Cited by 138Gut microbiota and healthProbiotics and Fermented FoodsPhytoestrogen effects and research

Soy and Gut Microbiota: Interaction and Implication for Human Health

Huang, Haiqiu, Krishnan, Hari B., Pham, Quynhchi, Yu, Liangli Lucy, Wang, Thomas T. Y.·2016·Journal of Agricultural and Food Chemistry

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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Crossref · 10.1021/acs.jafc.6b03725

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189 of 189 references verified0 citation errors · 0 not checkable

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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].”

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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
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

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