de Pascual-Teresa Sonia, Hallund Jesper, Talbot Duncan, Schroot Joyce, Williams Christine M, Bugel Susanne, Cassidy Aedin
Department of Plant Food Sciences and Technology, CSIC, Instituto del Frio, José Anotonio Novais 10, Ciudad Universitaria, Madrid, Spain.
J Nutr Biochem. 2006 Apr;17(4):257-64. doi: 10.1016/j.jnutbio.2005.04.008.
If soy isoflavones are to be effective in preventing or treating a range of diseases, they must be bioavailable, and thus understanding factors which may alter their bioavailability needs to be elucidated. However, to date there is little information on whether the pharmacokinetic profile following ingestion of a defined dose is influenced by the food matrix in which the isoflavone is given or by the processing method used. Three different foods (cookies, chocolate bars and juice) were prepared, and their isoflavone contents were determined. We compared the urinary and serum concentrations of daidzein, genistein and equol following the consumption of three different foods, each of which contained 50 mg of isoflavones. After the technological processing of the different test foods, differences in aglycone levels were observed. The plasma levels of the isoflavone precursor daidzein were not altered by food matrix. Urinary daidzein recovery was similar for all three foods ingested with total urinary output of 33-34% of ingested dose. Peak genistein concentrations were attained in serum earlier following consumption of a liquid matrix rather than a solid matrix, although there was a lower total urinary recovery of genistein following ingestion of juice than that of the two other foods.
如果大豆异黄酮要有效预防或治疗一系列疾病，它们必须具有生物利用度，因此需要阐明可能改变其生物利用度的因素。然而，迄今为止，关于摄入特定剂量后的药代动力学特征是否受异黄酮所存在的食物基质或所采用的加工方法影响，几乎没有相关信息。制备了三种不同的食物（曲奇饼干、巧克力棒和果汁），并测定了它们的异黄酮含量。我们比较了食用三种不同食物（每种食物含有50毫克异黄酮）后，尿和血清中大豆苷元、染料木黄酮和雌马酚的浓度。对不同测试食物进行工艺加工后，观察到苷元水平存在差异。异黄酮前体大豆苷元的血浆水平不受食物基质的影响。三种食物摄入后尿中大豆苷元的回收率相似，尿中总排出量为摄入剂量的33% - 34%。食用液体基质食物后，血清中染料木黄酮的峰值浓度比食用固体基质食物时更早达到，尽管摄入果汁后尿中染料木黄酮的总回收率低于其他两种食物。
