Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk
Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk
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DOI：
10.1093/jn/137.10.2270
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发表时间：
2007-10-01
影响因子：
4.2
通讯作者：
Morelli, Antonio
中科院分区：
文献类型：
--
作者：
Clerici, Carlo;Setchell, Kenneth D. R.;Morelli, Antonio
大多数关于大豆和胆固醇的研究都测试了由主要含有异黄酮苷的纯化大豆蛋白制成的食品。发酵大豆食品主要含有异黄酮苷元，在亚洲大豆蛋白来源中占很高比例，那里的大豆摄入量与血清胆固醇之间存在相反的关系。这项研究的目的是比较一种新型的大豆胚芽意大利面，由于制造过程中自然富含异黄酮苷元，与传统的意大利面对血脂和其他心血管风险标记物的影响。在这项随机、对照、平行的研究设计中，62名成年高胆固醇血症患者每天食用一份80-g意大利面的Step II饮食，我们测量了基线、4周和8周后的血脂、超敏C反应蛋白(HsCRP)、尿异前列腺素以及肱动脉血流介导的血管扩张。这种意大利面含有33毫克的异黄酮类和可以忽略不计的大豆蛋白，导致血清异黄酮值为222+/-21nmol/L；69%的受试者是马儿制造者。大豆胚芽面比常规面多降低血清总胆固醇和低密度脂蛋白0.47+/-0.13mmo1/L(P=0.001)和0.36+/-0.10mmo1/L(P=0.002)，较基础值分别降低7.3%(P=0.001)和8.6%(P=0.002)。动脉僵硬(P=0.003.0 1)和超敏C反应蛋白(P=0.0 3)降低，上述危险标记物的改善在马匹生产者中最大。当患者改用传统面食时，所有指标都恢复到基线水平。总而言之，天然富含异黄酮苷元和缺乏大豆蛋白的意大利面，除了第二步饮食外，还有显著的降胆固醇作用，并改善了其他心血管风险指标。
Most studies of soy and cholesterol have tested foods made from purified soy proteins containing mainly isoflavone glycosides. Fermented soy foods have mainly isoflavone aglycons and account for a high proportion of the soy protein source in Asia, where there is an inverse relationship between soy intake and serum cholesterol. The aim of this study was to compare a novel soy germ pasta, naturally enriched in isoflavone aglycons as a result of the manufacturing process, with conventional pasta for effects on serum lipids and other cardiovascular risk markers. In this randomized, controlled, parallel study design of 62 adults with hypercholesterolemia who consumed a Step II diet that included one 80-g serving/d of pasta, we measured serum lipids, high sensitivity C-reactive protein (hsCRP), urinary isoprostanes, and brachial artery flow-mediated vasodilatation at baseline and after 4 and 8 wk. The pasta delivered 33 mg of isoflavones and negligible soy protein and led to a serum isoflavone concentration of 222 +/- 21 nmol/L; 69% of subjects were equol producers. Soy germ pasta reduced serum total and LDL cholesterol by 0.47 +/- 0.13 mmol/L (P = 0.001) and 0.36 +/- 0.10 mmol/L (P = 0.002) more than conventional pasta, representing reductions from baseline of 7.3% (P = 0.001) and 8.6% (P = 0.002), respectively. Arterial stiffness (P = 0.003) and hsCRP (P = 0.03) decreased and improvements in all the above risk markers were greatest in equol producers. All measures returned to baseline when patients were switched to conventional pasta. In conclusion, pasta naturally enriched with isoflavone aglycons and lacking soy protein had a significant hypocholesolemic effect beyond a Step II diet and improved other cardiovascular risk markers.