DRP007770
Response of gut microbial community to fermented soybean paste (Cheonggukjang)
Soybeans have been consumed in many Asian countries as important protein source. Bioactive compounds from soybean such as isoflavones and soybean peptides have anti-oxidant, anti-hypertensive and anti-carcinogenic activities. It is known that the bioavailability of isoflavone is higher than that of the glycosides when the non-glycosides, and the non-glycosides of the fermented foods are known to increase during the fermentation process. To our knowledge, no study has been conducted on the effects of CKJ on human gut microbiome. In this study, we analyzed gut microbial community using 16S rRNA sequencing and assessed the association between gut mediated isoflavone metabolite and gut microbiota.
Soybeans have been consumed in many Asian countries as important protein source. Bioactive compounds from soybean such as isoflavones and soybean peptides have anti-oxidant, anti-hypertensive and anti-carcinogenic activities. It is known that the bioavailability of isoflavone is higher than that of the glycosides when the non-glycosides, and the non-glycosides of the fermented foods are known to increase during the fermentation process. To our knowledge, no study has been conducted on the effects of CKJ on human gut microbiome. In this study, we analyzed gut microbial community using 16S rRNA sequencing and assessed the association between gut mediated isoflavone metabolite and gut microbiota.