Higher bioavailability of isoflavones after a single ingestion of aglycone‐rich fermented soybeans compared with glucoside‐rich non‐fermented soybeans in Japanese postmenopausal women

Okabe, Yuki; Shimazu, Tsukasa; Tanimoto, Hirotoshi

doi:10.1002/jsfa.4228

Cited by 77 publications

(60 citation statements)

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“…3e). A number of strategies to increase blood concentration of free isoflavones have been proposed by changing soy food/supplements formula or increasing dosage (15,(42)(43)(44)(45)(46). However, these goals were hard to be realized because of the extensive first-pass metabolism and saturated absorption (16,(47)(48)(49).…”

Section: Discussionmentioning

confidence: 99%

Role of Metabolism in the Effects of Genistein and Its Phase II Conjugates on the Growth of Human Breast Cell Lines

Yuan

Wang

Jin

et al. 2012

AAPS J

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Abstract. Genistein has been investigated for several decades for its potential role in breast cancer prevention. Previous researches have shown that glucuronide and sulfate conjugates are the major species circulating in the blood after genistein ingestion. It was hypothesized that enzymes (UDPglucuronosyltransferases, sulphotransferases, β-glucuronidases, and sulphatases) present in breast tissues would catalyze the inter-conversion between the aglycone and the conjugates in situ. Therefore, our aim was to investigate how genistein, genistein-7-glucuronide (G-7-G), genistein-7-sulfate (G-7-S), and 4′-sulfate (G-4′-S) were metabolized in mammary cells and to determine the effects of metabolism on their proliferative actions using cultured breast cell lines. As expected, genistein stimulated the cell growth of breast cancer cells (MCF-7 and T47D) concentration-dependently at lower concentrations but inhibited their growth at higher concentration. It showed low activities in a non-tumorigenic cell line (MCF-10A) due to the absence of ERα. Genistein was extensively metabolized to glucuronides by MCF-7 and to sulfates by T47D, while it was poorly metabolized by MCF-10A. G-7-G displayed weak stimulation activity in breast cancer cells. G-7-G underwent extensive metabolism in T47D and MCF-10A but not in MCF-7. The proliferative effects of G-7-G on MCF-7 and T47D were associated with its hydrolysis to genistein in these cells. In contrast, G-7-S and G-4′-S were not metabolized by these three cells and had no effects on their growth. In conclusion, production of phase II metabolites did not affect the proliferation effect of genistein on MCF-7 and T47D. Deconjugation was correlated to the apparent proliferative effects of G-7-G in breast cancer cells.

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Section: Discussionmentioning

confidence: 99%

Role of Metabolism in the Effects of Genistein and Its Phase II Conjugates on the Growth of Human Breast Cell Lines

Yuan

Wang

Jin

et al. 2012

AAPS J

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“…Izumi et al and Okabe et al reported that soy isoflavone aglycones were absorbed faster and in higher amounts than their glucosides in humans and the bioavailability of the aglycone form of isoflavone was found to be higher than the glycoside form (Izumi et al, 2000;Okabe et al, 2011). Remarkable bioavailability and bioactivity was also reported in foods and medicinal plants containing bioactive aglycone, such as fermented soybeans (Okabe et al, 2011), fermented soymilk ( Kano et al, 2006), and fermented red ginseng . Kuwaki et al found that the antifungal activity of fermented herb formulas against tinea was as high as that of a synthetic fungicide (Kuwaki et al, 2002).…”

Section: Resultsmentioning

confidence: 97%

“…Formononetin (9) was assumed to be produced by the deglycosylation of ononin from the root of P. lobata, and was reported to have vasorelaxation (Wu et al, 2010), antioxidant, and estrogenic effects (Mu et al, 2009). Izumi et al and Okabe et al reported that soy isoflavone aglycones were absorbed faster and in higher amounts than their glucosides in humans and the bioavailability of the aglycone form of isoflavone was found to be higher than the glycoside form (Izumi et al, 2000;Okabe et al, 2011). Remarkable bioavailability and bioactivity was also reported in foods and medicinal plants containing bioactive aglycone, such as fermented soybeans (Okabe et al, 2011), fermented soymilk ( Kano et al, 2006), and fermented red ginseng .…”

Section: Resultsmentioning

confidence: 99%

“…Soymilk fermented using probiotics was reported to have a higher isoflavone aglycone content (Wei et al, 2007). Okabe et al reported that the isoflavones in aglycone-rich fermented soy were absorbed faster and in greater amounts than those of glucoside-rich soy in postmenopausal Japanese women (Okabe et al, 2011). During fermentation of Green teas, GABA is highly increased by irreversible α-decarboxylation of L-glutamic acid, catalyzed by glutamic acid decarboxylase (GAD) (Hui et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Bioconversion Constituents of Galgeun-tang Fermented by Lactobacillus plantarum

Min¹,

Kim²,

Jeong³

et al. 2011

Korean Journal of Medicinal Crop Science

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: Galgeun-tang (GGT) is a traditional medicinal formula that is widely prescribed to treat cold, asthma, and hives in Korea. Fermented herbal medicines can be made more effective than normal herbal medicines by increasing the absorption and bioavailability of the active compounds. In this study, we fermented Galgeun-tang to produce bioconversion constituents using Lactobacillus plantarum (GGT144), and found that four peaks were decreased, three peaks were increased and two new peaks appeared in the HPLC-DAD chromatogram. After HPLC-DAD-guided fractionation of the newly-appearing compounds (1 and 5) and the increased (6, 7, and 9) compounds, the structure of the compounds was determined using NMR and MS. Using this approach the compounds were identified to be pyrogallol (1), daidzein (5), liquiritigenin (6), cinnamyl alcohol (7), and formononetin (9), respectively. In addition, the decreased compounds were identified to be daidzin (2), liquiritin (3), ononin (4), and cinnam aldehyde (8) using HPLC-DAD analysis with standard compounds. The high performance liquid chromatography method was used to quantify the nine constituents in GGT and GGT144. All calibration curves of the standard compounds displayed excellent linearity with a R 2 > 0.9968.

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“…Fermented traditional medicine (FTM) has garnered attention for its enhanced biological activity compared to traditional medicine (Wei et al, 2007;Okabe et al, 2011). Several studies using single herbs and fungi support the availability and efficacy of FTM.…”

Section: Introductionmentioning

confidence: 99%

Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus

Xing

Cai

Yin

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids' enrichment process.

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Higher bioavailability of isoflavones after a single ingestion of aglycone‐rich fermented soybeans compared with glucoside‐rich non‐fermented soybeans in Japanese postmenopausal women

Abstract: The results of this study demonstrated that the isoflavones of aglycone-rich Fsoy were absorbed faster and in greater amounts than those of glucoside-rich Soy in postmenopausal Japanese women.

Cited by 77 publications

References 50 publications

Role of Metabolism in the Effects of Genistein and Its Phase II Conjugates on the Growth of Human Breast Cell Lines

Role of Metabolism in the Effects of Genistein and Its Phase II Conjugates on the Growth of Human Breast Cell Lines

Bioconversion Constituents of Galgeun-tang Fermented by Lactobacillus plantarum

Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus

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