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Fermented Soy Permeate Reduces Cytokine Level and Oxidative Stress in Streptozotocin-Induced Diabetic Rats.

Abstract : Oxidative stress and inflammation are involved in the development of type 1 diabetes and its complications. Because two compounds found in soy, that is, isoflavones and alpha-galactooligosaccharides, have been shown to exert antioxidant and anti-inflammatory effects, this study aimed to assess the effects of a dietary supplement containing these two active compounds, the fermented soy permeate (FSP). We hypothesized that FSP would be able to reduce in vivo oxidative stress and inflammation in streptozotocin (STZ)-induced type 1 diabetic rats. Thirty male Wistar rats were divided into the control placebo, diabetic placebo, and diabetic FSP-supplemented groups. They received daily, by oral gavage, water (placebo groups) or diluted FSP (0.1 g/day; FSP-supplemented group). After 3 weeks, glycemic regulation (glycemia and fructosamine level); the plasma level of carboxymethyllysine (CML), a marker of systemic oxidative stress in diabetes; and the plasma levels of inflammatory markers (CRP, IL-1β, IL-6, and uric acid) were evaluated. Markers of oxidative damage (isoprostanes and GSH/GSSG), antioxidant enzymatic activity (SOD and GPX), and Mn-SOD content were determined in skeletal muscle (gastrocnemius). Diabetic placebo rats exhibited higher CML levels, lower SOD and GPX activities, and decreased Mn-SOD contents. FSP supplementation in diabetic animals normalized the CML and antioxidant enzymatic activity levels and tended to increase Mn-SOD expression. The markers of inflammation whose levels were increased in the diabetic placebo group were markedly decreased by FSP (IL-1β: -75%, IL-6: -46%, and uric acid: -17%), except for CRP. Our results demonstrate that FSP exhibited antioxidant and anti-inflammatory properties in vivo in STZ-induced diabetic rats.
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Contributor : Laurent Jonchère <>
Submitted on : Wednesday, June 3, 2015 - 11:09:49 AM
Last modification on : Monday, February 15, 2021 - 10:38:02 AM



Ludivine Malardé, Carole Groussard, Luz Lefeuvre-Orfila, T Vincent, Arlette Gratas-Delamarche. Fermented Soy Permeate Reduces Cytokine Level and Oxidative Stress in Streptozotocin-Induced Diabetic Rats.. Journal of Medicinal Food, Mary Ann Liebert, 2015, 18 (1), pp.67-75. ⟨10.1089/jmf.2013.0132⟩. ⟨hal-01159322⟩



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