Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption

Noh, Hwayoung; Kim, Heon Woong; Cho, Su Yeon; Kim, Yang Soo; Lee, Seon Hye; Lee, Sung Hyen; Gunter, Marc J.; Ferrari, Pietro; Scalbert, Augustin; Freisling, Heinz; Kim, Jung Bong; Choe, Jeong Sook; Kwon, Oran

doi:10.1016/j.foodchem.2020.127317

Cited by 21 publications

(14 citation statements)

References 32 publications

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“…This result coincides with those in our previous human trial [15]. Another study also demonstrated the same metabolic conversion after the intake of soybean [37]. Thus, isoflavone glycosides underwent hydrolysis in the intestines and formed aglycones and contributed to the improvement of vascular function.…”

Section: Discussionsupporting

confidence: 91%

Black Soybean Improves Vascular Function and Blood Pressure: A Randomized, Placebo Controlled, Crossover Trial in Humans

Yamashita

Nakamura

Nanba³

et al. 2020

Nutrients

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Vascular dysfunction and injurious stimuli such as oxidative stress are closely related to the risk of cardiovascular diseases (CVD). Dietary polyphenols are reported to exert beneficial effects in reducing the risk of CVD. Black soybean has been used as a nutritionally rich food and contains abundant polyphenols in its seed coat and grain. Black soybean has many beneficial physiological activities, and its prevention effects on CVD risk were reported mainly in animal experiments. In this study, we performed a randomized, single blind, placebo controlled, crossover trial to investigate the effect of black soybean consumption on the vascular function in healthy humans. Twenty-two healthy adults aged from 30 to 60 completed the four week trial with daily consumption of about a 40 g test material cookie containing 20 g roasted black soybean powder. Body composition, vascular function, biomarkers for oxidative stress, and polyphenol contents in the urine and the plasma were measured. After ingestion of the black soybean cookie, vascular function, which was evaluated by plethysmogram using a Pulse Analyzer®, was improved and systolic blood pressure was decreased. Moreover, nitric oxide levels in plasma and urine were increased, while an oxidative stress biomarker, 8-hydroxy-2′-deoxyguanosine level, in the plasma was decreased accompanied by an increase in the concentration of polyphenols derived from black soybean in plasma and urine. These results suggest that the antioxidant activity of black soybean polyphenols and an increase in the nitric oxide level may contribute to the improvement of vascular function. Thus, black soybean is an attractive food material for improvement of vascular function through decreasing oxidative stress by its potent antioxidant activity and increasing the nitric oxide level in healthy humans.

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Section: Discussionsupporting

confidence: 91%

Black Soybean Improves Vascular Function and Blood Pressure: A Randomized, Placebo Controlled, Crossover Trial in Humans

Yamashita

Nakamura

Nanba³

et al. 2020

Nutrients

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“…Other isomers associated with 6 -O-succinyl-glucosides are still limited in their detailed changes with different fermented conditions. Since the simplified isoflavone structures caused by fermentation lead to faster absorption and higher bioavailability after consumption of cheonggukjang in human clinical studies [26], it is also necessary to provide a comprehensive profile in the changed isoflavone derivatives.…”

Section: Introductionmentioning

confidence: 99%

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates

et al. 2022

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In this study, thirty-eight isoflavone derivatives were comprehensively identified and quantified from the raw, steamed and fermented seeds of four selected soybean cultivars based on UPLC-DAD-QToF/MS results with reference to the previously reported LC-MS library and flavonoid database, and summarized by acylated group including glucosides (Glu), malonyl-glucosides (Mal-Glu), acetyl-glucosides (Ac-Glu), succinyl-glucosides (Suc-Glu) and phosphorylated conjugates (Phos) in addition to aglycones. Among them, Suc-Glu and Phos derivatives were newly generated due to fermentation by B. subtilis AFY-2 (cheonggukjang). In particular, Phos were characterized for the first time in fermented soy products using Bacillus species. From a proposed roadmap on isoflavone-based biotransformation, predominant Mal-Glu (77.5–84.2%, raw) decreased rapidly by decarboxylation and deesterification into Ac-Glu and Glu (3.5–8.1% and 50.0–72.2%) during steaming, respectively. As fermentation continued, the increased Glu were mainly succinylated and phosphorylated as well as gradually hydrolyzed into their corresponding aglycones. Thus, Suc-Glu and Phos (17.3–22.4% and 1.5–5.4%, 36 h) determined depending on cultivar type and incubation time, and can be considered as important biomarkers generated during cheonggukjang fermentation. Additionally, the changes of isoflavone profile can be used as a fundamental report in applied microbial science as well as bioavailability research from fermented soy foods.

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“… 90 In another study with humans, the changes in soybean isoflavones caused by fermentation, increasing simple and acylated glucoside levels, resulted in faster absorption and higher bioavailability of some metabolites in plasma after consumption of fermented soybean. 91 Although the 24 h urinary excretion of total isoflavone metabolites did not significantly differ between fermented and non-fermented samples, changes in the isoflavone conjugate profile were observed, finding genistein 7- O -sulfate as a discriminant metabolite for the fermented soybean.…”

Section: Biotechnological Processesmentioning

confidence: 87%

Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

Polia

Pastor-Belda

Martínez-Blázquez

et al. 2022

J. Agric. Food Chem.

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The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.

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Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption

Cited by 21 publications

References 32 publications

Black Soybean Improves Vascular Function and Blood Pressure: A Randomized, Placebo Controlled, Crossover Trial in Humans

Black Soybean Improves Vascular Function and Blood Pressure: A Randomized, Placebo Controlled, Crossover Trial in Humans

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates

Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

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