Yasumasa, Okazaki and Iqbal, Mohammad and Norito, Kawakami and Yorihiro, Yamamoto and Shinya Y., Toyokuni and Shigeru, Okada (2010) A beverage containing fermented black soybean ameliorates ferric nitrilotriacetate-induced renal oxidative damage in rats. Journal of Clinical Biochemistry and Nutrition, 47 (3). pp. 198-207. ISSN 0912-0009
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Abstract
It is beneficial to seek scientific basis for the effects of functional foods. Natural pigments derived from plants are widely known as possible antioxidants. Black soybean contains a larger amount of anthocyanins than regular soybean. Here we studied the antioxidative effect of a beverage obtained via citric acid fermentation of black soybean (BBS), using a rat model of renal oxidative injury induced by a renal carcinogen, ferric nitrilotriacetate. BBS (10 ml/kg) was orally administered 30 min before ferric nitrilotriacetate treatment. Renal lipid peroxidation was significantly suppressed in the BBS-pretreated animals concomitant with decrease in 4-hydroxy-2-nonenal-modified proteins and 8-hydroxy-2′-deoxyguanosine. Maintenance of renal activities of antioxidative enzymes including catalase, glutathione peroxidase, glutathione reductase, glutathione S-transferase, glucose-6-phosphate dehydrogenase and quinone reductase was significantly better in the BBS-pretreated rats. Elevation of serum creatinine and urea nitrogen was significantly suppressed in the BBS-pretreated rats. These data suggest that dietary intake of BBS is useful for the prevention of renal tubular oxidative damage mediate by iron, and warrant further investigation.
| Item Type: | Article |
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| Keyword: | Black soybean, anthocyanin, ferric nitrilotriacetate, oxidative stress, lipid peroxidation |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol |
| Department: | INSTITUTE > Biotechnology Research Institute (BRI) |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 09 Mar 2011 17:31 |
| Last Modified: | 13 Oct 2017 09:58 |
| URI: | https://eprints.ums.edu.my/id/eprint/2139 |
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