A new study has found that a specific soy protein can reduce the symptoms of heart failure via its modulation of short chain fatty acid (SCFA)-producing gut bacteria.
This research, which was published in Clinical Nutrition, found that β-conglycinin, a protein commonly found in soy, has the ability to increase the prevalence of SCFA-producing gut microbes.
Its daily consumption was also found to enhance the concentration of SCFAs in the gut environment.
This finding highlights the potential of the protein ingredient in supporting those with heart failure alongside pharmaceutical and medical interventions.
Poor prognosis associated with heart failure
Although there are many approved therapeutics for the treatment of heart failure, it still remains a huge concern globally.
The Heart Failure Society of America estimates that 960,000 new heart failure cases occur annually, and these figures could continue to increase with the continued obesity crisis.
Previous research has suggested that plant-derived compounds like isoflavones — which are found in abundance in soy — act as antioxidants, while also reducing inflammation, revealing their cardioprotective potential.
They have also been seen to modulate the microbiome present in our gut, which scientists hypothesise may reduce the severity of cardiovascular disease.
To test this theory, researchers at the Nagoya University Graduate School of Medicine wanted to determine the impact of daily
Because of this, researchers at the Nagoya University Graduate School of Medicine in Japan wanted to determine the impact of daily β-conglycinin (β-CG) intake, and if the protein can offer any cardioprotective benefits.
β-conglycinin’s heart health-supporting benefits
During the study, mice who were given transverse aortic constriction surgery to mimic heart failure were fed a diet of chow containing either 20% casein or 205% β-CG.
Researchers found that the group given β-CG for three weeks post-surgery experienced significantly less shortening of the left ventricular fractional, meaning that systolic function was better maintained in these animals.
The increase in ventricular mass was also reduced in the mice fed with β-CG, suggesting that the soy protein could reduce strain on the heart.
Myocardial scarring was also reduced in the mice consuming β-CG compared with the casein group.
Increased prevalence of gut bacteria and SCFAs
Throughout the study period, it was also determined that β-conglycinin intake had a significant impact on gut microbiota composition.
It could specifically increase the prevalence of Butyricimonas, Marvinbryantia, and Anaerotruncus.
Faecal analysis also revealed that the β-CG group had significantly more SCFAs compared with those fed the casein diet.
Notably, the higher the prevalence of SCFA-producing bacteria, the lower the rate of myocardial scarring — suggesting that these bacteria may offer a protective effect against the fibrotic process.
Antibiotics completely stopped the positive effects of a β-conglycinin-rich diet, highlighting that the cardioprotective effects of the nutraceutical may be down to gut bacteria-produced SCFAs.
These findings underscore the potential of β-conglycinins in supporting cardiovascular health and wellness, though more research will have to be done to determine the true effects of this functional ingredient.