Isoflavone Stability Quality Control Assessment of Q-CAN® Plus, a Novel Fermented Soy Beverage (P12-034-19)

Abstract

ObjectivesThe purpose of this investigation is to validate the soy isoflavone content, 24 months stability and quality control of “Q-CAN® Plus,” a novel fermented soy beverage imported from China. MethodsQ-CAN® Plus was independently tested through third-party laboratories for: Soy isoflavones, microbial contamination, herbicides, pesticides, fungicides, heavy metals and residual solvents. To evaluate the potency or stability, total soy isoflavones were measured over 24 months through accelerated (40 degrees Celsius 75% relative humidity) and shelf (ambient temperature) and microbial contamination evaluated. ResultsUpon initial analysis Q-CAN® Plus contained 290.12 mg of total soy isoflavones. Microbial contamination, mold and yeast were absent or WNLs. Product was free of herbicides, pesticides, fungicides, heavy metals and residual solvents. The mean total isoflavones was 303.23 mg +/– 11.5 mg (SD). The 24-month stability testing in both the accelerated chamber (12 mo = 294 mg, 24 mo = 318 mg) and shelf (12 mo = 304 mg, 24 mo = 310 mg) determined that total soy isoflavones did not significantly change in potency, and microbiology analysis at each time point revealed no contamination. ConclusionsIn this first independent evaluation of Q-CAN® Plus it was determined that the manufacturer’s Certificate of Analysis was validated, soy isoflavones remained stable over 24 months, and microbial contamination was absent. Q-CAN® Plus is a functional beverage that provides a high quality, clinically relevant dose of soy isoflavones. Future investigations will determine the clinical benefit of this natural fermented soy beverage. Funding SourcesBeso Biological Research, Inc.