Protective Effect of Steamed Soybean Wastewater Against Intestinal Inflammation

Abstract

Steamed soybean wastewater (SSW) is a commonly produced as a byproduct for manufacturing soybean food such as chonggukjang, doenjang, and natto, and may contain various water‐soluble and biologically beneficial constituents. In this study, we examined the general composition of SSW and additionally the protective effect against colorectal damage caused by dextran sodium sulfate (DSS) in adult male BALB/c mice. The moisture content in the SSW was 90.8±0.42%, crude protein 1.2±0.02%, crude lipid 0.13±0.01%, crude protein 0.85±0.05%, carbohydrate 7.02±0.32%. For animal study, the lyophilized SSW was dissolved in vehicle (consisting of 5% v/v ethanol, 5% v/v tween‐80, and 90% saline) and orally administered at a dose of 1 g/kg body weight on a daily basis for three weeks. Colorectal damage was induced by providing 3.5% (w/v) DSS in drinking water for the last nine days. We found that oral administration of SSW macroscopically and histologically improved DSS‐induced colorectal injury, reduced expressions of inflammatory cytokines and NF‐κB and its downstream proteins in the colorectal tissue, and decreased molecular markers of oxidative DNA damage (assessed by the plasm level of 8‐OHdG) and lipid peroxidation (measured by the MDA level in liver homogenate). These results suggest that dietary SSW can ameliorate colorectal damage by attenuation of inflammatory response.This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.