Role of soybean-derived bioactive compounds in inflammatory bowel disease

Abstract

Inflammatory bowel disease (IBD) is a chronic, inflammatory condition of the gastrointestinal tract. Patients with IBD present with debilitating symptoms that alter the quality of life and can develop into severe complications requiring surgery. Epidemiological evidence indicates Westernized societies have an elevated IBD burden when compared with Asian societies. Considering the stark contrast between the typical Western and Eastern dietary patterns, it is postulated that differences in food and lifestyle contribute to lower IBD incidence in Asian countries. Soybeans (Glycine max), which are consumed in high quantities and as various preparations in Eastern societies, contain a wealth of natural, biologically active compounds that include isoflavones, bioactive peptides, protease inhibitors, and phytosterols, among many others. These compounds have been shown to improve human health, and preclinical evidence suggests they have potential to improve the prognosis of IBD. This review summarizes the current state of evidence regarding the effects and the mechanisms of action of these soybean-derived bioactive compounds in experimental models of IBD.

pH‐adjusted solvent extraction and reversed‐phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.)

“…In raw soybeans used in this study, 12 isoflavones are identified, including three aglycones (daidzein, genistein, and glycitein) and nine glucosides (namely, three acetyl, three malonyl, and three nonacylated isoflavone β ‐glucosides). When soybeans are processed into products such as tofu and soy milk, their isoflavone aglycone contents increase, while their glucoside contents decrease (Juritsch & Moreau, ). Previously, isoflavone aglycones were reported to be less stable at alkaline pHs than at acidic or neutral pHs (Yatsu, Koester, & Bassani, ).…”

“…Malonyl isoflavones have been reported to be more stable than acetyl isoflavones, especially under acidic conditions (Mathias et al., ). Nevertheless, the isoflavone β‐glucosides with malonyl moieties can decrease during extraction, processing, and storage, causing their corresponding β‐glucosides and aglycones to increase (Juritsch & Moreau, ; Rostagno et al., ). Under alkaline conditions, interconversions were observed more commonly for acetyl isoflavones than for malonyl isoflavones (Mathias et al., ).…”

“…Soybeans contain a variety of bioactive phytochemicals, including isoflavones, saponins, and phytosterols, and are known to improve human health by preventing chronic renal problems, coronary heart disease, and osteoporosis (Isanga & Zhang, ). Bioactive compounds from soybeans have also been reported to suppress inflammatory bowel disease, partly by protecting the intestinal barrier from oxidative damage (Juritsch & Moreau, ). Given their potential health benefits, soybeans have long been considered important health foods in both the East and the West (Juritsch & Moreau, ).…”

“…Bioactive compounds from soybeans have also been reported to suppress inflammatory bowel disease, partly by protecting the intestinal barrier from oxidative damage (Juritsch & Moreau, ). Given their potential health benefits, soybeans have long been considered important health foods in both the East and the West (Juritsch & Moreau, ).…”

Association between Dietary Isoflavone Intake and Ulcerative Colitis Symptoms in Polish Caucasian Individuals

“…Moreover, among Asian populations, high isoflavone intake (much higher than for European populations) is indicated to be associated with the development of the disease [19], suggesting that both studied isoflavone and applied dosage may significantly influence the observed effect. It is emphasized that some preclinical evidence suggests that isoflavones have the potential to improve the prognosis of inflammatory bowel diseases [20]. Taking this into account, there is need to assess the various subclasses in order to translate the current knowledge from preclinical models into further studies and dietary recommendations [12].…”