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KMID : 1161420110140030232
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Journal of Medicinal Food
2011 Volume.14 No. 3 p.232 ~ p.239
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The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats
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Choi Je-Hun
Kwon Sun-Hwa
Park Kun-Young
Yu Byung-Pal
Kim Nam-Deuk
Jung Jee-H.
Chung Hae-Young
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Abstract
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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 factor κB (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, such as 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.
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KEYWORD
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cheonggukjang, doenjang, high-fat diet, inflammation, inflammatory genes, isoflavones, nuclear factor κB, obesity, reactive species generation, soybean
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