The Fermented Soy Beverage Q-CAN® Plus Induces Beneficial Changes in the Oral and Intestinal Microbiome

Abstract

Background Q-CAN® Plus is a pasteurized soy fermented product rich in isoflavones that has been used for over 30 years to aid in recovery from a wide range of conditions. Objectives To identify the changes in the oral and fecal microbiome in lean and obese subjects due to consumption of Q-CAN®, and to assess the expected consequences of these changes based on the published literature. Methods Prospective study of lean (10) and obese (9) subjects consuming Q-CAN® twice daily for 4 weeks with 8 weeks follow-up. Microbial DNA was extracted from saliva and stool samples, amplified against the V4 region of the 16S ribosomal RNA gene and data analyzed using QIIME 1.9.1 bioinformatics. 440 samples were collected in total, 424 of which were productive and yielded good quality data. Results STOOL. In the lean population Bifidobacteria and Blautia show a significant increase while taking Q-CAN®, and there was a trend for this in the obese population. ORAL. There were relatively fewer major changes in the oral microbiome with an increase in the family Veillonellaceae in the lean population while on Q-CAN®. Conclusion Q-CAN® consumption induced a number of significant changes in the fecal and oral microbiome. Most notably an increase in the stool microbiome of Bifidobacteria and Blautia, both of which are associated with positive health benefits, and in the saliva an increase in Veillonellaceae.