Hepatoprotective Effects of Soybean Varieties Containing Different Levels of Isoflavones and Anthocyanins against Carbon Tetrachloride‐Induced Liver Injury in Mice

Abstract

Considering the high lethality rate of high isoflavone variety of soy (Aga No. 3) group on mice insulted with CCl4, the potential risk of the excessive intake of isoflavones was examined using four different varieties of soybean (Aga No. 3, Aga No. 4, DaeWon, ChungJa) and 3 different levels of Aga No. 3 with varying concentrations of isoflavones and anthocyanins, 110 mice were divided into 10 experimental groups including control, CCl4–treated group, four soybean + CCl4 groups, and vitamin E + CCl4 group. Mice were fed experimental diet containing 30% soybean, except for Aga No. 3 (5%, 15%, 30%), vitamin E and isoflavone mixture for 13 days, followed by injection with CCl4 (0.6 ml/kg bw, day 1 & 12) and sacrificed at 13th day after injection. The antioxidative properties of soybean diets were compared based on FRAP value and concentration of plasma 8‐OHdG. The hepatoprotective effect of soybean varieties was evaluated by measuring levels of plasma enzymes such as GOT, GPT, and LDH which are biomarkers for hepatic inury. The hepatic levels of antioxidant enzymes including heme oxigenase‐1 and NQO1 collected from experimental groups were compared from each using western blot. Our data suggested that hepatotoxicity of CCl4 was ameliorated by feeding black soybean containing anthocyanins while yellow soybean with any level of isoflavones did not have protective effect.