | Water, hydrolysate soy extract, sugar, apple pulp, citric acid, pectin, sucralose, iron, and vitamins. |
S7/S10 | C | Water, soybeans, invert sugar, concentrate orange juice, sugar, maltodextrin, vitamins, zinc, pectin, guar gum, citric acid, and sucralose. |
S8/S11 | C | Water, soybeans, invert sugar, concentrate apple juice, sugar, maltodextrin, vitamins, zinc, pectin, guar gum, citric acid, and sucralose. |
S9/S12 | C | Water, soybeans, invert sugar, concentrate grape juice, sugar, maltodextrin, vitamins, zinc, pectin, guar gum, citric acid, and sucralose. |
Parameters | Conditions |
---|---|
Radiofrequency power (RF) | 1.35 kW |
Ar flow rate | 12.0 L/min |
Ar auxiliary flow rate | 0.50 L/min |
Nebulizer flow rate | 0.55 L/min |
Nebulizer | Seaspray |
Spray chamber | Quartz double-pass |
Wavelengths, nm (axial plasma view) | Sn, 189.925; As, 193.6906; Se, 196.026; Sb, 206.834; P, 213.618; Zn, 213.857; Cd, 214.439; Pb, 220.353; Ni, 221.648; Co, 228.615; Mn, 257.610; Fe, 259.940; Cr, 267.716; Cu, 324.754; Al, 396.152; Sr, 421.552; Li, 670.783 |
Trace Element (µg/L) | Soy Isolate Protein (n = 6) | Soy Hydrosoluble Extract (n = 6) | Soybeans (n = 6) |
---|---|---|---|
Al | 758 (137–1822) a | 609 (92–1375) a | 176 (45–356) a |
As | <38.2 a | <38.2 a | <38.2 a |
Cd | <3.8 a | <3.8 a | <3.8 a |
Co | 1.6 (<9.0–9.8) a | <9.0 a | <9.0 a |
Cr | 1.8 (<10.9–11.0) a | <10.9 a | <10.9 a |
Cu | 109 (39–226) a | 195 (158–268) b | 194 (146–258) b |
Fe | 871 (231–1473) a | 10,821 (9315–11,385) b | 814 (431–1254) a |
Li | <6.2 a | <6.2 a | <6.2 a |
Mn | 216 (101–441) a | 495 (362–665) b | 346 (323–386) ab |
Ni | <25.7 a | 4.9 (<25.7–29.4) a | 29 (<25.7–46) b |
Pb | <10.9 a | <10.9 a | 2.2 (<10.9–13) a |
Sb | 6.2 (<10.3–24) a | 2.5 (<10.3–15) a | 12 (<10.3–61) a |
Se | 63 (<26.7–110) a | 61 (36–93) a | 55 (37–72) a |
Sn | 4.3 (<18.0–26) a | <18.0 a | <18.0 a |
Sr | 359 (213–699) b | 142 (97–183) a | 606 (437–669) c |
Zn | 4205 (226–5326) b | 735 (485–933) a | 5027 (4893–5208) ab |
Soy Source | Analyte | Bioaccessible (µg/L) | Bioavailability | |
---|---|---|---|---|
Basolateral (µg/L) | Transport (%) | |||
Soybeans (n = 3) | Sr | 306 ± 18 | 3.73 ± 1.62 | 1.2 |
Mn | 171 ± 8 | 2.01 ± 0.00 | 1.2 | |
Hydrosoluble extract (n = 3) | Sr | 33 ± 4 | 1.08 ± 0.25 | 3.1 |
Mn | 135 ± 11 | 4.20 ± 0.85 | 3.2 | |
Isolate protein (n = 3) | Sr | 163 ± 25 | 2.73 ± 0.08 | 1.7 |
Mn | 121 ± 34 | 0.97 ± 0.13 | 0.8 |
Soy Source | Weekly Consumption | Aluminum | Strontium | ||
---|---|---|---|---|---|
Children | Adults | Children | Adults | ||
Isolate soy protein | mg/kg bw | 0.071 | 0.018 | 0.033 | 0.008 |
% PTWI | 3.5 | 0.9 | - | - | |
Hydrosoluble extract | mg/kg bw | 0.057 | 0.014 | 0.013 | 0.003 |
% PTWI | 2.8 | 0.7 | - | - | |
Soybeans | mg/kg bw | 0.016 | 0.004 | 0.057 | 0.014 |
% PTWI | 0.8 | 0.2 | - | - |
Element | Isolate Soy Protein | Soy Hydrosoluble Extract | Soybeans | ||||||
---|---|---|---|---|---|---|---|---|---|
Intake (mg) | % DRI | Intake (mg) | % DRI | Intake (mg) | % DRI | ||||
Children | Adults | Children | Adults | Children | Adults | ||||
Cu | 0.022 | 5 | 2 | 0.039 | 9 | 4 | 0.039 | 9 | 4 |
Fe | 0.17 | 2 | 1 | 2.16 | 22 | 15 | 0.16 | 2 | 1 |
Mn | 0.043 | 3 | 1 | 0.10 | 7 | 3 | 0.069 | 5 | 2 |
Se | 0.013 | 42 | 21 | 0.012 | 41 | 20 | 0.011 | 37 | 18 |
Zn | 0.84 | 17 | 8 | 0.15 | 3 | 1 | 1.01 | 20 | 9 |
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Milani, R.F.; Mauri, A.A.; Sanches, V.L.; Morgano, M.A.; Cadore, S. Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility. Int. J. Environ. Res. Public Health 2023, 20, 4986. https://doi.org/10.3390/ijerph20064986
Milani RF, Mauri AA, Sanches VL, Morgano MA, Cadore S. Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility. International Journal of Environmental Research and Public Health. 2023; 20(6):4986. https://doi.org/10.3390/ijerph20064986
Chicago/Turabian StyleMilani, Raquel Fernanda, Adriana Aparecida Mauri, Vitor Lacerda Sanches, Marcelo Antonio Morgano, and Solange Cadore. 2023. "Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility" International Journal of Environmental Research and Public Health 20, no. 6: 4986. https://doi.org/10.3390/ijerph20064986