Maternal intake of soybeans in lactation changes the lipid content of breast milk and programmed offspring for phenotype of the lower metabolic risk, with lower serum TC and LDL, and seems to protect the progeny of alterations in glucose metabolism despite the higher lipid content. The difference in fat content of breast milk and the higher isoflavones content of soy diet are possible imprinting factors that could program the offspring.

Kefir is a traditional fermented milk associated with several health benefits, such as immune system modulation, as well as antimicrobial, antitumor and antioxidant activity. The aim of the current study was to investigate the microbial dynamics of kefir production based on high-throughput DNA sequencing. Results of sequence analysis have grouped the reads into 303 and 112 amplicon sequence variants (ASV) for bacteria and fungi, respectively. Firmicutes, Bacteroidetes and Proteobacteria were the prevalent bacterial phyla, whereas Lactococcus was the prevalent bacterial genus. Ascomycota was the main fungal phylum. Data have shown heterogeneity in diversity and abundance distributions between milk kefir samples.

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The consumption of soybeans and their constituents, isolated soy protein and isoflavones, has been associated with positive effects on body weight, lipid profile and insulin, which has stimulated the production and consumption of foods derived from soy. However, these polyphenolic compounds (isoflavones) have similar structure to 17-β estradiol and may act as agonists or antagonists in estrogen receptors. Due to its estrogenic activity, the safety of its consumption during critical periods of development, such as gestation and lactation, has been questioned. Studies that evaluate the effects of soybeans on endocrine metabolic parameters are still controversial. This review focuses on the role that soy and isoflavones play during critical periods of development and into adulthood.

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