No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Fermented Miso with Adzuki Beans or Black Soybeans Decreases Lipid Peroxidation and Serum Cholesterol in Mice fed a High-Fat Diet
Abstract
The seed coat extracts of adzuki beans and black soybeans have high antioxidant properties, suggesting health-promoting effects. However, there are few data on the activity of fermented adzuki beans or black soybeans in vivo. This study examined the effects of adzuki beans and black soybeans in mice fed a high-fat diet. Adzuki beans and black soybeans were fermented with soybeans and rice koji for 6 months (miso) and compared with similarly fermented soybeans. Adzuki beans and black soybeans demonstrated higher antioxidant activity compared to soybeans, as evidenced by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. In the in vivo experiments, mice were fed for 5 weeks with a high-fat diet supplemented or not with 10% adzuki bean miso, 10% black soybean miso, or 10% soybean miso. Dietary supplementation with adzuki beans and black soybeans significantly decreased serum aspartate transaminase (58.6% and 62.6%, respectively) and lipid peroxidation in the liver (42.8% and 40.8%, respectively) compared to the soybean control group. Furthermore, mice receiving adzuki beans demonstrated a significant decrease in serum cholesterol (31.0%) and increase in fecal bile acid content (40.0%) compared to the soybean-fed mice. These results indicate that dietary supplementation with adzuki beans and black soybeans characterized with high antioxidant activity may exert health beneficiary effects such as liver protection and reduction of total cholesterol.
... Ren et al., 2017), cheese (Miura et al., 2015), and oil (Kate et al., 2017). Fermented BS foods include natto (Afzaal et al., 2022), miso (S. Wu et al., 2015), and koji (C.-C. Huang et al., 2014) in Japan; douche (Jung et al., 2016) and sauce (X. in China; doenjang (H.-E. ...
Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.
... These chemicals are critical biomarkers of liver injury. Fermented soybean isoflavones decrease the level of these biomarkers and improve liver injury (Wu et al., 2015). In a study, it was revealed that tempeh extract (which was rich in genistein and daidzein) could suppress the content of free cholesterol, aspartate transaminase, total bilirubin, and ammonium in vivo. ...
Polyphenols are a group of bioactive compounds that act as natural antioxidant in plants. isoflavones and anthocyanins are two main groups of polyphenols that are found in soybean and black soybean, respectively. Fermented soybean products are consumed in eastern Asian countries for centuries. In these products, after fermentation the glycosides polyphenols are converted into aglycone form of them such as genistein and diadzein by the action of β-glucosidase enzyme of the microorganisms used in these processes. These conversions caused to enhance the bioavailability of these phenolic compound in human intestine leads to a higher beneficial and therapeutic effects such as anti-cancer, antiobesity, neuroprotective and antidiabetes. These health promoting effects arise from the antioxidant activity of these two types of polyphenols and also the estrogen like structure of isoflavones that result in their estrogenic activity in human body. This review provides an overview of the fermentation effect on the changes happened in the structure and composition of polyphenols in fermented soybean and black soybean products lead to an increase in the different therapeutic activity of them.
... Numerous studies have reported AST increase in acute liver injuries [28] [30]. Others studied the effects of black soya beans on AST liver and found that serum AST levels showed significant decrease compared to the groups without soya diets and found out that total protein concentration in various diseases was greater than normal [33] [34]. The mean value of total protein has been assessed in liver disease, kidney and bone marrow [35]. ...
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
We prepared two novel products of miso using sesame flour. The first is sesame flour miso for which 20% of the rice–koji was replaced with sesame flour; the second is sesame flour–koji miso for which 20% of the rice–koji was replaced with sesame flour koji cultured with Asp. niger. The water content of the sesame flour miso was as high as that of rice–koji miso, and the nitrogen content of miso ranked in the order of the sesame flour miso, rice–koji miso, and sesame flour–koji miso. The sesame flour–koji miso was rich in amino acids; particularly, the glutamic acid and aspartic acid showed values double that of other miso. The pH of sesame flour–koji miso indicated the lowest value, and the values of acidity at I,II of the sesame flour–koji miso are about 1.7–1.8 times as high as for other miso. The content of total polyphenols of the sesame flour–koji miso indicated about 1.6 times the value of rice–koji miso. In addition, DPPH redical scavenging activities and SOD activities of the sesame flour–koji miso were high. During fermentation, the miso developed using sesame flour increased its antioxidation activity. Moreover, a high correlation was also observed between the content of the total polyphenols and the radical scavenging activity. Although the color of the sesame flour–koji miso was dark, the sesame flour–koji miso was not judged inferior in sensory evaluation points compared with rice–koji miso. These results suggest the possibility of applying the novel miso products developed using sesame flour.
Anthocyanins, colored flavonoids, are water-soluble pigments present in the plant kingdom; in fact they are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. Present in beans, fruits, vegetables and red wines, considerable amounts of anthocyanins are ingested as constituents of the human diet (180–215 mg daily). There is now increasing interest in thein vivo protective function of natural antioxidants contained in dietary plants against oxidative damage caused by free radical species. Recently, the antioxidant activity of phenolic phytochemicals, has been investigated. Since the antioxidant mechanism of anthocyanin pigments is still controversial, in the present study we evaluated the effects of cyanidin and cyanidin 3-O--D-glucoside on DNA cleavage, on their free radical scavenging capacity and on xanthine oxidase activity. Cyanidin and cyanidin 3-O--D-glucoside showed a protective effect on DNA cleavage, a dose-dependent free radical scavenging activity and significant inhibition of XO activity. These effects suggest that anthocyanins exhibit interesting antioxidant properties, and could therefore represent a promising class of compounds useful in the treatment of pathologies where free radical production plays a key role.
The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation.
Soy isoflavones have been reported to decrease the risk of atherosclerosis in postmenopausal women. However, the effects of dietary consumption of soybean have not been explored. In this study, we evaluated the effects of consuming yellow soybeans, black soybeans (Glycine max), or sword beans (Canavalia gladiate) on lipid and oxidative stress levels in an ovariectomized rat model. Forty-seven nine-week-old female rats were ovariectomized, randomly divided into four groups, and fed one of the following diets for 10 weeks: a diet supplemented with casein (NC, n = 12), a diet supplemented with yellow soybean (YS, n = 12), a diet supplemented with black soybean (BS, n = 12), or a diet supplemented with sword bean (SB, n = 11). Plasma triglyceride (TG) levels in the BS and SB groups were significantly lower than that in the NC group. Notably, the BS group had significantly lower plasma total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) levels than the other groups. Hepatic total lipid levels were significantly lower in the YS and SB groups, and cholesterol levels were significantly lower in the SB group than in the NC group. Superoxide dismutase (SOD) and catalase (CAT) activities were significantly higher in the groups fed beans compared to the NC group. Hepatic thiobarbituric acid reactive substances (TBARS) levels were also significantly lower in the BS and SB groups than the NC group. In conclusion, our results suggest that consumption of various types of beans may inhibit oxidative stress in postmenopausal women by increasing antioxidant activity and improving lipid profiles. Notably, intake of black soybean resulted in the greatest improvement in risk factors associated with cardiovascular disease.
Psyllium, a source of dietary fiber rich in soluble components results in lower serum cholesterol concentration in several species. Suggested mechanisms for the hypocholesterolemic effect include a greater excretion of fecal bile acids and total steroids, and up-regulation of bile acid biosynthesis. The activity of cholesterol 7alpha-hydroxylase (7alphaOHase), the rate limiting enzyme in bile acid biosynthesis, is higher in rats fed 5% psyllium. Whether this higher activity corresponds to an increase in mRNA levels has not been determined. Four groups of 10 rats were fed a semipurified diet containing 5% cellulose (CEL; control), 5% cellulose plus 1% cholic acid (CCA), 5% cellulose plus 2% cholestyramine (CHY) or 5% psyllium hydrocolloid (PSY) for 3 wk. Liver cholesterol concentration, fecal bile acid and total steroid excretion, 7alphaOHase activity and 7alphaOHase mRNA levels were measured. Liver cholesterol content in rats fed CCA was significantly higher than in all other groups. Rats fed CHY and PSY had significantly lower liver cholesterol content than those fed CEL. Total fecal steroid and bile acid excretions were significantly greater in rats fed CCA, CHY and PSY than in those fed CEL. Activities and mRNA levels of 7alphaOHase in rats fed CHY and PSY were significantly higher than in rats fed CEL or CCA. These data indicate that feeding psyllium to rats increases fecal bile acid and total steroid excretion as well as 7alphaOHase activity and 7alphaOHase mRNA levels.
Recently, formation of lipofuscin-like substances has been observed in a reaction mixture of rabbit erythrocyte ghost membranes with t-butylhydroperoxide (t-BOOH), which were found to be derived from linoleic acid hydroperoxide and phosphatidyl ethanolamine in the presence of haem, but not from malondialdehyde (MDA) and 4-hydroxynonenal (4-HN). Dietary antioxidants, in particular water-soluble antioxidants were found to inhibit formation of lipofuscin-like substances, although lipid-soluble antioxidants had no effect. However, sesaminol, a novel lipid-soluble antioxidative lignan isolated from sesame oil, was found to prevent effectively both lipid peroxidation induced by carbon tetrachloride (CCl4) and excretion of 8-hydroxy-2’-deoxyguanosine (8-OH-dG) in urine determined by monoclonal antibody method using in vivo system. These effects were also observed in the novel lignan glucosides isolated from sesame seed. Detailed examination has been carried out to find the contribution of phenolic and β-diketone groups for the antioxidative mechanisms.
In adzuki beans (Vigna angularis) the degrees of lightness, shade, and uniformity for red color of the seed coat are very important indices on estimation of seed quality in Japan. This study was conducted to evaluate the variation of seed coat color for adzuki beans, which were collected from growers in Hokkaido area in 1987(369 lots) and 1988 (203 lots). Seeds were filled in a cover of petri-dish, adjusted to face without hila, and flattened by pressing with the proper dish. Then, the probe (8 mm in diam.) of a colorimeter was put and moved closely on the surface to measure at different points of visual field. In each seed sample 20 measurements were done and averaged for the values of color indices based on L a b-Color Space. The values of b (degree of yellow), L (lightness), and a (degree of red) varied 34%, 14%, and 8% among seven cultivars, respectively, with higher values of b and L for 0tofuke-shozu, Erimo-shozu, and Takara-shozu. Differences in the seed coat color within cultivars (Erimo-shozu) were detected among locations and years. The values of color indices were associated with the growing period and seed size, being markedly high for b and L at Tokachi District. Seed coat color was widely varied also among growers at the same district, but being much less responsive to post-harvest conditioning (drying period). The values of L, a, and b were closely related to each other within and among cultivars. Obtained data suggest that seed coat color of adzuki beans could be appreciably improved through breeding and management practices.
This study was performed to examine the effect of rutin in buckwheat noodle on lipid metabolism in rats fed a high-fat, high-sucrose diet. Buckwheat noodles were prepared by traditional Japanese methods, and the experimental diets contained 40% dried buckwheat noodle powder. In experiment 1, rats from CLEA were fed Control (0), Low-rutin (182), Medium-rutin (385), High-rutin (980 mg rutin/100 g) or Catechin (352 mg catechin/100 g) diet for 3 weeks, and in experiment 2, rats from Charles River Laboratories were fed Control or High-rutin diets for 4 weeks. Results indicated that serum total cholesterol level in Medium- and High-rutin groups and the level of free fatty acids in the High-rutin group were significantly lower than that in the Control group (experiment 1). The former result was shown to be reproducible in experiment 2. These results suggested that the rutin in buckwheat noodle has beneficial effects on lipid metabolism.
To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom (S-Oncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neurospora intermedia, respectively. Their antioxidant activity and antimutagenicity were analyzed and both Oncom had higher beta-glucosidase activity than Koji (cooked rice molded with Aspergillus oryzae) with or without the presence of 4% salt and 2% ethanol. The strongest 1,1-diphenyl-2-picryl-hydrazyl radical scavenging, superoxide anion scavenging and antimutagenic activities were detected in the extracts prepared from the seasonings with S-Oncom, O-Oncom and Koji with both 70% ethanol and with water. These activities of O-seasoning are attributable to the isoflavone aglycones present and to water soluble substances. Based on these results, O-seasoning is deemed to be healthier than other low salt miso-like fermented seasoning prepared with steamed soybeans and Koji. Furthermore, the dishes prepared using O-seasoning were evaluated as acceptable.
1. Oxygen is a toxic gas - an introductionto oxygen toxicity and reactive species 2. The chemistry of free radicals and related 'reactive species' 3. Antioxidant defences Endogenous and Diet Derived 4. Cellular responses to oxidative stress: adaptation, damage, repair, senescence and death 5. Measurement of reactive species 6. Reactive species can pose special problems needing special solutions. Some examples. 7. Reactive species can be useful some more examples 8. Reactive species can be poisonous: their role in toxicology 9. Reactive species and disease: fact, fiction or filibuster? 10. Ageing, nutrition, disease, and therapy: A role for antioxidants?
The increase in serum cholesterol level in a group of rats fed a high-cholesterol diet containing an ethanol extract of Adzuki bean seeds was significantly lower than that in a group of rats fed a control diet that did not contain the extract. Feces weight and cholesterol excretion were significantly higher in the Adzuki bean group. An in vitro micellization study showed that the solubility of cholesterol micellized by addition of an ethanol extract of Adzuki bean seeds at concentrations of 1.10 mg/ml-5.56 mg/ml decreased in a concentration dependent manner. In addition, liver HMG-CoA reductase activity in rats fed the Adzuki bean seed extract was significantly lower than in the control. However, there was no significant difference in the level of HMG-CoA reductase mRNA expression. Furthermore, there were no significant differences in the levels of mRNA expression of genes associated with cholesterol metabolism, cholesterol 7α-hydroxylase, LDL receptor, LCAT, ACAT, hepatic cholesterol esterase, and SREBP2. These findings suggest that an ethanol extract of Adzuki bean seeds may inhibit increases in serum cholesterol by two mechanisms: inhibition of micellization of cholesterol in the gastrointestinal tract, leading to reduced absorption of cholesterol and its excretion in feces; and a reduction in the activity of cholesterol synthase in the liver. It is also possible that the fatty acid metabolism system was affected, because the expression of SREBP 1 was significantly lower.
We investigated the effects of azuki bean (Vigna angularis) seed coats (ABSCs), which mainly contain proanthocyanidins and dietary fibers, on the infiltration of macrophages and the progression of renal interstitial fibrosis induced by cisplatin (CDDP).
Male rats were divided into two groups: controls received intraperitoneal injections of saline and the other rats were injected intraperitoneally with 3 mg of CDDP per kilogram once a week for 5 wk. The CDDP-injected animals received one of four diets: 1) control diet (commercial diet only), 2) 0.5% red ABSC (RABSC) diet, 3) 2.0% RABSC diet, and 4) 2.0% white ABSC (WABSC) diet. The saline-injected animals were given the commercial diet. Five weeks after the final CDDP injection, macrophage kinetics and interstitial fibrotic areas were examined.
The content of polyphenols in the RABSC (76.3 g/kg of plant material) was higher than that in the WABSC (18.1 g/kg). Proanthocyanidins were detected in the RABSC (20.4 g/kg) but not in the WABSC. Histologically, the fibrotic areas consisting of fibroblastic cells and mononuclear cells developed around the dilated or atrophic tubules in the corticomedullary junction in CDDP-treated rat kidney, whereas the extent and magnitude of damage were less in the WABSC- and RABSC-treated rats. In immunohistochemical analysis, ED1-positive macrophages in CDDP-treated rats showed a significant increase in number compared with the control. The number of macrophages in CDDP plus WABSC or RABSC groups was significantly smaller than that in CDDP-treated rats. In addition, the number of macrophages in the RABSC group was significantly smaller than in the WABSC group, indicating that ABSC, especially RABSC, prevented macrophages from infiltrating into areas of interstitial fibrosis.
These results suggest that ABSC, especially RABSC, suppress the increase of infiltrating macrophages in the damaged kidney and may lead to amelioration of interstitial fibrosis. Based on the composition of ABSC, molecules such as proanthocyanidins and/or dietary fibers may be associated with the amelioration of renal damage.
The antioxidizing effect of Adzuki polyphenol (APP) was studied in in vivo and in vitro experiments. Serum specimens and homogenates of the liver and kidney obtained from the mice which had been given a drink (20 ml/d) containing 0.05% (w/v) APP for one week were less susceptible to oxidizing agents than those obtained from control mice. In particular, liver homogenates obtained from APP treated rats were significantly resistant to oxidizing agents. Increases in the serum GOT activity and production of lipid peroxides in the liver induced in response to an intraperitoneal injection of galactosamine and lipopolysaccharides were significantly suppressed in the mice which had been previously given 0.05% (w/v) APP for one week. The amounts of glutathione and GPx activity in the liver of the APP treated mice were significantly higher than those in the control mice. In view of these results, APP may have the following possible effects: it removes free radicals and reactive oxygen species produced during inflammation, it keeps both the glutathione level and the GPx activity in the body high and thereby suppresses production of lipid peroxides, and as a consequence, it suppresses aggravation of inflammation in the liver. IC 50 of APP for removal of DPPH radicals was 64.2 μ mol/l (converted as a catechin quantity), which was about half of the value of catechin and vitamin C available in the market. Moreover, 2.5 ml solution of human LDL (protein concentration, 70 μ g/ml) containing 80 μ l of 0.05% APP was resistant to the oxidation-promoting action of 200 μ mol/l copper sulfate: Oxidation of LDL started approximately one hour later in the presence of APP than in its absence. These results suggest that APP has both an antioxidative effect and a liver protective action. It was also found in this study that the main monomer type polyphenol in Adzuki was catechin-7β-glucoside.
Hop (Humulus lupulus L.) pomace contains procyanidin-rich polyphenols, which are large oligomeric compounds of catechin. We studied the effect of high dose (1%) of dietary hop pomace polyphenols (HPs) in Otsuka Long-EvansTokushima Fatty (OLETF) rats, an animal model of type 2 diabetes. By 70 days, the rats fed HPs tended to have a lower body weight and reduced mesenteric white adipose tissue weight than the rats fed a control diet. Triglyceride levels in both plasma and liver tended to be lower in the HPs-fed group than in the control group. Dietary HPs substantially suppressed the activities of hepatic fatty acid synthetase, glucose-6-phosphate dehydrogenase, and malic enzyme, through the suppression of SREBP1c mRNA expression in OLETF rats. Moreover, in the HPs-fed group, monocyte chemotactic protein-1 (MCP-1) expression and fasting blood glucose levels at 40 days, and hemoglobin A1c (HbA1c) levels at 70 days were significantly lower than those in the control group. Thus, dietary HPs may exert an ameliorative function on hepatic fatty acid metabolism, glucose metabolism, and inflammatory response accompanying the increase of the adipose tissue mass in OLETF rats.
Purpose:
To investigate the effect of cocoa powder supplementation on obesity-related inflammation in high fat (HF)-fed obese mice.
Methods:
Male C57BL/6J (n = 126) were fed with either low-fat (LF, 10 % kcal from fat) or HF (60 % kcal from fat) diet for 18 weeks. After 8 weeks, mice from HF group were randomized to HF diet or HF diet supplemented with 8 % cocoa powder (HF-HFC group) for 10 weeks. Blood and tissue samples were collected for biochemical analyses.
Results:
Cocoa powder supplementation significantly reduced the rate of body weight gain (15.8 %) and increased fecal lipid content (55.2 %) compared to HF-fed control mice. Further, cocoa supplementation attenuated insulin resistance, as indicated by improved HOMA-IR, and reduced the severity of obesity-related fatty liver disease (decreased plasma alanine aminotransferase and liver triglyceride) compared to HF group. Cocoa supplementation also significantly decreased plasma levels of the pro-inflammatory mediators interleukin-6 (IL-6, 30.4 %), monocyte chemoattractant protein-1 (MCP-1, 25.2 %), and increased adiponectin (33.7 %) compared to HF-fed mice. Expression of pro-inflammatory genes (Il6, Il12b, Nos2, and Emr1) in the stromal vascular fraction (SVF) of the epididymal white adipose tissue (WAT) was significantly reduced (37-56 %) in the cocoa-supplemented mice.
Conclusions:
Dietary supplementation with cocoa ameliorates obesity-related inflammation, insulin resistance, and fatty liver disease in HF-fed obese mice, principally through the down-regulation of pro-inflammatory gene expression in WAT. These effects appear to be mediated in part by a modulation of dietary fat absorption and inhibition of macrophage infiltration in WAT.
METHODS for measuring antioxidants and appraising antioxidant activity appear to be of two general types. If the chemical nature of the antioxidant is known, one may strive for a test specific for the compound or group of interest; for example, the nitroprusside test for sulphydryl groups. Alternatively one may observe the inhibition of some natural oxidative process such as the β-oxidation of fats, as a function of the added antioxidant.
The antioxidative activity of the anthocyanin pigments cyanidin 3-O-beta-D-glucoside (C3G) and cyanidin (Cy) was examined by using linoleic acid autoxidation, liposome, rabbit erythrocyte membrane, and rat liver microsomal systems. C3G and Cy had antioxidative activity in all systems. Cy had a stronger activity than C3G and the same activity as a-tocopherol (Toe) in the liposome and rabbit erythrocyte membrane systems. In the rat liver microsomal system, Cy and C3G exhibited stronger activity than Toe. These data suggest that the pigments may play an important role in the prevention of lipid peroxidation of cell membranes induced by active oxygen radicals in living systems as dietary antioxidants after ingestion.
The thiobarbituric acid (TBA) reaction was performed on linoleic acid 13-monohydroperoxide, autoxidized fatty esters, edible
fats and oils, rat liver microsomal lipids, and on human erythrocyte ghost lipids in order to determine which substances from
peroxidized lipids are TBA-reactive. The reaction was carried out in 2% acetic acid containing butylated hydroxytoluene using
two different reaction modes: a one-step mode which involves heating at 100°C, and a two-step mode which involves first treatment
at 5°C and subsequent heating at 100°C. Yields of the red 1∶2 malonaldehyde/TBA adduct, as estimated by absorbance, fluorescence
intensity and high-performance liquid chromatography, were much higher than the malonaldehyde content as determined by direct
chemical analysis. Yields of red pigment obtained by the two-step mode were slightly higher than those obtained by the one-step
mode. Pigment yields were dramatically increased by addition oft-butyl hydroperoxide. Red pigment formation from alkenals and alkadienals was similarly enhanced by the two-step mode or by
addition oft-butyl hydroperoxide, whereas pigment formation from malonaldehyde was not. It appears likely that a component of the total
red pigment formed from the peroxidized lipids was due to aldehyde species other than malonaldehyde.
The aim of this work was to evaluate the effects of polyphenol-rich adzuki bean extract on lipid metabolism, triglyceride accumulation and proinflammatory cytokine secretion in vivo and in vitro.
For the in vivo study, rats were divided into four groups: group C was fed a control diet, group A was fed the control diet with 1% adzuki bean extract, group CF was fed a high fat diet, and group AF was fed a high fat diet with 1% adzuki bean extract. For the in vitro study, the ability of adzuki bean extract to suppress triglyceride incorporation, glycerol phosphate dehydrogenase activity and inflammatory response was investigated in cultured human adipocytes. Data from the animal study showed that adzuki bean extract improved lipid metabolism in both the normal and high-fat diet groups. Adzuki bean extract treatment in the high-fat group resulted in significant reductions in total hepatic lipid accumulation and lipid secretion into the feces. Incubation of adipocytes with adzuki bean extract significantly decreased triglyceride accumulation, glycerol phosphate dehydrogenase activity and inflammatory responses without affecting cell viability.
The results of this study demonstrate that adzuki bean extract has high potential to serve as a natural anti-obesity agent. Copyright © 2012 Society of Chemical Industry.
A(−)-epicatechin (EC) and (−)-epigallocatechin (EGC) mixture and a mixture of their gallates (ECG and EGCG, respectively) markedly lowered lymphatic cholesterol absorption in rats with a cannulated thoracic duct. A mixture of ECG and EGCG was more effective in reducing cholesterol absorption than the EC and EGC mixture. These catechins also tended to decrease lymphatic absorption of triacylglycerols, although not so pronounced as in cholesterol absorption. An in vitro study on micellar solubility of cholesterol showed that these catechin mixtures precipitated cholesterol solubilized in mixed bile salt micelles in a dose-dependent manner. A mixture of ECG and EGCG more effectively precipitated micellar cholesterol than a mixture of EC and EGC. When purified EC, EGC, ECG and EGCG were used, EGCG was more effective in precipitating micellar cholesterol than ECG. The effect of EC and EGC was comparable and weaker than their gallate esters. The bile acid concentration in the micelles was not affected by these catechins. A positive correlation was observed between the amount of coprecipitated EGCG and cholesterol. These results clearly show that tea catechins, in particular their gallate esters, effectively reduce cholesterol absorption from the intestine by reducing solubility of cholesterol in mixed micelles. The observation accounts for the hypocholesterolemic effect of tea catechins.
Soybean is known to have an anti-obesity effect. We compared the anti-obesity effect of doenjang, a fermented soybean paste, with that of nonfermented soybeans in rats. Steamed soybeans and doenjang (steamed soybeans fermented and aged for 10 months) were sampled and freeze-dried. Male Sprague-Dawley rats were fed basal (BA) (5% fat), high fat (HF) (30% fat), HF+steamed soybeans (SOY), or HF+doenjang (DJ) diet ad libitum for 8 weeks. HF significantly increased body weight gain, liver weight, hepatic triglyceride (TG) and cholesterol levels, and epididymal fat pad weight compared with BA. Compared with HF, body weight gain and hepatic TG and cholesterol levels were significantly lower in SOY and DJ groups, but they were not significantly different from each other. DJ significantly reduced visceral fat weight and epididymal adipocyte size compared with HF, whereas SOY resulted in a mild reduction without significance. This was possibly because DJ showed lowered fatty acid synthase (FAS) activity and elevated carnitine palmitoyltransferase (CPT)-1 activity in liver tissue more than SOY. SOY and DJ did not affect serum total and high-density lipoprotein-cholesterol levels compared with HF; however, DJ significantly lowered the atherogenic index and serum leptin level. In conclusion, doenjang, a fermented soybean product, was more effective than soybeans for preventing diet-induced visceral fat accumulation, possibly because of its greater effects on CPT-1 activity stimulation and FAS activity suppression. These effects may be due in part to the higher content of aglycone isoflavones in doenjang.
We investigated whether the fat and protein fractions of freshwater clam (Corbicula fluminea) extract (FCE) could ameliorate hypercholesterolaemia in rats fed a high-cholesterol diet. We also explored the mechanism and the components that exert the hypocholesterolaemic effect of FCE. The doses of the fat and protein fractions were equivalent to those in 30 % FCE. The fat and protein fractions of FCE, two major components of FCE, significantly reduced the serum and hepatic cholesterol levels. The fat fraction more strongly reduced serum cholesterol levels than the same level of total FCE. The excretion of faecal neutral sterols increased in rats fed the total the FCE and the fat fraction of FCE. On the other hand, faecal bile acid levels were greater in rats fed the total FCE and the fat and protein fractions of FCE than in control animals. The hepatic gene expression of ATP-binding cassette transporter G5 and cholesterol 7α-hydroxylase was up-regulated by the administration of the total FCE and both the fat and protein fractions of FCE. These results showed that the fat and protein fractions of FCE had hypocholesterolaemic properties, and that these effects were greater with the fat fraction than with the protein fraction. The present study indicates that FCE exerts its hypocholesterolaemic effects through at least two different mechanisms, including enhanced excretion of neutral sterols and up-regulated biosynthesis of bile acids.
We examined the effects of fermented bean pastes derived from bean vinegar by-products on serum cholesterol in rats. The rats were fed boiled paste from adzuki (A), kintoki (K), or tebou (T), or fermented paste from adzuki (AP), kintoki (KP), or tebou (TP) for 4 weeks. The serum non-high-density lipoprotein (HDL) cholesterol levels in all the experimental groups, except for A group, were significantly lower than in the control (CN) group. Likewise, the serum triglyceride levels in K and all the fermented bean groups were significantly lower than in the CN group. The levels of hepatic 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase mRNA in all the experimental groups except for A were significantly lower than in the CN group. These findings indicate that fermented bean pastes also suppress cholesterol synthesis, resulting in a reduced serum cholesterol concentration. These effects might be related not only to the resistant starch but also to the protein or peptide in the fermented bean paste.
To evaluate the soybean polyphenol glucosides bioconversion to aglycone forms by different beta-glucosidases-producing filamentous fungi to enhance their antioxidant activity.
Soybean defatted flour was submitted to solid-state fermentation with Aspergillus niger, Aspergillus niveus and Aspergillus awamori. The fungi studied produced approximately the same beta-glucosidase activity units amount when p-nitrophenyl-beta-d-glucopyranoside was used as substrate for the assay. However, electrophoretic analysis, using 4-methylumbellipheryl-beta-d-glucopyranoside as substrate, showed that beta-glucosidase produced by A. niveus was more active. Fermented methanolic extracts showed an increase in polyphenol and genistein contents and antioxidant activities. The highest genistein content was found in soybean fermented by A. niveus. Methanolic extracts of the soybean fermented by the different fungi showed a similar capacity of scavenging H(2)O(2) generated in vivo by the tumour promoter 12-O-tetradecanoyl phorbol-13-acetate.
A. niveus synthesized a beta-glucosidase with higher specificity to hydrolyse genistin beta-glycosidic bond than those produced by A. awamori and A. niger.
The utilization of these beta-glucosidases-producing fungi in soybean fermentation processes resulted in the obtaining of methanolic extracts with different antioxidant potentials that could be used either therapeutically or as an antioxidant in nonphysiological oxidative stress conditions, as the one induced in skin by UV radiation.
A large amount of hydrogen peroxide was generated in a neutral buffer solution through which cigarette smoke was bubbled. Superoxide anion radical also appeared. The hydrogen peroxide may be formed by the autoxidation of polyphenols such as catechol and hydroquinone in the cigarette smoke.
In recent years, it has been shown that active oxygen species or free radicals are closely involved in various diseases. Accumulating information supports the hypothesis that oxidative stress involving lipid peroxidation may contribute to the pathogenesis of Parkinson's disease. The objectives of this review are, first, to discuss some of the roles of active oxygen species in the pathogenesis of Parkinson's disease; second, to examine the possible effects of antioxidants as the protective therapy for Parkinson's disease, and, third, to summarize results from in vitro experiments that the dopamine agonist bromocriptine, used for treatment of Parkinson's disease, has a strong antioxidative effect.
The effect of green tea catechin supplementation on antioxidant capacity of human plasma was investigated. Eighteen healthy male volunteers who orally ingested green tea extract (254 mg of total catechins/subject) showed 267 pmol of epigallocatechin-3-gallate (EGCg) per milliliter of plasma at 60 min after administration. The plasma phosphatidylcholine hydroperoxide (PCOOH) levels attenuated from 73.7 pmol/mL in the control to 44.6 pmol/mL in catechin-treated subjects, being correlated inversely with the increase in plasma EGCg level. The results suggested that drinking green tea contributes to prevent cardiovascular disease by increasing plasma antioxidant capacity in humans.
Chronic liver disease is a major cause of morbidity and mortality in the United States. Although often used to detect liver disease, the prevalence and etiology of elevated aminotransferases are unknown.Methods
We analyzed data on adults ages 17 yr and older (N = 15,676) from the Third National Health and Nutrition Examination Survey (1988–1994). Participants were classified as having elevated aminotransferase levels if either aspartate aminotransferase or alanine aminotransferase was elevated above normal. Aminotransferase elevation was classified as “explained” if there was laboratory evidence of hepatitis B or C infection, iron overload, or if there was a history of alcohol consumption. Analyses were weighted to provide national estimates.ResultsThe prevalence of aminotransferase elevation in the United States was 7.9%. Aminotransferase elevation was more common in men compared to women (9.3% vs 6.6%, p = 0.002), in Mexican Americans (14.9%) and non-Hispanic blacks (8.1%) compared to non-Hispanic whites (7.1%, p < 0.001). High alcohol consumption, hepatitis B or C infection and high transferrin saturation were found in only 31.0% of cases. Aminotransferase elevation was unexplained in the majority (69.0%). In both men and women, unexplained aminotransferase elevation was significantly associated with higher body mass index, waist circumference, triglycerides, fasting insulin, and lower HDL; and with type 2 diabetes and hypertension in women (all p < 0.05).Conclusions
Aminotransferase elevation was common in the United States, and the majority could not be unexplained by alcohol consumption, viral hepatitis or hemochromatosis. Unexplained aminotransferase elevation was strongly associated with adiposity and other features of the metabolic syndrome, and thus may represent nonalcoholic fatty liver disease.
Feeding rats beans with resistant starch reduces their serum cholesterol concentration; however, the mechanism by which this occurs is not fully understood. We examined the effects of enzyme-resistant fractions of adzuki (Vigna angularis) and tebou (Phaseolus vulgaris, var.) beans on serum cholesterol and hepatic mRNA in rats. Rats were fed a cholesterol-free diet with 50 g of cellulose powder (CP)/kg, 50 g of an enzyme-resistant fraction of adzuki starch (AS)/kg, or 50 g of an enzyme-resistant fraction of tebou starch (TS)/kg diet for 4 wk. There were no significant differences in body weight, liver weight, and cecum contents among the groups, nor was there a significant difference in food intake among the groups. The levels of serum total cholesterol, VLDL + intermediate density lipoprotein + LDL-cholesterol, and HDL cholesterol in the AS and TS groups were significantly (P < 0.05) lower than in the CP group throughout the feeding period. Total hepatic cholesterol in the CP group was significantly (P < 0.05) lower than in the AS and TS groups, fecal cholesterol excretion in the TS group was significantly (P < 0.05) greater than in the CP and AS groups, and the fecal total bile acid concentrations in the AS and TS groups were significantly (P < 0.05) higher than in the CP group. Cecal acetate, propionate, and n-butyrate concentrations in the AS and TS groups were significantly (P < 0.05) higher than in the CP group. The level of hepatic scavenger receptor class B1 (SR-B1) mRNA in the TS group was significantly (P < 0.05) higher than in the CP group, and the levels of hepatic cholesterol 7alpha-hydroxylase mRNA in the AS and TS groups were significantly (P < 0.05) higher than in the CP group. These results suggest that AS and TS have a serum cholesterol-lowering function due to the enhanced levels of hepatic SR-B1 and cholesterol 7alpha-hydroxylase mRNA.
We examined the effects of the resistant starches of adzuki (Vigna angularis), kintoki (Phaseolus vulgaris, variety), and tebou (P. vulgaris, variety) beans on the lipid metabolism in rats. Rats were fed a cholesterol-free diet with 25 g of cornstarch (CS)/100 g diet, 25 g of adzuki starch (AS)/100 g diet, 25 g of kintoki starch (KS)/100 g diet, or 25 g of tebou starch (TS)/100 g diet for 4 wk. The cecal contents in the TS group were significantly higher than those in the CS and KS groups. There were no significant differences in body weight or food intake among the groups. The relative liver weight in the CS group was significantly greater than that of the AS, KS, and TS groups. The serum total cholesterol, VLDL+IDL+LDL-cholesterol, and triglyceride concentrations in the AS, KS, and TS groups were significantly lower than those in the CS group throughout the feeding period. Though the total hepatic cholesterol concentration in the TS group was significantly higher than that in the KS group, there were no significant differences between the CS and other starch groups. The cecal pH value in the CS group was significantly higher than that of the bean starch groups. The cecal butyric acid concentrations in the AS, KS, and TS groups were significantly higher than that in the CS group, and the cecal total short-chain fatty acid (SCFA) concentrations in the AS and TS groups were significantly higher than those of the CS group. The fecal cholesterol excretion of the AS, KS, and TS groups were significantly higher than that in the CS group. The fecal coprostanol excretion in the AS group was significantly higher than that in the CS group. There was a negative correlation between the serum VLDL+IDL+LDL-cholesterol concentration and fecal neutral steroid excretion (r = -0.664, p < 0.001) in the present experiment. Furthermore, the cecal total SCFA concentration was negatively correlated with the serum VLDL+IDL+LDL-cholesterol concentration (r = -0.665, p < 0.001) and positively correlated with fecal neutral steroid excretion (r = 0.481, p < 0.05). The cecal butyric acid level was also negatively correlated with the serum VLDL+IDL+LDL-cholesterol concentration (r = -0.609, p < 0.01) and positively correlated with fecal neutral steroid excretion (r = 0.658, p < 0.001). The results suggest that AS, KS, and TS elevate cecal SCFA concentration, in particular butyric acid concentration, and fecal neutral sterol excretion, and lower the serum total cholesterol level.
Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets. Total phenolics of each sample were also measured using the Folin-Ciocalteu reagent. Hydrophilic ORAC(FL) values (H-ORAC(FL)) ranged from 0.87 to 2641 micromol of Trolox equivalents (TE)/g among all of the foods, whereas lipophilic ORAC(FL) values (L-ORAC(FL)) ranged from 0.07 to 1611 micromol of TE/g. Generally, L-ORAC(FL) values were <10% of the H-ORAC(FL) values except for a very few samples. Total antioxidant capacity was calculated by combining L-ORAC(FL) and H-ORAC(FL). Differences of ORAC(FL) values in fruits and vegetables from different seasons and regions were relatively large for some foods but could not be analyzed in detail because of the sampling scheme. Two different processing methods, cooking and peeling, were used on selected foods to evaluate the impact of processing on ORAC(FL). The data demonstrated that processing can have significant effects on ORAC(FL). Considering all of the foods analyzed, the relationship between TP and H-ORAC(FL) showed a very weak correlation. Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 micromol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994-1996).
The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9:1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i.e. O-miso). Its usefulness as a seasoning, as well as high antioxidative activity in vitro and antimutagenicity have already been presented. In this study, the antioxidative activity of O-miso in vivo, as well as serum cholesterol-lowering action, were investigated concerning contribution to health. In rats fed O-miso, the serum alpha-tocopherol level and isoflavone-aglycone-intake were higher than in rats fed low-salt soybean miso (S-miso). The activities of serum GSH-Px and hepatic catalase were also higher in rats fed O-miso than in rats fed S-miso, while the TBARS values were lower in both the serum and livers of rats fed O-miso. Furthermore, O-miso intake suppressed a rise in serum cholesterol level and increased fecal bile acid excretion. Such a cholesterol-lowering action of O-miso may be attributable to the micelle-breaking or evacuant effects of indigestible proteinous residues and the antioxidative activity of isoflavone-aglycones. O-miso seems to be more beneficial to health than S-miso in view of these aspects.
The enzyme activities of Aspergillus oryzae on koji (malted rice) and Neurospora intermedia on S-oncom and O-oncom (fermented soybeans and okara with N. intermedia, respectively) were compared. The major enzymes of N. intermedia were different from those of A. oryzae, and the enzyme activities of O-oncom were extremely higher than those of S-oncom. S5-Miso, S10-miso and S9O1-miso replacing 50% or 100% of steamed soybeans with S-oncom or a 9 : 1 mixture of S-oncom and O-oncom, respectively, were prepared to supplement the enzyme action of koji. The chemical components of those miso were almost the same as those of soybean-miso (C-miso). The miso soups prepared with S5-miso, S10-miso and S9O1-miso were all considered to be more palatable and pleasant-tasting than the soup prepared with C-miso, and their flavor was preferred in the same degree as that of T5-miso using 50% tempeh, the soybeans fermented with Rhizopus oligosporus. Scavenging activities of DPPH and O2- and antimutagenicity of the 70% ethanol extract from those miso were higher than those of hot-water extract, and the activities of S9O1-miso were the highest. The isoflavone-aglycons and brownish color of S9O1-miso were higher than those of C-miso. The higher contents of isoflavone-aglycons and melanoidines of S9O1-miso might contribute to their higher antioxidant activity and antimutagenicity. From these results, S9O1-miso has potential as a healthier alternative to C-miso in terms of taste and health benefits.
Cellular Membrane: a key to disease processes
- T Yoshikawa
- M Kondo
Yoshikawa, T. and Kondo, M., Cellular Membrane: a key to
disease processes, Boca Raton, CRC Press, 1993, pp. 271-284.
Cooking Characteristics of Adzuki Beans, Vigna angularis
- A Hatai
Hatai, A., "Cooking Characteristics of Adzuki Beans, Vigna
angularis," The Japan Society of Cookery Science, 27, 238-242,
1994 (in Japanese).
Black Soybeans Show Acute and Chronic Liver Protective Functions Against Ccl4 Induced Liver Damage
- C K Hsu
- C H Chang
- C C Wang
Hsu, C.K., Chang, C.H., Wang, C.C., "Black Soybeans Show
Acute and Chronic Liver Protective Functions Against Ccl4
Induced Liver Damage." World Academy of Science, Engineering
and Technology, 3, 7, 2015.
Miso science and technology
- N Gomyo
Gomyo, N., "Miso science and technology," National Miso
Engineering Society, 47, 205, 1999.
Studies on anthocyanins of edible legumes
- K Yoshida
- K Kameda
- T Kondo
Yoshida, K., Kameda, K. and Kondo, T., "Studies on anthocyanins
of edible legumes," Urakami Foundation Memories, 5, 85-95,
1996 (in Japanese).
The prevalence and etiology of elevated aminotransferase levels in the United States
- J Clark
- F Brancati
- A Diehl
Clark, J., Brancati, F. and Diehl, A., "The prevalence and etiology
of elevated aminotransferase levels in the United States,"
American Journal of Gastroenterology, 98, 960-967, May 2003.
Guide for the Care and Use of Laboratory Animals
National Research Council, Guide for the Care and Use of
Laboratory Animals. National Academy Press, Washington, 1996.
- T Yasuda
- K Nakajima
- A Hiwatashi
- C Moroi
- H Sanada
- Y Egashira
Yasuda, T., Nakajima, K., Hiwatashi, A., Moroi, C., Sanada, H.
and Egashira, Y., " Effect of Rutin in Buckwheat Noodle on Lipid
Metabolism in Rats, " Food Science and Technology Research, 19,
1011-1018, 2013.
- Y Nakamura
- K Yabe
- K Shimada
- K Sasaki
- K Han
- T Okada
- M Sekikawa
- K Ohba
- N Ito
- K Horiuchi
- S Kawakami
- M Fukushima
Nakamura, Y., Yabe, K., Shimada, K., Sasaki, K., Han, K., Okada,
T., Sekikawa, M., Ohba, K., Ito, N., Horiuchi, K., Kawakami, S.,
and Fukushima, M., "Effect of Fermented Bean Paste on Serum
Lipids in Rats Fed a Cholesterol-Free Diet," Bioscience,
Biotechnology, and Biochemistry, 73, 2506-2512, Nov. 2009.