Estrogenic activity of fermented soymilk extracts and soy compounds
Nishi K, Imamura I, Takemoto T, Iga K, Kiyama R · Applied Food Research · 2023 December
DOI 10.1016/j.afres.2023.100341
Objective
To investigate the estrogenic activity of soymilk extracts before and after fermentation using Lactobacillus delbrueckii, comparing the data with major isoflavone constituents through multiple assays, and to explore the associated cell functions, biological processes, and metabolic pathways.
Conclusions
The study demonstrates the estrogenic activity of soymilk extracts and soy compounds, with greater activity observed after fermentation, highlighting complex mechanisms at the transcription level. RNA-sequencing analysis revealed up-regulation of genes related to cell division/cell cycle and DNA replication/DNA repair and down-regulation of genes associated with autophagy, suggesting enhanced cell proliferation. The estrogenic activity of soymilk extracts and soy flavonoids, especially after fermentation, offers potential pharmacological benefits, including bone protection, cancer chemoprevention, neuroprotection, and the treatment of menopausal syndromes.
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