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Antioxidative Potential of Soybean Varieties with Different Levels of Isoflavones and Anthocyanins
Author(s) -
Kim JongSang,
LIM Jisun,
Seo Ji Yeon,
Lee InAE,
Hwang Young Hyun
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.890.17
Subject(s) - isoflavones , oxidative stress , chemistry , catalase , food science , superoxide dismutase , antioxidant , tbars , soy protein , soy isoflavones , peroxidase , glutathione peroxidase , daidzein , glutathione reductase , biochemistry , lipid peroxidation , genistein , enzyme , biology , endocrinology
There is ample evidence that soybean has antioxidative activity and protect tissues from oxidative stress‐induced injury. Although isoflavones present in soy are believed to be major components responsible for the antioxidative activity, our recent study showed that anthocyanins present in black soybean had strong antioxidative potential. We, therefore, were interested in investigating whether black soybean possesses stronger antioxidant potential than yellow counterpart. Seven groups of mice were employed in the present study, each comprising of 10 mice. Group 1, 2, 3 received water injection (control), Fe‐NTA (8 mg/kg bw), Fe‐NTA + alpha‐tocopherol (2000 U), respectively, while group 4, 5, 6, 7 were fed diets containing 10% (w/w) normal yellow soy, normal black soy, high‐isoflavone soy, black high‐isoflavone soy, respectively, from a week before Fe‐NTA injection to one week after the injection. Biomarkers for oxidative stress including superoxide dismutase, catalase, glutathione peroxidase, phosphoglycerate kinase 1, TBARS, FRAP were compared among tissues collected from experimental groups. Overall, high‐isoflavone and black high isoflavone varieties of soy appear to effectively protect the animals from Fe‐NTA‐induced oxidative stress.