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

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

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

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.

Original languageEnglish
Article number127317
JournalFood Chemistry
Volume330
DOIs
StatePublished - 15 Nov 2020

Keywords

  • Exposure markers
  • Fermented soybean
  • Human intervention study
  • Isoflavone conjugate

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