Low activities of intestinal lactase suppress the early phase absorption of soy isoflavones in Japanese adults

Tamura, Akiko; Shiomi, Takuya; Hachiya, Sachiko; Shigematsu, Norihiro; Hara, Hiroshi

doi:10.1016/j.clnu.2007.12.001

Cited by 18 publications

(16 citation statements)

References 26 publications

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“…The first phase of absorption, up to one hour, is impaired in lactose malabsorbers, suggesting a role for LPH, but overall this is compensated by microbial hydrolysis, and total absorption was not significantly affected by lactose malabsorption (Tamura et al, 2008). The ability of ileostomists to absorb isoflavone glycosides, not significantly different from volunteers with an intact colon, confirms that absorption occurs in the upper gastrointestinal tract.…”

Section: Isoflavonessupporting

confidence: 70%

Bioavailability of dietary flavonoids and phenolic compounds

Crozier

Rio

Clifford

2010

Molecular Aspects of Medicine

474

341

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Section: Isoflavonessupporting

confidence: 70%

Bioavailability of dietary flavonoids and phenolic compounds

Crozier

Rio

Clifford

2010

Molecular Aspects of Medicine

474

341

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“…Also, bioavailability of isoflavones is associated with gut transit time, fecal digestion rates, lactase, some dietary factors, and storage conditions of soy milk (33). Lactase may be needed in hydrolyzation of isoflavone glucosides in the small intestine (34,35). Therefore, these factors might have a role in not seeing any major changes in the current study.…”

Section: Discussionmentioning

confidence: 99%

Soy Milk Consumption, Inflammation, Coagulation, and Oxidative Stress Among Type 2 Diabetic Patients With Nephropathy

et al. 2012

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OBJECTIVE To determine the effects of soy milk consumption compared with cow’s milk on inflammation, coagulation, and oxidative stress among patients with diabetic nephropathy. RESEARCH DESIGN AND METHODS This randomized, crossover clinical trial was conducted on 25 type 2 diabetic patients with nephropathy. This study had two trial phases, each for 4 weeks and one washout period for 2 weeks. Patients were randomly assigned to consume a diet containing soy milk or a diet containing cow’s milk. RESULTS Soy milk consumption resulted in a significant reduction in d -dimer level (percent change: −3.77 vs. 16.13%; P < 0.05). This significant effect remained even after adjusting for confounding factor (carbohydrate intake). However, soy milk consumption had no significant effects on tumor necrosis factor-α, interleukin-6, high-sensitivity C-reactive protein (hs-CRP), and malondialdehyde levels. The result was near to significance regarding the effect of soy milk consumption on hs-CRP (percent change: −35.45 vs. 36.76%; P = 0.05). However, this effect was not significant after adjusting for the confounding variable (carbohydrate intake). CONCLUSIONS Soy milk consumption could decrease serum d -dimer level among type 2 diabetic patients with nephropathy. However, markers of inflammation and oxidative stress did not change following soy milk intake among these patients.

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“…Several aspects of gut function are shown to be associated with the capacity to produce equol. Tamura et al (3) reported that the percentage of equol producers tended to be greater among lactose malabsorbers. Lactase can hydrolyze isoflavone glycosides; thus, among individuals with low lactase activity, presumably more daidzin is reaching the colon and being hydrolyzed and converted to equol (3).…”

Section: Determinants Of the Equol-producer Phenotypesmentioning

confidence: 98%

“…Tamura et al (3) reported that the percentage of equol producers tended to be greater among lactose malabsorbers. Lactase can hydrolyze isoflavone glycosides; thus, among individuals with low lactase activity, presumably more daidzin is reaching the colon and being hydrolyzed and converted to equol (3). Low lactase activity also may affect delivery of other dietary constituents to the colon and further affect the gut bacterial profile.…”

Section: Determinants Of the Equol-producer Phenotypesmentioning

confidence: 98%

Is equol the key to the efficacy of soy foods?

Lampe

2009

The American Journal of Clinical Nutrition

141

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Gut bacterial modification of soy isoflavones produces metabolites that differ in biological activity from the parent compounds. Hydrolysis of glycosides results in more active compounds. In contrast, further degradation and transformation of aglycones produce more or less active compounds, depending on the substrate metabolized and the product formed. Bacterial metabolism of soy isoflavones varies among individuals. The predominant daidzein metabolites produced by human intestinal bacteria are equol and O-desmethylangolensin. Among humans, 30-50% have the bacteria capable of producing equol and 80-90% harbor O-desmethylangolensin-producing bacteria. Factors that influence the capacity to produce equol and O-desmethylangolensin are not clearly established; however, gut physiology, host genetics, and diet are reported to contribute to interindividual differences in conversion of daidzein to equol. Effects of these phenotypes on human health are poorly characterized. Some studies in high soy-consuming populations reported an inverse association between urinary and serum equol concentrations and breast and prostate cancer risk. Furthermore, several studies of soy supplementation and bone density suggest that soy products may be more effective in maintaining bone density in equol-producing individuals. Factors that contribute to the phenotypes and the relation of these specific phenotypes to human health need to be further elucidated. The extent to which isoflavone metabolism is key to the efficacy of soy foods remains to be established.

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Low activities of intestinal lactase suppress the early phase absorption of soy isoflavones in Japanese adults

Cited by 18 publications

References 26 publications

Bioavailability of dietary flavonoids and phenolic compounds

Bioavailability of dietary flavonoids and phenolic compounds

Soy Milk Consumption, Inflammation, Coagulation, and Oxidative Stress Among Type 2 Diabetic Patients With Nephropathy

Is equol the key to the efficacy of soy foods?

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