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

Title
Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption
Authors
Jang H.-H.Noh H.Kim H.-W.Cho S.-Y.Kim H.-J.Lee S.-H.Gunter M.J.Ferrari P.Scalbert A.Freisling H.Kim J.-B.Choe J.-S.Kwon O.
Ewha Authors
권오란
SCOPUS Author ID
권오란scopus
Issue Date
2020
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
Food Chemistry vol. 330
Keywords
Exposure markersFermented soybeanHuman intervention studyIsoflavone conjugate
Publisher
Elsevier Ltd
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
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. © 2020 Elsevier Ltd
DOI
10.1016/j.foodchem.2020.127317
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신산업융합대학 > 식품영양학과 > Journal papers
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