Human Health, Health and Biosecurity, CSIRO, Adelaide, SA 5000, Australia.
Nutrients. 2023 Apr 19;15(8):1959. doi: 10.3390/nu15081959.
Soybean is the most economically important legume globally, providing a major source of plant protein for millions of people; it offers a high-quality, cost-competitive and versatile base-protein ingredient for plant-based meat alternatives. The health benefits of soybean and its constituents have largely been attributed to the actions of phytoestrogens, which are present at high levels. Additionally, consumption of soy-based foods may also modulate gastrointestinal (GI) health, in particular colorectal cancer risk, via effects on the composition and metabolic activity of the GI microbiome. The aim of this narrative review was to critically evaluate the emerging evidence from clinical trials, observational studies and animal trials relating to the effects of consuming soybeans, soy-based products and the key constituents of soybeans (isoflavones, soy proteins and oligosaccharides) on measures of GI health. Our review suggests that there are consistent favourable changes in measures of GI health for some soy foods, such as fermented rather than unfermented soy milk, and for those individuals with a microbiome that can metabolise equol. However, as consumption of foods containing soy protein isolates and textured soy proteins increases, further clinical evidence is needed to understand whether these foods elicit similar or additional functional effects on GI health.
大豆是全球最重要的豆类作物，为数百万计的人提供了植物蛋白的主要来源；它是一种高质量、具有成本竞争力和多功能的植物性肉类替代品的基础蛋白质成分。大豆及其成分的健康益处主要归因于植物雌激素的作用，植物雌激素的含量很高。此外，食用大豆食品也可能通过影响胃肠道 (GI) 微生物组的组成和代谢活性来调节 GI 健康，特别是结直肠癌的风险。本综述的目的是批判性地评估来自临床试验、观察性研究和动物试验的新证据，这些证据涉及食用大豆、大豆制品以及大豆的关键成分（异黄酮、大豆蛋白和低聚糖）对胃肠道健康指标的影响。我们的综述表明，一些大豆食品，如发酵而不是未发酵的豆浆，以及那些能够代谢黄豆苷元的个体，对胃肠道健康指标有一致的有利变化。然而，随着含有大豆分离蛋白和组织化大豆蛋白的食品消费的增加，需要更多的临床证据来了解这些食品是否对胃肠道健康产生类似或额外的功能影响。
