Soy and soy-derived products are the primary dietary sources of isoflavones, particularly daidzein and genistein, for humans. Isoflavones are noted to have several effects on the skin including proliferation of keratinocytes resulting in epidermal thickening and increasing collagen and moisture content of the skin. Previous work has shown that the ingestion of an oral supplement containing soy isoflavones as a component led to a clinically measurable improvement in wrinkle depth after 14 weeks of supplementation. Ingestion of soy-based products has been shown to shift the Bifidobacteria and Lactobacilli among the gut microbiota and modulate the ratio of Firmicutes to Bacteroidetes. Many studies have shown that short-chain fatty acids result from beneficial shifts in the gut microbiome and may influence the inflammatory state of the skin. Therefore, the study aims to investigate whether soy-derived isoflavone can reduce wrinkles and alter both gut microbiome and short-chain fatty acids.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Enrollment
80
Daily consumption for 24 weeks
Daily consumption for 24 weeks
Facial wrinkles
Wrinkle severity score measured by Facial Image Analysis System
Time frame: week 24
Procollagen I expression
Assess with biopsy (optional participation)
Time frame: 24
Pigment intensity score
Measured by the 3D Clarity Pro® Facial Modeling and Analysis System (Brigh-Tex BioPhotonics, San Jose, CA)
Time frame: week 24
Blood levels of soy isoflavones and metabolites
Blood samples will be collected
Time frame: week 24
Gut microbiome
Evaluate changes in the gut microbiome (Bifidobacteria and Lactobacilli, ratio of Firmicutes to Bacteroidetes) through stool samples
Time frame: week 24
Blood lipidome
Assess changes in butyrate, propionate, and acetate levels
Time frame: week 24
Facial wrinkles
Wrinkle score measured by Facial Image Analysis System
Time frame: week 8
Facial wrinkles
Wrinkle score measured by Facial Image Analysis System
Time frame: week 16
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