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Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults.
de Oliveira Silva, Fabricio; Lemos, Thayane Cc; Sandôra, Diego; Monteiro, Mariana; Perrone, Daniel.
Afiliação
  • de Oliveira Silva F; Laboratório de Bioquímica Nutricional e de Alimentos, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
  • Lemos TC; Laboratório de Desenvolvimento e Análise Sensorial de Alimentos, Department of Natural Products and Food, Pharmacy Faculty, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
  • Sandôra D; Laboratório de Bioquímica Nutricional e de Alimentos, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
  • Monteiro M; Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
  • Perrone D; Laboratório de Bioquímica Nutricional e de Alimentos, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
J Sci Food Agric ; 100(7): 2991-2998, 2020 May.
Article em En | MEDLINE | ID: mdl-32048288
BACKGROUND: Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans in a randomized double-blinded crossover clinical trial. RESULTS: Aglycones were the most abundant metabolites in urine in both treatments. After FSBM consumption, total urinary excretion of aglycones and metabolites was 54% higher when compared to SBM biscuits. All metabolites were more rapidly excreted after FSBM biscuit consumption when compared to SBM biscuits. Urinary recovery of isoflavones was higher after FSBM biscuit consumption, reaching 67%. Women excreted higher amounts of colonic metabolites and lower amounts of aglycones than men. The prevalence of O-demethylangolensin-producer, equol-producer and nonproducer metabotypes was 56%, 11% and 36% after SBM consumption and 72%, 11% and 17% after FSBM consumption, respectively. CONCLUSIONS: Together, our findings indicate that fermentation improves isoflavone bioavailability and possibly reduces the impact of gut microbiota on the metabolism of isoflavones. © 2020 Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Isoflavonas Tipo de estudo: Clinical_trials / Risk_factors_studies Limite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Isoflavonas Tipo de estudo: Clinical_trials / Risk_factors_studies Limite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido