한빛사 논문
Hwan-Hee Janga,c,1, Hwayoung Nohb,1, Heon-Woong Kima, Su-Yeon Choa, Hyeon-Jeong Kima, Seon-Hye Leea, Sung-Hyen Leea, Marc J. Gunterb, Pietro Ferrarib, Augustin Scalbertb, Heinz Freislingb, Jung-Bong Kima, Jeong-Sook Choea,*, Oran Kwonc,*
aNational Institute of Agricultural Sciences, Rural Development Administration, Wanju, Korea
bSection of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France
cDepartment of Nutritional Science and Food Management, Ewha Womans University, Seoul, Korea
*Corresponding author
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.
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