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Increased probiotic yogurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet

Journal Article


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Abstract


  • Objective: Probiotics and prebiotics that affect gut microflora balance and its associated enzyme

    activity may contribute to interindividual variation in isoflavone absorption after soy intake, possibly

    enhancing isoflavone bioavailability. This study examined the effects of the consumption of

    bioactive yogurt (a probiotic) or resistant starch (a known prebiotic) in combination with high soy

    intake on soy isoflavone bioavailability.

    Methods: Using a crossover design, chronic soy consumption was compared with soy plus

    probiotic yogurt or resistant starch in older male and postmenopausal females (n 31). Isoflavone

    bioavailability was assessed at the beginning and end of each 5-wk dietary period by sampling

    plasma and urine after a standardized soy meal.

    Results: Chronic soy intake did not significantly affect plasma or urinary isoflavones after the soy

    meal and there were no significant effects of probiotic or resistant starch treatment. However, there

    were trends for increased circulating plasma daidzein and genistein after the probiotic treatment and

    for increased plasma daidzein and genistein 24 h after soy intake with resistant starch treatment.

    Neither treatment induced or increased equol production, although there was a trend for increased

    plasma equol in equol-positive subjects (n 12) after probiotic treatment.

    Conclusion: The weak or absence of effects of probiotic yogurt or resistant starch supplement to

    a chronic soy diet suggests that gut microflora were not modified in a manner that significantly

    affected isoflavone bioavailability or metabolism.

Publication Date


  • 2007

Citation


  • Larkin, T., Price, W. E. & Astheimer, L. B. (2007). Increased probiotic yogurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet. Nutrition, 23 (10), 709-718.

Scopus Eid


  • 2-s2.0-34548654735

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1151&context=scipapers

Ro Metadata Url


  • http://ro.uow.edu.au/scipapers/133

Number Of Pages


  • 9

Start Page


  • 709

End Page


  • 718

Volume


  • 23

Issue


  • 10

Abstract


  • Objective: Probiotics and prebiotics that affect gut microflora balance and its associated enzyme

    activity may contribute to interindividual variation in isoflavone absorption after soy intake, possibly

    enhancing isoflavone bioavailability. This study examined the effects of the consumption of

    bioactive yogurt (a probiotic) or resistant starch (a known prebiotic) in combination with high soy

    intake on soy isoflavone bioavailability.

    Methods: Using a crossover design, chronic soy consumption was compared with soy plus

    probiotic yogurt or resistant starch in older male and postmenopausal females (n 31). Isoflavone

    bioavailability was assessed at the beginning and end of each 5-wk dietary period by sampling

    plasma and urine after a standardized soy meal.

    Results: Chronic soy intake did not significantly affect plasma or urinary isoflavones after the soy

    meal and there were no significant effects of probiotic or resistant starch treatment. However, there

    were trends for increased circulating plasma daidzein and genistein after the probiotic treatment and

    for increased plasma daidzein and genistein 24 h after soy intake with resistant starch treatment.

    Neither treatment induced or increased equol production, although there was a trend for increased

    plasma equol in equol-positive subjects (n 12) after probiotic treatment.

    Conclusion: The weak or absence of effects of probiotic yogurt or resistant starch supplement to

    a chronic soy diet suggests that gut microflora were not modified in a manner that significantly

    affected isoflavone bioavailability or metabolism.

Publication Date


  • 2007

Citation


  • Larkin, T., Price, W. E. & Astheimer, L. B. (2007). Increased probiotic yogurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet. Nutrition, 23 (10), 709-718.

Scopus Eid


  • 2-s2.0-34548654735

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1151&context=scipapers

Ro Metadata Url


  • http://ro.uow.edu.au/scipapers/133

Number Of Pages


  • 9

Start Page


  • 709

End Page


  • 718

Volume


  • 23

Issue


  • 10