Anti-inflammatory Effects of Isoflavone Powder Produced from Soybean Cake

摘要

Soybean cake,a byproduct obtained during the of soybean oil,has been shown to be a rich source of isoflavones.The objectives of this study were to use soybean cake as raw material for processing into powder and to evaluate the anti-inflammatory activity.Eleven treatments,including powders of malonylglucoside,glucoside,acetylglucoside,aglycone,ISO-1,and ISO-2,as well as genistein standard,gamma-PGA,control,normal,and PDTC,were used for evaluation.A total of 77 mice were each provided daily with tube feeding for 4 weeks at a dose of 0.3 mL of aqueous solution from each treatment,and inflammation was induced with intraperitoneal injection of 1 mg/kg of body weight lipopolysaccharide (LPS).Results showed that all of the isoflavone powders and genistein standard were effective in inhibiting LPS-induced inflammation,lowering leukocyte number in mice blood and reducing production of IL-1beta,IL-6,NO,and PGE2 in both peritoneal exudate cell supernatant and peritoneal exudate fluid.All of the isoflavone treatments failed to retard T cell proliferation;however,both ISO-1 and ISO-2 could inhibit B cell proliferation.The difference in anti-inflammatory activity was minor between any of the isoflavone treatments.