title: Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota.
abstract: Soybeans are part of the traditional food consumed in Asia countries. In this study, we investigated inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre (Soyafibe) on putrefactive compounds from soy protein by gut microbiota in rats. Caecal microbial fermentation products and microbiota in rats fed 20% soy protein (SP-1) and whole soybean flour (SFL: protein content was 20%) diets were determined. The caecal environment in rats fed 20% soy protein without dietary fibre (SP-2) or with 2% Soyafibe (SFB) was also determined. Compared to SP-1 and SP-2 group, low indole content with high lactic acid was shown in SFL and SFB group, respectively. Using the 16S rRNA genes polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing. Prevotella, Gram-negative anaerobic rods, were detected as dominant in both SFL and SFB groups. Our findings indicated that fermentable polysaccharides in soybeans have inhibitory effects on the formation of putrefactive compounds generated from soy protein by the microbiota.
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors.forename: Toru
authors.initials: T
authors.lastname: Nakata
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors.forename: Daisuke
authors.initials: D
authors.lastname: Kyoui
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors.forename: Hajime
authors.initials: H
authors.lastname: Takahashi
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
authors.forename: Bon
authors.initials: B
authors.lastname: Kimura
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan. Electronic address: kuda@kaiyodai.ac.jp.
authors.forename: Takashi
authors.initials: T
authors.lastname: Kuda
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism; D044822:Biodiversity; D001835:Body Weight / Q000187:drug effects; D002432:Cecum / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism* / Q000382:microbiology; D004043:Dietary Fiber; D004044:Dietary Proteins / Q000494:pharmacology; D005243:Feces / Q000737:chemistry; D005433:Flour / Q000032:analysis; D000069196:Gastrointestinal Microbiome / Q000187:drug effects*; D006863:Hydrogen-Ion Concentration; D008297:Male; D009844:Oligosaccharides / Q000494:pharmacology*; D009929:Organ Size / Q000187:drug effects; D051381:Rats; D017208:Rats, Wistar; D012995:Solubility; D030262:Soybean Proteins / Q000494:pharmacology*; D013025:Glycine max / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D009844:Oligosaccharides; D030262:Soybean Proteins; D014867:Water
keywords: Gut microbiota; Soy oligosaccharides; Soybean fibre