Soy Isoflavones and Cardiovascular Disease Epidemiological, Clinical and -Omics Perspectives

Gil‐Izquierdo, Ángel; Peñalvo, JL; Gil, José Ignacio; Medina, Sonia; Horcajada, Marie‐Noëlle; Lafay, Sophie; Silberberg, Mathieu; Llorach, Rafaël; Zafrilla, P.; Garcia-Mora, P.; Ferreres, Federico

doi:10.2174/138920112799857585

Cited by 75 publications

(38 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many studies have evaluated the estrogenic and anti-estrogenic effects of equol, and several reviews detail in vitro and in vivo effects 4, 33–41 . Compared to equol, the structure of ODMA is less similar to estrogen because one of the phenolic rings is cleaved.…”

Section: Discussionmentioning

confidence: 99%

Obesity prevalence in relation to gut microbial environments capable of producing equol or O-desmethylangolensin from the isoflavone daidzein

et al. 2014

View full text Add to dashboard Cite

Background Studies have observed associations between the gut microbiome and obesity. O-desmethylangolensin (ODMA) and equol are gut bacterial metabolites of daidzein, a compound found in high amounts in soy foods. Approximately 80–95% and 25–60% of individuals harbor gut microbial communities capable of producing ODMA or equol, respectively. Given that other phenotypes of gut bacterial metabolism of dietary compounds have been associated with obesity, we hypothesized that daidzein-metabolizing phenotypes would be associated with obesity. Objective To compare the prevalence of ODMA-producer and equol-producer phenotypes in obese, overweight, and normal weight individuals. Methods Adults aged 18 to 95 years (n=297) provided a first-void urine sample after a three-day soy challenge, and urinary ODMA and equol concentrations were used to classify individuals as producers or non-producers. Body mass index was calculated from self-reported weight and height. Results There were 60 ODMA non-producers and 173 equol non-producers. Obese individuals were 2.8-times more likely to be ODMA non-producers (OR=2.8, 95% CI: 1.2, 6.2) compared to normal weight individuals, when adjusted for age, race (white vs. non-white), and gender and menopausal status (male, premenopausal female, and postmenopausal female). Obesity was not associated with equol-producer phenotype (OR=1.1, 95% CI: 0.5, 2.2). Stronger associations with obesity were observed in the ODMA non-producers who were also equol producers than equol non-producers. Conclusions Results from this analysis suggest that the ODMA-producer phenotype, but not equol-producer phenotype, is associated with obesity in adults. These results support further work to replicate these findings and evaluate mechanisms of the observed associations.

show abstract

Section: Discussionmentioning

confidence: 99%

Obesity prevalence in relation to gut microbial environments capable of producing equol or O-desmethylangolensin from the isoflavone daidzein

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Data from various epidemiological and clinical studies have highlighted that soybean consumption may be associated with a lower risk of atherosclerosis and coronary heart diseases. The mechanisms and specific pathways of the effect of soybean extracts on cardiovascular health using omics technologies were also documented recently (Gil-Izquierdo et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones

Ahmad

Ramasamy

Majeed

et al. 2015

Pharmaceutical Biology

View full text Add to dashboard Cite

Mani (2015) Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones, Pharmaceutical Biology, 53:5, 758-766, DOI: 10.3109/13880209.2014 Context: Soybean and its fermented products are the most common source of isoflavones in human food.Objective: The present study quantifies the major glycosides and aglycones in soybean and its fermented product tempeh isoflavone extracts. The comparision of antioxidant effects and BACE1 inhibitory activity between the isoflavones of soybean and tempeh were also established. Materials and methods:The major isoflavones such as daidzein and genistein (aglycones), and their sugar conjugates (glycosides) daidzin and genistin in soybean and tempeh isoflavones were quantified using HPLC analysis. Comparative studies on BACE 1 (b-site amyloid precursor protein cleaving enzyme 1 or b-secretase 1) inhibition and free-radical scavenging activities (diphenyl-1-picrylhydrazyl (DPPH) and ferrous ion chelating ability) were conducted.Results: The amount of actives (mg/100 g) in soybean isoflavone compared with tempeh isoflavone is as follows: daidzein 16.72 mg/100 g versus 38.91 mg/100 g, genistein 11.10 mg/ 100 g versus 24.03 mg/100 g, daidzin 6.16 mg/100 g versus 0.69 mg/100 g, and genistin 24.61 mg/100 g versus 6.57 mg/100 g. The IC 50 values of soybean and tempeh isoflavones against BACE1 were 10.87 and 5.47 mg/ml, respectively. The tempeh isoflavone had a more potent DPPH free-radical scavenging activity (IC 50 ¼ 2.67 mg/ml) than the soybean isoflavone (IC 50 ¼ 10 mg/ml). The ferrous ion chelating ability of the isoflavones was practically similar (IC 50 ¼ 10.40 mg/ml, soybean and 11.13 mg/ml, tempeh). Discussion and conclusion: The present study indicates that tempeh is a healthy supplement to alleviate oxidative stress through the enrichment of aglycones.

show abstract

“…Declines in inflammatory markers have also been reported when evaluating special, high-risk populations, including those with diabetic nephropathy [22], ischemic stroke [23], and metabolic syndrome [24]; thus suggesting a possible benefit for high-risk cardiac populations. Aside from anti-inflammatory processes, soy may improve CVD health by acting as an antioxidant, providing a low-fat protein food, or by affecting the vascular walls themselves [25]. …”

Section: Discussionmentioning

confidence: 99%

Soy proteins and isoflavones reduce interleukin-6 but not serum lipids in older women: a randomized controlled trial

et al. 2013

View full text Add to dashboard Cite

Soy foods contain several components, notably, isoflavones and amino acids, that may improve cardiovascular health. We evaluated the long-term effect of soy protein and/or soy isoflavones supplementation on serum lipids and inflammatory markers using a 1-year randomized, double-blind, placebo-control, clinical trial in 131 healthy ambulatory women older than 60 years. We hypothesized that soy protein, in combination with isoflavones, would have the largest positive effect on coronary heart disease risk factors (serum lipids and inflammatory markers) compared with either intervention alone and that, within groups receiving isoflavones, equol producers would have more positive effects on coronary heart disease risk factors than nonequol producers. After a 1-month baseline period, participants were randomized into 1 of 4 intervention groups: soy protein (18 g/d) and isoflavone tablets (105 mg/d isoflavone aglycone equivalents), soy protein and placebo tablets, control protein and isoflavone tablets, or control protein and placebo tablets. T Tests were used to assess differences between equol and nonequol producers. Ninety-seven women completed the trial. Consumption of protein powder and isoflavone tablets did not differ among groups, and compliance with study powder and tablets was 79% and 90%, respectively. After 1 year, in the entire population, there were either no or little effects on serum lipids and inflammatory markers, regardless of treatment group. Equol producers, when analyzed separately, had significant improvements in total cholesterol/high-density lipoprotein and low-density lipoprotein/high-density lipoprotein ratios (−5.9%, P = .02; −7.2%, P = .04 respectively). Soy protein and isoflavone (either alone or together) did not impact serum lipids or inflammatory markers. Therefore, they should not be considered an effective intervention to prevent cardiovascular disease because of lipid modification in healthy late postmenopausal women lacking the ability to produce equol.

show abstract

Soy Isoflavones and Cardiovascular Disease Epidemiological, Clinical and -Omics Perspectives

Cited by 75 publications

References 73 publications

Obesity prevalence in relation to gut microbial environments capable of producing equol or O-desmethylangolensin from the isoflavone daidzein

Obesity prevalence in relation to gut microbial environments capable of producing equol or O-desmethylangolensin from the isoflavone daidzein

Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones

Soy proteins and isoflavones reduce interleukin-6 but not serum lipids in older women: a randomized controlled trial

Contact Info

Product

Resources

About