{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T01:49:51Z","timestamp":1773020991115,"version":"3.50.1"},"reference-count":65,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"am","delay-in-days":365,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#am"},{"start":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T00:00:00Z","timestamp":1730678400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007917","name":"Agricultural Research Service","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007917","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016711","name":"North Dakota Soybean Council","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100016711","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      Plant genotypes and processing technologies affect health properties of foods. How thermal processes with different sterilization values influence polyphenols in soymilk manufactured from different genotypes, particularly black soybean has not been well characterized. This study's aims were to investigate how one\u2010 and two\u2010phase ultrahigh temperature (UHT) processing technologies, with wide differences of lethality (\n                      <jats:italic>F<\/jats:italic>\n                      <jats:sub>0<\/jats:sub>\n                      158.5 and 6.35, respectively), affected anti\u2010prostate cancer DU145\u2010cell properties of black soymilk compared to light\u2010yellow\u2010Proto soymilk. Phenolics were extracted from soymilk and used for chemical, cell cycle and apoptosis analyses. Total isoflavones and genistein in black soymilk were significantly higher than Proto soymilk by either processing methods. Compared to one\u2010phase processing, two\u2010phase produced higher gallic acid in both soybeans, and higher oxygen radical absorbance capacity (ORAC) in black soymilk. Soymilk processed from both genotypes by both UHT methods inhibited DU145 cells. Two\u2010phase\u2010UHT processed black soymilk was more effective than one\u2010phase UHT\u2010processed soymilk. IC\n                      <jats:sub>50<\/jats:sub>\n                      values (mg\/mL) of black and yellow soy extracts against prostate cancer cells differed only by 11%\u201325%, which were lower than the differences of total isoflavone (29%\u201333%) or genistein (&gt;50% between two beans). The mechanism by which soymilk inhibited DU145 cell proliferation was through apoptosis as evidenced by cell cycle analyses and expressions of caspase\u20103, Bcl\u20102, and PARP\u20101 proteins. Antioxidant properties, isoflavones, and phenolic acids were negatively correlated with prostate\u2010cancer\u2010cell inhibition IC\n                      <jats:sub>50<\/jats:sub>\n                      (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) with ORAC having the highest coefficient (\n                      <jats:italic>r<\/jats:italic>\n                      \u00a0=\u00a0\u22120.98). Overall, two\u2010phase\u2010UHT processing of soybean would produce soymilk products with a higher health benefit than a one\u2010phase UHT method.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study characterized the potential prostate cancer prevention effect of soymilk's phenolic extract in black soybean and compared with yellow soybean. The crude extract can be prepared much less costly than purified isoflavones and has potential to be developed into a dietary supplement. This study shows differences of soymilks made by continuous high\u2010temperature processing of two soybean types and can serve as a scientific foundation for future clinical research and commercialization.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17489","type":"journal-article","created":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T12:03:44Z","timestamp":1730721824000},"page":"9936-9954","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Phenolics in soymilk manufactured from black and Proto soybeans by two continuous\u2010ultrahigh\u2010temperature\u2010processing technologies inhibit DU145\u2010prostate cancer cell proliferation through apoptosis"],"prefix":"10.1111","volume":"89","author":[{"given":"Yingying","family":"Tan","sequence":"first","affiliation":[{"name":"Department of Chinese Medicine Shaanxi University of Chinese Medicine Xianyang Shaanxi P. R. 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C.","family":"Chang","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, Nutrition and Health Promotion Mississippi State University Starkville Mississippi USA"},{"name":"Experimental Seafood Processing Laboratory Coastal Research and Extension Center Biloxi Mississippi 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