Bioavailability Of Isoflavones Research Articles

The Health Benefits of Tofu, an Unfermented Soybean Food that Regulates the Intestinal Environment

Products based on soybean isoflavones are gaining attention globally for their health benefiting properties in multiple systems including the intestinal microbiota. Tofu is a healthy, unfermented soybean food which is widely available and commonly consumed, especially in Japan. However, few studies have focused on the beneficial effects of Tofu on the intestinal environment, particularly constipation, and the dependency of health benefits on the bioavailability of isoflavones.

Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective.

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the purpose of food preservation. However, preclinical studies have highlighted that microbial action leads to a modification in the nutritional composition of the food's matrix. Although there is a wide availability of data on the beneficial effect of soy, tempeh remains relatively unexplored, perhaps due to its limited diffusion in the world, which limits its research availability. However, available data suggest that tempeh may confer beneficial health effects due to the high bioavailability of nutrients and phytochemicals, showing ameliorative action on oxidative stress, glycaemic control, and blood lipid levels. Furthermore, the high biological value of tempeh means it can be used to optimize protein and caloric intake in athletes, vegetarians, and children. Moreover, the microbial fermentation used in the production of tempeh, in addition to improving the bioavailability of minerals, proteins, fibre, vitamins, and isoflavones, produces biopeptides whose biological effect is currently of great interest. Tempeh can be employed in traditional preparations as well as second-generation foods, such as plant-based meat substitutes, to provide functional and nutritional properties and a higher eco-friendly option compared to animal foods. This review aims to provide an overview of tempeh's properties, regarding human data and future research perspectives.

Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition

In recent years, probiotics and soybean foods have been shown to have cholesterol-lowering properties. However, the unique soybean flavor limits the popularity of soy milk (water extract of soybeans), but probiotics fermentation has been confirmed to reduce soybean flavors and improve the cholesterol-lowering ability. In this study, we obtained a potential probiotic strain (Lactiplantibacillus plantarum P101) via the investigation of cholesterol-lowering properties, probiotic properties, safety, and fermented soy milk performance. Furthermore, we found that P101 fermentation improved the antioxidant activity and texture of soy milk. Subsequent analysis revealed that P101 fermentation enhanced the cholesterol-lowering ability of soy milk through improved isoflavone bioavailability and reduced cholesterol solubility. Moreover, P101 fermentation increased the level of ester aromatic substances (hexyl methanoate) while decreasing the content of soybean flavor substances (1-octene-3-alcohol and hexanal). Finally, we assessed the storage stability of fermented soy milk and found its quality remained consistent when stored at 4 °C for 20 days. Consequently, it can serve as a cholesterol-lowering alternative to cow's milk.

Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis.

Nutritional and functional soy-based milk gains growing attention globally in food industry. However, its poor sensorial attributes, single flavor, and limited substance variety become critical issues in displaying balanced nutrition and multifunction for health. Herein, a novel probiotic lycopene-soy milk was developed by genome edited Bacillus subtilis harboring lycopene biosynthesis cassette with efficient lycopene production of 25.73 ± 1.57 mg/g DCW. Further investigation displayed desirable pH, reducing sugar, protein, total phenolic content and isoflavone for achieved milk than conventional soy milk, implying it with well-balanced nutritional quality. Notably, achieved milk exhibited stronger antioxidant capacity and higher isoflavone bioavailability for functionality. Moreover, it possessed significantly high scores for taste, appearance, and overall acceptability, suggesting its excellent sensorial attributes. To our delight, it is the first time to fortify soy-milk with probiotic and lycopene by genome edited B. subtilis to explore additive effect on improving nutritional value and functionality for food application.

Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes.

Chickpea isoflavones have diverse pharmacological activities but with low water solubility and bioavailability. In this work, the isoflavone content in chickpeas was first increased by germination, and then the bioaccessibility and bioavailability of isoflavones in chickpea sprout extracts (CSE) were enhanced using β-cyclodextrin (β-CD) inclusion techniques. Firstly, the total content of isoflavones was increased by 182 times through sprouting, and isoflavones were presented mostly in the germ and radicle. Then, the chickpea sprout extract/β-cyclodextrin (CSE/β-CD) inclusion complex was prepared and characterized. The in vitro test showed that the cumulative release of two isoflavones, formononetin (FMN) and biochanin A (BCA), in the CSE/β-CD was significantly increased in a simulated digestive fluid. The in vivo rat pharmacokinetics demonstrated that the inclusion of FMN and BCA by β-CD effectively increased their bioavailability in rat plasma and tissues, especially in the liver. The study provides a feasible strategy for improving the bioavailability of isoflavones from chickpeas and is also beneficial to the utilization of other legume resources.

The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery

The use of polysaccharides to recover soybean whey protein (SWP) from whey wastewater is recognized as an effective approach. However, the recovery rate can vary due to differences in the structure and compound ratios of the polysaccharides involved. The interaction between SWP and polysaccharides (sodium alginate, SA; chitosan, CHI; carrageenan, CAR) at different ratio was investigated. We harnessed these complexes to fabricate emulsions aimed at delivering soybean isoflavones. The results showed that the addition of polysaccharides unfolded the structure of SWP. The intermolecular hydrogen bonds within SWP-SA were stronger than those of the other complexes. These structural changes showed consistency across different ratios. The mean particle size of the complexes increased. SWP-SA exhibited the lowest interfacial tension. The emulsion with SWP-SA at 300 W demonstrated superior stability, and the bioavailability of soybean isoflavones increased by 3–6 %. These results shed light on the promising potential of polysaccharide-based strategies for SWP recovery and the effective delivery of soybean isoflavones.

Effects of Pueraria lobata root and Glycine max (L.) Merrill extracts fermented with Lactiplantibacillus plantarum on the depressive-like behavior in ovariectomized mice via upregulation of hippocampal BDNF

Pueraria lobata roots and Glycine max (L.) Merrill are rich in isoflavones, which are phytoestrogens known to alleviate menopausal and some disease symptoms. However, the high molecular weight and poor bioavailability of isoflavones, owing to the glucose moieties attached to these glycosides, limit their practical use. Fermentation with lactic acid bacteria has been reported to convert glycosides into their aglycone forms. In this study, we investigated the health-promoting effects of fermented P. lobata root extract (FPE) and G. max (L.) Merrill extract (FGE) using ovariectomized mice. The extract was fermented with lactic acid bacteria. Lactiplantibacillus plantarum strains that convert glycosides to aglycones were selected, and in vitro and in vivo experiments were conducted to confirm various functionalities resulting from fermentation. FPE and FGE exhibited estrogen-like activities. In particular, fermentation increased the expression of estrogen receptor beta (ERβ), as a result of which the fermented extracts should probably not be associated with increasing the incidence of various female cancers—a common side effect of hormone replacement therapy. In addition, oral administration of FPE, FGE, or a mixture of the two extracts (FPE-FGE) to ovariectomized mice improved depressive symptoms by upregulating hippocampal brain-derived neurotrophic factor (BDNF). The expression of ERβ was the highest in the FPE-FGE group. These results indicate that FPE-FGE can be used as a raw material for the development of dietary supplements for menopausal women because it increases ERβ expression and alleviates the depressive-like behavior through the regulation of BDNF and neurotransmitters.

Feeding Soy Protein Concentrates with Low and High Isoflavones Alters 9 and 18 Weeks Serum Isoflavones and Inflammatory Protein Levels in Lean and Obese Zucker Rats

Soy's anti-inflammatory properties contribute to the health benefits of soy foods. This study was designed to investigate the bioavailability of soy isoflavones and whether the isoflavone content of soy protein concentrate diet would affect serum inflammatory proteins in an obese (fa/fa) Zucker rat model. Six-week-old male lean (L) and obese (O) Zucker rats were fed a casein control diet (C), soy protein concentrate with low isoflavones (SPC-LIF), or soy protein concentrate with high isoflavones (SPC-HIF) (7 rats/dietary group) before being killed at 9 and 18 weeks. Serum samples were analyzed for isoflavones and inflammatory proteins. At both time points, serum total (aglycone + conjugates) genistein, daidzein, and equol concentrations were significantly higher in L-SPC-HIF and O-SPC-HIF groups compared with L-SPC-LIF and O-SPC-LIF groups, respectively, and were not detectable in either L-C or O-C groups. At week 9, serum C-reactive protein (CRP) concentration was significantly lower in O-SPC-HIF group compared with O-C and O-SPC-LIF group, whereas proteins tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) levels did not differ between any groups. At week 18, serum CRP levels in both O-SPC-HIF and O-SPC-LIF groups were significantly lower compared with the O-C group. TNF-α level was higher in the O-SPC-LIF group compared with both O-C and O-SPC-HIF groups, whereas IL-6 levels were not different between any groups. Taken together, feeding Zucker rats SPC-LIF and SPC-HIF diets led to different serum isoflavone concentrations in both L and O Zucker rats and altered CRP and TNF-α levels in obese Zucker rats compared with controls.

Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method

Soy isoflavones are widely used as a dietary supplement. However, the bioavailability of soy isoflavones is low due to the poor water solubility. Whey protein is an excellent biopolymer to encapsulate functional ingredients. In this study, soy isoflavones loaded whey protein nanoparticles were prepared using a pH-driven method. The physicochemical properties and in vitro digestion properties of the nanoparticles were investigated. The results showed that the physicochemical properties of nanoparticles were regulated by the mass ratios of soy isoflavones to whey proteins. Hydrogen bonding and hydrophobic interactions were confirmed in generating soy isoflavones loaded nanoparticles, which modified the thermal stability and secondary structure of whey proteins. The nanoparticles could pass through simulated gastric digestion to deliver soy isoflavones into the intestinal tract, responsible for the increased digestion stability and bioaccessibility of soy isoflavones. Moreover, the controlled release of soy isoflavones from nanoparticles can be achieved with a mechanism of non-Fickian diffusion. This study may provide useful information about the utilization of soy isoflavones loaded whey protein nanoparticles to develop functional foods.

Improved Bioavailability and Bioaccessibility of Lutein and Isoflavones in Cultured Cells In Vitro through Interaction with Ginger, Curcuma and Black Pepper Extracts.

Intestinal absorption is intrinsically low for lipophilic micronutrients and phytochemicals. Plant extracts acting as bioavailability enhancers can complement for this deficiency by modulation of both, physicochemical and biochemical parameters, in the absorption process. However, these interactions often are limited to specific conditions and the mechanisms and potential synergisms are poorly understood. In this work, we used a human intestinal cell line to characterize the impact of extracts from C. longa (curcuma), Z. officinale (ginger) and P.nigrum (black pepper) on uptake and transport rates of the xanthophylls lutein and zeaxanthin as well as soy isoflavones measured by HPLC-DAD. We found a significant increase in the uptake of lutein in the presence of curcuma extract and enhanced isoflavone transport rates mediated by curcuma and ginger extracts. Combinations of the plant extracts did not lead to any additional increase in uptake or transport rates. By investigation of mixed micelle incorporation efficiency, we could dismiss changes in bioaccessibility as a potential enhancing mechanism in our experimental setup. We further conducted a rhodamine 123 efflux assay and discovered inhibition of P-glycoproteins by the ginger and black pepper extracts, highlighting a plausible route of action leading to increased isoflavone bioavailability.

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones

Combined microcapsule carrier technology is often used to modify the properties of the bioactive ingredients in recent years. This research used emulsification technology to improve soybean isoflavone bioavailability. Low-methoxyl pectin (LMP)-based liquid-core hydrogel beads improved the appearance characteristics and adjusted release of emulsified soybean isoflavones. The particle size of soybean isoflavone emulsion was 40.09 nm, and its carrying content was 1.125 mg/mL. Curing 0.3% LMP with 0.3 M calcium chloride for 60 min improved bead shape and appearance, resulting in a 95.17% emulsion encapsulation efficiency. The egg-box structure improves thermal stability and bead hardness. The simulated gastrointestinal fluid environment showed 1.42%–7.99% release in the stomach compared with 85.03% release in the intestine after 1 h. In the storage test, retention rates were over 64.10% and had no significant difference between 4 °C and 25 °C. The retention rate of soybean isoflavones stored under pH 3 was higher than pH 7. • The particle size reaches 40.09 nm of soybean isoflavone emulsion by emulsification. • LMP is a good shell material for microcapsule carrier. • The egg-box structure improves thermal stability and bead hardness. • Hydrogel beads may increase encapsulation efficiency and adjust release.

Engineering of Leuconostoc citreum for Efficient Bioconversion of Soy Isoflavone Glycosides to Their Aglycone Forms.

Soy isoflavones are phytochemicals that possess various beneficial physiological properties such as anti-aging, anti-tumor, and antioxidant properties. Since soy isoflavones exist in glycoside forms, their bioavailability requires initial hydrolysis of the sugar moieties bound to them to be efficiently absorbed through the gut epithelium. Instead of conventional chemical hydrolysis using acids or organic solvents, alternative strategies for enhancing the bioavailability of soy isoflavones using biological methods are gaining attention. Here, we engineered Leuconostoc citreum isolated from Korean kimchi for efficient bioconversion of soy isoflavone glycosides into their aglycone forms to enhance their bioavailability. We first constructed an expression module based on the isoflavone hydrolase (IH)-encoding gene of Bifidobacterium lactis, which mediates conversion of isoflavone glycosides to aglycone forms. Using a high copy number plasmid and bicistronic expression design, the IH was successfully synthesized in L. citreum. Additionally, we determined enzymatic activity of the IH using an in vivo β-glucosidase assay and confirmed its highly efficient bioconversion efficiency for various types of isoflavone glycosides. Finally, we successfully demonstrated that the engineered L. citreum could convert isoflavone glycosides present in fermented soymilk into aglycones.

Bio-enhancement of Soy Isoflavones (Genistein & Daidzein) Using Bacillus coagulans in Letrozole Induced Polycystic Ovarian Syndrome by Regulating Endocrine Hormones in Rats.

Soy isoflavone (SIF), a natural phytoestrogen, is used in the condition of hormonal imbalance. These isoflavones generally have low solubility resulting in low bioavailability and bioactivity. It is reported that trans-glycosylation by cyclodextrin glycosyltransferase (CGTase) is widely utilized for increasing the solubility and bioavailability of isoflavones. Present investigation was aimed to study the effect of Bacillus coagulans (a probiotic) in potentiating the bioactivity of soy isoflavones in letrozole-induced PCOS. Initial consideration was focused on proving CGTase assay of B. coagulans. After that, animal study was performed to check the enhancement of bioactivity of SIF along with B. coagulans. A total of 36 rats, separated into six groups (6 rats in each), were used. Group I received vehicles, group II received letrozole (1mg/kg) for 21days, and group III animals were administered with soy isoflavones (SIF-100mg/kg). In the case of group IV, V, and VI, animals received SIF (100mg/kg) along with B. coagulans 0.65, 3.25, and 6.50mg/kg, respectively. Treatment was given for 2weeks after induction of disease. All the animals were sacrificed at the end of the study and endpoint parameters were performed. Present investigation revealed that combination of SIF with B. coagulans showed hormone restoration, reduce oxidative stress, recovery in the menstrual cycle, and improvement in ovarian physiology. SIF (genistein & daidzein) together withB. coagulansexhibits a beneficial role in the enhancement of the bioactivity of soy isoflavones.Further, it showed that a higher dose ofB. coagulans(6.50mg/kg) is more effective in ameliorating the PCOS symptoms.

BIOTECHNOLOGY OF SOYA MULTI-COMPONENT FUNCTIONAL INGREDIENTS

The materials of the article present analytical and scientific-practical results of research of soy multi-component functional ingredients. Soy extract (or soy milk) is a valuable and cheap source of protein and other nutritious and biologically active components, like lipids, vitamins, mineral elements, isoflavones, flavonoids, saponins etc. But the presence of indigestible oligosaccharides and a bean flavor limit the consumption of soy milk. The soy oligosaccharides are known to be prebiotic for intestinal microbiota, particularly for probiotic microorganisms that hydrolyze them with the enzyme α-galactosidase. Isoflavones are known as phytoestrogens since they are similar to human estrogen in structure and function, and are recommended to prevent many hormonedependent diseases. In soy beans and unfermented soy products, isoflavones are present mainly as biologically inactive glycoside conjugates. Biologically active aglycones of soy isoflavones are substances that are assimilated by human organism from soy products faster and in higher amounts than their corresponding glycosides. The members of intestinal microbiota are predicted to play an important role also in the metabolism and bioavailability of isoflavones since they, synthesizing β-glycosidase, cause hydrolysis of glycoside components, thus releasing the bioavailable and biologically active form of aglycone. In this work, we estimated the potential of some Lactobacillus and Bifidobacterium strains to synthesize α-galactosidase and β-glycosidase, and to reduce respectively the amount of galactooligosaccharides and to convert isoflavones into their active forms, when growing in soy milk. Simultaneously, the profile of soy milk fermentation by the chosen probiotics was studied, as well as the proteolytic activity and accumulation of lactic acid by those probiotics, i. e. the possibility to produce soy-based polyfunctional fermented food products was investigated.

The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem

Since soy isoflavones have many potentially beneficial properties, they have received increasing attention. However, there are few studies on their bioavailability and effects on gut microbiota. In this experiment, the simulator of the human intestinal microbial ecosystem (SHIME) was used to study the bioavailability of soy isoflavones and their effects on gut microbiota. The effects of soy isoflavones on the growth and antibacterial properties of probiotics were also studied in vitro. The results shows that the digestion of soy isoflavones mainly occurs in the colon, and the antioxidant capacity changes with the progress of digestion. Soy isoflavone can regulate gut microbiota, inhibit the growth of harmful bacteria, and affect the growth of obesity-related bacteria. Moreover, soy isoflavones can promote the growth of probiotics and significantly improve their antibacterial ability in vitro. Overall, soy isoflavones have the potential to be a functional food by improving gut microbiota.

Potensi Formulasi Self Microemulsifying Drug Delivery System (SMEDDS) Ekstrak Biji Kedelai (Glycine soja) Terhadap Penurunan Kolesterol pada Penyakit Jantung Koroner

Background: Coronary heart diseases (CHD) is a disorder that caused by blockage of coronary arteries due to the process of atherosclerosis which disrupts the blood supply to the heart muscle. According to Sample Registration System (SRS) Indonesia in 2014, CHD is a second highest cause of death after stroke that is 12,9% of all cause of death in Indonesia. Therefore, this study aims to examining the effect of soybean extract encapsulated with Self Microemulsifying Drug Delivery System (SMEDDS) on LDL levels in coronary heart model rats. Based on various study, isoflavone aglycone genistein is the main flavonoid in soybean seed that has potential as an antioxidant. To increase bioavailability of aglycone isoflavones, a SMEDDS is needed. In this regard, the purpose of this reseach is to examine the potential of soybean seed (Glycine soja) extract to reduced cholesterol in CHD.Methods: The method used is a literature review with literature sources in the form of relevant articles from the search engines, namely Google Scholar, Pubmed, ScienceDirect, and Research Gate. Inclusion criteria included journals containing the keywords “soybean (Glycine soja)”, “Coronary Heart Disease”, “SMEDDS”, and “genistein isoflavone aglycone”.Result: Isoflavone aglycone as an potential antioxidant that is able to bind free radicals and and also lowering LDL, Triglycerides, and glucose levels in hyperglycemic states and increasing HDL.Conclusion : Soybean seed extract with SMEDDS encapsulation have a potential to decrease LDL level in coronary heart disease.

Non-digestive stachyose enhances bioavailability of isoflavones for improving hyperlipidemia and hyperglycemia in mice fed with high fat diet.

This study examined the efficacy of non-digestive stachyose on enhancing the absorption of soy isoflavones to improve metabolic syndrome in C57/BL6 mice. UPLC-q/TOF-MS was employed to analyze the content of isoflavones in urine and faeces. Stachyose significantly increased urinary contents of total isoflavones, genistein, daidzein and glycitein in mice. Supplementation of stachyose, soybean isoflavones or a combination prevented high fat diet (HFD)-induced body weight gain, accumulated adipose, dyslipidemia and hyperglycemia in obese mice. Interestingly, co-supplementation of stachyose and isoflavones improved all the mentioned parameters more effectively than administration of stachyose or isoflavones alone. Histological observation of hepatic tissues also confirmed the beneficial effects of co-supplementation of stachyose and isoflavones. These findings suggest that co-ingestion of non-digestible oligosaccharides and polyphenols as normal diet is a promising potential strategy for managing or reducing the risk of metabolic syndrome, which will lead to new knowledge on whole soybean and have extensive application in development of healthy food.

Combined effects of soy isoflavone and lecithin on bone loss in ovariectomized mice.

BACKGROUND/OBJECTIVESIsoflavones (ISFs) are effective in preventing bone loss, but not effective enough to prevent osteoporosis. Mixtures of soy ISF and lecithin (LCT) were prepared and characterized in an attempt to improve the bone loss.MATERIALS/METHODSThe daidzein (DZ) and genistein (GN) solubility in soy ISF were measured using liquid chromatography-mass spectrometry. The change in the crystalline characteristics of soy ISF in LCT was evaluated using X-ray diffraction analysis. Pharmacokinetic studies were conducted to evaluate and compare ISF bioavailability. Animal studies with ovariectomized (OVX) mice were carried out to estimate the effects on bone loss. The Student's t-test was used to evaluate statistical significance.RESULTSThe solubility of DZ and GN in LCT was 125.6 and 9.7 mg/L, respectively, which were approximately 25 and 7 times higher, respectively, than those in water. The bioavailability determined by the area under the curve of DZ for the oral administration (400 mg/kg) of soy ISF alone and the soy ISF-LCT mixture was 13.19 and 16.09 µg·h/mL, respectively. The bone mineral density of OVX mice given soy ISF-LCT mixtures at ISF doses of 60 and 100 mg/kg daily was 0.189 ± 0.020 and 0.194 ± 0.010 g/mm3, respectively, whereas that of mice given 100 mg/kg soy ISF was 0.172 ± 0.028 g/mm3. The number of osteoclasts per bone perimeter was reduced by the simultaneous administration of soy ISF and LCT.CONCLUSIONSThe effect of preventing bone loss and osteoclast formation by ingesting soy ISF and LCT at the same time was superior to soy ISF alone as the bioavailability of ISF may have been improved by the emulsification and solvation of LCT. These results suggest the possibility of using the combination of soy ISF and LCT to prevent osteoporosis.

Characterization of Isoflavone Conjugated Metabolites in Human Plasma and Urine by Dietary Soybean Meals

Abstract Objectives Soy isoflavones are one of the best studied secondary plant metabolites for the last 30 years and associated with potential health benefits such as prevention of cancer, cardiovascular diseases, and menopausal symptoms. The study aimed to identify isoflavone conjugated metabolites from human plasma and urine after dietary soybean meals using a targeted metabolomic approach and to investigate the effect of fermentation on bioavailability of soy isoflavones. Methods In the cross-over intervention design with 10 candidates (6 women and 4 men), standardized meals with fermented soybean (FS, Cheonggukjang, by Bacillus subtilis) and non-fermented soybean (NFS) were served over two weeks in two randomized groups. Flavonoid derivatives in each freeze-dried tested meal and isoflavone conjugated metabolites in plasma and urine collected before and after the consumption of each meal were evaluated by UPLC-DAD-QToF/MS. Results Twenty-two isoflavones, including genistein, daidzein, glycitein, and its glycosides, were identified in both tested meals. In particular, 6”-O-succinoyldadizin and 6”-O-succinoylgenistin produced newly as acylated forms with succinic acid in fermented process. Also, in levels of simple glycosidic forms (e.g., daidzin and genistin), the FS meal showed higher than NFS meal, which might be explained by the degradation of malonylglucosides during the fermentation. Fourteen metabolites conjugated with glucuronic acid and sulfuric acid were identified in plasma and urine, among them, genistein 4’,7-di-O-glucuronide and daidzein 7-O-glucuronide were confirmed as major metabolites in plasma and urine, respectively. The bioavailability was differentiated by personal characteristics after intake soy isoflavones, and it was considered that genistein class was more excellent as well as FS meal was more effective when compared to NFS meal on bioavailability. Conclusions The results may contribute to not only understanding the potential health effects of fermented foods by modifying the bioavailability of soybean bioactive components but also application of other traditional foods related with fermentation. Funding Sources This work was supported by the National Institute of Agricultural Science of Rural Development Administration, Republic of Korea.

Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans in a randomized double-blinded crossover clinical trial. Aglycones were the most abundant metabolites in urine in both treatments. After FSBM consumption, total urinary excretion of aglycones and metabolites was 54% higher when compared to SBM biscuits. All metabolites were more rapidly excreted after FSBM biscuit consumption when compared to SBM biscuits. Urinary recovery of isoflavones was higher after FSBM biscuit consumption, reaching 67%. Women excreted higher amounts of colonic metabolites and lower amounts of aglycones than men. The prevalence of O-demethylangolensin-producer, equol-producer and nonproducer metabotypes was 56%, 11% and 36% after SBM consumption and 72%, 11% and 17% after FSBM consumption, respectively. Together, our findings indicate that fermentation improves isoflavone bioavailability and possibly reduces the impact of gut microbiota on the metabolism of isoflavones. © 2020 Society of Chemical Industry.