Journal of Food Processing & Technology

Iguchi K

Publications

• Research Article
  Improvement in Cognitive Function with Green Soybean Extract May Be Caused by Increased Neuritogenesis and BDNF Expression
  Author(s): Pervin M, Unno K, Nakayama Y, Ikemoto H, Imai S, Iguchi K, Minami A, Kimura Y and Nakamura YPervin M, Unno K, Nakayama Y, Ikemoto H, Imai S, Iguchi K, Minami A, Kimura Y and Nakamura Y
  
  Green soybean (Glycine max L.), which was used in this study, retains the green color of the seed coat cotyledon even after ripening, even though many soybean cultivars become yellow during maturation. We have reported that ingestion of green soybean extract (GSE) suppressed cognitive dysfunction and reduced amyloid β accumulation more than yellow soybean extract (YSE) in aged senescence-accelerated (SAMP10) mice, a mouse model of brain senescence. To clarify the mechanism by which GSE suppresses cognitive dysfunction, we examined the effect of GSE and YSE on neurite outgrowth in human neuroblastoma SHSY-5Y cells. GSE significantly increased cell number and neurite outgrowth at 5 ng/ml (as isoflavones, 30 pg/ml), but the effect of YSE was lower than that of GSE. Although isoflavone aglycones, genistein and daidzein increased the number of SH-SY5Y cells, the effect was on.. View More»
  DOI: 10.4172/2157-7110.1000695

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