Composition and Anti-inflammatory Activity of Soy Isoflavone Aglycones in the Soy Sauce Residues of Different Sources
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Abstract:
In order to further study the composition and physiological activity of soy isoflavone aglycones from soy sauce residue, compositional analysis of soy isoflavone aglycones was performed before and after soy sauce residue of different sources being defatted, and their anti-inflammatory activities were evaluated using a RAW264.7 macrophage model. The results showed that defatting did not affect the type of isoflavone aglycones in the soy sauce residues of different sources (p > 0.05), and the total amount of soy isoflavone aglycones in the soy sauce residue from company ② was significantly higher than those for other companies (p < 0.01). After washing with water, extraction with ethyl acetate and adsorption by neutral alumina, the content of soy isoflavone aglycones in the soy sauce residue from company ② reached 30.35%±1.34%. After purification, the soybean isoflavone aglycones from Company② significantly reduced NO, TNF-α, IL-1β and IL-6 induced by lipopolysaccharide (LPS) in RAW264.7 macrophages (p < 0.01), with the highest inhibitory rates as 80.65%,75.94%, 78.52% and 85.84%, respectively (p < 0.01), thus possessing extremely significant anti-inflammatory activities. In this research, the composition and anti-inflammatory activity of soy isoflavone aglycones in the soy sauce residues of different sources were preliminarily studied, which provided a theoretical basis for further development and utilization of soybean isoflavone aglycone resources.
