What are the gastrointestinal benefits of consuming soybean?

In a recent review published in the journal nutrients,researcher Australian CSIRO We reviewed the existing literature on the nutritional effects of soy intake on gut microbiota.

Soybeans are an economically essential legume worldwide and are rich in vegetable protein, including several components that make them suitable meat substitutes. Soy protein may modulate gut health and significantly reduce the risk of colorectal cancer (CRC) by affecting gut microbial composition and activity.

Soy and Gastrointestinal Health: A ReviewImage Credit: nnattalli/Shutterstock

About reviews

In the current review, researchers presented gastrointestinal (GI) benefits of soy consumption.

Literature search and soy content

The PubMed database was searched in June 2021 to identify human and animal observational studies, meta-analyses, clinical trials, and reviews of the effects of soy intake on gut health. Initially, 1,024 records were identified, followed by 20 records containing meta-analyses and reviews, and 33 records containing other types of study designs, underwent full-text screening and considered for final analysis. I was. The majority of the records included focused on the benefits of soy milk consumption for gastrointestinal health.

No other plant protein other than soy protein contains all nine essential amino acid substances in sufficient quantities to meet human physiological needs. Additionally, soy protein contains nearly twice the amount of protein as commonly consumed legumes and legumes, and contains more polyunsaturated fatty acids such as omega-6 fatty acids, linoleic acid, and alpha-linolenic acid than other legumes. Contains

Also, soy contains the same amount of leucine as eggs and fish. With regards to gastrointestinal health, major nutritional components of soy include phytoestrogens, isoflavones, oligosaccharides (such as stachyose and raffinose), and soy protein. soy phytochemicals have anticarcinogenic properties. Genistein, an isoflavone found in soybeans, can induce apoptosis and cell differentiation, inhibit angiogenesis and cell proliferation, and thus can be used in tumor management.

Soybeans contain dietary fiber, mainly oligosaccharides, as well as non-starch polysaccharides such as cellulose, pectin, hemicellulose, xyloglucan, and pectic polysaccharides that promote intestinal fermentation. Soybeans are also a good source of micronutrients such as zinc, iron, and calcium, although they are usually available in limited amounts in plant-based foods. Suitable as a substitute for products.

Effect of Soy Consumption on Gut Health

Various nutritional components of soy milk, soy and textured soy protein are not digested in the upper gastrointestinal tract and become substrates for colonic microorganisms. Studies have reported an inverse or no relationship between soy (especially isoflavones) intake and the risk of CRC. It shows more consistent changes in the fecal microbiome among individuals, possibly due to the effects of probiotics.

Oligosaccharides in soy products provide energy to colonic cells, regulate regulatory T lymphocyte numbers, and have protective physiological effects on various organs in the human body. SCFA) content. However, high levels of soy protein intake (greater than 25.0% by weight) can induce genotoxic and cytotoxic damage to the gut, which can be reduced by adding fermentable fiber to soy-based diets. I can.

Fermented soy products such as tofu contain microorganisms such as: Streptococcus, bifidobacteriaand EnterococcusIngesting soybeans, especially fermented soymilk, lactic acid bacteria, Fusobacterium prausnitzii, Coprococcus, Faecalibacterium, Rosebria, Parabacteroides, and Faecalibacterium prausnitzii.

Conversely, soy intake Bacteroideae, Porphyromonas family, luminococcusand LachnospiraceaeHowever, some studies have also reported reduced abundance of lactobacillus, followed by soy intake. Replacing casein with soy-containing milk improves microbial imbalance. can do. Firmicutes To bacteroides Fecal microbiota ratio.

By restoring the intestinal microbial balance, soy can ameliorate several measures of inflammation and intestinal cell damage. Additionally, soy protein increases the ratio of secondary to primary bile acids. , can modulate bile acid metabolism in the gut by expanding the taxa that may be involved in bile acid conversion.

A study based on a mouse model reported that the combination of raffinose and soy protein significantly increased cecal immunoglobulin A (IgA) antibody titers. This effect was not observed in the raffinose and casein groups. This increase in her IgA titer is considered a favorable response to prevent pathogenic microbes from entering the colon.

Conclusion

Overall, the results of the review indicate that soy foods can improve gastrointestinal health by increasing the abundance of beneficial microorganisms, decreasing the abundance of pathogenic microorganisms, and reducing cellular damage associated with intestinal inflammation. Gastrointestinal protective effects against cancer and bowel disease are noted with the use of fermented (rather than unfermented) soymilk and among individuals with potential equol metabolism.

However, existing data emphasizes the use of soymilk, which has a lower protein content. Therefore, further research, including large randomized controlled trials (RCTs), is needed to guide dietary decision-making and policy development in other soy-based studies, including those with high amounts of textured soy protein. The benefits of consuming this product should be evaluated.