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

doi:10.1016/j.foodchem.2020.127317

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

Department of Nutritional Science & Food Management

Research output: Contribution to journal › Article › peer-review

22 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 language	English
Article number	127317
Journal	Food Chemistry
Volume	330
DOIs	https://doi.org/10.1016/j.foodchem.2020.127317
State	Published - 15 Nov 2020

Bibliographical note

Funding Information:
This research was supported by the National Institute of Agricultural Sciences of Rural Development Administration, Korea [grant number PJ01265802, PJ01308801].The authors thank Seong-Yeol Baek (NAS-RDA) for providing Bacillus subtilis KACC18604 and making cheonggukjang. Where authors are identified as personnel of the International Agency for Research on Cancer/ World Health Organization, the authors alone are responsible for the views expressed in this article and they do not necessarily represent the decisions, policy or views of the International Agency for Research on Cancer/ World Health Organization.

Funding Information:
This research was supported by the National Institute of Agricultural Sciences of Rural Development Administration , Korea [grant number PJ01265802 , PJ01308801 ].

Publisher Copyright:
© 2020 Elsevier Ltd

Keywords

Exposure markers
Fermented soybean
Human intervention study
Isoflavone conjugate

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10.1016/j.foodchem.2020.127317

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Jang, H. H., Noh, H., Kim, H. W., Cho, S. Y., Kim, H. J., Lee, S. H., Lee, S. H., Gunter, M. J., Ferrari, P., Scalbert, A., Freisling, H., Kim, J. B., Choe, J. S., & Kwon, O. (2020). Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption. Food Chemistry, 330, Article 127317. https://doi.org/10.1016/j.foodchem.2020.127317

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title = "Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption",

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.",

keywords = "Exposure markers, Fermented soybean, Human intervention study, Isoflavone conjugate",

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

note = "Funding Information: This research was supported by the National Institute of Agricultural Sciences of Rural Development Administration, Korea [grant number PJ01265802, PJ01308801].The authors thank Seong-Yeol Baek (NAS-RDA) for providing Bacillus subtilis KACC18604 and making cheonggukjang. Where authors are identified as personnel of the International Agency for Research on Cancer/ World Health Organization, the authors alone are responsible for the views expressed in this article and they do not necessarily represent the decisions, policy or views of the International Agency for Research on Cancer/ World Health Organization. Funding Information: This research was supported by the National Institute of Agricultural Sciences of Rural Development Administration , Korea [grant number PJ01265802 , PJ01308801 ]. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

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AU - Kim, Hyeon Jeong

AU - Lee, Seon Hye

AU - Lee, Sung Hyen

AU - Gunter, Marc J.

AU - Ferrari, Pietro

AU - Scalbert, Augustin

AU - Freisling, Heinz

AU - Kim, Jung Bong

AU - Choe, Jeong Sook

AU - Kwon, Oran

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N2 - 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.

AB - 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.

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

Abstract

Bibliographical note

Keywords

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