ABSTRACT
Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second, in experiments with animals, it was found that SPS enhanced the absorption and/or pooling of iron in organs when anemic rats were fed iron-supplemented diets. Third, in a 4-week randomized, double-blind, placebo-controlled parallel group study, healthy women were treated with 600 mg of SPS (n = 22) or placebo (n = 23) each day. After the 4 weeks, serum levels of iron, hematocrit, and hemoglobin were significantly higher (P < 0.05) in the SPS-treated than in the placebo-treated group. In conclusion, SPS of soy sauce enhanced iron absorption, and soy sauce is a potentially promising seasoning for the treatment of anemia through food.
Subject(s)
Anemia, Iron-Deficiency/diet therapy , Iron/metabolism , Polysaccharides/therapeutic use , Soy Foods , Absorption , Adult , Anemia, Iron-Deficiency/etiology , Animals , Dose-Response Relationship, Drug , Double-Blind Method , Female , Hematocrit , Hemoglobins/analysis , Humans , Iron/blood , Iron/pharmacology , Male , Middle Aged , Polysaccharides/isolation & purification , Random Allocation , Rats , Rats, Sprague-Dawley , Time FactorsABSTRACT
Licochalcone A was isolated from the roots of licorice, Glycyrrhiza inflata, which has various uses in the food and pharmaceutical industries; isolation was followed by extraction with ethanol and column chromatography with silica gel. In this study, the activities of licochalcone A against some food contaminant microorganisms were evaluated in vitro. The vegetative cell growth of Bacillus subtilis was inhibited in a licochalcone A concentration-dependent manner and was completely prevented by 3 micrograms of licochalcone A/ml. Licochalcone A showed a high level of resistance to heating at 80 to 121 degrees C for 15 min. Licochalcone A did not inhibit the germination of heat-treated spores of B. subtilis induced by L-alanine. Licochalcone A showed effects against all gram-positive bacteria tested and especially was effective against all Bacillus spp. tested, with MICs of 2 to 3 micrograms/ml, but was not effective against gram-negative bacteria or eukaryotes at 50 micrograms/ml. Although the cationic antimicrobial peptides protamine and epsilon-poly-L-lysine resulted in the loss of antimicrobial activity in the presence of either 3% (wt/vol) NaCl or protease at 20 micrograms/ml, the antibacterial activity of licochalcone A was resistant to these conditions. Thus, licochalcone A could be a useful compound for the development of antibacterial agents for the preservation of foods containing high concentrations of salts and proteases, in which cationic peptides might be less effective.
