12 [5] C. Clerici, K. D. R. Setchell, P. M. Battezzati, et al., “Pasta naturally enriched with isoﬂavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk,” The Journal of Nutrition, vol. 137, no. 10, pp. 2270–2278, 2007. [6] K. D. R. Setchell, N. M. Brown, and E. Lydeking-Olsen, “The clinical importance of the metabolite equol—a clue to the eﬀectiveness of soy and its isoﬂavones,” The Journal of Nutrition, vol. 132, no. 12, pp. 3577–3584, 2002. [7] C. Atkinson, C. L. Frankenfeld, and J. W. Lampe, “Gut bacterial metabolism of the soy isoﬂavone daidzein: exploring the relevance to human health,” Experimental Biology and Medicine, vol. 230, no. 3, pp. 155–170, 2005. [8] H. Sakakibara, D. Viala, A. Ollier, A. Combeau, and J.-M. Besle, “Isoﬂavones in several clover species and in milk from goats fed clovers,” BioFactors, vol. 22, no. 1–4, pp. 237–239, 2004. [9] A. Hoikkala, E. Mustonen, I. Saastamoinen, et al., “High levels of equol in organic skimmed Finnish cow milk,” Molecular Nutrition and Food Research, vol. 51, no. 7, pp. 782–786, 2007. [10] S. J. Gharpure, A. M. Sathiyanarayanan, and P. Jonnalagadda, “o-Quinone methide based approach to isoﬂavans: application to the total syntheses of equol, 3 -hydroxyequol and vestitol,” Tetrahedron Letters, vol. 49, no. 18, pp. 2974–2978, 2008. [11] Y. Takashima and Y. Kobayashi, “New synthetic route to (S)-(-)-equol through allylic substitution,” Tetrahedron Let- ters, vol. 49, no. 35, pp. 5156–5158, 2008. [12] C. Atkinson, S. Berman, O. Humbert, and J. W. Lempe, “In vitro incubation of human feces with daidzein and antibiotics suggests interindividual diﬀerences in the bacteria responsible for equol production,” The Journal of Nutrition, vol. 134, no. 3, pp. 596–599, 2004. [13] E. Bowey, H. Adlercreutz, and I. Rowland, “Metabolism of isoﬂavones and lignans by the gut microﬂora: a study in germ- free and human ﬂora associated rats,” Food and Chemical Toxicology, vol. 41, no. 5, pp. 631–636, 2003. [14] A. M. O’Hara and F. Shanahan, “The gut ﬂora as a forgotten organ,” EMBO Reports, vol. 7, no. 7, pp. 688–693, 2006. [15] E. Furrie, “A molecular revolution in the study of intestinal microﬂora,” Gut, vol. 55, no. 2, pp. 141–143, 2006. [16] D. Tsangalis, G. Wilcox, N. P. Shah, A. E. J. McGill, and L. Stojanovska, “Urinary excretion of equol by postmenopausal women consuming soymilk fermented by probiotic biﬁdobac- teria,” European Journal of Clinical Nutrition, vol. 61, no. 3, pp. 438–441, 2007. [17] A. Cassidy, J. E. Brown, A. Hawdon, et al., “Factors aﬀecting the bioavailability of soy isoﬂavones in humans after ingestion of physiologically relevant levels from diﬀerent soy foods,” The Journal of Nutrition, vol. 136, no. 1, pp. 45–51, 2006. [18] S. Bolca, S. Possemiers, A. Herregat, et al., “Microbial and dietary factors are associated with the equol producer phenotype in healthy postmenopausal women,” The Journal of Nutrition, vol. 137, no. 10, pp. 2242–2246, 2007. [19] L.-J. W. Lu and K. E. Anderson, “Sex and long-term soy diets aﬀect the metabolism and excretion of soy isoﬂavones in humans,” The American Journal of Clinical Nutrition, vol. 68, no. 6, pp. 1500S–1504S, 1998. [20] I. R. Rowland, H. Wiseman, T. A. B. Sanders, H. Adlercreutz, and E. A. Bowey, “Interindividual variation in metabolism of soy isoﬂavones and lignans: inﬂuence of habitual diet on equol production by the gut microﬂora,” Nutrition and Cancer, vol. 36, no. 1, pp. 27–32, 2000. Journal of Toxicology [21] D. Vendrell, J. L. Balc a´zar, I. Ruiz-Zarzuela, I. de Blas, O. Girone´s, and J. L. Mu´ zquiz, “Lactococcus garvieae in ﬁsh: a review,” Comparative Immunology, Microbiology and Infectious Diseases, vol. 29, no. 4, pp. 177–198, 2006. [22] G. El-Baradei, A. Delacroix-Buchet, and J.-C. Ogier, “Biodi- versity of bacterial ecosystems in traditional Egyptian Domiati cheese,” Applied and Environmental Microbiology, vol. 73, no. 4, pp. 1248–1255, 2007. [23] A. B. Flo´ rez and B. Mayo, “Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE,” International Journal of Food Microbiology, vol. 110, no. 2, pp. 165–171, 2006. [24] M. G. Fortina, G. Ricci, C. Picozzi, et al., “Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments,” Journal of Applied Microbiology, vol. 103, no. 2, pp. 445–453, 2007. [25] C.-Y. C. Wang, H.-S. Shie, S.-C. Chen, et al., “Lactococcus garvieae infections in humans: possible association with aqua- culture outbreaks,” International Journal of Clinical Practice, vol. 61, no. 1, pp. 68–73, 2007. [26] S. Yee, G. A. Burdock, Y. Kurata, et al., “Acute and subchronic toxicity and genotoxicity of SE5-OH, an equol-rich product produced by Lactococcus garvieae,” Food and Chemical Toxicol- ogy, vol. 46, no. 8, pp. 2713–2720, 2008. [27] FDA, “Guidelines for reproduction studies,” In Redbook 2000: Toxicological Principles for the Safety Assessment of Food Ingredients, IV.C.9.a. Oﬃce of Food Additive Safety. Center for Food Safety and Applied Nutrition. U.S. Food and Drug Administration, Washington, DC, USA, 2000. [28] FDA, “Guidelines for developmental toxicity studies,” Oﬃce of Food Additive Safety. Center for Food Safety and Applied Nutrition. U.S. Food and Drug Administration, 2000, http://www.cfsan.fda.gov/∼redbook/redivc9b.html. [29] K. F. Kiple and K. C. Ornelas, “Soybean,” in The Cambridge World History of Food, vol. 1, pp. 422–427, Cambridge University Press, New York, NY, USA, 2000. [30] USDA, “USDA- Iowa State University Database on the Isoﬂavone Content of Foods, Release 1.4,” Agricultural Research Service, Beltsville Human Nutrition Research Center, Nutrient Data Laboratory, Beltsville, Md, USA, 2007. [31] L. Speroﬀ, “Alternative therapies for postmenopausal women,” International Journal of Fertility and Women’s Medicine, vol. 50, no. 3, pp. 101–114, 2005. [32] I. C. Munro, M. Harwood, J. J. Hlywka, et al., “Soy isoﬂavones: a safety review,” Nutrition Reviews, vol. 61, no. 1, pp. 1–33, 2003. [33] P. Phrakonkham, J. Chevalier, C. Desmetz, et al., “Isoﬂavonoid-based bone-sparing treatments exert a low activity on reproductive organs and on hepatic metabolism of estradiol in ovariectomized rats,” Toxicology and Applied Pharmacology, vol. 224, no. 2, pp. 105–115, 2007. [34] C. A. Lamartiniere, J. Wang, M. Smith-Johnson, and I.-E. Eltoum, “Daidzein: bioavailability, potential for reproductive toxicity, and breast cancer chemoprevention in female rats,” Toxicological Sciences, vol. 65, no. 2, pp. 228–238, 2002. [35] R. M. Sharpe, B. Martin, K. Morris, et al., “Infant feeding with soy formula milk: eﬀects on the testis and on blood testosterone levels in marmoset monkeys during the period of neonatal testicular activity,” Human Reproduction, vol. 17, no. 7, pp. 1692–1703, 2002.