Bioavailability of isoflavone metabolites after Korean fermented soybean paste (Doenjang) ingestion in estrogen deficiency-induced rats

The aim of this study is to determine if the bioavailability of isoflavones can be improved by the ingestion of long-term fermented foods such as DJ. In the present study, we identified the isoflavone-derived metabolites in the serum after oral administration of DJ and analyzed the nutrikinetic profiles of isoflavone metabolites in estrogen-deficient animal. Growing evidence suggests that gut microbes influence host fermentation, reduction of nitrates and sulphates, esterification, aromatic fission, and hydrolysis and deconjugation. A number of host metabolic pathways are controlled by gut microbes, many of which are involved in carbohydrate or amino acid metabolism or xenobiotic biodegradation. We examined the relation of gut microbiota and isoflavone metabolites in OVX animal model.