권오란 (Oran Kwon) 교수님의 연구 Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption 가 Food Chemistry에 출판되었습니다. 축하드립니다!
Journal DOI: https://doi.org/10.1016/j.foodchem.2020.127317
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
