Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology
Authors
Min Kim
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Da-Hye Lee
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Jiyun Ahn
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Young-Jin Jang
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Tae-Youl Ha
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Eunju Do
Clinical Trial Convergence Commercialization Team, Korea Medicine Industry Support Center, Daegu Technopark, Susung-gu, Daegu 42158, Republic of Korea.
Chang Jung
Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
BACKGROUND/OBJECTIVES
In Oriental medicine, certain foods may be beneficial or detrimental based on an individual's constitution; however, the scientific basis for this theory is insufficient. The purpose of this study was to investigate the effect of body constitution, based on the Sasang type of Korean traditional medical classification system, on the bioavailability of soy isoflavones of Cheonggukjang, a quick-fermented soybean paste.
SUBJECTS/METHODS
A pilot study was conducted on 48 healthy Korean men to evaluate the bioavailability of isoflavone after ingestion of food based on constitution types classified by the Sasang typology. The participants were classified into the Taeeumin (TE; n = 15), Soyangin (SY; n = 15), and Soeumin (SE; n = 18) groups. Each participant ingested 50 g of Cheonggukjang per 60 kg body weight. Thereafter, blood was collected, and the soy isoflavone metabolites were analyzed by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry. Ntrikinetic analysis of individual isoflavone-derived metabolites was performed.
RESULTS
Our nutrikinetic analysis identified 21 metabolites derived from isoflavones in the blood samples from 48 healthy Korean men (age range, 21-29 years). Significant differences were observed in the time to maximum concentration (Tmax) and elimination half-life (t1/2) for nine metabolites among the three groups. The Tmax and t1/2 of the nine metabolites were higher in the SE group than in the other groups. Moreover, the absorption rates, as determined by the area under the plasma-level curve (AUC) values of intact isoflavone, were 5.3 and 9.4 times higher in the TE group than in the SY and SE groups, respectively. Additionally, the highest AUC values for phase I and II metabolites were observed in the TE group.
CONCLUSIONS
These findings indicate that isoflavone bioavailability, following Cheonggukjang insgestion, is high in individuals with the TE constitution, and relatively lower in those with the SE and SY constitutions.
Keywords: Nutrikinetics, cheonggukjang, isoflavones, bioavailability, sasang typology
Author Biographies
Da-Hye Lee, Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Department of Food Biotechnology, Korea University of Science and Technology, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Jiyun Ahn, Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Department of Food Biotechnology, Korea University of Science and Technology, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Tae-Youl Ha, Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Department of Food Biotechnology, Korea University of Science and Technology, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Chang Jung, Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.
Department of Food Biotechnology, Korea University of Science and Technology, Wanju-gun, Jeonbuk 55365, Republic of Korea.
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