J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 21, March 2023, pages 21-27

Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity

Figure 1. PBYs and plant milks that inhibited rhACE2. (a) PBYs and (b) plant milks with IC₅₀ < 50 mg/mL dry weight basis (dwb). Different letters represent samples with significant difference by one-way ANOVA, followed by Tukey-Kramer HSD, p < 0.05.

Figure 2. Assessment of isoflavone isoforms and their relationship with IC₅₀. (a) PCA plot representing the relationship between isoflavones and IC₅₀ (dwb) in two PBYs and three soymilks. Isoflavones were discriminated into three groups (Group A, B, and C). Bar graphs showing the levels of (b) Group A isoflavones (n = 6 isoflavones); (c) Group B isoflavones (n = 2 isoflavones); (d) Group C isoflavones (n = 4 isoflavones). Blue is for ALM1, green is for soymilks (light green for SM-1, green for SM-2, dark green for SM-3), and red is SOY1. Statistical analysis was by one-way ANOVA, followed by Tukey-Kramer HSD for each isoform. Bars bearing different letters are p < 0.05.

**Table 1.** The ingredients and cultures of plant-based yogurt (PBY) and the base milk products as identified on product labels
Sample ID	Base milk	Main ingredients	Cultures	% Solids^a
^aDetermined by lyophilization. NA, not available.
ALM1	Almond	Almond milk (Water, Almonds), Soy protein isolate, Fava bean protein	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria	20.2
ALM2	Almond base (Water, Almonds)	Bifidobacterium, L. Acidophilus, L. Bulgaricus, L. Paracasei, S. Thermophilus L. Rhamnosus, Propionibacterium Shermanii	21.9
ALM3	Almond milk (Filtered water, Almonds)	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium Spp, L. Casei.	19.7
ALM4	Almond Milk (Water, Almonds)	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria	21.5
ALM5	Almond Milk (Water, Almonds)	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria	17.7
CAS1	Cashew	Cashew milk (Filtered water, Cashews)	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Lactis, L. Plantarum.	14.2
CAS2	Cashew milk (Filtered water, Cashews)	S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium bifidus, L. Lactis,L. plantarum	20.1
COC1	Coconut	Coconut, coconut water	NA	14.1
COC2	Coconut	L. acidophilus + others	18.6
COC3	Coconut milk (Filtered water and Coconut cream)	Bacillus coagulansGBI-30 6086, L. acidophilus, L. casei, L. rhamnosus, Bifidobacterium.	17.3
COC4	Coconut milk (Coconut meat and Water)	L. Acidophilus, B. Lactis, S. Thermophilus, L. Casei, L. Bulgaricus, B. Bifidum, L. Rhamnosus	11.1
COC5	Coconut milk (Filtered water and Coconut cream), Pea protein, Macadamia nut	S. Thermophilus, L. Delbrueckii Subsp. Bulgaricus, L. Plantarum, L. Acidophilus, B. Lactis	19.9
COC6	Coconut milk (Filtered water and Coconut cream)	S. Thermophilus, L. Rhamnosus, L. Acidophilus, L. Bulgaricus, Bifidobacterium Spp., L. Casei, L. Paracasei, L. Plantarum.	8.9
COC7	Coconut milk (Filtered water, Coconut cream, and Tapioca starch)	Streptococcus thermophilus, Lactobacillus acidophilus,L. bulgaricus, bifidobacterium lactis, L. casei.	18.1
COC8	Coconut milk (Filtered water and Coconut cream)	S. Thermophilus,L. Bulgaricus, L. Acidophilus, Bifidus, L. Lactis, L. Plantarum	17.2
OAT1	Oat	Oat Blend (Water, and Whole grain oats), Pea protein	L. Acidophilus, S. Thermophilus, L. Bulgaricus, L. Casei, L, Helveticus, and Bifidus,	19.6
OAT2	Oat milk (Filtered water, Oat bran concentrate), Fava bean protein	S. Thermophilus, L. Bulgaricus, Bifidobacterium, L. Acidophilus	16.8
OAT3	Oat milk (Water, Oats)	Heirloom skyr culture (streptococcus thermophilus islandicus), with other live & active cultures	21.8
OAT4	Oat milk (Water, Oats), Pea protein, Potato protein	S. Thermophilus, L. Bulgaricus, L. Casei, L. Acidophilus, and B. Lactis	22.0
OAT5	Oat milk (Water, Whole oat flour), Fava bean protein	Bifidobacterium Lactis Bb-12, L. Acidophilus, L. Rhamnosus GG	9.4
SOY1	Soy	Soymilk (Filtered Water, Soybeans), Vitamin D2, Vitamin C Ester	S. Thermophilus, L. Bulgaricus, Bifidobacterium spp., L. Acidophilus	12.5
AM-1	Almond	Almond Beverage (Filtered Water, Almonds), Calcium Carbonate, Sea Salt, Potassium Citrate, Sunflower Lecithin, Gellan Gum, Vitamin A Palmitate, Vitamin D2 and D-Alpha Tocopherol (Natural Vitamin E)	NA	2.8
AM-2	Almondmilk (Filtered Water, Almonds), Calcium Carbonate, Sea Salt, Potassium Citrate, Sunflower Lecithin, Gellan Gum, Natural Flavors, Vitamin A Palmitate, Vitamin D2, D-Alpha-Tocopherol	NA	2.9
OM-1	Oat	Oatmilk (Filtered Water, Oats), Calcium Carbonate, Dipotassium Phosphate, Sea Salt, Gellan Gum, Vitamin A Palmitate, Vitamin D2, Riboflavin, Vitamin B12	NA	11.7
OM-2	Oat Beverage (Filtered Water, Oats), Contains 2% or Less of: Hi Oleic Sunflower Oil, Calcium Carbonate, Tricalcium Phosphate, Sea Salt, Gellan Gum, Potassium Phosphate, Vitamin A Palmitate, Ergocalciferol (Vitamin D2), Riboflavin, Vitamin B12	NA	10.4
OM-3	Oat blend (water, whole grain oats), contains 2% or less of: rapeseed oil, sea salt, vitamin A palmitate, vitamin D2 (yeast extract), calcium carbonate, gellan gum, tricalcium phosphate, dipotassium phosphate	NA	9.5
SM-1	Soy	Organic Soymilk (Filtered Water, Organic Soybeans),Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12), Sea Salt, Gellan Gum, Ascorbic Acid, Natural Flavor.	NA	6.0
SM-2	Organic Soy Beverage (Filtered Water, Organic Soybeans), Calcium Carbonate, Sea Salt, Organic Natural Flavor, Gellan Gum, Organic Locust Bean Gum, Vitamin A Palmitate, Ergocalciferol (Vitamin D2 ), Riboflavin (Vitamin B2), Cyanocobalamin (Vitamin B12)	NA	7.4
SM-3	Filtered Water, Whole Organic Soybeans.	NA	6.5

Table 1. The ingredients and cultures of plant-based yogurt (PBY) and the base milk products as identified on product labels

Sample ID

Base milk

Main ingredients

Cultures

% Solids^a

^aDetermined by lyophilization. NA, not available.

ALM1

Almond

Almond milk (Water, Almonds), Soy protein isolate, Fava bean protein

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria

20.2

ALM2

Almond base (Water, Almonds)

Bifidobacterium, L. Acidophilus, L. Bulgaricus, L. Paracasei, S. Thermophilus L. Rhamnosus, Propionibacterium Shermanii

21.9

ALM3

Almond milk (Filtered water, Almonds)

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium Spp, L. Casei.

19.7

ALM4

Almond Milk (Water, Almonds)

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria

21.5

ALM5

Almond Milk (Water, Almonds)

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria

17.7

CAS1

Cashew

Cashew milk (Filtered water, Cashews)

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Lactis, L. Plantarum.

14.2

CAS2

Cashew milk (Filtered water, Cashews)

S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium bifidus, L. Lactis,L. plantarum

20.1

COC1

Coconut

Coconut, coconut water

14.1

COC2

Coconut

L. acidophilus + others

18.6

COC3

Coconut milk (Filtered water and Coconut cream)

Bacillus coagulansGBI-30 6086, L. acidophilus, L. casei, L. rhamnosus, Bifidobacterium.

17.3

COC4

Coconut milk (Coconut meat and Water)

L. Acidophilus, B. Lactis, S. Thermophilus, L. Casei, L. Bulgaricus, B. Bifidum, L. Rhamnosus

11.1

COC5

Coconut milk (Filtered water and Coconut cream), Pea protein, Macadamia nut

S. Thermophilus, L. Delbrueckii Subsp. Bulgaricus, L. Plantarum, L. Acidophilus, B. Lactis

19.9

COC6

Coconut milk (Filtered water and Coconut cream)

S. Thermophilus, L. Rhamnosus, L. Acidophilus, L. Bulgaricus, Bifidobacterium Spp., L. Casei, L. Paracasei, L. Plantarum.

8.9

COC7

Coconut milk (Filtered water, Coconut cream, and Tapioca starch)

Streptococcus thermophilus, Lactobacillus acidophilus,L. bulgaricus, bifidobacterium lactis, L. casei.

18.1

COC8

Coconut milk (Filtered water and Coconut cream)

S. Thermophilus,L. Bulgaricus, L. Acidophilus, Bifidus, L. Lactis, L. Plantarum

17.2

OAT1

Oat

Oat Blend (Water, and Whole grain oats), Pea protein

L. Acidophilus, S. Thermophilus, L. Bulgaricus, L. Casei, L, Helveticus, and Bifidus,

19.6

OAT2

Oat milk (Filtered water, Oat bran concentrate), Fava bean protein

S. Thermophilus, L. Bulgaricus, Bifidobacterium, L. Acidophilus

16.8

OAT3

Oat milk (Water, Oats)

Heirloom skyr culture (streptococcus thermophilus islandicus), with other live & active cultures

21.8

OAT4

Oat milk (Water, Oats), Pea protein, Potato protein

S. Thermophilus, L. Bulgaricus, L. Casei, L. Acidophilus, and B. Lactis

22.0

OAT5

Oat milk (Water, Whole oat flour), Fava bean protein

Bifidobacterium Lactis Bb-12, L. Acidophilus, L. Rhamnosus GG

9.4

SOY1

Soy

Soymilk (Filtered Water, Soybeans), Vitamin D2, Vitamin C Ester

S. Thermophilus, L. Bulgaricus, Bifidobacterium spp., L. Acidophilus

12.5

AM-1

Almond

Almond Beverage (Filtered Water, Almonds), Calcium Carbonate, Sea Salt, Potassium Citrate, Sunflower Lecithin, Gellan Gum, Vitamin A Palmitate, Vitamin D2 and D-Alpha Tocopherol (Natural Vitamin E)

2.8

AM-2

Almondmilk (Filtered Water, Almonds), Calcium Carbonate, Sea Salt, Potassium Citrate, Sunflower Lecithin, Gellan Gum, Natural Flavors, Vitamin A Palmitate, Vitamin D2, D-Alpha-Tocopherol

2.9

OM-1

Oat

Oatmilk (Filtered Water, Oats), Calcium Carbonate, Dipotassium Phosphate, Sea Salt, Gellan Gum, Vitamin A Palmitate, Vitamin D2, Riboflavin, Vitamin B12

11.7

OM-2

Oat Beverage (Filtered Water, Oats), Contains 2% or Less of: Hi Oleic Sunflower Oil, Calcium Carbonate, Tricalcium Phosphate, Sea Salt, Gellan Gum, Potassium Phosphate, Vitamin A Palmitate, Ergocalciferol (Vitamin D2), Riboflavin, Vitamin B12

10.4

OM-3

Oat blend (water, whole grain oats), contains 2% or less of: rapeseed oil, sea salt, vitamin A palmitate, vitamin D2 (yeast extract), calcium carbonate, gellan gum, tricalcium phosphate, dipotassium phosphate

9.5

SM-1

Soy

Organic Soymilk (Filtered Water, Organic Soybeans),Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12), Sea Salt, Gellan Gum, Ascorbic Acid, Natural Flavor.

6.0

SM-2

Organic Soy Beverage (Filtered Water, Organic Soybeans), Calcium Carbonate, Sea Salt, Organic Natural Flavor, Gellan Gum, Organic Locust Bean Gum, Vitamin A Palmitate, Ergocalciferol (Vitamin D2 ), Riboflavin (Vitamin B2), Cyanocobalamin (Vitamin B12)

7.4

SM-3

Filtered Water, Whole Organic Soybeans.

6.5

**Table 2.** Content of isoflavones in selected PBYs and soymilks as determined by HPLC analysis
Isoflavone	Isoflavone concentrate (standard mix)	SM-1	SM-2	SM-3	ALM1	SOY1	Adjusted p-values
Data are means ± SDs (mg/kg dry weight basis (dwb) of sample) with % of total. Statistical analysis was by one-way ANOVA, followed by Tukey-Kramer HSD. Reported P-values are from one-way ANOVA and adjusted by the Benjamini-Hochberg method to control the false discovery rate. NA, not available.
Daidzin	32,300 ± 600	46	23.3 ± 0.9	41	9.53 ± 0.38	37.11	16.7 ± 1.3	40	5.31 ± 0.04	8.2	70.2 ± 3.1	19	9.3E−08
Glycitin	23,600 ± 100	34	0.68 ± 0.09	1.2	0.00 ± 0.00	0.00	3.52 ± 0.48	8.5	24.4 ± 0.6	38	23.9 ± 1.6	6.5	9.3E−08
Genistin	8,700 ± 50	12	32.2 ± 0.3	56	15.4 ± 0.5	60.09	18.8 ± 1.3	45	19.2 ± 1.1	30	90.9 ± 4.8	25	1.7E−07
Malonyldaidzin	89.76 ± 28.15	0.13	0.11 ± 0.04	0.19	0.18 ± 0.01	0.69	0.27 ± 0.01	0.65	1.38 ± 0.00	2.1	64.8 ± 4.3	18	1.2E−07
Malonylglycitin	144.26 ± 1.00	0.21	0.04 ± 0.04	0.07	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.41 ± 0.16	0.63	5.9 ± 2.1	1.6	1.8E−03
Acetyldaidzin	1,896.45 ± 34.65	2.7	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.32 ± 0.00	0.78	0.06 ± 0.09	0.10	0.08 ± 0.12	0.02	7.3E−03
Acetylglycitin	920 ± 39	1.3	0.01 ± 0.01	0.02	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.06 ± 0.09	0.10	6.22 ± 0.35	1.7	9.3E−08
Malonylgenistin	37.6 ± 2.0	0.05	0.52 ± 0.09	0.91	0.54 ± 0.04	2.11	0.84 ± 0.05	2.0	3.25 ± 0.24	5.0	104 ± 5	28	9.3E−08
Daidzein	676 ± 40	0.97	0.09 ± 0.15	0.15	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	3.81 ± 0.28	5.9	0.00 ± 0.00	0.00	6.7E−07
Glycitein	734 ± 14	1.1	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.74 ± 0.04	1.1	0.00 ± 0.00	0.00	9.3E−08
Acetylgenistein	533 ± 8	0.76	0.00 ± 0.00	0.00	0.00 ± 0.00	0.00	0.76 ± 0.04	1.8	0.00 ± 0.00	0.00	0.16 ± 0.01	0.04	9.3E−08
Genistein	125 ± 2	0.18	0.37 ± 0.15	0.64	0.00 ± 0.00	0.00	0.37 ± 0.03	0.89	6.11 ± 0.23	9.4	2.31 ± 0.04	0.63	9.3E−08
Sum	69,800 ± 400	NA	57.2 ± 1.0	NA	25.7 ± 0.9	NA	41.5 ± 3.2	NA	64.76 ± 0.90	NA	368 ± 18	NA	9.3E−08

Table 2. Content of isoflavones in selected PBYs and soymilks as determined by HPLC analysis

Isoflavone

Isoflavone concentrate (standard mix)

SM-1

SM-2

SM-3

ALM1

SOY1

Adjusted p-values

mg/kg dwb

% total

mg/kg dwb

% total

mg/kg dwb

% total

mg/kg dwb

% total

mg/kg dwb

% total

mg/kg dwb

% total

Data are means ± SDs (mg/kg dry weight basis (dwb) of sample) with % of total. Statistical analysis was by one-way ANOVA, followed by Tukey-Kramer HSD. Reported P-values are from one-way ANOVA and adjusted by the Benjamini-Hochberg method to control the false discovery rate. NA, not available.

Daidzin

32,300 ± 600

23.3 ± 0.9

9.53 ± 0.38

37.11

16.7 ± 1.3

5.31 ± 0.04

8.2

70.2 ± 3.1

9.3E−08

Glycitin

23,600 ± 100

0.68 ± 0.09

1.2

0.00 ± 0.00

0.00

3.52 ± 0.48

8.5

24.4 ± 0.6

23.9 ± 1.6

6.5

9.3E−08

Genistin

8,700 ± 50

32.2 ± 0.3

15.4 ± 0.5

60.09

18.8 ± 1.3

19.2 ± 1.1

90.9 ± 4.8

1.7E−07

Malonyldaidzin

89.76 ± 28.15

0.13

0.11 ± 0.04

0.19

0.18 ± 0.01

0.69

0.27 ± 0.01

0.65

1.38 ± 0.00

2.1

64.8 ± 4.3

1.2E−07

Malonylglycitin

144.26 ± 1.00

0.21

0.04 ± 0.04

0.07

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.41 ± 0.16

0.63

5.9 ± 2.1

1.6

1.8E−03

Acetyldaidzin

1,896.45 ± 34.65

2.7

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.32 ± 0.00

0.78

0.06 ± 0.09

0.10

0.08 ± 0.12

0.02

7.3E−03

Acetylglycitin

920 ± 39

1.3

0.01 ± 0.01

0.02

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.06 ± 0.09

0.10

6.22 ± 0.35

1.7

9.3E−08

Malonylgenistin

37.6 ± 2.0

0.05

0.52 ± 0.09

0.91

0.54 ± 0.04

2.11

0.84 ± 0.05

2.0

3.25 ± 0.24

5.0

104 ± 5

9.3E−08

Daidzein

676 ± 40

0.97

0.09 ± 0.15

0.15

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

3.81 ± 0.28

5.9

0.00 ± 0.00

0.00

6.7E−07

Glycitein

734 ± 14

1.1

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.74 ± 0.04

1.1

0.00 ± 0.00

0.00

9.3E−08

Acetylgenistein

533 ± 8

0.76

0.00 ± 0.00

0.00

0.00 ± 0.00

0.00

0.76 ± 0.04

1.8

0.00 ± 0.00

0.00

0.16 ± 0.01

0.04

9.3E−08

Genistein

125 ± 2

0.18

0.37 ± 0.15

0.64

0.00 ± 0.00

0.00

0.37 ± 0.03

0.89

6.11 ± 0.23

9.4

2.31 ± 0.04

0.63

9.3E−08

Sum

69,800 ± 400

57.2 ± 1.0

25.7 ± 0.9

41.5 ± 3.2

64.76 ± 0.90

368 ± 18

9.3E−08