The fermented soy beverage Q-CAN® plus induces beneficial changes in the oral and intestinal microbiome

Q-CAN® is a fermented soybean beverage and has
been used for over 30 years as a nutritional food supplement to aid in the recovery from a wide range of conditions and is also taken during health. The beneficial
effects of Q-CAN® fermented soy may be attributed to
the combination of isoflavones such as Genistein and
Daidzein, amino acids, trace elements, minerals, bioactive peptides and branched-chain fatty acids. Among
the several putative ingredients of Q-CAN®, isoflavones
were shown to exert several health benefits on the host
via alterations in key bacteria that are associated with a
beneficial effect [12]. In line with this, consumption of
fermented soy milk was previously shown to increase
healthy microbiota, such as Bifidobacteria and Lactobacilli, and to decrease the pathogenic ones, such as Clostridia, in healthy individuals [8, 10]. The possible
restoration of the gut microbiome upon fermented soy
consumption is of particular significance given that altered gut microbiome has been shown by many studies
to contribute to the development and progression of cardiometabolic disorders, such as atherosclerosis, obesity,
and T2D [13], NAFLD [14] and cancer [15, 16]. QCAN® may restore the gut and oral microbiome and
through this mechanism exert its beneficial effects.
https://bmcnutr.biomedcentral.com/articles/10.1186/s40795-021-00408-4