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Spr6.5
Soja-Protein – Forschung
Überwiegend Mechanismus / Beobachtung
21 begutachtete Studien
Was die Evidenz sagt
Überwiegend Mechanismus / Beobachtung
Die meisten Studien zu Soja-Protein sind mechanistisch oder beobachtend statt RCTs, die einen klinischen Effekt messen — betrachte die Ergebnisse als vorläufig.
Die meiste Evidenz stammt aus hochwertigen Meta-Analysen und randomisierten Studien, veröffentlicht 1995–2026 mit einer typischen Studiengröße von 84 Teilnehmenden.
Basierend auf 21 Studien · 5 Meta-Analysen · 3 RCTs · 4,876 Teilnehmende insgesamt
Konfidenz
Hohe Konfidenz
Nach Outcome
Muscle strength & powerUnterstützt Kraft- und Magermassezuwächse beim Krafttraining, vergleichbar mit Whey über ≥6 Wochen · 6-12 Wochen
Überwiegend Mechanismus / Beobachtung5 Studien
Heart & blood pressureSenkt Gesamt- und LDL-Cholesterin moderat (von der FDA anerkannte Aussage) · 4-12 Wochen
Zu wenige bewertete Studien1 Studie
Aktives Forschungsgebiet
18 Studien in den letzten 5 Jahren · Neueste Meta-Analyse: 2025
199520102026
1Meta-Analysen=522 · large study2025
It is important to note that the evidence presented may be of limited accuracy due to relatively small number of trials and participants.
Zhixiang Y, Yongxing X, Juan L, Qing Y, Yangyang L, Zhangrui Z, Yuehua G. · International urology and nephrology (2025)
The results showed that consumption of soy protein led to a significant decrease in total cholesterol, LDL, and proteinuria levels.
The average reduction was - 20.55 mg/dL (95% CI - 38.25, - 2.85 mg/dL) for total cholesterol (P = 0.02), - 8.26 mg/dL (95% CI - 13.35, - 3.17 mg/dL; P = 0.001) for LDL and - 140.53 (95% CI - 205.83, - 75.23 mg/day) for proteinuria.
No statistically significant impact was observed on serum creatinine, triglycerides, calcium, C-reactive protein, HDL, uric acid, or phosphorus levels.
This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. · Journal of food science (2024)
Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance.
The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity.
This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
In this meta-analysis we found that the consumption of soy protein rather than animal protein significantly decreased serum concentrations of total cholesterol, LDL cholesterol, and triglycerides without significantly affecting serum HDL cholesterol concentrations.
Anderson JW, Johnstone BM, Cook-Newell ME · N Engl J Med (1995)
38 controlled clinical trials; mean soy intake ~47g/day
Future directions point towards the integration of hybrid modification techniques, AI-driven process optimization, and the development of smart, bioresponsive materials to fully realize the potential of crosslinked SP as a high-performance, sustainable ingredient in the food and industrial sectors.
Ashaolu TJ. · Journal of texture studies (2026)
These modifications significantly enhance functional properties, including emulsion stability, gel strength, and water-holding capacity.
These improvements enable advanced applications in texturized foods like meat analogs, functional emulsions, active/biodegradable packaging films, and bio-based adhesives.
Despite the promising advancements, challenges regarding scalability, cost, off-flavors, and regulation persist.
Yimam MA, Roberts J, O'Callaghan A, Holwerda A, Cassidy Y, Luiking Y, Van Helvoort A, Muscaritoli M. · Frontiers in nutrition (2026)
The overall effect estimate was presented using standardized mean difference (SMD) accompanied by a forest plot and prediction intervals.
Conclusion Long-term supplementation with PBP, compared with ABP, did not result in differences in body composition, muscle strength, physical performance, or cardiometabolic risk parameters in the adult population.
Based on heterogeneity, the data dot provide clear evidence of differences observed between protein sources at present, as long as an adequate quantity of protein is consumed over time.
This research promotes the in-depth utilization of immature nectarine resources and provides a reference for the construction of food-grade nanoemulsions.
Liang Y, Jin X, Geng S, Liu B. · Ultrasonics sonochemistry (2026)
Based on the results of single-factor experiments and response surface analysis, the optimal process parameters for nanoemulsion preparation were determined as follows: INP-SPI concentration 1.6%, SPI/INP mass ratio 2.1:1, ultrasonic power 500 W, and ultrasonic time 5.3 min.
Validation experiments confirmed that under these conditions, the average droplet size of the obtained nanoemulsion was 214.10 ± 1.74 nm, which closely aligned with the model-predicted value (216.33 nm).
The superior stability of the INP-SPI nanoemulsion under various pH (6.0-9.0) and salt (0-100 mM NaCl) conditions was attributed to the formation of a robust interfacial layer providing steric stabilization, as validated through droplet size analysis and environmental stress testing.
SPI-based food packaging films/coatings have been used in various food preservation applications.
Chen L, Ramezan Y, Pourramezan H, Najafi A, Kamkari A, Goksen G, Huang Z, Zhang W. · Comprehensive reviews in food science and food safety (2025)
SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers.
The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality.
SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies.
This evolving role underscores their promising utility in advanced food-based delivery systems and functional food development.
Xu Q, An J, Yang F, Fan B, Zhou L, Liu X, Li H. · Journal of agricultural and food chemistry (2025)
However, recent perspectives have shifted from viewing them solely as antinutrients toward recognizing their biofunctional potential, particularly as natural delivery vehicles for bioactive compounds.
This review comprehensively examines conventional and emerging strategies for the isolation, purification, and inactivation of soybean trypsin inhibitors, with emphasis on structure-function relationships influenced by processing.
Moreover, we highlight a paradigm shift in their application-from undesirable factors to functional ingredients-specifically focusing on the feasibility of soybean trypsin inhibitors as natural vehicles for active peptide delivery.
These findings are preliminary and require further research.
Sakamoto D, Terashima Y, Sugawara M, Unno R, Watanabe T, Uno T, Maruyama M. · Nutrients (2025)
Furthermore, in four distinct subgroups restricted to the pre-frail elderly individuals-step counts (≥5000 steps/day), TEE (≥30 kcal/kg BW/day), TEI (≥30 kcal/kg BW/day), and male sex-the HSP group also showed significant differences in SMI change.
These findings are preliminary and require further research.
The ProBP trial was registered at ClinicalTrials.gov as NCT00107744.
Sun Y, Zhang R, Tian L, Liu T, Pan Y, Sun X, Huang Z, Fan J, Chen J, Zhang K, Li S, Chen W, Bazzano LA, He J, Bundy JD, Kelly TN, Li C. · Clinical nutrition (Edinburgh, Scotland) (2025)
Results In the discovery cohort, inosine was positively associated with HDL-C (β = 1.77, 95 % confidence interval [CI]: 0.003 to 3.54) and negatively associated with TC/HDL-C (β = -0.24, 95 % CI: -0.41 to -0.08) and log-TG (β = -0.08, 95 % CI: -0.15 to -0.02).
These results were replicated in ProBP after soy protein intervention with inosine changes leading to increase of HDL-C (β = 1.82, 95 % CI: 0.36 to 3.27) and decrease of TC/HDL-C (β = -0.14, 95 % CI:-0.28 to -0.002) and TG (β = -12.79, 95 % CI: -21.00 to -4.58).
Sex-stratified analyses revealed a more pronounced association in women than men, particularly for HDL-C.
The results of this meta-analysis indicate that soy protein supplementation produces similar gains in strength and LBM in response to RET as whey protein.
Messina M, Lynch H, Dickinson JM, Reed KE · Int J Sport Nutr Exerc Metab (2018)
Nine studies (266 participants); soy vs whey/animal protein with resistance training ≥6 weeks
No significant between-group difference in strength (bench press, squat) or lean body mass
Soy produces comparable long-term muscle and strength gains to animal protein despite lower leucine
Soy-dairy protein blend supplementation during 3 months of resistance training showed a non-significant trend toward greater whole-body lean-mass gain vs placebo; whey alone did not differ from placebo.
Reidy PT, Borack MS, Markofski MM, et al. · J Nutr (2016)
Double-blind RCT in healthy young men: 22g soy-dairy blend vs whey isolate vs carbohydrate placebo, 12 weeks
Strength, muscle thickness, and fiber cross-sectional area increased similarly across all groups
Soy-blend and whey both modestly (non-significantly) enhanced lean-mass gains vs placebo; no strength advantage
Combining exercise with soy protein intake may improve short-term motor function and physical frailty.
Imaoka M, Hida M, Nakamura M, Sakai K, Anzai E, Ichise T, Tachibana N, Tei I, Hasegawa Y. · Experimental gerontology (2026)
Conclusions Exercise intervention, with or without nutritional supplementation, significantly reduced physical frailty in older adults.
Walking speed was 1.27 ± 0.21 m/s pre and 1.29 ± 0.21 m/s post in the exercise group and 1.18 ± 0.19 m/s pre and 1.27 ± 0.19 m/s post in the exercise + nutrition group, showing a main effect and interaction effect.
Other measures showed significant effects on limb skeletal muscle mass, trunk muscle mass, grip strength, and trunk muscle mass in both groups.
These findings support the gut-muscle axis hypothesis and suggest dietary soy protein may alleviate sarcopenia by promoting a healthier gut microbiome.
Wu X, Lim KJ, Ma Y, Gu J, Jiang Y, Zhu L, Chen Y, Sun J. · Journal of cachexia, sarcopenia and muscle (2026)
These changes, positively correlated with improved muscle function parameters, suggest intervention benefits on gut health and muscle function.
Conclusion A soy protein-rich intervention improved muscle health in older adults through beneficial gut microbiota.
These findings support the gut-muscle axis hypothesis and suggest dietary soy protein may alleviate sarcopenia by promoting a healthier gut microbiome.
The possible effect of LNS supplementation on inflammation in stunted children requires further evaluation. ( www.isrctn.com : ISRCTN13093195).
Mutumba R, Mbabazi J, Pesu H, Lewis JI, Mølgaard C, Ritz C, Olsen MF, Briend A, Nabukeera-Barungi N, Wells JC, Friis H, Grenov B, Mupere E. · European journal of clinical nutrition (2025)
Results Of 750 children, mean (SD) age was 32.0 (11.7) months, 55% (n = 412) were male.
LNS increased diarrhoea prevalence (18.1% vs 7.3%, P = 0.001) during the first two weeks, but not thereafter.
LNS resulted in greater decline in S-AGP (-0.10 g/L, 95% CI: -0.17, -0.03, P = 0.003) but not S-CRP (25%, 95% CI: -11, 74, P = 0.193), and greater increase in PhA (0.10 degrees, 95% CI: 0.01, 0.18, P = 0.030), explained by greater fat-free mass.
Future research should explore the metabolism and long-term efficacy of nanoparticle-based delivery of vitamin D 3 in larger, more diverse populations.
Kuo LY, Casta Neda BN, Luo YE, Aslan Ceylan J, Andrade JE, Andrade JM. · Journal of nephrology (2025)
Results From baseline to end of intervention, there was a significant decrease in serum 25(OH)D3 in the control group (49.2 ± 23.3 nmol/L to 44.5 ± 25.6 nmol/L; p < 0.05).
In the intervention group, there was a significant increase in 25(OH)D3 (33.0 ± 15.8 nmol/L to 36.4 ± 15.8 nmol/L; p < 0.05).
A significant time × treatment interaction (p < 0.01) was observed, with the intervention group showing a marked increase in serum 25(OH)D 3 .
Registered July 29, 2021; https://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000051409 .
Sato N, Terashima Y, Sugawara M, Unno R, Asao H, Iwasaki M, Watanabe T, Uno T, Maruyama M. · BMC geriatrics (2025)
Regarding physical activity and dietary intake, no significant differences were observed between the groups before or after the intervention.
Conclusion The continuous 12-week intervention of high soy protein increased the walking speed among the Japanese pre-frail and frail elderly participants who had an ordinarily high walking speed and high step counts.
Trial registration The PIRA (Postprandial Inflammation in Rheumatoid Arthritis) trial is Registered at Clinicaltrials.gov (NCT04247009).
Lindqvist HM, Hulander E, Bärebring L, Gjertsson I, Winkvist A. · European journal of nutrition (2025)
However, metabolite patterns after soy protein were similar to those after red meat.
Conclusion This postprandial crossover trial found that intake of fatty fish lead to a quicker and more pronounced increase in key blood concentrations of metabolites compared to red meat.
Trial registration The PIRA (Postprandial Inflammation in Rheumatoid Arthritis) trial is Registered at Clinicaltrials.gov (NCT04247009).