Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption
- 주제(키워드) Exposure markers , Fermented soybean , Human intervention study , Isoflavone conjugate
- 등재 SCIE, SCOPUS
- 발행기관 Elsevier Ltd
- 발행년도 2020
- URI http://www.dcollection.net/handler/ewha/000000168854
- 본문언어 영어
- Published As https://dx.doi.org/10.1016/j.foodchem.2020.127317
- PubMed https://pubmed.ncbi.nlm.nih.gov/32569934
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
Fermentation may enhance the nutritional properties of foods by increasing metabolite bioactivity or bioavailability. This study explored the effect of fermentation on isoflavone bioavailability and metabolism. Isoflavone metabolites were tracked in foods and biospecimens of healthy adults after fermented soybean (FS) or non-fermented soybean (NFS) consumption in a randomized, controlled, crossover intervention study. The change in soybean isoflavones caused by fermentation resulted in faster absorption and higher bioavailability after consumption of FS. Although the urinary level of total isoflavone metabolites was similar after the consumption of the two diets, urinary genistein 7-O-sulfate was derived as a discriminant metabolite for the FS diet by partial least squares discriminant analysis. This study suggests that an isoflavone conjugate profile might be a more appropriate marker than total isoflavone levels for discriminating between the consumption of FS and NFS diets. © 2020 Elsevier Ltd
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