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Article
Estrogenic Activity of Glycitein, a Soy Isoflavone
Journal of Agricultural and Food Chemistry
  • Tong T. Song, Iowa State University
  • Suzanne Hendrich, Iowa State University
  • Patricia A. Murphy, Iowa State University
Document Type
Article
Publication Date
3-24-1999
DOI
10.1021/jf981054j
Abstract
Glycitein (4‘,7-dihydroxy-6-methoxyisoflavone) accounts for 5−10% of the total isoflavones in soy food products. The biological activity of this compound has not been reported to date, although numerous studies have been performed with the other soy isoflavones, daidzein and genistein. Glycitein was isolated from soy germ to 99% purity. Weaning female B6D2F1 mice were dosed with glycitein (3 mg/day), genistein (3 mg/day), and diethylstilbestrol (DES) (0.03 μg/day) in 5% Tween 80 by gavage for 4 days. A control group received an equal volume of 5% Tween 80 solution daily. The uterine weight increased 150% with glycitein (p < 0.001), 50% with genistein (p < 0.001), and 60% with DES (p < 0.001) compared with the control group. DES, 17β-estradiol, and three isoflavones (daidzein, genistein, and glycitein) were examined for their competitive binding abilities with 17β-(3H)estradiol to the estrogen receptor proteins of the B6D2F1 mouse uterine cytosol. The concentrations of each compound required to displace 50% of the (3H)estradiol at 5 nM in the competitive binding assay were 1.15 nM DES, 1.09 nM 17β-estradiol, 0.22 μM genistein, 4.00 μM daidzein, and 3.94 μM glycitein. These data indicated that glycitein has weak estrogenic activity, comparable to that of the other soy isoflavones but much lower than that of DES and 17β-estradiol.
Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry, 47(4):1607-1610. doi: 10.1021/jf981054j. Copyright 1999 American Chemical Society.

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Copyright Owner
American Chemical Society
Language
en
Date Available
2014-11-14
File Format
application/pdf
Citation Information
Tong T. Song, Suzanne Hendrich and Patricia A. Murphy. "Estrogenic Activity of Glycitein, a Soy Isoflavone" Journal of Agricultural and Food Chemistry Vol. 47 Iss. 4 (1999) p. 1607 - 1610
Available at: http://works.bepress.com/suzanne_hendrich/12/