Obesity, a factor increasing the risk of metabolic diseases such as type 2 diabetes, dyslipidemia, and hypertension, can be reduced by the intake of soy isoflavones. In this study, we investigated whether skeletal muscle PGC1α, a transcriptional activator known to promote a variety of exercise-related metabolic processes, is involved in the anti-obesity effects of soy isoflavones using skeletal muscle-specific PGC1α knockout mice. The results showed that the intake of soy isoflavones reduced white adipose tissue weight and increased expression of energy metabolism-related genes such as mitochondrial function, lipolysis, and fatty acid oxidation in skeletal muscle. However, these effects were not observed in skeletal muscle-specific PGC1α knockout mice. In C2C12 myoblasts with overexpressing PGC1α, soy isoflavone treatment increased energy-metabolism related genes. Therefore, PGC1α of skeletal muscle is likely to be involved in the anti-obesity effects of soy isoflavones.
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http://dx.doi.org/10.3177/jnsv.70.434 | DOI Listing |
Antioxidants (Basel)
December 2024
Department for Life Quality Studies, University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols.
View Article and Find Full Text PDFPhytother Res
December 2024
Université de Rennes, Inserm, EHESP, Irset (Institut de Recherche en Santé, Environnement et Travail) - UMR_S 1085, Rennes, France.
In Western countries, the increase in the consumption of soy-derived products raises the population's exposure to isoflavones. These molecules, present in many foods, have numerous effects on the body's cells, including regulation of the transcription and epigenetics, cell signaling, cell cycle, cell growth, apoptosis, and oxidative stress. However, despite the multitude of studies conducted, on these compounds, it remains difficult to draw definitive conclusions regarding their safety or dangerousness in the diet.
View Article and Find Full Text PDFMolecules
December 2024
Department of General and Pediatric Ophthalmology, Medical University of Lublin, 20-079 Lublin, Poland.
Isoflavones are found in numerous plant species within the Leguminosae family; however, soy isoflavones are particularly significant in practice and have been extensively studied in recent years. The health-promoting potential of orally administered soy isoflavones is widely documented in the scientific literature, and many review articles have been developed to highlight their significance. However, it should be noted that soy-isoflavone-rich extracts and isolated soy isoflavones, such as genistein and daidzein, are also often applied topically as ingredients in many formulations, including face creams, tonics, and emulsions.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.
The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient-dense foods. Soybeans (Glycine max), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products-including tempeh, natto, and miso-are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance.
View Article and Find Full Text PDFExp Anim
December 2024
Department of Registered Dietitians, Faculty of Health and Nutrition, Bunkyo University.
Beige adipocytes arise from white adipocytes in response to cold or other stimuli, known as browning of white adipose. Beige adipocytes play a role similar to that of brown adipocytes, express high levels of uncoupling protein 1 (UCP1), and are responsible for energy consumption via heat production, thus aiding in fat loss. Although histidine (His) and soy isoflavone (Iso) co-ingestion reportedly reduces food intake, body weight, and fat accumulation in female rats, the underlying mechanism remains unclear.
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