Antioxidant activity of fermented soybean extract

Area of Science:

• Biochemistry
• Nutrition Science
• Pharmacology

Background:

• Free radicals contribute to chronic diseases like cancer and cardiovascular conditions.
• Dietary supplements with antioxidant capacities are of significant research interest.
• Fermented soybean extract (FSE) is derived from soybeans fermented with Lactobacillus and yeast.

Purpose of the Study:

• To evaluate the antioxidant effects of FSE using in vitro and in vivo models.
• To compare the antioxidant capacity of FSE with established antioxidants like vitamin C and Trolox.
• To investigate the impact of FSE on antioxidant enzyme activity in animal models.

Main Methods:

• In vitro assays to measure antioxidant capacity and free radical scavenging.
• Comparison of FSE with vitamin C and Trolox in lipid peroxidation models.
• In vivo study measuring antioxidant enzyme (SOD, CAT, GPX) activity in rat liver, kidney, and brain tissues.

Main Results:

• FSE demonstrated superior antioxidant activity against unsaturated fatty acid peroxidation compared to vitamin C and Trolox.
• FSE acts as both an antioxidant and a free radical acceptor, neutralizing harmful radicals.
• In vivo, FSE increased CAT, SOD, and GPX activity in the liver, but decreased SOD in the kidney and SOD/GPX in the brain.

Conclusions:

• Fermented soybean extract possesses notable antioxidant properties.
• FSE influences the activity of key antioxidant enzymes in a tissue-specific manner.
• The findings suggest FSE's potential as a functional food ingredient for managing oxidative stress.