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. 2024 May 29;16(11):1693.
doi: 10.3390/nu16111693.

Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

Hee-Yul Lee  1 , Du-Yong Cho  1 , Jong-Bin Jeong  1 , Ji-Ho Lee  1 , Ga-Young Lee  1 , Mu-Yeun Jang  1 , Jin-Hwan Lee  2 , Kye-Man Cho  1
Affiliations

Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

Hee-Yul Lee et al. Nutrients. .

Abstract

In this study, we prepared fermented products of isoflavone-enriched soybean leaves (IESLs) and analyzed their nutrients, isoflavones, anti-obesity efficacy, and effects on gut microbiota. Fermented IESLs (FIESLs) were found to be rich in nutrients, especially lauric acid, oleic acid, and linoleic acid. In addition, the concentrations of most essential free amino acids were increased compared to those of IESLs. The contents of bioactive compounds, such as total phenolic, total flavonoid, daidzein, and genistein, significantly increased as well. In addition, FIESLs administration in a high-fat diet (HFD) animal model improved the final body weight, epididymal fat, total lipid, triglyceride, total cholesterol, blood glucose, and leptin levels, as well as reverting microbiota dysbiosis. In conclusion, these findings indicate that FIESLs have the potential to inhibit obesity caused by HFDs and serve as a modulator of gut microbiota, offering the prevention of diet-induced gut dysbiosis and metabolite diseases associated with obesity.

Keywords: anti-obesity; free amino acids; gut microbiota; isoflavone-enriched soybean leaves; isoflavones; lactic acid fermentation.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
The chemical structure of six isoflavones and typical HPLC chromatogram of unfermented and fermented isoflavone-enriched soybean leaves. (A) Isoflavone chemical structures in soybean leaves; (B) unfermented isoflavone-enriched soy leaves; (C) fermented isoflavone-enriched soy leaves. 1—Daidzin; 2—Genistin; 3—Malnolyl-β-daidzin; 4—Malnolyl-β-genistin; 5—Daidzein; 6—Genistein.
Figure 2
Figure 2
Digestive enzyme inhibitory activities of unfermented and fermented isoflavone-enriched soybean leaves. (A) α-Glucosidase inhibitory activity (%); (B) pancreatic–lipase inhibitory activity (%). Samples: UFIESLs—unfermented isoflavone-enriched soybean leaves; FIESLs—fermented isoflavone-enriched soybean leaves. Values of different letters are significantly different on the bars (p < 0.05).
Figure 3
Figure 3
Comparison of body weight, epididymal fat, and serum biomarkers by the diet of unfermented and fermented isoflavone-enriched soybean leaves. (A) Final body weight; (B) epididymal fat; (C) total lipid; (D) triglyceride; (E) HDL cholesterol; (F) total cholesterol; (G) glucose; (H) leptin. Samples: ND, normal diet; HFD, high-fat diet; HFD + UFIESL, HFD and unfermented isoflavone-enriched soybean leaves; HFD + FIESL, HFD and fermented isoflavone-enriched soybean leaves. All values are presented as the mean ± SD (n = 6). Values of different letters are significantly different on the bars (p < 0.05).
Figure 4
Figure 4
Correlation with the distribution of gut microbiota by the diet of unfermented and fermented isoflavone-enriched soybean leaves. (A) Ratio of microbiome (Phylum); (B) non-metric multidimensional scaling (NMDS) plot using gut microbiota for bacteria; (C) ratio of microbiome (family); (D) heatmap comparison and hierarchical clustering dendrogram based on the relative abundance of gut microbiota (family). Samples: ND, normal diet; HFD, high-fat diet; HFD + UFIESL, HFD and unfermented isoflavone-enriched soybean leaves; HFD + FIESL, HFD and fermented isoflavone-enriched soybean leaves.
Figure 5
Figure 5
Pearson’s correlation matrix calculated from relative abundance of gut microbiota and selected high-content metabolite compounds. The red and blue colors correspond to negative correlations and the positive correlations, respectively. The size of each circle and color intensity are proportional to the correlation coefficient. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article).
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