Soy protein isolate does not affect ellagitannin bioavailability and urolithin formation when mixed with pomegranate juice in humans

作者：Yang Jieping; Lee Rupo; Henning Susanne M; Thames Gail; Hsu Mark; ManLam Hei; Heber David; Li Zhaoping^*

来源：Food Chemistry, 2016, 194: 1300-1303.

DOI：10.1016/j.foodchem.2015.08.099

• Polyphenols
• Food matrix
• Soy protein
• Ellagic acid
• Bioavailability
• Urolithins

We investigated the effect of mixing soy protein isolate and pomegranate juice (PJ) on the bioavailability and metabolism of ellagitannins (ETs) in healthy volunteers. Eighteen healthy volunteers consumed PJ alone or PJ premixed with soy protein isolate (PJSP). The concentration of plasma ellagic acid (EA) and urine urolithins was measured. There was no significant difference in plasma EA over a 6-h period between the two interventions. While the maximum concentration of plasma EA after PJSP consumption was slightly but significantly lower than after PJ consumption, EA remained in the plasma longer with an elimination half-life t(1/2E) at 1.36 +/- 0.59 versus 1.06 +/- 0.47 h for PJSP and PJ consumption, respectively. Urinary urolithin A, B and C was not significantly different between the two interventions. In conclusion, premixing soy protein isolate and PJ did not affect the bioavailability or the metabolism of pomegranate ETs in healthy volunteers. Published by Elsevier Ltd.

• 出版日期2016-3-1