Soy Isoflavones in Nutritionally Relevant Amounts Have Varied Nutrigenomic Effects on Adipose Tissue

Molecules

Elena Giordano²  Alberto Dávalos²  Maria Carmen Crespo²  Joao Tomé-Carneiro²  Diego Gómez-Coronado¹  Francesco Visioli² 

[1]Servicio de Bioquímica-Investigación, Hospital Universitario Ramón y Cajal, Instituto Ramón y Cajal de Investigación Sanitaria (IRYCIS), Madrid 28034, Spain

[2] E-Mail:

[3]Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)—Food, CEI UAM+CSIC, Carretera de Cantoblanco 8, Madrid 28049, Spain

[4] E-Mails:

关键词: soy;    isoflavones;    leptin;    genistein;    daidzein;   

DOI  :  10.3390/molecules20022310

来源: mdpi

【 摘 要 】

Soy consumption has been suggested to afford protection from cardiovascular disease (CVD). Indeed, accumulated albeit controversial evidence suggests that daily consumption of ≥25 g of soy protein with its associated phytochemicals intact can improve lipid profiles in hypercholesterolemic humans. However, the belief that soy foods and supplements positively impact human health has become increasingly controversial among the general public because of the reported estrogenic activities of soy isoflavones. In this study, we investigated the nutrigenomic actions of soy isoflavones (in nutritionally-relevant amounts) with a specific focus on the adipose tissue, due to its pivotal role in cardiometabolism. Young C57BL/6 mice were maintained for eight weeks under two different diet regimes: (1) purified control diet; or (2) purified control diet supplemented with 0.45 g% soybean dry purified extract (a genistein/daidzein mix). Soy isoflavones increased plasma total cholesterol concentrations and decreased triglyceride ones. Circulating leptin levels was also increased by soy consumption. Differentially expressed genes in adipose tissue were classified according to their role(s) in cellular or metabolic pathways. Our data show that soy isoflavones, administered in nutritionally-relevant amounts, have diverse nutrigenomic effects on adipose tissue. Taking into account the moderate average exposure to such molecules, their impact on cardiovascular health needs to be further investigated to resolve the issue of whether soy consumption does indeed increase or decrease cardiovascular risk.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.