Is equol the key to the efficacy of soy foods?
Is equol the key to the efficacy of soy foods?
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DOI：
10.3945/ajcn.2009.26736t
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发表时间：
2009-05-01
影响因子：
7.1
通讯作者：
Lampe, Johanna W.
中科院分区：
文献类型：
--
作者：
Lampe, Johanna W.
大豆异黄酮的肠道细菌修饰产生与母体化合物生物活性不同的代谢产物。糖苷的水解产生更活性的化合物。相反，糖苷配基的进一步降解和转化产生或多或少的活性化合物，这取决于代谢的底物和形成的产物。大豆异黄酮的细菌代谢因个体而异。由人类肠道细菌产生的主要大豆苷元代谢物是雌马酚和O-去甲基-安哥拉菌素。在人类中，30-50%具有能够产生雌马酚的细菌，并且80-90%具有产生O-去甲基安哥拉菌素的细菌。影响生产雌马酚和O-去甲基安哥林素的能力的因素尚未明确确定;然而，据报道，肠道生理学，宿主遗传学和饮食有助于大豆苷元转化为雌马酚的个体间差异。这些表型对人类健康的影响的特点很差。一些在大豆消费量高的人群中进行的研究报告称，尿液和血清中雌马酚浓度与乳腺癌和前列腺癌风险呈负相关。此外，一些关于大豆补充剂和骨密度的研究表明，大豆制品可能更有效地维持雌马酚生产个体的骨密度。导致这些表型的因素以及这些特定表型与人类健康的关系需要进一步阐明。异黄酮代谢对大豆食品功效的关键程度仍有待确定。美国临床营养杂志2009; 89（增刊）：1664 S-7S。
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-desmethyl-angolensin. 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. Am J Clin Nutr 2009; 89(suppl): 1664S-7S.