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Effect of free or protein‐associated soy isoflavones on the antioxidant status in rats
Author(s) -
Barbosa Ana CL,
Lajolo Franco M,
Genovese Maria I
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4242
Subject(s) - isoflavones , antioxidant , soy protein , glutathione peroxidase , chemistry , tbars , superoxide dismutase , catalase , glutathione , food science , endocrinology , medicine , genistein , lipid peroxidation , biochemistry , biology , enzyme
Abstract BACKGROUND: The objective of this study was to investigate the effect of chronic ingestion of free and protein‐associated soy isoflavones on the antioxidant status in male Wistar rats. Free isoflavone ( iso ), protein‐associated soy isoflavone ( iso + prot ) and soy protein ( prot ) extracts were administered for 30 days by gavage to the rats at a dosage of 1 mg aglycone isoflavones per 200 g body weight, adjusted daily, and the prot group was given the same concentration of soy protein received by the iso + prot group. Antioxidant capacity of plasma, thiobarbituric acid‐reactive substance (TBARS) and glutathione (GSH) levels and catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities in plasma, erythrocytes and tissues and gene expression levels in liver and kidney were evaluated. RESULTS: Chronic ingestion of free but not of protein‐associated soy isoflavones nor of solely soy protein increased plasma antioxidant capacity and GPx activity in erythrocytes. Soy protein increased CAT activity and gene expression in liver. SOD activity in erythrocytes was increased by all treatments. CONCLUSION: The overall results confirm that dietary soy isoflavones have a positive effect on antioxidant status, enhancing antioxidant capacity of plasma and antioxidant enzymes in various tissues, but the effects are dependent on the form of administration and on a complex mechanism of antioxidant status balance on the organism. Copyright © 2010 Society of Chemical Industry