Soy and Gut Microbiota: Interaction and Implication for Human Health
Abstract
Soy (Glycine max) is a major commodity in the United States, and soy foods are gaining popularity due to their reported health-promoting effects. In the past two decades, soy and soy bioactive components have been studied for their health-promoting/disease-preventing activities and potential mechanisms of action. Recent studies have identified gut microbiota as an important component in the human body ecosystem and possibly a critical modulator of human health. Soy foods' interaction with the gut microbiota may critically influence many aspects of human development, physiology, immunity, and nutrition at different stages of life. This review summarizes current knowledge on the effects of soy foods and soy components on gut microbiota population and composition. It was found, although results vary in different studies, in general, both animal and human studies have shown that consumption of soy foods can increase the levels of bifidobacteria and lactobacilli and alter the ratio between Firmicutes and Bacteroidetes. These changes in microbiota are consistent with reported reductions in pathogenic bacteria populations in the gut, thereby lowering the risk of diseases and leading to beneficial effects on human health.
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Increased Bifidobacteria and Lactobacilli, which are linked to decreased diet-induced obesity and improved insulin sensitivity, are supported by soy-protein consumption.
“Furthermore, increased Bifidobacteria and Lactobacilli, which are linked to decreased diet-induced obesity and improved insulin sensitivity have been further supported by soy-protein consumption [165,166,167].”
From Impact of Protein Intake in Older Adults with Sarcopenia and Obesity: A Gut Microbiota Perspective (2020) · cites this paper as [167]
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- Authors
- Huang, H., Krishnan, H. B., Pham, Q., Yu, L. L., & Wang, T. T. Y.
- Affiliations
- Agricultural Research Service (US)
- University of Maryland, College Park (US)
- Corresponding author
- Wang, Thomas T. Y.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2016-11-09
- Volume
- 64
- Issue
- 46
- Pages
- 8695-8709
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2541889639
- Cited by
- 138
- References
- 189
- Citations by year
- 2026: 8 · 2025: 19 · 2024: 17 · 2023: 15 · 2022: 19 · 2021: 12 · 2020: 16 · 2019: 15 · 2018: 13 · 2017: 3
- FWCI
- 0.93
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Department of Agriculture (8040-51530-056-00D)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Medicine › Pathology and Forensic Medicine › Phytoestrogen effects and research
- Keywords
- soy products, gut microbiota, soybean, Bifidobacterium, lactobacilli, Firmicutes/Bacteroidetes ratio, health-promoting properties, human health
- MeSH terms
- Gastrointestinal Microbiome, Animals, Bacteria, Humans, Glycine max, Gastrointestinal Tract, Soy Foods
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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