Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglycones enhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-blind, placebo-controlled, single-dose, crossover trial

Takayuki NAGINO; Mitsuyoshi KANO; Norie MASUOKA; Chiaki KAGA; Michitoshi ANBE; Kouji MIYAZAKI; Keiko KAMACHI; Mariko ISOZAKI; Chigusa SUZUKI; Chikako KASUGA; Akira TANAKA

doi:10.12938/bmfh.2015-011

Full Paper

Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglycones enhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-blind, placebo-controlled, single-dose, crossover trial

Takayuki NAGINO, Mitsuyoshi KANO, Norie MASUOKA, Chiaki KAGA, Michitoshi ANBE, Kouji MIYAZAKI, Keiko KAMACHI, Mariko ISOZAKI, Chigusa SUZUKI, Chikako KASUGA, Akira TANAKA

Author information

Takayuki NAGINO
Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo 186-8650, Japan
Mitsuyoshi KANO
Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo 186-8650, Japan
Norie MASUOKA
Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo 186-8650, Japan
Chiaki KAGA
Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo 186-8650, Japan
Michitoshi ANBE
Yakult Honsha Co., Ltd., 1-1-19 Higashi-shinbashi, Minato-ku, Tokyo 105-8660, Japan
Kouji MIYAZAKI
Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo 186-8650, Japan
Keiko KAMACHI
Nutrition Clinic of Kagawa Nutrition University, 3-24-3 Komagome, Toshima-ku, Tokyo 170-8481, Japan
Mariko ISOZAKI
Nutrition Clinic of Kagawa Nutrition University, 3-24-3 Komagome, Toshima-ku, Tokyo 170-8481, Japan
Chigusa SUZUKI
Nutrition Clinic of Kagawa Nutrition University, 3-24-3 Komagome, Toshima-ku, Tokyo 170-8481, Japan
Chikako KASUGA
Nutrition Clinic of Kagawa Nutrition University, 3-24-3 Komagome, Toshima-ku, Tokyo 170-8481, Japan
Akira TANAKA
Nutrition Clinic of Kagawa Nutrition University, 3-24-3 Komagome, Toshima-ku, Tokyo 170-8481, Japan

Keywords: isoflavone aglycone, bioavailability, pharmacokinetics, area under the curve, fermented soymilk, premenopausal women

JOURNAL FREE ACCESS

2016 Volume 35 Issue 1 Pages 9-17

DOI https://doi.org/10.12938/bmfh.2015-011

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Abstract

This study aimed to investigate the bioavailability of serum isoflavones after the intake of soymilk fermented by Lactobacillus casei strain Shirota containing 32.5% isoflavone aglycones (FSM) or placebo soymilk containing no isoflavone aglycones (SM). In a double-blind, placebo-controlled, single-dose, crossover trial, 7 healthy premenopausal Japanese women (mean age: 35.3 ± 11.0) consumed FSM or SM on day 1 and crossed over to the other soymilk after a 6-day washout period. Serum isoflavones in blood samples collected at 0, 1, 2, 3, 4, and 5 hr after intake were analyzed by liquid chromatography coupled with tandem mass spectrometry. The area under the curve (AUC) values for the serum concentrations of genistein and total isoflavones were significantly higher, by about 1.4-fold, up to 5 hr after FSM intake compared with SM intake (each p<0.05), and that of daidzein tended to be higher after FSM intake. In addition, AUC analysis of total isoflavones for individual subjects revealed that 5 out of 7 subjects had higher AUC values after FSM intake compared with SM intake and that the 2 remaining subjects had similar AUC values. These 2 subjects had higher AUC values after SM intake (mean, 2,502 ± 348) than those of the other subjects (mean, 1,158 ± 269). These results indicate that the bioavailability of isoflavones, especially genistein, is enhanced after the intake of FSM containing 32.5% isoflavone aglycones compared with intake of SM containing no isoflavone aglycones and that the enhancement is observed in healthy premenopausal Japanese women whose isoflavone absorption capacity is low after SM intake.

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