Fermented soybean has anti-inflammatory properties in the kidney of high-fat-fed rats. - GreenMedInfo Summary
The anti-inflammatory action of fermented soybean products in kidney of high-fat-fed rats.
J Ethnopharmacol. 1987 Jul;20(2):85-106. PMID: 21332402
Molecular Inflammation Research Center for Aging Intervention, College of Pharmacy, Pusan National University, San 30, Jangjeon-dong, Geumjeong-gu, Busan, 609-735, Republic of Korea.
Soybean has many compounds with a variety of biological properties that potentially benefit human health; among them, isoflavones have inhibitory effects on lipid oxidation in adipose tissue. In this study, we examined two Korean traditional fermented soybean products--doenjang (DNJ) and cheonggukjang (CGJ)--for their ability to suppress redox-sensitive nuclear factorκB (NF-κB) activation in the kidney of rats fed a high-fat diet. Sprague-Dawley rats, 4 weeks old, were fed soybean, DNJ, or CGJ (1 g/kg/day) with a 20% fat diet for 6 weeks. Body weight and food intake were carefully monitored. NF-κB-related activities of genes for inflammatory proteins, suchas inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and vascular cell adhesion molecule-1 (VCAM-1), were determined. The soybean products exhibited antioxidative action by maintaining redox regulation, suppressing NF-κB activation, and modulating the expression of genes for NF-κB-induced inflammatory proteins such as COX-2, iNOS, and VCAM-1. Based on these results, we conclude that Korean traditional soybean fermented products, especially CGJ, suppress the generation of reactive species, NF-κB activity, and NF-κB-related inflammatory genes.