Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q₁₀

Abstract

Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorption of orally administered CoQ10, but it has not been fully established whether specific food substances affect intestinal CoQ10 absorption. Therefore, to determine whether the bioavailability of supplemental CoQ10 is affected by diet, P30, a granulated and reduced form of CoQ10, was dispersed in four different foods, clear soup, miso soup, milk soup, and raw egg sauce. Those foods which contained CoQ10 were consumed on different occasions at intervals of 6–14 weeks by the same participants. Thirteen participants were recruited in the single-dose and repeated clinical study. When miso soup containing P30 was provided, the serum CoQ10 concentration increased faster than when participants consumed other P30-containing soups or a P30-containing raw egg sauce. The area under the curve for serum CoQ10 during the first 5 h after consumption of the P30-containing miso soup was approximately 1.5 times larger than those after the consumption of other P30-containing meals. These data imply that the absorption of CoQ10 supplements can be enhanced by consuming them with food and in particular with specific food substances, such as miso soup.

CYP7A1, NPC1L1, ABCB1, and CD36 Polymorphisms Are Associated with Increased Serum Coenzyme Q10 after Long-Term Supplementation in Women

“…For quantification of serum CoQ 10 levels, 0.1 mL of serum was mixed with 0.7 mL 2-propanol and stored at −80 ℃ until just before the analysis. Quantitative analysis of serum CoQ 10 concentration was performed by Kaneka Techno Research Co. (Osaka, Japan) using liquid chromatography with tandem mass spectrometry (LC/MS/MS), as described previously [ 40 , 41 ].…”

Coenzyme Q: food sources, adequate and clinically effective doses

“…Основными продуктами-источниками CoQ были мясо и птица (27,3%), пищевые жиры (25,0%) и продукты, обжаренные в растительных маслах (22,3%) [8]. В рационе финского населения основными источниками CoQ служат мясо, птица, рыба и рапсовое масло [14]. Зерновые, фрукты и овощи вносят незначительный вклад в потребление CoQ.…”

“…На биодоступность CoQ влияют различные физиологические факторы: генетический фенотип, пол, возраст, состояние желудочно-кишечного тракта, состояние здоровья, способ введения и взаимодействие с пищей [3]. Например, всасывание CoQ, добавленного в суп мисо, приготовленный из ферментированной пасты на основе соевых бобов, риса, ячменя или пшеницы, увеличивалось в 1,5 раза по сравнению с включением CoQ в такой же дозе в молочный или прозрачный суп [14].…”

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

“…Miso improves the absorption of Coenzyme Q10 (CoQ10) supplements. The CoQ10 is a lipid-soluble antioxidant involved in energy production which can improve the symptoms of some geriatric disorders (e.g., glucose metabolism in diabetes, high blood pressure and the symptoms of Parkinson's disease), decrease peripheral oxidative stress and inflammation [57].…”