Urinary isoflavone excretion in Korean adults: comparisons of fermented soybean paste and unfermented soy flour |
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| Authors: | Eunmi Koh Alyson E Mitchell |
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| Affiliation: | 1. Department of Food Science and Technology, One Shields Avenue, University of California at Davis, Davis, CA 95616, USA;2. Department of Food Science and Technology, One Shields Avenue, University of California at Davis, Davis, CA 95616, USADepartment of Food Science and Technology, One Shields Avenue, University of California at Davis, Davis, CA 95616, USA |
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| Abstract: | BACKGROUND: This study compared the 24 h urinary excretion of isoflavone algycones after the consumption of fermented soybean paste or unfermented soy flour in a population of healthy Koreans (four males and five females). An equivalent amount (20 mg) of total isoflavone was consumed as either 52 g of soybean paste or 12.2 g of soy flour in a randomised, crossover trial consisting of two single‐time‐point feedings and having 3 day run‐in and washout periods between feedings. RESULTS: Analysis of starting materials indicated that daidzein (1.4%) and genistein (1.4%) constituted a smaller proportion of the total isoflavones in soy flour as compared with soybean paste (55.3% daidzein and 45.7% genistein). Free and glycosidic forms of isoflavones differed significantly between the two soy products. Levels of β‐glycosides as well as total glycosides (β‐glycosides, malonyl and acetyl forms) were two‐fold higher in soy flour as compared with soybean paste. Malonyl forms predominated in soy flour. CONCLUSIONS: The consumption of soybean paste resulted in significantly higher urinary excretion of both daidzein and genistein as compared with soy flour (P < 0.05 and P < 0.01 respectively). Copyright © 2007 Society of Chemical Industry |
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| Keywords: | daidzein genistein urinary isoflavone excretion Koreans fermented soybean paste unfermented soy flour |
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