Understanding the antioxidant mechanism of Soybean (Glycine max L. Merril)

Authors

  • Pranali Giradkar

Keywords:

Soybean, antioxidant, Glutathione, free radicals, DPPH scavenging activity

Abstract

In last few decades, the role played by different ROS, in the development of fatal diseases, has compelled the scientists for exploration of new anti-oxidants.

In this review, we have established, a comparatively new food entity in Indian diet, namely Soybean (Glycine max L. Merril) as a prospective anti-oxidant. Soybean, also known as Rajashimbi, is not only a cost effective source of proteins in rural India, but also a good source of antioxidants like vitamin C, and E. But the most important constituents, it possesses, are the high percentage of cysteine, glutamic acid and glycine, from which Glutathione is biosynthesized in the body. Glutathione is an electron donor, responsible for sustaining the ratio of GSSH/GSH present in the cell, and maintaining the reducing environment of the cell. As Soybean is not only rich in glutathione producing amino-acids, but it is most economical in comparison to the chemical anti- oxidants and easily available in rural India. In many states, Soybean is included in the nutrient food supplement for school children. Though, Soybean is described in Ayurvedic texts as in possession of madhura-kashaya, guru, snigdha and ushna, the role played by madhura and kashaya rasa are very important in the purview of extending the life-span of the cells. We have discussed how Soybean is responsible for its anti-aging property in the cell. In the conclusion we have established the role of Soybean, a prospective nutraceutical, as easily available cost-effective anti- oxidant for the control of ROS in young India.

Downloads

Download data is not yet available.

References

1. Oxidants, anti-oxidants and disease prevention. Lillian langseth, 1995, ILSI Press, ISBN 0-944398-52-9
2. Bozanic R. (2006): Proizvodnja, svojstva I fermentacija sojinog mlijeka, Mljekarstvo 56, 233-254.
3. Riaz M. N., (1999) Soybeans as Functional Foods, Cereal Foods World 44, 88-92.
4. Seo A., Morr C. V. (1984): Improved high performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. Journal of Agric. Food Chem. 32, 530-533
5. Collins F. I. and V. E. Sedgwick, JAOCS 36: 641(1959)
6. Dravy guna vigyana, Acharya Priyavat Sharma, Chaukhamba Prakashan, Varanashi.
7. Characterization of Antioxidant peptides Soybean Protein Hydrolysate. Ferial M. Abu- Salem, Marwa H. Mahmoud, M. H. El-Kalyoub, A. Y. Gibriel and Azza Abou-Arab; International Journal of Nutrition and Food Engineering, Vol:7, No. 7, 2013

8. Deponte M (May 2013). "Glutathione catalysis and the reaction mechanisms of glutathione-dependent enzymes". Biochim. Biophys. Acta 1830 (5): 3217–66. doi: 10.1016/ j. bbagen.2012.09.018. PMID 23036594.
9. Pompella, A; Visvikis, A; Paolicchi, A; Tata, V; Casini, AF (2003). "The changing faces of glutathione, a cellular protagonist". Biochemical Pharmacology 66 (8): 1499–503. doi :10.1016/S0006-2952(03)00504-5. PMID 14555227.
10. Panthee DR, Pantalone VR, Sams CE, Saxton AM, West DR, Orf JH, Killam As (2006), Theor Appl Genet Feb 2006; 112(3): 546-553
11. Dan E., Pratt, Paula M. Birac (1979); Source of antioxidant activity of Soybeans and Soy products; Journal of Food Science, DOI 10.1111/j.1365-2621.1979.tb09125.x
12. SB Zhang, Z. Wang ans SY Xu; Antioxidant and anto thrombotic activities of Raapseed Peptides; Journal of American Oil Chemistry Society, Vol-85, PP. 521-527, 2008

Published

2020-01-21

How to Cite

Giradkar, P. (2020). Understanding the antioxidant mechanism of Soybean (Glycine max L. Merril). Ayurline: International Journal of Research in Indian Medicine, 4(01). Retrieved from https://ayurline.in/index.php/ayurline/article/view/308