דו״ח מאומת

Based on their nutrient composition, soybeans and related foods have been considered to be nutritious and healthy for humans. Particularly, the biological activity and subsequent benefits of soy products may be associated with the presence of isoflavone in soybeans. As an alternative treatment for menopause-related symptoms, isoflavone has gained much popularity for postmenopausal women who have concerns related to undergoing hormone replacement therapy. However, current research has still not reached a consensus on the effects of isoflavone on humans. This overview is a summary of the current literature about the processing of soybeans and isoflavone types (daidzein, genistein, and S-equol) and supplements and their extraction and analysis as well as information about the utilization of isoflavones in soybeans. The processes of preparation (cleaning, drying, crushing and dehulling) and extraction of soybeans are implemented to produce refined soy oil, soy lecithin, free fatty acids, glycerol and soybean meal. The remaining components consist of inorganic constituents (minerals) and the minor components of biologically interesting small molecules. Regarding the preventive effects on diseases or cancers, a higher intake of isoflavones is associated with a moderately lower risk of developing coronary heart disease. It may also reduce the risks of breast and colorectal cancer as well as the incidence of breast cancer recurrence. Consumption of isoflavones or soy foods is associated with reduced risks of endometrial and bladder cancer. Regarding the therapeutic effects on menopausal syndrome or other diseases, isoflavones have been found to alleviate vasomotor syndromes even after considering placebo effects, reduce bone loss in the spine and ameliorate hypertension and in vitro glycemic control. They may also alleviate depressive symptoms during pregnancy. On the other hand, isoflavones have not shown definitive effects regarding improving cognition and urogenital symptoms. Because of lacking standardization in the study designs, such as the ingredients and doses of isoflavones and the durations and outcomes of trials, it currently remains difficult to draw overall conclusions for all aspects of isoflavones. These limitations warrant further investigations of isoflavone use for women's health.…

PMID: 33809928

Menopause is characterized by a decline in estrogen levels, leading to symptoms such as vasomotor instability, osteoporosis, and increased cardiovascular and cognitive risk. Hormone replacement therapy (HRT) remains the gold standard for managing menopausal symptoms; however, concerns regarding its long-term safety, including elevated risks of cancer and cardiovascular events, have prompted interest in alternative therapies. Phytoestrogens, particularly the isoflavones daidzein and genistein, are plant-derived compounds structurally similar to 17β-estradiol (E2) and capable of binding estrogen receptors. Found abundantly in soybeans and red clover, these compounds exhibit selective estrogen receptor modulator (SERM)-like activity, favoring ERβ over ERα, which underlies their tissue-specific effects. In vitro, in silico, and in vivo studies demonstrate their ability to modulate estrogenic pathways, inhibit oxidative stress, and influence reproductive and neurological function. Clinical trials show that daidzein and genistein, especially in equol-producing individuals, can reduce vasomotor symptoms such as hot flashes and night sweats. While results across studies vary, consistent findings support their safety and modest efficacy, particularly for women unable or unwilling to use HRT. Pharmacokinetic studies reveal moderate bioavailability and interindividual variability due to gut microbiota metabolism. At dietary levels, these compounds are generally safe, although high-dose supplementation is discouraged in individuals with hormone-sensitive cancers. Emerging evidence suggests lifelong consumption of soy-based foods may reduce cancer risk. In conclusion, daidzein and genistein represent promising, well-tolerated natural alternatives to conventional HRT, offering symptom relief and additional health benefits. Further research is warranted to optimize dosing, improve clinical outcomes, and clarify long-term safety in diverse populations, particularly with genetic variations in isoflavone metabolism.…

PMID: 40725220

Cognitive dysfunction in the elderly is not only a disease but also could be considered a preclinical condition of Alzheimer's disease (AD), one of the most common types of dementia in the elderly. Therefore, treatment such as early detection and management of risk factors that could slow and prevent the onset of dementia is necessary for the elderly. Estrogen reduces the risk of AD in postmenopausal women. It has also been shown to reduce amyloid-β (Aβ) pathology in animal models of AD and suppress Aβ secretion from neuronal tissue<i>.</i> Estrogen receptors are involved in cognitive processes such as learning and memory, the formation of the hippocampus, the amygdala, and the cerebral cortex. Hormone replacement therapy (HRT) could improve cognition and thus delay the development of AD. Giving HRT after 9 years has been shown to increase the risk of breast cancer two-fold and cardiovascular disease. Phytoestrogens are hormones found in plants that can be an alternative to HRT. One of the foods that contains phytoestrogens and is widely consumed in Indonesia is tempeh. Isoflavone is a dominant phytoestrogen, structurally an estrogen-like substance, and functionally similar to 17β-estradiol. In this review article, we will discuss the role of tempeh isoflavones in a mechanism pathway on cognition.…

PMID: 40894003

To update the evidence-based Nonhormonal Management of Menopause-Associated Vasomotor Symptoms: 2015 Position Statement of The North American Menopause Society. An advisory panel of clinicians and research experts in women's health were selected to review and evaluate the literature published since the Nonhormonal Management of Menopause-Associated Vasomotor Symptoms: 2015 Position Statement of The North American Menopause Society. Topics were divided into five sections for ease of review: lifestyle; mind-body techniques; prescription therapies; dietary supplements; and acupuncture, other treatments, and technologies. The panel assessed the most current and available literature to determine whether to recommend or not recommend use based on these levels of evidence: Level I, good and consistent scientific evidence; Level II, limited or inconsistent scientific evidence, and Level III, consensus and expert opinion. Evidence-based review of the literature resulted in several nonhormone options for the treatment of vasomotor symptoms. Recommended: Cognitive-behavioral therapy, clinical hypnosis, selective serotonin reuptake inhibitors/serotonin-norepinephrine reuptake inhibitors, gabapentin, fezolinetant (Level I); oxybutynin (Levels I-II); weight loss, stellate ganglion block (Levels II-III). Not recommended: Paced respiration (Level I); supplements/herbal remedies (Levels I-II); cooling techniques, avoiding triggers, exercise, yoga, mindfulness-based intervention, relaxation, suvorexant, soy foods and soy extracts, soy metabolite equol, cannabinoids, acupuncture, calibration of neural oscillations (Level II); chiropractic interventions, clonidine; (Levels I-III); dietary modification and pregabalin (Level III). Hormone therapy remains the most effective treatment for vasomotor symptoms and should be considered in menopausal women within 10 years of their final menstrual periods. For women who are not good candidates for hormone therapy because of contraindications (eg, estrogen-dependent cancers or cardiovascular disease) or personal preference, it is important for healthcare professionals to be well informed about nonhormone treatment options for reducing vasomotor symptoms that are supported by the evidence.…

PMID: 37252752

Plant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices-kimchi and other fermented vegetables, tempeh/miso/natto, and related legume ferments, kombucha and fermented teas, plant-based kefir, and cereal/pulse sourdoughs. Across these systems, microbial β-glucosidases, esterases, tannases, and phenolic-acid decarboxylases remodel polyphenols toward more bioaccessible aglycones and phenolic acids, while lactic and acetic fermentations generate organic acids, exopolysaccharides, bacterial cellulose, γ-polyglutamic acid, γ-aminobutyric acid, and bioactive peptides. We map these postbiotic signatures onto proximal mechanisms-α-amylase/α-glucosidase inhibition, viscosity-driven slowing of starch digestion, gastric emptying and incretin signaling, intestinal-barrier reinforcement, and microbiota-dependent short-chain-fatty-acid and bile-acid pathways-and their downstream effects on AMPK/Nrf2 signaling and the gut-liver axis. Animal models consistently show improved glucose tolerance, insulin sensitivity, and hepatic steatosis under fermented vs. non-fermented diets. In humans, however, glycemic effects are modest and highly context-dependent: The most robust signal is early postprandial attenuation with γ-PGA-rich natto, strongly acidified or low-glycemic sourdough breads, and selected kombucha formulations, particularly in individuals with impaired glucose regulation. We identify major sources of heterogeneity (starters, process parameters, substrates, background diet) and safety considerations (sodium, ethanol, gastrointestinal symptoms) and propose minimum reporting standards and trial designs integrating metabolomics, microbiome, and host-omics. Overall, plant-based ferments appear best positioned as adjuncts within cardiometabolic dietary patterns and as candidates for "purpose-built" postbiotic products targeting early glycemic excursions and broader metabolic risk.…

PMID: 41599407

Previous studies have reported that the type of protein consumed as preloads significantly affects postprandial glucose and insulin excursions in healthy and type 2 diabetes. But little is known how protein synergistic preloading affects human health. Using two typical Asian protein type (soya tofu and chicken) with carbohydrate (white rice), the aim of this study was to compare the effects of two different protein types presented synergistically as preloads on postprandial glycemia, insulinemia and incretin secretions in healthy adults. Sixteen healthy Chinese male adults participated in a randomized, controlled, crossover meal trial. Subjects consumed, in random order, 4 experimental meals that differed in protein type and proportion. Glucose, insulin, incretins and triglyceride concentrations were measured over 3 h. There were significant protein type preload treatment x time interaction effects on plasma glucose, insulin, glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP) and triglycerides concentrations (P < 0.001). In comparison with rice alone treatment, preloading with Soya, Chicken and Soya/Chicken (50% soya tofu combined with 50% chicken breast) prior to rice consumption all significantly attenuated postprandial glucose response. Soya + Rice treatment induced a significantly lower incremental peak and incremental area under curve (iAUC) (0-60 min) glucose level compared with Chicken + Rice. The postprandial insulin response (incremental peak, iAUC 0-180 min) was significantly lower after Soya + Rice than Chicken + Rice group. Soya/Chicken + Rice treatment did not induce any significant difference in glucose and insulin levels between Soya + Rice or Chicken + Rice group. Notably, Soya/Chicken + Rice as well as Soya + Rice induced a significantly higher GLP1 and GIP responses compared with Rice or Chicken + Rice groups. Soya + Rice and Soya/Chicken + Rice groups stimulated higher triglyceride concentration than the other two groups. Different protein preload with rice can considerably influence its glycemic, insulinemic and incretin responses. Soya or Soya/Chicken protein synergistic preloading induced higher incretins responses to modulate glycemic response in healthy adults.…

PMID: 40237897

Breast cancer represents a significant global health concern and is influenced by a range of environmental factors. Increased fat intake and physical inactivity contribute to elevated body fat levels and are strongly linked to breast cancer incidence. Genistein (GEN), isoflavone in soy-derived foods, demonstrates anti-estrogenic properties and anti-cancer effects by regulating various mechanisms such as apoptosis. Regular physical activity prevents the progression and development of cancer by releasing various myokine signaling molecules from the muscles. This study aimed to explore the potential anti-cancer effects of combining GEN supplementation with regular moderate-intensity exercise on breast cancer. Female BALB/c mice aged 5 weeks were divided into five groups and received GEN, moderate-intensity exercise, or a combination of both throughout the experiment. After 8 weeks of treatment, mammary tumor cells were inoculated into mammary fat pads. Anti-cancer effects of these treatments on apoptosis, macrophage polarization, and adipose tissue wasting mechanisms in breast tumors were analyzed. In addition, U937, a human monocytic leukemia cell line, was treated with phorbol-12-myristate-13-acetate and interleukin (IL)-4 to induce an M2 macrophage phenotype and analyzed markers for M2 polarization. Moderate-intensity exercise alone or in conjunction with GEN proved effective in retarding tumor initiation and growth, leading to reduced tumor volume compared to GEN supplementation alone. The combined regimen enhanced the expression of apoptosis markers and augmented the proportion of M1 macrophages while diminishing M2 macrophages. In vitro, treatment with GEN and myokines suppressed markers of M2 macrophage polarization and expression of the JAK1/STAT6 signaling pathway. Furthermore, the study suggested that the combined intervention of GEN supplementation and moderate-intensity exercise prevented adipose tissue wasting by regulating adipogenesis, lipolysis, and systemic inflammation in subcutaneous fat. The potential anti-cancer effects of GEN supplementation and regular moderate-intensity exercise on breast cancer are mediated through the induction of apoptosis and inhibition of macrophage polarization. They also exert a protective effect on adipose tissue wasting.…

PMID: 40604704

Soy consumption has been associated with many potential health benefits in reducing chronic diseases such as obesity, cardiovascular disease, insulin-resistance/type II diabetes, certain type of cancers, and immune disorders. These physiological functions have been attributed to soy proteins either as intact soy protein or more commonly as functional or bioactive peptides derived from soybean processing. These findings have led to the approval of a health claim in the USA regarding the ability of soy proteins in reducing the risk for coronary heart disease and the acceptance of a health claim in Canada that soy protein can help lower cholesterol levels. Using different approaches, many soy bioactive peptides that have a variety of physiological functions such as hypolipidemic, anti-hypertensive, and anti-cancer properties, and anti-inflammatory, antioxidant, and immunomodulatory effects have been identified. Some soy peptides like lunasin and soymorphins possess more than one of these properties and play a role in the prevention of multiple chronic diseases. Overall, progress has been made in understanding the functional and bioactive components of soy. However, more studies are required to further identify their target organs, and elucidate their biological mechanisms of action in order to be potentially used as functional foods or even therapeutics for the prevention or treatment of chronic diseases.…

PMID: 30200502

Phytic acid or IP6 has been extensively studied in animals and is being promoted as an anti-cancer agent in health food stores. It is naturally found in legumes, wheat bran, and soy foods. It is believed to be the active ingredient that gives these substances their cancer fighting abilities. Proposed mechanisms of action include gene alteration, enhanced immunity, and anti-oxidant properties. A Medline search from 1966 to May 2002 using the keywords phytic acid and cancer, and limiting the search to the subheadings of therapeutic uses, prevention, and adverse effects revealed 28 studies. These studies were included in the review. A great majority of the studies were done in animals and showed that phytic acid had anti-neoplastic properties in breast, colon, liver, leukemia, prostate, sarcomas, and skin cancer. There were no human studies. Side effects included chelation of multivalent cations, and an increase in bladder and renal papillomas. This increase in papilloma formation only occurred with the sodium salt of phytic acid. It did not occur with either the potassium or magnesium salts. There is a large body of animal evidence to show that phytic acid may have a role in both the prevention and treatment of many forms of cancer. There is clearly enough evidence to justify the initiation of Phase I and Phase II clinical trials in humans.…

PMID: 12594974

Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and…

PMID: 31387262

The human gut microbiome, comprised of trillions of microorganisms, plays a pivotal role in both physical and mental health. Recent research underscores the intriguing connection between gut bacteria and mental well-being, leading to the emergence of psychobiotics-microbes with mental health benefits. This review aims to explore fermented vegetables, a traditional dietary staple experiencing renewed interest, as a potential source of psychobiotics. Fermentation alters the microbial composition of vegetables, enriching them with beneficial bacteria such as Lactobacillus and Bifidobacterium. Various fermented vegetables, including kimchi, sauerkraut, and tempeh, host distinct bacterial communities. The review investigates how these psychobiotics may impact mental health through the gut-brain axis, a communication network between the gut and the central nervous system. Possible mechanisms encompass neurotransmitter modulation (e.g., serotonin, GABA), inflammation reduction and immunity modulation, and stress response enhancement through the hypothalamic-pituitary adrenal (HPA) axis. Clinical studies exploring the influence of fermented vegetables on mental health outcomes, including anxiety, depression, and cognitive function, are critically evaluated. The review assesses the efficacy of different fermented vegetables and probiotic strains while recognizing limitations in existing research and the necessity for further investigation.…

PMID: 40402417

Microbial biofortification via probiotic fermentation is a unique solution to reducing micronutrient deficiencies worldwide and it is a sustainable approach to prevention and German fermentation is widely applicable for plant-based diets as these micronutrients, such as B12 and K, are hardly present. Fermentative microbes such as Lactobacillus, Bifidobacterium, Propionibacterium synthesis of the vitamins like folate, riboflavin, vitamin K. They also facilitate the accessibility of minerals and increase the quality of proteins in many foods. This process not only enhances vitamins and minerals as a result of antinutrient such as phytate breakdown, but also bioactive peptides and short-chain fatty acids are produced. These are beneficial compounds for gut health and are helpful to the health of the immune system. Studies in labs, animals, and humans indicate that consumption of biofortified fermented foods increases micronutrient levels, promotes gut microbial balance, and increases immunity. In order to exploit this approach to its fullest potential, there are hurdles to overcome, ensuring that the strain remains viable, enhancing product taste, and overcoming regulatory hurdles. Future advances will require engineering strains of probiotics to produce even greater amounts of vitamins and implementing personalized microbiome information, as well as their public health interventions, in resource-limited situations.…

PMID: 41769659

This study investigated how ultrasound pretreatment and controlled fermentation temperature influence phytonutrient release, antioxidant capacity, and mineral bioaccessibility in tempeh under simulated gastrointestinal conditions. Soybeans underwent ultrasound pretreatment soaking and cooking, followed by fermentation with Rhizopus oligosporus for 48 h at 30 °C or 36 °C. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (FRAP and CUPRAC), and mineral bioaccessibility (calcium, magnesium, and iron) were measured in both undigested and in vitro digested samples. Correlation analyses were conducted to explore functional interactions between phytonutrients, antioxidant potential, and mineral release. Compared with unfermented soybeans, tempeh fermented at 36 °C showed significantly higher TPC, TFC, FRAP, CUPRAC, and calcium concentrations, while magnesium and iron levels remained unchanged. Ultrasound pretreatment soaking and cooking with fermentation at 36 °C promoted TPC and TFC accumulation before digestion and yielded the highest TFC, FRAP, and calcium levels after simulated digestion. Bioaccessibility analysis revealed that TFC, calcium, and iron were significantly higher in ultrasound pretreatment soaking and cooking fermented at 36 °C. A strong positive correlation was observed between flavonoid levels and calcium release (r = 0.929, p < 0.001). The combination of ultrasound pretreatment and elevated fermentation temperature enhance the release and bioaccessibility of flavonoids, calcium, and iron in tempeh. The strong correlation between flavonoid content and calcium release underscores their interrelated roles. These findings highlight ultrasound pretreatment combined with controlled fermentation temperature as a practical food processing strategy to improve the nutritional profile, bioaccessibility, and functional quality of plant‑based fermented foods under simulated gastrointestinal conditions.…

PMID: 41496403

Microbial biofortification via probiotic fermentation is a unique solution to reducing micronutrient deficiencies worldwide and it is a sustainable approach to prevention and German fermentation is widely applicable for plant-based diets as these micronutrients, such as B12 and K, are hardly present. Fermentative microbes such as Lactobacillus, Bifidobacterium, Propionibacterium synthesis of the vitamins like folate, riboflavin, vitamin K. They also facilitate the accessibility of minerals and increase the quality of proteins in many foods. This process not only enhances vitamins and minerals as a result of antinutrient such as phytate breakdown, but also bioactive peptides and short-chain fatty acids are produced. These are beneficial compounds for gut health and are helpful to the health of the immune system. Studies in labs, animals, and humans indicate that consumption of biofortified fermented foods increases micronutrient levels, promotes gut microbial balance, and increases immunity. In order to exploit this approach to its fullest potential, there are hurdles to overcome, ensuring that the strain remains viable, enhancing product taste, and overcoming regulatory hurdles. Future advances will require engineering strains of probiotics to produce even greater amounts of vitamins and implementing personalized microbiome information, as well as their public health interventions, in resource-limited situations.…

PMID: 41769659