Fermented soybean powder containing S-equol alleviates the postmenopausal signs of ovariectomized rats

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Byung Hee Choi, Kwanyong Choi, Soo-Yeon Park, Ji Yeon Kim
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Abstract

Menopausal symptoms, including hot flashes, metabolic changes, and osteoporosis, significantly impact postmenopausal women. Given concerns about hormone replacement therapy, S-equol, a metabolite of the soybean isoflavone daidzein, has emerged as a potential alternative. This study explored the efficacy of S-equol-containing-supplement (SE5-OH), a fermented soy germ containing S-equol, on menopausal symptoms and osteoporosis in 6-month-old and 8-week-old ovariectomized (OVX) rat models. SE5-OH did not affect uterine weight or endometrial thickness but significantly reduced body weight in 8-week-old OVX rats (p < 0.01). SE5-OH also decreased estrogen receptor upregulation in the liver and hypothalamus. In the hypothalamus, SE5-OH downregulated calcitonin gene-related peptide levels, which are linked to hot flashes and osteoporosis (p < 0.05). Additionally, SE5-OH stabilized the bone-formation marker RANKL/OPG, tended to increase estrogen receptor levels in tibial bone tissue and increased serum bone-turnover biomarkers. In conclusion, SE5-OH may alleviate postmenopausal symptoms, including hot flashes, lipid metabolism changes, and osteoporosis.

Abstract Image

含s -雌马酚发酵豆粉减轻去卵巢大鼠绝经后症状
更年期症状,包括潮热、代谢变化和骨质疏松症,对绝经后妇女影响很大。考虑到对激素替代疗法的担忧,大豆异黄酮大豆苷元的代谢物s -雌马酚已经成为一种潜在的替代品。本研究探讨了含s -雌马酚补充剂(SE5-OH)(一种含有s -雌马酚的发酵大豆胚芽)对6月龄和8周龄去卵巢(OVX)大鼠模型的绝经期症状和骨质疏松症的疗效。SE5-OH不影响8周龄OVX大鼠的子宫重量和子宫内膜厚度,但显著降低体重(p < 0.01)。SE5-OH还能降低肝脏和下丘脑中雌激素受体的上调。在下丘脑中,SE5-OH下调与潮热和骨质疏松有关的降钙素基因相关肽水平(p < 0.05)。此外,SE5-OH稳定骨形成标志物RANKL/OPG,倾向于增加胫骨骨组织中的雌激素受体水平,增加血清骨转换生物标志物。总之,SE5-OH可以缓解绝经后症状,包括潮热、脂质代谢改变和骨质疏松症。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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