Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10.

Michiyo Takahashi,Mayumi Nagata,Takehiko Kaneko,Toshikazu Suzuki

doi:10.1155/2020/5349086

Abstract

Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorption of orally administered CoQ10, but it has not been fully established whether specific food substances affect intestinal CoQ10 absorption. Therefore, to determine whether the bioavailability of supplemental CoQ10 is affected by diet, P30, a granulated and reduced form of CoQ10, was dispersed in four different foods, clear soup, miso soup, milk soup, and raw egg sauce. Those foods which contained CoQ10 were consumed on different occasions at intervals of 6–14 weeks by the same participants. Thirteen participants were recruited in the single-dose and repeated clinical study. When miso soup containing P30 was provided, the serum CoQ10 concentration increased faster than when participants consumed other P30-containing soups or a P30-containing raw egg sauce. The area under the curve for serum CoQ10 during the first 5 h after consumption of the P30-containing miso soup was approximately 1.5 times larger than those after the consumption of other P30-containing meals. These data imply that the absorption of CoQ10 supplements can be enhanced by consuming them with food and in particular with specific food substances, such as miso soup.

Highlights

Coenzyme Q10 (CoQ10), a vitamin-like substance, is involved in energy production and is a lipid-soluble antioxidant [1,2,3]
We determined whether the absorption of a CoQ10 supplement would be affected when it was suspended in specific foods. ere were no differences in either ΔCoQ10 or ΔAUC0–5 among participants who consumed a clear soup and test meals on different days, with the exception of the day they consumed the supplement in miso soup
ΔAUC0–5 for CoQ10 after ingestion of the miso soup was significantly higher than after ingestion of clear soup, milk soup, or raw egg sauce (Figure 1(a)). is result suggests that the suspension of P30 in miso soup may be an effective way of increasing the bioavailability of orally administered CoQ10, especially for older people, as the frequency of miso soup consumption is increased with age in Japanese [45]

Summary

Introduction

Coenzyme Q10 (CoQ10), a vitamin-like substance, is involved in energy production and is a lipid-soluble antioxidant [1,2,3]. CoQ10 supplementation ameliorates high blood pressure [12], glucose metabolism in diabetes [13], and the symptoms of Parkinson’s disease [14] and reduces peripheral oxidative stress and inflammation in interferon β-1a-treated multiple sclerosis [15]. It can increase the vitality of patients undergoing medical treatment and of the elderly residents of nursing homes [16,17,18]. CoQ10 was compared among the various foods that were concurrently consumed

Materials and Methods

Discussion

Conclusions