Researchers at Nagoya University Graduate School of Medicine have discovered a potential way to slow the progression of heart failure by using a protein found in soybeans.
They fed mice a diet rich in the soybean protein β-conglycinin (β-CG) and found that it improved heart health by influencing gut bacteria.
The study, published in Clinical Nutrition, highlights the link between diet, gut health, and heart disease.
For people with heart conditions, eating a nutritious diet is often a key strategy to reduce risk. Soybeans are well-known for their antioxidant and anti-inflammatory benefits, which inspired researchers to explore whether soy proteins could prevent heart damage.
Dr. Nozomi Furukawa and her team focused on β-CG, a protein in soy, and its effects on mice prone to heart failure.
When the mice were fed a diet rich in β-CG, their heart function improved significantly. The mice showed less thickening of heart muscle, reduced scarring in heart tissue, and better overall heart performance—conditions often linked to heart failure.
How Soy Protein Helps the Heart
The researchers examined the mice’s gut bacteria and found that β-CG increased the growth of certain types of bacteria that produce short-chain fatty acids (SCFAs).
These include acetic acid, butyric acid, and propionic acid, which are known to reduce inflammation and support gut health. SCFAs are produced in the large intestine during the digestion of fiber and other foods.
Three specific types of SCFA-producing bacteria—Butyricimonas, Marvinbryantia, and Anaerotruncus—were found in higher numbers in the β-CG-fed mice.
These bacteria seem to play a key role in protecting the heart by reducing inflammation and preventing damage caused by high blood pressure.
To confirm the importance of SCFAs, the researchers reduced the population of SCFA-producing bacteria in the mice using antibiotics. When the bacteria levels dropped, the protective effects of β-CG disappeared.
However, when the researchers gave the mice a direct dose of sodium propionate, a type of SCFA, the heart-protective effects returned. This confirmed that SCFAs are crucial for reducing heart damage.
Although this research was conducted on mice, it points to a promising new approach for preventing or managing heart failure in humans.
The findings suggest that β-CG or similar compounds could be developed into treatments that support heart health by promoting a healthy gut microbiome.
Dr. Furukawa explained that the connection between diet and heart health is becoming clearer.
“Functional soy components showed significant benefits for the heart, and SCFAs play a major role,” she said. However, she acknowledged that soy might not work for everyone, especially those with allergies.
The research team plans to study the specific structure of β-CG to better understand how it promotes SCFA production and protects the heart. Their goal is to develop new treatments or preventative methods based on this natural approach.
The study also underscores the growing recognition of how gut health affects overall health. It highlights that what we eat not only nourishes us but also shapes the bacteria in our gut, which can influence critical systems like the heart.
As heart failure remains one of the leading causes of death worldwide, these findings could lead to new, natural ways to maintain heart health, potentially reducing the global burden of cardiovascular disease.
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The research findings can be found in Clinical Nutrition.
