FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (9): 283-289.doi: 10.7506/spkx1002-6630-20180119-261

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Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota

LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li*   

  1. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Online:2019-05-15 Published:2019-05-28

Abstract: Dietary intake of soy isoflavones has been demonstrated to be closely related to human health. The interaction of soy isoflavone glycosides with gut microflora can result in microbial transformation for significantly increased biological activity and bioavailability facilitating soy isoflavones to fully exert their physiological activity. Besides, soy isoflavones affect the microbial enzyme activities and change the microbial metabolic capacity in the colon by regulating the intestinal flora structure. This article reviews the interactions between soy isoflavones and gut microbes, with focus on the biotransformation of soy isoflavones by gut microbes and the regulation of gut microflora and its enzyme activities by soy isoflavones. The health effects of soy isoflavones and their intestinal metabolites are also addressed. This review aims to provide a theoretical basis for the study on the interactions between dietary components and intestinal flora in the field of human health promotion.

Key words: soy isoflavones, gut microbiota, metabolism, interaction

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