Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in cultures of Caco-2 cells. Treatment of cells with soyasaponins I and III at concentrations of 300-900 ppm significantly reduced viable cell numbers after 48 and 72 hours of exposure by 10-35% (p
","abstract_html":"<p>Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in cultures of Caco-2 cells. Treatment of cells with soyasaponins I and III at concentrations of 300-900 ppm significantly reduced viable cell numbers after 48 and 72 hours of exposure by 10-35% (p</p>","abstract_has_math":false,"creators":["Salyer, Joseph Tyler"],"institution":null,"degree_name":"Master of Science in Food Science (MS)","degree_level":"Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Chen, Pengyin","Devareddy, Latha"],"advisors":["Lee, Sun-Ok"],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-12-01T08:00:00Z","date_published":"2011-12-01T08:00:00Z","updated_at":"2026-07-24T00:59:58Z","subjects":["Health and environmental sciences","Biological sciences","Colon cancer","In vitro","Soy","Soyasaponin","Food Chemistry"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarworks.uark.edu/etd/257","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Chen, Pengyin","Devareddy, Latha"]},{"key":"dc:contributor.advisor","label":"Advisor","values":["Lee, Sun-Ok"]},{"key":"dc:creator","label":"Author","values":["Salyer, Joseph Tyler"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-09-29T07:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Food Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Health and environmental sciences","Biological sciences","Colon cancer","In vitro","Soy","Soyasaponin","Food Chemistry"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarworks.uark.edu/etd/257"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in cultures of Caco-2 cells. Treatment of cells with soyasaponins I and III at concentrations of 300-900 ppm significantly reduced viable cell numbers after 48 and 72 hours of exposure by 10-35% (p
"]},{"key":"dc:title","label":"Title","values":["Effect of Soyasaponin Fractions on Human Colon Cancer Cells"]}]}],"canonical_facts":{"dc:contributor":["Chen, Pengyin","Devareddy, Latha"],"dc:contributor.advisor":["Lee, Sun-Ok"],"dc:creator":["Salyer, Joseph Tyler"],"dc:date":["2011"],"dc:date.available":["2017-09-29T07:00:00Z"],"dc:description.abstract":["Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in cultures of Caco-2 cells. Treatment of cells with soyasaponins I and III at concentrations of 300-900 ppm significantly reduced viable cell numbers after 48 and 72 hours of exposure by 10-35% (p
"],"dc:identifier":["https://scholarworks.uark.edu/etd/257"],"dc:subject":["Health and environmental sciences","Biological sciences","Colon cancer","In vitro","Soy","Soyasaponin","Food Chemistry"],"dc:title":["Effect of Soyasaponin Fractions on Human Colon Cancer Cells"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science in Food Science (MS)"]},"updated_at":"2026-07-24T00:59:58Z"}