In recent decades, there has been an increase in the presence of metabolic disorders associated with obesity. Central in the treatment of these conditions, including abnormalities in glucose and lipid metabolism, dietary strategies play an important role. However, dietary recommendations are based on the generalization of nutrient or food intake response for all individuals, which not necessarily impacts the health of all individuals. The concept of personalized nutrition or precision nutrition has been recently developed, which states that diet is not the only factor accountable for metabolic responses such as postprandial glucose peaks, but that other factors are also involved, one of the most important of which is the gut microbiota. Therefore, the future of nutritional interventions is to generate algorithms based on the type of food consumed, biochemical parameters, physical activity, genetic variability, and especially the gut microbiota to predict the type of diet a person requires according to his or her metabolic alterations.

Abstract Obesity is associated with an increase of several metabolic disorders leading to the development of diseases such as type 2 diabetes and cardiovascular disease. This is due in part to the ectopic accumulation of triglycerides in organs that are non-adipose tissues, leading to lipotoxicity. Particularly, in the liver, the accumulation of lipids, mainly of triglycerides, leads to the formation of fatty liver. The accumulation of lipids in skeletal muscle and pancreas associates with insulin resistance and a decrease in insulin secretion, respectively. In addition, it has been suggested that dysbiosis of the gut microbiota can contribute to the process of lipid accumulation in non-adipose tissues, especially in the liver. The aim of the present review is to highlight the mechanisms associated with the development of lipotoxicity, and how with the advances in nutrigenomics, it is now possible to understand the molecular mechanisms by which some nutrients can attenuate the ectopic accumulation of triglycerides in non-adipose tissues. Particularly, we emphasize research conducted on the molecular mechanisms of action of soy protein and some of its isoflavones, and how these can reduce lipotoxicity by preventing the accumulation of lipids in the liver, skeletal muscle, and pancreas, as well as their role on the gut microbiota to attenuate the development of fatty liver. Thus, nutrigenomics is opening new dietary strategies based on several functional foods that can be used to ameliorate the pathologies associated with lipotoxicity.

Dyslipidemia is a major public health problem, and therefore, it is important to develop dietary strategies to diminish the prevalence of this disorder. It was recently reported that diet may play an important role in triggering insulin resistance by interacting with genetic variants at the CAPN10 gene locus in patients with metabolic syndrome. Nonetheless, it remains unknown whether genetic variants of genes involved in the development of type 2 diabetes are associated with variations in high-density lipoprotein cholesterol (HDL-C). The study used a single-center, prospective, cohort design. Here, we assessed the effect of four variants of the CAPN10 gene on HDL-C levels in response to a soy protein and soluble fiber dietary portfolio in subjects with dyslipidemia. In 31 Mexican dyslipidemic individuals, we analyzed four CAPN10 gene variants (rs5030952, rs2975762, rs3792267, and rs2975760) associated with type 2 diabetes. Subjects with the GG genotype of the rs2975762 variant of the CAPN10 gene were better responders to dietary intervention, showing increased HDL-C concentrations from the first month of treatment. HDL-C concentrations in participants with the wild type genotype increased by 17.0%, whereas the HDL-C concentration in subjects with the variant genotypes increased by only 3.22% (p = 0.03); the low-density lipoprotein cholesterol levels of GG carriers tended to decrease (-12.6%). These results indicate that Mexican dyslipidemic carriers of the rs2975762-GG genotype are better responders to this dietary intervention.

Soy protein has been used in several Latin-American countries including Mexico in various food programs with the purpose to improve the nutritional status of the population due to the high nutritional value and its relatively low cost that was maintained for some time. In the present work, the use and research on soy in Mexico since 1970 is described. In addition, this review shows the effects of the different components of soy, in particular its protein and the isoflavones on health, the mechanism of action of soy protein to reduce cholesterol and triglycerides, and insulin secretion, as well as its glycemic response, and finally, the recommendations of soy protein consumption to obtain a health benefit.

La proteína de soya se ha utilizado en algunos países latinoamericanos, incluido México, en diversos programas de alimentación; el propósito ha sido el de mejorar el estado nutricional de la población debido a su elevado valor nutricio y su costo relativamente bajo que mantuvo por algún tiempo. En este trabajo se describen los usos y la investigación que se ha llevado a cabo sobre la soya en México desde 1970. Además, se revisan los efectos de los diferentes componentes de la soya, en particular de su proteína y las isoflavonas, sobre la salud, su mecanismo de acción en la reducción del colesterol y los triglicéridos y la disminución de la secreción de insulina, así como su respuesta glucémica; por último, se delinean las recomendaciones del consumo de la proteína de soya parar obtener un beneficio en la salud.

Soy protein has been used in several Latin-American countries including Mexico in various food programs with the purpose to improve the nutritional status of the population due to the high nutritional value and its relatively low cost that was maintained for some time. In the present work, the use and research on soy in Mexico since 1970 is described. In addition, this review shows the effects of the different components of soy, in particular its protein and the isoflavones on health, the mechanism of action of soy protein to reduce cholesterol and triglycerides, and insulin secretion, as well as its glycemic response, and finally, the recommendations of soy protein consumption to obtain a health benefit.

La proteína de soya se ha utilizado en algunos países latinoamericanos, incluido México, en diversos programas de alimentación; el propósito ha sido el de mejorar el estado nutricional de la población debido a su elevado valor nutricio y su costo relativamente bajo que mantuvo por algún tiempo. En este trabajo se describen los usos y la investigación que se ha llevado a cabo sobre la soya en México desde 1970. Además, se revisan los efectos de los diferentes componentes de la soya, en particular de su proteína y las isoflavonas, sobre la salud, su mecanismo de acción en la reducción del colesterol y los triglicéridos y la disminución de la secreción de insulina, así como su respuesta glucémica; por último, se delinean las recomendaciones del consumo de la proteína de soya parar obtener un beneficio en la salud.

Consumption of soy has increased in Western countries due to the benefits on health and the attitude of the people to consume natural products as alternative to the use of pharmacological therapies. However, there is no evidence whether the consumption of 25 g of soy protein as recommended by the Food and Drug Administration has some effect on glucose absorption and consequently on insulin secretion. The aim of the present study was to determine glycemic index (GI), insulinemic index (InIn), and glycemic load (GL) of several soy beverages containing low or high concentration of carbohydrates, and compare them with other foods such as peanuts, whole milk, soluble fiber and a mixed meal on GI and InIn. The results showed that soy beverages had low or moderate GI, depending of the presence of other compounds like carbohydrates and fiber. Consumption of soy beverages with low concentration of carbohydrates produced the lowest insulin secretion. Therefore, these products can be recommended in obese and diabetic patients. Finally soy beverages should contain low maltodextrins concentration and be added of soluble fiber.

El consumo de soya se ha incrementado en países occidentales debido a sus beneficios sobre la salud y por la toma de conciencia de la gente a consumir productos naturales como alternativa a los medicamentos. Sin embargo, no se conoce totalmente si el consumo de 25 g de proteína de soya como recomienda la Administración de Alimentos y Medicamentos de Estados Unidos (FDA) tiene algún efecto sobre la absorción de glucosa y su respuesta sobre la secreción de insulina. Por lo que el objetivo del presente trabajo fue determinar el índice glicémico (IG), índice insulinémico (InIn) y la carga glicémica (CG) de diferentes bebidas de soya con un bajo y alto contenido de hidratos de carbono y compararlos con otros alimentos como cacahuates, la leche entera, la fibra soluble y una comida para ver el efecto de los hidratos de carbono, la fibra y la grasa sobre los IG e InIn. Los resultados muestran que las bebidas de soya presentan un IG bajo a moderado dependiendo de la presencia de otros componentes como son los hidratos de carbono y la fibra. La secreción de insulina fue significativamente menor en las bebidas de soya con bajo contenido de hidratos de carbono, por lo que pueden ser recomendadas en pacientes obesos con resistencia a la insulina o en pacientes diabéticos. Se recomienda que estas bebidas tengan bajo contenido en maltodextrinas y de preferencia con la adición de fibra soluble.

Hyperlipidemia occurs during nephrotic syndrome (NS). It is known that cholesterol and fatty acid biosynthesis is controlled by the transcription factors sterol regulatory element binding proteins (SREBPs). Soy protein consumption reduces the concentration of these lipids, although its mechanism of action is not well known. The aim of the present study was to establish whether soy protein consumption reduces cholesterol and triglycerides levels by regulating of SREBPs. Male Wistar rats with experimental NS were studied for 64 days. The results showed that rats fed with soy protein had significantly lower plasma cholesterol and triglyceride concentrations as well as proteinuria than rats fed with casein diet. These decrements were associated with a decrease in the expression of SREBP 1 and fatty acid biosynthetic enzymes. In addition, Western blot analysis revealed that in nuclear extracts from hepatocytes of rats fed with soy protein, there was a lower concentration of SREBP 1 than in rats fed with casein. The results of this study indicate that consumption of a soy protein diet has beneficial effects on nephrotic syndrome.

El síndrome nefrótico (SN) cursa con hiperlipidemia. Se conoce que la biosíntesis del colesterol y de los ácidos grasos es regulada por los factores transcripcionales que se unen a los elementos de respuesta a esteroles (SREBP's). El consumo de proteína de soya disminuye la concentración de estos lípidos, aunque su mecanismo de acción no es del todo conocido. El objetivo de este estudio fue conocer si el consumo de la proteína de soya reduce los niveles de colesterol y triglicéridos a través de una regulación de las SREBP 's. Se estudiaron ratas Wistar macho con SN experimental por 64 días. Se observó que las concentraciones plasmáticos de colesterol y triglicéridos plasmáticos, así como de la proteinuria eran significativamente menores en las ratas alimentadas con proteína de soya que aquellas que consumían caseína. Estos cambios se asociaron con disminución de la expresión del ARNm SREBP 1 y de las enzimas de la síntesis de ácidos grasos. Los análisis por Western Blot revelaron que en los núcleos de hepatocitos obtenidos de ratas alimentadas con proteína de soya hubo menor presencia del factor transcripcional SREBP 1. Los resultados de este estudio indican que el consumo de proteína de soya produce efectos benéficos durante el síndrome nefrótico.

Essential polyunsaturated fatty acids (PUFAs), linoleic acid n6 (LA) and linolenic acid (ALA) n3 obtained from the diet are precursors of the long-chain polyunsaturated fatty acids (Lc-PUFAs) arachidonic acid (AA) and docosahexaenoic acid (DHA) respectively. Consumption of PUFAs is related with a better neurological and cognitive development in newborns. It has been demonstrated that consumption of n-6 and n-3 PUFAs decreases blood triglycerides by increasing fatty acid oxidation through activation of PPARα or by reducing the activation of SREBP-1 inhibiting lipogenesis. Dietary PUFAs activate PPARα and PPARγ increasing lipid oxidation, and decreasing insulin resistance leading in a reduction of hepatic steatosis. Beneficial effects of PUFAs have been observed in humans and in animals models of diabetes, obesity, cancer, and cardiovascular diseases. It is important to promote the consumption of PUFAs. Main food sources of PUFAs n-6 are corn, soy and safflower oil, and for PUFAs n-3 are fish, soy, canola oil and, flaxseed. Finally FAO/WHO recommends an optimal daily intake of n6/n3 of 5-10:1.

Los ácidos grasos poliinsaturados indispensables (AGPIs), ácido linoleico n-6 y ácido linolénico n-3 se obtienen a través de la dieta y son precursores de los ácidos grasos poliinsaturados de cadena larga (AGPIs-CL) araquidónico (AA) y docosahexaenoico (ADH), respectivamente. El consumo de AGPIs está relacionado con un mejor desarrollo cerebral fetal y cognoscitivo del recién nacido. Los AGPIs pueden reducir la concentración de triacilgliceroles en la sangre a través de la oxidación de ácidos grasos por medio de la activación de PPARα o a través de la represión de SREBP-1 que inhibe la lipogénesis. El consumo de AGPIs puede ser benéfico en el control de ciertas enfermedades como la diabetes mellitus y la obesidad en la que los AGPIs activan a PPARα estimulando la oxidación de lípidos y disminuyendo la resistencia a la insulina y la esteatosis hepática. En el caso del cáncer los AGPIs pueden servir como agentes citotóxicos para ciertas células tumorales. Debido a su efecto hipolipémico y a su efecto antiinflamatorio, los AGPIs podrían tener efectos benéficos en la prevención de enfermedades cardiovasculares. Las principales fuentes alimenticias de AGPIs n-6 son los aceites de maíz, de cártamo y de soya, y las de AGPIs n-3 son la linaza y los aceites de pescados, canola y de soya. Finalmente, la FAO/ OMS recomienda un consumo óptimo de AGPIs diario en una proporción n-6: n-3 de 5-10: 1/día.