Nutritional Sciences

The Korean Nutrition Society (한국영양학회)
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Effects of Dietary Soy Protein and Soy Isoflavones on Cerebral Infarction Size and Antioxidant Enzyme Activities in a Rat Focal Ischemia Model

  • Published : 2006.11.30
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Abstract

In this study we investigated the neuroprotective, antioxidative, and hypocholestrolemic effects of dietary soy protein and soy isoflavone in a rat focal brain ischemia model. Weaning Sprague-Dawley rats were fed a 20% casein-based diet (CA), 20% soy protein-based diet (SP), or 0.2% soy isoflavones-supplemented diet (ISO) for 6 weeks. The cortical infarction volume of the ISO group was significantly lower than that of the SP group. The thiobarbituric acid reactive substances (TBARS) were considerably lower in the ISO group than the CA group. Glutatbione peroxidase activities of the SP group were notably higher than those of the CA group. Acetylcholinesterase (AchE) activities of the SP group were significantly decreased compared to the CA group. LDL cholesterol levels and LDL/HDL ratios of the ISO group were lower than those of the CA and SP groups. Our results collectively suggest that soy isoflavones may contribute to neuroprotection by reducing the TBARS and serum LDL/HDL ratio, whereas soy protein may be associated with the regulation of cognitive functions by modulating AchE activity.

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References

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