Researchers have discovered a possible method to slow down the advancement of heart failure. By providing mice with a soybean protein-rich diet, they found that it positively affected gut bacteria and benefited heart health. The analysis indicated that this diet boosted the creation of short-chain fatty acids in the gut, which play a protective role for the heart.
A research team from the Nagoya University Graduate School of Medicine has identified a promising approach to decelerating heart failure progression in mice. They administered a diet abundant in the soybean protein, β-conglycinin (β-CG), which positively impacts heart health by altering gut bacteria. Their study revealed that this soybean protein-enriched diet enhanced the production of short-chain fatty acids (SCFAs) in the intestines, which are crucial for heart protection. Their research findings were published in Clinical Nutrition.
Individuals with heart conditions often aim to adopt a healthy diet to lower their disease risk. Soybeans are well-known for their antioxidant and anti-inflammatory qualities as part of a nutritious diet. The researchers theorized that soy proteins might help safeguard against heart damage.
Dr. Nozomi Furukawa and her team gave β-CG, a soy-derived protein, to mice susceptible to heart failure and examined its effects on their hearts. The results showed that the mice experienced better heart function, reduced muscle thickening, and less scarring of heart tissue, all of which are common issues in heart disease progression.
When analyzing gut bacteria, the researchers found an increase in three types of SCFA-producing bacteria (Butyricimonas, Marvinbryantia, and Anaerotruncus), along with higher levels of beneficial SCFAs that support gut health (including acetic acid, butyric acid, and propionic acid).
These outcomes imply that β-CG helps guard against heart damage, in part by fostering the growth of SCFA-producing bacteria in the gut. These bacteria generate SCFAs during fiber digestion in the large intestine. SCFAs are known for their anti-inflammatory effects and their role in promoting gut health. However, these findings also indicate that they might help shield the heart from harm due to high blood pressure.
“A significant aspect of this study is that functional components of soy showed beneficial effects on heart health,” Furukawa stated. “While previous research has shown impacts on obesity, the link to cardiovascular disease was not known. Importantly, the intake of β-CG increases the levels of major SCFAs and the bacteria that produce them, reflecting a change in gut microbiota. These SCFAs might inhibit the advancement of heart failure.”
When the researchers administered antibiotics to decrease the SCFA-producing bacteria in the mice, the protective effects of β-CG faded. This indicated that the gut microbiota is vital for the heart-protecting benefits of β-CG. To validate this, they introduced sodium propionate, one of the SCFAs, to the mice, which resulted in effects similar to those observed with β-CG intake, reinforcing the hypothesis that SCFAs are essential in mitigating heart damage.
Though this study was conducted on mice, the implications suggest that similar mechanisms could potentially aid in the treatment of heart failure in humans. There is potential to develop β-CG or its derivatives into therapeutic agents aimed at preventing or slowing heart failure’s progression, paving the way for a more natural approach to a significant health issue.
“It is important to note that soy and its components, such as β-CG, might not be effective for everyone, especially those with allergies,” Furukawa clarified. “In the future, our team will delve into the structure of β-CG and explore the detailed molecular mechanisms behind the increase in short-chain fatty acids showing cardioprotective effects, aiming to devise new treatment and prevention strategies.”
Researchers are optimistic that this could lead to innovative ways to combat heart disease through dietary and gut health improvements, underscoring the relationship between our diet and bodily responses, specifically concerning heart health. Given that heart failure ranks as one of the top causes of death globally, these findings could significantly affect how we prioritize heart health.
