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Escherichia coli biotransformation of daidzein fermentation products from soy‐based foods—relevance to food oestrogenicity‐based functionality
Author(s) -
Ye Hui,
Dudley Samantha Z.,
Shaw Ian C.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13410
Subject(s) - daidzein , isoflavones , biotransformation , food science , microbiome , soy isoflavones , fermentation , genistein , gut microbiome , equol , escherichia coli , microbiology and biotechnology , chemistry , biology , biochemistry , endocrinology , bioinformatics , enzyme , gene
Summary Oestrogenic isoflavones (e.g. daidzein) present in soy‐based foods are likely to be important in food functionality. Biotransformation of daidzein during fermentation‐based soy‐containing food manufacture forms three trihydroxy metabolites, 6‐ ortho ‐hydroxydaidzein (6‐OHD), 8‐ ortho ‐hydroxydaidzein (8‐OHD) and 3′‐ ortho‐ hydroxydaidzein (3′‐OHD) which alters the oestrogenicity of the final food product. We report that Escherichia coli (a key component of the gut microbiome) metabolism converts 8‐OHD to 6‐OHD with a likely concomitant increase in oestrogenicity. This means that the functionality of 8‐OHD‐containing soy‐based foods is altered by gut microbiome metabolism. This change in oestrogenicity‐based food functionality might have benefits for postmenopausal women, while being a feminising health risk for males and could add to the risk of oestrogen‐mediated precocious puberty in girls.